I picked up this book from the used book store a few months ago, and I am so glad I did! I love going through it and planning out what I will make with the end-of-summer-harvest deliveries.
My first experiment from the book was her ‘Pickled Sugar Snap Peas’. It is a fresh pickle, as opposed to a fermented pickle. Very easy to make, as well.
1 1/4 c white wine vinegar (I bought a gallon of it for $6)
1 1/4 c water
1 Tbl pickling salt (this just means pure, finely granulated salt…no iodine or anti-caking additives. I used sea salt)
1 Tbl sugar
1 lb sugar snap peas, stemmed and strung
4 garlic cloves
1 or 2 small dried chile peppers, slit lengthwise
2 tarragon sprigs (I didn’t have any, so I omitted this)
In a nonreactive pan , bring to boil 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-qt jar. If you pack them in really tight, they won’t float to the top and risk getting moldy months down the line. But, if you plan on eating them within a few weeks, don’t worry about it. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap. (Those plastic mason jar lids are ideal). Store the jar in the fridge for at least 2 weeks before eating. If kept refrigerated, they will keep for several months.
I made mine last week, and I haven’t been able to resist grabbing a pea here and there. They are already so good! Nice and tart, with a slight hint of garlic and spice. I’m thinking I will make one more batch before the crop is over, which will be soon I expect.