Quick-Pickled Snap Peas With Mint and Fennel Recipe
Category
Pickling
Cusine
American
What do you need?
How to make?
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
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. 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.
