This is from the website I took it from so these are her words. Here is the link if you want to see pictures. I didn't add red pepper flakes.
Pickled Sugar Snap Peas
From Smitten Kitchen who Adapted from The Joy of Pickling via Epicurious
1 1/4 cups white distilled vinegar
1 1/4 cups cold water
1 tablespoon kosher or pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stems trimmed and strings removed (I didn’t know what strings Deb was talking about)
4 garlic cloves, sliced
dried red pepper flakes, 5 or 6 shakes from a shaker jar if you like things spicy
In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water which starts the cooling process faster.
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 cap. [I have started to save tons of glass jars and I used a leftover TJs apple sauce jar.]
Deb mentions that original recipe suggests you store the jar in the refrigerator for two weeks before eating the pickled peas, but it is likely that you will start eating them the next day, and the jar will be gone a few days later. They are that good.
