Pickled Sugar Snap Peas with Mint

Name: Pickled Sugar Snap Peas with Mint
Yield: Makes 2 pint jars or 1 quart jar
Ingredients: 1½ cups white wine vinegar (6% or 7% acidity); 1 tablespoon pure kosher salt; 4 sprigs fresh mint; 1 pound sugar snap peas, stems removed; 2 dried hot chiles such as arbol, broken in half; 2 small shallots, thinly sliced; 1½ tablespoons mild honey; 2 dried hot chiles such as arbol, broken in half

Preparation info

Makes
2
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

It’s possible to can pickled sugar snap peas in a boiling-water bath, but while the flavor is delightful, they lose their characteristic crunch. It’s not worth it. After all, the point of a sugar snap pea is the snap, right? But with these crisp refrigerator pickles you can extend the season by 3 or 4 weeks.

Ingredients

1½ cups white wine vinegar (6% or 7% acidity)
1 tablespoon pure kosher salt
1½

Preserve
Spring
Easter
Vegetarian
Gluten-free

Method

In a wide, 6- to 8-quart preserving pan, combine the vinegar, 1½ cups water, the salt, and honey and bring to a boil over high heat.

Set the jars upright on a towel. Divide the chiles, shallots, and mint between the jars, then fill the jars with the peas. Ladle or pour in the hot vinegar mixture. Let cool to room temperature, then put the lids on and refrigerate; the peas will keep for