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