Pickled Peas

By • April 14, 2010 • 19 Comments


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Author Notes: It should go like this: Peter Piper picked a peck of pickled peas;
A peck of pickled peas Peter Piper picked;
If Peter Piper picked a peck of pickled peas,
Where's the peck of pickled peas Peter Piper picked? And the answer would be............here they are! - Kitchen Butterfly
Kitchen Butterfly

Food52 Review: WHO: KitchenButterfly is a food blogger and photographer who lives in Nigeria.
WHAT: Spring peas, jazzed up.
HOW: After a quick saute, the peas are left in a bath of vinegars, salt, garlic, mint, and chile overnight.
WHY WE LOVE IT: These have just the right combination of sweet and sour; the peas' sweetness plays off the tartness of the vinegars and the garlic and chile add lots of flavor and heat. They'd lend great bites of flavor to a simple salad or make an easy snack. Plus, they're easy (peasy) to make!
A&M

Serves 2

  • 1 teaspoon vegetable/peanut oil
  • 1 cup shelled peas, rinsed and well drained
  • 1/2 teaspoon (sea) salt
  • 1/2 teaspoon dried mint
  • 2 tablespoons White wine vinegar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon caster sugar
  • 1 garlic clove, peeled and smashed
  • 1-2 red chilies, chopped and deseeded (if you like)
  1. In a pan, heat up the oil and add the peas. Stir-fry for 3-4 minutes till the peas change colour and brighten. Turn off heat.
  2. Add the dried mint and a pinch of salt to taste, followed by the vinegars, sugar, garlic and chopped red chilies
  3. Stir well so all the ingredients are well mixed. Adjust seasoning to taste.
  4. Pour in a clean jar and leave overnight for the flavours to blend and marry.
  5. Serve on a bed of lettuce with tomatoes and oven-fresh/bakery fresh bread!

Comments (19) Questions (0)

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about 1 year ago Bridgetann

I hope someone comes back to check comments now and then. My husband has terrible Gerd and cannot have mint. Any suggestions about what would work as a substitute?

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

You could try using dill. Or just leave out the mint and leave it at that.

Ozoz_profile

almost 2 years ago Kitchen Butterfly

Thanks sdebrango, it feels really good!

Ozoz_profile

almost 2 years ago Kitchen Butterfly

Oh my.....I am shocked. I haven't been here for 2 days- in transit from Colorado to New York and of not for Antonia James, I wouldn't have known. Thanks so so so much for this win. I'm thrilled. Thanks for all your comments too

Henrykiss

almost 2 years ago arielleclementine

what a cool recipe! congrats on the win!!

Ozoz_profile

almost 2 years ago Kitchen Butterfly

In shock...thanks

Chocolate_peppermint_truffle_cookies_032

almost 2 years ago TheWimpyVegetarian

I love pickled just about anything! What a great snack. Many congrats for your much deserved wildcard win.

Ozoz_profile

almost 2 years ago Kitchen Butterfly

Thanks ChezS

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almost 2 years ago Panfusine

oooh.. this sounds addictive, COngrats KB for the well deserved wildcard pick!

Ozoz_profile

almost 2 years ago Kitchen Butterfly

Thrilled....looking forward to seeing you on Sunday!

Sausage2

almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on the wildcard KB! I've been craving pickles like crazy lately, and I'm adding these to my growing list of must makes!

Ozoz_profile

almost 2 years ago Kitchen Butterfly

Thanks fiveandspice.....still in shock

Jc_profilepic

almost 2 years ago Sadassa_Ulna

Congratulations KB! These sound delicious.

Ozoz_profile

almost 2 years ago Kitchen Butterfly

Thank you, I am really pleased

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

a hidden gem no more! Congrats KB. I think you must be on your way to NY, no?

Ozoz_profile

almost 2 years ago Kitchen Butterfly

Finally in NY mrslarkin, arrived yesterday and am lovingit. Thank you

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almost 2 years ago TasteFood

I know I will love this! I missed this one as well - so glad to see it.

Ozoz_profile

almost 2 years ago Kitchen Butterfly

Thanks TasteFood.

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations KB, so happy for you this is a great recipe. I never saw it before. You have some wonderful recipes and this is well deserved.