Pickled Snap Peas

1 1/4 c white vinegar
1 1/4 c water
1 T pickling salt
1 T sugar
1 pound sugar snap peas, cleaned
4 cloves of sliced garlic
1 small dried chile pepper- cut lengthwise
2 sprigs of tarragon

In a saucepan bring the vinegar, water- salt and sugar to a boil, making sure sugar dissolves.
Allow to cool.

Put peas, garlic- chile pepper, and tarragon into a 1 quart
jar. Pour the liquid over the peas, and cap the jar well.

Store in the refrigerator for 2 weeks before eating.

These keep for several months.

someone actually has enough snap peas that they make it into the house?

and then they have enough to pickle!!!!

lol, j/k. i won't say i'll try this sass, for heretofore mentioned reasons.