Let this be a lesson my dears. Well a couple of lessons. 1. Don't make promises you can't keep. 2. Don't trust me to remember anything. Because I will forget. 3. Pickles are tasty and easy.
Ok, so in yesterday's post on salads I used some pickled pea pods and pickled onions and promised the recipe to you guys today. And forgot until I was messing around with the formatting on my blog and accidentally read that post. Thank goodness this blog exists to remind me to share things I promised to!
Though if I didn't have this blog I wouldn't have promised anything. Oh well, not the point, moving on!
Perfect Pickled Peas
You need:
1/3 cup Apple cider vinegar
2/3 cup water
2 heaping tablespoons salt
2 sprigs of fresh dill
A handful of washed sugar snap or snow peas still in the pod
These are refrigerator pickles, they are not shelf stable. Put the vinegar, salt, and water on to boil. Warm up a jar to avoid temperature shocked glass (on one's friend). Fill the warmed jar with your beautiful peas and dill. Pour the brine over the peas. Secure the lid. Let the jar sit in a draft free place for at least over night to cool to room temperature. Then stick them in the fridge.
Here comes the hard part: Let them sit for a week without eating them. Then feel free to devour at your leisure. They'll last about 3 months or the length of time it takes you to eat them ALL. The brine gets caught in the pods, so each bite releases little pockets of goodness. The peas themselves stay sweet and crisp. All around excellent.
Pickled Onions
Same as you do for peas. Only replace the peas with either a large onion cut into chunks, or several mini-cocktail onions. I use the large white onions because that's what I had. They are amazing. You should make them.
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