Snap To It

When a recent CSA box arrived and was filled to the brim with fresh vegetables, I wondered at first what I'd do with them all. Then I noticed that, nestled among the salad greens and zucchini and onions, a lovely bunch of sugarsnap peas were resting. And that's when I went to my cupboard and pulled out a bunch of half pint canning jars and looked out on the patio to see if I had fresh mint to pick. It was time for some pickling:

Now, if you think pickling is only for cucumbers, you are missing out on a wide variety of delicious that's yet to be discovered. Radishes, green beans, beets, carrots, peppers, and more all get a flavor kick when pickled. I'm particularly fond of pickling sweet vegetables like snap peas because the sweet blends so beautifully with the tangy vinegar bath and you end up with a sweet and sour delight. The version below includes green onions, fresh ginger, and sprigs of mint. It's a nice combination for them.

My favorite way to enjoy these? Dipped in a spicy peanut sauce or sprinkled onto an Asian green salad top my list. You could even use a bit of the pickling liquid in the sauce or the salad dressing. It's amazing and, over time, takes on more and more of the mint, onion, and ginger flavors. What's not to like?

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