Week 31: Pickled Fava Beans

If it ain’t broke, don’t fix it. After finding no actual recipes for pickled fava beans (the closest thing I found was this equally delish-looking marinated fava bean recipe), I decided to go back to my mom’s tried-and-true quickle brine*, plus a few added accoutrements for more flavor. Fa-vary happy with how these turned out.

*Confessions of an avid pickler: I always have at least a 1-liter bottle full of this brine for pickling cucumbers or other veggies that are losing their fresh produce luster. So while I don’t have the exact broken down measurements of the smaller proportion needed for this recipe, I recommend just making a ton of the brine and keeping it for whenever the pickling mood strikes.

Helpful guide here on how to clean and prep fava beans. I actually skipped the recommended blanching to remove the outer coating since I figured the pickling would mask any flavor from the coating. They taste great to me!

Pickled Fava Bean Recipe

Makes 1 pint


  • 1 cup “quickle brine
  • 1 tsp mustard seeds
  • 1/2 tsp peppercorns
  • 1/2 tsp crushed red pepper
  • 2 cloves garlic
  • 4 sprigs dill
  • 1 cup of shelled fava, or broad, beans (1.5 lbs of beans when still in their pods)



  • If you don’t already have brine on hand, bring water, vinegar, sugar and salt to a boil until fully dissolved. Set aside to cool.
  • Peel the beans by pulling off the top and “unzipping” the seam. Remove the beans – I found there to be about 3 to 5 per pod.


  • Fill jar with half of the dill and all garlic cloves and spices.


  • Fill jar with peeled and rinsed fava beans. Add remaining sprigs of dill on top.


  • Fill jar with the brine and fully cover all of the other ingredients.
  • Recommended use: Refrigerate and they’re good to go after a few days. Great on their own or in salads.


4 thoughts on “Week 31: Pickled Fava Beans

  • September 20, 2016 at 9:02 am

    Thank you so very much for this! I searched everywhere for a fava bean pickling recipe and was altogether relieved find yours. Kind regards, Jane Gaisford

    • September 20, 2016 at 9:58 am

      Jane, I’m glad I could help! Let me know what you think of them or if you have any ideas for improvement. I noticed that I was able to enjoy them for a few days but the brine got cloudier than others and I had to toss them sooner than usual (whereas most of my pickles last for weeks if not months).

      • November 29, 2017 at 2:02 pm

        Hi, I make a pickle of mixed veg and would like to add broad beans, would this work?

        • December 12, 2017 at 9:47 am

          Hi Frances, that should definitely work! Most of the brines I make can apply to most other produce


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