Green peas for the winter - delicious homemade recipes. A store-bought recipe for green peas for the winter. How to can green peas.

Green peas contain many beneficial substances that improve the functioning of the entire digestive system. You can prepare them for the winter by drying them; pickled peas for the winter are also very good. In the first case, most of the vitamins are lost during processing, so the best and most acceptable second option is pickling. This winter appetizer can be used as an addition to various salads, as a side dish for meat, fish and vegetable dishes and also as a quick snack.

Green peas are one of the most irreplaceable types of beans. Usually it is often necessary for preparing various salads, as it adds juiciness and moderate sweetness to it. But we prepare salads not only in the summer, when fresh peas are always at hand, but also in the cold seasons. Therefore, canning green peas is a great way out of this situation, especially if you are a fan of low-calorie salads.

Ingredients (for a five hundred liter jar):

four hundred grams of peeled green peas;
two teaspoons of coarse salt;
two tea spoons of sugar;
one liter of clean water;
three peas of allspice;
two bay leaves;
three teaspoons citric acid.

How to pickle peas at home:

Before whipping up this winter dish, prepare everything you need. Sterilize the necessary utensils in the most comfortable way for you (over steam, scalding with boiling water or in the oven). Remove the peas from their pods and rinse with water.
Having placed an enamel container with clean water on the stove, add all the ingredients from the list above (except peas and acid), boil for fifteen minutes.
Carefully place green peas in jars, add citric acid, pour marinade and cover with a lid. We put a bowl of hot (not boiling water) water on medium heat, after laying a towel on the bottom (to prevent the jars from bursting), move the containers with peas there and sterilize for twenty minutes.
Carefully remove the jars and roll up their lids. Place it bottom up, wrap it in a warm blanket and leave it to steep for twelve hours. We move the cooled containers with winter snacks to a dry place with a low temperature for further storage.

How to pickle green peas with cucumbers

If you are not a fan of eating green peas alone, then this recipe is for you. The unique aroma and juicy taste of peas and cucumbers combine extremely well and make an amazing canned duo. And adding a lot of spices and herbs will give a slightly spicy aroma to this dish.

Products needed for preservation:

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

For marinade per liter jar you will need:

three hundred fifty milliliters of clean water;
one teaspoon of coarse salt;
two tea spoons of sugar;
one bay leaf;
four peas of allspice;
one inflorescence (umbrella) of dill;
thirty milliliters of 9% acetic acid;
two cloves of garlic;
three cherry leaves;
one horseradish leaf.

Homemade pickled green peas:

Initially, sterilize the containers using the method that is most comfortable for you. Peel the peas from the pods, cut off the tails of the cucumbers, wash them with cold water, place them together in a deep bowl and cover with water for four hours. Chop the cucumbers into small squares three centimeters wide.
Place all the ingredients from the list above at the bottom of the jar, then evenly place the cucumbers and green peas (you can arrange them in layers) and pour boiling water over them. After fifteen minutes, drain it and pour boiling water again, placing the lid on the neck of the jar.
Place a pan with a cloth-covered bottom on the stove and pour in warm water. We rearrange the containers with the winter snack into the pan and sterilize over medium heat for a quarter of an hour.
Carefully taking out the jars, carefully tighten the lids and move them under a warm, thick cloth, having previously placed them upside down. Every other day, place the cooled pieces for storage for the winter in a room with a temperature below zero.

Homemade pickled peas

This recipe instant cooking pickled peas is suitable for you if you are constantly in a hurry and are late, but still want to stock up on them for the winter. The recipe allows you to quickly preserve this type of bean and not lose anything in the process, such as beneficial minerals and a unique, refreshingly sweet taste.

Ingredients for cooking canned green peas:

seven hundred grams of green peas;
three hundred milliliters of clean water;
ten grams of sugar;
five grams of sea salt;
twenty milliliters of 6% apple cider vinegar;
one bunch of fresh dill;
three cloves of garlic.

How to pickle green peas at home:

Remove the green peas from the pods and rinse them under running cold water.
Put the peas in a saucepan with water and put it on the fire, cook it for five minutes over moderate heat. If the peas are not too young, increase the boiling time to fifteen minutes, but be careful not to overcook them.
Place all the ingredients in pre-sterilized jars, putting spices and herbs on the bottom and pour boiling water over them. We carefully tighten the lids on the blanks and place them on them, wrap them in a warm blanket.
After a day, we move the infused appetizer to a non-humid place with low temperatures for winter storage.

Pickling peas at home

By canning green peas in pods, you retain a huge part of the vitamins and minerals, since most of them are found in solid fibers, which normalize the functioning of the gastrointestinal tract. The pods themselves are very hard and difficult to chew, but after canning and soaking in liquid, they soften. Therefore, this type of pickling of the legume family (peas, beans, etc.) is the most beneficial for the human body.

Ingredients you will need for this snack:

five hundred grams of green peas in pods;
five glasses of clean water;
five grams of citric acid;
five tablespoons of coarse salt;
five grams of baking soda;
three tablespoons of sugar;
four hundred milliliters of 3% acetic acid;
three peas of allspice;
cinnamon stick.

Pickling green peas at home:

First, wash the pea pods, place them in a deep bowl and soak in cold water for two hours. After this, process them in boiling water for two minutes, adding citric acid. Fold the pea pods vertically, add salt and place allspice along with a cinnamon stick in jars.
In an enamel bowl on the stove, boil clean water for a couple of minutes, before adding sugar and adding acetic acid. Pour the finished composition into the jars with the rest of the ingredients and put the lids on.
Place the pan of water on the stove again, placing something on the bottom that will separate it from the glass of the jars (a towel, a non-dying cloth, a wooden stand). Place the pieces there and sterilize them for twenty minutes over medium heat.
Having taken out the jars, seal them tightly with lids and place them bottom up, cover with a blanket for further cooling. After twelve hours, remove this winter snack to a room with low temperatures (cellar, balcony) before eating.

Pickled green peas for the winter

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

Ingredients needed for this winter preparation:

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

Ingredients of the marinade:

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

Pickled green peas recipe:

Pre-sterilize necessary utensils using any method convenient for you (over steam, boiling water, in the oven). Remove the pods from the green peas and rinse with cool water.
Carefully place the peas in containers and pour in the apple cider vinegar. In the meantime, placing a bowl of distilled water on the stove, add all the ingredients from the list for the marinade and boil for ten minutes. Pour the boiling spicy solution over the green peas in the jars and cover the neck with a lid.
Cover the bottom of a deep enamel dish with a non-dying cloth, fill it with water and place it on the stove. We rearrange the containers with the winter snack there and sterilize for fifteen minutes over moderate heat.
Having carefully taken it out, seal it with lids and place the containers upside down, wrap them in thick cloth to cool. After twenty-four hours, we transfer the winter-spun containers to a non-humid room with a temperature slightly below zero to preserve them.

By following these recipes on how to pickle peas at home, you will not only have a wonderful snack of juicy and sweet green peas, but also a number of vitamins and nutrients that will help you overcome winter vitamin deficiency (lack of vitamins in the body). And each jar of this preparation with a bright green color will remind you of wonderful warm summer days.

In addition to these recipes, you may also be interested in options for such winter preparations as, for example, and.

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 latter option goes great with salads, poultry, 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 operating rules:

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.

Compound:

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

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. These homemade canned peas will become your family's favorite product if you follow all the recipe steps correctly. The volume of the main product here can be anything within 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 soups and 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 carry out the final stage of 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.

Video: canning peas at home

After reading the cooking videos from professionals below, you will understand how to properly and quickly peel green pods, how to calculate down to the gram the amount of sugar, salt and other seasonings for marinade and/or brine, and what utensils to use. You will have no more questions about how to preserve green peas at home so that they remain as healthy and tasty as fresh.

How to roll green peas at home

Pickled peas for the winter

Homemade canned peas

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%). 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 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 the risk of coronary disease, hypertension and atherosclerosis by 22%.
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 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 product nourish the organs of vision, protect against cataracts and macular degeneration, and protect 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 display 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.

Green peas in colorful tins always catch our attention on supermarket shelves. We have known this delicacy since childhood. New Year's "Olivier" and many others cannot do without it.

Did you know that you can prepare this product at home? In this article we will tell you how to prepare green peas for the winter at home and preserve them.

Prepare the peas as in the store and can them in own juice, with or without vinegar, marinating in pods or together with cucumbers is relatively easy.

Let's look at each of these recipes in detail.

"Store" peas

By the name, you probably guessed that we are talking about canned peas with a taste that is well known to everyone.

You will need:

1.5 kg of pea grains;
1 liter of water;
1 tsp. citric acid;
3 tsp. salt;
3 tsp. Sahara.

Add salt, sugar and well-washed peas to boiling water and boil for 15 minutes. Place the peas in sterile jars and pour boiling marinade over them, close the lids. If there are concerns that the preservation may “explode,” add half a teaspoon of 9% vinegar to each jar before sealing.

Peas marinated with vinegar

Canned food sealed with vinegar lasts much longer. Thanks to this preservative, bacteria do not multiply in the brine, affecting the shelf life of the products.

Ingredients:

2 liters of water;
5 kg of green peas;
100 g salt;
100 g sugar;
allspice peas;
carnation;
70 ml vinegar (9%);
lemon acid.

Soak the peas in water overnight to save time during cooking. Place it in a saucepan, cover with clean water, boil for 5-10 minutes, adding citric acid to the container at the tip of a knife. Thanks to this, the color of the peas will be bright and rich.

For the marinade, boil water, add salt, sugar, vinegar. Place three balls of allspice and 2 cloves in sterile jars. Add peas there too. Pour boiling marinade and screw on the tin lid.

How to Can without Vinegar

For people who have problems with the gastrointestinal tract, the “acid-free” method of preparing peas in jars using a mixture of sugar and salt is more suitable.

Marinade:

sugar – 1.5 tbsp. l.;
salt – 1 tsp;
water – 1 l;
peppercorns – 4 pcs.

Add salt, sugar and 1 kg of pea grains to boiling water. After 5 minutes, use a slotted spoon to place the peas into hot, sterile jars and pour in.

Important. Do not fill jars to the very top. Leave 2 cm of empty space up to the neck.

Sterilization takes place in two stages. Place the opened jars in a saucepan of boiling water and do not turn off the heat for half an hour. Remove the containers, cover with gauze and cool. After 24 hours, repeat sterilization, but reduce the time to 20 minutes. After this, the jars can be closed.

Pickled pods

Peas marinated in pods can be an original dish and table decoration. Choose pods of “sugar” ripeness with the peel intact so that there are no dark spots on it.

To prepare a half-liter tank you will need:

pea pods – 300 g;
dill, parsley – 50 g each;
water – 200 ml;
garlic – 2 cloves;
salt – 1 tsp;
sugar – ½ tsp;
vinegar (9%) – 3 tbsp. l.;
allspice – 5-6 peas.

Rinse the peas under running water, cut off all the “tails”. Remove the stiff tape connecting the two halves of each pod. Place the fruits in a sterile, dry jar. Add salt, sugar, finely chopped herbs, garlic, pepper. Fill the contents of the jar with boiling water, covering with a plastic lid.

After 10 minutes, pour the brine into the pan, boil again and pour into the jar. Leave for another 10 minutes. Repeat boiling again. At the same time, add vinegar to the brine. Pour the brine into the jar and screw it on with a tin lid.

Spicy peas

This recipe is perfect for spice lovers. The sweet taste of peas will be complemented by a bright bouquet of spices.

Ingredients:

1 kg of green peas;
450 ml water;
100 g sugar;
4 things. bay leaf;
20 ml 9% apple cider vinegar;
4 things. carnations;
6 peas of allspice;
6 pcs. mint leaves;
half a cinnamon stick and half a vanilla stick;
10 cardamom seeds.

Rinse the peeled peas well with cold water. Place it in pre-sterilized jars and add apple cider vinegar. Add all the ingredients listed above to a container of water and boil for 10 minutes. Without allowing the brine to cool, pour it into jars with peas and cover with a lid.

Take a large saucepan, put a cloth on the bottom, and fill it with water. The container for sterilizing twists is ready. Place the jars in it and sterilize over medium heat for 15-20 minutes. After this procedure, the jars are ready for “twisting”.

Peas marinated with cucumbers

What do we usually need from canning for Olivier salad? Of course, cucumbers and peas. With this recipe, you'll get all the ingredients in one jar!

You will need:

cucumbers – 1 kg;
green pea grains – 400 g;
water – 500 ml;
sugar – 4 tbsp. spoons;
salt – 2 tbsp. spoons;
vinegar 9% – 3 tbsp. spoons;
– 2-3 cloves;
horseradish leaves;
umbrellas and dill stems;
cherry and currant leaves (to taste).

Place fresh peas on the fire and bring to a boil, cook for 10-15 minutes. Be careful not to overcook the peas. Place herbs and chopped garlic in sterile dry jars. In each container place 1-2 sprigs of dill with inflorescences and 1-2 leaves of horseradish, 2-3 cloves of garlic. If you put currant and cherry leaves in your favorite preparations, use them in this recipe.

Now lay out the cucumbers. Place them vertically, sprinkling each layer with peas. Pour boiling water into the jars and cover with lids, let stand for 5-6 minutes. Pour the water into a saucepan and repeat the procedure again: boil, pour in, wait 5-6 minutes and drain. Before the third pour, add salt, vinegar, and sugar to the saucepan with the water drained from the jars. Boil the brine and pour into jars. Now you can wrap them up for the winter.

Important. For any of the above canning methods, place the jars on the lids and cover with a blanket. The longer the workpieces cool, the less likely it is that they will “explode.” Choose a cool and dark place to store peas.

Green peas in their own juice - an old recipe

This is how peas were prepared more than a hundred years ago. This recipe is in old cookbooks.

Ingredients:

grape or cherry leaves;
green pea.

Boil the peas for 2-3 minutes, then immediately cool under running cold water. This will preserve the color of the workpiece. Transfer them to clean jars or ceramic storage containers. Top with cherry or grape leaves, place the board with the weight. It is recommended to store in a cellar. Add peas to winter salads, soups or side dishes.

Dried and frozen peas

For home storage, preservation is not the only available method. Let's consider alternative options for storing peas at home in winter.

Drying

There is nothing complicated about this process. All varieties of peas are suitable for drying. But in order to save the harvest, you must follow certain rules:

Clean the collected ones immediately.
Choose young, juicy peas that have not yet hardened.
Sort through the harvest and discard all spoiled seeds.
Rinse the grains under running water.
Blanch them in boiling water for 2 minutes, then immediately place them under an ice stream. This will preserve the color of the peas.
Boil again and cool again.

Now you can proceed to the process, which takes place in the oven. Place the peas, dried after a cold shower, in an even layer on a baking sheet and place in an oven preheated to 50 degrees for 60 minutes. Then remove the baking sheet and let the grains cool.

This takes about an hour and a half. Then return the peas to the oven, already preheated to 70 degrees, and dry them for an hour. If desired, repeat the drying-cooling process several more times.

Important. The hardness of peas and the duration of their storage directly depend on the number of drying stages.

To obtain dried peas, an electric dryer is also used. Preparing the grains is no different from the previous method. Then the peas are laid out on special mesh trays and dried for 2 hours at a temperature of 40°C, allowed to cool and drying repeated for 1.5 hours, increasing the temperature to 50°C. The third, final stage of drying takes place at 60 degrees and lasts 2 hours.

Store the harvest in jars with tightly closed lids so that food moths cannot settle in them.

Freezing

This method will keep peas fresh all winter. Let's look at several options for freezing peas at home:

in raw form;
blanched;
in pods;
in forms.

Smooth and brain seeded varieties are suitable for freezing split peas. They are tender and sweet. Sugar snap peas are suitable for freezing in pods.

Frozen raw peas

Wash the pods and remove the seeds from them. Sort out damaged peas. Place the remaining harvest in containers or plastic bags and place in the freezer. When frozen raw, the seeds may become bitter. That is why peas before being sent to freezer subjected to heat treatment.

Freezing blanched peas

Sort out intact, bright, dense, unspoiled peas, rinse them 3-4 times under the tap in a colander or sieve. Then, directly in a colander, lower the seeds into boiling water for 2-3 minutes. After boiling water, place the peas in a container with water and ice.

Drain and scatter peas onto a tray or cutting board and freeze for 3 to 4 hours until flaky. Then package it in bags or containers and put it in the freezer for storage.

Peas, frozen in molds or broth

Wash the peas, sort them, leave the strongest, brightest, without stains or damage. Place in silicone baking molds, fill with broth or water. Place them in the freezer for 24 hours. Place the resulting “pea” ice cubes into convenient forms for long-term storage.

Reference. When any liquid freezes, it expands. Therefore, do not fill the molds with water or broth to the very top.

How to Freeze Pea Pods

Cut off the “tails” of washed and dried pods and remove the longitudinal hard fibers. Carry out heat treatment in the same way as with grains.

Attention. Tender peas are blanched for no more than 1 minute.

After this, cool sharply and blot with paper napkins or towels. Place the pods in containers or bags and place in the freezer.

Store frozen peas for 9 months at a temperature no higher than -18 degrees.

Not only fresh but also frozen peas are suitable for canning. It is enough to douse it with warm water before starting the preparation. There is no need to defrost completely. After harvesting from the garden, immediately remove spoiled, diseased and dried fruits.

If you boil peas, add a pinch of citric acid or a few drops of fresh lemon juice during the process. This way you will maintain the vibrant color of your harvest. Choose a place to store peas sealed in jars that is cool and dark.

conclusions

By choosing the most convenient way to prepare peas, you will provide yourself with a tasty treat for the whole winter. You don’t have to stand in a store in front of shelves with “Green Peas” from different manufacturers and remember which jar you bought last time and which one you didn’t like at all. Choose your recipe and favorite dish will be on your table at any time of the year.

In winter, a jar of green peas pickled at home can be a real godsend. You can add it to the traditional Olivier salad, to a hearty borscht, and simply serving it with a fragrant, juicy steak is also quite good. And most importantly, the pea preparation is completely natural, without any additional harmful additives.

Pickled green peas are quite easy to prepare, but this legume itself is quite capricious. Any inaccuracies made during the process of canning peas can cause the contents of the jars to become cloudy and the lids to swell. Therefore, it is recommended to first boil the peas until tender, then pour in the marinade, after which the peas in jars must be sterilized.

Canned green peas for the winter

Young peas should be used for pickling; they are also called milk peas. The bean pod should be juicy, bright green in color, and the peas themselves should be tender and sweet in taste. It is ideal to preserve a freshly picked plant, otherwise on the second or third day it completely loses its taste: it turns yellow, becomes hard and tasteless.

how to make pickled peas at home

The ingredients in the photo recipe are given per 0.5 liter jar; if necessary, the quantity of products is increased.

Ingredients:

green peas (peeled) – 300 g,
water – 0.5 l,
granulated sugar – 0.5 tbsp.,
salt – ¾ tbsp,
vinegar - 1 tbsp.

Cooking process:

First, rinse the young peas under running water in a colander. Then transfer it to a saucepan, pour boiling water so that the liquid covers the peas by about 2 cm and place on the stove.

Cook the peas over moderate heat until the skins begin to wrinkle slightly. Depending on the degree of ripeness, the cooking time usually lasts 20-30 minutes.

Drain the water from the peas, and transfer the product itself to a clean, dry jar, not reaching 1 cm from the edge.

Boil half a liter of water, dissolve salt and sugar in it, pour in vinegar and immediately pour the boiling marinade into the jar of peas. Don’t rush to roll up the lid yet; the workpiece should still be sterilized.

For the last step, sterilization, use a saucepan of a size that can easily accommodate the jar of preserved food. Cover the bottom of the dish with a cloth napkin or kitchen towel folded several times. Place a jar of green peas on top. Pour hot water into a saucepan up to the shoulders of the jar, place a lid on top of the peas and boil over medium heat for 10 minutes.

Pickled green peas are ready for the winter. Roll up the jar, turn it upside down, wrap it in a warm blanket, and leave it like that until it cools completely. Then put the preserved food in a cool place (pantry or cellar).

We thank Ksenia for the recipe and photo of home-canned green peas.