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!
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!
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 PEAS
Fermentation time: 1-2 weeks
- 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
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.
4. Let ferment at room temperature for one-two weeks. Transfer to the refrigerator for storage.