Sugar snap peas make a lovely, crisp pickle, and I love pairing them with basil. The brine from these is amazing! Perfect for making cocktails and mocktails, or just drinking straight up. Dill can be substituted for basil if you want a more classic pickle flavor. 🙂
Makes 1 quart or liter
1lb. sugar snap peas (approximate)
¼c. (lightly packed) fresh basil leaves
2tsp. salt dissolved in 2c. water
Snap off stems and pull strings off peas. Stack them in layers, slipping the basil leaves in between the layers, until jar is filled to neck. Place a weight on top and add brine. (If more brine is needed, mix ½tsp. salt per ½c. water.) Secure lid – slightly loose if using a mason jar, or clamped shut with hermetic jar. Allow to ferment in dark place for 2-3 weeks, then refrigerate.