Cucumbers with green peas for the winter have become a popular recipe. The preparation is often used to add to salads and vinaigrettes, but can also be used as an independent dish. All recipes have detailed descriptions. If you follow the rules of canning, the vegetables will have a pleasant, unusual taste.
Traditional option
Almost all recipes include currant and cherry leaves, as they give vegetables a special aroma and flavor. If you want to get a spicy taste, then put several pieces of hot pepper into the prepared jars along with spices and herbs.
A simple recipe for preparing cucumbers with green peas.
- Medium-sized, smooth cucumbers, approximately 1.5 kg, need to be washed in cool water and cut off the ends. Peas about 400 g are collected from pods, only good ones are chosen.
- The peas must first be boiled for about 17 minutes, then rinsed in cool water and drained in a colander to drain excess liquid.
- You can’t do without greens; twigs and grains of dill, a couple of currant leaves and horseradish will do (the greens must be washed).
- Place green leaves, a couple of cloves of horseradish, and halves of garlic cloves on the bottom of the prepared jars.
- Then they begin to pack the cucumbers tightly. Each layer of cucumbers should alternate with peas.
- Pour boiling water over the cucumbers twice for 15 minutes. For the third time, add 35 g of salt and sugar and 70 ml of vinegar to the water drained from the cans. Bring the brine to a boil.
- The resulting marinade is poured into glass containers and rolled up.
Closed pickling in jars is turned upside down, wrapped in a large warm blanket until the contents have cooled.
Canned cucumbers with green peas will turn out crispy if you follow the tips in the following recipe without sterilization.
- Wash 2 kg of cucumbers and cut off the edges, collect peas from the pods (you need approximately 500 g, separated from the wormy and burst ones) and cook in boiling water for 17 minutes.
- Grind the peeled horseradish and garlic using a blender until the juice appears.
- At the bottom of the sterilized jars, begin to place cherry, currant, horseradish leaves, a couple of sprigs of parsley, dill seeds and 4 allspice.
- Place cucumbers and peas, alternating each layer.
- Pour boiling water over for 10 minutes and drain. A similar procedure is performed twice.
- For the third time, a marinade is prepared from the drained water with the addition of sugar and salt. As soon as the water boils, pour in 90 ml of vinegar.
- The finished marinade is poured into jars, garlic juice and horseradish are added and rolling begins.
It is recommended to store the jars upside down under warm clothing until the winter preserves have completely cooled down.
Recipes that preserve the elasticity and density of vegetables necessarily include horseradish or oak leaves. These greens contain substances that maintain the crunch of fresh vegetables.
Unusual combination
There are proven recipes that include additional ingredients. Pickled cucumbers will acquire an unusual, pleasant sour taste if you add an apple to the preparation. The peas will remain firm and crispy.
- To prepare for the winter, you will need small-sized sour apples (take one apple per liter container). The fruit is washed, cored and cut into small slices.
- Cucumbers are washed and soaked in ice water to maintain their shape and elasticity.
- Peas collected from the pods are washed and boiled for 15 minutes (it is better to choose young peas, so they will cook faster).
- Currant and cherry leaves, dill seeds, cloves, bay leaf, 3 allspice peas are sent to the prepared jars.
- Apples are placed in the first layer, then cucumbers, and peas are added last.
- Sprinkle chopped garlic cloves on top.
- Pour boiling water over the contents twice for 10 minutes.
- After the third time, add salt and sugar to the drained water, and after boiling, 30 ml of vinegar.
The finished, closed jars are turned upside down and left to cool, covered with a warm blanket.
Refined taste
Canning cucumbers can also be done with pea pods. Instead of regular vinegar, the recipe calls for adding wine vinegar. The taste is unforgettable!
- Small cucumbers in the amount of 1 kg are sorted, washed, cut off the ends and soaked in cold water. Then they need to be cut either into circles or strips.
- The ends of the washed pea pods are cut off.
- Two onions are peeled and cut into half rings.
- The brine is prepared with the addition of 40 g of sugar and salt, vinegar and bay leaf.
- Allspice peas, cucumbers, pea pods and chopped onions are placed in prepared jars.
- Pour in hot brine and cover with lids.
As usual, you need to store it upside down under a warm blanket until it cools down completely.
Answer from experienced housewives
There are many reviews about preparing cucumbers with green peas, and only positive ones. Everyone notes that the cucumbers turn out crispy, salty with a pleasant sourness.
“We have been preparing peas and cucumbers for several years in a row. The snack goes away immediately on the first cold days of winter. I add Olivier salad, azu, and rassolnik to the salad. You can simply serve it with potatoes or porridge.
Preserve according to the following recipe:
- I collect green peas in a large container, pour in water just to cover a little layer on top. After boiling, cook for another 2 minutes.
- I put oak, cherry and currant leaves in glass jars, cut up cloves of garlic and add them to the greens.
- I thoroughly wash the cucumbers from dirt and begin to place them tightly in jars along with dill sprigs.
- I sprinkle peas on top. You don't need to compact it too much, otherwise it will fall apart and lose its shape. Let it float freely between the cucumber rows.
- Pour boiled water over the contents of the jars for 10 minutes, closing the lid.
- I drain the water into a separate container, add salt, allspice, and cloves. Bring to a boil and add vinegar.
- I pour the marinade into jars and close them with metal lids.
Preservation should be stored for the first few days under a warm blanket until it cools down. Then you can move the jars to a dark, cool place.
