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!