Quick-Pickled Snap Peas with Mint and Fennel
Crisp snap peas get a bright, aromatic quick pickle with rice vinegar, mint, and fennel for a crunchy snack or lively side.
Prep 10 min · Cook 5 min · Total 50 min · Makes 4 servings
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
- Combine the vinegar, water, sugar, and salt in a medium saucepan. Set it over the heat and bring it to a boil, stirring as it heats, until the sugar and salt have fully dissolved. Take the pan off the heat, then stir in the mint and fennel seeds. Leave the brine to steep for 5 minutes.
- Put the snap peas in a medium heatproof bowl and pour the brine over them. Lay paper towels directly on the surface so the peas stay underneath the liquid, then let everything sit until cooled. Move the peas and brine into a large sealed container and refrigerate for up to 3 weeks.