This recipe appears in:In a Pickle: Pickled Spring Peas
These pickled peas are wonderful because they lose none of their pea essence in the pickling process. Instead, they just gain a vivid tartness. I've used them in a quick pasta dish and have a few left that I want to use to garnish my next batch of asparagus soup (two spring vegetables that go so well together).
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, will be published by Running Press in May 2012.
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- 1 tablespoon olive oil
- 1 1/2 cups shelled fresh peas
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1/4 cup sherry vinegar
- 1 medium clove garlic, roughly chopped (about 1 teaspoon)
- 1 tablespoon torn fresh mint leaves
Heat oil in large skillet over medium-high heat until shimmering. Add peas and cook, stirring and tossing frequently until lightly softened and raw taste is gone, 2 to 3 minutes. Add salt and sugar and toss to coat.
Remove pan from heat and add vinegar. It should steam and sputter (don’t breathe in the fumes). Add mint and garlic and toss to incorporate.
Funnel peas and liquid into a heatproof container. Allow to cool on countertop for 30 minutes. Cover container and transfer to refrigerator. Allow to rest for at least 12 hours. Peas will keep for up to one week in refrigerator.