How to roll peas at home recipe. Canned green peas - blanks at home. Green peas with citric acid for the winter

When the holidays are approaching and the hostess is faced with the question of creating a menu, canned green peas, used for salads, meat, and fish, appear in the list of necessary products. However, it is very difficult to choose a delicious product that will not spoil the recipe, so professionals advise making it yourself in the summer.

How to preserve green peas at home

The workpiece may be a product filled with brine or marinade. The latter option is great for salads, poultry, meat dishes. Salted grains cook faster, show themselves interestingly in soups, are better tolerated by the stomach, so even children can be fed with them. General rules of work:

1. It is recommended to preserve green peas at home through small jars: half a liter or a little more.
2. Choose the volume of the cooking container so that the liquid covers the grains completely.
3. 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 the heat treatment will give a cloudy precipitate and make the taste of the product rough. But they are good for mashed potatoes.
4. After you have selected suitable pods for canning, you need to peel them and examine the grains: discard damaged and spoiled ones, leaving only the most beautiful, even, pale green ones.
5. If any of the grains burst during cooking or sterilization, they are caught and removed to avoid turbidity of the liquid.
6. The easiest way to keep track of readiness is to scoop out a couple of peas with a spoon and see if they have had time to wrinkle. If the answer is yes, it's time to distribute the product to the banks.
7. If you choose to delay canning, the peas will need to be blanched and frozen until then.
8. You can try the finished product only on the 3rd day after rolling the lids, otherwise the grains will not have time to completely soak in the marinade.

The 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 do not 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.

Preservation of green peas at home is carried out as follows:

1. Pour grains into boiling water (any volume of water), cook until soft, but not more than half an hour.
2. Take a separate pan under the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
3. Catch the peas with a slotted spoon, sprinkle over the jars, pour over the marinade.
4. Warm the containers with the workpiece in a water bath for half an hour, roll up the lids.
5. Cool down under a blanket.

Canning peas at home without sterilization

The product prepared according to this recipe is almost identical to what can be found on the shelves of grocery stores: a delicate fresh taste, a transparent slightly sweet marinade, muted green grains. Such canned peas at home will become a favorite product in your family if you follow all the steps of the recipe correctly. The volume of the main product here can be any within 1.5-1.7 kg. For a liter of marinade, which is enough for 1.5 liters of workpiece, you will need:

• salt and sugar - 3 tsp each;
• citric acid - 1 tsp;
• water - 1 l.

Preservation goes like this:

1. Peel the pea pods, rinse the grains, pour onto a wire rack or colander.
2. Boil water, add sugar and salt. Immediately after that, green peas are transferred there.
3. When the water boils again, you need to wait a quarter of an hour and add citric acid.
4. Packing in jars takes place in 2 stages: first, divide the peas into equal parts with a slotted spoon, then pour the marinade that continues to boil.
5. If you are afraid for the safety of the product, you should add half a spoonful of minimum concentration of vinegar for each jar.
6. The lids must be rolled up or, if plastic ones are used, they are preliminarily doused with boiling water.

How to close green peas at home without vinegar

Above, a canning option has already been proposed, 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 mucosal problems, gastrointestinal diseases. Canned green beans are ideal for soups and side dishes.

For the marinade are taken:

• sugar - 1.5 tbsp. l.;
• peppercorns - 4 pcs.;
• salt - 1 tsp;
• water - liter.

Home canning goes like this:

1. Boil water and add sugar to it. Add salt, immediately drop the peeled green grains into boiling water (the volume is by eye, therefore it is not indicated in the recipe).
2. After a few minutes, the peas are taken out with a slotted spoon, distributed in hot dry jars, pepper is added.
3. Pour the marinade, leaving an empty height to the throat of about 2-3 cm.
4. Put open filled jars at the bottom of a pot of boiling water, carry out the final stage of canning, which lasts half an hour.
5. Cover each jar with nylon or folded gauze, leave to cool.
6. In a day, repeat sterilization, reducing it to 20 minutes, and only after that roll up the covers.

Video: preservation of peas at home

After reviewing the culinary videos from professionals below, you will understand how to properly and quickly clean green pods, how to calculate the amount of sugar, salt and other seasonings for marinade and / or brine down to grams, what dishes 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 ones.

How to roll green peas at home

Pickled peas for the winter

homemade canned peas

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

But did you know that you can prepare this product at home? In this article, we will tell you how to cook green peas for the winter at home and save them.

Cooking peas, as in a store, canning in your own juice, with and without vinegar, marinating in pods or with cucumbers is relatively easy.

Let's take a closer look at each of these recipes.

"Shop" peas

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

You will need:

• 1.5 kg of pea seeds;
• 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. Arrange the peas in sterile jars and fill with boiling marinade, close the lids. If there is concern that the preservation may “explode”, add half a teaspoon of 9% vinegar to each jar before spinning.

Peas marinated with vinegar

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

Ingredients:

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

Soak the peas overnight in water to save cooking time. Place it in a saucepan, fill it 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 saturated.

For the marinade, boil water, add salt, sugar, vinegar. In sterile jars, put three balls of allspice and 2 cloves each. Put peas in there. Pour boiling marinade over and screw on a tin lid.

How to preserve without using vinegar

For people who have problems with the gastrointestinal tract, the "acid-free" method of harvesting 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 seeds to boiling water. After 5 minutes, spread the peas with a slotted spoon in hot sterile jars and pour.

Important. Banks do not fill to the very top. Leave 2 cm of empty space to the neck.

Sterilization takes place in two stages. Place open jars in a pot of boiling water, and do not turn off the heat for half an hour. Take out the containers, cover with cheesecloth and cool. After 24 hours, repeat sterilization, but reduce the time to 20 minutes. After that, banks can be closed.

pickled pods

Peas marinated in pods can become an original dish and table decoration. Choose "sugar" ripe pods with whole skins 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 greens, garlic, pepper. Pour 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 a 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 with a tin lid.

savory peas

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

Ingredients:

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

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

Take a large saucepan, put a cloth on the bottom, fill it with water. The container for sterilization of twists is ready. Move the jars into it and sterilize over medium heat for 15-20 minutes. After this procedure, the banks are ready for "spin".

Peas marinated with cucumbers

What do we usually need from preservation for Olivier salad? Of course, cucumbers and peas. By preparing vegetables according to this recipe, you will 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 stalks;
• cherry and currant leaves (to taste).

Put the fresh peas on the fire and bring to a boil, cook for 10-15 minutes. Make sure the peas do not boil. Arrange greens 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 blanks, use them in this recipe as well.

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

Important. With any of the above canning methods, place the jars on the lids and cover with a blanket. The longer the blanks cool down, the less likely they are to “explode”. Choose a cool and dark storage location for peas.

Green peas in their own juice - an old recipe

This is how peas were harvested over 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 keep the color of the workpiece. Transfer them to clean jars or ceramic storage containers. Top with cherry or grape leaves, put a plank with a load. It is recommended to store in the cellar. Add peas to winter salads, soups, or side dishes.

Dried and frozen peas

For storage at home, conservation is not the only available way. Consider alternative options for storing peas at home in winter.

Drying

There is nothing difficult in this process. All varieties of peas are suitable for drying. But in order to save the crop, certain rules must be followed:

1. Collected clean immediately.
2. Choose young, juicy peas that have not had time to harden.
3. Sort through the crop, throw out all spoiled seeds.
4. Rinse the grains under running water.
5. Blanch them in boiling water for 2 minutes, then immediately put them under an ice stream. This will keep the color of the peas.
6. Boil again and cool again.

Now you can proceed to, which takes place in the oven. Put the peas dried after a cold shower in an even layer on a baking sheet and put in an oven heated to 50 degrees for 60 minutes. Then take out the tray and let the beans cool.

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

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

To obtain dried peas, an electric dryer is also used. The preparation of 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 is 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 crops in jars with tightly closed lids so that food moths cannot settle in them.

Freeze

This method will keep peas fresh all winter. Consider several options for how to freeze peas at home:

• raw;
• blanched;
• in pods;
• in forms.

Varieties with smooth and brain seeds are suitable for freezing shelled peas. They are tender and sweet. Sugar peas are suitable for freezing in pods.

Frozen raw peas

Wash the pods, remove the seeds from them. Sort out damaged peas. Arrange the remaining crop in containers or plastic bags and place in the freezer. Seeds may taste bitter when frozen raw. That is why peas are subjected to heat treatment before being sent to the freezer.

Freezing blanched peas

Sort 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, discard the peas in a container with water and ice.

Drain and scatter the peas on a tray or cutting board and freeze for 3-4 hours until they are crumbly. Then pack in bags or containers and send to the freezer for storage.

Peas frozen in molds or broth

Rinse the peas, sort them out, leave the strongest, brightest, without stains and damage. Pour into silicone baking molds, fill with broth or water. Put them in the freezer for 24 hours. Arrange the resulting "pea" ice cubes in convenient forms for long-term storage.

Reference. Any liquid expands when it freezes. Therefore, do not fill the molds with water or broth to the very edge.

How to freeze pea pods

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

Attention. A tender variety of peas is blanched for no more than 1 minute.

After that, cool quickly and pat dry with paper towels or towels. Arrange the pods in containers or bags and send to the freezer.

For 9 months, store frozen peas at a temperature no higher than -18 degrees.

For canning, not only fresh, but also frozen peas are suitable. It is enough to douse it with warm water before starting the workpiece. You don't need to completely defrost. 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 keep the bright color of your crop. A place to store peas closed in jars, choose a cool and dark place.

findings

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

Hello my friends. Do you cook Olivier often? One of the main ingredients is peas. My mom makes it the best, because she preserves it herself. And today I will tell you how to pickle peas at home.

It turns out that peas were known to the ancient Romans and Greeks. It is actively used in the preparation of various dishes. Moreover, this bean culture was used for food not only by representatives of the lower classes, but also by the nobility.

In France, this product was highly valued. It was even served for dinner to the king with fried lard.

It was also popular with the Germans (this trend can still be traced today). This product has long been present in their diet. So, in the 19th century, pea sausage was made in Germany. This "exotic" dish was present in the daily diet of German soldiers. I wonder if he remained in their diet now?

And the southern regions of Russia are considered the birthplace of this legume. You can still find wild peas here. Our ancestors were very fond of stew with ham and peas. This dish was prepared for the holidays and for dear guests. On fasting days, pies were baked from peas, noodles and even cheese were made.

How to pickle green peas

Of course, the taste of canned peas directly depends on the legume variety. I advise you to pickle brain or smooth-grain peas. The first one is distinguished by a slightly elongated shape of peas. It is sweet in taste. And the smooth-grained pea has a spherical shape. It is this variety that is most often used for salad.

And yet, for canning, choose soft young beans. If you take an overripe one, it will be too starchy to taste. In addition, it will give the workpiece an ugly cloudy residue.

As promised, I will share with you recipes for pickled peas. I have several of them in stock. In each step-by-step painted the preparation procedure.

The easiest recipe

Such a blank can be made without sterilization, but then it must be stored in a cold place. The first step is to prepare the peas. We take it in any quantity. We wash the "grains" and send them to freshly boiled water (it needs to be slightly salted). We cook for about 20 minutes. Then we discard the peas in a colander.

Next, we move on to preparing the marinade. To pour 1 liter of water, take 25 g of salt + 15 g of sugar. You will also need 200 g of 6% vinegar. We combine the components and bring the brine to a boil. While it is cooking, we lay out the peas in clean jars, and then pour the marinade and preserve.

Once the brine has cooled, store the jars in the refrigerator. If you sterilize the jars, you can store the blanks in a warmer place. By the way, if you have a microwave, 🙂

Marinating peas in pods

This preparation contains a lot of vitamins and other useful substances. When fresh, pea pods are tough - they simply cannot be chewed. But in the process of canning, they soften, becoming very tender and tasty.

For this piece you will need:

• 5 glasses of water;
• 500 g green peas in pods;
• 5 g citric acid;
• 2 tbsp Sahara;
• 3 peas of allspice;
• 3 tbsp salt;
• cinnamon stick;
• 400 ml 3% acetic acid.

Wash the pods thoroughly. Then we put them in a deep bowl and pour cold clean water for 2 hours. After that, bring 3 cups of water to a boil and add citric acid here. Blanch the pods in this solution for 2-3 minutes.

Pour the remaining water into a saucepan, bring it to a boil. Then add sugar and acetic acid here. Boil the solution for a couple of minutes. And pour it into jars. We cover the jars with lids and sterilize over medium heat for 20-25 minutes.

After that, we preserve, turn the jars over and wrap them with a blanket. When the workpiece has cooled down, we move it to a room with a low temperature - a cellar, a basement, etc.

Recipe for the winter

First, we clean the green peas from the pods and rinse. Cleaning is perhaps the most time-consuming process. But, if you involve assistants in the work, the work will be done much faster. Although a useful product can become much less 🙂

We cook the brine - bring a liter of water to a boil and throw 1 tbsp here. salt. Mix thoroughly (the salt should completely dissolve) and send the peas here. Blanch it in brine for about 2-3 minutes. Then we lay it out in sterile half-liter jars and fill it with the brine in which we cooked.

After that, we sterilize the jars for 30-40 minutes and add 70% vinegar to each of them. The required amount of vinegar is determined at the rate of 1 tsp. for 1 liter of workpiece. After that, we preserve and turn over the banks. And when the workpiece has cooled, we take it out to the cold.

To prevent the brine from becoming cloudy, the main thing is to sterilize for at least 30 minutes. Yes, and vinegar should be added no more than the norm. Otherwise, it will neutralize the smell of peas and make the “bubbles” harsh. However, even if all this is observed, a little turbidity can still gather at the bottom. But it normal.

Marinating peas without sterilization

The preparation prepared according to this recipe is almost the same as in the store. She has a delicate taste, a muted greenish color of the "bubbles" and a transparent marinade.

You will need:

• 600 g of peas;
• 1 liter of water;
• 50 g of sugar and salt;
• 1 tsp citric acid.

This amount of products is enough for 3 half-liter jars. First of all, prepare the peas - they need to be peeled and washed well. Then we take on the marinade. We boil water and pour clean jars with boiling water, and then pour it into a saucepan. Add salt and sugar here. Bring the marinade to a boil over high heat. Then we fall asleep here peas.

You can not interfere with it, just shake the pan slightly. Just do it very carefully, otherwise you will collect peas all over the kitchen later. However, if you have a cat at home, he will help you with this 🙂

Please note that the peas must be completely covered with marinade. Cover the pot with a lid and let it boil. Reduce heat to medium and continue to simmer until tender (approximately 15 minutes more). Shake the pan periodically while cooking. Just do not forget about safety measures, because there is boiling water in the pan. Remove broken grains. And yet, if you use overripe peas, then the cooking time will increase to 25 minutes.

Next, try the peas for readiness. It should be soft inside, like a store. At the end of cooking, add a teaspoon of citric acid without a slide. Do not stir, but shake the pan again. And then turn off the fire.

Then throw the grains into a colander. Do not pour out the brine. Take half-liter jars, fill them with peas. And then pour the marinade and preserve. Here is a video recipe to help you.

When peeling the pods, carefully select the "seeds". For conservation, use only smooth and beautiful peas of pale green color. Throw away all damaged and spoiled "bubbles".

If you have harvested a rich crop of peas, and there is no time to preserve, it does not matter. Just don't leave it at room temperature for too long. Peel the “seeds” from the pods, blanch them, and when they cool down, freeze them.

And yet, there is the easiest way to make sure the peas are ready when they are cooked. Catch a couple of "butterflies" with a spoon. If they immediately wrinkle, then the product is ready - it's time to spread it on the banks.

Required ingredients to make 2 half liter jars conservation:

1. 2 KG PEAS in pods

For brine:

1. 1 liter of water;
2. 2 tablespoons salt (no top)
3. 2 tablespoons of sugar;
4. 2 tablespoons of 9% vinegar;
5. 1/3 teaspoon of citric acid.

Prepare jars by sterilizing them for 5 minutes over steam. And boil the lids in a soda solution (1/2 teaspoon of soda for half a liter of water). All these precautions are due to the fact that peas are quite picky and canned peas explode more often than other preservation.

But if you do everything according to the recipe, the peas will stand perfectly for you all winter. I usually steam sterilize jars over an old jar by turning the jar upside down. Hot steam perfectly sterilizes jars.

If you paid attention to the ingredients of 2 strong preservatives - vinegar and citric acid. These are 2 more important factors that will save your peas.

Peel the young pea pods and sort through the seeds. Discard the damaged ones. This year we have peas not only surprisingly cheap (20 cents per kg), but also very whole and beautiful. It even tastes mild and sweet (really sweet).

Now we are preparing the brine. Approximately 200 ml of brine will be poured into the jar. But we are preparing 1 liter of brine for 2 half-liter jars (to boil peas in it). Boil 1 liter of water and add to boiling water:

1. salt (2 tbsp);
2. sugar (2 tbsp);
3. citric acid (1/3 tsp).

Vinegar will be poured at the end of cooking peas.

Pour the peeled peas into the brine and blanch for 4-5 minutes (no more).

Now add the vinegar and boil for 1 minute more with the vinegar.

Carefully select the peas with a slotted spoon and arrange them in jars, not filling up to the edges of 2-3 cm.

Strain the remaining (not boiled away during cooking) brine through several layers of gauze and pour over the peas. Cover with lids and sterilize for 1 hour.

Carefully remove the jars and roll up the lids.

Wrap the jars with a blanket and leave to cool completely.

It is most reliable to store peas in a cool place (cellar, for example), but not more than one year.

How to preserve peas at home freezing recipe

I want to offer along the way another option for preserving green peas - freezing.

Young peas contain a large amount of useful vitamins and many of them are in the skin. Yes, the skin is soft. I suggest freezing such peas in a semi-finished form. What is needed for this? Only peas. This recipe is also good because it solves the question of when there are peas, and whether you don’t have time to mess with it or don’t want to.
what I cook in the winter from such a freeze:

• add to ;
• I cook with him;
• fry with frozen bell pepper;
• I add it to salads with mayonnaise (very tasty) ... ..

So, we throw the peas right in the “unassembled” vider for 2-3 minutes (maximum in boiling water. You don’t need to salt, this is a blank.

And only welded peas are cut into 3-4 parts.

Liked? Check out a selection of interesting author's recipes!

Making canned peas for the winter at home is not so difficult, and such a product definitely surpasses even the most expensive store counterparts in taste. The grains perfectly absorb all shades of marinades and are perfectly stored until the cold season in the cellar, basement or pantry. If there is no time to prepare homemade preservation, you can use the simplest recipe for harvesting and freeze fresh green peas in a regular freezer. In winter, such stocks will allow you to spoil your family and friends with fragrant vegetable soups, salads and other pleasant and favorite dishes.

How to preserve peas at home - a step by step recipe with photos and videos

A recipe with step-by-step photos and a description on the video tells in detail how to preserve green peas at home. There are no special difficulties in the cooking process, but in order for the seaming to be preserved until the winter cold and not lose its pleasant taste, it will definitely have to be sterilized. After such processing, the jars will become suitable for long-term storage and in the cold season will decorate both the daily diet and the festive menu.

Essential Ingredients for Canning Green Peas at Home

• pea pods - 1.5 kg
• water - 2 l
• salt - 3 tbsp
• sugar - 3 tbsp
• citric acid - 6 g

Step-by-step instructions on how to preserve green peas for the winter

How to make canned green peas with spices - recipes at home

In order for green peas preserved for the winter at home to have a more pronounced taste and rich aroma, it must be cooked with spices. Vinegar marinade, boiled with black pepper and clove buds, will enrich the product with bright shades and give the grains a piquant spiciness.

Essential Ingredients for Preserving Spicy Green Peas at Home

• peas in pods - 2 kg
• allspice - 6 pcs
• cloves - 6 buds
• water - 1.5 l
• sugar - 50 g
• salt - 50 g
• vinegar - 50 ml
• citric acid - 1 tsp

Step-by-step instructions on how to cook green peas with spices at home

1. Peel the peas from the pods and soak for 3-4 hours in cool water. Then drain in a colander and dry.
2. Bring water to a boil in a saucepan, dissolve citric acid in it and blanch the pea grains for 2 minutes. After that, immediately pack in sterilized dry jars.
3. For the marinade, bring one and a half liters of water to a boil, add sugar, salt, peppercorns, clove buds and boil for 20 minutes.
4. At the end, pour in the vinegar and heat for another 2-3 minutes.
5. Pour jars of peas with boiling marinade, sterilize for the required amount of time (depending on the volume of the container), tightly close with metal lids, turn upside down, wrap in a terry towel and leave until completely cooled. Store in a cool place out of direct sunlight.

Green peas at home - a recipe with a photo in tomato juice

The original recipe with a photo suggests preserving green peas at home not in vinegar or salt filling, but in natural tomato juice. The grains soaked in a thick tomato liquid turn out to be especially juicy and acquire a very unusual taste and aroma. It is best to use fresh homemade juice, after flavoring it with salt, sugar and spices. But if this is not possible and only a store-bought product is at hand, the amount of seasonings must be adjusted based on its saturation and salinity level.

Necessary ingredients for homemade peas made for the winter with tomato juice

• peas - 2.5 kg
• fresh pressed tomato juice - 2 l
• salt - 2 tsp
• sugar - 1 tsp
• ground black pepper - ½ tsp
• bay leaf - 2 pcs

Step-by-step instructions for cooking peas in tomato juice at home

1. Remove the peas from the pods, carefully sort, wash in running water and put on a clean linen napkin to dry well.
2. Boil water in a saucepan, add a little salt, put pea seeds in it and boil over moderate heat for 3 to 4 minutes. After that, immediately dip into ice water, dry slightly and package in clean, sterilized jars.
3. Tomato juice squeezed from fresh ripe tomatoes, bring to a boil over medium heat, add sugar, salt, ground pepper and cook for 15 minutes. At the end, add laurel, boil for 2-3 minutes, remove the leaves, and pour the juice up to the neck of the jar with peas.
4. Cover with lids, sterilize for one hour, quickly roll up, turn over, cover with a thick cloth and leave in this form for a couple of days. When the preservation has cooled, take it to the pantry for winter storage.

How to close pickled peas for the winter at home

Pickled peas, cooked for the winter at home, have a very delicate taste and a delicate, delicate aroma. A light piquancy to the workpiece is given by table vinegar, which is part of the dish. It quickly soaks juicy, young peas and saturates them with additional bright shades.

The necessary ingredients for harvesting pickled green peas for the winter at home

• green peas in pods - 1.5 kg
• coarse salt - 15 g
• sugar - 15 g
• table vinegar 9% - 50 ml
• water - 1 l

Step-by-step instructions on how to close pickled peas for the winter at home

1. Remove pea seeds from the pods and leave only fully ripened fruits of a uniform color without a hint of spoilage. Rinse thoroughly in cool water and drain on a towel to dry.
2. Pour water into a saucepan, place on the stove and bring to a boil. When the liquid begins to boil actively, reduce the heating level and pour in the peas. Boil for a quarter of an hour, without stirring and avoiding a strong boil. Only with this option, the grains will retain their shape and will not boil into porridge.
3. Discard boiled peas in a colander and quickly place in very cold water. If you skip this step, starch will be released from the grains during sterilization and long-term storage and the marinade in the jar will become cloudy.
4. For the marinade, boil a liter of water, add salt and sugar, boil until they are completely dissolved, at the end pour in the vinegar and cook for another 3 minutes.
5. Chilled peas are packaged in dry, sterilized jars, pour boiling marinade, sterilized for at least 40 minutes, rolled up hermetically and cooled upside down, be sure to wrap it in a thick blanket. For storage, hide in a pantry or any other not hot, darkened place.

We roll pickled peas at home without sterilization

Pickled peas can be prepared for the winter even without sterilization. So that the product does not swell, but waits for the cold season safe and sound, you must first boil the pea grains in water and only after this procedure pour the marinade and roll up. The role of a natural preservative in this recipe is table vinegar, but it is added to each jar just before the tight twist under the lid, and not during the processing of the legumes.

Necessary ingredients for seaming for the winter without sterilizing pickled green peas

• peas - 1.5 kg
• water - 1 l
• salt - 1 tbsp
• sugar - 2 tsp
• vinegar 9% - 50 ml

Step-by-step instructions on how to roll pickled peas for winter without sterilizing

1. Peel the peas, sort them out, rinse very well in several waters and dry them on a kitchen towel.
2. Then put the dry grains in a saucepan and pour water so that it completely covers the layer of peas. Put the container on the stove, bring to a boil over moderate heat, then reduce the heating level to the minimum and simmer for 40-50 minutes so that the water evaporates almost completely. Make sure that the mass does not burn, but interfere only as a last resort and very carefully, trying not to damage the fruit.
3. Pack hot peas with a slotted spoon in sterilized jars.
4. In parallel, prepare the filling. To do this, dissolve sugar and salt in a liter of water, boil for 10 minutes and pour into jars of peas in boiling form. From above, add 1 tablespoon of vinegar to each, tighten with metal lids, turn over, cover with a blanket or blanket and leave to cool. Until winter, keep in a cellar or cold pantry.

How to quickly and easily freeze peas for the winter - a step-by-step recipe with a photo

If you don’t want to mess around with conservation for a long time, prepare marinades and sterilize jars for a long time, you can simply freeze green peas in the required amount, and in winter just take them out of the refrigerator, defrost and use at your own discretion. How to do this quickly, describes in detail a step-by-step recipe with a photo.

Necessary ingredients for freezing green peas for winter

• green peas - 1 kg
• water - 1 l
• salt - 1 tsp
• citric acid - ½ tsp

Step-by-step instructions on how to freeze fresh green peas for winter at home

1. Remove the peas from the pods, sort out, removing the spoiled fruits, wash well in running water and put in a colander to drain excess moisture.
2. Boil water in an enameled pan, add salt, citric acid into it and boil until the crystals are completely dissolved.
3. Blanch the peas in boiling salted water for 2-3 minutes, and then immediately cool them in ice water.
4. Place the grains in a kitchen sieve and allow the liquid to drain. Then pour it on a cloth so that the remaining moisture is quickly absorbed into it.
5. Put completely dry berries on a flat plate in one layer, wrap tightly with cling film on top and place in the freezer on a completely flat surface. When the grains are frozen, you can stack the plates on top of each other or pour portions of peas into plastic bags and put them in the freezer in whichever way is most convenient.