Y'all really gotta try these, nice & light, piquent & crispy.
I came upon a batch of plump & fat sugar pea pods at
the store that were crispy fresh, not limp flat ones. I used
dried tarragon from my garden and the flavor was still
very nice. I wouldn't change anything except that thing
about letting them age for 2 weeks. I don't think they'll
last that long. You'll notice that these are not 'canned'
and must be kept refridgerated when not scarfed up
by the whole famly at once. I bet you could use
Splenda for the sugar and few people would notice.
Edrena, getting in her greens & very nice fiber indeed

Pickled Sugar Snap Peas
Makes 1 quart
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
1. 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.
2. 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.
3. Store the jar in the refrigerator for at least 2 weeks before
eating the peas. Refrigerated, they will keep for several months.