Prepare the cart in the winter, and everything for Olivier in the summer. Several cans of young canned peas stored in season will save your mood if your husband (as usual) forgets to buy it in a store. Yes, and the salad itself will turn out tastier with a homemade product. Preserving green peas for the future at home is not the fastest and most exciting thing. Nevertheless, this blank for the winter will not upset you with a cloudy precipitate, bad taste or an unpleasant odor. I offer you a choice of 2 proven recipes - with pre-cooking and with long sterilization. In principle, both of these processes do not require personal participation in cooking. The main thing that takes time is husking peas. But this stage will not be a burden, if you brighten it up by watching your favorite series or other pleasant pastime.

Canned peas without sterilization

The recipe for opponents of sterilization. Peas are pre-boiled until soft, filled with boiling marinade and immediately clogged. Thanks to a small amount of vinegar, the taste of preservation is soft, unobtrusive, almost natural.

Ingredients:

Output:  8 cans of 0.5 l.

How to prepare canned green peas for the future (for winter):

For canning at home, only very young - “milk” green peas are suitable. It is advisable to cook and close it immediately after collection / purchase. Shelled peas can not be stored for a long time, even in the refrigerator. In them, as in an overripe vegetable, the starch content increases. Because of this, the taste of the workpiece spoils, and a white precipitate forms at the bottom of the jars. It does not affect the shelf life, but yes, on the color and taste characteristics. Go through the pods. Thrown yellowed and spoiled. Remove the peas from the pods.
Fold in a deep bowl. Pour in cold water. Fine trash and substandard peas will pop up. Remove unnecessary. Rinse the peas under running water. Allow liquid to drain.
Transfer the peas to a pot or heat-resistant bowl. Put on medium heat. After boiling, tighten the burner so that the liquid weakly, but constantly boils. Cook until soft - 10-20 minutes, depending on the variety and maturity of the vegetable. Remove the resulting grayish foam with a slotted spoon.
Cook the brine. Add sugar to the water.
Pour in salt. It is important to use natural, stone. Substances that may adversely affect the shelf life of preservation are added to the extra fine grinding salt and iodized. Bring the liquid to a boil. Boil for 2-3 minutes.
As soon as you put peas to cook, start preparing cans. It is better to use half-liter containers or smaller containers so that the open workpiece does not stand in the refrigerator for a long time. Clean the jars and lids with soda. Sterilize the jars (over the kettle steam, in the oven, in the microwave), and boil the lids for 3-4 minutes. Arrange green peas in sterile jars. Add vinegar.
Pour in hot brine. Roll up immediately. Turn over preservation to check for clogging reliability. If fluid leakage is found, open the cans, boil the brine and roll again. As a result of heat treatment, the peas will not be as green as fresh. After checking the tightness, you can leave the cans upside down or put on the bottom. Wrap the blank with a warm old blanket.
After cooling, transfer canned peas to a cool, dark, dry room. Save it in such conditions for the winter is not difficult, unless, of course, you do not want to take the sample earlier.

Canned peas at home with citric acid

Option without vinegar. Citric acid allows you to store the workpiece in a cool place for up to 12 months. Use this pea to make salads, omelettes, various snacks, sandwich pastes, etc.

Grocery list:

Output:  2 half liter jars.

The procedure for preserving delicious peas for the winter at home:

1. Clean jars of suitable volume with soda. Sterilize in the traditional way - over hot steam or in the oven. The fastest sterilization option is in the microwave. Pour in a container of 3 tbsp. l pure water. Put in the microwave at maximum power. The jars will become sterile when all the water has boiled away. Turn them over, put them on a towel, let them cool.
2. Remove the peas from the pods. Put in a colander. Rinse several times under the tap. Boil water in a large saucepan. Dip the peas in it with a colander. Blanch for 3-4 minutes.
3. Put the hot peas in jars.
4. In addition to blanching, prepare the marinade. Put salt and sugar in the water. Bring to a boil. Boil for 2 minutes. Pour citric acid in the end and mix.
5. Pour the peas with boiling marinade. Cover with lids. In a large container, heat water (up to about 70 degrees). At the bottom, lay a clean cloth, silicone mat, or install a special divider. Put filled cans on top. On a small fire, bring the water in a large saucepan to a boil. Sterilize for 3 hours.
6. Seal with boiled, dried lids using a seaming machine. Turn over. Has the brine started to leak? Remove covers and repeat all seaming steps.
7. Cover with dense, warm material to allow slow cooling. When the workpiece has cooled down, transfer it to the underfloor or pantry where it will be stored until winter. Preservation will not “explode” even when stored at room temperature. The main thing is to prevent sun exposure and heating above 23 degrees.
8. Due to a simple marinade with the addition of acid, homemade green peas turn out to be very tasty, do not spoil for a long time.

Green peas contain many useful substances that improve the functioning of the entire digestive system. It can be harvested for the winter by drying, pickled peas for the winter are also very good. In the first case, most vitamins are lost during processing, so pickling is the best and most acceptable second option. This winter snack can be used as additives to various salads, as a side dish for meat, fish and vegetable dishes, as well as a quick snack.

Green peas are one of the most indispensable types of beans. Usually it is often necessary for the preparation of various salads, as it adds juiciness and moderate sweetness to it. But we prepare salads not only in the summer, when fresh peas are always at hand, but also in the cold seasons. Therefore, the conservation of green peas is a wonderful way out of this situation, especially if you are a lover of low-calorie salads.

Ingredients (for a five hundred liter jar):

• four hundred grams of peeled green peas;
• two teaspoons of coarse salt;
• two tea spoons of sugar;
• one liter of pure water;
• three peas of allspice;
• two bay leaves;
• three teaspoons of citric acid.

How to pickle peas at home:

1. Before spinning this winter dish, prepare everything you need. Sterilize the necessary dishes in the most comfortable way for you (over steam, scalding with boiling water or in the oven). Peas from the pods and rinse with water.
2. Having placed the enameled container with clean water on the stove, add all the ingredients from the list above (except peas and acid), boil for fifteen minutes.
3. Fill green peas carefully in jars, pour in citric acid, fill with marinade and lean against the lid. We put the dishes with hot (not boiling water) water on medium heat, having previously placed a towel on the bottom (so that the jars do not burst), we move the containers with peas there and sterilized for twenty minutes.
4. Carefully taking out the cans, roll them with lids. We place the bottom up, wrap it in a warm blanket and leave to twist for twelve hours. Cooled containers with winter snacks are rearranged in a dry place with a low temperature for further storage.

How to pickle green peas with cucumbers

If you are not a fan of eating green peas alone, then this recipe is for you. The unique aroma and juicy taste of peas and cucumbers combines unusually well and an amazing canned duet is obtained. And adding a lot of spices and herbs will add a slightly spicy flavor to this dish.

Products that are needed for conservation:

• one kilogram of fresh cucumbers;
• five hundred grams of green peas.

For a marinade per liter jar you will need:

• three hundred and fifty milliliters of pure water;
• one teaspoon of coarse salt;
• two tea spoons of sugar;
• one bay leaf;
• four peas of allspice;
• one inflorescence (umbrella) of dill;
• thirty milliliters of 9% acetic acid;
• two cloves of garlic;
• three leaves of cherry;
• one leaf of horseradish.

Pickled green peas at home:

1. Initially sterilize the containers in the most comfortable way for you. Pea the peas, cut the tails of the cucumbers, wash them with cold water, place them together in a deep bowl and fill with water for four hours. Chop cucumbers into small squares three centimeters wide.
2. Put all the ingredients from the list above at the bottom of the can, then evenly place the cucumbers and green peas (you can lay them in layers) and pour boiling water. Fifteen minutes later, drain it and pour boiling water again, put the cap on the neck of the jar.
3. We place the pan with the bottom covered with cloth on the stove, pour warm water. We rearrange the containers with a winter snack in a pan and sterilize for a quarter of an hour over medium heat.
4. Carefully taking out the cans, carefully twist the lids and move them under a warm, dense fabric, after putting them upside down. After a day, fold the cooled workpieces for storage for the winter in a room with a temperature below zero.

Pickled peas at home

This recipe for pickled peas is right for you if you are always in a hurry and late, but still want to stock up on them for the winter. The recipe allows you to quickly conserve this type of beans and not lose anything in the process, such as useful minerals and a unique refreshing-sweet taste.

Products for cooking canned green peas:

• seven hundred grams of green peas;
• three hundred milliliters of pure water;
• ten grams of sugar;
• five grams of sea salt;
• twenty milliliters of 6% apple cider vinegar;
• one bunch of fresh dill;
• three cloves of garlic.

How to pickle green peas at home:

1. After removing green peas from the pods, rinse it under running cold water.
2. Putting peas in a pot of water and putting on fire, cook it for five minutes on moderate heat. If the peas are not too young, increase the boiling time to fifteen minutes, but be careful not to digest.
3. Fold all the ingredients in pre-sterilized jars, putting spices and herbs on the bottom and pour boiling water. We carefully twist the blanks with covers and placing them on them, wrap them in a warm blanket.
4. After a day, we re-arrange the appetizer in a non-humid place with low temperatures for winter storage.

Pea pickling at home

Preserving green peas in pods you save a huge part of vitamins and minerals, since most of them are in solid fibers, which normalize the work of the gastrointestinal tract. The pods themselves are very hard and difficult to chew, but after canning and drinking liquid, they soften. Therefore, this type of pickling of the legume family (peas, beans and so on) is the most useful for the human body.

Ingredients needed for this appetizer:

• five hundred grams of green peas in pods;
• five glasses of pure water;
• five grams of citric acid;
• five tablespoons of coarse salt;
• five grams of baking soda;
• three tablespoons of sugar;
• four hundred milliliters of 3% acetic acid;
• three peas of allspice;
• cinnamon stick.

Pickling green peas at home:

1. First, wash the pea pods, put them in a deep bowl and soak in cold water for two hours. After that, process them in boiling water for two minutes, pouring citric acid. Fold up the pea pods, salt and put allspice along with a stick of cinnamon in jars from under the blanks.
2. In an enameled dish on a stove, boil clean water for a couple of minutes, before that, sugaring and pouring in acetic acid. Pour the prepared composition into the jars to the rest of the ingredients and lean against the lids.
3. Again, put the pot of water on the stove, putting in front of it on the bottom, something that will separate it from the glass of cans (towel, non-dyeing cloth, wooden stand). Place the blanks there and sterilize them for twenty minutes over medium heat.
4. Having taken out the cans, cork tightly with lids and with the bottom up, cover with a blanket for further cooling. After twelve hours, remove this winter snack in a room with low temperatures (cellar, balcony) before eating.

Pickled green peas for the winter

Green peas themselves have a sweet taste, but still very simple. Therefore, for gourmets and lovers of spices, this recipe is suitable like no other. Adding a lot of spices to pickled peas will give it a wonderful aromatic taste. In addition to this, spices when used will favorably affect the body as a whole, improving the color and condition of the skin.

The ingredients needed for this winter harvest:

• one kilogram of young green peas;
• twenty milliliters of 9% apple cider vinegar.

The composition of the marinade:

• four clove inflorescences;
• six peas of allspice;
• four bay leaves;
• half a cinnamon stick;
• half a vanilla stick;
• six fresh mint leaves;
• ten grains of cardamom;
• one hundred grams of sugar;
• 450 ml. distilled water.

Pickled green peas recipe:

1. Pre-sterilize the necessary dishes using any method convenient for you (above steam, boiling water, in the oven). Peel the green peas and rinse with cool water.
2. We carefully add the peas in a container and pour in apple cider vinegar. Meanwhile, putting the dishes with distilled water on the stove, add all the ingredients from the list for the marinade and boil for ten minutes. Still boiling spicy solution, fill the green peas in jars and lean the neck with a lid.
3. Cover the bottom of deep enameled dishes with a non-dyeing cloth, fill with water and place on a stove. We rearrange the containers with a winter snack and sterilize for fifteen minutes over moderate heat.
4. Carefully pulling out, cork with lids and putting upside down containers, wrap in a dense fabric for cooling. Twenty-four hours later, we transfer containers with a winter twist to a non-moist room with a temperature slightly below zero to preserve them.

Having prepared according to these recipes how to pickle peas at home, you will not only have a wonderful appetizer of juicy and sweet green peas, but also a number of vitamins and useful substances that will help you overcome winter vitamin deficiency (lack of vitamins in the body). And each jar of such a blank with bright green color will remind you of the wonderful warm summer days.

In addition to these recipes, you may also be interested in options for such winter preparations, such as and.

If you like peas, or, for example, often add it to salads, then you definitely need to prepare the workpiece that we will offer you today. This will be a variety of options for harvesting green peas.

Such a bookmark is good in that it stands for a long time and not so much is used at a time, so it will last a long time. Especially if you decide to cook a double or triple serving. Just imagine, you no longer have to buy peas in the store!

General principles of cooking

You must remember that peas are a bean crop, which makes it easy to blow even a rolled can. To avoid this, be sure to follow all the recommendations that await you in the recipes, as well as after them.

It is important to know that banks must be turned over for cooling. Since it is impossible to fill the container 100%, incredibly hot air is formed between the lid and the marinade, which can easily tear the lid off.

Be sure to sterilize the jars to avoid various problems and misunderstandings in the future. We recommend taking sterility seriously, even using soda in the sink.

How to make homemade canned peas

Time for preparing

calories per 100 grams

How to cook:

Tip: if you want, you can pickle peas and pods.

Double sterilized beans

This recipe is intended for those who take sterility very seriously. We will fill the already sterilized jars with peas, and then sterilize them again on the stove.

How much time - 4 hours and 25 minutes.

What is the calorie content - 44 calories.

How to cook:

1. Peel the beans from the pods, rinse them and pour into a bowl;
2. Pour enough water and let it brew for three to four hours;
3. By this time, bring to a boil the amount of water that is indicated in the recipe in an adjacent container;
4. Add citric acid there and dilute it;
5. Drain the peas into a colander and pour into boiling acidic water;
6. Cook for several minutes, and then pour into a sieve or again in a colander;
7. Wait for the water to drain and distribute the beans across the banks;
8. Add black peas and cloves to each of the containers;
9. Bring to a boil another liter of water with salt and sugar;
10. Pour the peas with hot marinade and roll up the key.

Tip: you can tighten the jars with ordinary lids, but they must be checked for integrity by turning each jar upside down several times.

Important preservative bookmark

If you are afraid that the conservation of green peas will fail, prepare a recipe where vinegar is part of the marinade, as, for example, in this tab. We wish you success, you will surely succeed!

How much time - 50 minutes.

What is the calorie content - 36 calories.

How to cook:

1. Pour water into the stewpan, add half the salt and the same amount of sugar;
2. Bring to a boil and pour peeled, washed and sorted peas;
3. Cook it for three to four minutes;
4. Then drain into a colander and rinse with cold water to stop the cooking process. In this case, it is necessary to preserve pea broth;
5. Put the beans in banks, set aside;
6. Strain the broth and add the remains of salt and sugar into it, put on fire;
7. Bring to a boil again, pour vinegar;
8. Stir and pour into banks;
9. Place a rag in a large saucepan and put the jars on top;
10. Pour water so that it reaches the "shoulders" and turn on the fire;
11. Bring to a boil and sterilize for 15-20 minutes, then roll up;
12. Remove finished bookmarks in warm blankets upside down until completely cooled.

Tip: it is important to place a towel or gauze on the bottom of the container so that the glass does not come into contact with the pan, otherwise there is a risk that the jars will burst due to high temperature.

Three-hour canning of green peas

Again, a recipe for those who are serious about sterilization. This time the process will take as long as three (!) Hours, so that you don’t have a drop of doubt that the peas will go bad.

How much time - 3 hours and 35 minutes.

What is the calorie content - 33 calories.

How to cook:

1. Pour water into a container and put on a stove;
2. At low heat, bring to a boil;
3. During this time, peel the peas, wash it in a colander and sort out;
4. Pour into boiling water and cook for three minutes;
5. After that, again drain into a colander and rinse with cold water to stop the cooking process;
6. Next, scatter the beans in previously sterilized jars;
7. The amount of water indicated in the recipe is brought to a boil over low heat;
8. Add salt and sugar, citric acid;
9. Stir until the bulk ingredients are completely dissolved;
10. Pour the peas with the finished marinade and put the jars in the pan;
11. It is important to remember that the bottom of the container must be covered with a towel or other cloth (even gauze);
12. Pour water between the cans on the "shoulders" of the cans and bring to a boil;
13. From this moment, cook for three hours, adding water if necessary. But the water should be boiling or at least hot;
14. When time passes, the banks get, roll up and "under the fur coat."

Tip: if you add cold water during sterilization, the jars may burst.

Canned peas in tomato juice

A very unusual recipe for canned peas. We will fill the beans with tomato juice. The result is an unusual bookmark, which can also be used as a full-fledged snack, because you do not need to wash the peas here, as well as drain.

How long is 30 minutes.

What is the calorie content - 50 calories.

How to cook:

1. Pour water into a stew-pan, put it on a fire to bring to a boil;
2. Salt boiling water and pour into it the enumerated, clean beans;
3. Boil for 3-4 minutes, no more, because they can boil;
4. When time passes, drain into a colander and rinse in cold water so that the peas stop cooking;
5. Distribute the beans in banks, leave;
6. Pour tomato juice into the stewpan and bring it to a boil over medium heat;
7. Pour peas, cover with lids;
8. Place in a saucepan, add water and bring to a boil;
9. Sterilize for one hour, then close with lids and remove to heat for proper cooling.

Tip: instead of tomato juice, you can use grated pulp of fresh tomatoes. There will be a more home-like taste, and more benefits!

To ensure that everything turned out sterile for sure, but in the end nothing goes wrong, we recommend that you sterilize the cans all the same twice. That is, first pour peas in already sterilized banks, and better washed with soda. Then sterilize again in a pan, the bottom of which must be covered with gauze or a towel. By the way, if you salt this water, the water temperature will be higher and, accordingly, sterilization will be more effective.

If you want to store peas for the maximum amount of time, be sure to add a little citric acid or vinegar to the brine. But here it is worth knowing that the taste of peas from this can change. If you like this taste, feel free to add. Canned foods containing these ingredients can stand for years.

Do you grow your vegetables, flowers, berries, fruits, root vegetables in the garden? Then you must have homemade peas. Gardeners advise removing pods on the eighth day after flowering, and we advise laying canned food on the same day. It is then that they will turn out to be the most delicious.

Remember that canned goods are best rolled up in glass jars. After all, only in such a capacity can you see everything that happens inside. This is important, since if the peas become cloudy, it is strictly forbidden to use it even with the condition of heat treatment.

Imagine you have homemade canned peas and you no longer need to buy it. Okay right? To do this, you will have to try a little and devote several hours of your time to provide yourself with such a blank. Good luck!

It's great if in winter you can enjoy the taste of home canned green peas. In stores, this product can be found in huge numbers: in different packaging, different varieties and companies, but the one that you cook yourself, in taste and useful qualities, is much superior to the purchased one. Canned green peas at home certainly will not stand on shelves for a long time.

Canned green peas for the winter can be used for vegetable, meat salad, soup, borsch and many other dishes. It is suitable as a side dish, and the kids just adore it.

How to preserve green peas in detail will tell our recipe with a photo. Cooking it will not complicate anyone, you do not need to have special knowledge, but some tips should be taken into account. They will help you avoid clouding of the marinade and spoilage of the product.

Taste Info Vegetables and greens

Ingredients for a half liter jar:

• Peeled green peas - 300 g;
• Water –1/2 L;
• Sugar - 1/2 tbsp. l .;
• Vinegar (9%) - 1 tbsp. l .;
• Salt - a little more than half a tablespoon.

How to cook and how to preserve green peas for the winter at home

Sort out the peas. Select and discard old yellowed peas. For conservation, you need to take only young and green (in the people it is also called milk). The pod containing the peas should have a bright green color, and the peas should be sweet and tender to taste. If you want to get a good harvest, then bean is better to use immediately. Tore off - and immediately rolled up the banks.

Let's get to work. We wash the peas well, then immerse them in a pan and fill them with boiling water. You need to take so much water that the peas cover about two centimeters.

Now we send the pan to the fire. Peas are cooked over medium heat until they change color (turn dark green). After boiling water, this process will take about 10 minutes.

Then the water is drained, and the peas are laid out in a prepared sterilized jar on the shoulders. One centimeter should remain from the edge of the can.

Now we take out the jar, roll up the lid and turn it over.

When the workpiece has cooled completely, it can be removed in a cool, dark place.

Green peas with citric acid

Sugar varieties of green peas are good to cook with citric acid. Peas will taste like a store.

For harvesting, we need 650 g of peeled peas. We put it in a colander and wash it under cold running water. And then, without removing it from the dishes, blanch in boiling water for 2-3 minutes (lower the colander with peas in boiling water). Carefully transfer the hot peas into sterile 0.5-liter jars and cover with lids (but do not roll up).

Now we prepare the marinade: in 1 liter of water add 1 tbsp. l salt, 1.5 tbsp. l sugar and 3 g of citric acid. We put on the fire and let it boil.

Caulking the boiling marinade (so that the glass does not crack) fill the jars with peas and put them in a prepared pan for sterilization (water temperature +70 ° C).

We sterilize for 3 hours, and then roll up and wrap it well. We send for storage to a cool place in a day. This pickled pea is delicious and has no acid taste.

Teaser network

Green peas with any acid

But this recipe is good for two reasons: you can use any acid in it: apple, table vinegar or citric acid and it is designed for the amount of peas that you have. But its minus is that it will take a long and troublesome mess with it.

We take peas (as many as we have), clean it and mine. Then put in a pan and fill with marinade, so that 3-4 cm of water is on top. We prepare the marinade as follows: for each liter of water we put 1 teaspoon of salt and sugar. Now boil the contents of the pan over medium heat for 30 minutes.

Then we drain the liquid into a clean dish, and let the peas drain well and place them in sterile jars (we leave a little space on top).

The filtered liquid is passed through 2-3 layers of gauze and put on fire, let it boil and add acid. The calculation of this per 1 liter of liquid: table vinegar (9%) or apple - 1 tbsp. l citric acid - 1/3 teaspoon. After adding acid, immediately remove and pour into jars of peas. Put them in a pan for sterilization.

We sterilize for about 40 minutes (after boiling water in a pan), then roll up and wrap. A day later, sent to storage.

• To make the marinade light, all the peas that are crushed and burst during processing must be removed.
• For sterilization, do not forget to put a wooden circle or grate on the bottom of the pan (you can even rag in several layers), then there will be no sharp temperature difference and the glass will not crack.
• Do not forget that jars should not  be filled with peas completely. Always 2-3 cm marinade should remain on top.
• Peas can be considered good if, after 4 days, the marinade is transparent, and the peas are light and have not changed color.
• It is better to keep peas preserved at home in a dark and cool (not higher than +16 C) cellar or pantry.
• An uncorked jar is stored in the refrigerator for no longer than a day.

Green peas are often used in the preparation of festive dishes.

After all, it can be added to various salads, such as soups, and also served with a side dish.

There are several ways to harvest peas for the winter:

To dry.
  Pickle.
  To freeze.

Note to the hostesses! If you decide to roll peas at home for the winter, then the interval between its collection and cooking should not exceed 4 hours. Once the time has passed, you must use another method.

Why such a small interval? After this time, peas lose their freshness and during the cooking process will not be sweet, and will also become starchy. The result will upset all households.

How to roll green peas

Recipe number 1

Ingredients:

Brine per 1 liter of water:

Sugar - 1 tablespoon.

Salt - 3 tablespoons.

9% vinegar - 150 grams.

Cooking

Thoroughly peel. Then fill it with water and cook for 30 minutes. After this time, it must be laid out in banks. They must be pre-sterilized.

Meanwhile, pour 1 liter of water into another bowl. Add sugar and salt. Also put on fire. When the mixture boils, pour 9% vinegar. Do not remove from the stove for about 10 minutes.

Ready marinade pour into glass jars. Then roll them up and put the lid down in a warm place. Well, if it is a blanket. As 2 hours pass, you can safely store it in a cool place.

Recipe number 2

Ingredients:

Green peas themselves - 2 kg.

Salt - 600 grams.

Cooking process

Peas need to be prepared. Rinse it first, then peel it off. Then pour water into the pan and add it. After boiling, slightly salt and cook for another 5 minutes.

Then a colander comes to the rescue. Pour peas into it. When the water drains, you can mix it with salt. Transfer the resulting mass to banks, pour hot water (it is imperative that it be boiled) and close with simple lids. They will cool down long enough. Then refrigerate.

Recipe number 3

Essential Ingredients:

Peas - about 1 kg.

Water - 1.2 - 2 liters.

Salt and sugar - 3 tablespoons each.

Citric acid (0.5 L can - half a teaspoon, if 1 liter - 1 spoon)

Cooking method

Put on fire 1 liter of water. When it boils, add sugar and salt. They must not be used to the full extent. Only 2 tablespoons are needed. After another 2 minutes, throw the previously prepared peas. Cook for about 20 minutes. Then you need to drain the brine and put the main ingredient in banks.

Then you have to cook the brine again. To do this, you need 500 ml of water and the remaining sugar, as well as salt. Pour the prepared mixture into jars of peas and sprinkle with citric acid.

Only after these operations roll green peas and wrap in a warm cloth.