Quick-Pickled Snap Peas With Mint and Fennel Recipe

Updated March 23, 2025

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.

3 Quick Pickle Recipes to Make Your Spring Produce Last

Recipe Details

Quick-Pickled Snap Peas With Mint and Fennel Recipe

Prep 10 mins

Cook 5 mins

Active 15 mins

Cooling Time 30 mins

Total 45 mins

Makes 1 quart

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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

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.
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

3 Quick Pickle Recipes to Make Your Spring Produce Last

Nutrition Facts (per serving)
454	Calories
1g	Fat
83g	Carbs
15g	Protein

Nutrition Facts
Amount per serving
Calories	454
% Daily Value*
Total Fat 1g	2%
Saturated Fat 0g	1%
Cholesterol 0mg	0%
Sodium 3818mg	166%
Total Carbohydrate 83g	30%
Dietary Fiber 13g	48%
Total Sugars 68g
Protein 15g
Vitamin C 218mg	1,091%
Calcium 249mg	19%
Iron 10mg	56%
Potassium 1142mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.