Canning peas at home. Green peas canned for the winter at home - recipes with photos

Canning is one of the best ways to prepare peas for the winter. It allows you to preserve vitamins and minerals as much as possible, and only salt and sugar are used in the process, no preservatives or GMOs.

Peas are one of the lowest-calorie foods, 100 grams of grains contain only 44 kcal; on the other hand, they are a storehouse of vegetable protein, many vitamins and minerals necessary for both children and adults. Sometimes you can find a recipe for canning green pea pods, but mostly housewives prepare grains.

True, not all varieties are suitable for canning, and harvesting occurs when the grains are at the milk stage. Below is a selection of recipes for skillful housewives who are going to delight their households with their own harvested green peas in winter.

Canned green peas for the winter at home - step-by-step photo recipe

Canned green peas are a must-have in every housewife's kitchen. After all, it can not only be added to various salads, but it can also serve as an independent side dish for meat, fish or poultry.

Despite the seemingly complexity of its conservation, there is nothing scary about it. The main thing is to use young peas, which are still very tender and soft. Much here depends on the variety; brain pea varieties are ideal.

Your rating:

Cooking time: 3 hours 0 minutes

Quantity: 1 serving

Ingredients

• Peas grain: 300-400 g
• Water: 0.5 l
• Sugar: 1 tbsp. l.
• Salt: 2 tbsp. l.
• Table vinegar: 2 tbsp. l.

Cooking instructions

How to make pickled green peas for the winter

Green peas can simply be frozen or prepared using the canning method. These peas keep well all winter and are used for soups and salads, and also as a side dish for meat.

Products:

• Green peas – 5 kg.
• Water – 2 l.
• Seasonings – peas, cloves.
• Salt and sugar - 100 g each.
• Vinegar (naturally 9%) – 70 ml.
• Citric acid - on the tip of a knife (used for boiling).

Procurement algorithm:

1. For this recipe, it is recommended to soak the peas for several hours, or even better, overnight (but changing the water every 3-4 hours). Then the cooking process will be reduced significantly - boiling for 2 minutes is enough for the grains to be ready for canning.
2. If you add a little citric acid or squeeze the juice from half a lemon, the grains will retain their bright green color.
3. At the same time, prepare the marinade - put a pan of water on the fire, add salt/sugar. Boil, pour out the vinegar, bring to a boil again.
4. Place pea grains into hot, washed and sterilized jars with a slotted spoon, add 2-3 pieces to each jar. black pepper and 1-2 pcs. carnations. Pour boiling marinade over and roll up immediately.

The storage area for peas prepared according to this recipe should be dark and fairly cool.

Harvesting green peas for the winter without sterilization

Summer is a busy time for summer residents and housewives, the former strive to harvest as much as possible without loss, and the latter strive to process it as much as possible. Peas are harvested when they are not completely ripe, then the grains hold their shape, but at the same time they turn out to be soft and tender.

The simplest recipes do not require sterilization, which is why they are most popular among women. The specified amount of products should yield 6 half-liter jars of peas.

Products:

• Green peas - three-liter jar.
• Filtered water – 1 l.
• Salt – 1 tbsp. l.
• Sugar – 1 tbsp. l.
• Vinegar (the most popular 9%) – 1 tbsp. l. (or dessert, for those who like it less spicy).

Procurement algorithm:

1. Wash the jars thoroughly using dishwashing detergent or ordinary soda. Sterilize washed jars over steam or in the oven.
2. Rinse the peas under running water, transfer to a saucepan, and add water. Put on the fire, after boiling, reduce the heat and cook. For young grains, 20 minutes will be enough, for older peas - 30 minutes.
3. Prepare a marinade from the indicated products - dissolve salt and sugar in 1 liter of water.
4. Place the peas with a slotted spoon, pour in the hot marinade, and top with vinegar. Immediately seal with metal lids. They are also pre-sterilized in boiling water.
5. According to tradition, housewives advise: after seaming, turn the jars over and be sure to wrap them in an old blanket (coat) for the night; the process of additional sterilization will not hurt.

When a lot of seams are prepared, the family looks forward to winter more confidently!

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.

Marinade:

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

And also:

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

Procurement algorithm:

1. 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.
2. Wash glass containers with soda solution and rinse. Sterilize.
3. Place dill, parsley, cloves, and pepper on the bottom of each. Place the cucumbers loosely. Sprinkle with green boiled peas.
4. 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.
5. 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.

Freezing green peas for the winter is the easiest way to prepare them

The most ideal way to prepare vegetables for the winter is freezing. It is good in all respects: it does not require much time and labor, is technologically simple, and almost completely retains vitamins and microelements. There are several ways to freeze peas.

Method one. Select the best pods, peel them, sort out the peas, throw away any that are diseased, wormy, unformed or old, yellowed. Rinse using a colander under running water. Place in boiling water with ¼ tsp added. citric acid. Blanch for 2 minutes. Cool, dry, and place in the freezer. Spread in a thin layer, and after freezing, pour into a bag or container.

Method two. Suitable for young pea pods. They need to be washed and peeled. In this case, there is no need to wash the peas themselves. There is also no boiling required. Just put the grains in bags or containers and put them in the freezer. An excellent way to harvest young, juicy, green grains.

Method three. You can freeze peas in pods, however, they must be very young, with peas of milky ripeness. Ideally, sugar varieties, the peculiarity of which is the absence of a film on the inside of the pod flaps. Select the best pods for freezing. Rinse and trim the tails with scissors. If they are very long, cut them in half. Place in boiling water to blanch. After 2 minutes, transfer to cold water. Then place it on a linen or cotton towel to dry. Place into bags/containers and freeze.

To harvest green peas, you need to take sugar varieties, be sure to remove old, diseased, yellowed fruits.

Before canning, pea grains must be boiled. You can soak it overnight, then the cooking process is minimal.

When cooking, add lemon juice or a little citric acid to preserve color.

After sealing the jars with peas with metal lids, cover them with a blanket to continue the sterilization process.

We look forward to your comments and ratings - this is very important to us!

Prepare the cart in winter, and prepare everything for Olivier in summer. A few jars of young canned peas saved up during the season will save your mood if your husband (as usual) forgets to buy them at the store. And the salad itself will turn out tastier with a homemade product. Canning green peas for future use at home is not the fastest or most exciting thing. Nevertheless, this preparation for the winter will not upset you with cloudy sediment, bad taste or unpleasant odor. I offer you a choice of 2 proven recipes - with pre-cooking and with long-term sterilization. In principle, both of these processes do not require personal participation in cooking. The main thing where time is spent is shelling the peas. But this stage will not be a burden if you brighten it up by watching your favorite TV series or other enjoyable activity.

Canned peas without sterilization

A recipe for opponents of sterilization. The peas are pre-boiled until soft, poured with boiling marinade and immediately sealed. Thanks to a small amount of vinegar, the taste of canned food is soft, unobtrusive, and almost natural.

Ingredients:

Exit: 8 cans of 0.5 l.

How to prepare canned green peas for future use (for the winter):

Only very young “milk” green peas are suitable for canning at home. It is advisable to prepare and seal it immediately after collection/purchase. Shelled peas cannot be stored for a long time, even in the refrigerator. In them, as in overripe vegetables, the starch content increases. Because of this, the taste of the product deteriorates, and a white sediment forms at the bottom of the jars. It does not affect the shelf life, but the color and taste characteristics - yes. Sort through the pods. Throw away any that are yellowed or spoiled. Hull the peas from the pods.
Place in a deep bowl. Fill with cold water. Small debris and substandard peas will float. Remove unnecessary items. Rinse the peas under running water. Let the liquid drain.
Transfer the peas to a saucepan or heatproof bowl. Place on medium heat. After boiling, turn down the burner so that the liquid simmers gently but constantly. Cook until soft - 10-20 minutes, depending on the variety and maturity of the vegetable. Remove the resulting grayish foam with a slotted spoon.
Prepare the brine. Add sugar to the water.
Add salt. It is important to use natural stone. Extra finely ground and iodized salt contains substances that can negatively affect the shelf life of the preserved food. Bring the liquid to a boil. Boil for 2-3 minutes.
As soon as you set the peas to cook, start preparing the jars. It is better to use half-liter containers or smaller containers so that the opened workpiece does not sit in the refrigerator for a long time. Clean jars and lids with baking soda. Sterilize the jars (over the steam of a kettle, in the oven, in the microwave), and boil the lids for 3-4 minutes. Place green peas in sterile jars. Add vinegar.
Pour in hot brine. Roll up immediately. Turn the can over to check if the seal is secure. If a liquid leak is detected, open the jars, boil the brine and re-roll. As a result of heat treatment, peas will not be as green as fresh ones. After checking the tightness, you can leave the jars upside down or place them on the bottom. Wrap the workpiece in a warm old blanket.
Once cooled, remove the canned peas to a cool, dark, dry area. Preserving it in such conditions for the winter will not be difficult, unless, of course, you want to take a sample earlier.

Homemade canned peas with citric acid

Option without vinegar. Citric acid allows you to store the product in a cool place for up to 12 months. Use these peas to prepare salads, omelettes, various snacks, sandwich spreads, etc.

Product List:

Exit: 2 half-liter jars.

The procedure for canning delicious peas for the winter at home:

1. Clean jars of suitable size with baking soda. Sterilize in the traditional way - over hot steam or in the oven. A quick sterilization option is in the microwave. Pour 3 tbsp into containers. l. clean water. Microwave at maximum power. The jars will become sterile when all the water has evaporated. Turn them over, place them on a towel and let them cool.
2. Remove the peas from the pods. Place in a colander. Rinse under the tap several times. Boil water in a large saucepan. Dip the peas into it along with a colander. Blanch for 3-4 minutes.
3. Place hot peas into jars.
4. At the same time as blanching, prepare the marinade. Add salt and sugar to the water. Bring to a boil. Boil for 2 minutes. Finally, add citric acid and stir.
5. Pour the boiling marinade over the peas. Cover with lids. Heat water in a large container (to about 70 degrees). Lay a clean cloth, silicone mat, or install a special divider on the bottom. Place filled jars on top. Over low heat, bring water in a large saucepan to a low boil. Sterilize for 3 hours.
6. Seal with boiled, dried lids using a seaming machine. Turn it over. Has the brine started to leak? Remove the lids and repeat all seaming steps.
7. Cover with thick, warm material to allow for slow cooling. When the workpiece has cooled, transfer it to the basement or pantry, where it will be stored until winter. Preservation will not “explode” even when stored at room temperature. The main thing is to exclude it from exposure to sunlight and heating above 23 degrees.
8. Thanks to a simple marinade with the addition of acid, homemade green peas turn out very tasty and do not spoil for a long time.

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. When 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 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 fill them with cold, clean water for 2 hours. After this, bring 3 cups of water to a boil and add 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, remove the pods from the green peas and wash them. Cleaning is perhaps the most time-consuming process. But if you involve assistants in the work, the work will be done much faster. Although the 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. The required amount of 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 them, 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 boiling them. Use a spoon to catch a couple of “boubles”. If they wrinkle immediately, it means the product is ready - it’s time to put it in jars.

Every housewife should know how to can proper green peas with her own hands. Everyone loves the delicate taste of kernels, which perfectly complements many hot and cold dishes, snacks and salads. Shall we start cooking? We will tell you several proven recipes, give you a couple of effective tips - you will learn everything you need!

Anyone can cook canned green peas - we've put together a whole selection of useful tips to help you cope with the task! Even if you are a novice housewife, inexperienced and not seasoned in kitchen battles, you can achieve great results.

Let's learn how to properly can peas! Please pay attention to the following parameters:

If you are prepared for the cooking process, it’s time to learn how to can proper green peas with your own hands. Believe me, soon you will be able to surprise your family with a delicious snack!

Best Recipes

There are a great many ways to prepare spinach; you just have to choose the appropriate option for canning green peas, focusing on your desires and possibilities!

#1. "Like in a store"

Let's start with the store-bought canned pea recipe. Surely everyone is familiar with this taste of a factory-made snack?

• Boil a liter of water;
• Add three tsp. salt and the same amount of sugar, pour in a teaspoon of citric acid;
• Add one and a half kilograms of green peas, thoroughly washed in advance;
• Boil for about fifteen minutes;
• Place the kernels in sterile jars and fill with boiling liquid;
• Add half a teaspoon of 9% vinegar and carefully screw each container with a lid.

#2. "With Vinegar"

Now let’s try to preserve peas at home with vinegar - such canned food lasts longer.

First, let's prepare the ingredients:

• Two liters of water;
• 100 grams of salt and granulated sugar;
• Five kilograms of green peas;
• A few peas of black allspice;
• 70 ml of nine percent vinegar;
• Citric acid on the tip of a knife;
• A few cloves.

Now we begin the manufacturing process:

• Soak the pea kernels in water overnight;
• In the morning, put the grains in a saucepan, cover with water and boil for ten minutes, adding citric acid;
• Boil the remaining water with the addition of salt, vinegar and sugar;
• Place 3 peppercorns and 2 cloves among the jars;
• Add the kernels, then pour in the marinade and screw on the lids.

#3. "Spicy"

Now we’ll tell you how to make canned peas at home using a spicy recipe - you’ll get a spicy, pleasant aftertaste:

• Peel a kilogram of green kernels and put them in jars;
• Pour a few milliliters of apple cider vinegar into each container;
• Boil half a liter of water with the addition of 100 g of sugar, two bay leaves, four cloves;
• Add half a cinnamon stick, a few mint leaves and 5-10 cardamom seeds to the pan;
• Boil the marinade for about ten minutes, then, without allowing it to cool, pour into jars and close the lids;
• Place a saucepan on the fire, the bottom of which is covered with a cloth;
• Rearrange the jars and sterilize for 10-20 minutes, then screw on the lids.

#4. "Canned Pods"

Simple cooking methods no longer seem interesting to you? Then we bring to your attention an original dish - canned pods!

Prepare the following ingredients:

• 300 g peas in pods;
• 50 g each of parsley and dill;
• 200 ml water;
• 2 cloves of garlic;
• A teaspoon of salt and sugar;
• 3 tablespoons of nine percent vinegar;
• 5 peas of allspice.

The calculation of products is given for one half-liter jar. Let's start cooking?

• Wash the pods and cut off the tails;
• Place them in previously sterilized containers;
• Add salt and sugar, finely chop the herbs and garlic, add pepper;
• Boil water and pour it into jars;
• Cover the containers with plastic lids and leave for 10 minutes;
• Drain the brine and boil again;
• Repeat the pouring procedure and leave again for 10 minutes;
• Drain the brine again and boil it again, but with vinegar;
• Pour into jars and close the lids tightly.

How to store preserves

And finally, we’ll tell you how to store canned peas!

• A tightly closed jar will last in a dark, dry, cool place for no more than two years;
• Once opened, it is recommended to consume the contents within a few days;
• The main thing is not to drain the liquid after removing the vacuum cap.

Recipes for canning green peas at home are suitable for both confident housewives and beginners in the kitchen - just choose an accessible method and start culinary experiments!

Green peas are an excellent ingredient for preparing first and second courses, salads. However, you don’t have to buy it in a store. Without any problems, you can prepare canned peas at home for the winter with your own hands. Preservation can be carried out both with and without sterilization. The proposed photo and video recipes describe step by step how to pickle pea pods or roll peeled peas. Also, modern housewives will definitely need detailed instructions on the rules for freezing peas before the winter cold.

How to can peas in jars at home - a recipe with step-by-step photos

To preserve the taste of peas and ensure ease of use for salads and soups in winter, you can use various additives. The simplest ingredients used in seaming include salt and vinegar. They help prevent spoilage of the product and give it an original taste. You can find out how to preserve peas with such additives in the following recipe.

Ingredients for canning peas in half-liter jars

• green peas in pods - 2-3 kg;
• salt - 1 tsp. for 1 jar;
• vinegar - 1/2 tsp. for 1 jar.

Step-by-step recipe for canning green peas in jars at home

1. Prepare the pea grains and rinse them in water.
   
2. Sterilize the jars.
   
3. Boil the lids for sealing.
   
4. Place the peas in a saucepan, add water and put on fire.
   
5. After the peas have boiled for 2-3 minutes, drain the water.
   
6. Place the prepared peas into jars.
   
7. Fill the jars with separately heated water and vinegar (calculate the amount of vinegar according to the number of jars).
   
8. Add salt to each jar.
   
9. Cover the jars with lids and sterilize them for 5-10 minutes. Then roll it up and leave it under the blanket for 8 hours.
   

How to seal canned green peas at home - recipes with photos and videos

You can also use green peas for rolling together with their pods. At the same time, understanding how to preserve such ingredients and how to give them a special taste is not at all difficult. For example, the following recipe details how to seal pea pods in jars with honey and pepper to create a spicy addition to salads, first and second courses.

List of ingredients for seaming green whole peas at home

• peas - 700-800 g (for 2 jars);
• vinegar - 2 tbsp;
• water - 2 tbsp.;
• honey - 1.5 tbsp;
• salt - 1.5 tbsp;
• sugar - a pinch;
• garlic - 5 cloves;
• hot pepper flakes - 1 tsp.

Photo recipe for rolling green peas in pods at home

Video recipe for canning whole peas at home

Not all housewives know how to can peas so that they are not only spicy, but also in no way different from store-bought ones. The following video recipe will help you learn about all the features of rolling green peas for the winter at home.

Canned green peas at home for the winter - recipe with photo instructions

Simple canning of vegetables and legumes for the winter allows you to prepare delicious dishes with original ingredients during cold weather. To obtain the most unusual vitamin supplement for stews and salads, you can use green peas. It rolls up perfectly, both without adding other ingredients, and will perfectly retain its taste when using a small amount of carrots and hot peppers. In the recipe below you can learn how to make a spicy marinade for peas and properly roll them.

List of ingredients for a recipe for canned peas at home for winter

• peas - 400-500 g (per 1 jar);
• salt - 1 tsp;
• sugar - 1 tsp;
• vinegar - 1 tbsp;
• garlic - 3 cloves;
• dill - 2 sprigs;
• bay leaf - 2 pcs.;
• chopped chili - 1 tsp;
• carrots - to taste.

Photo instructions for a recipe for canning winter peas at home

1. Prepare the ingredients. Rinse everything thoroughly.
   
2. Prepare the marinade.
   
3. Place dill sprigs and pea pods in a jar. If desired, add a few pieces of carrots.
   
4. Pour hot marinade into jars. Carry out a sunset.
   

Green pickled peas for the winter at home - step-by-step photo recipe

You can prepare green peas for the winter either without pods or with pods. The second option is optimal for busy housewives who don’t know how to seal peas in jars quickly and easily. In the following recipe, we roll pea pods at home with various spicy spices.

Ingredients for pickling green peas for winter cold at home

• peas - 500 g;
• chili pepper - 1/3 part;
• garlic - 2 cloves;
• vinegar - 2 tbsp;
• salt - 1 tbsp;
• sugar - 1 tsp.

Step-by-step recipe for rolling pickled peas for winter at home

1. Wash the pea pods and cut off the dense ends.
   
2. Place the pods in a jar.
3. Peel and chop the garlic. Grind the dried chili.
   
4. Prepare the marinade and pour it over the peas, seal the jars.
   

Delicious pickled peas in jars at home without sterilization - photo recipe

Every housewife can make pickled peas with a pleasant herbal aroma. To do this, she just needs to prepare a marinade based on mint and fennel seeds. The following recipe will tell you how to create an amazing combination of seasonings and give ordinary peas an amazing taste and aroma.

List of ingredients for a recipe for marinated peas in jars without sterilization at home

• peas - 500 g;
• mint - 2-3 sprigs;
• fennel seeds - 1 tbsp;
• vinegar - 1 tbsp;
• salt - 0.5 tbsp;
• sugar - 0.5 tsp.

Photo recipe for rolling peas in jars without sterilization at home

How to freeze green peas for the winter - step-by-step recipe with photos

Green peas prepared for winter use make it easy to create summer culinary masterpieces even during severe cold weather. Correct preparation of the ingredient will help preserve its vitamins and prevent spoilage of the product during storage. The following step-by-step recipe will tell you how to freeze peas quickly and correctly.

Ingredients for freezing green peas for winter

• peas - 1-1.5 kg.

Step-by-step photo recipe for freezing whole peas for the winter cold

1. Select whole, undamaged peas.
   
2. Place the peas in a saucepan and add water.
   
3. Place the pan on the fire and bring to a boil.
   
4. Wait until all the peas float to the surface and remove them from the heat.
   
5. Place the lightly cooked peas on a cloth or paper towels and dry completely. Pack into bags and store in the freezer.
   

By looking at the proposed photo and video recipes for rolling and freezing peas, you can find very interesting options for simply storing them in winter. For example, you can seal canned peas at home in jars or make pickled peas with spices. Housewives will also find useful information about the features of rolling pea pods without sterilization.