- 1 1/4 cup white distilled vinegar
- 1 1/4 cup cold water
- 1 Tbsp kosher or pickling salt
- 1 Tbsp sugar
- 1 lb sugar snap peas stems and strings removed (approximately 1 quart)
- 4 cloves garlic, sliced
- 2 tsp dried red pepper flakes
In a nonreactive saucepan, heat the vinegar with the salt and sugar dissolved. Remove from the heat, and add the cold water.
When the vinegar mixture is cool, pack the sugar snaps, garlic and flakes into a 1-quart jar and pour the brine over it. Cover with a non-reactive lid and store in the refrigerator for two weeks.