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.

Sorry friends, cite this one from:
_Joy of Pickling_, Linda Ziedrich, The Harvard Common Press, c. 1998

> 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.

Well, it rained here in west Taxes and the dill and
chamomile are up. Roses budding out, have had daffydils
for a week or so.
OT - Adapting the nice recipe for pickled pea pods from
JOP, I wanted to try green onions. This is pretty
pickle-y, but I bet you could ease up on the vinegar
some and eat'em up before *months* pass. I used some
nice dill heads I acquired, but cilantro, parsley or
tarragon might be nice too. Ol'Whiskerface and I can
only eat so many onions and even a small bunch winds up
wilted half the time. I really ought freeze the half
bunch before it goes bad. Anyways, I put this up today
in pint jars. I think it would have looked prettier in
wide mouth quart jar tho, would have been able to keep
more green on the onion. I trimmed the root very
closely, but did not cut into the onion, as it might
come apart or stretch or try to grow or something.
I did include some of the nicer onion green tops fer
kicks. I'll let y'all know how this turns out in a few
days when I taste it. It sure *looks* pretty.
Edrena

Refrigerator Green Onion Pickle
Makes 1 quart
1 1/4 cups white wine vinegar
1 1/4 cups water
1 tablespoon pickling salt
1 tablespoon sugar
3-4 bunches green onions, about 1 pound?
1 red jalepenyo, sliced (& seeded to reduce heat,
optional or half a dried japenese pepper)
2 dill heads
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 chile peppers, dill, and onions 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
may?will keep for several months.

Well, it rained here in west Taxes and the dill and
chamomile are up. Roses budding out, have had daffydils
for a week or so.
OT - Adapting the nice recipe for pickled pea pods from
JOP, I wanted to try green onions. This is pretty
pickle-y, but I bet you could ease up on the vinegar
some and eat'em up before *months* pass. I used some
nice dill heads I acquired, but cilantro, parsley or
tarragon might be nice too. Ol'Whiskerface and I can
only eat so many onions and even a small bunch winds up
wilted half the time. I really ought freeze the half
bunch before it goes bad. Anyways, I put this up today
in pint jars. I think it would have looked prettier in
wide mouth quart jar tho, would have been able to keep
more green on the onion. I trimmed the root very
closely, but did not cut into the onion, as it might
come apart or stretch or try to grow or something.
I did include some of the nicer onion green tops fer
kicks. I'll let y'all know how this turns out in a few
days when I taste it. It sure *looks* pretty.
Edrena

Refrigerator Green Onion Pickle
Makes 1 quart
1 1/4 cups white wine vinegar
1 1/4 cups water
1 tablespoon pickling salt
1 tablespoon sugar
3-4 bunches green onions, about 1 pound?
1 red jalepenyo, sliced (& seeded to reduce heat,
optional or half a dried japenese pepper)
2 dill heads
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 chile peppers, dill, and onions 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
may?will keep for several months.

Kate ...... wrote:

> Well, it rained here in west Taxes and the dill and
> chamomile are up. Roses budding out, have had daffydils
> for a week or so.
> OT - Adapting the nice recipe for pickled pea pods from
> JOP, I wanted to try green onions. This is pretty
> pickle-y, but I bet you could ease up on the vinegar
> some and eat'em up before *months* pass. I used some
> nice dill heads I acquired, but cilantro, parsley or
> tarragon might be nice too. Ol'Whiskerface and I can
> only eat so many onions and even a small bunch winds up
> wilted half the time. I really ought freeze the half
> bunch before it goes bad. Anyways, I put this up today
> in pint jars. I think it would have looked prettier in
> wide mouth quart jar tho, would have been able to keep
> more green on the onion. I trimmed the root very
> closely, but did not cut into the onion, as it might
> come apart or stretch or try to grow or something.
> I did include some of the nicer onion green tops fer
> kicks. I'll let y'all know how this turns out in a few
> days when I taste it. It sure *looks* pretty.
> Edrena
>
> Refrigerator Green Onion Pickle
> Makes 1 quart
> 1 1/4 cups white wine vinegar
> 1 1/4 cups water
> 1 tablespoon pickling salt
> 1 tablespoon sugar
> 3-4 bunches green onions, about 1 pound?
> 1 red jalepenyo, sliced (& seeded to reduce heat,
> optional or half a dried japenese pepper)
> 2 dill heads
> 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 chile peppers, dill, and onions 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
> may?will keep for several months.

If your green onions start wilting and you don't want to waste them just
cut the tops off just above the white part and then plant the onion in
your garden. It will grow and then multiply, at least that is my
experience and that of a couple of friends. You end up with more onions
without having to go back to the market.

George

George Shirley wrote:

> If your green onions start wilting and you don't want to waste them just
> cut the tops off just above the white part and then plant the onion in
> your garden. It will grow and then multiply, at least that is my
> experience and that of a couple of friends. You end up with more onions
> without having to go back to the market.

Holy smokes George that's like too easy and cost effective. Being a city
child can be a handicap. I found that my ginger stayed in the pot better
thru the winter than it ever did it the fridge.
Edrena

Well, the pickled green onion was ... interesting. The green tops sorta
wilted and did not keep their crispness. The white part was nice &
crisp, but not a flavor you could scarf everyday, like pickled cukes.
The vinegar however was fabulous and I like to sneak sips! Think I'll
deep six the veggies, but keep the dill sprig.
Edrena