You can pickle
just about anything, not just cucumbers
...sugar snap peas are one of my favorites.
Place the vinegar, sugar, salt, coriander and mustard seeds in a small saucepan
and stir to combine. Bring to a boil and turn off the heat. Place the snap peas in a bowl or canning
jar and pour the pickling brine
over them so they are submerged. Cover with plastic wrap
or a jar lid for at least 30 minutes before removing.
Cook's Note: If using a jar, the shape may cause your snap peas to float
to the top. They will sink down and become submerged as they soften in the pickling liquid.