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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! —The Editors
- 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)
- 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.
- Add the dried mint and a pinch of salt to taste, followed by the vinegars, sugar, garlic and chopped red chilies
- Stir well so all the ingredients are well mixed. Adjust seasoning to taste.
- Pour in a clean jar and leave overnight for the flavours to blend and marry.
- Serve on a bed of lettuce with tomatoes and oven-fresh/bakery fresh bread!
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Recipe for Spring Peas