Quick-Pickled Snap Peas With Mint and Fennel Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated March 26, 2019
20150521-spring-pickles-vicky-wasik-13.jpg
Photograph: Vicky Wasik

This simple quick pickle recipe is made by soaking snap peas in a hot brine made from rice vinegar, water, sugar, and salt and infused with fresh mint and fennel seeds.

Recipe Details

Quick-Pickled Snap Peas With Mint and Fennel Recipe

Active 15 mins
Total 30 mins
Makes 1 quart
Cook Mode (Keep screen awake)

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

  1. 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.

  2. 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.

Notes

This recipe can be easily tweaked to suit your tastes: Add more or less sugar, salt, or water to the brine if you prefer a stronger or more mild pickle.

This Recipe Appears In

More Serious Eats Recipes