Pickled Green Peas
A taste of delicious peas in the dead of winter! We use pickled green peas at our table all the time, mostly in salads and as a side.
olya1989
Recipe author
Pickled Green Peas
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 %
3 g
Fats 0 %
0 g
Carbohydrates 73 %
8 g
44 kcal
GI:
88
/
0
/
13
- In our family we never buy pickled green peas from the store — my mom puts them up for the winter herself, and I'll share the recipe she uses. First off, you can pickle either shelled green peas or the whole pods; which one you start with depends on how you plan to use them. Shelled peas are the most common choice. Soak them in cold water for several hours (usually overnight), then in the morning boil them in water for about two minutes over high heat. You can add a few grams of citric acid or a splash of lemon juice to the cooking water. Meanwhile, make the brine: combine water, sugar, and vinegar in the proportion of 40 g sugar and 100 g vinegar per quart of water, and bring it to a boil. How much brine you need depends on how many peas you're pickling. Spoon the cooked peas into jars of whatever size you like, adding a few black peppercorns and a couple of cloves to each. Pour the hot brine over the filled jars and seal with lids. Store the finished pickled peas in a cool, dark place.
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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