![]() Set aside for several days or a week, then dig in. Place glass weight on top of peas to prevent floating, then cap jars with a Fermentools seal and air-lock. Pour brine over peas until they are submerged. Red chiles, herbs and crumbled cotija round out the crunchy peas with plenty of heat and creaminess. Sprinkle 1/2 teaspoon red pepper flakes into each jar. The peas add a weighty crunch to the tender potatoes and lean cucumbers.Īli Slagle has a great recipe for Skillet Chicken Thighs With Peas and Pickled Chiles where the peas, both sugar snaps and shelled, cook in the rendered fat of chicken thighs. Serrano chiles, cilantro, cumin and cardamom combine in a zhoug-inspired dressing for potato salad that’s enlivened further with crunchy cucumbers and halved sugar snap peas. ![]() My Crunchy and Spicy Green Potato Salad is another eat-in-one-bowl wonder. Eat it as a side for grilled fish or chicken, sure, but I love a giant bowl of it with a piece of warm pita, baguette or flour tortillas to sop up all that dressing at the bottom of the bowl. Sugar snaps, shelled peas and pea shoots triple the pea-based crunch of this salad mounded on top of a tart, creamy dressing made with tomatillos, serrano chiles and pistachios. ![]() Pour the cooled pickling liquid over the peas, and cover with a non. One of my favorite ways to enjoy them is in the Exchange’s Spring Pea Salad With Pistachio Pipian. Pack the peas, garlic, chili peppers, and tarragon into a sterilized (see note) 1-quart jar. The best part is that these are refrigerated "pickles" and never become soggy or lose the flavor of the pea.You may occasionally receive promotional content from the Los Angeles Times. This recipe is great! The peas stay fresh and crisp and the flavor is delightfull. like my predecessor, I keep "taste testing"! I'll definitely use tarragon next time, though, in order to use the recipe as written. ![]() I don't know if there will be any left after two weeks. This will become a refrigerator staple for me.Įven when I goofed and forgot to buy some tarragon (used fresh dill instead), this recipe is wonderful. Both times I forgot to buy fresh herbs, so just added some dried dill and they were still awesome. Of course, I had to try one before I gave them away and ended up making some for myself. I put them in pretty jars and gave them as gifts in a basket of homemade goodies. I used dried tarragon flakes, regular salt (wasn't sure what pickling salt is) and dried red pepper flakes instead of the peppers. I'd like to ration them out so we have these treats around until next spring! My only question is I'm wondering if I can seal these up proper so they last longer. I'm hitting the farmers market today to buy many many more peas so I can make a shelf full of these. I could not imagine how a simple pickle could inspire such grand praise, but these are fantastic. I do not have enough superlatives for this recipe. I am currently trying this recipe again without any vinegar and fermenting them. My husband didn't know what spices were in them and he said it reminded him of the flavors in pho. They are perfect with this amount IMO, you could even use a little less. Except I used about half the vinegar (per the other reviews) and added more water to make up for it. I love this recipe, it’s a must-make every spring when the SugarSnaps are in.
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