Quick-Pickled Snap Peas With Mint And Fennel Recipe

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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