Fresh snap peas are a great treat of early summer. But if you find yourself with an overabundant crop, here's a great way to preserve them to enjoy later in the season!

1¼ cups white wine vinegar	1 pound sugar snap peas, stemmed and  strung
1¼ cups water	4 garlic cloves, sliced
1 tablespoon pickling salt	1 or 2 small dried chile peppers, slit  lengthwise
1 tablespoon sugar	2 sprigs tarragon or dill

In a nonreactive saucepan, bring to a boil the 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-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap. Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.