Because I cannot live on bread alone (as it might appear that I’ve been doing, if you’ve been following me in the BBA Challenge), and neither can you, get yourself some sugar snap peas and pickle them. Yes. I said, “Pickle. Them.” It might be the strangest thing I have ever done to snap peas, but when you have pounds of them ready on the vine, as I do, you will resort to desperate measures. And you will be rewarded. These are crunchy, salty, briny and just darned good. Not to mention that they make me feel thrifty and resourceful. Simplest recipe ever, found right here at Smitten Kitchen. Find yourself a clean used jar, some sugar snap peas, and heat the brine (vinegar, water, salt, sugar – only a tiny bit, these are not sweet pickles, garlic, and a pinch of red chilies). Stick them in the fridge and you are done. Really. Perfect when the salty snack urge arises. So glad I tried it. Dare to be different. Go forth and pickle now.
