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

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 contains a lot of fiber, which lowers cholesterol, removes toxins and waste from the body and improves the functioning of the digestive system. Nucleic acid increases tissue regeneration and slows down skin aging.

Recipes for home canning

To provide your family with tasty and useful product, many housewives prefer to can peas themselves. 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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Sterilized pickled green peas

The easiest recipe with a minimum number of ingredients. Amount of finished product – 600 g.

Ingredients:

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

Preparation:

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

Advice. Do not cook peas longer than the time specified in the recipe. Otherwise it will lose its shape.

Preparation without sterilization

The recipe is for a three-liter jar. But it’s better to take 3 liters or 6 half-liters, because 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 per half-liter jar.

Preparation:

1. Place peas in a saucepan and add water. Cook for 20-25 minutes.
2. Meanwhile, in a separate saucepan, combine water, salt and sugar. Bring the solution to a boil.
3. Drain the boiled peas and place the beans in jars.
4. Pour over the marinade.
5. Pour vinegar on top.
6. Roll up.

Advice. Before use, you can rinse the preserved food 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. Just 4 ingredients, a minimum of effort - and the dish is ready. You will need 2 half-liter jars.

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 their degree of ripeness.
2. Drain the water and place 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 fur coat in an inverted position.

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

Homemade canned peas with citric acid

An option for those who for some 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 salt and sugar crystals are completely dissolved.
5. Place the blanched peas in a jar, pour in the marinade and cover with a lid.
6. Place the workpiece in a pan with hot water. Bring to a boil and cook for 2.5-3 hours from the moment of boiling.
7. Take out the jars, roll them up and cool them under a blanket.

Important! During sterilization, you can place a metal grid or a wooden circle on the bottom of the pan.

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

The peas come out exactly like they come off the 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 water over the peas and cook for 15-20 minutes over low heat.
2. Drain the water.
3. Divide the peas into 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. Fill jars with marinade. Leave to marinate for half an hour.
6. Pour the marinade back into the pan, bring to a boil and pour back into the jars.
7. Pour vinegar on top.
8. Cover the jars with lids and place in a large saucepan to sterilize. Cook for 25 minutes.
9. Roll up the jars and cool to room temperature.

Preserving green peas and cucumbers for the winter

This preparation will appeal to Olivier lovers. It will reduce the salad preparation time. The container must be selected in the required volume. The yield of the finished product is 1 liter.

Ingredients:

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

Preparation:

1. Boil the peas for 15-20 minutes. Drain the water.
2. Place garlic and herbs at the bottom of the jar.
3. Place cucumbers and peas on top.
4. Pour boiling water over and let stand for 5 minutes. Pour the water into the pan, bring to a boil and fill the jar again.
5. Repeat the procedure again.
6. Add salt and sugar to 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 marinade over 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 still crispy. It is necessary to select pods of sugar ripeness without any damage. The recipe is for a half-liter jar.

Ingredients:

• 300 g pea pods;
• 200 ml 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 hard vein at the seam of the pod.
2. Place the pods in a jar. Sprinkle sugar and salt on top. Add greens, pepper and garlic.
3. Boil water and pour it into the jar. Leave 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 product and cool.

About the rules for storing peas for the winter

Green peas canned at home can be stored for one year. If you use vinegar, it will last for six months.

For long-term preservation of the 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 place 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. You should not put jars on the balcony in winter. Frozen water tends to expand. Because of this, the seal of the cans will be broken.
4. Opened canned food should be consumed within two to three days. Therefore, it is worth choosing small jars for storage.
5. During the storage period, you need to periodically 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 shelling peas are suitable for pickling.
2. It is better to harvest on the 8th day after the plant blooms.
3. After harvesting, the pods are stored for only a day, and the shelled peas are stored for 5-7 hours.
4. To ensure that the peas retain their presentable appearance and do not fall apart, they should not be stirred during cooking. There is also no need to cook peas in very boiling water.
5. Filling with cold water immediately after cooking will allow the peas to retain their color and not become cloudy due to the released starch.
6. If you place a towel on the bottom of the pan or basin during sterilization, the risk of the bottom of the jars breaking off will be reduced.

Let's sum it up

Canned green peas are not only tasty, but also a healthy treat. Milk peas prepared in this way retain almost all 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 pickling peas yourself, and during the winter holidays you will have a natural homemade product.