Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
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.
A quick pickled dill & chive shell pea recipe. Crunchy, herby, and easily modifiable.
If you don’t have sugar snaps, the carrots and radishes are great partners à deux, but the peas add a nice texture and make a Palm Beach (Lily Pulitzer) color combination.
Have way more sugar snap peas than you can eat? Trying pickling them!