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
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- 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.