Top 8 most delicious recipes for pickling peas at home: ingredients, step-by-step instructions and tips

Let's talk about a wonderful product growing in our beds - peas. In this article, we will discuss it benefit, especially the choice of varieties, we will learn how to salt peas at home and we will select a salting recipe for every taste.

A little about peas

Peas can be safely considered the champion in the amount of protein. In terms of its content, it is not inferior to beef, however, vegetable protein is more easily absorbed by the body. In addition, these beans contain B vitamins, carotene, vitamins C and PP, and are composed of potassium, manganese, iron and phosphorus salts.

The varied uses of peas make them a versatile product. If you don’t like it as a side dish or as part of a soup, then perhaps you will like fresh sweet peas from the garden. And if, reading these lines, you already remember the taste of New Year's "Olivier", you will probably find useful recipes for home preservation of this vegetable.

Next, we will share with you the most popular recipes and reveal some cooking secrets.

Choosing the right variety

So, our goal is to pickle the perfect peas. First, we stock up on a quality product. Not every variety is suitable for this purpose, so you need to carefully approach the choice.

Sugar varieties grown for unripe beans, which are eaten fresh during their ripening season. Hulled peas contain more starch and are high in calories. It is used mainly for making soups and cereals.

For homemade canned peas, you should look at the brain peas. So it is named due to the fact that at the end of ripening, its fruits become shriveled. This is because the starch content is less than in other varieties. It has the best taste and is considered the sweetest, which is why this type of peas is preferable for our favorite dishes.

Period ripeness of peassuitable for conservation, very short, it must be removed from 11 to 16 days after the formation of the peas. If collection is delayed by just a few days, the quality of the product is reduced. At the same time, the peas collected early are watery, wrinkled and tasteless. Simply put, the ideal fruit for us must still be soft enough to crush with two fingers.

Go to the kitchen

The ideal peas are already in front of us, it remains to prepare it. Preliminary preparation involves only cleaning and washing the fruit.

Now we choose a recipe that suits your goals.

1. Classic recipe

It has been tested over the years in the kitchens of thousands of housewives. The best time to prepare it is the harvest season, early July. Let's figure out how to salt green peas according to this recipe. You will need a simple grocery list:

Ingredients:

• green peas - 0.5 kg;
• vinegar (table 9%) - 1 tbsp. the spoon;
• water - 700 ml;
• salt - 3 tbsp. spoons.

Preparation:

1. Peas to peel.
2. Put the pot of water on the fire and add salt; when the salt dissolves, pour in the peas and cook for 35 minutes.
3. Sterilize the jar in any convenient way.
4. Pour 1 tablespoon of vinegar into a jar, pour in hot peas and pour the marinade in which it was boiled.
5. Roll up the jar, cover with a blanket overnight.

2.Natural canned peas

This recipe contains the minimum amount of ingredients and is quick to cook to preserve all the beneficial properties of the beans.

Ingredients:

• green peas - 500 g;
• salt - 0.5 tsp;
• sugar - 0.5 tsp;
• water - 1 l.

Preparation:

1. Prepare peas, cover with cold water and put on fire. Wait for it to boil, then cook for 15-20 minutes over medium heat, then spread hot over sterilized jars.
2. Boil 1 liter of water, adding salt and sugar.
3. Fill the boiled peas with boiling fill and roll up.
4. Turn the cans over, wait until they cool completely in the warmth.

Store jars in the refrigerator.

3. Peas with cucumbers

The usual combination of pickled peas with cucumbers can be obtained in one jar. This will require a little more ingredients, but the result will please you.

Ingredients:

• cucumbers - 400 g;
• green peas - 150 g;
• water - 500 ml;
• salt - 1 tbsp l .;
• sugar - 2 tbsp. l .;
• vinegar (9%) - 1 tbsp. l .;
• garlic - 1 clove;
• greens (to taste).

Preparation:

1. Wash green peas and boil for 10-15 minutes. Drain the water.
2. Put greens at the bottom of clean cans, any to your taste, for example, an umbrella of dill, a horseradish leaf, a black currant leaf. Add garlic.
3. Lay cucumbers on top, alternating with green peas.
4. Pour boiling water into the jar, cover them with sterilized lids, let stand for 5 minutes. Then pour the water into a saucepan, boil and pour boiling water over the jar again for 5 minutes. Drain the water back into the pot.
5. Add salt, sugar, vinegar to the water. Bring to a boil again and pour the boiling marinade over the jars. Roll up.

4. Pickled peas with citric acid

This traditional recipe will delight housewives with its simplicity.

Ingredients:

• green peas - 600 g;
• water - 1 liter;
• salt - 50 g;
• sugar - 50 g;
• citric acid - 2 g.

Preparation:

1. Simmer the peas in boiling water, no more than 5 minutes.
2. Boil water, add salt, sugar and citric acid.
3. Put the peas in jars and cover with boiling brine. Cover the container with lids.
4. Sterilize the seaming in a pot of water for 3 hours and roll up. Wrap up and leave to cool completely.

5. Canned peas with vinegar

For lovers of a more piquant taste, such a simple recipe is suitable:

Ingredients:

• peeled peas - 500 g;
• water - 500 ml;
• salt -10 g;
• sugar -10 g;
• vinegar - 25 ml.

Preparation:

1. Pour the prepared washed peas with boiling water and boil for 15 minutes over medium heat.
2. Dip the finished peas in ice water for 2-3 minutes. Arrange in sterilized jars, fill with marinade and roll up.
3. Place the filled cans in a pot of hot water and sterilize for 40 minutes.
4. Turn over, cover with a blanket and cool. Store in a cool, dark place.

6. Blanks for the winter (peas with cucumbers)

Ingredients:

• medium or small cucumbers - 400 g;
• green peas - 100 g;
• vinegar 9% - 1.5 tbsp. spoons;
• cloves - 2-3 pcs.;
• salt - 1 tbsp l .;
• sugar - 1 tbsp. l;
• water - 600-700 ml;
• currant, cherry leaves - 5-6 pcs.;
• allspice peas - 2-3 pcs.;
• garlic - 3 cloves;
• dill - 3 branches;
• oak / horseradish leaves - 2-3 pcs.

Preparation:

1. Boil the peas for 2 minutes after boiling.
2. Arrange the leaves of horseradish or oak, cherries and currants on the bottom of the jar. Add garlic there.
3. Arrange cucumbers in jars, pour peas on top.
4. Pour boiling water over the contents of the jars, cover and leave for 10 minutes.
5. Drain the water into a container, add salt, pepper and cloves, then pour in the vinegar and boil.
6. Pour the marinade over the jars and roll up.
7. Leave to cool upside down.

7. Salting peas without brine

A very original and not laborious recipe deserves attention, despite the pun in the name.

Ingredients:

• Green peas - 1 kg;
• Salt - 80 g.

Preparation:

1. Dip the peas for 2-3 minutes in boiling water.
2. Cool in an enamel saucepan. Add 60 g of salt and stir.
3. Put in a jar, pour the remaining salt on top, close the jar with a nylon lid and put it in a cool place.
4. Rinse under running water before use.

8. Cooking peas in pods

A jar of pickled peas in pods will become a highlight among your homemade preparations.

Ingredients:

• peas in pods - 500 g;
• water - 5 glasses;
• citric acid - 5 g;
• coarse salt - 5 tbsp. spoons;
• soda - 5 g;
• sugar - 3 tbsp. spoons;
• acetic acid 3% - 400 ml;
• cinnamon stick;
• allspice to taste.

Preparation:

1. Rinse pea pods, put in a bowl and soak in cold water for 2 hours.
2. Boil water with citric acid and dip the peas in it for 2 minutes.
3. Fold the peas vertically, add salt and put allspice and a cinnamon stick in the jars.
4. Boil water, add vinegar and sugar.
5. Pour the finished marinade into jars to the rest of the ingredients and cover with lids.
6. Place a large pot of water on the stove with something on the bottom that will separate it from the glass of the jars, such as a towel, wooden stand. Place the jars in there and sterilize them over medium heat for 20 minutes.
7. Take out the cans, twist and leave the bottom up, wrapped in a blanket for further cooling. After 12 hours, it can be removed to a cool room.

Cooking peas without sterilization

There is also an express method for preparing green peas, which requires a minimum of ingredients, time and effort. To prepare peas according to this recipe, you need to pay special attention to the cleanliness of the cans. Since the peas will cook without sterilization, wash the jars thoroughly.

Ingredients:

• green peas - 700 g;
• water - 1 l;
• salt - 1 tbsp. the spoon;
• sugar - 2 tsp;
• vinegar 6% - 1 tbsp. spoon (in each jar).

Preparation:

1. Rinse the peas and discard in a colander.
2. Pour into a saucepan, cover with water to cover the peas, and cook for 35 minutes. During this time, the water will boil almost completely. Drain the peas in a colander again to remove the liquid.
3. Put the boiled peas in the jars.
4. Add sugar and salt to the water and boil.
5. Pour the boiling brine over the peas in the jars and pour the vinegar on top.
6. Close the jars tightly with lids, cool and transfer to the refrigerator.

To exactly work out

Choosing the right base ingredient will be a key factor in making canned peas. It should not be overripe, sweet in taste and soft to the touch.

Important... Choose whole beans to keep the brine clear.

You can sterilize jars for blanks in any way convenient and familiar to you: in the oven, microwave, saucepan with water or steam.

Conclusion

There are many options for preparing canned peas, all of them do not require any special skills, and a set of necessary ingredients is available to everyone. Of course, buying a ready-made jar of canned peas will not be difficult. But isn't it tempting to cook it to your liking and make your dish exactly as you envision it?