A simple recipe for canning green peas. How to preserve peas - video

The process of preserving green peas is quite simple and is carried out very quickly. It is worth emphasizing that canning the product not only creates a unique taste, but also retains all useful essential substances. Canned peas are an indispensable ingredient with which you can create various unique dishes. Let's find out how to properly pickle green peas in your kitchen and some useful recipes for its preparation.

The benefits of green peas

Green peas are considered one of the first food crops that people began to grow. Archaeologists are sure that this happened about 5,000 years ago in China or Egypt.

Green peas are famous not only for their low content of cholesterol, saturated fat and sodium, but also for their richness in manganese (36%), copper (12%) and phosphorus (16%). It is a good source of vitamin A (22%), ascorbic acid (32.5%), vitamin B6 (15%), vitamin K (44.6%) and folic acid (21.6%). It also contains dietary fiber useful for digestion (30.3%).

• For heart. This useful property of green peas is due to the high content of folic acid, vitamins B6 and K, lutein. These nutrients are rightfully considered the main defenders of the heart and blood vessels. Eating green peas at least 4 times a week, you reduce the risk of coronary disease, hypertension and atherosclerosis by 22%.
• Against cancer. One cup of peeled peas contains 10 mg of coumestrol, a powerful antioxidant that inhibits the growth of cancer cells. It is especially effective against stomach cancer. In addition, the product is rich in anticancer phytonutrients.
• Digestive benefits. High doses of protein and fiber in this culture help regulate the rate of metabolic processes, promote the digestion of heavy foods, break down starch into simple sugars, improve intestinal motility, and prevent constipation and diarrhea.
• For bone health. Green peas can provide up to 50% of the recommended daily value of vitamin K and a good dose of manganese. These substances strengthen bones and prevent their calcification.
• For good vision. Lutein (a natural plant pigment) and vitamin A in the composition of the product nourish the organs of vision, protect against cataracts and macular degeneration, and the retina from damage.
• For weight loss. Green peas are a low-calorie, high-fiber food. It contributes to the rapid appearance of a feeling of satiety and cleanses the intestines of toxins. Try adding it to heavy, fatty meals to help you eat less without feeling hungry.

The classic recipe for canning green peas at home

The traditional preparation of such a product is made using vinegar: it can be either 9%, which is considered the most correct, or less concentrated - 6%. Some housewives take soft apple if they do not want a too pronounced sour taste or 70%, but in very small quantities. It is customary to take 1 kg of peas per liter of marinade, and the proportion of salt and sugar is determined by eye.

• water - 2 l;
• vinegar 9% - 50 ml;
• sugar and salt - 70 g each;
• peas (grains) - 2 kg.

Preservation of green peas at home is carried out as follows:

• Pour grains into boiling water (any volume of water), cook until soft, but not more than half an hour.
• Take a separate pan under the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
• Catch the peas with a slotted spoon, sprinkle over the jars, pour over the marinade.
• Warm the containers with the workpiece in a water bath for half an hour, roll up the lids.
• Cool down under a blanket.

A simple recipe for canning green peas

All ingredients based on a regular 0.5 liter jar:

• 650 grams of peeled peas,
• 1 liter of water
• 1 tablespoon salt
• 1.5 tablespoons of sugar
• 3 grams of citric acid.

Peel the sugar peas from the pods, sort, rinse in a colander under running water and blanch for 2-3 minutes in boiling water.

Preparation of the marinade: Dissolve salt, sugar, citric acid in water and boil.

Transfer the blanched green peas hot into sterile jars and pour over the boiled marinade, cover with scalded lids.

Put the jars in a saucepan with hot (70 ° C) water on a wire rack or on a wooden circle. Sterilize 3 hours from the moment the water boils in the pan.

Take out the jars and roll them up, turn them over, wrap them in a blanket, and do not open until completely cooled.

Recipe for harvesting peas with vinegar, like in a store

If there is no vinegar essence at hand, then 6-9% vinegar is also great. Some housewives are happy to use apple aging. That's your business. But to taste, this pea turns out like a store-bought one.

Ingredients for 2 kg of young peas:

• 7 half liter sterile jars;
• 2 liters of water;
• 2 tbsp salt;
• 2 tbsp with a slide of sugar;
• 3 tbsp 9% vinegar.

1. The washed grains are immediately poured into sterile jars.
2. Pour 2 liters of water into the pan and add 2 tablespoons to them. salt and sugar.
3. Pour half a tablespoon of vinegar onto the floor of a liter jar. It can be added directly to the banks themselves.
4. We put the marinade on the fire, when it boils, pour into containers and cover with lids. The lids must be boiled in advance.
5. Put a towel in a wide saucepan.
6. And we expose our glass container with peas.
7. Fill with warm water, not reaching the edge of three centimeters. We turn on the fire and after boiling we sterilize for about an hour.
8. If the brine evaporates a little during the boiling process, then add boiling water to it so that the jar is full to the top.
9. We close the blanks with lids and turn them over.
10. Leave for a day under layers of warm cloth. Before lowering the peas for storage in the underground, we check the lid for leaks and see if foam has appeared inside. If suddenly it appeared, then you need to open the jar, drain the brine from the jar, rinse it and pour the marinade again.

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 with 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.

Preservation of green peas with cucumbers for the winter

The Olivier salad, beloved by many, requires both a pickled cucumber and canned green peas at the same time. 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 the jar is not only a gastronomic masterpiece, but a true work of art.

Products:

• Cucumbers.
• Polka dots.

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

• Dill - umbrellas.
• Parsley - young branches.
• Clove, black hot pepper.

Harvesting algorithm: Pre-soak cucumbers in water, hold for 3-4 hours. Wash with a brush, trim the ponytails. Wash the peas. Boil 15 minutes. Wash glass containers with soda solution, rinse. Sterilize. Put dill, parsley, cloves, pepper in each at the bottom. Place the cucumbers loosely. Sprinkle with boiled green peas. Pour boiling water, soak for 5 minutes. Drain the water. You can again pour boiling water for 5 minutes, but if the cucumbers are small, then it is enough to pour boiling water once, the second - with marinade. To pour, add sugar and salt to the water. Boil. Pour in the vinegar and quickly pour over the vegetables. Cork and wrap until the morning. Cucumbers remain dense, crispy, and peas have a delicate, piquant taste.

Do-it-yourself green peas canned at home will be an excellent lifesaver when preparing salads, soups, or simply as a wonderful side dish for various dishes.

The canning period is one of the most troublesome housewives in life: there is so much to do in order to say with confidence that your family is provided with a maximum of pickles for the winter, and the shelves in the pantries are crammed full of all sorts of goodies. In this article, we will look at two simple recipes for preparing canned green peas for the winter, which will delight you with their ease and speed of execution, and the results will not leave anyone indifferent. So, let's figure it out.

How to preserve peas for the winter: a classic recipe

And first we will consider the classic recipe for canned peas.

Important!To prepare this recipe, you need to use milk ripe peas. It is this consistency of the fruit that will allow you to achieve a juicy and soft texture in pickles. If you use more ripe peas, then pickling can turn out dry and hard.

Required Ingredients

• 600 g green peas;
• 1 st. a spoonful of salt;
• 1 st. a spoonful of sugar;
• 100 ml of 9% acetic acid;
• 1 liter of water for the marinade.

Cooking process

1. Be sure to rinse the peas under running cold water. Next, send clean peas to the pan, then fill it with cold water, which should completely cover the peas. Put on fire and wait until it boils. During the boiling process, foam will form, which must be removed with a tablespoon. By the way, along with the foam, the remaining debris that you might have missed at the previous stages of cooking is also removed.


2. Immediately after boiling, reduce the heat so that the peas languish over low heat and do not splash out of the pan. Cook the fruits in this way for 10-15 minutes (if you chose young peas, then 10 minutes of boiling is enough for him, and if you use an older one, then in this case, use 15 minutes of boiling).


3. While the peas are boiling, you should do the marinade. Add a tablespoon of sugar and a tablespoon of salt to a liter of water. Bring the marinade to a boil and wait until the sugar and salt dissolve, stirring occasionally. Don't forget to go back to the pot of peas and skim off the foam.


4. When the boiling time of the peas has expired, remove the pan from the heat and drain the water into a colander.


5. Arrange hot peas in pre-sterilized jars. It is important not to fill the jars under the lid. It is best to leave a gap of a few centimeters (you can focus on the thickness of your finger).


6. Add 100 ml of 9% vinegar to the boiled marinade. Bring the marinade to a boil again, then set it aside from the stove.


7. Boiled marinade, pour all the peas in jars. Screw on the lids and send the jars for sterilization.


8. At the bottom of the pan in which the sterilization will take place, put a kitchen towel or cloth to prevent the cans from exploding when boiling. Fill with warm water (this is important so that the temperature difference does not break the jar). Determine the water level by the shoulders of the cans. At the same time, do not close the lids too tightly so that excess air has somewhere to go. Bring the water to a boil, and then sterilize for 15 minutes.


9. After this time, remove the jars and tighten the lids tightly. When doing this, use napkins or towels so as not to burn yourself.



10. Remove the finished jars under towels or a warm blanket. Wait until they are completely cool. When this happens, you can store the salt at room temperature.

Video: how to preserve green peas for the winter

Did you know? Pea is a plant often used in ritual practice. Our ancestors believed that pea grains, tops and pods contribute to the fertility of livestock, harvest in the field and general prosperity in the economy.

Canning peas at home without sterilization

The second recipe is the preparation of canned peas at home without additional sterilization. This recipe is somewhat simpler, since it lacks the last item associated with additional boiling of already rolled cans.

But for all the simplicity that seems at first glance, such salting will also require you to take time and carefully follow the instructions, because without additional sterilization, jars can easily explode if the prescribed technology has not been taken into account.

Grocery list

• 600 g green peas;
• 1 liter of water for the marinade;
• 50 g of salt;
• 50 g of sugar;
• 1 teaspoon of citric acid.

Important!During the preparation of this recipe, after pouring the peas into the boiling marinade, further stirring is not allowed. From that moment on, you can only shake the pot of water. In this case, the marinade should completely cover the entire peas.

Step by step recipe

1. All peas should be cleaned and carefully sorted out for mechanical damage.
2. Be sure to rinse the peas under running cold water.


3. Now it's time to start preparing the marinade. For 1 liter of water (boiling water can be used immediately to speed up the process), you will need 50 g (3 tablespoons) of sugar and salt. Put the saucepan with the brine on the fire, bring it to a boil and completely dissolve the sugar and salt, stirring occasionally.


4. Pour the peeled and washed peas into the boiling marinade. Now it cannot be mixed.


5. Leave the peas under the lid until boiling. When the marinade with fruits boils, shake the pan slightly to ensure that the pea layer is even. After that, reduce the heat and leave the peas to simmer on low heat for 15-20 minutes, depending on the degree of ripeness of the vegetables you have chosen. During boiling, the pan must be constantly shaken so that the peas do not stick together. Broken grains will need to be removed.


6. Readiness of peas should be checked by sampling. Take one pea from the boiling composition with a spoon, cool it and try it. Peas should be soft, but at the same time not spread into mush.
7. At the end of the allotted cooking time, 1 teaspoon of citric acid without a slide should be added to the marinade. You can mix only by shaking the pan.


8. In pre-sterilized jars, send the peas along with the marinade. In this case, it is important to observe the interval to the lid (about 1.5-2 centimeters). It is convenient to choose peas with a small strainer. In this case, the marinade must remain on fire in order to be boiling at the time of pouring. After the jars are completed with pea fruits, they are filled with boiling brine (not reaching the edge of the jar by 1.5-2 centimeters, but covering the whole peas).


9. Now roll up the jars with sterile lids (that is, pre-boiled in water for 10-15 minutes).
10. Check the tightness of the jar by turning it upside down. If water does not flow from under the lid, then you did everything right.


11. Remove the finished jars under towels or a warm blanket. Wait until they are completely cool. When this happens, you need to store the salt either in the cellar or in the refrigerator, since additional sterilization of all the salt in this recipe is not carried out.

Video: how to preserve peas without sterilization

Did you know? The origin of the pea legends associated with the tears of Adam and the Virgin. When God punished people for their sins with hunger, the Mother of God wept, and her tears turned into peas. According to another legend, when Adam, expelled from paradise, plowed the ground for the first time, he wept, and peas grew where his tears fell.

Do-it-yourself green peas canned at home will be an excellent lifesaver when preparing salads, soups, or simply as a wonderful side dish for various dishes.

So, in a situation where guests are already on the doorstep, you will not fuss because you do not have such an ingredient that is included in many of your favorite salads and dishes. Thanks to these simple and easy-to-cook recipes, you can make a reserve of green canned peas for the winter. And now it's all up to you: try, cook and enjoy the wonderful fruits of your creativity!

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

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

General principles of preparation

You must remember that peas are a legume, which makes it easy for them to blow even a rolled up jar. To prevent this from happening, be sure to follow all the recommendations that await you in the recipes, as well as after them.

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

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

How to make homemade canned peas

Cooking time

calories per 100 grams

We can’t deprive you of the classics this time either, so we offer you the simplest, most common, but delicious recipe for making homemade canned peas.

How to cook:

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

Double sterilized beans

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

How much time - 4 hours and 25 minutes.

What is the calorie content - 44 calories.

How to cook:

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

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

Bookmark with the addition of an important preservative

If you are afraid that the preservation of green peas will fail, prepare a recipe where vinegar is included in the marinade, as, for example, in this bookmark. We wish you success, you will definitely succeed!

How much time - 50 minutes.

What is the calorie content - 36 calories.

How to cook:

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

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

Three-hour canning of green peas

Again, a recipe for those who are serious about sterilization. This time, the process will take three (!) hours, so that you have no doubt that the peas will go bad.

How much time - 3 hours and 35 minutes.

What is the calorie content - 33 calories.

How to cook:

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

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

Peas preserved in tomato juice

A very unusual recipe for canned peas. We will fill the beans with tomato juice. The result will be an unusual bookmark that can also be used as a full-fledged snack, because there is no need to wash the peas, just like draining.

How much time - 30 minutes.

What is the calorie content - 50 calories.

How to cook:

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

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

To ensure that everything turns out to be sterile, and in the end nothing deteriorates, we advise you to sterilize the jars twice. That is, first pour peas into already sterilized jars, and preferably washed with soda. Then sterilize again in a saucepan, the bottom of which must be covered with gauze or a towel. By the way, if you salt this water, the water temperature will be higher and, accordingly, sterilization will be more effective.

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

Do you grow your vegetables, flowers, berries, fruits, root crops in the garden? Then you must have homemade peas. Gardeners advise to remove the pods on the eighth day after flowering, and we advise you to lay canned food on the same day. That's when they taste the best.

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

Imagine that you have homemade canned peas and no longer need to buy them. Okay, right? To do this, you will have to try a little and set aside a few hours of your time to provide yourself with such a preparation. Good luck!

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The process of preserving green peas is quite simple and is carried out very quickly. It is worth emphasizing that canning the product not only creates a unique taste, but also retains all useful essential substances.

Canned peas are an indispensable ingredient with which you can create various unique dishes. Let's find out how to properly pickle green peas in your kitchen and some useful recipes for its preparation.

Preservation of green peas at home

For the canning process, it is precisely freshly picked pea pods that will be needed, since already in overripe peas there is an excess of starch, which leads to the formation of a dirty sediment.

Peas without sterilization

Let's start with a recipe for green peas that does not require sterilization. You will need any amount of peas and a marinade. To prepare a marinade for a volume of one liter of water, take three tablespoons of sugar and three dessert spoons of salt, also add 1 tablespoon of citric acid. The ingredients must be cooked to the boiling stage and pour the pre-cooked peas. The pods themselves should be cleaned and rinsed well with water. This amount of marinade is enough for two or three full half-liter glass jars. It is worth noting that the marinade should cover the whole peas to the brim. After the moment of boiling, the workpiece is cooked for another 15-20 minutes, after which you need to add citric acid. After cooking, the peas should be placed in a prepared container, pour the marinade and roll up. It is recommended to keep in a special cellar or in the refrigerator.

Peas in marinade

Another useful recipe for pickled peas. It is necessary to peel the peas, wash well, pour into a pot of water in a ratio of one to two. Cook at maximum temperature until boiling, then reduce heat and cook in moderate mode for about 30 minutes. Prepare the marinade separately. Boil a liter of water, add one tablespoon of sugar, a teaspoon of salt and citric acid. Pour carefully sterilized jars with the prepared marinade, add a teaspoon of vinegar and cover with lids. To better soak the peas in the marinade, it is recommended to heat for about 40 minutes in a water bath, cover with a towel. Wait until cool. You can taste such canned peas in a few days.

Polka dots with sterilization

A simple recipe for making pickled peas at home. Peel the peas and rinse thoroughly with water. Then start preparing the marinade. You will need a standard set of ingredients: 1 liter of water, 1 teaspoon of salt, 1 tablespoon of sugar. Wait for the boiling stage and fill the peas with marinade to the brim. Boil for a few more minutes and transfer the marinated peas to pre-prepared sterilized jars, the desired volume is 0.5 l. Be careful, the distance between the peas and the lid should remain 3-4cm. It is necessary to sterilize the peas a few more times. Boil for 30 minutes initially and cover with lids. Boil again for 20 minutes and roll up the lids. Such canned peas are preferably stored in a cellar.

Be careful!

It should be remembered that the above home canning methods require care and careful adherence to the rules of cooking. Do not forget about the mandatory addition of vinegar and citric acid, follow the duration of the heat treatment.

Hello my friends. Do you cook Olivier often? One of the main ingredients is peas. My mom makes it the best, because she preserves 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 is actively used in the preparation of various dishes. Moreover, this bean culture was used for food not only by representatives of the lower classes, but also by the nobility.

In France, this product was highly valued. It was even served for dinner to the king with fried lard.

It was also popular with the Germans (this trend can still be traced today). This product has long been present in their diet. So, in the 19th century, pea sausage was made in Germany. This "exotic" dish was present in the daily diet of German soldiers. I wonder if he remained in their diet now?

And the southern regions of Russia are considered the birthplace of this legume. You can still find wild peas here. Our ancestors were very fond of stew with ham and peas. This dish was prepared for the holidays and for dear guests. On fasting days, pies were baked from peas, noodles and even cheese were made.

How to pickle green peas

Of course, the taste of canned peas directly depends on the legume variety. I advise you to pickle brain or smooth-grain peas. The first one is distinguished by a slightly elongated shape of peas. It is sweet in taste. And the smooth-grained pea has a spherical shape. It is this variety that is most often used for salad.

And yet, for canning, choose soft young beans. If you take an overripe one, it will be too starchy to taste. In addition, it will give the workpiece an ugly cloudy residue.

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

The easiest recipe

Such a blank can be made without sterilization, but then it must be stored 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 to freshly boiled water (it needs to be slightly salted). We cook for about 20 minutes. Then we discard the peas in a colander.

Next, we move on to preparing the marinade. To pour 1 liter of water, take 25 g of salt + 15 g of sugar. You will also need 200 g of 6% vinegar. We combine the components and bring the brine to a boil. While it is cooking, we lay out the peas in clean jars, and then pour the marinade and preserve.

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

Marinating peas in pods

This preparation contains a lot of vitamins and other useful substances. When fresh, pea pods are tough - they simply cannot be chewed. But in the process of canning, they soften, becoming very tender and tasty.

For this piece 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 3% acetic acid.

Wash the pods thoroughly. Then we put them in a deep bowl and pour 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 and acetic acid here. Boil the solution for a couple of minutes. And pour it into jars. We cover the jars with lids and sterilize over medium heat for 20-25 minutes.

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

Recipe for the winter

First, we clean the green peas from the pods and rinse. Cleaning is perhaps the most time-consuming process. But, if you involve assistants in the work, the work will be done much faster. Although a useful product can become much less 🙂

We cook the brine - bring a liter of water to a boil and throw 1 tbsp 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 lay it out in sterile half-liter jars and fill it with the brine in which we cooked.

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

To prevent the brine from becoming cloudy, 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 gather at the bottom. But it normal.

Marinating peas without sterilization

The preparation prepared according to this recipe is almost the same as in the store. She has a delicate taste, a muted greenish color of the "bubbles" and a transparent marinade.

You will need:

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

This amount of products is enough for 3 half-liter jars. First of all, prepare the peas - they need to be peeled and washed well. Then we take on the marinade. We boil water and pour clean jars with boiling water, and then pour it into a saucepan. Add salt and sugar here. Bring the marinade to a boil over high heat. Then we fall asleep here peas.

You can not interfere with it, just shake the pan slightly. Just do it very carefully, otherwise you will collect peas all over the kitchen later. 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 pot with a lid and let it boil. Reduce heat to medium and continue to simmer until tender (approximately 15 minutes more). Shake the pan periodically while cooking. Just do not forget about safety measures, because there is boiling water in the pan. Remove broken grains. And yet, if you use overripe peas, then the cooking time will increase to 25 minutes.

Next, try the peas for readiness. It should be soft inside, like a store. At the end of cooking, add a teaspoon of citric acid without a slide. Do not stir, but shake the pan again. And then turn off the fire.

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

When peeling the pods, carefully select the "seeds". For conservation, use only smooth and beautiful peas of pale green color. Throw away all damaged and spoiled "bubbles".

If you have harvested a rich crop of peas, and there is no time to preserve, it does not matter. Just don't leave it at room temperature for too long. Peel the “seeds” 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 they are cooked. Catch a couple of "butterflies" with a spoon. If they immediately wrinkle, then the product is ready - it's time to spread it on the banks.