Pickled peas are delicious since they do not lose their pea juice in the pickling process. They instead simply gain sharpness and tartness, which lend themselves to a quick pasta salad and a stint of garnishing asparagus soup.
Spring peas are the simplest to pickle and are the very best. Young peas can be consumed raw, right from the vine. Slightly older peas should be blanched in salt water and then served with butter. Torn mint, if you’re feeling fancy.
Spring peas are challenging to harvest and are quite expensive if you are not growing them yourself. And their short season makes them even more appealing to preserve. As I pickle partial varieties, my goal is to find ways to achieve an extended season and make precious foodstuffs last.
A fact known that pickled peas don’t actually lose their original flavor, but they are packed to the brim with a tart flavor. I am using some of the pickled peas in my forthcoming asparagus soup as a garnish.
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How To Make Pickled Peas
Related: Pea Greens Nutrition and Health Info
Mint leaves, olive oil, 2 cups of fresh peas, 1 tablespoon of pink Himalayan salt, 3 cups of wine vinegar, and 1 tablespoon garlic powder (you can chop a fresh garlic if you don’t have garlic powder available)
How To Make Pickled Peas in Steps
- Wash your hands before touching anything. Also don’t forget to wear rubber or polythene disposable gloves, it will protect the pickle from being contacted to any adulteration or contamination. Remember the less the contamination, more will be the taste and shelf life.
- Heat vegetable oil in a large frying pan over high heat until it shimmers. Add peas, stirring and tossing frequently, until barely softened but still raw, about 2 to 3 minutes. Add sugar and salt, and toss to coat peas.
- Turn off the burner on which your pan is situated. Add vinegar and mint/garlic. Arrange them so they fizz. Breathe in the fumes with caution.
- Drain peas and liquid into a large heat proof container. Place the container under a faucet for 30 minutes, then transfer to the refrigerator.Rest the set of containers for 12 hours, and cover them. Peas will keep for up to one week in a refrigerator.
To ensure the maximum amount of nutritional value from your peas, buy the freshest you can find and be sure to preserve them the same day you cultivate them so that they retain the highest quantity of nutrients. Whether it is at the farmers’ market or you improve your harvest, be sure you spend the day canning or processing your vegetables when you get home.
After making the pickled jar, place it far from the reach of your children due to its acidic nature. Also after making, try to keep it at low temperature places or in the fridge.
Pickling has been utilized since ancient times. Also pea pickles are not just limited to great taste, but are healthy and as nutritious as they were before this fermented process. They can be consumed with any kind of supper, if you want to add a taste of a little sour in your meal, they shall be the best option.