In a medium, non-reactive saucepan, combine the vinegar, water, salt, and sugar over high heat. Bring to a boil and stir until the salt and sugar have dissolved. Remove from heat and allow to cool.

Pack the peas, garlic, chili peppers, and tarragon into a sterilized (see note) 1-quart jar. Pour the cooled pickling liquid over the peas, and cover with a non-reactive lid. Store refrigerated for at least 2 weeks before eating. These will keep for several months in the refrigerator.