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Pickled Pea Pods: Revamped

I’ve been putting this off for a long time but here goes! I’m going to be posting one of my old recipes each week, revamped for anaerobic fermentation.  It almost pains me to look at my old pictures of loosely covered mason jars.  As I always say, know better, do better.
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Pickled Pea Pods in a Pickl-It

  • 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)
  • tannin rich leaves to keep the pods crisp (grape, oak, raspberry, horseradish or tea leaves)
  • 2% brine (19 gms of salt per quart of filtered water)

1.  Place grape leaves in the bottom of the fermentation vessel along with garlic, dill and red peppers.

2. Pack pea pods in as tightly as you can.  Fill jar to the shoulder.

3.  Pour brine over the top of everything making sure it’s all submerged. Use a Dunk’R to keep the pods under.  I highly suggest using a cabbage leaf or carrot peels in a spoke formation under the Dunk’R to keep floaters down.  The pea pods will fill with air like little balloons.

4. Seal jar and don’t forget to fill the airlock with water.

5.  Let set for about 5 days or until bubble activity dies down.  Put the mini-airlock in and place in cold storage.  You can swap out to a Fido lid after about a week in the fridge.
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