1 1/2 C. unseasoned rice vinegar
1 T. honey
1 tsp. finely milled sea salt
1 pound sugar snap peas
1 green onion
1 sprig fresh mint
3 thin slices fresh ginger

In a small saucepan, combine the vinegar, honey, and salt. Heat until the honey and salt are entirely dissolved. Wash the sugar snap peas well. Using a knife, trim both ends and remove the tough string that runs along the back of the peas. Cut the green onion into 2 or 3 segments, so that they fit the jar. Stand them up in a clean l-quart/l-liter jar, along with the mint sprig and the ginger slices. Pack the prepared sugar snaps into the jar. If they don’t all fit, set them aside. You may be able to sneak them in once the pickling liquid is poured. Pour the hot vinegar mixture over the sugar snaps. Tap the jar gently on the counter to remove any air bubbles. If you had any remaining peas, try to pack them into the jar at this time. Place a lid on the jar and let the jar rest until it has cooled to room temperature. Refrigerate. Let these pickles sit in the vinegar for at least 24 hours before eating. They will keep for up to a week in the refrigerator.