Pickled Spring Peas

Name: Pickled Spring Peas
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 1
Cuisine: Global
Ingredients: 355 milliliters shelled fresh peas; 1 teaspoon medium clove garlic, roughly chopped (about; 2 Tbsps granulated sugar; 1 teaspoons kosher salt; 1 Tbsp torn fresh mint leaves; 1 Tbsp olive oil; 59 milliliters sherry vinegar

Pickled Spring Peas might be just the side dish you are searching for. This recipe serves 1. Watching your figure? This gluten free and vegan recipe has 412 calories, 12g of protein, and 15g of fat per serving. Spring will be even more special with this recipe. Head to the store and pick up olive oil, garlic, sherry vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes about 24 hours.

Instructions

Heat oil in large skillet over medium-high heat until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add peas and cook, stirring and tossing frequently until lightly softened and raw taste is gone, 2 to 3 minutes.

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Peas

Add salt and sugar and toss to coat.

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Sugar

Salt

Remove pan from heat and add vinegar. It should steam and sputter (don’t breathe in the fumes).

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Vinegar

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Frying Pan

Add mint and garlic and toss to incorporate.

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Garlic

Mint

Funnel peas and liquid into a heatproof container. Allow to cool on countertop for 30 minutes. Cover container and transfer to refrigerator. Allow to rest for at least 12 hours. Peas will keep for up to one week in refrigerator.

Ingredients you will need

Peas

Equipment you will use

Funnel