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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.
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Prep Time 15 minutes
Resting Time 1 hour
Course: Appetizer
Ingredients Equipment Method

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

Equipment

  • Mason jar

Method
 

  1. In a saucepan, heat the water, rice wine vinegar, salt, and honey, until completely dissolved.
  2. 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.
  3. Pour the liquid into the jar until the peas are completely covered. Attach lid and gently agitate the jar so all the ingredients mix.
  4. Leave in the refrigerator for at least 1 hour, preferably overnight.