Pickled Spring Peas Recipe


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).

Recipe Facts

Active: 15 mins
Total: 24 hrs
Serves: 6 servings
Makes: 1 pint

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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


  1. 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.

  2. 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.

  3. 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.

Special Equipment

Skillet, mason jar

This Recipe Appears In

Nutrition Facts (per serving)
73 Calories
2g Fat
11g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 73
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 107mg 5%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 2g
Vitamin C 6mg 30%
Calcium 14mg 1%
Iron 1mg 4%
Potassium 119mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)