Okay, I either planted too many or I just REALLY must like Asian-type peas.
What is now enough, will likely soon become too much. So, is there a recipe for pickling these? I’d like them to stay crunchy, if possible. Or, do people not do this because they just fall apart when cooked or…?
I don’t can, that is, I haven’t canned. I do make fridge jellies and “applesauce” about 2 or 3 pints at a time. They live in the fridge till eaten.
Help anyone?
Judi
Joy says:
Yep. I prefer freezing extra in batches that I can add to stir fry but pickled in the fridge can be nice. These are supposed to take 2 weeks to mature but seldom last that long. Make a pickling liquid your favorite way–1 1/2 cup water, 1 1/2 cut vinegar, 1 Tablespoon pickling salt & 1 Tablespoon sugar. Heat to dissolve salt and sugar. Pack peapods with stems and strings removed into clean jars with garlic cloves, tarragon, and either black pepper or dried chili pods. (Seasoning can be flexible depending on your mood, whether you like garlicy pickles and how hot you like things. Black peppercorns mild, several dried chili pods hotter. I like tarragon but if you don’t use dill.) Pour cooled pickling liquid over peapods to cover, put clean lid on it and hide it in the back of the fridge cause it’ll be gone soon. Takes about 2 weeks to be fully pickled but we seldom make it that long cause SOME PEOPLE like mild, crunchy things.
On July 19, 2011 at 10:35 am
TeaCup says:
Thank you! And your timing is wonderful too. I just picked a bunch of dill fronds, have no cukes and wondered what I would do with them.
Thanks again!
Judi
On July 19, 2011 at 11:41 am