Canned green peas recipes for the winter. Green peas for the winter. Homemade pickled peas

It's great if you can enjoy the taste of home-canned green peas in winter. In stores this product can be found in huge quantities: in different packages, different varieties and companies, but the one that you prepare yourself, according to taste and useful qualities far superior to store bought. Canned green pea at home it certainly won’t stagnate on the shelves for a long time.

Canned green peas for the winter can be used for vegetable, meat salad, soup, borscht and many other dishes. It is suitable as a side dish, and children simply adore it.

We will tell you in detail how to preserve green peas in three recipes; the peas will turn out soft and tender and will last all winter. Preparing it will not be difficult for anyone; you don’t need to have any special knowledge, but some tips should be taken into account. They will help you avoid clouding of the marinade and spoilage of the product.

Easy

Ingredients for a half-liter jar:

Purified green peas– 300 g;
Water –1/2 l;
Sugar – 1/2 tbsp. l.;
Vinegar (9%) – 1 tbsp. l.;
Salt - a little more than half a tablespoon.

Preparation

Sort out the peas. Take away the old yellowed one and do not use it. For preservation, you need to take only young and green ones (popularly called milk). The pod in which the peas are located should have a bright green color, and the peas should taste sweet and tender. If you want to get a successful preparation, then it is better to use legumes right away. They tore it off and immediately rolled up the cans.

Let's get to work. Wash the beans well, then place them in a saucepan and pour boiling water over them. You need to take enough water to cover the peas by about two centimeters.

Now we put the pan on the fire. Cook the peas over medium heat until they change color (turn dark green). This process will take approximately 10 minutes after the water boils.

Then the water is drained, and the peas are placed in a prepared sterilized jar up to the hangers. There should be one centimeter left from the edge of the jar.

Now take out the jar, roll up the lid and turn it over.

When the workpiece has cooled completely, it can be stored in a cool, dark place.

Green peas with citric acid

Sugar varieties of green peas are best cooked with citric acid. The peas will taste like store-bought ones.

To prepare, we need 650 g of peeled peas.

Place it in a colander and wash under cold running water. And then, without removing from the dish, blanch in boiling water for 2-3 minutes (put the colander with the peas in boiling water).

Carefully transfer the hot peas into sterile 0.5-liter jars and cover with lids (but do not roll them up).

Now prepare the marinade: add 1 tbsp to 1 liter of water. l. salt, 1.5 tbsp. l. sugar and 3 g of citric acid. Put it on the fire and let it boil.

Carefully pour the boiling marinade (so as not to crack the glass) into the jars and place them in a prepared pan for sterilization (water temperature +70 C).

Sterilize for 3 hours, and then roll up and wrap well. We send it to a cool place for storage after 24 hours. These pickled peas are delicious and don't taste so acidic.

How to pickle green peas for the winter

But this recipe is good for two reasons: you can use any acid in it: apple cider vinegar, table vinegar or citric acid and it's designed to hold the amount of peas you have. But its downside is that fiddling with it will take a long time and troublesome time.

We take peas (as many as we have), clean them and wash them. Then put it in a saucepan and fill it with marinade so that there is 3-4 cm of water on top. Prepare the marinade as follows: for each liter of water, add 1 teaspoon of salt and sugar. Now boil the contents of the pan over medium heat for 30 minutes.

Then we strain the liquid into a clean bowl, and let the peas drain well and place them in sterile jars (leaving a little space on top).

We pass the filtered liquid through 2-3 layers of gauze and put it on the fire, let it boil and add acid. The calculation is as follows for 1 liter of liquid: table vinegar (9%) or apple vinegar – 1 tbsp. l. citric acid – 1/3 teaspoon. After adding the acid, immediately remove and pour into jars of peas. Let's put them in a pan for sterilization.

Sterilize for about 40 minutes (after boiling water in the pan), then roll up and wrap. A day later we send it for storage.

Cooking tips

To keep the marinade light, all peas crushed and burst during processing must be removed.
To sterilize, do not forget to place a wooden circle or grid (you can even have several layers of a rag) on the bottom of the pan; then there will be no sudden temperature changes and the glass will not crack.
Don't forget that jars should not be completely filled with peas. There should always be 2-3 cm of marinade on top.
Peas can be considered good if after 4 days the marinade is clear and the peas are light and have not changed color.
It is better to store home-canned peas in a dark and cool (not higher than +16 C) cellar or pantry.
The uncorked jar is stored in the refrigerator for no longer than a day.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

When the holidays approach and the housewife is faced with the question of creating a menu, canned green peas appear on the list of necessary products, used for salads, meat, and fish. However, it is very difficult to choose a tasty product that will not spoil the recipe, so professionals advise making it yourself in the summer.

How to can green peas at home

The workpiece can be a product filled with brine or marinade. The last option is great for poultry and meat dishes. Salted grains cook faster, prove interesting in soups, and are better tolerated by the stomach, so they can even be fed to children. General rules works:

It is recommended to preserve green peas at home through small jars: half a liter or a little more.

Choose the volume of the cooking container so that the liquid covers the grains completely.
For canning, take only pods with young ones, the so-called. "milk" grains. If you use hard, too ripe ones, then an increased proportion of starch during heat treatment will give a cloudy sediment and make the product taste rough. But they go well with mashed potatoes.
After you have selected suitable pods for canning, you need to husk them and examine the grains: discard damaged and spoiled ones, leaving only the most beautiful, even, soft green ones.
If any of the grains burst during the cooking or sterilization process, they are caught and removed to avoid clouding of the liquid.
The easiest way to track readiness is to catch a couple of peas with a spoon and see if they have time to wrinkle. If the answer is yes, it’s time to distribute the product to jars.
If you decide to delay canning, the peas will need to be blanched and frozen until then.
You can try the finished product only on the 3rd day after rolling the lids, otherwise the grains will not have time to be completely saturated with the marinade.

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 don’t 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.

Canning green peas at home is carried out as follows:

Pour the grains into boiling water (any volume of water), cook until soft, but no more than half an hour.

Set aside a separate pan for the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
Catch the peas with a slotted spoon, scatter them into jars, and pour the marinade over them.
Heat the containers with the workpiece in a water bath for half an hour, roll up the lids.
Cool under the blanket.

Canning peas at home without sterilization

The product prepared according to this recipe is almost identical to what can be found on grocery store shelves: delicate fresh taste, transparent slightly sweet marinade, muted green grains. Such canned peas at home will become a favorite product in your family if you follow all the recipe steps correctly. The volume of the main product here can be anything in the range of 1.5-1.7 kg. For a liter of marinade, which is enough for 1.5 liters of preparation, you will need:

salt and sugar - 3 tsp each;

citric acid – 1 tsp;
water – 1 l.

Canning happens like this:

Hull the pea pods, rinse the grains, and place on a wire rack or colander.

Boil water, add sugar and salt. Immediately after this, green peas are transferred there.
When the water boils again, you need to wait a quarter of an hour and add citric acid.
Packing into jars occurs in 2 stages: first, use a slotted spoon to divide the peas into equal parts, then pour in the marinade, which continues to boil.
If you are concerned about the safety of the product, you should add half a spoon of vinegar of minimum concentration to each jar.
The lids must be rolled up or, if plastic ones are used, they are first doused with boiling water.

How to close green peas at home without vinegar

A canning option has already been proposed above, where the leading role is given to citric acid and sterilization is excluded. However, there are a few more ideas on how to preserve peas at home without using vinegar. For example, with a composition that is absolutely mild in taste and acidity: you need to marinate with a sugar-salt mixture, so the product is suitable even for people with mucous membrane problems and gastrointestinal diseases. Green grains that have undergone this canning are ideal for side dishes.

For the marinade you need:

sugar – 1.5 tbsp. l.;

peppercorns – 4 pcs.;
salt – 1 tsp;
water - liter.

Canning at home goes like this:

Boil water and pour sugar into it. Add salt, immediately throw the peeled green grains into boiling water (the volume is by eye, so it is not indicated in the recipe).

After a few minutes, remove the peas with a slotted spoon, distribute them into hot dry jars, and add pepper.
Pour the marinade, keeping the empty height to the neck about 2-3 cm.
Place the open filled jars on the bottom of a pan of boiling water and The final stage canning, which lasts half an hour.
Cover each jar with nylon or folded gauze and leave to cool.
After a day, repeat the sterilization, reducing it to 20 minutes, and only after that roll up the lids.

Green peas, canned in jars, are one of the most popular canned foods that we most often use in our diet: as a side dish or for adding to salads. It all just so happened that a proven recipe for canned green peas first caught my eye. and the very next day I saw how the peas themselves were being sold. Fate, I thought... the recipe will combine with peas, and I should make canned peas for the winter. This is my first such preparation.

Canned green peas. Recipes with photos. Canned peas for the winter

The recipe for canned peas really turned out to be very simple to prepare (except for the process of processing green peas itself) and reliable, for which, I can now confidently say that this is a truly proven recipe. Jars of peas stood in my warm room from summer until cold weather, until I used them in salads.

How to can green peas at home

Peeled green peas
For 1 liter of water (this amount of water is enough for about 2-3 full half-liter jars of peas)
Citric acid – 1 teaspoon
Salt and Sugar - 1.5 tablespoons each

Bring the water to a boil, add salt and sugar. As soon as the water boils, carefully pour in the citric acid and turn off the gas.
Remove the peas from the pods and blanch them in hot water 10 minutes, then quickly rinse in cold water. This is necessary in order to reduce the loss of starch into the marinade.
Preparing jars for canning: wash them thoroughly. Place the blanched peas in jars in the following proportions: peas 50-55%, marinade 45-50%. Pour the prepared marinade over the peas without filling the jar to the top.
Place a cloth or towel on the bottom of a large saucepan, pour water and heat it up. We need the difference in temperature of the liquid in the jars and in the pan not to be too contrasting, otherwise the jars may burst. Place the jars in a saucepan, the water should reach the “hangers” and leave to sterilize for 2.5 hours.
Don't let such a long sterilization bother you. The recipe is tested and reliable.

Here is another proven recipe that a reader of my diary shared, it is much simpler than the previous one:

Canned green peas. Recipe for the winter - 2

To prepare the filling you need:

Salt and sugar - 0.5 teaspoon each

Wash the peas well and add cold water, add sugar and salt and cook for half an hour.
Then we put the peas in a colander, let the filling drain, then we put the peas tightly into the jars.
We filter the filling through several layers of brand, heat it and pour it into jars with peas. To be on the safe side, add 9% vinegar, apple cider vinegar or citric acid. With apple cider vinegar and lemon juice, the canned peas will not taste so acidic. Vinegar proportions: add 1 tablespoon of 9% vinegar or 1/3 teaspoon of citric acid to 1 liter of water.
We put the jars for sterilization. Sterilize in boiling water for 30-40 minutes.

There are two more recipes for canned peas and pickled pea pods, but I have not tested these recipes myself.

Preparations for the winter. Pickled green peas. Recipe

Freshly picked green peas
Lemon acid

Freshly picked peas are peeled, washed, and placed in boiling salted water for 5 minutes. Then remove the peas from the water.
Pour the peas into sterilized jars and fill them with the water in which they were boiled. Add 1 teaspoon of citric acid per 1 liter of liquid. And set the jars to sterilize for 1 hour 20 minutes.

You can also prepare not only green peas for the winter, but also pickled young pea pods

Young pea pods with barely set grains
Vinegar 3% – 0.5 cups
Spices to taste
Sugar – 2-3 tablespoons

Pea pods are deveined and boiled in the prepared saline solution for about two minutes.
Then drain the water, put the pods in a washed jar, and pour in the boiled and cooled marinade. Cover with lids and leave in a cool place for 2-3 weeks.
After the allotted time, pour the marinade out of the jars, pour fresh vinegar solution (with spices and sugar) over the peas. Place the pods in sterilized jars and close with iron lids.

Useful tips for those who buy canned peas in the store (and these are the majority of housewives, because not everyone has the opportunity to can canned peas for the winter on their own).

Many people have probably noticed that the weight of peas varies from manufacturer to manufacturer.

Things to remember:

When purchasing peas, pay attention to the net weight, i.e. a lot of peas along with the filling. Equal-looking tins can contain 380, 400 or even 420 grams of green peas. According to standards, the mass fraction of peas from the net weight indicated on the label must be at least 65%.
In canned peas good quality the grains are whole, without shell impurities. In this case, the filling liquid should not be transparent.

Hopefully canned pea recipes, and useful tips you will need it! Happy canning and bon appetit!

The process of canning green peas is quite simple and can be done very quickly. It is worth emphasizing that canning a product not only creates a unique taste, but also preserves all the necessary nutrients. Canned peas are an indispensable ingredient with which you can create various unique dishes. Let's find out how to properly marinate green peas in your kitchen and a few healthy recipes on its preparation.

The benefits of green peas

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

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

For heart. This useful property green peas are due to their high content of folic acid, vitamins B6 and K, and lutein. The listed nutrients are rightfully considered the main protectors of the heart and blood vessels. By eating green peas at least 4 times a week, you reduce your risk by 22%. coronary disease, hypertension and atherosclerosis.
Against cancer. One glass 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 anti-tumor phytonutrients.
Digestive benefits. High doses of protein and fiber in this crop help regulate speed metabolic processes, promote the digestion of heavy foods, break down starch into simple sugars, improve intestinal motility, 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 (natural plant pigment) and vitamin A in the product nourish the visual organs, protect against cataracts and dystrophy macular spot, and the retina from damage.
For weight loss. Green peas are a low-calorie product with a lot of fiber. It promotes a quick feeling of fullness and cleanses the intestines of toxins. Try adding it to heavy, fatty meals to help you eat less without feeling hungry.

Classic recipe for canning green peas at home

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

Canning green peas at home is carried out as follows:

Pour the grains into boiling water (any volume of water), cook until soft, but no more than half an hour.
Set aside a separate pan for the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
Catch the peas with a slotted spoon, scatter them into jars, and pour the marinade over them.
Heat the containers with the workpiece in a water bath for half an hour, roll up the lids.
Cool under the 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 sugar,
3 grams of citric acid.

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

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

Place hot blanched green peas into sterile jars and pour boiling marinade over them, cover with scalded lids.

Place the jars in a pan of hot (70°C) water on a wire rack or on a wooden circle. Sterilize for 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 preparing peas with vinegar, just like in the store

If you don’t have vinegar essence on hand, then 6-9% vinegar is also great. Some housewives enjoy using apple ripening. That's your business. But these peas taste just like store-bought ones.

Ingredients for 2 kg of young peas:

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

Immediately pour the washed grains into sterile jars.
Pour 2 liters of water into the pan and add 2 tbsp. salt and sugar.
Pour half a tablespoon of vinegar onto the floor of a liter jar. It can be added directly to the jars themselves.
We put the marinade on the fire; when it boils, pour it into containers and cover with lids. The lids must be boiled in advance.
Place a towel in a wide pan.
And we exhibit our glass containers with peas.
Fill with warm water, not reaching three centimeters to the edge. Turn on the heat and after boiling, sterilize for about an hour.
If the brine evaporates a little during the boiling process, add boiling water so that the jar is full to the top.
We close the blanks with lids and turn them over.
Leave for a day under layers of warm fabric. Before lowering the peas into the underground for storage, we check the lid for leaks and see if foam has appeared inside. If suddenly it appears, then you need to open the jar, drain the brine from the jar, rinse it and fill it with marinade again.

Canned green peas without vinegar

Ingredients for filling:

1 liter of water,
1 tsp salt,
1 tbsp. Sahara.

Preparation:

Place green peas in boiling brine and cook for 3 minutes. Then place it in sterilized 0.5 liter 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, covering them with nylon lids. The next day, place the jars of peas in warm water, bring to a boil, sterilize in boiling water for 20 minutes and roll up.

Preserving green peas and cucumbers for the winter

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

Products:

Cucumbers.
Polka dots.

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

Dill - umbrellas.
Parsley - young branches.
Cloves, black hot pepper.

Preparation algorithm: Pre-soak the cucumbers in water and leave for 3-4 hours. Wash with a brush, trim the tails. Wash the peas. Boil for 15 minutes. Wash glass containers with soda solution and rinse. Sterilize. Place dill, parsley, cloves, and pepper on the bottom of each. Place the cucumbers loosely. Sprinkle with green boiled peas. Pour boiling water over and leave for 5 minutes. Drain the water. You can pour boiling water again for 5 minutes, but if the cucumbers are small, then it is enough to pour boiling water once, and the marinade a second time. To fill, add sugar and salt to the water. Boil. Pour vinegar and quickly pour over vegetables. Cap and wrap until morning. The cucumbers remain firm and crunchy, and the peas have a delicate, piquant taste.

Green peas, canned at home with your own hands, will be an excellent lifesaver when preparing salads, soups, or simply as a wonderful side dish for various dishes.

Making canned peas for the winter at home is not so difficult, and the taste of such a product definitely surpasses even the most expensive store-bought analogues. The grains perfectly absorb all shades of marinades and are perfectly stored until the cold season in the cellar, basement or pantry. If you don’t have time to prepare homemade preserves, you can use the most simple recipe preparations and freeze fresh green peas in a regular freezer. In winter, such supplies will allow you to pamper your family and friends with aromatic vegetable soups, salads and other pleasant and favorite dishes.

How to can peas at home - step-by-step recipe with photos and videos

Recipe with step by step photos and with a description in the video, he tells in every detail how to can green peas at home. There are no particular difficulties in the preparation process, but in order for the seaming to be preserved until the winter cold and not lose its pleasant taste, it will definitely have to be sterilized. After this treatment, the jars will become suitable for long-term storage and during the cold season they will decorate both the daily diet and the holiday menu.

Necessary ingredients for canning green peas at home

pea pods – 1.5 kg
water – 2 l
salt – 3 tbsp
sugar – 3 tbsp
citric acid – 6 g

Step-by-step instructions on how to preserve green peas for the winter

How to make canned green peas with spices - recipes at home

In order for green peas canned for the winter at home to have a more pronounced taste and rich aroma, they need to be cooked with spices. A vinegar marinade, boiled with black pepper and clove buds, will enrich the product with bright shades and give the grains a piquant pungency.

Necessary ingredients for canning spicy green peas at home

peas in pods – 2 kg
allspice – 6 pcs
cloves – 6 buds
water – 1.5 l
sugar – 50 g
salt – 50 g
vinegar – 50 ml
citric acid – 1 tsp

Step-by-step instructions on how to cook spiced green peas at home

Peel the peas from the pods and soak in cool water for 3-4 hours. Then drain in a colander and dry.
Bring water to a boil in a saucepan, dissolve citric acid in it and blanch the pea grains for 2 minutes. After this, immediately pack into sterilized dry jars.
For the marinade, bring one and a half liters of water to a boil, add sugar, salt, peppercorns, clove buds and boil for 20 minutes.
Finally, add vinegar and heat for another 2-3 minutes.
Pour boiling marinade into jars of peas, sterilize for the required amount of time (depending on the volume of the container), seal tightly with metal lids, turn upside down, wrap in a terry towel and leave until completely cooled. Store in a cool place out of direct sunlight.

Green peas at home - recipe with photos in tomato juice

The original recipe with photo suggests canning green peas at home not in vinegar or salt, but in natural tomato juice. Seeds soaked in thick tomato liquid are especially juicy and acquire a very unusual taste and aroma. It is best to use fresh homemade juice, after flavoring it with salt, sugar and spices. But if this is not possible and you only have a store-bought product on hand, the amount of seasonings needs to be adjusted based on its saturation and salinity level.

Necessary ingredients for homemade peas made for the winter with tomato juice

peas – 2.5 kg
freshly pressed tomato juice – 2 l
salt – 2 tsp
sugar – 1 tsp
ground black pepper – ½ tsp
bay leaf – 2 pcs

Step-by-step instructions for preparing peas in tomato juice at home

Remove the peas from the pods, sort them thoroughly, wash them in running water and place them on a clean linen napkin to dry thoroughly.
Boil water in a saucepan, add a little salt, add pea seeds and simmer over moderate heat for 3 to 4 minutes. After this, immediately immerse in ice water, dry slightly and package in clean, sterilized jars.
Bring tomato juice, squeezed from fresh ripe tomatoes, to a boil over medium heat, add sugar, salt, ground pepper and cook for 15 minutes. At the end, add the laurel, boil for 2-3 minutes, remove the leaves, and pour the juice up to the neck of the jar with peas.
Cover with lids, sterilize for one hour, quickly roll up, turn over, cover with a thick cloth and leave in this form for a couple of days. When the preservation has cooled, take it to the pantry for winter storage.

How to seal pickled peas for the winter at home

Pickled peas, prepared for the winter at home, have a very delicate taste and a subtle, delicate aroma. The table vinegar included in the dish gives the preparation a slight piquancy. It quickly permeates juicy, young peas and infuses them with additional bright shades.

Necessary ingredients for preparing pickled green peas at home for the winter

green peas in pods – 1.5 kg
coarse salt – 15 g
sugar – 15 g
table vinegar 9% – 50 ml
water – 1 l

Step-by-step instructions on how to seal pickled peas for the winter at home

Remove pea seeds from the pods and leave only fully ripened fruits of uniform color without a hint of spoilage. Wash thoroughly in cool water and place on a towel to dry.
Pour water into a saucepan, place on the stove and bring to a boil. When the liquid begins to bubble actively, reduce the heating level and add peas. Boil for a quarter of an hour, without stirring and avoiding strong boiling. Only with this option will the grains retain their shape and not boil into porridge.
Drain the boiled peas in a colander and quickly place in a very cold water. If you skip this step, starch will be released from the grains during sterilization and long-term storage and the marinade in the jar will become cloudy.
To make the marinade, boil a liter of water, add salt and sugar, cook until they are completely dissolved, finally add vinegar and cook for another 3 minutes.
Pack the cooled peas into dry, sterilized jars, pour boiling marinade over them, sterilize for at least 40 minutes, seal hermetically and cool upside down, be sure to cover them with a thick blanket. For storage, hide in the pantry or any other not hot, dark place.

Roll up pickled peas at home without sterilization

Pickled peas can be prepared for the winter even without sterilization. To ensure that the product does not swell, but waits until the cold season intact, you must first boil the pea grains in water and only after this procedure, pour the marinade and roll it up. Table vinegar plays the role of a natural preservative in this recipe, but it is added to each jar immediately before sealing it under the lid, and not during the processing of the legumes.

Necessary ingredients for seaming pickled green peas for the winter without sterilization

peas – 1.5 kg
water – 1 l
salt – 1 tbsp
sugar – 2 tsp
vinegar 9% - 50 ml

Step-by-step instructions on how to roll up pickled peas for winter without sterilizing

Peel the peas from the pods, sort, rinse very well in several waters and dry, spreading them on a kitchen towel.
Then place the dry grains in a saucepan and add water so that it completely covers the layer of peas. Place the container on the stove, bring to a boil over moderate heat, then reduce the heating level to minimum and simmer for 40-50 minutes until the water evaporates almost completely. Make sure that the mixture does not burn, but stir only as a last resort and very carefully, trying not to damage the fruit.
Use a slotted spoon to pack the hot peas into sterilized jars.
At the same time, prepare the filling. To do this, dissolve sugar and salt in a liter of water, boil for 10 minutes and pour into jars of peas while boiling. Add 1 tablespoon of vinegar on top of each, screw on metal lids, turn over, cover with a blanket or blanket and leave to cool. Keep in a cellar or cold pantry until winter.

How to quickly and easily freeze peas for the winter - step-by-step recipe with photos

If you don’t want to bother with canning for a long time, preparing marinades and sterilizing jars for a long time, you can simply freeze green peas in the required quantity, and in winter simply remove them from the refrigerator, defrost and use at your own discretion. How to do this quickly, describes in detail step by step recipe with photo.

Necessary ingredients for freezing green peas for winter

green peas – 1 kg
water – 1 l
salt – 1 tsp
citric acid – ½ tsp

Step-by-step instructions on how to freeze fresh green peas for winter at home

Remove the peas from the pods, sort through, removing spoiled fruits, wash well in running water and place in a colander to drain excess moisture.
Boil water in an enamel saucepan, add salt and citric acid and cook until the crystals are completely dissolved.
Blanch the peas in boiling salted water for 2-3 minutes, and then immediately cool them in ice water.
Place the grains in a kitchen sieve and let the liquid drain. Then pour it onto a cloth so that the remaining moisture is quickly absorbed into it.
Place completely dry berries on a flat plate in one layer, wrap tightly on top with cling film and place in freezer on a completely flat surface. When the peas are frozen, you can stack the plates on top of each other or pour portions of peas into plastic bags and put them in the freezer in the way that is most convenient.