Pickled Peas Recipe on Food52 (2024)

Make Ahead

by: Kitchen Butterfly

April14,2010

4 Ratings

Serves 2

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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

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

Test Kitchen-Approved

What You'll Need

Ingredients

1 teaspoon vegetable/peanut oil
1 cup shelled peas, rinsed and well drained
¹/₂ teaspoon(sea) salt
¹/₂ teaspoondried mint
2 tablespoonsWhite wine vinegar
2 tablespoonssherry vinegar
1 tablespooncaster sugar
1 garlic clove, peeled and smashed
1-2 red chilies, chopped and deseeded (if you like)

Directions

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!

Tags:

Condiment/Spread
American
Mint
Pea
Vegetable
Vinegar
Make Ahead
Stir-Fry
Spring
Vegan
Vegetarian

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Recipe by: Kitchen Butterfly

kitchenbutterfly.com

I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

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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