Peter Piper picked a peck of pickled peas... Yeah, we're taking some literary license here. Because these look way better than pickled peppers.

It's hard to improve upon the flavor of simple, raw sugar snap peas. If they're fresh, you don't need to do a darn thing to them. Serve them in a bowl (leave the little curly tips on, too!) with a dip—as one of our friends did this weekend for a cookout, and they were amazing.

Or, if you must, cook them just long enough to blink. Add them to a stir-fry or serve them with lemon and mint.

But once we saw this recipe, we realized that sugar snap peas are perfectly suited to pickling. They're crunchy, and their natural sweetness would pair so well with some vinegar and garlic. Plus, they're well-shaped to pluck out of the jar with your fingers.

• Pickled Sugar Snap Peas, from Whitney in Chicago

Have you ever pickled peas?

Related: Pretty-in-Pink Pickled Radishes

(Images: Flickr member whitneyinchicago, licensed for use under Creative Commons)