Pickled Sugar Snap Peas
Tangy and bright pickled sugar snap peas are a springtime treat and a great way to preserve a bumper crop of peas.
Equipment
- Mason jar
Ingredients
- fresh sugar snap peas enough to fill the mason jar
- 1 cup water
- ½ cup rice wine vinegar
- 1½ tsp salt
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2-3 sprigs fresh mint
- 1 tsp peppercorns
- 1 tsp red pepper flakes
Instructions
- In a saucepan, heat the water, rice wine vinegar, salt, and honey, until completely dissolved.
- Pick, trim, and rinse sugar snap peas and fill a mason jar with them, along with mint sprigs, peppercorns and red pepper flakes. Add lemon zest.
- Pour the liquid into the jar until the peas are completely covered. Attach lid and gently agitate the jar so all the ingredients mix.
- Leave in the refrigerator for at least 1 hour, preferably overnight.