Quickly preserve peas. Necessary ingredients for canning spicy green peas at home

Green peas are one of the most important products in the kitchen of almost any housewife, because they are often used not only as a salad ingredient, but also as a delicious side dish for meat and other dishes. While there are many store-bought options, homemade canned peas are a favorite. Today you will get acquainted with the best recipes that will tell you how to can peas for the winter at home (photo materials are attached).

About the benefits of green peas

Green peas are very popular among vegetarians and this is not surprising, because they are a real storehouse of vitamins and microelements important for the human body.

Peas are quite nutritious and very easy to process. At the same time, it contains a considerable amount of valuable vegetable protein. The nutritional value of protein can explain the ability of peas to quickly saturate the body and energize it for a long time.

In addition to protein, peas also contain a considerable amount of vitamins (especially B vitamins), sugars (about 6%) and fiber. Thus, in mature peas there is about 35% pure protein, and in terms of calorie content this crop is almost twice as high as potatoes.

Advice. Green peas are actually a battery for the body, especially in extreme or similar conditions. That is why it is recommended to take it on long hikes. Even if you are not an extreme sports enthusiast, but lead an active lifestyle, green peas are a product that should regularly appear on your dinner table.

Green peas are also known for their beneficial effects on skin and hair (thanks to the antioxidants they contain). In addition, it is capable (with regular use) of normalizing the functioning of the intestines and digestive tract organs.

Green pea

Unfortunately, like most garden crops, peas are seasonal, so it makes sense to stock up on them for the winter.

Selection criteria and features of preparing green peas for preservation

It is worth noting that not every variety of green peas is suitable for winter preservation, so the issue of choosing a suitable variety should be taken very seriously, so that you can then confidently enjoy the fruits of your labor.

So, for preservation you should choose only green peas that are still soft enough to be crushed with only two fingers (the so-called “brain” peas). Fully ripe or overripe peas are not particularly suitable as a product for canning, since during the canning process they will give the brine an unpleasant cloudiness, and the taste of the finished product will be too starchy.

As for processing peas before canning, it is quite simple and does not require special skills: just wash the peas thoroughly (if you plan to preserve peas separately) or pea pods if you want to pamper yourself with juicy sweet pea pods in winter.

The Best Canned Peas Recipes

We bring to your attention delicious and at the same time very simple recipes for canning peas for the winter.

Recipe No. 1. Canned peas with vinegar. To prepare canned peas according to the first recipe, you will need the canning product itself, as well as brine. Below are the main components for brine per 1 liter of water:

sugar – 1 teaspoon (full);
salt – 2 teaspoons (full);
vinegar (6%) – 2 teaspoons.

Milk peas must be sorted and washed thoroughly. Then add cold water and place on low heat. After the water boils, cook for about 20 minutes (until the water has almost completely boiled away). Transfer the boiled peas into pre-sterilized jars and fill with prepared brine (add salt and sugar to the water drained from the peas). Then pour vinegar into each jar.

Cover each jar with thick plastic wrap. Leave in a warm place, covered with a blanket. It’s easy to check the quality of preservation: just look at the film - it will be drawn into the jar. After this, you can move the jars to the refrigerator.

Recipe No. 2. Canned peas without vinegar. This option is suitable for those who do not like the sour taste in canned food or have problems with the gastrointestinal tract. To cook peas, you only need water, sugar, and salt. For every liter of water it should take about 1 tsp. sugar and 1 tbsp. spoon of salt.

Dissolve salt and sugar in water and put on fire. Bring to a boil. Pour the peas into the brine and boil them for about 3-5 minutes. Transfer to prepared jars, leaving about 2 cm to the edge. Sterilize the jars for about half an hour. Then leave to cool and, covering with plastic lids, place in the refrigerator. After 12 hours, place the jars in water again and sterilize for about half an hour. Roll up the jars.

Recipe No. 3. Pickled peas. Suitable for those who would like to enjoy the most delicate taste of green peas with the onset of the first days of December. Pre-selected green peas must be thoroughly washed in water. Then place in boiling water for 3-5 minutes. Then transfer to sterilized jars.

Separately, boil the water for the marinade. Then add salt (1 tablespoon), vinegar (3 tablespoons) to it. The figures are based on 1 liter of water. Pour the hot marinade over the peas and sterilize the jars in hot water for about 20 minutes. Roll up the jars.

Canned peas

Recipe No. 4. Pickling green peas. Salted green peas are an ideal side dish for meat dishes. Now you can enjoy the taste of your favorite dishes in tandem with the most tender peas, even in winter.

Pea pods should be carefully sorted, removing hard and damaged ones. Then the pods need to be thoroughly washed and placed in boiling water. Boil for about 10 minutes, let the product cool. Then you need to distribute the peas into jars and fill them with prepared brine (300 g of salt per 1 kg of product). Roll up the cans.

Advice. If you like spicy, slightly spicy preserves, you can add a couple of cloves of garlic, cut into several pieces, and a little peppercorns, red and any other into each jar.

This concludes our review of the best recipes for canning peas for the winter. Bon appetit!

During the cold season, most housewives prepare various salads using green peas. Typically, store-bought canned green peas are used for this. Homemade peas will be a wonderful component of many dishes, so in the summer it is worth stocking up on this wonderful vegetable. We will learn how to pickle green peas for the winter yourself from the article. We offer several simple preparation recipes.

Features of canning green peas

This preparation will not take much effort and time from housewives who want to make their own canned green peas at home. Most women freeze this vegetable and do not dare to make it in canned form. In any of the home harvesting methods, peas turn out tasty and healthy, since all the beneficial substances are preserved in them.

For harvesting, you must use only freshly harvested grains. If pickle overripe fruits A cloudy sediment may appear in the jar. This is due to the increased content of starches in such fruits. There are several secrets that make canned homemade green peas delicious.

Freshly harvested crops must be carefully sorted, removing old fruits. After this, you need to open the pods and pour the fruits into a container. You should also remove wrinkled and damaged peas.

The fruits need to be poured into a colander, rinsed and then kept in boiling water for 3 minutes. You must add salt and sugar to the water in the following proportion: for 1 liter of water, 3 tablespoons of salt and sugar.

Needed in advance prepare sterilized jars polka dot In addition to sugar salts, you also need to add citric acid to the water for preparation, 1 teaspoon per 1 liter of water. Instead of citric acid, you can add 9% table vinegar 100 ml. You need to fill the jars with peas with this marinade, but not to the very edge, so that the distance is 1 cm to the edge of the neck.

Pour water into a saucepan for sterilizing jars and add salt at the rate of 355 grams of salt per 1 liter of water. Liquid needed bring to a temperature of 70 o C and then put the jars of hot peas. Salt in the water will help the water in the container boil faster. It takes approximately 3.5 hours to sterilize the jars. There are also options for preparing jars without sterilizing them.

After rolling up cans It is necessary to carefully check the sealing so that air does not leak into the jar. After this, the jars need to be wrapped in towels and wait for the canned green peas to cool completely.

Recipe No. 1 for canning peas

This recipe makes the peas very similar to the store-bought product. This preparation method does not require sterilization of jars.

fresh peas in any quantity;
marinade at the rate of: 1 liter of water, 3 tablespoons of sugar and salt, 1 teaspoon of citric acid.

Prepared 1 liter of marinade is enough for 3 jars of 0.5 liters each. Harvested or purchased peas need to be sorted, peeled and washed. After this, you need to cook the marinade by adding all the ingredients according to the recipe to the water.

The marinade is brought to a boil, after which peas are poured into it. It should completely cover the green peas. The cooking time is 15 minutes and then add citric acid at the very end of cooking and immediately turn everything off.

Using a slotted spoon peas are taken out of the pan and transfer to sterilized jars. You need to leave some free space, not adding 1.5 cm to the edge. After that, pour the marinade into the jars and immediately roll up the lids.

Green peas prepared according to this recipe must be stored in the refrigerator or in the cellar.

Recipe No. 2 canned peas

If you pickle peas according to this recipe, they will be ready to eat just a couple of days after preservation.

peas in any quantity;
For 1 liter of water, 1 tablespoon of salt and sugar and a little citric acid.

Cleaned and washed transfer peas to a saucepan and fill it 1/2 with water. Bring the contents of the pan to a boil over high heat, then reduce and cook for another 30–35 minutes. Cooking time will depend on the maturity of the peas.

If during cooking the fruits are burst or boiled they need to be removed, as this will cause the entire contents of the jars to become cloudy. In a separate container, you need to prepare the marinade, following the composition according to the recipe. First, pour water into a container and add salt, sugar, and citric acid to the boiling water.

In sterilized jars lay the peas and pour in the marinade and be sure to add 1 tsp. vinegar into each jar and cover with metal lids. The jars need to be heated in a water bath for 40–45 minutes, then wrapped and allowed to cool completely. In this state, the peas will be perfectly saturated with the marinade and will turn out delicious.

Recipe No. 3 - simple canning of green peas

fresh green peas;
for marinade, 1.5 tbsp per 1 liter of water. salt and sugar, 3 grams of citric acid.

Sort out the pea fruits and wash in a colander, then blanch for 2-3 minutes in boiling water. Be sure to prepare the marinade according to the recipe. Put salt and sugar into the water and add citric acid, let the marinade boil and turn off.

In sterilized jars load hot peas and pour marinade over everything, then cover with hot lids. Now the jars must be placed in a pan with water at 70 o C and sterilized for at least 3 hours from the moment the water boils in the container.

After this, remove the jars and roll up the lids, turn the jars over and leave them covered with a blanket or rug until they cool.

how to can green peas at home. I want the simplest recipe;

milk peas were poured into a jar with pickles, half a jar and that’s it
I just freeze it in the freezer
Canned green peas
Ingredients:
* green peas 3 liters,
* water 1 liter,
* salt 1 tablespoon,
* sugar 1 heaped dessert spoon,
* table vinegar 9% for rolling,
* baking soda for jars.
Cooking method:
1 Preparation: - take green peas, peel and wash; - take 5-6 cans, wash well with baking soda; - then we’ll put the jars in the oven and sterilize them.
2 Pour water into a saucepan and add peas, and cook for about 20 minutes. young, and more mature by 5 minutes. more (25 min.) . While the peas are cooking, prepare the marinade: heat 1 liter of water and dissolve 1 tablespoon of salt and 1 dessert spoon with a heap of sugar in it. When the peas are cooked, drain the water, place them in sterilized jars and fill with marinade. Before rolling up the jars, you need to pour 1 dessert spoon of vinegar under the lid. When you roll up the jars, you need to turn them over and wrap them until they cool.
to freeze
And I buy ready-made! Preserving peas is a long process. Now there are so many types and varieties of peas on sale. And jars from small to any. It’s easier to buy than to spend so much time and gas (electricity).
I will freeze a little, like berries, herbs, mushrooms....etc.
We would like to warn you right away: canning non-acidic vegetables (green peas, corn, cauliflower, etc.) at home is just as dangerous as canning fish or meat. In hermetically sealed preparations of such products, the development of botulism bacteria, which is deadly to humans, is possible. Their spores can withstand boiling for up to 6 hours and die only when heated to 115-120°C for several tens of minutes. It is impossible to provide such processing at home without an autoclave. Therefore, when canning non-acidic products, special cleanliness is required; the preparations should be sterilized (cooked) for a long time or acid should be added to them. In an acidic environment, bacteria do not reproduce and even die. The safest option is to cover with plastic lids and store in the refrigerator.
Fresh pods with young, sugary, tender grains are suitable for canning green peas. Mature pods contain a lot of starch and the product will turn out with a cloudy sediment.
Canned

l Unripe pods are peeled and damaged grains are removed. Place the peas in a colander and wash with cold water. Immerse the colander with peas for 3 minutes. into boiling water with salt and sugar (for 1 liter of water - 1.5 tablespoons of salt and 1.5 tablespoons of sugar). Hot blanched peas are packaged in half-liter jars, filled with hot water remaining from blanching, and 3 g of citric acid is added per 1 liter of filling.
The jars are filled 1 cm below the top of the neck, covered with a prepared lid, and placed for sterilization in a pan of water, the temperature of which should be at least 70 ° C. Sterilize at a temperature of 105-106o (to do this, add 350 g of salt per 1 liter of water to the water). The sterilization time for 0.5 liter jars is 3.5 hours. After sterilization, the jars are immediately sealed. Air cooling.
A 0.5 liter jar requires 650 g of peas and 175 g of filling.
l Rinse the shelled peas, blanch for 1-2 minutes, pour into half-liter jars, fill with brine (2% salt and 3% sugar), cover with metal lids, secure them with clamps so that they do not fall off during boiling. Place in a saucepan with brine of the same concentration. The brine level should be 2-3 cm above the lids (the jars are closed so that sugar and other substances do not boil into the pan). Place the pan on the fire. When the water boils, reduce and cook over low heat for 1.5-2 hours. If the brine boils, add boiling water.

Carefully remove the jars and roll them up.
l Pour young peas into a linen bag and boil in salted water for 3-4 minutes. Then immerse in cold water. Pack the cooled peas into jars, add salted water (for 5 kg of peas - 4 liters of water and 1 tablespoon of salt) or tomato juice. Cover the jars with lids and sterilize for 1 hour. Take it out and roll it up.
Natural
Wash the milky ripe peas in cold water, place in an enamel pan, and cover with cold water. Bring to a boil over medium heat, simmer for 15-20 minutes. Place the hot peas in sterile jars and pour boiling water over them (0.5 teaspoons of sugar and salt per 1 liter of water). Cork. Keep refrigerated.
Marinated
Soak the pods or grains of green peas in cold water for 2-3 hours, blanch in boiling water for 1-2 minutes, adding 2 g of citric acid. Place in jars: pea pods, hot peppers (peas) - 2 pcs., cloves - 2 pcs. pour marinade (per 1 liter of water - 40 g of sugar, 100 g of 9 percent vinegar). Sterilize 0.5 l - 15 min., 1 l - 25 min.
What kind of peas are there?
Garden peas are divided into 3 groups: shelling, sugar and semi-sugar.
Peeling varieties differ from sugar varieties in the presence of an internal, hard, so-called parchment layer in the bean shells, and therefore the bean shells of these varieties are inedible. When unripe, the seeds are sweet and large; they are eaten fresh. When ripe, they quickly lose their sugar content and become starchy. Ripe seeds - yellow or green in color - can be boiled. When dry, the seeds retain a round shape and have a smooth surface.
Every year we cook under clamps for 6 hours. Other options do not work. Explodes.

How to can green peas at home

For canning, only freshly picked peas of milky ripeness are used - overripe and long-husked peas contain a lot of starch, which causes the formation of a cloudy sediment. We offer several simple and tasty recipes for canning green peas for the winter.

1. Green peas recipe that does not require sterilization
(tastes like store bought).

Ingredients
- green peas in any quantity;
- for the marinade, for 1 liter of water take: 3 tablespoons of salt, 3 tablespoons of sugar, 1 teaspoon of citric acid. One liter of marinade is enough for 3 half-liter jars.

How to cook
1. Hull the peas and wash them well.
2. Preparing the marinade: bring water, salt and sugar to a boil and add prepared peas to it. The marinade should completely cover the peas.
3. After boiling, cook the marinade with peas for another 15 minutes, adding citric acid at the end of cooking.
4. Then, using a slotted spoon, transfer the peas into pre-sterilized jars, leaving 1.5 cm to the top. Pour boiling marinade over the peas and roll up the lids.

These peas are stored in the cellar or in the refrigerator.

2. Canned green peas

How to cook
1. Hull green peas from their pods and rinse with running water.
2. Prepare marinade from 1 liter of water, 1 table. spoon with sugar on top, 1 dessert spoon of salt. Bring the marinade to a boil and pour it over the peas (be sure to cover completely).
3. Boil for 3 minutes, then transfer everything into sterilized half-liter jars, without filling to the top - there should be 3 cm between the lid and the dressing.
4. Green peas need to be sterilized 2 times. Boil for 30 minutes the first time, then cover with lids. The next day, sterilize for another 20 minutes and roll up.

It is better to store such peas in the cellar.

3. Recipe for canned green peas

1. Hull the peas, sort, rinse in a colander, pour into a saucepan and add water in a ratio of 1:2; cook until boiling over high heat, then reduce the temperature and cook over moderate heat for another 30-35 minutes, depending on the ripeness of the peas.
2. The grains that burst and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.
3. In another bowl, prepare the marinade: bring 1 liter of water to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water.
4. Prepare and sterilize jars in advance; it is better to use 0.5 liter jars.
5. Pour boiling marinade into jars of peas, add a teaspoon of vinegar to each jar and cover with lids.
6. Warm for 40-45 minutes in a water bath, then wrap in towels and do not open until cooled so that the peas are better saturated with the marinade.

You can try homemade peas already on the second or third day after cooking.

4. A simple recipe for canning green peas

All ingredients based on a regular 0.5 liter jar:
- 650 grams of peeled peas;
- 1 liter of water;
- 1.5 tablespoons of salt;
- 1.5 tablespoons of sugar;
- 3 grams of citric acid.

How to cook
1. Hull the peas from the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.
2. Preparation of the marinade: Dissolve salt, sugar, citric acid in water and boil.
3. Transfer hot blanched green peas into sterile jars and pour boiling marinade over them, cover with scalded lids.
4. Place the jars in a pan of hot (70°C) water on a wire rack or on a wooden circle. Sterilize for 3 hours from the moment the water boils in the pan.
5. Take out the cans and roll them up, turn them over, wrap them in a blanket, and do not open until completely cooled.

Home canning, including green peas, requires strict adherence to the recipe, in particular the mandatory addition of citric or acetic acid, long-term heat treatment, otherwise there is a possibility of spoilage of the product or the development of botulism pathogens that are deadly to humans.

Canning green peas can be considered successful if, within four days, the marinade in homemade preparations has remained transparent and has not changed its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade becomes cloudy or changes color, it should not be eaten.

The article is about the benefits of green peas and ways to preserve them for the winter.

“There are pods hanging with hooks at the ends. There are juicy kernels side by side in the middle.” This children's riddle is about green peas, the source of a legume plant whose beneficial and culinary properties are underestimated by many. Meanwhile, it can be called a food product that must be present in the diet of every person in fresh or canned form.

The benefits of green peas, fresh and canned

The plant family Legumes is diverse and numerous. One of its representatives, the taste and beneficial qualities of which humanity appreciated thousands of years ago, is the common (green) pea. This annual climbing herb is native to India, but today it is grown throughout the world.

IMPORTANT: Before the advent of potatoes, green peas were the main food product in Russia. He was called "king"

Peas are an unpretentious plant; they grow in almost all gardens and summer cottages. Villagers enjoy it fresh and raw, just picked from the garden. During the season, they prepare pea soups and salads, stew, and bake pies.

City dwellers are a little less fortunate - if they do not have time to stock up on fresh peas from the market, they have to be satisfied with what is sold rolled up in jars. Is it as healthy as fresh? After all, it is known that during preservation, some of the substances in the product disintegrate. It is necessary to consider this issue in more detail.

Fresh green peas are high in plant protein and other nutrients.

First, you need to go through the composition of the fresh product:

There is quite a lot of protein (vegetable) in the product, from 5% to 7%. It is quickly and completely absorbed by the body and spent on building its new structural units. If for some reason a person does not eat meat, he needs to make sure that peas are on his table at least a couple of times a week
There is a small amount of fat in peas, up to 1%
The product contains 10-14% carbohydrates, represented by sugars (glucose, maltose, sucrose) and starch. They are also well absorbed by the body and processed into the energy it needs for life.
Dietary fiber in the product up to 5%
The product is distinguished by a high percentage of amino acids (arginine, lysine, glycine, valine, others) and organic acids (omega 3 and omega 6, palmitic, oleic, stearic, linoleic and linolenic (
70 - 75% of green peas consist of water
Micronutrients in peas are vitamins (A and beta-carotene, B1, B2, B5, B6, B9, B12, C, D, E, H, K, PP), micro- and macroelements (iron, calcium, potassium, cobalt, magnesium, manganese, molybdenum, sodium, selenium, phosphorus, zinc, others, 26 in total)

IMPORTANT: Green peas will not harm those who are watching their weight: 100 g contain only 73 kcal

Canning green peas is a way to preserve the product for consumption out of season. Harvesting is possible at home and industrial conditions. Unfortunately, some of the benefits of peas are lost during the preservation process.

During heat treatment, under the influence of acid and salt, part of the protein breaks down, some vitamins are destroyed, and the amount of amino acids in the product decreases by almost half. However, in winter, in the absence of fresh vegetables and fruits, canned peas are still able to replenish the deficiency of vitamins and minerals in the human body.

Eating fresh or canned green peas has a positive effect on important human organ systems:

Plant protein is necessary for the body to build new cells
B vitamins and pyridoxine contained in peas have a beneficial effect on the functioning of the human brain and nervous system.
The product has anticonvulsant properties
Antioxidants in peas prevent radionucleotides from entering the body, which turns the product into an anti-cancer agent.
The water in peas and the small percentage of dietary fiber allow it to be used as a diuretic, choleretic and mild laxative.
Peas cleanse blood vessels from cholesterol plaques, improve the tone of blood vessels, stabilize the heart.
Eating peas stimulates regenerative processes throughout the body; it has a healing and rejuvenating effect on the body.
In folk medicine and cosmetology, peas in the form of puree, tinctures from its tops are used externally for skin care, treatment of skin allergies, dermatitis, skin peeling, and faster healing of wounds.

Harm of fresh and canned green peas

Fresh green peas, if they are grown in an environmentally friendly place, have not spoiled and are consumed in moderation, do not harm the body. If you eat too much of it, the following are possible:

stomach upset
bloating
flatulence

IMPORTANT: Pregnant women and nursing mothers can eat fresh peas, because they contain a lot of useful substances. But you need to start trying it gradually, observing the reaction of your own gastrointestinal tract and the reaction of the child. The mother of a baby with colic should temporarily stop eating peas. You also need to make sure that the product does not give an allergic reaction: although the likelihood of it is minimal, it does exist

As for canned peas, everything is ambiguous.

It is not the product itself that can harm the human body, but errors and violations of technology during its preparation and storage.
Homemade peas in jars evoke great confidence; they contain nothing except the product itself, salt, sugar and water (sometimes vinegar). Industrially manufactured jars often contain preservatives.
Canned food is often made not from fresh, but from dry peas. Milking processing reduces its nutritional value. To protect yourself, when choosing canned goods, you should pay attention to the date of their manufacture. This should be "pea season" - from May to July

Calorie content of canned green peas

Depending on the harvesting method and the brand of manufacturer, the calorie content of canned green peas ranges from 50 to 70 kcal per 100 g.

VIDEO: Canned peas: benefits and harms

Canned Peas Recipes

You can prepare peas for the winter by canning them at home in different ways:

use only sugar and salt
use citric acid
use vinegar (pickle)

IMPORTANT: Does it seem like a long time to peel peas? There is a simple and fast way! You need to pour the pods into a pan of boiling water and boil for 5 minutes. The pods will open and the peas will be easy to separate from them. It will be enough to catch and throw away the peel, and throw the peas into a colander

RECIPE: Canned green sweet peas

You need (for 1 jar of 0.5 l): peeled green peas - 300 g, water - 1 l, salt - 1 teaspoon, sugar - 1 tbsp. spoon.

water is poured into an enamel pan
pour peas into water, add sugar and salt
bring water to a boil, cook peas for 15-20 minutes
At this time, jars and lids are sterilized
drain the boiled peas in a colander
the broth is filtered twice through cheesecloth
peas are laid out in prepared jars and filled with broth
put the jars to sterilize for 20-30 minutes
then they are rolled up with sterile lids
jars of canned peas are cooling upside down on the lid

IMPORTANT: The jars are sterilized this way: they are placed in a pan filled with water so that it covers the jars by three quarters. There should be a diaper at the bottom of the pan. The jars should be covered with lids, but not rolled up. Bring the water to a boil and keep the jars of peas in it for the required amount of time.

RECIPE: Canned peas with citric acid

In this case, citric acid acts as a preservative, so peas prepared in this way do not need to be sterilized.
You need (for 1 jar of 0.5 l): peeled green peas - 300 g, water - 1 l, sugar - 2 tbsp. spoons, salt - 1 tbsp. spoon, citric acid - 1 teaspoon.

Prepare a marinade from water, salt and sugar and set it to boil
pour washed green peas into the boiling marinade
cook the peas for a quarter of an hour, add citric acid to the marinade five minutes before turning off
then transfer the peas into sterile jars so that they are not completely filled, 2 cm short of the top
The jars are rolled up with sterile lids, cooled and placed in the refrigerator, where the workpiece should be stored

VIDEO: PEAS. GREEN PEA. PICKLED GREEN PEAS IN WINTER

Canning peas for the winter: recipe with vinegar

With vinegar, green peas turn out piquant, so they are well suited for salads and appetizers.
RECIPE: Pickled green peas with vinegar

You need: peeled peas – 300 g, water – 1 l, sugar and salt – 1 tbsp. spoon, vinegar 9% - 0.3 cups.

Boil peas in boiling water for 5 minutes
Separately cook the marinade - water with salt, sugar and vinegar
Place the peas in sterile jars and pour in the marinade.
cover the jars with sterile lids and sterilize for half an hour
roll up the cans
cool the jars upside down, under a towel