Quick Pickled Sugar Snap Peas With Mint Food

SUGAR SNAP PEAS WITH MINT

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

PICKLED SUGAR SNAP PEAS

Steps:

• Sterilize 7-8 pint sized canning jars.
• Steam peas for 3-4 minutes, then plunge into ice water to stop cooking action. Drain.
• Drop a clove of garlic into the bottom of each jar.
• Pack peas into hot jars to within 1 inch of the top.
• In a saucepan mix vinegar, water, pickling spices, sugar and salt. Heat to a boil, then reduce heat and simmer 5 minutes.
• Pour hot brine over peas to fully cover them, to within ½ inch of tops of jars.
• Seal jars and process in a boiling water bath for 12 minutes, then cool.
• Store in refrigerator for up to 1 month.

SUGAR SNAP PEAS WITH MINT AND ORANGE

Steps:

• Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

MINTY SUGAR SNAP PEAS

Steps:

• Place 1 in. of water in a large skillet. Add peas and sugar; bring to a boil. Reduce heat; simmer, covered, until peas are crisp-tender, 4-5 minutes; drain. Stir in mint and butter.

PICKLED SUGAR SNAP PEAS

Steps:

• In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool.
• Pack the peas, garlic, chile peppers, and tarragon into a 1-quart jar. Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap.
• Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.

SUGAR SNAP! PICKLED PEAS

Steps:

• Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
• Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
• Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.