Pickled peas for winter homemade

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Green peas are best pickled during their milk maturity, when the grains are juicy, tender and sweet. If desired, you can use cloves and allspice for marinade. but even without these spices, pickled peas turn out very tasty. Lemon juice can be replaced with citric acid.

2. Step 2:

   

   Open the pea pods, choose good grains, without worms, damage and rot. Put the peas in a colander and rinse under running water to remove excess debris and dirt.

3. Step 3:

   

   Let the water drain from the peas. Put the peas in a saucepan, fill with water and leave for a couple of hours. If the peas are already very ripe, it is better to leave them to soak overnight. Young do not need to soak for a long time.

4. Step 4:

   

   Drain the water, rinse again. Fill with cold water and put on fire, bring to a boil, add the squeezed juice from one lemon (or citric acid) so that the peas retain a bright green color, and cook for about 3 minutes. You do not need to cook longer, otherwise the green peas may shrink.

6. Step 5:

   

   In parallel, we prepare the marinade. Pour cold clean water into a saucepan. Add sugar and salt, mix, bring the water to a boil. Add vinegar, bring it to a boil again. Turn off the fire. Pre-sterilize the jars for peas. Banks, of course, it is better to take a small size. You can sterilize the jars in a convenient way, in a saucepan with a cloth on the bottom, or in an oven. The lids also need to be boiled.

7. Step 6:

   

   Fill the peas with marinade so that it completely covers the peas. Cover the jars with lids and sterilize them for 10 minutes with 0.5 l cans. We roll up the jars with lids. Let it cool at room temperature and store it in a dark, cool place for the winter.

8. Step 7:

   

   Pickled peas are ready for winter. In winter, it only remains to open the jar and add green peas to any dish. Bon appetit!