They are also really good as a fresh refrigerator pickle. You can just make up a pickling mixture (about 50/50 vinegar and water, plus some salt, sugar and spices to taste, boiled then cooled) and keep it in the fridge, then add excess snow peas as you get them. Because it’s not cooked they stay crisp and crunch and they last for ages, and you don’t have to have them all available to process at the same time. They work well with a cheese board or just as a snack on their own, or could be cut up to put in salads etc.