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Quick-Pickled Snap Peas With Mint and Fennel Recipe

Daniel Gritzer
Published: Last Updated:
Quick-Pickled Snap Peas With Mint and Fennel Recipe

[Photograph: Vicky Wasik]

This simple quick pickle recipe is made by soaking snap peas in a hot brine made from rice vinegar, water, sugar, and salt and infused with fresh mint and fennel seeds.

Read more: 3 Quick Pickle Recipes to Make Your Spring Produce Last

  • Yield:Makes about 1 quart
  • Active time: 15 minutes
  • Total time:30 minutes

Ingredients

  • 1 1/2 cups rice vinegar
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 8 sprigs fresh mint
  • 1/2 teaspoon fennel seeds
  • 1 pound sugar snap peas, trimmed and strings removed

Directions

  1. 1.

    In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring, until solids are dissolved. Remove from heat and add mint and fennel seeds. Let stand 5 minutes.

  2. 2.

    In a medium heatproof bowl, pour brine onto snap peas. Press paper towels against surface to submerge peas and let stand until cooled. Transfer peas and brine to a large sealed container and refrigerate for up to 3 weeks.

This Recipe Appears In
3 Quick Pickle Recipes to Make Your Spring Produce Last

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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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