I had so many plans for the Fourth of July: pickling things, making jams, eating hot dogs. Lots of hot dogs. But my case of Bell jars and package of pectin were left unopened on the dining room table when we zipped out that morning to visit Brian.
When I finally did return home that Friday, the jars were waiting for me, and most of the veggies I had purchased for my pickling party were still salvageable. And I had company. Through the magic of Facebook I connected with my second cousin, once removed. I think I saw David last at his bar mitzvah, when I was in college. I don’t remember too much about that day, except that his chanting was flawless, there was cholent at the kiddush, and even though I wasn’t quite 21, I was allowed to drink a Sam Adams.
Due to my concern about my not-so-fresh veggies, I asked David if it would be OK if I took a little time to do some cooking during our visit. “Molly,” Rich began, “it’s not very polite to drag your cousin all the way to Boston and make him hang out while you’re in the kitchen.” But much to my surprise and delight, David not only didn’t mind, but asked if he could help me cook.
And it was then that we made the most wonderful discovery: David was the best assistant I have ever had in the kitchen. It made sense: He grew up standing next to his mom in her kitchen, helping clean and chop things, just as I did the same with my mom. And his mom grew up helping her mom in her kitchen… you get the picture. Although we had not grown up with each other, we grew up doing the same things within our own families.
It was so late by the time we got back to Boston that the thought of sterilizing all the jars seemed too daunting a task that night. So we quick-pickled the sugar snap peas and cucumbers for the BBQ the next night we’d planned in cousin David’s honor. Good news: The pickles were fabulous; bad news, since I hadn’t been around that week to remind people, we had more food than people. It was OK, though. The people who could make it were terrific, and the food was pretty darn tasty. But really, these pickled sugar snap peas stole the show.
Pickled Sugar Snap Peas
1 ¼ cups white distilled vinegar
1 ¼ cups cold water
1 tablespoon kosher salt
1 tablespoon sugar
1 pound sugar snap peas, stems trimmed and strings removed
4 garlic cloves, sliced
4 small dried chile peppers
4 sprigs fresh dill
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.)
When the vinegar mixture is cool, pack the sugar snaps, garlic, chile peppers and dill into a 1-quart jar or bowl, and pour the brine over it. Cover with a non-reactive cap or plastic wrap.
The original recipe suggests to wait two weeks before enjoying, but they were pickled ever so slightly by the next evening. I’m not sure how long they’ll be good; these were devoured in less than a week.