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, features of choosing varieties, we will learn how to pickle peas at home and select a pickling recipe for every taste.

A little about peas

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

The variety of uses for peas makes them a versatile food. If you don't like them as a side dish or in soup, then you might like fresh sweet peas from the garden. And if, while reading these lines, you already remember the taste of New Year's Olivier, recipes for home canning of this vegetable will probably be useful to you.

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, let's stock up on a quality product. Not every variety is suitable for this purpose, so you need to carefully choose.

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

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

Period pea ripeness, suitable for conservation, very short, it needs to be removed from 11 to 16 days after the formation of peas. If the collection is delayed by just a few days, the quality of the product decreases. At the same time, peas collected early turn out watery, crumpled and tasteless. Simply put, the ideal fruit for us should still be soft enough to be crushed with two fingers.

Let's go to the kitchen

The perfect peas are already in front of us, all that remains is to prepare them. Preliminary preparation simply involves cleaning and washing the fruit.

Now 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. spoon;
• water - 700 ml;
• salt - 3 tbsp. spoons.

Preparation:

1. Peel the peas.
2. Place a pan of water on the fire and add salt; When the salt has dissolved, add 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 the hot peas and pour over the marinade in which they were cooked.
5. Roll up the jar and cover with a blanket overnight.

2. Natural canned peas

This recipe includes a minimum amount of ingredients and is quick to prepare, allowing you to preserve all the beneficial properties of the beans.

Ingredients:

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

Preparation:

1. Prepare the peas, cover with cold water and put on fire. Wait until it boils, then cook for 15-20 minutes over medium heat, then place hot in sterilized jars.
2. Boil 1 liter of water, adding salt and sugar.
3. Pour boiling sauce over the boiled peas and roll up.
4. Turn the jars over and wait until they cool completely in a warm place.

Store jars in the refrigerator.

3. Peas with cucumbers

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

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 the green peas and boil for 10-15 minutes. Drain the water.
2. Place greens at the bottom of clean jars, any to your taste, for example, dill umbrella, horseradish leaf, black currant leaf. Add garlic.
3. Place cucumbers on top, alternating them with green peas.
4. Pour boiling water into the jar, cover with sterilized lids, and let stand for 5 minutes. Then pour the water into a saucepan, boil and fill the jar with boiling water again for 5 minutes. Drain the water into the pan again.
5. Add salt, sugar, vinegar to the water. Bring to a boil again and fill the jars to the top with boiling marinade. 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. Scald the peas in boiling water for no more than 5 minutes.
2. Boil water, add salt, sugar and citric acid.
3. Place the peas in jars and pour boiling brine over them. Cover the containers with lids.
4. Sterilize the roll in a pan with water for 3 hours and roll. Wrap up and leave until completely cool.

5. Canned peas with vinegar

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

Ingredients:

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

Preparation:

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

6. Winter preparations (peas and 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 and cherry leaves - 5-6 pcs.;
• allspice peas - 2-3 pcs.;
• garlic - 3 cloves;
• dill - 3 sprigs;
• oak/horseradish leaves - 2-3 pcs.

Preparation:

1. Boil the peas for 2 minutes after boiling.
2. Place horseradish or oak, cherry and currant leaves at the bottom of the jar. Add garlic there.
3. Place cucumbers in jars and sprinkle 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. Fill the jars with marinade and roll up.
7. Leave to cool upside down.

7. Salting peas without brine

A very original and not labor-intensive recipe deserves attention, despite the pun in the name.

Ingredients:

• Green peas - 1 kg;
• Salt - 80 g.

Preparation:

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

8. Cooking peas in pods

The highlight of your homemade preparations will be a jar of pickled peas in pods.

Ingredients:

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

Preparation:

1. Wash the pea pods, place in a bowl and soak in cold water for 2 hours.
2. Boil water with citric acid and put peas in it for 2 minutes.
3. Fold the pea pods vertically, add salt and put allspice and a cinnamon stick into the jars.
4. Boil water, add vinegar and sugar.
5. Pour the finished marinade into jars with the remaining ingredients and cover with lids.
6. Place a large pot of water on the stove, first placing something on the bottom that will separate it from the glass of the jars, for example a towel or a wooden stand. Place the jars there and sterilize them over medium heat for 20 minutes.
7. Take out the jars, screw them on and leave them upside down, wrapping them in a blanket for further cooling. After 12 hours you can put it in a cool room.

Cooking peas without sterilization

There is also an express way to prepare green peas, requiring a minimum of ingredients, time and your effort. To prepare peas according to this recipe, you need to pay special attention to the cleanliness of the jars. Since the peas will be cooked without sterilization, wash the jars thoroughly.

Ingredients:

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

Preparation:

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

To make sure it works

The key to making canned peas is choosing the right main ingredient. It should be an unripe fruit, sweet to the taste and soft to the touch.

Important. To ensure the brine remains clear, choose whole beans.

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

Conclusion

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