Quick Pickled Sugarsnap Peas

Name: Quick Pickled Sugarsnap Peas
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 2
Cuisine: Global
Ingredients: 3 slices thin slices fresh ginger; 1 sprig fresh mint; 1 green onion; 1 Tbsp honey; 946 milliliters 12 ounces sugarsnap peas; 296 milliliters rice wine vinegar; 1 teaspoon table salt

Quick Pickled Sugarsnap Peas is Head to the store and pick up ginger, sugarsnap peas, honey, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. From preparation to the plate, this recipe takes roughly 24 hours.

Instructions

Wash the sugarsnap peas well. Using a knife, trim both ends and remove the tough string that runs along the back of the peas.

Ingredients you will need

Peas

Equipment you will use

Knife

In a small saucepan, combine the vinegar, honey and sea salt.

Ingredients you will need

Sea Salt

Vinegar

Honey

Equipment you will use

Sauce Pan

Heat until the honey and salt are entirely dissolved.

Ingredients you will need

Honey

Salt

Prepare a 24- or 32-ounce mason jar.

Equipment you will use

Canning Jar

Place the ginger slices in the bottom.

Ingredients you will need

Ginger

Cut the green onion into 2 or 3 segments, so that they fit the jar. Stand them up in the jar, along with the sprig of mint. Pack the prepared sugarsnaps into the jar. If they don’t all fit, set them aside. You may be able to sneak them in once the pickling liquid is poured.

Ingredients you will need

Green Onions

Mint

Pour the hot vinegar over the sugarsnaps. 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.

Ingredients you will need

Vinegar

Peas

Place a lid on the jar and let rest at room temperature for 1 hour then transfer to refrigerator.

Let the pickles sit in the vinegar at least 24 hours before eating. They will keep up to 1 month in the refrigerator.

Ingredients you will need

Pickles