How to pickle green peas for the winter at home: the best recipes and recommendations for storing blanks

Did you know that canned peas are not only a tasty addition to many dishes, but also a very healthy and high-calorie product? 100 g contains more than 300 energy units. It is high in fiber, which lowers cholesterol levels, removes toxins and toxins from the body and improves the functioning of the digestive system. Nucleic acid enhances tissue regeneration and slows down skin aging.

Home preservation recipes

To provide your family for the winter with tasty and useful product, many housewives prefer to preserve peas on their own. In this article, we will look at step by step recipes on how to pickle green peas for the winter at home with minimal cost.

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Pickled green peas with sterilization

The easiest recipe with the minimum amount of ingredients. The amount of the finished product is 600 g.

Ingredients:

• 500 g peas;
• 1 liter of water;
• 10 g sugar;
• 10 g of coarse salt;
• 25 ml of 9% vinegar.

Preparation:

1. Pour boiling water over the peas and cook for 15 minutes.
2. Drain hot water, pour cold water and let stand for 3 minutes.
3. Arrange the beans into jars.
4. To prepare the marinade, mix water, salt and sugar. Boil the solution for 5 minutes.
5. At the end, pour in the vinegar and stir.
6. Pour marinade over jars, roll up.
7. Take a large saucepan. Place a cotton towel at the bottom. Put jars on top, fill everything with water up to the neck. Sterilize for 40 minutes.
8. Cool the workpieces upside down to room temperature under a blanket.

Council. Do not cook peas for longer than the time indicated in the recipe. Otherwise, it will lose its shape.

Cooking without sterilization

The recipe is for a three-liter can. But it is better to take 3 liter or 6 half liter, because the workpiece according to this recipe can only be stored for a few days.

Ingredients:

• 3 liters of green peas;
• 1 liter of water;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. 9% vinegar in a half-liter jar.

Preparation:

1. Put peas in a saucepan and cover with water. Cook for 20-25 minutes.
2. At this time, mix water, salt and sugar in a separate saucepan. Bring the solution to a boil.
3. Drain the boiled peas and place the beans in jars.
4. Pour marinade over.
5. Pour vinegar on top.
6. Roll up.

Council. Before use, you can rinse the preservation under running cold water. This will remove the vinegar taste and smell.

Natural Canned Peas

This recipe is suitable for those who are contraindicated in the use of vinegar or citric acid. Only 4 ingredients, minimum effort - and the dish is ready. You will need 2 half-liter cans.

Ingredients:

• 660 g peas;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 1 tsp salt.

Preparation:

1. Boil the peas over low heat for 15-25 minutes, depending on the degree of maturity.
2. Drain the water, put the beans in jars.
3. Boil water in a separate saucepan. Dissolve granulated sugar and salt in it.
4. Fill the jars with the solution.
5. Roll up.
6. Cool under a blanket or a fur coat upside down.

Important! Since this recipe does not include preservatives, sterile dishes must be used. Jars and lids must be boiled before seaming.

Homemade canned peas with citric acid

An option for those who, for whatever reason, do not use vinegar. The taste of peas prepared in this way is softer.

Ingredients:

• 650 g peas;
• 1 liter of water;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 3 g citric acid.

Preparation:

1. Place the peeled peas in a saucepan and blanch for 3 minutes in boiling water.
2. At this time, in a separate container, mix a liter of water, sugar, salt and citric acid.
3. Mix everything thoroughly and bring to a boil.
4. Cook until the crystals of salt and sugar are completely dissolved.
5. Place the blanched peas in a jar, pour over the marinade and cover.
6. Place the workpiece in a pot of hot water. Bring to a boil and cook for 2.5-3 hours from the moment of boiling.
7. Get the cans, roll them up and cool them under the covers.

Important! During sterilization, a metal grate or a wooden circle can be placed on the bottom of the pan.

A simple recipe with 9% vinegar, like in the store

Polka dots are obtained exactly like from a store shelf.

Ingredients:

• 650 g peas;
• 1 liter of water;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 0.5 tsp 70% vinegar per liter jar.

Preparation:

1. Pour the peas with water and cook for 15-20 minutes over low heat.
2. Drain the water.
3. Arrange the peas in the jars.
4. Prepare the marinade in a separate container. To do this, dissolve salt and sugar in a liter of water. Bring the solution to a boil and cook for 4 minutes.
5. Pour the marinade over the jars. Leave to marinate for half an hour.
6. Drain the marinade back into the pot, bring to a boil and refill the jars.
7. Pour vinegar on top.
8. Cover the jars with lids and place in a large pot to sterilize. Cook for 25 minutes.
9. Roll up the jars and cool to room temperature.

Preservation of green peas with cucumbers for the winter

This blank will appeal to lovers of Olivier. It will shorten the preparation time for the salad. The container must be selected of the required volume. The output of the finished product is 1 liter.

Ingredients:

• 150 g green peas;
• 15 fresh cucumbers (how much will fit in a liter jar);
• 500 ml of water;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. 9% vinegar;
• 1 garlic clove optional
• greens to taste.

Preparation:

1. Boil the peas for 15-20 minutes. Drain the water.
2. Put garlic and herbs at the bottom of the jar.
3. Lay cucumbers and peas on top.
4. Pour boiling water over and let stand for 5 minutes. Drain water into a saucepan, bring to a boil and refill the jar.
5. Repeat the procedure one more time.
6. Pour salt and sugar into the water poured into the pan. Pour in vinegar. Bring the liquid to a boil and cook until the crystals are completely dissolved.
7. Pour the marinade over the peas. Roll up the jar.

Pickled peas in pods

An original cold appetizer for those who like to experiment in the kitchen. The pods become soft but crispy. It is necessary to choose pods of sugar ripeness without any damage. The recipe is for a half-liter jar.

Ingredients:

• 300 g pea pods;
• 200 ml of water;
• 1 tsp salt;
• 0.5 tsp Sahara;
• 3 tbsp. l. 9% vinegar;
• greenery, garlic and pepper if desired.

Preparation:

1. Wash the pods thoroughly and cut off the tails. Remove the longitudinal rigid vein at the pod seam.
2. Place the pods in a jar. Pour sugar and salt on top. Add greens, pepper and garlic.
3. Boil water and pour it over a jar. Leave on for 10 minutes.
4. Drain the water into a saucepan, bring to a boil, pour back into the jar and leave for 10 minutes.
5. Repeat the procedure a third time, adding vinegar while boiling.
6. Roll up the finished workpiece and cool.

About the rules for storing peas for the winter

Home canned green peas have a shelf life of one year. In the case of using vinegar - six months longer.

For long-term preservation of seaming, the following rules must be observed:

1. Keep jars in a cool place. A cellar or refrigerator is great for storage.
2. When storing in an apartment, you should put the workpieces away from heating appliances, as well as from the kitchen.The air temperature in the kitchen is constantly changing, which often leads to product spoilage.
3. Do not put jars on the balcony in winter. Frozen water tends to expand. Because of this, the tightness of the cans will be broken.
4. The opened canned food should be consumed within two to three days. Therefore, it is worth picking up small storage jars.
5. During the storage period, you periodically need to monitor the condition of the peas. Neither the water nor the peas themselves should darken.

Additional recommendations

Some more important tips for making canned peas at home:

1. Sugar, semi-sugar and shell peas are suitable for pickling.
2. It is better to harvest on the 8th day after the flowering of the plant.
3. After harvesting, the pods are stored for only a day, and the husked peas - 5-7 hours.
4. To keep the peas presentable and not fall apart, do not stir them during cooking. You also do not need to boil the peas in highly boiling water.
5. Pouring with cold water immediately after boiling will allow the peas to retain their color and not cloudy due to the starch released.
6. Putting a towel on the bottom of a pot or bowl during sterilization will reduce the risk of the bottom of the cans breaking off.

Let's sum up

Canned green peas are not only tasty, but also a healthy treat. Milk peas harvested in this way retain almost all of their beneficial properties.

Application for this legume incredibly wide: in salads, soups, as an addition to a side dish or as an independent dish. Therefore, feel free to try to pickle peas yourself, and during the winter holidays you will have a natural homemade product.