1 pound snow pea

3/4 teaspoon coriander seed

3/4 teaspoon brown mustard seed

3/4 teaspoon cumin or caraway seed

1/2 teaspoon fennel seed

1/4 teaspoon black peppercorns

1 dried chile de arbol torn into several pieces

1 3/4 cups unseasoned Japanese rice vinegar

1 cup water

1 to 2 tablespoons sugar

2 teaspoons kosher salt

Scant 1/4 teaspoon turmeric

 

Wash and drain the snow peas. Snap off the ends of each snow pea, peeling and discarding the stringy fiber as you work. Set aside.

 

In a small saucepan, toast the coriander, mustard, cumin, fennel, peppercorns, and chile over medium-low heat, until very fragrant; a tiny bit of smoking is okay. Put into a 4 to 6-cup jar. Add the snow peas.

 

Return the saucepan to the stove. Add the vinegar, water, sugar, salt, and turmeric. Bring to a rolling boil. Turn off the heat, wait for the bubbling to subside, then pour over the snow peas. Use a spoon, spatula, or ladle to gently push the snow peas down so that they’ll be submerged in the brine. They should be eventually covered.

 

Let cool completely, partially covered, at room temperature. Cap and refrigerate overnight before eating.

 

Hint: pickled snow peas are great added to chicken salad or showered atop a green salad; they were great in a potato salad I made.