Nothing says spring like a fresh snap pea; all green and crunchy, fresh as a new season. When the pea pods produce more than can be eaten fresh off the vine, it’s time for a salt brine.
Fermenting these sweet green peas only heightens their crunch. The fermentation creates an effervescent sparkle to the flesh of the peas; they contain so much natural sugar in their pods, they’re practically carbonated! A hit with kids and gown-ups alike. Give fermented peas a chance! You won’t be sorry.
Tips for success:
20 minutes prep, 5-7 days fermentation time
Wash peas and cut away their strings.
Fill jar, placing dill and garlic in first, if using. Pack peas in tight without crushing or bruising them.
Make brine by dissolving salt in the pint of water. Pour over peas. Make sure they are all covered by the brine, leaving 1” of space at the top. If you need a bit more brine, mix 1 tsp sea salt into 1 cup of non-chlorinated water and top off the fermentation jar.
Place jar in a bowl or on a plate to catch any over flow of brine, on the counter, not in the sun. If pickles over flow, unscrew lid, push vegetables back down and pour overflowed brine back in. Reaffix lid.
Allow to ferment 5-7 days. After a day or two you will start to see bubbles, and the brine will become cloudy. This is the beneficial bacteria doing their job! Taste your pickles on day 5; if you like them, they are done. Ferment a few more days if you like them more sour. They will be almost sparkling with effervescence.
6. Store & Enjoy!
Put a lid on the jar, refrigerate, and enjoy within 1 month!
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