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Vietnamese Pickled Yellow Split Peas

A great accompaniment for burgers, sandwiches, wraps or charcuterie boards!


  • 2/3 cup (165 mL) dry yellow split peas
  • 2 cups (500 mL) water
  • 1 cup (250 mL) grated carrot (trimmed & peeled)
  • 1 cup (250 mL) white wine vinegar
  • 1/4 cup (60 mL) water
  • 1/4 cup (60 mL) sugar or honey
  • 3 cloves garlic, minced
  • 2 tsp (10 mL) minced fresh ginger
  • 1/2 tsp (2 mL) chili flakes (optional)
  • 1 tsp (5 mL) salt
  • 2 tsp (10 mL) lime juice
  • 2 Tbsp (30 mL) chopped fresh cilantro (optional)


Rinse dry peas with cool water, drain, and transfer to a medium pot.  Add 2 cups (500 mL) water and bring to a simmer, cover and cook, for 30 minutes or until peas are tender, not mushy.  Stir peas occasionally to prevent sticking and/or boiling over.  Add more water as needed to keep peas covered.

Once peas are cooked, drain, then cool by rinsing under cold water.

Combine cooked peas and carrots in a bowl and set aside.

In a small sauce pan, combine vinegar, 1/4 cup (60 mL) water, sugar (or honey), garlic, ginger, chili flakes (if using) and salt.  Simmer gently until sugar and salt dissolve.  Remove from heat, add lime and cilantro (if using).

Spoon pea mixture into 2 – 2 cup (500 mL) mason jars.  Pour vinegar mixture over peas in the jars and gently stir to combine.  Cover with the jar lids.

Set aside to cool for at least 1 hour.

Once cooled, the pickled mixture can be enjoyed immediately, or stored in the fridge for up to one week.


  • You can use regular white vinegar if you don’t have white wine vinegar. The pickled peas will be a bit more tart, but still tasty!
  • The chili flakes really do add a noticeable hit of heat to these pickles; if you want milder pickled peas, don’t add the chili flakes.

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