Pickled Pea Pods

Now these are good! I don’t know what gave me the idea to try lacto-fermenting a pea pod, but I’m glad I did. Because of this I have 2 good sized garden beds devoted solely to peas. I can’t wait until I can start fermenting my own home grown peas!
What is lacto-fermenting and why do it? Check it out here:
My kids, who have a deep aversion to vegetables, devour these!
Utensils: wide-mouth mason jar, shot glass, small plate or lid that will fit inside the mason jar.

  • 1 lb snow pea pods
  • 3 cloves of garlic, peeled and smashed
  • a sprig of fresh dill
  • crushed red pepper (optional, adjust amount to your liking)
  • 1 tbsp sea salt (non-iodized)
  • 1/4 cup fresh whey (you can get this by dripping yogurt)

Fill mason jar with pea pods, garlic, dill and peppers (evenly distributing the herbs and spices). Sprinkle salt and whey over the pods and fill with filtered water to the top of the pea pods making sure everything is under water, no less than 2″ to the top of the jar. Cover and give the jar and good shake to dissolve the salt. Open up and put the small plate on top of the peas and the shot glass on top of the plate. Cover loosely. The shot glass and plate will help keep the pea pods submerged. The fermentation process will inflate the pea pods (making them fun to bite into!). Another option is to fill a glass or jar that will fit inside the mason jar with water to weigh the plate down.
My 12 month old loves these!

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