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Lacto-fermented Garden Snow Peas

A crunchy, garlicky, dilly, snack

 

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by Jody Gowans in Lacto-fermentation, Recipes
August 7, 2017

Snow peas and sugar snap peas are favourites in our house.  They grow remarkably well in the early summer, preferring cooler temperatures.  We generally get a bumper crop in our garden and have more than we can eat!  

Freshly harvested garden snow peas

Freshly harvested garden snow peas

I was recently given a big bag of amazing snow peas from a local farm, Tierra Viva, and had lots to spare. My kids really enjoy lacto-fermented vegetables, (especially with garlic and dill), so I decided to make a batch using these freshly harvested snow peas.  The result?  Hands down delicious!  Lacto-fermented snow peas maintain their crunch and the addition of garlic and dill is very satisfying.  You can also use sugar snap peas for an even crunchier pickle!   

Snow peas lose their vivid green and turn an olive colour during fermentation

Snow peas lose their vivid green and turn an olive colour during fermentation

For extra crispness, I like to soak my vegetables in an ice bath for one hour.  Also make sure to trim off any residual leaves, flowers and stems.  Make a batch of snow pea “pickles” today (or 2, or 3-they’re so delicious, they’ll be gone in no time- bet you can’t eat just one!) 

LACTO-FERMENTED GARDEN SNOW PEASLacto-fermented snow peas

Fermentation time: 1-2 weeks

INGREDIENTS

  • snow peas (or sugar snap peas)
  • 2 cloves of garlic (or more, if desired)
  • bunch of dill
  • bay leaf
  • additional spices (if desired)
  • brine (4 teaspoons salt (19 grams) + 1 quart filtered water)
  • fermentation container
  • fermentation weight

DIRECTIONS

1. Trim ends of peas.  Remove tough “string”, if present.  Optional: Soak in an ice bath for 30 minutes to one hour. Pat dry.

2. Gently pack into the fermentation container, layering with garlic and dill.

3. Add brine, leaving a 1″ space from the top of the container.  Add fermentation weight and lid jar.lacto-fermented snow peas

4. Let ferment at room temperature for one-two weeks.  Transfer to the refrigerator for storage.

 

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