Pickled Sugarsnap Peas
- 1 pound sugarsnap peas
- 1 1/2 cups rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons kosher salt
- 1 inch of ginger, thinly sliced
- 4 tablespoons thinly sliced green onions
- 4 sprigs fresh mint
Wash the peas well. Using a paring knife, trim both ends and remove the tough string that runs along the back of the peas. Prepare 4 half pint jars. Place 1-2 ginger slices in the bottom of each of the jars. Divide the green onions and the mint leaves evenly between the jars. Pack the prepared snap peas into the jars. If they don’t all fit, set the aside. You may be able to sneak them in once the pickling liquid is poured.
In a small saucepan, combine the vinegar, honey and sea salt. Heat until the honey and salt are entirely dissolved. Pour the hot vinegar over the snap peas. Gently tap the jar on the counter to release any air bubbles. If you had any remaining peas, try and pack them into the jar at this time. Place a lid on the jar. Let the jar rest until it has cooled to room temperature. Refrigerate. Let these pickles sit in the vinegar for at least 24 hours before eating. They will keep up to 1 month in the refrigerator.
- Yields: 4 - half pint jars
- Preparation Time: 15 minutes