Pickled Spring Peas Recipe

By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
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Updated March 26, 2019
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These pickled peas are wonderful because they lose none of their pea essence in the pickling process. Instead, they just gain a vivid tartness. I've used them in a quick pasta dish and have a few left that I want to use to garnish my next batch of asparagus soup (two spring vegetables that go so well together).

Recipe Details

Pickled Spring Peas Recipe

Active 15 mins
Total 24 hrs
Serves 6 servings
Makes 1 pint
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Ingredients

  • 1 tablespoon olive oil

  • 1 1/2 cups shelled fresh peas

  • 1/2 teaspoon kosher salt

  • 2 tablespoons granulated sugar

  • 1/4 cup sherry vinegar

  • 1 medium clove garlic, roughly chopped (about 1 teaspoon)

  • 1 tablespoon torn fresh mint leaves

Directions

  1. Heat oil in large skillet over medium-high heat until shimmering. Add peas and cook, stirring and tossing frequently until lightly softened and raw taste is gone, 2 to 3 minutes. Add salt and sugar and toss to coat.

  2. Remove pan from heat and add vinegar. It should steam and sputter (don’t breathe in the fumes). Add mint and garlic and toss to incorporate.

  3. Funnel peas and liquid into a heatproof container. Allow to cool on countertop for 30 minutes. Cover container and transfer to refrigerator. Allow to rest for at least 12 hours. Peas will keep for up to one week in refrigerator.

Special Equipment

Skillet, mason jar

Nutrition Facts (per serving)
73Calories
2gFat
11gCarbs
2gProtein
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Nutrition Facts
Servings: 6
Amount per serving
Calories73
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g2%
Cholesterol 0mg0%
Sodium 107mg5%
Total Carbohydrate 11g4%
Dietary Fiber 2g8%
Total Sugars 7g
Protein 2g
Vitamin C 6mg30%
Calcium 14mg1%
Iron 1mg4%
Potassium 118mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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