Pickled Snap Peas
So I thought that pickled sugar snap peas would be fun and yummy for cocktails. I picked up a bunch of organic ones and covered them in brine with a little garlic and dill. And they are coming along quite nicely, salty with a hint of lacto-fermented sourness, but there is something I hadn't expected.
I decided to test one to see the doneness. The outside pod had gotten very soft, but was also considerably more inflated than your usual snap pea. In fact it was kind of like a little pea balloon! And rather than snap when I bit into it, it popped!
My guess is that the CO2 from the fermentation has been being released into the pea. Having never pickled a hollow food, I can't say for sure. Does anybody have any experience with this sort of thing?
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2 Comments:
Can you post a recipe for the brine such that we might try this out on our own?
shoneyjoe at 1:15PM on 11/19/08
Sure! I got it from this site: http://machineproject.com/2008/09/16/pickling-how-to/
Because snap peas float, you have to weigh them down with a ziplock bag full of water.
"Rules of thumb:
If you’re pickling your veggies in brine, that is, covering them with salt water, you will want to premix your salt and bottled water at the following strengths: 2 tablespoons of sea salt per quart of water (a 3.6% brine solution) is a pretty standard strength for most pickles. 3 tablespoons of salt per quart (5.4% solution) yields a salty but extra long lasting pickle.
The directions are simple:
1. Clean and cut veggies and fill a very clean jar. Add any spices.
2. Pour brine to cover. Leave a little breathing room at the top of the jar—about 1/2″.
3. Cap and wait"
schwartz at 1:46PM on 11/19/08