Hello my friends. Do you often cook Olivier? One of the main ingredients is peas. My mother makes it the most delicious because she cans 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 was actively used in the preparation of various dishes. Moreover, this legume was consumed not only by representatives of the lower classes, but also by the nobility.

This product was highly valued in France. It was even served to the king for lunch with fried lard.

It was also popular among the Germans (this trend can still be seen 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 it is still in their diet now?

And the southern regions of Russia are considered the birthplace of this legume. Wild peas can still be found here. Our ancestors were very fond of stew with ham and peas. This dish was prepared for 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 type of legume. I recommend pickling brain or smooth grain peas. The first is distinguished by a slightly elongated pea shape. It tastes sweet. And smooth grain peas have a spherical shape. This variety is most often used for salad.

Also, for canning, choose soft young beans. If you take an overripe one, it will taste too starchy. In addition, it will give the workpiece an unsightly cloudy sediment.

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

The simplest recipe

This preparation 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 rinse the “grains” and place them in freshly boiled water (it needs to be slightly salted). Cook for about 20 minutes. Then drain 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. Combine the ingredients and bring the brine to a boil. While it is cooking, put the peas in clean jars, and then fill them with marinade and preserve them.

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

Marinate peas in pods

This preparation preserves a lot of vitamins and other useful substances. IN fresh Pea pods are tough and simply impossible to chew. But during the canning process they soften, becoming very tender and tasty.

For this workpiece you will need:

• 5 glasses of water;
• 500 g of 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.

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

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

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

Recipe for the winter

First we clean green peas from the pods and wash. Cleaning is perhaps the most time-consuming process. But if you involve assistants in the work, the work will be done much faster. Although useful product may become much smaller :)

Cook the brine - bring a liter of water to a boil and add 1 tbsp. salt. Mix thoroughly (the salt should completely dissolve) and add the peas. Blanch it in brine for about 2-3 minutes. Then we put them in sterile half-liter jars and fill them with the brine in which we cooked them.

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

To prevent the brine from becoming cloudy, the main thing is to sterilize for at least 30 minutes. Yes, and you need to add no more vinegar than normal. Otherwise, it will neutralize the smell of peas and make the “boobs” harsh. However, even if you follow all this, a little bit of turbidity may still accumulate at the bottom. But that's okay.

Marinate peas without sterilization

The product prepared according to this recipe turns out almost the same as in the store. It has a delicate taste, muted greenish color of the “bubbles” and a transparent marinade.

You will need:

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

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

Do not stir it, just shake the pan slightly. Just do it very carefully, otherwise you’ll end up collecting peas all over the kitchen. However, if you have a cat at home, he will help you with this :)

Please note that the peas must be completely covered with the marinade. Cover the pan with a lid and leave until boiling. Next, reduce the heat to medium and continue cooking until tender (about another 15 minutes). Shake the pan periodically during cooking. Just do not forget about safety measures, because there is boiling water in the pan. Remove any burst grains. Also, if you use overripe peas, the cooking time will increase to 25 minutes.

Next, taste the peas for doneness. It should be soft inside, like store-bought. At the end of cooking, add a level teaspoon of citric acid. Do not stir, but shake the pan again. And then turn off the fire.

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

When shelling the pods, carefully select the “grains”. For preservation, use only smooth and beautiful peas of a soft green color. Throw away all damaged and spoiled “bubbies”.

If you have harvested a rich harvest of peas, but don’t have time to can, it doesn’t matter. Just don't leave it at room temperature for long. Clean the “grains” from the pods, blanch them, and when they cool, freeze them.

And yet, there is the easiest way to make sure that the peas are ready when cooking them. Use a spoon to catch a couple of “bubbles”. If they wrinkle immediately, it means the product is ready - it’s time to put it in jars.

Canned peas are rich in iron, potassium and magnesium. The product protects against heart attacks, removes the effects of stress, prevents insomnia and kidney disease. In addition, 100 g of legumes contains only 53 kcal. Pickled peas can be consumed by people trying to lose weight. overweight. It is added to vegetable salads to make them more filling. But only home-canned food benefits the body, because store-bought foods contain many harmful ingredients.

Only green peas are pickled. The old one contains too much starch, due to which the brine becomes cloudy, sediment appears at the bottom of the jar, and the taste of the product deteriorates. Pods picked from the bush are stored for no longer than a day. And the product, peeled from the outer shell, loses its beneficial properties after 5–6 hours.

When to harvest peas for canning? 8 days after the start of flowering. The young legume has a delicate structure and rich green tint. If you are a little late, the workpiece will become tougher.

The main problem encountered when preserving non-acidic vegetables is botulism bacteria. Microorganisms survive boiling because high temperatures they are not afraid. Basically the same as brine. Destroy dangerous infection Only acids are capable of this, so they are necessarily used for preserving peas. Lemon and vinegar will do.

It is also necessary to ensure the cleanliness of the cans and the roof. The containers are not only washed with soda, but also dipped in boiling water. Then they are disinfected by steaming or in the oven. The peas are washed several times under running water and then boiled. Hands are washed with laundry soap before rolling.

Bean preparations, cleared of pods, are sorted. Rotten and damaged products, as well as specimens with worms, are thrown away. They can create an ideal breeding ground for botulism and can also cause bulging lids.

Option for salads

The vinegar marinade will preserve the characteristic aroma and rich color of green peas. This preservation looks good in salads. The preservation solution contains:

• peeled bean product – 1.5 kg;
• table coarse salt – 1 tsp;
• table vinegar – 55–60 ml;
• sugar – 15 g.

The marinade will require 1.2–1.3 liters of water. Approximately the same amount of liquid base will be needed to cook the peas themselves. Place 2 pans on the stove. When the water starts to boil, pour the bean grains into the first container. A mixture of salt and sugar is added to the second.

Stir the peas and marinade regularly with plastic spoons or slotted spoons. The preparations should boil for 15–20 minutes. Then the pan with bean grains is removed. The product is placed in a colander and dipped into ice water. If you skip this step, the workpiece will release starch. The substance settles at the bottom of the jars.

While the peas are soaking in the cold liquid, vinegar is poured into a second pan. Leave the marinade on the stove, but reduce the heat to low.

Blanched peas are slightly dried, and then divided into portions and placed in jars. Green grains are mixed with hot brine and covered with iron lids so that the vinegar does not evaporate. The next stage is sterilization.

You can use the water in which the peas were boiled, or prepare a solution of sugar and salt. Cover the bottom of the pan with a napkin so that the glass does not burst during heating. The blanks are placed in warm brine. The jars should be completely immersed in liquid, leaving only the neck and lid at the top. Sterilization lasts from 30 to 40 minutes, depending on the size of the container. For 0.5 liter jars, half an hour is enough.

Spicy recipe

People who don't add canned peas in salads, and used as a side dish for porridge or meat; you will like the spicy marinade with cloves and black pepper. Bean grains acquire a piquant taste and rich aroma of spices.

For 2 kg of green product you will need:

• water – 1.5–1.6 l;
• citric acid – 25 g;
• cloves - 6 stars;
• sugar – 2 tsp;
• allspice – 7 peas;
• fine-grained salt – 50 g;
• table vinegar – 60 ml.

Peas, peeled from the outer shell, are soaked for 4 hours in cool water so that damaged grains and worms float to the surface. Throw the workpiece into a colander and wait until it dries a little. At this time, prepare the marinade and base for cooking the bean product.

Green peas are simmered for 2 minutes in water with citric acid. The liquid, brought to a boil, is filled with a food additive. And then pour the bean preparation into the container. The blanched ingredient is removed with a slotted spoon and the solution is allowed to drain, and then the ingredient is placed in sterilized jars.

Processed peas are poured with clove marinade. In addition to spices, a mixture of sugar, black pepper and salt is also added to boiling water. Simmer the ingredients for 15 to 20 minutes over moderate heat. Pour half a glass of vinegar and remove after 3 minutes. The spicy brine is immediately poured into jars before it cools down.

The bean product is sterilized before sealing. In a large saucepan filled with saline solution. You can add a little sugar to the brine. Spices are taken in equal proportions. The finished peas are sealed with metal lids. But the workpiece is not taken to the basement immediately, but after 2–3 days. On the first day, the jars are wrapped in a blanket or blanket so that they cool gradually.

Pea stew is prepared in the same way. Only instead of brine they use natural tomato juice. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich aroma, bay leaf is added, but it should not end up in the jars. The bean product mixed with the tomato cocktail is sterilized and sealed.

No additional processing

This option is suitable for people who do not want to spend several hours canning beans. But the method has a significant disadvantage. If the workpiece is not subjected to heat treatment, the likelihood that botulism bacteria will settle in the marinade increases. To prevent this from happening, vinegar is added not to the water, but directly to the jars themselves with ready-made peas. The product will have a sour taste, so it is recommended to add this preparation only to salads.

The marinade contains:

• salt – 15 g;
• water – 1 l;
• sugar – 10 g.

Additionally, take 20–25 ml of vinegar for each half-liter jar.

Young and juicy peas are washed and poured cold water. After boiling, simmer on the stove for 25–35 minutes, reducing the power to minimum. Cook in an enamel pan, stirring occasionally. But be careful not to crush the grains. Remove when the liquid has evaporated.

While the peas are cooking, prepare the brine. Sugar and salt are poured into boiling water. You can add a few peas of allspice for flavor. Simmer the marinade for 10 minutes, stirring with a wooden spatula until the dry ingredients dissolve.

Boiled peas are poured into jars with a slotted spoon or a plastic spoon. Pour boiling brine and pour 1 tbsp into each container. l. vinegar. They seal it and after cooling, hide it in the basement.

Important: If sediment appears at the bottom of the jars or the marinade becomes cloudy, it means that botulism bacteria have entered the peas. Such preservation, as well as specimens with swollen lids, cannot be eaten. It's better to throw it away and not risk your health.

Young bean grains can be preserved in several ways. With bay leaf and tomato juice. With cloves and allspice. With vinegar and sugar. The main thing is to add acids to each marinade that neutralize botulism bacteria. And carefully sterilize the jars, because dirty dishes– a source of microbes and the cause of swollen lids.

Video: canned green peas for the winter

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The process of canning green peas is quite simple and can be done very quickly. It is worth emphasizing that canning a product not only creates a unique taste, but also preserves all the necessary nutrients.

Canned peas are an indispensable ingredient with which you can create various unique dishes. Let's find out how to properly marinate green peas in your kitchen and a few healthy recipes on its preparation.

Canning green peas at home

For the canning process, you will need freshly picked pea pods, since overripe peas already contain excess starch, which leads to the formation of a dirty sediment.

Peas without sterilization

Let's start with a recipe for green peas that does not require sterilization. You will need any amount of peas and marinade. To prepare the marinade for one liter of water, take three tablespoons of sugar and three dessert spoons of salt, also add 1 spoon of citric acid. The ingredients must be cooked to the boiling stage and pour in the pre-cooked peas. The pods themselves should be cleaned and rinsed thoroughly with water. This amount of marinade is enough for two or three full half-liter glass jars. It is worth noting that the marinade should cover the peas entirely to the edges. After the moment of boiling, the workpiece is cooked for another 15-20 minutes, after which you need to add citric acid. After cooking, the peas should be placed in the prepared container, poured with marinade and rolled up. It is recommended to keep it in a special cellar or in the refrigerator.

Peas in marinade

Another healthy recipe for pickling peas. It is necessary to peel the peas, wash them well, and pour them into a pan with water in a ratio of one to two. Cook at maximum temperature until boiling, then reduce heat and simmer over medium heat for about 30 minutes. Prepare the marinade separately. Boil a liter of water, add one tablespoon of sugar, a teaspoon of salt and citric acid. Fill carefully sterilized jars with the prepared marinade, add a teaspoon of vinegar and cover with lids. To better soak the peas in the marinade, it is recommended to heat them for about 40 minutes in a water bath and cover with a towel. Wait until it cools down. You can taste these canned peas after a few days.

Sterilized peas

An easy recipe for making pickled peas at home. Exfoliate the peas and rinse thoroughly with water. Then start preparing the marinade. You will need a standard set of ingredients: 1 liter of water, 1 teaspoon of salt, 1 tablespoon of sugar. Wait until the boiling stage and fill the peas with marinade to the brim. Boil for a few more minutes and transfer the peas in the marinade into prepared sterilized jars, the desired volume is 0.5 liters. Be careful, the distance between the peas and the lid should remain 3-4cm. It is necessary to sterilize the peas several more times. Initially boil for 30 minutes and cover with lids. Boil again for 20 minutes and roll up the lids. It is preferable to store such canned peas in a cellar.

Be careful!

It should be remembered that the above home canning methods require care and careful adherence to cooking rules. Do not forget about the mandatory addition of vinegar and citric acid, and monitor the duration of heat treatment.

The process of canning green peas is quite simple and can be done very quickly. It is worth emphasizing that canning a product not only creates a unique taste, but also preserves all the necessary nutrients. Canned peas are an indispensable ingredient with which you can create various unique dishes. Let's find out how to properly pickle green peas in your kitchen and some useful recipes for preparing them.

The benefits of green peas

Green peas are considered one of the first food crops that people began to grow. Archaeologists are confident that this happened about 5,000 years ago in China or Egypt.

Green peas are not only famous for being low in cholesterol, saturated fat and sodium, but also rich in manganese (36%), copper (12%) and phosphorus (16%). It is a good source of vitamin A (22%), ascorbic acid(32.5%), vitamin B6 (15%), vitamin K (44.6%) and folic acid(21.6%). It also contains benefits for digestion dietary fiber (30,3 %).

• For the heart. This useful property Green peas are due to their high content of folic acid, vitamins B6 and K, and lutein. Listed nutrients are rightfully considered the main protectors of the heart and blood vessels. By eating green peas at least 4 times a week, you reduce your risk by 22%. coronary disease, hypertension and atherosclerosis.
• Against cancer. One glass of peeled peas contains 10 mg of coumestrol, a powerful antioxidant that inhibits the growth of cancer cells. It is especially effective against stomach cancer. In addition, the product is rich in anti-tumor phytonutrients.
• Digestive benefits. High doses of protein and fiber in this culture help regulate the speed of metabolic processes, promote the digestion of heavy foods, and break down starch into simple sugars, improve intestinal motility, prevent constipation and diarrhea.
• For bone health. Green peas can provide the body with up to 50% of the recommended daily value vitamin K and a good dose of manganese. These substances strengthen bones and prevent their calcification.
• For good vision. Lutein (natural plant pigment) and vitamin A in the product nourish the visual organs, protect against cataracts and dystrophy macular spot, and the retina from damage.
• For weight loss. Green peas are a low-calorie product with a lot of fiber. It promotes a quick feeling of fullness and cleanses the intestines of toxins. Try adding it to heavy, fatty meals to help you eat less without feeling hungry.

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 don’t 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.

• water – 2 l;
• vinegar 9% – 50 ml;
• sugar and salt - 70 g each;
• peas (grains) – 2 kg.

Canning green peas at home is carried out as follows:

• Pour the grains into boiling water (any volume of water), cook until soft, but no more than half an hour.
• Set aside a separate pan for the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
• Catch the peas with a slotted spoon, scatter them into jars, and pour the marinade over them.
• Heat the containers with the workpiece in a water bath for half an hour, roll up the lids.
• Cool under the blanket.

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 tablespoon salt,
• 1.5 tablespoons sugar,
• 3 grams of citric acid.

Hull the sugar snap peas from the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.

Preparation of the marinade: Dissolve salt, sugar, citric acid in water and boil.

Place hot blanched green peas into sterile jars and pour boiling marinade over them, cover with scalded lids.

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.

Take out the jars and roll them up, turn them over, wrap them in a blanket, and do not open until completely cooled.

Recipe for preparing peas with vinegar, just like in the store

If you don’t have vinegar essence on hand, then 6-9% vinegar is also great. Some housewives enjoy using apple ripening. That's your business. But these peas taste just like store-bought ones.

Ingredients for 2 kg of young peas:

• 7 half liter sterile jars;
• 2 liters of water;
• 2 tbsp. salt;
• 2 tbsp. with a pile of sugar;
• 3 tbsp. 9% vinegar.

1. Immediately pour the washed grains into sterile jars.
2. Pour 2 liters of water into the pan and add 2 tbsp. salt and sugar.
3. Pour half a tablespoon of vinegar onto the floor of a liter jar. It can be added directly to the jars themselves.
4. We put the marinade on the fire; when it boils, pour it into containers and cover with lids. The lids must be boiled in advance.
5. Place a towel in a wide pan.
6. And we display our glass containers with peas.
7. Fill in warm water, not reaching the edge three centimeters. Turn on the heat and after boiling, sterilize for about an hour.
8. If the brine evaporates a little during the boiling process, add boiling water so that the jar is full to the top.
9. We close the blanks with lids and turn them over.
10. Leave for a day under layers of warm fabric. Before lowering the peas into the underground for storage, we check the lid for tightness and see if foam has appeared inside. If suddenly it appears, then you need to open the jar, drain the brine from the jar, rinse it and fill it with marinade again.

Canned green peas without vinegar

Ingredients for filling:

• 1 liter of water,
• 1 tsp salt,
• 1 tbsp. Sahara.

Preparation:

Place green peas in boiling brine and cook for 3 minutes. Then place it in sterilized 0.5 liter jars, leaving 2 cm to the edge of the jar. Sterilize the jars for 30 minutes. Then cool them and place them in the refrigerator, covered. nylon covers. The next day, place the jars of peas in warm water, bring to a boil, sterilize in boiling water for 20 minutes and roll up.

Preserving green peas and cucumbers for the winter

The Olivier salad, beloved by many, requires both pickled cucumber and canned green peas. Therefore, many housewives are looking for a way to prepare this magnificent duet for the winter. For this method of canning you need the smallest and most beautiful cucumbers, dill umbrellas and parsley sprigs, then the jar is not only a gastronomic masterpiece, but a true work of art.

Products:

• Cucumbers.
• Polka dots.

• 350 gr. water.
• 1 tbsp. l. salt.
• 2 tbsp. l. Sahara.
• 1 tbsp. l. vinegar (9%).

• Dill - umbrellas.
• Parsley - young branches.
• Cloves, black hot pepper.

Preparation algorithm: Pre-soak the cucumbers in water and leave for 3-4 hours. Wash with a brush, trim the tails. Wash the peas. Boil for 15 minutes. Wash glass containers with soda solution and rinse. Sterilize. Place dill, parsley, cloves, and pepper on the bottom of each. Place the cucumbers loosely. Sprinkle with green boiled peas. Pour boiling water over and leave for 5 minutes. Drain the water. You can pour boiling water again for 5 minutes, but if the cucumbers are small, then it is enough to pour boiling water once, and the marinade a second time. To fill, add sugar and salt to the water. Bring to a boil. Pour vinegar and quickly pour over vegetables. Cap and wrap until morning. The cucumbers remain firm and crunchy, and the peas have a delicate, piquant taste.

Green peas, canned at home with your own hands, will be an excellent lifesaver when preparing salads, soups, or simply as a wonderful side dish for various dishes.

Green peas– tasty and healthy vegetable, great for salads and as a side dish for meat and other dishes. You can buy green peas in the store, but canned homemade peas tastes much better than store bought.

We present to you recipe for canning green peas for the winter at home.

Polka dots is one of the lowest calorie products (100 g contains only 44 calories), a lot of vegetable protein, vitamins and minerals.

For preservation you will need: green peas – 1 kg. (grains of young fresh pods).

Marinade for 1 liter of water: salt – 1 tbsp. l., sugar - 1 tbsp. l., vinegar 9% - 3 tbsp. l.

Peas must be exactly milky ripe; overripe grains contain a lot of starch, which can give a cloudy sediment.

The first step is to clean the young pods, removing damaged grains.

Wash the grains in cold water and pour into enamel pan. Pour water over the peas until it slightly covers them.

Bring the pan with peas to a boil, reduce heat and simmer for 5-15 minutes, it all depends on ripeness. When cooking, skim off any foam that forms.

While the peas are boiling, prepare the marinade. Pour water into another pan, add salt, sugar, and when it boils, pour in vinegar and turn off.

Sterilize jars and lids in advance.

We catch the finished peas with a slotted spoon and pour them into jars, leaving about 1 cm short of the rim. Fill the jars with peas with boiling marinade, cover with lids and set to sterilize.

Place a cloth napkin on the bottom of a large saucepan, place jars of peas on it, pour hot water. The water level should be up to the cans' hangers.

To sterilization was at the right temperature, slightly above 100 degrees, after boiling water in a saucepan with jars, add about 100 grams of salt. This will increase the boiling point and thus sterilize for 15-20 minutes.

When finished, take out the jars, roll up the lids, turn them upside down and wrap them in a blanket until they cool completely.

It turned out great, which you can try 5-7 days after preservation.

If you like spicy preserves, you can add a couple of cloves of garlic or a little red pepper to each jar.

Video - Canned green peas without sterilization