Green peas for the winter preserve recipes. How to pickle green peas

Since legumes, which include peas, do not have their own acid, so that preparations with green peas are saved all winter, vinegar is added to the marinade, which is an excellent preservative.

spring water - seven hundred milligrams;
sugar - two tablespoons;
table vinegar (9%) - one hundred milligrams.

Cooking process:

Sort young peas from damaged fruits, pour into a sieve and rinse with cool water.
Prepare the filling in the following way: pour water into a saucepan, add half the salt and sugar, and boil.
Pour the prepared peas into the boiling marinade and boil for five to six minutes.
Strain blanched peas, and immediately pour cold clean water, this method will help keep it beautiful green color.
Then spread the peas in pre-sterilized half-liter jars.
Into the same water in which blanched green peas, add the remaining sugar with salt and boil again.
Turn off the fire under the saucepan with the filling, only then add vinegar to it, pour into jars of peas.
Cover the jars with pre-boiled lids, and sterilize them in the oven for at least half an hour.
Carefully roll up the jars with peas and leave them to cool completely. Such preservation should be stored in a cold place, out of the reach of sunlight.

Peas, canned vinegar marinade, it turns out quite sour in taste, perfect for making vinaigrette.

With added citric acid

Very often, when preserving, instead of vinegar, citric acid is used, which also successfully copes with the role of a preservative, and helps the blanks to be stored longer.

Required products for floor liter jar:

young, peeled from pods, green peas - six hundred grams;
spring water - one liter;
sugar - two tablespoons;
ordinary kitchen salt - two tablespoons, with a slide, spoons;
citric acid - five grams.

Cooking process:

Sort the peas carefully, discarding cracked peas, or fruits with spots, rinse in cold water, blanch in boiling water for five minutes, and pour hot into sterilized jars.
Pour sugar with salt and citric acid into the water, and stir until the dry ingredients are completely dissolved.
Then put the marinade on the fire and boil.
Pour green peas with boiling marinade, cover the jars boiled in advance with lids and put in the oven for sterilization.
Sterilization time - three hours from the moment the filling boils in jars with peas.
Then immediately carefully close the jars with a key, and leave until they are completely cool.

According to this recipe, canned peas are sweet and sour in taste, suitable for cooking variety of salads and soups.

Peas "Natural"

You can preserve green young peas without the addition of preservatives such as vinegar or citric acid. This method of harvesting almost completely preserves the taste and color of fresh peas, but it is not recommended to store it for a long time.

Required products:

peeled green peas;
spring water;
ordinary kitchen salt - a tablespoon;
sugar - a tablespoon.

Cooking process:

Rinse the peeled and sorted young peas thoroughly in cool water.
Pour the peas with clean cold water, bring to a boil, and after boiling for several minutes, drain the water.
Pour fresh cold water over the peas again, salt a little, and boil until tender, about twenty to thirty minutes.
To prepare the filling, pour sugar and salt into the water, stir until they are completely dissolved, on strong fire let the filling boil.
Put the peas cooked to readiness while still hot in sterilized dry jars, pour boiling brine.
Carefully roll up jars with peas with metal, boiled in advance, lids. Leave until the blanks are completely cool.

Such peas are stored only in the refrigerator, no more than two to three months. From it you can make puree, which is suitable for feeding even small children.

pickled peas

Green peas are pickled with various spices, which gives them a slightly spicy taste and aroma.

Required products for a half-liter jar:

spring water - one liter;
young, peeled from pods, green peas;
sugar - two tablespoons;
ordinary kitchen salt (not iodized) - three tablespoons;
a few peas of black pepper;
clove buds;
a pinch of citric acid;
dried laurel leaves - two pieces.

Cooking process:

Sort out young peas from cracked and black fruits, and soak in ice water for one or two hours.
Then blanch the peas in boiling water with a pinch of citric acid for a few minutes, while still hot, arrange in jars.
Prepare the filling in the following way: pour sugar, salt and bay leaves into the water and bring it to a boil.
In each jar with young boiled peas, add a peppercorn, two cloves, pour boiling filling.
Close up jars boiled iron lids and sterilize the peas in the oven for at least half an hour. Then carefully roll up the jars and leave to cool upside down.

Pickled peas are suitable for salads, and they can also be served as an addition to meat dishes.

Without sterilization

To cook canned green peas at home, reminiscent of store-bought taste, you can use this recipe.

Required products for a half-liter jar:

young peas, peeled;
spring water - one liter;
ordinary kitchen salt - three tablespoons, with a slide, spoons;
sugar - a tablespoon;
citric acid - half a teaspoon.

Cooking process:

Young peas are thoroughly cleaned and sorted, and then soaked for one hour in ice water.
Boil water in a saucepan with salt and sugar.
Pour the green peas into the boiling marinade and boil for twenty minutes.
Citric acid should be added to the peas a few minutes before they are ready.
Prepared jars, with a capacity of half a liter, rinse warm water, sterilize and dry.
Put ready-made peas in jars, not reaching the edge of one centimeter, pour boiling brine in which the peas were boiled.
Immediately cover the jars with metal lids boiled in advance and carefully roll up. Rolled up jars with peas until completely cooled.

The first few days after conservation, leave the peas at home to see if the brine has become cloudy. Only then can jars of peas be taken to a cold cellar for storage.

Green peas for the winter (video)

In order for the preservation of green peas to always be successful, it is necessary to strictly observe the heat treatment time and the amount of ingredients given in the recipe. Peas should be stored only in a dark, cold place where the sun's rays do not fall. The marinade in jars with canned peas should remain transparent, if it becomes cloudy, this is the first sign that harmful bacteria have begun to multiply in the workpiece, it is absolutely impossible to eat such peas.

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 was actively used in the preparation 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 in Germany, pea sausage. This "exotic" dish was present in the daily diet of German soldiers. I wonder if he remained in their diet now?

And this homeland legume considered southern regions Russia. 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

Certainly, taste qualities canned peas are directly dependent on the variety of the bean. 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. IN fresh pea pods are hard - 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 here citric acid. 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

Clean up first green pea 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. But useful product can become much smaller 🙂

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. Required amount 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 delicate taste, muted greenish color of "bubbles" and 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. Boil water and pour boiling water clean jars and then pour it into a bowl. 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 on for too long. room temperature. 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.

How to preserve green peas at home

For canning, only freshly harvested peas of milky ripeness are used - there is a lot of starch in overripe and long-husked peas, which causes the formation of a cloudy sediment. We offer several simple and delicious recipes canning green peas for the winter.

1. Recipe for green peas that does not require sterilization
(tastes like store bought).

Ingredients
- green peas in any quantity;
- for marinade for 1 liter of water take: 3 tablespoons of salt, 3 tablespoons of sugar, 1 teaspoon of citric acid. One liter of marinade is enough for 3 half-liter jars.

How to cook
1. Peas are peeled and washed well.
2. Preparation of marinade: water, salt and sugar are brought to a boil and prepared peas are poured into it. The marinade should completely cover the peas.
3. After boiling, the marinade with peas is boiled for another 15 minutes, citric acid is added at the end of cooking.
4. Then the peas are transferred with a slotted spoon to pre-sterilized jars, without filling up to the top 1.5 cm. Pour the peas with boiling marinade and roll up the lids.

Store such peas in the cellar or in the refrigerator.

2. Canned green peas

How to cook
1. Peel green peas from the pods, rinse with running water.
2. Prepare marinade from 1 liter of water, 1 table. sugar spoon, 1 dessert spoon salt. Bring the marinade to a boil and pour over the peas (be sure to cover completely).
3. Boil for 3 minutes, then transfer everything to sterilized half-liter jars, without filling to the top - there should be 3 cm between the lid and the dressing.
4. Sterilize green peas 2 times. Boil for the first time for 30 minutes, then cover with lids. The next day, sterilize for another 20 minutes and roll up.

It is better to store such peas in the cellar.

3. Recipe for canned green peas

1. Peas peel, sort, rinse in a colander, pour into a saucepan and pour water in a ratio of 1:2; cook until boiling over high heat, then lower the temperature and cook over moderate heat for another 30-35 minutes, depending on the maturity of the peas.
2. Bursting and crushed grains during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.
3. In another bowl, prepare the marinade: bring 1 liter of water to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water.
4. Prepare and sterilize jars in advance, it is better to use a volume of 0.5 liters.
5. Pour jars of peas with boiling marinade, add a teaspoon of vinegar to each jar and cover with lids.
6. Warm up for 40-45 minutes in a water bath, then wrap with towels and do not open until cool, so that the peas are better saturated with marinade.

try homemade peas can be already on the second or third day after preparation.

4. A simple recipe for canned green peas

All ingredients based on regular jar 0.5 liter volume:
- 650 grams of peeled peas;
- 1 liter of water;
- 1.5 tablespoons of salt;
- 1.5 tablespoons of sugar;
- 3 grams of citric acid.

How to cook
1. Peas peel from the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.
2. Preparation of marinade: Dissolve salt, sugar, citric acid in water and boil.
3. Hot blanched green peas are transferred to sterile jars and pour boiled marinade, cover with scalded lids.
4. 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.
5. Take out the jars and roll them up, turn them over, wrap them in a blanket, and do not open until completely cooled.

Home canning, including green peas, requires strict adherence to the recipe, in particular, the mandatory addition of citric or acetic acid, prolonged heat treatment, otherwise there is a possibility of product spoilage or the development of botulism pathogens that are deadly for humans.

Preservation of green peas can be considered successful if, for four days, the marinade in homemade preparations has retained transparency and has not changed its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade has become cloudy or has changed color, you should not eat it.

Peas are fairly common plants that began to be eaten many years ago.

The canned product appeared a little later, but its popularity has not changed at all from this processing method. Next, let's talk about the properties of canned green peas.

Useful properties and harm of canned green peas

Modern methods of processing and conservation make it possible to preserve all the useful properties of peas that they possessed fresh.

That is why in canned peas contains a sufficient amount of vitamins A, B, C, as well as trace elements - magnesium, calcium, potassium. In addition, after conservation, a large amount of natural sugar, starch and dietary fiber is retained in it.

When using, do not forget only that overuse can lead to heaviness in the stomach, so do not overeat it.

Brain varieties of peas are used for canning, since they are the largest and most delicious. But canned green peas can not only be purchased at the store, but also cooked at home. Consider the most popular recipes cooking green peas.

Canned peas at home

The usual canned recipe

We will need:

Peas, washed and freed from the husk;
Water;
Salt;
1 st. spoon of 9% vinegar.

All ingredients are indicated based on the preparation of a half-liter can of canned food, so the amount of peas will be such that the can is full.

Before cooking, the peas need to be sorted out and cleaned.

Then put all the peas in a saucepan, salt and pour water to the brim.

Cook on low gas until the peas are soft.

As soon as the peas are ready, they can be placed in a sterilized jar, putting a spoonful of vinegar there.

Roll up the jar and leave for storage.

Green peas, canned at home, ready!

Recipe for winter "Malachite beads"

1.5 liters of water;
4 gr. citric acid;
90 gr. salt;
75 gr. Sahara;
Peas.

Before use, peas must be processed and washed in a running stream of water. Pour one liter of water into a container, add one teaspoon of sugar and salt there and boil. Drop the peas into boiling water and cook for about 20-25 minutes until they become soft.

At this time, you need to prepare a brine - add one tablespoon of sugar and salt to half a liter of water and boil. boiled peas put in prepared jars, pour brine, add citric acid there and roll up.

Spicy green peas

This recipe uses an ingredient such as Bay leaf, so the taste is special, and dishes with such peas are more fragrant.

You will need:

400 gr of peas;
1 teaspoon 9% vinegar;
1 teaspoon of salt;
150 grams of water;
2 bay leaves.

Dip the prepared and peeled peas into a sterilized jar, put salt, vinegar and bay leaf there. After that, put the jars with the mixture to be sterilized for 25 minutes, then pour boiling water and roll up. Canned peas at home are ready!

How to preserve without adding vinegar

For the marinade you will need:

1 liter of water;
1 tablespoon of sugar;
1 teaspoon of salt.

Add sugar and salt to 1 liter of water, bring to a boil and lower main ingredient, cook over high heat for about 3 minutes. Then put the peas in sterilized jars, leaving about 2 cm to the edge.

Jars with the mixture must be sterilized for half an hour, then wait for them to cool and nylon lids put in the refrigerator.

The next day, the jars should be taken out, placed in a warm liquid, and after boiling, sterilized in boiling water for 20 minutes. After that, the jars can be rolled up and the canned green peas can be stored for the winter.

Cooking without the use of sterilization methods

Filling Ingredients:

Liter of water;
3 art. spoons of salt;
3 art. spoons of sugar;
1 tsp citric acid.

As always, the first step is to peel and rinse the peas. Then pour the liquid into the pan, bring to a boil, pouring a mixture of salt and sugar into it. Dip the peas into the resulting marinade, while they must be completely submerged under water.

You need to cook the dish for 20-25 minutes. 3 minutes before readiness, add citric acid to the mixture. Then, using a slotted spoon, get the composition and put it in jars, pour the remaining marinade on top and tighten the lids.

It is better to store such canned food with green peas without sterilization in a cold place.

Pickled canned product

Ingredients:

Polka dots;
Salt at the rate of 0.5 tablespoon per 0.5 liter of water;
Sugar at the rate of 0.5 tablespoon per 0.5 liter of water;
1 liter of boiled water;
Green hot pepper at the rate of 1-2 pieces per jar.

First of all, it is worth freeing the peas from the pods and thoroughly wash them in running water. After that, we lower the peas into a saucepan and fill it completely with water. Boil over low heat for half an hour, adding sugar and salt there.

At this time, cut the washed pepper into slices. Put pepper in washed and sterilized jars, put peas on top. We cover the jars with lids, and filter the liquid through cheesecloth and boil again. Only after that we fill the peas in jars with the marinade.

After that, in a large container, we sterilize the jars over moderate heat for about 40 minutes, after which we take out the jars and immediately twist them. At night, ready-made canned food should be left to cool at room temperature, and then the jars should be stored in a dark place - a cellar or basement.

If this is not available, then the jars are simply removed into the closet or under the table, but it should be borne in mind that direct light should not fall on the jars. Now you know how to preserve peas at home so that they are pickled.

Firstly, before cooking, take enough time to prepare the peas - wash them, peel them, wash the peas again and put them in a colander.

Secondly, to avoid cloudiness of the brine in the jars, carefully sterilize the jars and lids. Thirdly, use all the ingredients exactly in the amount in which they are indicated in the recipe. Usually the calculation is for the preparation of a 0.5 liter can of finished canned food.

We hope that these simple rules help you cook delicious canned food from peas for the winter, which will delight you and your loved ones all winter. After all, even New Year's Olivier, cooked with canned green peas own production looks much more appetizing!

One of the most important ingredients in any kitchen is green peas. It is used in soups, salads, and meat dishes and even eaten raw. Not a single table should do without it, not only in summer, but also in winter.

To provide your household with supplies of peas for the winter, you need to remember a couple simple recipes. We will talk about how to prepare green peas for the winter at home, and which recipe is best suited for this, below.

Useful properties and contraindications of green peas

This product has not only a bright, explosive taste, but also a mass useful properties, such as:

It contains a lot of vegetable protein, which is why it is perfect for vegetarians.
Easily and quickly absorbed by the body.
In addition to protein, it contains a large number of vitamins of various groups.
fiber, in in large numbers contained in peas, helps to normalize the work of the gastrointestinal tract.

Polka dots count high-calorie product, and when compared with other ingredients, such as potatoes, the calorie content of peas is almost twice as high.
The antioxidants included in its composition have a beneficial effect on the condition of human hair and skin.
It is used to fight cancer, especially useful against stomach cancer.
Strengthens bones.
It's good for your eyesight.
Reduces cholesterol levels in the blood the cardiovascular system stabilizes and works flawlessly.

Note! If you are going on a hike or long journey, take a supply of peas with you. It will help you quickly restore exhausted strength and charge you with vigor for a long time.

Unfortunately, this product does not always benefit a person, and its use is not recommended for the following people:

suffering from a disorder of the gastrointestinal tract;
pregnant women;
if you are allergic to this culture.

Do not consume in large quantities, as this will lead to dizziness and nausea.

Preparing the main ingredients

Housewives who decide to stock up on peas for the winter should keep in mind that not all varieties are well suited for canning. When choosing ingredients for harvesting, pay attention to:

product maturity. Best for young green peas, the grains of which, if desired, can be crushed with your fingers;
a mature or overripe product is not suitable for preservation. Its use will give the workpiece a cloudy, unpleasant color, and the taste of the dish will turn out to be too starchy in taste;
the product does not need special treatment, but it is always washed thoroughly before use;
make sure that damaged seeds or pods do not fall into the workpiece.

How to prepare peas for the winter at home

So, you decided to preserve green peas, stocked up on all necessary ingredients but don't know which way to choose. In this case, you have the following options to choose from:

marinate the product;
preserve it;
make stocks of dry peas;
freeze it in the freezer.

Each of the options is good in its own way, and you should be armed with at least one recipe from each. Let's look at each of them in more detail.

Canning

Canned peas will great addition to meat dishes, poultry and various salads. The product in this form is easier to digest and calmly digested even by the children's stomach.

If you choose this method, read the basic cooking rules:

The best container is a bank with a volume of 0.5-1 liter.
The container in which you cook the product must be deep so that the water covers all the peas.
The readiness of the product for conservation is determined by the type of its grains. If they wrinkled during cooking, send them to the jar.
The grains that burst during the cooking process are removed, as they will spoil appearance and the taste of the workpiece.
Do not immediately eat canned food. It must be insisted in banks for at least 3-4 days. Then the grains will be saturated with brine, and you will be able to fully enjoy their taste.

There are many ways to preserve this culture, but we will consider the simplest and most delicious of them, which can be repeated not only by experienced, but also by novice housewives.

Preserve the classic way

To prepare the preservation you will need:

1 liter of water;
granulated sugar- 35 grams;
salt - 35 grams;
peas - 1 kilogram;
9% vinegar - 25 milliliters.

Recipe:

Place two pots on the stove. In one we will boil the peas, and in the other we will prepare the brine.
In a saucepan designed for cooking, we collect an amount of water - enough to cover the entire peas.
Bring the liquid to a boil and pour pea grains into it for a period of no more than half an hour. If the grains are cooked earlier and become soft to the touch, take them out without waiting for the allotted time.

Pour a liter of water into a saucepan reserved for brine and add sugar and salt to it. Once the water boils, add vinegar to it.
We distribute the finished product in sterilized jars and fill it with brine.
We roll up the lid and send it to cool in a specially prepared place, covering the jars with a blanket.

Important! It is not necessary to use 9% vinegar. It can be more or less concentrated, but in this case, you need to change its amount in brine, according to the fortress.

Fast way without sterilization

You can preserve peas without sterilization. For this you will need:

peas - 1.5 kilograms;
liter of water;
granulated sugar - 1 tablespoon;
salt - 1 tablespoon;
citric acid - 1 teaspoon.

Cooking algorithm:

We take out the grains from the pods and wash them thoroughly.
Pour the peeled grains on a towel and let them dry.
We put a saucepan on the fire and fill it with water, to which we add granulated sugar and salt.
Add peas to boiling liquid.
We wait 25 minutes and add citric acid to the container.
We fill the jars with boiled peas, after which we fill them with brine.
Housewives who are not sure about the safety of the workpieces can add a little vinegar, a minimum concentration, to each container. For these purposes, half a teaspoon is usually enough.
We roll up the jars with a lid and put them away for storage in the basement or cellar. Preservation without sterilization is ready.

Canned with cucumbers

Preparation of canned peas with cucumbers hard way, for the implementation of which you will need to prepare:

1.5 liters of water;
1.5 kilograms of fresh cucumbers;
9% vinegar - 60 milliliters;
salt and sugar - 30 grams;
garlic - 4 cloves;
peas - 450 grams;
dill and currant leaves.

We wash cucumbers and peas, checking them for damage. We throw the washed peas into the pan and cook for 20 minutes. As soon as the peas have reached the desired condition, they must be pulled out and washed again.

We sterilize the jars and add all the ingredients to them, then pour boiling water for 15 minutes. We drain the water and boil again, after which we pour boiling water into jars. We repeat the procedure 3 times. Salt the water 3 times, and add sugar and vinegar. Pour the brine into the jar and roll up the lid.

Marinating

Pickling peas is a process no less exciting than preservation, and here the following recipes are offered to the housewives:

pickling without the use of vinegar;
pickling peas in pods;
marinating without sterilizing the container.

Pickled in pods

By making green peas without removing them from the pods, you saturate the dish with an additional portion of vitamins and nutrients, which are found in excess in the fibers of the plant. It is rather difficult to eat the pods in their raw form, as they have a dense structure that is hard to chew and absorbed by the body. The marinade softens the pods, making them more pliable.

Ingredients:

2 liters of water;
kilogram of green peas;
salt - 7 tablespoons;
granulated sugar - 4 tablespoons;
vinegar 3% - 500 milliliters;
allspice - 5 peas;
baking soda - 5 grams;
citric acid - 5 grams.

The pods are washed, checked for integrity and damage, and then soaked in cold water for 1.5 hours.
Scald the pods with boiling water with the addition of citric acid.
Prepared pods are neatly placed in sterilized jars, along with salt and allspice.
In a separate saucepan, cook the marinade, adding sugar and vinegar to it.
As soon as the liquid boils, pour it into jars.
We sterilize the containers covered with lids, and then roll up the lid.
We prepare a special place in which we remove the jars of pickled peas upside down, wrapping them in a warm blanket or blanket.
The next day, we take out the jars and put them in the cellar for storage.

Note! It is advisable to stack the pods in a jar vertically.

Marinating without sterilization

The recipe for pickling without sterilization is identical to the recipe for canning without sterilization. The set of products and the cooking algorithm are absolutely the same. The only difference in the recipes is the addition to the marinated version more spices - according to your desire.

Marinate without vinegar

In the process of preparation we will need:

peas - 5 kilograms;
1 tablespoon of salt;
water - 4 liters.

Cooking recipe: we disassemble the pods, extracting young ones from them, fresh peas while checking its integrity. At the same time, put a saucepan on the stove and boil salted water in it. We place the peas in boiling water and cook for 5 minutes, after which we remove and place in a container of cold water.

We keep the product in water until it cools completely, after which we transfer it to the prepared container, pouring it with marinade. We cover the jars with a lid and send them to be sterilized for about an hour. We roll up the finished workpiece with a lid and put it in the cellar.

In the future, such a product is perfect for use as additional ingredient in soup or salad.

Drying

For drying, only young peas that have just been plucked from the garden are suitable. If more than 6 hours have passed since harvesting, the peas are not suitable for drying. Fresh pods must be opened and peas removed from them, selecting only whole, young specimens. Overripe, hard grains do not dry out.

Once the peas are prepared, you need to do the following things:

dip the peas for a couple of minutes in boiling water. This will help maintain a rich green color after drying;
place the scalded peas in ice water and let them cool;
repeat the first two points again;
dry the processed peas by scattering them on a towel.

The drying process takes place in 2 stages for 2 hours, during which the peas are removed into the oven. The temperature inside is at least 40 o. Between stages, the peas rest at room temperature for four hours. If desired, for last step you can slightly increase the temperature by raising it to 60 o. In this case, you should often look into the oven and check the product for readiness.

Important! The better you can dry the peas, the longer their shelf life will be.

Freezing

It is better to freeze ripe, well-ripened peas. You can freeze both individual peas and whole pods. It all depends on the variety of peas. Before freezing, the peas are blanched and cooled in ice water. After this procedure, the peas are dried and laid out on a pallet in an even layer. The pallet is put in the refrigerator for a couple of hours.

This is necessary so that during the freezing process the peas do not stick together in a lump. After the allotted time, the pallets are removed from the refrigerator, the peas are distributed in plastic bags or boxes and put into the freezer.

It is desirable to make portions of such a size that they are used at a time. If you're freezing whole pods and they won't fit in boxes or bags, you can cut them in half. In this state, peas can be stored for at least six months.

About the rules for storing peas

Peas are stored according to the following rules:

Fresh peas in pods are stored in the refrigerator for no more than 7 days, after which they lose their beneficial properties.
Peas extracted from the pod can be stored in the refrigerator for several months. To do this, the peas are poured into a bowl, which is removed to the shelf farthest from the freezer.
Blanks are stored in the cellar or basement for at least 6 months.
The frozen product is stored for 6 to 8 months.
The dried product can be stored for more than a year. Everything will depend on how well you dried it. Store it in a dry place away from rodents and insects.

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