What to do with green peas for the winter. Recipe for green peas for the winter as a store

"Buy green peas" - such an entry is probably found in the list necessary products every housewife on the eve of any holiday or home celebration, unthinkable without the preparation of the traditional and so beloved by the household salad "Olivier". Fortunately, in our time to buy it is not at all a problem. True, the choice is so great that in front of the shelves with an abundance of canned green peas, we sometimes stop in bewilderment. How to choose delicious useful peas so that it is certainly soft, from brain varieties and does not spoil the taste of your favorite salad? This is where another question arises: “Wouldn’t it be more profitable to preserve peas at home?” Moreover, it is not only simple, but also very convenient: prepared green peas can be added to salads, used as a side dish for fish, meat, eaten with potatoes, pasta, or, for example, cook soup with it. It will also help keep costs down a bit and, most importantly, make your favorite Olivier salad even more homey. Perhaps, for the sake of this, it is worth taking up canning green peas and providing yourself with valuable supplies of this product for the whole winter.

Not every type of pea is suitable for conservation. When buying or growing peas for canning, you must be sure that you have chosen suitable grade. For preservation, only fresh green pea pods with young tender grains (the so-called brain ripeness) are used. But mature and overripe pods are absolutely unsuitable for canning due to the presence of a large amount of starch in the grains, which gives cloudy sediment in the finished product. And the taste and texture of overripe peas are completely different ...

After sorting, the pods suitable for preservation are peeled, removing damaged or spotted grains, and proceed to preservation. canned peas classic version looks like this: peeled peas from pods are washed in cold water, put in an enamel pan and poured cold water. Bring to a boil over medium heat and, depending on the degree of maturity of the grains, boil from 5 to 20 minutes. Hot peas are laid out in sterile jars, poured with cooked boiling filling, covered with a lid, sterilized and corked. Filling can be different, as well as each recipe can differ from the other with its little cooking tricks. You just have to choose what is more acceptable to you, our dear hostesses.

Green peas natural

Ingredients:
green peas of milk ripeness.
For filling (per 1 liter of water):
30-40 g of salt,
15 g sugar
100 ml 9% vinegar.

Cooking:
Remove the peas from their pods, wash them and boil them for 30 minutes. Then discard in a colander. When the water drains, transfer the peas to jars and pour hot fill. Close jars with ready-made peas with plastic lids and store in the refrigerator.

Pickled green peas (method number 1)

Marinade Ingredients:
1 liter of water
1 st. l. salt,
100 ml table vinegar.

Cooking:
Dip the prepared peas for 3 minutes in boiling water, then cool it, let the water drain and place in sterilized jars. Pour boiling marinade over and sterilize: 0.5 liter jar - 30 minutes, 1 liter jar - 60 minutes. Roll up.

Pickled green peas (method number 2)

Marinade Ingredients:
1 liter of water
20 g salt
1 incomplete tbsp 70% vinegar.

Cooking:
Blanch the peeled green peas in boiling salted water, then, together with the broth, pour into steamed hot jars and immerse for sterilization for 30-40 minutes in boiling water. Add before rolling vinegar essence. Turn jars upside down until completely cool. It is advisable not to store the finished product for a long time.

Canned green peas

Brine Ingredients:
1 liter of water
1 dessert.l. with a hill of salt
1 tsp heaping sugar,
1 dessert.l. 6% vinegar - in each jar.

Cooking:
Rinse milky peas in cold water, put them in a saucepan, pour cold water so that it only slightly covers the peas, and put on medium fire. Boil the peas for 15-20 minutes, the water will almost boil away by then. Then put the hot peas in the prepared sterilized jars, not filling up to the edges of 1 cm, add vinegar to each jar and pour hot brine. Cover the jars with pieces of thick plastic wrap, secure it with rubber bands and wrap the jars, and when they have cooled, put them in the refrigerator. Whether the jars are closed correctly, you can determine by the film: it must be pulled inward.

Canned green peas without vinegar

Filling Ingredients:
1 liter of water
1 tsp salt,
1 tbsp Sahara.

Cooking:
Dip the green peas into the boiling brine and cook for 3 minutes. Then place it in sterilized 0.5 l jars, leaving 2 cm to the edge of the jar. Sterilize the jars for 30 minutes. Then cool them and put them in the refrigerator, covered nylon lids. The next day, put the jars of peas in warm water, bring to a boil, sterilize in boiling water for 20 minutes and roll up.

Green peas "Wonderful"

Ingredients:
500 g green peas.
For filling (per 1 liter of water):
50 g salt
50 g sugar
2 tbsp 9% vinegar.

Cooking:
Blanch the washed and shelled peas for 5-10 minutes in boiling water. Then drain the water and place the peas in half-liter jars. Pour boiling marinade made from salt, sugar and vinegar. Sterilize jars of peas for 30-40 minutes and roll up.

Green peas with citric acid

Ingredients:
1 kg green peas
1.5 liters of water,
3 tbsp salt,
3 tbsp Sahara,
½ tsp citric acid in a 0.5 liter jar.

Cooking:
Rinse the peeled peas. Boil 1 liter of water, add 2 tbsp. salt and 2 tbsp. sugar and pour the peas into the boiling brine so that it is completely covered with water. Boil the peas for 15-20 minutes until soft. Then drain the brine, arrange the peas in jars and fill it with a new hot brine made from 500 ml of water, 1 tbsp. salt and 1 tbsp. Sahara. Before you roll up the jars, add to each of them citric acid. Roll up, wrap up. It is not necessary to sterilize peas prepared in this way, it is better to store it in the refrigerator and preferably not for long.

Salted green peas

Ingredients:
2 kg green peas
600 g of salt.

Cooking:
Boil prepared peas in lightly salted water for no longer than 10 minutes and drain in a colander. Then mix green peas with salt, put in jars, pour boiling water over and close with plastic lids. Store the finished product in the refrigerator.

Green peas with allspice

Ingredients:
1 kg green pot
5 peas of allspice.
For filling (per 1 liter of water):
1.5 tbsp salt,
1 tbsp Sahara,
1 tsp 70% vinegar.

Cooking:
Pour the peeled peas into boiling water and boil them until they shrivel (to check, scoop peas without water into a spoon). Throw in a colander, let the water drain and, putting it in jars, pour over the marinade prepared in the following way: boil water by adding salt, sugar, allspice and vinegar essence. Sterilize jars for 30 minutes and seal.

Green peas for Olivier

Ingredients:
green pea,
for 1 liter of water - 1.5 tsp. salt,
for 1 liter of product - 3 g of citric acid.

Cooking:
Shell the peas immediately cold water and leave for a while. Prepare the brine: add salt to the water and bring to a boil. Then strain the peas and pour them into boiling water. Boil for 10-15 minutes, then pour the peas along with the brine into sterilized jars and add citric acid. Cover jars with lids and sterilize for 30 minutes. Then seal and wrap. When the product has cooled down, transfer it to a cold place.

Pickled green peas

Ingredients:
young pods of green peas,
2 peas of black pepper and cloves - in each jar,
citric acid - on the tip of a knife.
For the marinade (for 1 liter of water):
40 g sugar
3 tbsp 9% vinegar.

Cooking:
Soak the pods in cold water for 2 hours, then blanch them in boiling water for 1-2 minutes, adding a little citric acid to the water. Place the finished pods in jars, adding black peppercorns and cloves. Pour the marinade made from water, sugar and vinegar. Sterilize jars for 15-30 minutes (depending on volume) and roll up.

If you have big amount green peas, then some part of it can be dried or frozen and, if necessary, tasty and useful product will always be at hand.

Drying green peas
Blanch the shelled grains of green peas in water for no more than 2-3 minutes, cool, pour onto a baking sheet and dry in open oven at a temperature of 40-50°C at the beginning of drying and 55-60°C at the end. Dry in 2-3 doses at intervals of 1-2 hours.
Ready peas should be dark green in color, with a pleasant sweet taste and evenly wrinkled surface. Drying green peas can be done in an electric dryer by setting desired temperature and a timer - this will save you from having to constantly monitor the process.

Freezing green peas
Peeled peas blanch for 1.5 minutes in boiling water, cool in cold, preferably ice water (to do this, add ice cubes to the water), dry, pour into plastic bags or cardboard boxes and freeze. Before use, dip the green peas in boiling water and cook for 6-8 minutes.

Use homemade green peas to prepare your favorite salads, first courses and as a side dish and enjoy the wonderful delicious meals made by hand.

Good luck preparing!

Larisa Shuftaykina

Canned peas are rich in iron, potassium and magnesium. The product protects against heart attacks, removes the effects of stress, prevents insomnia and kidney disease. In addition, in 100 g legume only 53 kcal. Pickled peas can be consumed by people trying to lose weight. excess weight. It is added to vegetable salads to make them more satisfying. But only benefits the body home preservation, because there are a lot of harmful ingredients in the store.

Pickled only green peas. There is too much starch in the old one, due to which the brine becomes cloudy, sediment appears at the bottom of the jar, and palatability pieces are deteriorating. Pods plucked from the bush are stored no longer than a day. And the product, peeled from the outer shell, loses beneficial features after 5-6 hours.

When to harvest peas for conservation? 8 days after the start of flowering. A young legume has a delicate structure and rich green tint. If you are a little late, the workpiece will become more rigid.

The main problem encountered in the preservation of non-acidic vegetables is botulism bacteria. Microorganisms survive boiling because high temperatures they are not afraid. Basically the same as brine. Only acids can destroy a dangerous infection, so they must be used to preserve peas. Suitable lemon and vinegar.

It is also necessary to monitor the cleanliness of the cans and the roof. Containers are not only washed with soda, but also dipped in boiling water. Then disinfected by steam or in the oven. Peas are washed several times under running water and then boiled. Hands are washed with laundry soap before rolling.

Bean blanks, peeled from pods, are sorted out. Rotten and damaged products, as well as specimens with worms, are thrown away. They can create an ideal breeding ground for botulism and can also cause swollen lids.

Option for salads

The vinegar marinade will retain its characteristic aroma and saturated color green peas. Such preservation looks good in salads. The composition of the solution for conservation includes:

• peeled bean product - 1.5 kg;
• coarse-grained table salt - 1 tsp;
• table vinegar - 55–60 ml;
• sugar - 15 g.

The marinade will need 1.2-1.3 liters of water. Approximately the same amount liquid base needed for cooking the peas themselves. Place 2 pots on the stove. When the water begins to boil, the bean grains are poured into the first container. In the second, a mixture of salt and sugar is added.

Peas and marinade are regularly stirred with plastic spoons or slotted spoons. The blanks should boil for 15-20 minutes. Then the pan with bean grains is removed. The product is thrown into a colander and dipped in ice water. If you skip this step, the workpiece will release starch. The substance settles at the bottom of the jars.

While the peas are soaking in the cold liquid, vinegar is poured into the second pan. The marinade is left on the stove, but the fire is reduced to a minimum.

Blanched peas are slightly dried, and then divided into portions and put in jars. Green grains are mixed with hot brine and covered iron lids so that the vinegar does not evaporate. The next step is sterilization.

You can use the water in which the peas were boiled, or prepare a solution of sugar and salt. Cover the bottom of the pan with a napkin so that the glass does not burst during heating. The blanks are placed in warm brine. Banks should be completely immersed in the liquid, only the neck and lid remain at the top. Sterilization lasts from 30 to 40 minutes, depending on the size of the container. Banks with a volume of 0.5 liters are enough for half an hour.

Spicy Recipe

People who don't add canned peas in salads, and use it as a side dish for cereals or meat, you will like it spicy marinade with cloves and black pepper. Bean grains get spicy taste And rich aroma spices.

For 2 kg of green product you will need:

• water - 1.5–1.6 l;
• citric acid - 25 g;
• carnation - 6 stars;
• sugar - 2 tsp;
• allspice - 7 peas;
• fine-grained salt - 50 g;
• table vinegar - 60 ml.

Peas, peeled from the outer shell, are soaked for 4 hours in cool water so that damaged grains and worms float to the surface. The workpiece is thrown back into a colander and waited until it dries a little. At this time, prepare the marinade and the basis for cooking the bean product.

Green peas are simmered for 2 minutes in water with citric acid. The liquid brought to a boil is filled food additive. And then poured into a container legume. The blanched ingredient is removed with a slotted spoon and the solution is allowed to drain, and then the ingredient is placed in sterilized jars.

Processed peas are poured with clove marinade. In addition to spices, a mixture of sugar, black pepper and salt is also added to boiling water. The components are simmered for 15 to 20 minutes over moderate heat. Pour half a glass of vinegar and remove after 3 minutes. spicy pickle immediately poured into jars until it has cooled.

bean product sterilized before sealing. IN large saucepan filled saline solution. You can add some sugar to the brine. Spices are taken in equal proportions. Ready peas clog metal lids. But the workpiece is not taken to the basement immediately, but after 2-3 days. On the first day, the jars are wrapped in a blanket or blanket so that they cool down gradually.

Pea stew is prepared in the same way. Only instead of brine use natural tomato juice. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich smell, add Bay leaf but it shouldn't get into the banks. Bean product mixed with tomato cocktail, sterilized and sealed.

No additional processing

This option is suitable for people who do not want to spend several hours on the preservation of legumes. But the method has a significant disadvantage. If the workpiece is not cooked, the likelihood that botulism bacteria will settle in the marinade increases. To prevent this from happening, vinegar is added not to water, but directly to the jars themselves with ready-made peas. The product will have a sour taste, so this preparation is advised to be added only to salads.

The marinade contains:

• salt - 15 g;
• water - 1 l;
• sugar - 10 g.

Additional for each floor liter jar take 20-25 ml of vinegar.

Young and juicy peas are washed and poured with cold water. After boiling, simmer on the stove for 25-35 minutes, reducing the power to a minimum. Cooking in enamel saucepan, stirring occasionally. But be careful not to crush the grains. Remove when the liquid has evaporated.

While the peas are cooking, prepare the brine. Pour sugar and salt into boiling water. You can put a few peas of allspice for the smell. Simmer the marinade for 10 minutes, stirring with a wooden spatula to dissolve the dry ingredients.

Boiled peas are poured into jars with a slotted spoon or a plastic spoon. Pour boiling brine and pour 1 tbsp into each container. l. vinegar. They clog and after cooling they hide in the basement.

Important: If sediment appears at the bottom of the jars or the marinade becomes cloudy, it means that botulism bacteria have got into the peas. Such preservation, as well as specimens with swollen lids, should not be eaten. Better to throw it away and not risk your health.

Young legumes are preserved in several ways. With bay leaf and tomato juice. With cloves and allspice. With vinegar and sugar. The main thing is to add acids to each marinade that neutralize the botulism bacteria. And carefully sterilize the jars, because dirty dishes- a source of microbes and the cause of swollen lids.

Video: canned green peas for the winter

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 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 indispensable types of beans. Usually it is often needed for cooking various salads, as it adds juiciness and moderate sweetness to it. But we prepare salads not only in summer, when fresh peas 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 whatever you need. Sterilize the right utensils in the most comfortable way for you (over steam, scalded with boiling water or in the oven). Peel the peas from their 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 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 food lover green peas alone, then this recipe is for you. Unique flavor and juicy taste peas and cucumbers go together incredibly well and make an amazing canned duet. And the addition of a large amount of spices and herbs will give slightly spicy aroma 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. Swapping containers with winter snack into 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 recipe fast food pickled peas suits you if you are constantly in a hurry somewhere 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 healthy minerals and unique refreshing 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 real 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 vitamins and minerals, since most of them are in solid fibers, which normalize work. 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 in an enamel bowl on the stove for a couple of minutes. clean water, before that, having sugared and poured 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 before that on the bottom, something 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 taste. fragrant 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 necessary utensils by any method convenient 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 Apple 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 do not cover the bottom of deep enameled dishes dye cloth, fill with water and place 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 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 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, as, for example, and .

Gardeners who grow peas in their homes are invariably faced with the problem of processing the harvested crop. How to preserve and pickle peas for the winter at home, they will tell you detailed recipes and photos for them.

Popular ways to preserve peas

- the first vegetable to be preserved in industrial scale. The production of canned food from this vegetable was established back in pre-revolutionary Russia, and since the second half of the 20th century, the USSR and the USA have been the largest producers this product. And now you can buy canned peas in the supermarket, but if it is grown on your own in your garden or summer cottage, then why not try to preserve it yourself. A few proven recipes will help you do it right.

1. Without sterilization. For 1 half-liter jar of canned food you will need:

• green pea
• water - ½ l
• salt - ½ tbsp. l.
• sugar - 1 tsp. l.
• vinegar - 1 table. l.

For conservation, you will need fresh, ripe pea pods

Pour the washed peas with water, so that it only covers it, and cook for 30 minutes. Arrange in jars, pour brine and vinegar, cork. Store cooled jars in the refrigerator. Use finished product, How independent dish, seasoned with sauce or oil, or as an ingredient in the first and second courses.

Attention! For conservation, you should choose only fresh young pods with delicate sugary grains of smooth grain or brain varieties - this will not only provide great taste product but attractive appearance, fill transparency. If the filling in a jar of peas is cloudy, then an overripe vegetable containing a large number of starch.

2. With citric acid. To get 1 half-liter can of canned food you will need:

• peas - 350 g
• citric acid - 3 g
• salt and sugar - 1 tbsp. l.
• water - 1l

Blanch the peeled and washed peas for 3 minutes in a brine prepared from water, salt and sugar. Transfer the peas to prepared jars, and add citric acid to the brine remaining after blanching, boil and pour jars with peas without adding 1 cm to the top. Cover with steamed lids and sterilize in a pot of warm water. Sterilization time at t° 105° C - 3.5 hours. After that, roll up the jars and turn them over, cool slowly, after wrapping them in a towel or blanket.

Before preservation, peas are boiled or blanched.

Attention! In order to achieve the required temperature of 105 ° C during sterilization, add salt to a pot of water where peas are sterilized - 350 g per 1 liter of water.

3. Classic. To prepare 1 half-liter jar of traditional canned green peas, you will need:

• 330 g shelled peas
• 1/2 l water
• 1/2 tsp. l. salt
• 1/2 table. l. Sahara

Pour the washed peas with water and bring to a boil, cook until soft - 5-15 minutes. Throw the boiled peas in a colander, and then transfer to a jar prepared in advance and pour boiling brine, roll up the lids. Turn the jar upside down with a lid and wrap it in a blanket, leave to cool.

Peas, including canned, are sources of vegetable protein, dietary fiber, vitamins, including rare ones - H and K, valuable micro- and macronutrients. In addition, it is known as a lipotropic product that promotes weight loss, lowers cholesterol, and prevents the deposition of fat on the liver. Its use is especially recommended for those who fast, as well as healthy, dietary, vegetarian and medical nutrition. Pouring from canned peas is a reliable remedy to relieve unpleasant hangover symptoms.

Polka dots - great product for diet food

canned peas for salad

The original version of the preparation of canned green peas is a salad mixture of cucumbers and peas. To prepare a 1 liter jar you will need:

• cucumbers - ½ kg
• peas - 200 g
• - 2 tooth.
• water - ½ l.
• salt -1/3 tbsp. l.
• sugar and vinegar - 1 tbsp. l.
• horseradish root
• hot pepper
• dill greens

Cut off the tips of freshly picked and washed cucumbers on both sides, soak them for 5 hours in water. Boil washed peas for 15 minutes. Put greens on the bottom of sterilized jars and spicy vegetables, except garlic, then a layer of cucumbers, peas, again cucumbers, again peas, pour boiling water over everything, cover and let stand for 10 minutes. Drain the liquid, bringing it to a boil again, pour it back into the jars for 10 minutes. Once again, drain the liquid from the cans, add sugar, salt to it, boil. Introduce vinegar, boil for another 2 minutes and pour the jars of peas and cucumbers with the resulting marinade, after adding garlic to them. Turn the sealed jars over and wrap them in towels, cool slowly.

Attention! Such a preparation will become indispensable in the preparation of Olivier, vinaigrette, other salads and snacks.

Canned peas with cucumbers - a good preparation for salad

Canned vegetable mixes with peas

Canned vegetable mix with peas diversifies the assortment of snacks in winter menu, will serve as the basis for the preparation of soups, stews. For canned vegetables you will need:

• 1 kg each, cauliflower, kohlrabi and savoy cabbage
• 1 kg each, eggplant, tomato and sweet pepper
• ½ kg green peas
• ½ kg carrots
• sugar

Prepare juice from tomatoes, broccoli and cauliflower disassemble into inflorescences, wash peas, asparagus beans, cutting off the ends, cut into pieces, the remaining vegetables, peeled, cut into strips.

Add salt and sugar to the tomato juice, boil, and add the prepared vegetables in turn. boil vegetable mix 30 minutes at a slow boil, pack in sterilized jars, cork and turn the lid down, cool slowly.

Vegetable mix with peas

Another vegetable recipe canned mix With green peas will serve as the basis winter salad or snacks. For 1 can of canned vegetables with a volume of 3 liters you will need:

• 600 g cucumbers
• 300 g green peas
• 250 g cauliflower
• 150 g onion
• 100 g carrots
• spices - black peas, cloves
• spicy greens - dill, horseradish root, currant leaves
• filling - 2 tbsp. l. salt and sugar, 50 g vinegar, 1.5 l water

Attention! Ratio vegetable composition if desired, you can change, increasing or decreasing the amount of one or another vegetable.

Put spicy greens in sterilized jars, place prepared vegetables on top, pour hot water over them, let stand for a few minutes and drain. Pour again, but already with hot brine, add vinegar and spices, cork with lids, Leave to cool slowly, turning the top upside down and wrapping it in a towel.

Self-preservation of green peas is a great opportunity to provide yourself with high-quality and delicious product diversify your menu.

How to preserve peas - video

Canned peas - photo

Buying green peas in the store is not a problem. In the sense that the shelves are lined with jars of peas from different manufacturers. The problem is different - how to determine that the product that you purchase really corresponds to the declared quality. Well, if the jars are glass, you can somehow evaluate the transparency, see if there is a cloudy sediment, if the peas are yellowish.

Not good nice peas capable of spoiling holiday salad, so such doubts - they are well founded.

In order not to suffer in the store, it is better to roll the peas with your own hands, especially since it is not difficult: we peel the peas from the pods, sort them out, wash them; boil the peas in an enamel pan for 5 to 10 minutes, depending on their ripeness. By this time, pre-sterilized jars have already been dried, we place the peas in them and fill them with a special filling (or marinade) in a boiling state. That's all - it remains to sterilize and roll up.

Of course, this is classic recipe, starting from it, one can invent various options and features. As a rule, this applies to filling, but not only.

Making your own canned peas is very tempting. It is also cheaper, and you will know exactly how you feed your family. After all, peas go not only to the notorious Olivier. You can easily submit classic breakfast- sausages with green peas, or use peas as a side dish for the second course - meat or fish, or cook soup, or include in various salads.

In short, we are preparing peas for the winter. Especially since now is the time. There are many on the market young peas in pods. It is necessary to choose peas of brain varieties, young. Aged peas are not suitable for: it does not have the same taste, and a cloudy sediment will appear in the jars.

So, we chose peas, brought them home and started peeling them. Along the way, the jars are washed and sterilized, put to dry.

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As we know, freezing food allows you to preserve it as much as possible. useful material. Peas can also be frozen.

Freezing green peas

We cool blanched peas (1.5 minutes) by immersing them in cold water, even ice water, with ice cubes - this is better. We lay it out to dry, then distribute it in cardboard boxes or plastic bags. We freeze.

In order to use it in winter, it is necessary to lower it into boiling water in a frozen state and cook for 6-8 minutes.

Preservation: Green peas for Olivier

Ingredients

Pod peas

Water, 1 l

Salt, 1.5 tsp

Citric acid, 3 g

1. While the peeled peas are soaking in cold water, prepare the brine - boil the salt in water.

2. We extract the peas, decante the water and pour it into the boiling brine for 10-15 minutes.

3. Having packaged it in jars along with brine, in each jar we put the part of citric acid due to it. To determine the parts, we are guided by the recipe and keep the indicated ratio.

4. Sterilization will last ½ hour. We roll up the jars and wrap them until they cool completely. We keep it cold.

Green peas natural for the winter

Ingredients

Peas, milk ripeness

Water, 1 l

Sugar, 15 g

Salt, 30-40 g

Vinegar 9%, 100 ml

We cook peas for ½ hour and recline for decanting in a colander. Transfer to jars and fill with brine, the ratio of which is specified in the recipe. The brine must be hot when pouring into jars. Such peas are stored unrolled, they are covered with nylon caps and stored in the cold.

Pickled green peas (1st method)

Ingredients

polka dots

Vola, 1 l

Salt, 1 tbsp

Table vinegar, 100 ml

Blanch the peas for 3 minutes, cool and let the water drain. We cook the marinade, pour boiling into jars with cooked peas. We sterilize (liter - 1 hour, half-liter - ½ hour). Roll up.

Pickled green peas (2nd method)

Ingredients

polka dots

Water, 1 l

Salt, 20 g

Vinegar 70%, 1 tbsp - incomplete

Blanch the peas by adding salt to the water (the ratio is given in the recipe). Together with water we distribute in jars. We sterilize for 30-40 minutes. Pour vinegar into each jar and roll up. We turn over. Use these peas first, they don't keep very long.

In continuation of the marinade theme - pickled pods. Everyone probably remembers how in childhood he was fond of such pods, they are so tender and sweet. Here good way remember childhood.

Pickled green peas

Ingredients

Pea pods, clean and young

Peppers, 2 peas per jar

Cloves, 1 bud per jar

Citric acid, in each jar - on the tip of a knife

We prepare the marinade in the ratio

Water, 1 l

Sugar, 40 g

Vinegar 9%, 3 tbsp

1. Soak the pods for 2 hours in cold water, then blanch (1-2 minutes) with the addition of citric acid. We extract the pods and distribute them among the banks. In each jar we put everything that is indicated in the recipe in this regard. We cook the marinade, referring to the recipe, and pour the pods. Sterilize (15-30 minutes) and roll up.

Canned green peas

Ingredients

Milky peas

Water, 1 l

Sugar, 1 tsp, with a slide

Salt, 1 dessert l, with a slide

Vinegar 6%, pour 1 dessert l - into each jar

1. Peas, filled with water so that it only slightly covers it, put on fire. Cook for 15-20 minutes, the water will almost boil away during this time. Immediately place the peas on the banks, leaving 1 cm from the top edge.

2. Pour hot brine into jars (the ratio and set of products for it are specified in the recipe) and pour vinegar.

3. Instead of lids, jars are tightly packed with cellophane and wrapped. After complete cooling, store in the cold.

By the way, having unwrapped the jars, check the condition of the film: if you did everything correctly and no air enters the jar, the film will be drawn into the jar.

Green peas "Wonderful"

Ingredients

Green peas, ½ kg

Water, 1 l

Sugar, 50 g

Salt, 50 g

Vinegar 9%, 2 tbsp

Peas are blanched for 5-10 minutes, laid out, drained, into jars. We cook the marinade and fill each jar. We sterilize for 30-40 minutes. Roll up.

Green peas with citric acid

Ingredients

Green peas, 1 kg

Water, 1½ l

Sugar, 3 tbsp

Salt, 3 tbsp

Citric acid, ½ tsp in each jar

1. Boil the brine from 1 liter of water, sugar and salt - 2 tablespoons each. We throw peas into the boiling brine. It should completely hide in the liquid. Cook the peas for 15-20 minutes to become softer.

2. Drain the brine, pack the peas in jars.

3. We replenish the drained brine with ½ l of water, salt and sugar, 1 tbsp each, and boil again.

4. Fill the jars with brine, throw citric acid into each, as indicated in the recipe.

5. We roll up the banks - they do not need sterilization. But it is necessary to wrap them up.

6. We store in the refrigerator, we spend it first.

Salted green peas

Ingredients

Green peas, 2 kg

Salt, 600 g

Boil the peas in slightly salted water for up to 10 minutes, no more. We recline, decanting water. When the water drains completely, mix the peas with salt, pack them into jars. Pour boiling water, steep - and cover. We take polyethylene lids.

We store in the refrigerator.

Green peas with allspice

Ingredients

Green peas, 1 kg

Allspice, 5 peas

Water, 1 l

Sugar, 1 tbsp

Salt, 1½ tbsp

Vinegar 70%, 1 tsp

Boil the peas until they become shriveled. Strain and put into jars. We prepare the marinade, throwing allspice into it, and pour the peas in jars. We sterilize for ½ hour. Roll up.

Green peas, canned without vinegar

Ingredients

polka dots

Water, 1 l

Sugar, 1 tbsp

Salt, 1 tbsp

1. Boil the brine and boil the peas in it for 3 minutes.

2. Lay the peas with brine together in jars, leaving 2 cm from the top edge of the jar.

3. Sterilize ½ hour.

4. Cool the jars, cover with nylon caps and put in the cold - in the refrigerator.

5. We take them out in the morning, put them in warm water and start heating them. Sterilize in boiling water for 20 minutes. Roll up.

If you have a lot of peas, you can try it and dry it.

Drying green peas

Peas peel and blanch, 2-3 minutes. Cool, air dry. Then we turn on the oven and put a baking sheet with a layer of peas in it - do not close the door. The temperature should be kept at the beginning of the process 40-50°C, and at the end - 55-60°C. And it will take a total of 1-2 hours. However, the process must be interrupted by turning off the oven, and there should be 2-3 such breaks. The intervals between heating are also 1-2 hours.

When the peas reach readiness, they will acquire a dark green color, wrinkle and become sweetish, pleasant in taste.

By the way, there are electric dryers for drying, they can be very useful. There is a timer and you can set the temperature - very convenient.