Green peas contain many useful substances that improve the functioning of the entire digestive system. You can prepare it for the winter by drying, pickled peas for the winter are also very good. In the first case, most of the vitamins are lost during processing, so pickling is the best and most acceptable second option. Such a winter appetizer can be used as an addition 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, conservation of green peas is a wonderful way out of this situation, especially if you are a fan 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 clean 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). Peel the peas from their pods and rinse with water.
2. Having placed an enamel container with clean water on the stove, add all the ingredients from the list above (except peas and acid), boil for fifteen minutes.
3. We carefully put green peas in jars, pour in citric acid, pour marinade and lean against the lid. We put the dishes with hot (not boiling water) water on medium heat, after laying a towel on the bottom (so that the jars do not burst), we move the containers with peas there and sterilize for twenty minutes.
4. Carefully removing the jars, roll them up with lids. We place the bottom up, wrap it with a warm blanket and leave it to infuse for twelve hours. We rearrange the cooled containers with winter snacks 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 makes an amazing canned duet. And the addition of a large amount of spices and herbs will give a slightly spicy flavor to this dish.

Products needed for conservation:

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

For 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 cherry leaves;
• one leaf of horseradish.

Pickled green peas at home:

1. Initially, sterilize the containers with the method that is most comfortable for you. Peel the peas from the pods, cut off the tails of the cucumbers, wash them with cold water, place them together in a deep bowl and cover with water for four hours. Chop the cucumbers into small squares three centimeters wide.
2. We put all the ingredients from the list above on the bottom of the jar, then evenly place cucumbers and green peas (you can lay them out in layers) and pour boiling water over it. After fifteen minutes, drain it and pour boiling water again, lean the lid on the neck of the jar.
3. We place the pan with a cloth-covered bottom on the stove, pour in warm water. We rearrange the containers with a winter snack in a saucepan and sterilize over medium heat for a quarter of an hour.
4. Carefully taking out the jars, carefully twist the lids and move them under a warm, dense fabric, after placing them upside down. A day later, fold the cooled blanks for storage for the winter in a room with a temperature below zero.

Pickled peas at home

This quick pickled peas recipe is for you if you are constantly in a hurry and late, but still want to stock up on them for the winter. The recipe allows you to quickly preserve this type of bean and not lose anything in the process, such as beneficial minerals and a unique refreshingly sweet taste.

Ingredients 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 taking out the green peas from the pods, rinse them under running cold water.
2. Putting the peas in a pot of water and putting it on the fire, cook it for five minutes over moderate heat. If the peas are not too young, increase the boiling time to fifteen minutes, but be careful not to overcook.
3. Put all the ingredients in pre-sterilized jars, put spices and herbs on the bottom and pour boiling water. We carefully twist the blanks with lids and placing them on them, wrap them with a warm blanket.
4. After a day, we rearrange the infused snack in a non-humid place with low temperatures for winter storage.

Pickled peas at home

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

Ingredients you will need for this appetizer:

• five hundred grams of green peas in pods;
• five glasses of clean 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.

Marinating 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, adding citric acid. Fold the pea pods vertically, salt and put the allspice together with the cinnamon stick in the jars from the blanks.
2. Boil clean water in an enamel bowl on the stove for a couple of minutes, before that sugar and pour in acetic acid. Pour the finished composition into jars to the rest of the ingredients and lean on the lids.
3. Again, put the pot of water on the stove, putting something on the bottom before that that will separate it from the glass of the jars (a towel, a non-dyeing cloth, a wooden stand). Place the workpieces there and sterilize them for twenty minutes over medium heat.
4. After taking out the jars, cork tightly with lids and put them upside down, 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 more than suitable. Adding a lot of spices to pickled peas will give it a wonderful aromatic taste. In addition, when consumed, spices will favorably affect the body as a whole, improving the color and condition of the skin.

Ingredients needed for this winter harvest:

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

Marinade Ingredients:

• four inflorescences of cloves;
• 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 utensils by any method that is comfortable for you (over steam, boiling water, in the oven). Remove the pods from green peas and rinse with cool water.
2. We carefully fold the peas in a container and pour in the apple cider vinegar. In the meantime, putting the dishes with distilled water on the stove, add all the ingredients from the marinade list and boil for ten minutes. Still boiling spicy solution, pour green peas in jars and lean the neck with a lid.
3. We cover the bottom of a deep enameled dish with a non-coloring cloth, fill it with water and place it on the stove. We rearrange the containers with a winter snack there and sterilize for fifteen minutes over moderate heat.
4. Carefully taking it out, cork it with lids and put the containers upside down, wrap them in a thick cloth to cool. After twenty-four hours, we transfer the containers with a winter twist to a non-humid room with a temperature slightly below zero to preserve them.

Having cooked 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 nutrients that will help you overcome winter beriberi (lack of vitamins in the body). And each jar of such a blank with a bright green color will remind you of wonderful warm summer days.

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

Green peas is an annual herbaceous plant of the legume family. It is grown both for harvesting in the form of canned food, as well as for preparing first courses, serving as a side dish, for adding to salads and cereals. Usually summer residents plant peas on their plots in order to just eat it, because adults and children adore peas. This year I wanted to try making canned green peas, the way we used to buy them in the store. I will tell you that this is a rather simple matter, and the result even pleased me very much. Peas turned out exactly like from a store can. It's almost impossible to taste it. If you have an excellent harvest of green peas, be sure to twist a jar, another one for the winter.

Would need:

• Peas green
• per 1 liter water
• Sugar - 2 tablespoons
• Salt - 2 tbsp.
• Vinegar 70% - 0.5 tsp for a 1 liter jar.

How to make homemade canned peas:

We collect green peas from the bush. Pods are best chosen not too overripe.

And now you need to open the pods with peas and separate the peas. Attention! Sometimes "locals" are found in overripe peas. I'm talking about worms. Such peas are best removed immediately.

Put the peas in a saucepan and cover with water.

Boil peas on fire for 15-25 minutes until tender. Boiling time depends on the degree of maturity of your peas. 20 minutes was enough for me. I just took it, after 20 minutes I tried the largest pea, it became soft.

Put the finished boiled peas on a sieve and let the water drain.

Prepare the marinade separately. For 1 liter water add 2 tbsp. salt and sugar. Boil the marinade for 3-5 minutes and pour over the boiled peas laid in jars for 25 minutes. Then, drain the marinade from the jar, bring to a boil again and pour again.

Add vinegar to the jar with peas and cover the jar with a lid, put it in water for sterilization for 25-30 minutes. Then tightly seal the lid.

Wrap hot jars of peas in a blanket and leave to cool completely. Canned peas can be stored at room temperature, no higher than 20 degrees, or you can simply send jars with blanks to the cellar for further storage or leave in the refrigerator.

Bon appetit to everyone and successful home-made preparations - Svetlana and my home site wish!

Summer has come, and it's time for winter preparations.

Among the most popular canned foods in winter is green peas, without which many everyday and festive dishes are indispensable. To preserve green peas at home, you will not need so many ingredients (based on one 0.5 liter jar):

• peeled young peas - 350 gr.;
• water;
• salt - 1 tsp;
• sugar - 2 tsp;
• table vinegar 9% - 1 tbsp. l.

In case you buy peas on the market in pods: the cost per jar is 0.5 - 650 gr. peas.
We proceed to the process of preparation and conservation. We collect ripe peas from the garden or buy in the market. We peel it, while removing overripe and spoiled. We wash it well from debris.

Pour the washed peas into a saucepan, fill with water, bring to a boil over high heat and continue to boil on a small one for 20-25 minutes. At the same time, we collect the foam (if any).
After the time has elapsed, we take the peas out of the pan, using a slotted spoon (a large spoon with holes). We leave water for sterilization. We put it in clean and dry jars, not getting enough sleep to the top about one centimeter. Then pour on top one teaspoon of salt and two teaspoons of sugar. Add a tablespoon of vinegar, pour warm water and send to sterilize.

For sterilization, you need to take a large pot, which will fit several jars, cover its bottom with a towel (so that the jars do not jump and beat when boiling) and put the jars covered with lids into it. Pour water (up to the shoulders).

Sterilization requires a temperature above boiling, so we add salt to it (1 tbsp will be enough).
Bring to a boil and continue to cook for no more than 20 minutes, depending on the maturity of the peas. If it is very young, then 15 minutes will be enough.
When ready, take out the jars and roll up the lids. Be sure to check if you rolled up well. To do this, you need to turn the jar on its side, and see if the brine flows from it.

Eating green peas, the body is filled with energy, thereby increasing efficiency. Thanks to this, a person is able to endure heavy loads and travel long distances. In general, everyone who is energetic and active is recommended to eat peas. Some varieties of this fruit contain natural sugar that stimulates brain activity and memory.

Problems with the intestines will help resolve the same peas. Its useful trace elements relieve heartburn, normalizing the functioning of the digestive system. The antioxidants contained in the fruit have a positive effect on improving the skin and hair.

Like all edible plants, peas are a seasonal fruit. Therefore, it is logical to stock up on them for the winter. Recipes for harvesting peas for the winter will help you figure out in what sequence to preserve this type of legume family for the cold season. There are several recipes for capping peas, but each of these options will either sterilize or sterilize the contents of the jars.

Young, soft peas are selected for canning. Overripe peas will give an ugly cloudy tint to the finished provisions and will be too starchy to taste.

Green peas without sterilization

For harvesting, prepare 3 half-liter jars. To do this, they should be washed with soda and sterilized for 7 minutes using a kettle. Such a small number of jars is not profitable to sterilize in the oven. This recipe for canned peas will use 1 liter of plain cold water. The taste of conservation will be very similar to the store, and all thanks to the correct proportions of bulk: 3 tbsp. spoons of sugar, 1 teaspoon of citric acid, 3 teaspoons of salt.

Preservation order:

You can not cook peas for more than the time specified in the recipe, otherwise it will lose its shape, turning into gruel.

Green peas with sterilization

Those who wish to learn how to preserve x with sterilization should stock up on 600 grams of peas without pods. For harvesting, you will need a 1.5 liter jar or 3 pieces of 0.5 liter. Which will go marinade, consisting of 1 liter of plain water, 1 tbsp. spoons of salt, 1.5 tbsp. spoons of sugar and citric acid, in the amount of 3 grams.

Preservation order:

If the liquid in the jar does not become cloudy after clogging within 3 days, then the peas are closed in compliance with the rules and can be safely put aside in the pantry, storing for a maximum of 1 year. If the marinade has become cloudy, it is better to get rid of such preservation immediately.

Sterilized Pickled Green Peas

Hostesses who are interested in how to pickle peas at home can pay attention to the recipe below. The pickling procedure is quite long, but it does not require much effort.

Marinating order:

Ready provisions should preferably be stored in a cellar or a cool place.

The recipes listed on how to preserve peas are the main ones that can be supplemented with your innovations.

Green peas are one of the most important products in the kitchen of almost any housewife, because they are often used not only as a salad ingredient, but also as a delicious side dish for meat and other dishes. Despite the wide variety of store-bought options, home-cooked canned peas are my favorite. Today you will get acquainted with the best recipes that will tell you how to preserve peas for the winter at home (photo materials are attached).

About the benefits of green peas

Green peas are quite popular among vegetarians, and this is not surprising, because they are a real storehouse of vitamins and trace elements important for the human body.

Peas are quite nutritious and very easy to process. At the same time, it contains a considerable amount of valuable vegetable protein. Protein nutrition can explain the ability of peas to quickly saturate the body and energize it for a long time.

In addition to protein, peas also contain a considerable amount of vitamins (especially group B), sugars (about 6%) and fiber. So, in mature peas, about 35% of pure protein is observed, and in terms of calories, this crop is almost twice as large as potatoes.

Advice. Green peas are actually a battery for the body, especially in extreme or close to such conditions. That is why it is recommended to take it on long trips. Even if you are not an extreme person, but lead an active lifestyle - green peas are a product that should regularly appear on your dining table.

Green peas are also known for their beneficial effects on the skin and hair (due to the antioxidants they contain). In addition, it is able (with regular use) to normalize the functioning of the intestines and organs of the digestive tract.

Green pea

Unfortunately, like most garden crops, peas are seasonal, so it makes sense to stock up on them for the winter.

Selection criteria and features of preparing green peas for conservation

It is worth noting that not every variety of green peas is suitable for winter conservation, so the issue of choosing the right variety should be taken very seriously so that you can then enjoy the fruits of your labor with confidence.

So, for preservation, you should choose only green peas that are still soft enough to be crushed with only two fingers (the so-called "brain" peas). Fully ripe or overripe peas are not particularly suitable as a product for preservation, since during the preservation process they will give the brine an unpleasant turbidity, and the taste of the finished product will be too starchy.

As for the processing of peas before preservation, it is quite simple and does not require special skills: it is enough to thoroughly wash the peas (if you plan to preserve the peas separately) or pea pods if you want to treat yourself to juicy sweet pea pods in winter.

Best Canned Pea Recipes

To your attention are delicious and at the same time very simple recipes for preserving peas for the winter.

Recipe number 1. Canned peas with vinegar. To prepare canned peas according to the first recipe, you will need the product for conservation directly, as well as brine. Below are the main components for brine based on 1 liter of water:

• sugar - 1 teaspoon (full);
• salt - 2 teaspoons (full);
• vinegar (6%) - 2 teaspoons.

Milk peas must be sorted out and washed thoroughly. Then pour cold water and put on low heat. After the water boils, cook for about 20 minutes (until the water boils away almost completely). Transfer the boiled peas to pre-sterilized jars and pour over the prepared brine (add salt and sugar to the water drained from the peas). Then pour vinegar into each jar.

Cover each jar with a thick plastic wrap. Leave in a warm place, covered with a blanket. It is easy to check the quality of conservation: just look at the film - it will drag into the jar. After that, you can rearrange the jars in the refrigerator.

Recipe number 2. Canned peas without vinegar. This option is suitable for those who do not like the sour taste in conservation or have problems with the gastrointestinal tract. To prepare peas, you only need water, sugar, salt. For each liter of water, about 1 tsp should go. sugar and 1 tbsp. a spoonful of salt.

Dissolve salt and sugar in water, put on fire. Bring to a boil. Pour the peas into the brine and boil it for about 3-5 minutes. Transfer to prepared jars, leaving about 2 cm to the edge. Sterilize the jars for about half an hour. Then leave to cool and, covered with plastic lids, send to the refrigerator. After 12 hours, put the jars back into the water and sterilize for about half an hour. Roll up the banks.

Recipe number 3. Pickled peas. Suitable for those who would like to enjoy the most delicate taste of green peas with the onset of the first days of December. Pre-selected green peas must be thoroughly washed in water. Then lower into boiling water for 3-5 minutes. Then transfer to sterilized jars.

Boil the water for the marinade separately. Then add salt (1 tablespoon), vinegar (3 tablespoons) to it. The figures are based on 1 liter of water. Pour the peas with hot marinade and sterilize the jars in hot water for about 20 minutes. Roll up the banks.

canned peas

Recipe number 4. Salted green peas. Salted green peas are an ideal side dish for meat dishes. Now you can enjoy the taste of your favorite dishes in tandem with the most delicate peas even in winter.

Pea pods should be carefully sorted out, removing tough and damaged ones. Then the pods should be thoroughly washed and dipped in boiling water. Boil for about 10 minutes, let the product cool. Then you need to distribute the peas in jars and pour the prepared brine (300 g of salt per 1 kg of product). Roll up the banks.

Advice. If you like spicy, slightly spicy preservation, you can add a couple of cloves of garlic, cut into several pieces, and a little peppercorns, red and any other, to each jar.

This concludes our review of the best recipes for preserving peas for the winter. Bon appetit!