Quick Pickled Sugar Snap Peas with Mint


Preparation info

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By Todd Porter

Published 2013

  • About

From Diane I’m a pickle addict, and it’s an understatement to say I can be impatient if I have to wait for a batch of fresh pickles to be ready. So I created a recipe that is quick but doesn’t sacrifice flavor or texture. When I’m in a hurry to make an appetizer plate of cheese and charcuterie for a party, this pickled peas recipe is the answer. The fresh mint and lemon juice quickly season and pickle the peas to a tangy and flavorful crisp. Even without the cheese platter, these pickles are a satisfying snack, bright and full of crunch. They’re also delicious stuffed in your favorite sandwich in place of regular cucumber pickles.

Depending on the size of your pickling container, you may need to make extra pickling brine to top it off.


  • 1 pound (455g) sugar snap peas or snow peas, ends trimmed
  • ½ medium onion, sliced thin
  • ½ cup (30g) chopped fresh mint

For the Pickling Brine

  • cup (160ml) distilled white vinegar
  • Zest of 1 large lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds



  1. In a 2-quart (2-L) jar, layer the peas, onion, and mint.
  2. Make the pickling brine: In a large bowl, combine 1 cup (240ml) water with all the brine ingredients.
  3. Pour the brine into the container with the peas, covering them completely.
  4. Refrigerate for at least 2 hours before eating.