Fermented Snap Pea Recipe

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:

• Use the freshest organic produce you can possibly get your hands on— straight from the plant if possible.
• Use the highest quality sea salt, not commercial table salt with additives. Here, we use Celtic Sea Salt.
• Keep all vegetables under the brine at all times. Here, we used glass Pickle Pebbles to keep the peas below the brine.
• Limit oxygen exposure by using a homemade or store bought airlock system, such as the Pickle Pipe. 
• Take notes, keep a fermentation journal or label ferments with date, salt percentage and recipe. 
• Ferment vegetables around 64º-72ºF, not in the sun.

Makes 1 pint and half jar

20 minutes prep, 5-7 days fermentation time

Directions:

1. Wash Peas & Remove Strings

Wash peas and cut away their strings.

2. Fill & Gently Pack Jar

Fill jar, placing dill and garlic in first, if using. Pack peas in tight without crushing or bruising them.

3. Make Brine & Weight Down Your Peas

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.

Add something to hold all vegetables down under the brine: cabbage leaf, small jar or ramekin, ceramic or glass weight, etc.

4. Place Lid Semi-closed on Jar 

Place the lid semi-closed on jar, or use a jar top fermenter device according to it’s directions. We used the new Pickle Pipe.

5. Allow Your Peas to Ferment 

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 in the refrigerator & Enjoy!

Put a lid on the jar, refrigerate, and enjoy within 1 month!

Over to You

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