Y'all really gotta try these, nice & light, piquent & crispy. I came upon a batch of plump & fat sugar pea pods at the store that were crispy fresh, not limp flat ones. I used dried tarragon from my garden and the flavor was still very nice. I wouldn't change anything except that thing about letting them age for 2 weeks. I don't think they'll last that long. You'll notice that these are not 'canned' and must be kept refridgerated when not scarfed up by the whole famly at once. I bet you could use Splenda for the sugar and few people would notice. Edrena, getting in her greens & very nice fiber indeed Pickled Sugar Snap Peas Makes 1 quart 1 1/4 cups white wine vinegar 1 1/4 cups water 1 tablespoon pickling salt 1 tablespoon sugar 1 pound sugar snap peas, stemmed and strung 4 garlic cloves, sliced 1 or 2 small dried chile peppers, slit lengthwise 2 tarragon sprigs 1. 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. 2. 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. 3. Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.