2 pounds of raw sugar snap peas. Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.
To each jar add:
A pinch of cayenne pepper or dried chili peppers
1 clove garlic, diced
1 head fresh dill
Bring to a boil:
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup salt
Pour the mixture over the beans, leaving 1/4-inch headroom.
Seal the jars and process for 15 minutes in a boiling water bath.
For a sweet and sour pickle, preserve snap peas in a “bread and butter” pickle recipe, tossing a few onion slices in each jar.
Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).