Depending on the size of your pickling container and how tight you fill it with veggies, you may need to make extra pickling brine to top it off.

1 pound (455g) sugar snap peas or snow peas, ends trimmed
1/2 medium onion, sliced thin
1/2 C. (30g) chopped fresh mint

1 C. (240ml) water
2/3 C. (160ml) distilled white vinegar
Zest of 1 large lemon
Juice of 1 large lemon (about 3 T.)
1 tsp. (15ml) sugar
1 tsp. (15ml) kosher salt
2 tsp. (10ml) coriander seeds
1 tsp. (5ml) cumin seeds

In a 2-quart (2-L) jar, layer the peas, onion, and mint. Make the pickling brine: In a large bowl, combine 1 C. (240ml) water with all the brine ingredients (vinegar, lemon zest, lemon juice, sugar, coriander seeds, and cumin seeds). Pour the brine into the container with the peas, covering them completely. Refrigerate for at least 3 hours before eating.