Directions
Quick-Pickled Snap Peas With Mint and Fennel RecipeYIELD:Makes about 1 quart ACTIVE TIME: 15 minutes TOTAL TIME: 30 minutesIngredients* 1 ½ cups rice vinegar* 1 ½ cups water* ¼ cup sugar* 1 tablespoon kosher salt* 8 sprigs fresh mint* ½ teaspoon fennel seeds* 1 pound sugar snap peas, trimmed and strings removedDirectionsIn 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.Transfer peas and brine to quart sized canning jars and refrigerate for up to 3 weeks. j 13th May 2019 / print M email + Share Tweet