Happy summer!! I’ve been on quite a fridge pickle kick as of late. This is a bit unlike me. I’m not sure if it’s due to not wanting to pull out my canner during these warm summer days, or if it’s because this forces me to consume everything before my travels south. It’s likely the crunch and crisp taste of early summer pickled produce. Last Sunday on my way home I stopped by Applecrest Farm Orchards in Hampton Falls, NH and scooped (literally) up a pound of these shell peas plus a couple bunches of fresh herbs. They just opened up their PYO strawberry fields, so if anyone wants to join me early next week for some pickin’ let me know. That reminds me, blueberry season in the NE is almost here!
Every summer during college I used to grow shell peas and morning glories out of my apartment window. For some reason those were the only two things I could reliably not kill. Easy to grow with a quick turn-around, shell peas are really quite fun to eat… especially if they are straight from the vine. Obviously shell peas have a pretty thick shell, so in order to pickle them I considered a couple way to tackle that issue: the first idea was to shell them and just pickle the peas without the pods, the second and successful idea was to score each pea (to open the encapsulated shell) and then blanch them for 30 seconds. Thinking sour cream and onion potato chips (yum) when I was picking out the herbs, I mixed these peas with fresh chives, garlic, whole peppercorns, and dill weed. Tasty! Mine have have been pickling for about a week now and I plan to give them another week or so to soften up the pod. What are you all pickling these days?
Ingredients Instructions Notes To can peas for shelf stability, skip blanching step, and then process jars in a hot water bath for 15 minutes. Store in a cool dry place for at least 3 weeks before consuming.
To can peas for shelf stability, skip blanching step, and then process jars in a hot water bath for 15 minutes. Store in a cool dry place for at least 3 weeks before consuming.