Pickled Fava Beans
Why I Love This Recipe
Easy Homemade Pickled Fava Bean Recipe! Fava beans can be added to pasta dishes or salads or roasted for a snack. They have a great source of fiber, protein, and micronutrients. When you till Fava bean plants back into the soil they improve soil fertility by adding more nitrogen.
Ingredients You'll Need
-1/2 Cup Water
-1/2 cup white wine vinegar (or apple cider or rice vinegar)
-1 tsp Salt
-1 tsp Sugar
-A variety of herbs and spices: rosemary, oregano, marjoram, smoked paprika, Cajun seasoning, cayenne pepper, thyme, spring onions, oregano, caraway seeds, mustard seeds, dill, garlic, -peppercorns
-Mason jar & Lid
1. Shell Fava beans (enough to fit a jar). Parboil beans for 2 minutes, put under cold water to stop cooking. Remove the white outer coat from the Fava beans.
2. Fill a mason jar with a couple of the following items. Rosemary, oregano, marjoram, smoked paprika, Cajun seasoning, cayenne pepper, thyme, spring onions, a sprig of oregano, caraway seeds, mustard seeds, few sprigs of fresh dill, a few cloves of crushed garlic, a pinch of peppercorns.
3. Fill the jar with Fava beans.
4. Make enough brine to cover what you are pickling. The brine ratio is equal parts white wine vinegar, apple cider vinegar, or rice vinegar and water. Don’t use balsamic as it’s too strong. To make a cup of brine use ½ cup vinegar, ½ water, 1 tsp salt, 1tsp sugar. Add to a small saucepan and bring to boil. Cook for 2 minutes.
5. Pour brine on top of pickles enough to cover the beans.
6. Refrigerate for 24 hours before eating. These will last for two months.