Pickled Sugar Snap Peas

    1 1/4 cups white wine vinegar
    1 1/4 cups water
    1 tablespoon pickling salt
    1 tablespoon sugar
    1 pound sugar snap peas, stemmed and strung
    4 garlic cloves, sliced
    1 or 2 small dried chile peppers, slit lengthwise
    2 tarragon sprigs

In a nonreactive saucepan, bring to a boil the vinegar, water, salt,
and sugar, stirring to dissolve the salt and sugar. Let the liquid
cool.

Pack the peas, garlic, chile peppers, and tarragon into a 1-quart
jar. Pour the cooled liquid over the peas, and cover the jar with a
nonreactive cap.

Store the jar in the refrigerator for at least 2 weeks before eating
the peas. Refrigerated, they will keep for several months.