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Quick Pickled Sugarsnap Peas

kept bynblackler
recipe bySerious Eats

These refrigerator pickles keep their crunch and preserve the sweetness of spring peapods beautifully. They're best eaten with open-face sandwiches or chopped and tossed with grain salads.


12 ounces sugarsnap peas (4- to 5-cups)
1 1/4 cups rice wine vinegar
1 tablespoon honey
1 teaspoon table salt
3 thin slices fresh ginger
1 green onion
1 sprig fresh mint



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