Snap peas meet brine to create a DILLific masterpiece!

You will need:

- Yields about 1 quart -

1 quart snap peas
3 cups water (filtered or de-chlorinated)
4 teaspoons sea salt
3 Tablespoons pickling spice
4 cloves garlic, halved
4 sprigs fresh dill

  1. Wash snap peas and string them, pinching off the blossom end.
  2. Mix water and salt to form a brine.
  3. Add spices, garlic, dill, and snap peas to the bottom of a half gallon jar. Cover with brine.
  4. Create a water weight, filling a plastic bag with any remaining brine to submerge the snap peas under the liquid. Cover the jar with a clean towel, securing it with a rubber band so contents are protected from critters but can still breathe.
  5. Store jar in a cool place (65 to 75º F) for one week to ten days.
  6. When beans are sufficiently sour, cover jar tightly with a lid and refrigerate.
  7. Enjoy the delicious probiotics!


You can use this brining liquid on just about any vegetable you'd like.  Don't be afraid to experiment!

Photography by Photos by Susanna Blavarg, Food by Michaele Hayes, Styling by Sarah Cave

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