Make Ahead

Pickled Peas

April 14, 2010
4 Ratings
Photo by James Ransom
  • Serves 2
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 they are! - Kitchen Butterfly —Kitchen Butterfly

Test Kitchen Notes

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! —The Editors

What You'll Need
  • 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!

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • arielleclementine
  • TheWimpyVegetarian
  • Panfusine
  • fiveandspice
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

19 Reviews

Douglas B. November 10, 2014
Cilantro or another herbal green might be a tasty good sub for mint. I tatsed these right out the pan after soaking. I look forward to using these in an arugula salad with some nuts and maybe some Manchego Cheese
Bridgetann March 2, 2013
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?
fiveandspice March 2, 2013
You could try using dill. Or just leave out the mint and leave it at that.
Kitchen B. June 22, 2012
Thanks sdebrango, it feels really good!
Kitchen B. June 22, 2012
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
arielleclementine June 20, 2012
what a cool recipe! congrats on the win!!
Kitchen B. June 22, 2012
In shock...thanks
TheWimpyVegetarian June 20, 2012
I love pickled just about anything! What a great snack. Many congrats for your much deserved wildcard win.
Kitchen B. June 22, 2012
Thanks ChezS
Panfusine June 20, 2012
oooh.. this sounds addictive, COngrats KB for the well deserved wildcard pick!
Kitchen B. June 22, 2012
Thrilled....looking forward to seeing you on Sunday!
fiveandspice June 20, 2012
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!
Kitchen B. June 22, 2012
Thanks fiveandspice.....still in shock
Sadassa_Ulna June 20, 2012
Congratulations KB! These sound delicious.
Kitchen B. June 22, 2012
Thank you, I am really pleased
mrslarkin June 20, 2012
a hidden gem no more! Congrats KB. I think you must be on your way to NY, no?
Kitchen B. June 22, 2012
Finally in NY mrslarkin, arrived yesterday and am lovingit. Thank you
TasteFood June 20, 2012
I know I will love this! I missed this one as well - so glad to see it.
Kitchen B. June 22, 2012
Thanks TasteFood.