Pickled Snap Peas

I have so many snap peas and was bored on Saturday morning (Jamie's in Germany for work). I went out and filled a basket and decided to pickle them. I love any sort of pickles, and can't wait to make these again, so I figured snap peas would be good. I used this recipe as a base, but also added some extra spices. They're supposed to pickle for two weeks, but I tried one on Sunday and they were already tasty. Bright and acidic and actually even more crunchy than before! Can't wait to have them in a salad or next to a burger or BLT. We'll see what Jamie thinks. He's a purist and just likes eating snap peas raw.

Ingredients:
About 2 cups of snap peas
3/4 cup white vinegar
3/4 cup cold water
1/2 tbsp kosher salt
1/2 tbsp sugar
2 garlic cloves, sliced
big pinch of red pepper flakes
a few pinches each of coriander seeds, cumin seeds, caraway seeds, fennel seeds, turmeric

Directions:
Heat the vinegar, salt, and sugar until it dissolves. Pour in the cold water and the remaining spices/seeds. Let it cool. Pack a glass jar with snap peas and garlic and red pepper flakes.

When cool enough (you don't want to cook the snap peas) pour the liquid into the jar until the peas are submerged. Screw on the lid and let them pickle in the fridge for a week or two.