Pickled Sugar Snap Peas

How's this for irony? I just got back from the doctor, where I apparently have a TMY, or strained jaw joint. I'm to eat soft foods for a week. The irony is twofold. 1) I have some anti-inflamatory medicine that I absolutely have to take on a, quote, "very full stomach," (not easy to do when all I can eat are soft foods, and have a cold coming on to boot), and 2) my pickles are ready. SIGH! Here's the recipe for you to enjoy below. From Smitten Kitchen.

Ingredients

• 1 1/4 cups white distilled vinegar
• 1 1/4 cups cold water
• 1 tablespoon kosher or pickling salt
• 1 tablespoon sugar
• 1 pound sugar snap peas, stems trimmed and strings removed
• 4 garlic cloves, sliced
• 1 or 2 small dried chile peppers, slit lengthwise or a couple pinches dried red pepper flakes

Directions:

1. In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water. (This gives you a leg up on getting the liquid to cooling the liquid.)
2. When the vinegar mixture is cool, pack the sugar snaps, garlic and chile peppers or flakes into a 1-quart jar or bowl, and pour the brine over it. Cover with a non-reactive cap, or, er, plastic wrap.
3. The original recipe suggests you store the jar in the refrigerator for two weeks before eating the pickled peas, but good luck with that. They’re quite delicious and already lightly pickled by 24 hours later.

Results:
Just what you would imagine them to be. Trust me, though. Go easy on the red pepper flakes. It seems to get spicier over time. I've been sampling these all along, but it's hard to have to go a week without them. By the way, "non-reactive" means no aluminum, and I don't know about non-stick (I used my enamel coated dutch oven, I think that's non-reactive), and no plastic storage. Use a glass jar.