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wash peas well. trim both ends and remove string. in saucepan, combine vinegar, honey and sea salt until dissolved. prepare mason jars. place ginger slices in bottom of jars. cut green onion into 2 or 3 segments, standing up along with the mint. pour hot vinegar mixture over sugarsnaps. tap jar to release any bubbles. place lid and rest at room temperature for 1 hour. transfer to fridge. will keep 1 month in refrigerator.
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