TOP 15 recipes for pickling green peas for the winter at home, with and without sterilization

Green pea – a traditional ingredient in salads, soups, appetizers or fillings. You can purchase the product in a store or prepare it yourself. At the same time, homemade delicacies are healthy, natural and have a pleasant taste. Preparing green peas for the winter is easy by following the recipes below.

Did you know that peas were a real delicacy until the 18th century?

Useful properties and contraindications of green peas

The green vegetable has been known for its beneficial properties since ancient times as a means to combat various diseases.

The plant product is a storehouse of easily digestible protein, necessary for the proper functioning of the digestive tract and cell building. Peas are healthy lysine content, which is responsible for the functioning of the cardiovascular system. Peas are saturated with selenium, which cleanses internal organs from the influence of toxins and carcinogens.

Peas contain microelements: magnesium, phosphorus, potassium, magnesium, iron, iodine, which ensure the full functioning of the human body. In terms of the presence of vitamins C, PP, group B, the vegetable occupies a leading position.

The low calorie content of the product should also be taken into account. 100 grams of peas contain 248 calories.

But elderly people, pregnant women or people with gout should consume peas in limited quantities. Legumes increase the level of uric acid in the body, which accumulates in the joints, kidneys and organs. Peas can cause increased gas formation in their raw form and even after heat treatment.

Interesting fact. In 1984, a record for eating peas was set. Janet Harris ate 7,175 green grains in 60 minutes.

Preparing the main ingredients

Preparing green peas for the winter is easy if you consider a few points:

1. Choose young pods that are bright green in color with soft and juicy peas inside. Suitable varieties for preservation are:

• Alpha;
• Vegetable miracle;
• Faith;
• Dinga;
• Geof.

Due to the excess starch in overripe grains, a cloudy sediment forms during canning, and when frozen, the dish will have an unpleasant taste.

2. Prepare the grains correctly. Sort the pods and separate the grains. Throw away any damaged peas, place the rest in a bowl, rinse and dry on paper towels.

Measure out the quantities of all ingredients specified in the recipe.

Useful tips

It’s easy to prepare green peas for future use without effort if:

• remove the pods 8 days after flowering of the peas;
• use the vegetable on the day of collection. Beans quickly lose their valuable properties and become filled with starch;
• cook only under sterile conditions to avoid the development of botulism.

How to prepare peas for the whole winter at home

You can prepare green peas for the winter in different ways, preserving the benefits of the product. Young peas are dried and used for soups, purees or other dishes. And flour is prepared from the already dried product. Juicy and fresh beans can be frozen, both in pods and as individual peas. In addition, legumes are easy to pickle, pickle and preserve even without sterilization.

Preserving

It is convenient to prepare green peas, without which not a single New Year is complete, for the winter in a simple way - put them in sterile jars, pour boiling brine over them and roll them up.

Interesting to know. Peas are the first vegetable preserved in a jar.

Preserve in the classic way

The classic recipe with sterilization has been tested over the years and by millions of housewives. It is better to harvest grains during the period of abundant harvest - in early July.

Ingredients:

1. Green peas – 600 grams.
2. Water – 1 liter.
3. Salt – 50 grams.
4. Sugar – 50 grams.
5. Citric acid – 2 grams.

Preparing peas in the classic way is very simple, following these steps:

1. Prepare the peas. Open the pods and pour the peas into the pan. Rinse the beans well and dry. Steam the peas in boiling water for up to 5 minutes.
2. Wash jars with soda. Sterilize glass containers in any convenient way: steam, microwave or oven. Also boil the lids.
3. Boil clean filtered water in a saucepan, add salt, sugar and lemon.
4. Place the boiled peas in jars and pour boiling brine over them. Cover the containers with lids. Remove the opened peas, as they will make the brine cloudy.
5. Sterilize the roller for 3 hours and roll it up. Then transfer the glass container with canned peas onto a towel, turning it upside down. Cover the jars with a blanket and leave them like that until completely cooled.

A quick way without sterilization

It is easy to preserve green peas in a way that does not require additional sterilization. The recipe is designed for 3 half-liter jars or one 1.5 liter container.

Ingredients:

1. Peas – 1 kilogram.
2. Water – 1 liter.
3. Citric acid – 3 grams.
4. Salt – 90 grams.
5. Sugar – 75 grams.

Step-by-step procurement plan

Boil water in a saucepan, adding salt and sugar. Boil the beans for 20 minutes. Pour lemon into the bowl and set aside for 1-2 minutes. During this time, prepare disinfected jars. Using a slotted spoon, transfer the peas into a sterile container, leaving 1-1.5 centimeters free from the top of the jar. Fill the bowl with peas with boiling marinade.

Close the jars with clean lids and roll up. Place the preserved food on a towel with the lid down. Wrap the containers in a warm duvet and leave for 24 hours. Next, move the blockage to a cool place, away from direct sunlight.

Did you know? The UK has prepared etiquette for eating peas. The grains should not be pricked with a fork or collected with a spoon, but kneaded with the back of the cutlery.

Canned with cucumbers

Among winter preparations, the “On Olivier” appetizer, which includes cucumbers along with peas, also remains popular. The pickling tastes sweetish. Fans of spicy snacks are advised to add hot pepper to the recipe.

Ingredients:

1. Water – 1 liter.
2. Cucumbers – 750 grams.
3. Peas (peeled) – 250 grams.
4. Cherry and black currant leaves - 3 pieces each.
5. Dill (sockets) – 3 pieces.
6. Garlic – 3 cloves.
7. Vinegar – 30 milliliters.
8. Salt – 15 grams.
9. Sugar – 25 grams.

The ingredients are selected for 1 liter jar.

Cooking plan

To salt peas and cucumbers for the winter, you need to prepare all the ingredients in advance:

• Separate the peas from the pods and boil in salted water for 5-7 minutes. Cook old beans for 30-40 minutes. Drain all the peas in a colander and let cool;
• rinse the cucumbers and soak in cold water for at least 2 hours (or leave overnight);
• measure the specified amount of bulk ingredients, vinegar and prepare aromatic cherry and blackcurrant leaves;
• peel the garlic cloves;
• disinfect jars and lids.

After that:

1. Place currant and cherry leaves, cloves of garlic and heads of dill on the bottom of the glass container. Pack cucumbers tightly into jars and top with peas.
2. Fill jars with boiling water.
3. Pour the water back into the pan and boil with the addition of vinegar, salt, and sugar. Refill the container with brine and cover with lids.

Sterilize the workpieces for 5 minutes and roll up. Canned mixed vegetables for the winter are ready.

Let's marinate

Among the ways to prepare peas for the winter, the recipe for pickled beans is especially good. Winter pea snack is used in salads, meat, fish, vegetable delicacies or as a simple snack.

Marinated in pods

You can pickle peas in various ways. The healthiest of the recipes is considered to be vegetables marinated in pods. In this way, most of the vitamins and minerals contained in the hard tissues of the plant are preserved. And during preservation, the pods themselves will soften and become saturated with marinade.

Ingredients:

1. Water – 1.25 liters.
2. Pea pods – 500 grams.
3. Citric acid – 5 grams.
4. Sugar – 25 grams.
5. Peppercorns – 4 pieces.
6. Salt – 50 grams.
7. Cinnamon – 1 stick.
8. Vinegar (3%) – 0.4 liters.

Cooking method:

1. Rinse the pods and soak for 2-2.5 hours.
2. Boil water (0.75 liters) in a saucepan, add citric acid and add the soaked peas. Blanch the vegetable for 3 minutes in boiling water.
3. Place the peas in sterile jars, adding equal amounts of salt, black peppercorns and cinnamon.
4. Bring the remaining water (0.5 liters) to a boil to prepare the marinade. Pour vinegar and sugar into the bowl. Boil the brine for 3 minutes and fill the jars with peas.
5. Cover the glass containers with lids and place them in a deep saucepan for sterilization. It is enough to process the workpieces for 20-25 minutes and roll up the lids.

Turn the containers upside down and leave until completely cool.

Marinating without sterilization

To prepare peas similar to store-bought ones, it is better to use the proposed recipe without sterilization. The result is a delicately sweet preparation with green peas and a clear marinade.

Ingredients:

1. Peas – 500 grams.
2. Water – 0.5 liters.
3. Salt – 10 grams.
4. Sugar – 10 grams.
5. Vinegar – 25 milliliters.

Cooking instructions

Place the peeled peas in a saucepan and pour boiling water over them. Boil the beans for 15 minutes. Remove the peas with a slotted spoon and place in the ice-cold liquid for 3 minutes. Leave boiling water for the marinade, adding salt, sugar and vinegar. Transfer the peas into disinfected jars. Fill the containers with boiling brine and seal. Turn the container upside down, wrap it in a blanket and cool.

A simple preparation without sterilization is ready.

Marinate without vinegar

Products prepared for the winter without vinegar are considered the healthiest, as they have a beneficial effect on metabolism.

Ingredients:

1. Peas – 5 kilograms.
2. Salt – 15 grams.
3. Water – 4 liters.

Cooking plan

1. Place green peas in a cloth bag.
2. Prepare the salt marinade and boil it. Dip a bag of legumes into the boiling liquid and steam for 5 minutes.
3. Take a saucepan with cold water. Quickly drop the pea bag into the ice solution.
4. Place the cooled semi-finished product in jars and fill the containers with boiling marinade. Seal the jars with lids. Transfer to storage in a cool place.

Green grains that have undergone such preservation are allowed to be consumed by people with gastrointestinal or mucosal problems.

To keep the preparations longer and not explode, you need to sterilize the container with peas for at least an hour.

Drying

Drying is a simple way to prepare green peas for the winter, allowing you to preserve nutrients and vitamins as much as possible.

Drying methods

Legumes are dried in two different ways:

1. In pods. To do this, sort out the pods, rinse and steam in a colander over boiling water. Then cool the legumes, break them into several parts and place them in one layer on a baking sheet.Dry the vegetable in the oven at a temperature of 60-70 degrees.
2. Only peas. In this case, open the pods and sort out the grains. Rinse the prepared beans with water and boil in boiling water for 2-3 minutes. Immediately dip the peas into the ice-cold liquid and return to the boiling water. Once again, using a slotted spoon, transfer the beans into cold water. Thus, the grains will have a natural green color upon further processing. Spread the peas on a baking sheet in one layer and place them in the oven to dry at a temperature not exceeding 40 degrees. After an hour, remove the dryer from the oven and cool.

If you have a special kitchen appliance for drying vegetables and fruits, you can also prepare peas for the winter by placing the grains on a special grid and setting the appropriate mode.

The main thing when drying is not to miss the ideal harvest moment - 30 days from the moment the plant blooms. The grains will be sweet and tender. Hard and overripe peas are not suitable for drying, as they have an unpleasant bitter taste.

Freezing

Frozen peas are an excellent and quick alternative to all methods of preparing food for the winter. This method takes a minimum of time and effort, and legumes are stored for up to 8 months.

Methods for freezing vegetables

There are 3 known ways to quickly freeze beans:

1. Classic option. Rinse shelled and sorted peas with water. Dip the grains into boiling water and transfer to the ice-cold liquid. After this, dry the peas and spread them in a thin layer on a special tray in the freezer. Pack the frozen grains into bags or containers, indicating the date the product was frozen.

The classic freezing method is suitable even for overripe legumes; it will improve the taste of the product.

2. Express option. Wash the vegetable pods well and dry. Remove the peas and fill the bags with them, releasing as much air as possible. Give the pieces a rectangular shape and put them in the freezer.
3. Quick freezing. Wash legumes and inspect for damaged or already yellowed pods. Cut the pods into several pieces. Place the chopped vegetables in a colander and blanch for 3-5 minutes. Then pour water over the pods and place them on napkins to dry. The last step is to place the pods in bags and put them in the freezer.

To prepare first courses, frozen pods or peas are used, without even waiting for them to thaw. But for salads and appetizers, pre-defrost the beans on the bottom shelf of the refrigerator.

Interesting fact. Great Britain is considered the largest producing country of green peas. By sowing more than 40 thousand hectares a year with green peas, it produces 160 thousand tons of frozen product, which is distributed around the world.

About the rules for storing peas

The storage period and conditions of legumes depend on the harvesting method:

• dry peas are stored in a darkened room with constant access of air and low humidity. It is better to place dried grains in glass containers or fabric bags. Consume throughout the year;
• Frozen grains are left in the freezer compartment, packaged in plastic bags or plastic containers. The shelf life of the product is no more than 10 months;
• canned, pickled peas retain their beneficial properties for 1 year. If you place the preserved food in the cellar or leave it in the refrigerator, the shelf life of the product will increase to 2 years, subject to the preparation rules.