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?