Green peas contain many nutrients improving the performance of all digestive system... You can harvest 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. This winter snack can be used as an additive 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 essential types of beans. Usually it is often needed for cooking various salads as it adds juiciness and moderate sweetness to it. But we cook salads not only in summer, when fresh peas are always at hand, but also in cold seasons. Therefore, preserving green peas is a great 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 clean water;
• three peas of allspice;
• two bay leaves;
• three teaspoons citric acid.

How to pickle peas at home:

1. Before spinning this winter food prepare whatever you need. Sterilize the desired dishes in the most comfortable way for you (over steam, scalding with boiling water or in the oven). Peel the peas from the pods and rinse with water.
2. By placing an enamel container with clean water on the stove, add all the ingredients from the list above (except for peas and acid), boil for fifteen minutes.
3. We carefully put green peas in jars, add citric acid, fill with marinade and lean against the lid. We put dishes with hot (not boiling water) water on medium fire, having previously laid a towel on the bottom (so that the jars do not burst), move the containers with peas there and sterilize for twenty minutes.
4. Gently taking out the cans, roll them up with lids. We place it upside down, wrap it in a warm blanket and leave it to infuse for twelve hours. We move the cooled containers with winter snacks to a dry place with a low temperature for further storage.

How to pickle green peas with cucumbers

If you are not a food lover green peas alone, then this recipe is for you. Unique scent and juicy taste peas and cucumbers combine extraordinarily well to create an amazing canned duo. And adding a lot of spices and herbs will add a little spicy scent this dish.

Products needed for preservation:

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

For the 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 sheet of horseradish.

Pickled green peas at home:

1. Initially, sterilize containers using the most comfortable method for you. Peel the peas from the pods, cut the tails of the cucumbers, wash them cold water, place 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. After fifteen minutes, drain it and again pour boiling water, lean against the neck of the jar with a lid.
3. Place the pan with the cloth-covered bottom on the stove, pour in warm water... We rearrange the containers with winter snack into a saucepan and sterilize over medium heat for a quarter of an hour.
4. Carefully taking out the cans, carefully tighten the lids and move them under a warm, dense fabric, after placing them upside down. After a day, fold the cooled blanks to store for the winter in a room with a temperature below zero.

Pickled peas at home

This recipe fast food pickled peas are suitable for you if you are constantly in a hurry somewhere and are late, but still want to stock up on them for the winter. The recipe allows you to quickly preserve 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. Taking green peas out of the pods, rinse them under running cold water.
2. Put the peas in a pot of water and put them on the fire, cook them for five minutes over moderate heat. If the peas are not too young, increase the boil 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 present snack in a not humid place with low temperatures for winter storage.

Pickling peas at home

By preserving green peas in pods, you save a huge part of vitamins and minerals, since most of them are found in solid fibers, which normalize work gastrointestinal tract... The pods themselves are very hard and difficult to chew, but after canning and saturation with 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 you will need for this snack:

• 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.

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, adding citric acid. Fold the pea pods vertically, salt and lay allspice together with a cinnamon stick into jars from under the blanks.
2. In an enamel bowl on the stove, boil clean water for a couple of minutes, before that, sugar and pour in acetic acid. Pour the finished composition into the jars to the rest of the ingredients and lean against the lids.
3. Put the pot of water on the stove again, putting something on the bottom to separate it from the glass of the jars (towel, non-dyeing cloth, wooden stand). Place the blanks there and sterilize them for twenty minutes over medium heat.
4. Having taken out the jars, seal them tightly with lids and, putting the bottom up, cover with a blanket for further cooling. After twelve hours, remove this winter snack in a cold room (cellar, balcony) before eating.

Pickled green peas for the winter

The green peas themselves have a sweet taste, but still very simple. Therefore, for gourmets and spice lovers, this recipe is perfect. Adding a variety of spices to pickled peas will give it a wonderful aromatic taste. In addition, spices, when used, will have a beneficial effect on the body as a whole, improving the color and condition of the skin.

Ingredients for this winter harvest:

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

Marinade composition:

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

Pickled green peas recipe:

1. Pre-sterilize necessary utensils by any method convenient for you (over steam, boiling water, in the oven). Peel green peas and rinse with cool water.
2. We carefully fold the peas in a container and pour in Apple vinegar... In the meantime, put the dishes with distilled water on the stove, add all the ingredients from the marinade list and simmer for ten minutes. Pour green peas in jars with a boiling spicy solution and rest the neck with a lid.
3. Bottom deep enameled dishes cover not dye cloth, fill with water and place on the stove. We rearrange the containers with the winter snack there and sterilize for fifteen minutes over moderate heat.
4. Gently taking out, corking with lids and placing containers upside down, wrap them in a thick cloth to cool. After twenty-four hours, we transfer the containers from winter spin in a non-humid 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 snack 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 like, for example, and.

To canning green peas- no need to make huge efforts. In fact, it is quite easy process if you know what and how to do.

Many people love delicious green peas, but the harvesting season is very short, so it is not always possible to eat enough of it. But this does not matter, because there are two ways out: freeze the peas collected in the summer for the winter, or preserve them. It is the second method that will be discussed in our article. Here you will find several recipes on how to preserve green peas with your own hands at home, and you can also find out its benefits and harms, storage conditions, and much more.

How to select?

While it is easy to preserve green peas, the choice of legumes should be taken seriously. It is advisable to preserve fresh peas, which you collected in your garden, as it contains the largest number useful substances. But the store fresh peas by weight cannot boast of such quality. We may not always know how and where certain vegetables were grown. The same goes for peas. It may contain nitrates, which are harmful to the body, which accelerate the growth of legumes and make them mature faster. But if you do not have the opportunity to grow your peas, then carefully look at the store beans. They must be large and flat. green color and must not have any damage or holes... Peas are very popular with worms, so make sure most of the beans are not wormy. In addition, the peas should not be dry and bitter. Also, do not forget to feel the beans: they should be extremely soft, compress when pressed. It is also very important that the peas are not overripe, as they contain a large number of starch. It contributes to the appearance of a cloudy sediment.

After we figured out which peas should be chosen for preservation, we can proceed directly to the canning process itself. Let's take a look at the main ways in which we can preserve green peas at home.

Canning without sterilization

In order to preserve peas without sterilizing the jars, you will need the following list of ingredients:

an arbitrary amount of green peas;

water: one liter;

salt: 3 tbsp l .;

granulated sugar: 3 tbsp. l .;

citric acid: 1 tsp

With this amount of ingredients, approximately 3 half-liter jars come out canned peas.

Before preserving, peas need to be carefully sorted out and make sure that you have not selected the wormy beans for preservation. Then rinse the peas well and peel them off. Now we can start preparing the marinade: pour one liter of water into a small saucepan, bring it to a boil, then add salt and sugar to it, mix well and let it boil for a couple of minutes. After that, pour the peas into ready marinade so that the water covers the peas completely. Boil the legumes in the marinade for at least 15 minutes, after which a little citric acid should be added to the pan.

Now we catch the peas from the water using a slotted spoon and put them immediately in the jars washed with water. Do not try to fill them to the very top, as the remaining marinade should also be poured into the jars. After that, you can safely roll up the green peas with lids and send them to a cool place for long-term storage.

Fast way

If you do not want to wait several days until the green peas are infused and ready for use, then this preservation recipe is perfect for you. To do this, you need the following ingredients:

green pea;

granulated sugar;

lemon acid;

The first step is to sort out the peas and get rid of the damaged or wormy beans. Then they need to be peeled and sent to the pan. Pour twice as much water as peas in there, and cook the legumes over high heat until they boil. After that, the heat should be reduced and the peas should be allowed to boil for another half hour. If the peas burst or crumple during cooking, then they should be removed from the pan using a slotted spoon and disposed of, as it will make the marinade unclear.

Now we can prepare the marinade: To do this, boil one liter of water in a saucepan, add sugar and salt to it in a 1: 2 ratio, and also add a little citric acid.

Throw the peas in a colander to get rid of excess liquid, then put them in pre-sterilized half-liter jars, and pour hot marinade on top. Add one teaspoon of vinegar to each jar and cover them with lids. Construct water bath and heat almost finished peas on it for at least 40 minutes. After that, you can roll up the jars with lids, wrap them in towels and send them to infuse until they cool. You can eat such peas within a day or two after preservation.

Preservation in two days

If you want to be sure that everything was done correctly and the peas will not remain half-baked, then it will suit you this recipe canning. For him, we need the following products:

fresh green peas;

Peas should be sorted out, peeled and rinsed thoroughly. Then we prepare the marinade: boil a liter of water, add one tablespoon to it granulated sugar and half a teaspoon of salt. Let the marinade boil a little, then pour the peas into it so that the water completely covers it. We boil for three to four minutes, after which we transfer the peas to pre-sterilized half-liter jars. Do not add about three centimeters to the top.

Heat the peas in jars with a water bath for about half an hour, then cover and leave to infuse until the next day. The next day, do the same, after which you can finally roll up the green peas with lids. Store in a cool place.

Regular consumption of canned green peas improves performance immune system, which fights viruses and disease-causing microbes that enter our body. Canned green peas can harm your body only if their expiration date has passed.

People who suffer from flatulence or other diseases of the gastrointestinal tract, eating canned peas is also not desirable.

Preservation is one of the most better ways harvesting peas for the winter. It allows you to preserve vitamins and minerals as much as possible, and in the process only salt and sugar are used, no preservatives and GMOs.

Polka dots are one of the most low-calorie foods, in 100 grams of grains there are only 44 kcal, on the other hand, it is a storehouse of vegetable protein, many vitamins and minerals necessary for both children and adults. Sometimes you can find a recipe for canning green pea pods, but mostly housewives harvest grains.

True, not all varieties are suitable for canning, and harvesting takes place when the grains are at the milk stage. Below is a selection of recipes for skillful housewives, who are going to delight households in winter with their own harvested green peas.

Canned green peas for the winter at home - a step by step photo recipe

Canned green peas must be present in the kitchen of every housewife. After all, it can not only be added to various salads but it can also serve independent side dish to meat, fish or poultry.

Despite the seemingly complexity of its conservation, there is nothing scary about it. The main thing is to use young peas, which are still very tender and soft. Much also depends on the variety; brain pea varieties are ideal.

Cooking time: 3 hours 0 minutes

Quantity: 1 serving

Ingredients

• Peas grain: 300-400 g
• Water: 0.5 l
• Sugar: 1 tbsp. l.
• Salt: 2 tbsp l.
• Table vinegar: 2 tbsp. l.

Cooking instructions

How to make pickled green peas for the winter

Green pea can be simply frozen or prepared by preservation. Such peas are well stored all winter, used for soups and salads, and also as a side dish for meat.

Products:

• Green peas - 5 kg.
• Water - 2 liters.
• Condiments - peas, cloves.
• Salt and sugar - 100 g each.
• Vinegar (naturally 9%) - 70 ml.
• Citric acid - on the tip of a knife (used for boiling).

Procurement Algorithm:

1. According to this recipe, it is recommended to soak the peas for several hours, and even better overnight (but changing the water every 3-4 hours). Then the cooking process will be reduced significantly - boiling for 2 minutes is enough for the grains to be ready for canning.
2. If you add a little citric acid or squeeze the juice from half a lemon, the beans will retain their bright green color.
3. Simultaneously prepare the marinade - put a pot of water on the fire, add salt / sugar. Boil, pour vinegar, bring to a boil again.
4. In hot, washed and sterilized jars, spread the peas with a slotted spoon, add 2-3 pcs to each jar. black pepper and 1-2 pcs. carnations. Pour over boiling marinade and roll up immediately.

The storage location for the peas prepared according to this recipe should be darkened and cool enough.

Harvesting green peas for the winter without sterilization

Summer is a busy time for summer residents and housewives, the former strive to reap the harvest as much as possible, without losses, the latter - to process it as much as possible. Peas are harvested when they are not quite ripe, then the grains keep their shape, but at the same time they turn out to be soft, tender.

The simplest recipes do not require sterilization, which is why they are most popular with women. From the specified number of products, 6 half-liter jars of peas should be obtained.

Products:

• Green peas - a three-liter jar.
• Filtered water - 1 liter.
• Salt - 1 tbsp l.
• Sugar - 1 tbsp. l.
• Vinegar (most popular 9%) - 1 tbsp l. (or dessert, for those who like less spicy).

Procurement Algorithm:

1. Wash the jars thoroughly, using dishwashing detergent or ordinary soda. Washed cans should be sterilized over steam or in the oven.
2. Rinse the peas under running water, transfer to a saucepan, add water. Put on fire, after boiling, reduce the heat, cook. For young grains, 20 minutes will be enough, more old peas- 30 minutes.
3. Prepare a marinade from the specified products - dissolve salt and sugar in 1 liter of water.
4. Put peas with a slotted spoon, pour in hot marinade, top with vinegar. Seal immediately metal lids... They are also pre-sterilized in boiling water.
5. According to tradition, the hostesses advise: after seaming, turn the cans over and be sure to wrap them in an old blanket (coat) for the night, the process additional sterilization not prevent.

When a lot of seams are prepared, the family looks forward to winter more confidently!

Preservation of green peas with cucumbers for the winter

The Olivier salad, loved by many, requires both pickled cucumber and canned green peas. Therefore, many housewives are looking for a way to prepare this magnificent duet for the winter. For this method of canning, you need the smallest and most beautiful cucumbers, dill umbrellas and parsley sprigs, then a jar is not only a gastronomic masterpiece, but a true work of art.

Products:

• Cucumbers.
• Polka dots.

Marinade:

• 350 gr. water.
• 1 tbsp. l. salt.
• 2 tbsp. l. Sahara.
• 1 tbsp. l. vinegar (9%).

And:

• Dill - umbrellas.
• Parsley - young twigs.
• Cloves, black hot pepper.

Procurement Algorithm:

1. Pre-soak cucumbers in water, stand for 3-4 hours. Wash with a brush, cut off the ponytails. Rinse the peas. Boil for 15 minutes.
2. Wash glass containers with soda solution, rinse. Sterilize.
3. Put dill, parsley, cloves, pepper in each on the bottom. Lay the cucumbers loosely. Sprinkle with green boiled peas.
4. Pour boiling water over, let stand for 5 minutes. Drain the water. You can pour boiling water again for 5 minutes, but if the cucumbers are small, then it is enough to pour boiling water once, and the second with marinade.
5. For pouring, add sugar and salt to the water. Boil. Pour in the vinegar and quickly pour over the vegetables. Cork and wrap up until morning.

Cucumbers remain firm, crispy, and peas have a delicate, piquant taste.

Freezing green peas for the winter is the easiest way to harvest

Most perfect way prepare vegetables for the winter - freeze. It is good in all respects: it does not require a lot of time and labor, it is technologically simple, it preserves almost all vitamins and microelements. There are several ways to freeze peas.

Method one. Select the best pods, peel, sort out the peas, discard sick, wormy, immature or old, yellowed. Rinse with a colander under running water. Send in boiling water to which ¼ tsp is added. citric acid. Blanch for 2 minutes. Cool, dry, send to freezer... Sprinkle in a thin layer, after freezing, pour into a bag or container.

Method two. Suitable for young pea pods. They need to be rinsed, husked. In this case, the peas themselves do not need to be washed. Boiling is also not required. Simply arrange the grains into bags or containers and send them to the freezer. Great way harvesting young, juicy, green grains.

Method three. You can freeze peas in pods, however, they must be very young, with peas of milk ripeness. Ideally - sugar varieties, a feature of which is the absence of a film on the inside of the pod leaves. Select the best pods for freezing. Rinse, trim the ponytails with scissors. If very long, then cut in half. Put in boiling water for blanching. After 2 minutes, transfer to cold water... Then - on a linen or cotton towel for drying. Divide into bags / containers, freeze.

We all love and often use green. Many of everyone's favorite salads cannot do without it. In our article we will tell you what benefits it brings, as well as how you can close it in several ways at home. Having cooked yourself, you can winter time feast on delicious peas.

Benefit

Greens are famous for their low calorie content: 100 g contains only 55 kcal.

They have little energy value in comparison with mature brethren, therefore, they are part of the dietary menu.

Important! By purchasing canned peas in the store, pay attention to the container - there should be no swelling on it. Damage is indicative of air ingress, and these beans can be dangerous and pose a threat of poisoning.

Canned green peas contain great amount vitamins and essential minerals.
It contains the most important nutrient - protein vegetable origin, the assimilation of which occurs very quickly.

Beans are beneficial in that they help reduce the likelihood of heart attack, hypertension, and other heart disease. Green beans are an ideal ingredient in a healthy diet.
Pea mash- excellent diuretic, it is often eaten when edema or kidney stones occur.

Before canning green peas at home, you should figure out which varieties are best for this. Nowadays, for conservation, such varieties as the highest, first and table varieties are most often chosen.
Brain varieties that have been specially bred for this purpose are ideal for canning. Their beans are soft and sweet in taste, and the liquid remains clear when canned.

Such varieties are also suitable for conservation.:

• "Alpha";
• "Vegetable Miracle";
• "Dinga";
• "Jof";
• "Faith".

Green Pea Harvesting Recipes

You can harvest peas different ways: without and with sterilization. Let's take a closer look at how you can preserve green peas at home without much difficulty.

Without sterilization

If you have - great, because you can canned beans that you grew with your own hands. However, don't be upset if you are a city dweller. You can buy peas suitable for canning on the market.

Did you know? The record for eating peas for a while was recorded in 1984. Its owner is Janet Harris, who managed to eat in 1 hour 7175 peas strung on a stick one piece at a time.

July is most suitable for canning. We suggest that you familiarize yourself with a simple and affordable recipe that does not require sterilization. For this you will need:

• green peas (for 3 half-liter cans);
• purified water - 1 l;
• salt - 3 tbsp. l;
• sugar - 3 tbsp. l;
• acid.

The first step is to prepare the peas themselves - get them out of the pods and rinse them thoroughly. Canning includes the following stages:

With sterilization

Now let's get acquainted with the recipe for canned green peas with sterilization.

Important! Poorly sealed cans must be opened immediately - they cannot be stored. Press on the center of the lid - if it flexes, you need to open and consume the peas before they go bad.

• peas peeled from pods - 600 g;
• 1 one and a half liter can or 3 half liter;
• acid (citric or acetic);
• salt - 1 tbsp. l;
• sugar - 2 tbsp. l;
• purified water - 1 liter.

Canning consists of the following steps:

Proper storage

The ideal option for storing preserves is the basement or, but if, for example, you live in an apartment, you can put the jars in the refrigerator.
The shelf life of such peas is a maximum of 12 months, but in fact it ends much earlier.

Hello my friends. Do you often cook Olivier? One of the main ingredients is peas. It tastes best for my mother, because she cans it herself. And today I will tell you how to pickle peas at home.

It turns out that peas were known to the ancient Romans and Greeks. It was actively used in cooking various dishes... Moreover, this legume culture was consumed not only by representatives of the lower classes, but also by the nobility.

This product was highly appreciated in France. It was even served for dinner to the king with toasted lard.

It was popular among the Germans as well (this trend can still be traced today). This product has long been present in their diet. So, in the XIX century in Germany was made pea sausage... This "exotic" dish was present in daily diet German soldiers. I wonder if he is still in their diet now?

And this homeland legume the southern regions of Russia are considered. You can still find wild peas here. Our ancestors were very fond of the chowder with ham and peas. This dish was prepared for the holidays and for dear guests... On fast days, peas were used to bake pies, make noodles and even cheese.

How to pickle green peas

Of course, taste qualities canned peas are directly dependent on the bean variety. I advise you to pickle cereal or smooth-grain peas. The first is distinguished by a slightly elongated pea shape. It tastes sweet. And the smooth-grain pea is spherical. It is this variety that is most often used for salad.

Also, choose soft, young beans for canning. If you take it overripe, it will taste too starchy. In addition, it will give the workpiece an ugly cloudy sediment.

As promised, I will share with you the recipes for pickled peas. I have a few of them in store. In each step by step I painted the preparation procedure.

The easiest recipe

Such a workpiece can be made without sterilization, but then you need to store it in a cold place. The first step is to prepare the peas. We take it in any quantity. We wash the "grains" and send them into freshly boiled water (it needs to be slightly salted). Cook for about 20 minutes. Then we put the peas in a colander.

Next, we move on to preparing the marinade. For pouring into 1 liter of water, take 25 g of salt + 15 g of sugar. You will also need 200 g of 6% vinegar. Combine the components and bring the brine to a boil. While it is cooking, we put the peas in clean jars, and then fill with marinade and preserve.

Once the brine has cooled, store the jars in the refrigerator. If you sterilize the cans, you can store the blanks in a warmer place. By the way, if you have a microwave, you can sterilize jars very quickly 🙂

Pickle peas in pods

A lot of vitamins and other useful substances are stored in this blank. V fresh pea pods are tough - they just can't be chewed. But in the process of canning, they soften, becoming very tender and tasty.

For this blank you will need:

• 5 glasses of water;
• 500 g green peas in pods;
• 5 g citric acid;
• 2 tbsp Sahara;
• 3 peas of allspice;
• 3 tbsp salt;
• cinnamon stick;
• 400 ml of 3% acetic acid.

We wash the pods thoroughly. Then we put them in a deep bowl and fill them with cold clean water for 2 hours. After that, bring 3 cups of water to a boil and add citric acid here. Blanch the pods in this solution for 2-3 minutes.

Pour the remaining water into a saucepan, bring it to a boil. Then add sugar here and acetic acid... We boil the solution for a couple of minutes. And we fill it in banks. Cover the jars with lids and sterilize over medium heat for 20-25 minutes.

After that, we preserve, turn over the cans and wrap them with a blanket. When the workpiece has cooled down, we move it to a room with a low temperature - cellar, basement, etc.

Recipe for the winter

First, remove the pods from the green peas and rinse. Cleaning is perhaps the most time consuming process. But, if you attract assistants to work, the work will be done much faster. But useful product may become much smaller 🙂

We cook the brine - bring a liter of water to a boil and add 1 tablespoon here. salt. Mix thoroughly (the salt should completely dissolve) and send the peas here. Blanch it in brine for about 2-3 minutes. Then we put it in sterile half-liter jars and fill it with the brine in which it was boiled.

After that, we sterilize the jars for 30-40 minutes and add 70% acetic to each of them. Required amount vinegar is determined at the rate of 1 tsp. for 1 liter of workpiece. After that, we preserve and turn over the cans. And when the workpiece has cooled, we take it out into the cold.

In order not to cloud the brine, the main thing is to sterilize for at least 30 minutes. Yes, and vinegar should be added no more than the norm. Otherwise, it will neutralize the smell of peas and make the "bubbles" harsh. However, even if all this is observed, a little turbidity can still collect at the bottom. But it normal.

Pickle peas without sterilization

The blank prepared according to this recipe turns out to be almost the same as in the store. She has delicate taste, muted greenish color of "bubbly" and transparent marinade.

You will need:

• 600 g peas;
• 1 liter of water;
• 50 g of sugar and salt;
• 1 tsp citric acid.

This volume of products is enough for 3 half-liter jars. First of all, prepare the peas - they need to be husked and rinsed well. Then we take up the marinade. Boil water and pour boiling water clean banks, and then pour it into a saucepan. We add salt and sugar here. Bring the marinade to a boil over high heat. Then we fall asleep peas here.

You cannot stir it, just shake the saucepan slightly. Just do it very carefully, otherwise you will collect the peas all over the kitchen. However, if you have a cat at home, he will help you with this 🙂

Please note that the peas must be completely covered with marinade. Cover the pan with a lid and leave until boiling. Then we reduce the heat to medium and continue to cook until tender (about 15 minutes more). Shake the cookware periodically during cooking. Just do not forget about safety measures, because there is boiling water in the pan. Remove the burst grains. Also, if you are using overripe peas, the cooking time will increase to 25 minutes.

Next, taste the peas for readiness. It should be soft on the inside, like a store. At the end of cooking, add a level teaspoon of citric acid. Do not stir, but shake the saucepan again. Then turn off the fire.

Then discard the grains in a colander. Do not pour out the brine. Take half-liter jars, fill them with peas. And then fill with marinade and preserve. Here is this video recipe to help you.

When shelling the pods, carefully select the "kernels". For preservation, use only smooth and beautiful peas of a pale green color. Throw away all damaged and spoiled "rolls".

If you have harvested a rich harvest of peas, and there is no time to preserve, it does not matter. Just don't leave it for long room temperature... Clean the pods from the pods, blanch them, and when they cool down, freeze them.

And yet, there is the easiest way to make sure the peas are ready when boiling them. Spoon out a couple of "bubbly". If they wrinkle immediately, then the product is ready - it's time to put it in the jars.