Fermented Sugar Snap Pea Pickles

I get a quart of sugar snap peas every week in my produce subscription box. They are so good right out of the box that I never thought to try fermenting them. But Ashley has inspired me. Let’s see, I think I will start with dill. Then maybe some with a jalapeno for kick. Oh, and how about a jar of peas mixed with radishes? Oh, the possibilities are endless.

Posted by Ashley

Sugar snap peas are a sweet treat that can be made even better with a quick five day ferment. The sweetness of the snap peas complements the salty tang of the ferment to create a refreshing summertime snack.

Peas are a legume, like beans, and are high in protein and fiber. The fermentation process adds live probiotics that increase both the digestibility and the protein content. The crunchy snap of fresh sugar snap peas holds up to the fermentation process perfectly, resulting in firm pickled pea pods with just the right amount of zip.

For the best pickles, use very fresh peas, ideally picked or purchased at a farmers market that morning. Sugar snap peas tend to get soft relatively quickly, and you’ll want all the crunch you can get for the best fermented sugar snap pea pickles.

Just like in fermented cherry tomato bombs, the firm exterior of the peas works well to trap in the effervescence created by the fermentation process, meaning that you’ll have crunchy sparkling pea pods that seem to explode in your mouth with flavor. These are a particular favorite of kids, and if you’re having trouble getting kids to eat their probiotics, give these sugar snap pea pickles a try.

How to Make Fermented Sugar Snap Pea Pickles

Fermented Sugar Snap Peas

Yield: 1 Quart
Fermentation Time: 5 Days
Equipment: Quart Mason jar and Fermentools kit

Ingredients:

• 1 lb sugar snap peas
• 1 Tb salt
• 2 cups water
• 2-4 garlic cloves (or a whole bulb if you love garlic like I do…)
• A handful of herbs of your choice, see note*

Directions:

Wash the peas and remove the stems and strings. You can pickle them whole without bothering to remove the stems and strings, as the whole pea is edible, but removing the stem and string will make eating them easier. This is an especially important step if you’re making them for kids.
Make your salt brine, combining 1 tablespoon of Fermentools Himalayan sea salt with two cups of water. If you need more brine to fully fill your fermentation jar, stick with this ratio to make more.
Pack the peas into the jar along with the garlic and herbs of your choice.* Top with brine, and ferment at room temperature for five days.

After five days, give a pea pickle a try and either continue the ferment another day of two if you want a stronger flavor, or remove the Fermentools fermentation lid and refrigerate.

*Note: There are a lot of tasty ways to make fermented sugar snap pea pickles. You can stay traditional and choose to make dilly peas to mimic the flavor of dill pickles or dilly beans. Or, you can branch out and try other fresh summertime herbs. Chive blossoms make a beautiful jar and can be eaten or used to top salads when the ferment is completed. Oregano is another popular favorite. I’m particularly fond of pickles flavored with Herbes de Provence, a mixture of marjoram, rosemary, thyme, oregano and lavender. For fresh herbs, use one to three full dill heads, or up to a full handful of fresh leaves, for strongly flavored pickles. When using dried herbs, stick with about a tablespoon of all the dried green herbs of your choice combined. Feel free to make a half recipe in a pint mason jar to test out different flavor combinations.

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Fermentools’ fermentation lids for Mason jars are made to last a lifetime. To purchase your own starter kit, visit the Fermentools store.

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Ashley is an off grid homesteader in central Vermont. She is passionate about fermentation, charcuterie and foraging. Read more about her adventures at PracticalSelfReliance.com.

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