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.
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.
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 LastThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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