Scared off of making conventional pickles? Try these! You don’t need a tannin source and the recipe is very forgiving. Adjust the seasonings to make it your own. To keep it traditional use the seasonings in this post. To keep things interesting I sometimes make Italian versions with oregano, basil and garlic (about 1T of each dried or 1/4 cup fresh) or Mexican pea-kles with chili powder, red pepper flakes, coriander and cumin (about 1t of each)…the possibilities are endless. Up next in my kitchen is an Indian spiced pea-kle! Use the freshest peas you can find 🙂
– sugar snap peas
– brine made with: 2 teaspoons pink himalayan salt dissolved in 2 cups of purified water
– seasonings of choice-adjust to your tastes
Pack you peas into a sterilized jar. Try and pack them as tightly as possible. I like to use fido style jars (as in the pictures), but in a pinch you can use mason jars. Add your seasonings. Pour your brine over the peas, leaving about an inch of headspace in the jar. Seal your jar. Let the jar sit happily on your counter for 7 days. You will notice the peas change from bright green to a much less vibrant army green. The brine may get cloudy as well. Taste your peas after 7 days. If you’re happy with the flavour move them to the fridge. If you like them a bit more tangy, allow to sit on the counter for a few more days- tasting as you go.