Having prepared green peas for the winter, you can not worry about having the right salad product on the eve of a holiday or an appetizing garnish on weekdays, providing dishes with a quality home-made component. The resulting billet will please not only the excellent taste, but also the absolutely natural composition without harmful additives.
How to cook green peas for the winter?
Harvesting green peas for the winter is a simple but responsible process. To obtain the desired taste of the product and its ideal preservation without unpleasant surprises, it is necessary to comply with a number of requirements and adhere to the recommended rules.
- For harvesting for winter use green peas of ruminant ripeness, which in the first day after harvesting, rinsing, rinsing and drying.
- Depending on the recipe, peas are heat-treated in a pan with water or marinade or immediately in jars, placing the containers for a long sterilization in a bowl of boiling water.
- The time of cooking depends entirely on the variety and ripeness of the peas, which should be as a result perfectly soft and at the same time keep the shape.
- If desired, peas can be frozen or dried, after having processed the specimens alternately in hot and cold water.
Canned peas for the winter
Prepare peas for the winter at home can be a simple, time-tested recipe, set forth below. The resulting blank has a pleasant harmonious taste without excess salt, sugar or acid and is perfect for adding to salads or decorating other multi-component dishes.
Ingredients:
- green pea;
- water - 1 l;
- sugar - 0,5 tsp.
- salt - 0,5 tsp.
- apple cider vinegar - 1-1,5 st. spoons.
Preparation
- Peas are laid in a container of water and sugar and cook for 20-30 minutes.
- Fold the peas in a colander, preserving the broth, put in jars.
- The broth is filtered through cheesecloth, boiled, add vinegar based on 1 liter of liquid and poured into jars.
- Sterilize the containers for 40 minutes.
- The green peas are corked for the winter, they are allowed to cool in an inverted form.
Green peas with citric acid for the winter
To make green peas at home for the winter can be with citric acid, which does not have a pronounced smell, like vinegar, in the billet is practically not felt, but qualitatively fulfills the role of a natural preservative. The proportions of salt and sugar can be adjusted according to their preferences.
Ingredients:
- green pea;
- water - 1 l;
- sugar - 1 teaspoon;
- salt - 0,5 tsp.
- citric acid - 1/3 tsp.
Preparation
- Peas are boiled in salted and sweetened water for 20 minutes.
- Throw the mass in a colander, spread out to the banks.
- Measure the volume of the drained liquid, add citric acid at a rate of 1 liter and fill the marinade with peas in jars.
- The vessels are sterilized for 30-40 minutes, after which the green peas are capped for the winter.
Young peas in pods - recipe for winter
A gorgeous savory snack for serving meat dishes will be cooked peas in pods for the winter. It is important to choose soft young specimens with miniature peas inside at the initial stage of their development to decorate the dish. If desired, the recipe can be supplemented with other spices to your taste.
Ingredients:
- green peas in pods;
- water - 1 l;
- sugar - 40 g;
- salt - 0.5 teaspoon or to taste;
- citric acid - 2 g;
- cloves and peas of pepper - 1-2 pcs. on a half-liter jar.
Preparation
- Young pods are soaked in cold water for 3 hours.
- Preheat the acidified with citric acid water, blanch the pea pods for 4 minutes, spread out on cans with pepper and cloves.
- Add salt and sugar to the water, boil, pour into pods.
- Sterilize the vessels for 20-30 minutes, cork green peas in pods for the winter.
Green peas with vegetables for the winter
Preservation of peas at home for the winter on the following recipe will give the opportunity to simultaneously get a classic mix for adding to the salad "Olivier" , a gorgeous side dish to fish, meat or a complement to boiled rice. When harvesting with carrots, peas acquire an unusual taste.
Ingredients:
- green peas - 2 kg;
- carrots average - 2 pieces;
- cloves - 4 pcs .;
- 10 peppercorns;
- water - 1 l;
- sugar - 2 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- citric acid - 2 g;
- vinegar - 0.5 cup.
Preparation
- Soak for a couple of hours, after which it is blanched in peeled acidified pea for 2 minutes.
- Fold the peas on a sieve, stack in a jar, alternating with sliced carrots, pea peppers and cloves.
- From the water, salt, sugar and vinegar, cook marinade, pour them vegetables, sterilize 30 minutes.
- Seal the green peas with carrots for the winter with sterile caps.
Peas for the winter without vinegar
The following recipe will provide an opportunity to comprehend the canning of green peas for the winter without vinegar. The result will be a moderately salted billet, the taste of which will harmoniously complement any salad, first dish or other culinary composition. The lack of acids in the snack requires long-term sterilization.
Ingredients:
- green peas - 2.5 kg;
- water - 2 l;
- salt - 0.5 tbsp. spoons.
Preparation
- In the salted water lower the gauze bag with peeled peas and boil for 3 minutes.
- Immediately drop the package into ice water before cooling down, then spread the peas on the banks and pour the brine.
- Sterilize the containers for 1 hour, then tightly seal the green peas without vinegar for the winter.
Sweet peas for the winter
Preservation of peas for the winter according to the following recipe will avoid sterilization, saving time and getting a sweetish, harmonious taste of the billet. The marinade, cooked from one liter of water, is enough to roll up 3 half-liter containers, which after corking should be stored for storage in the cold.
Ingredients:
- green peas - 1,5-2 kg;
- water - 1 l;
- sugar - 3 tbsp. spoons;
- citric acid - 1 teaspoon;
- salt - 3 tsp.
Preparation
- Peas are transferred to a container of water, add salt and sugar, cook for 20 minutes, adding citric acid at the end.
- Lay out the peas on the banks, filling them on the hangers, pour the brine to the top.
- They cork delicious peas for the winter, they wrap it up.
Winter salad with green peas
Appetizing, vitamin salad for the winter with peas can be made according to the following recipe. An excellent taste of the resulting billet will be appreciated even by picky and capricious eaters. Tomatoes for decorating a dish, like sweet Bulgarian peppers, should be fleshy with dense flesh and cut into large mugs or slices.
Ingredients:
- green peas - 0,5 kg;
- tomatoes - 2 kg;
- Bulgarian pepper, carrots and onions - 1 kg each;
- oil and vinegar 6% - 400 ml;
- sugar and salt - to taste;
- cloves - 5 pcs .;
- black pepper - 7 pcs.
Preparation
- Pass separately cut onions and carrots.
- Combine vegetables in a common container, add tomatoes, pepper, boiled for 10 minutes, peas, stew for 20 minutes.
- Lay the rest of the additives, salt, sugar, vinegar, stew the mass for another 5 minutes, spread out on cans, sterilize for 45 minutes, cork.
How to freeze green peas for the winter?
Another great way to keep a fresh crop for a long time is to freeze green peas for the winter. The billet retains the maximum of nutritious and valuable properties and will become an excellent ingredient for adding to all kinds of stews, hot first courses or multi-component salads, if you boil the peas to softness.
- For freezing, quality pea of dairy ripeness is selected, washed.
- Lay the pea in a container with boiling salted water and blanch for two minutes.
- Immediately throws pea mass into a colander and put in a bowl of ice water, which will help preserve the original appearance and beautiful bright color of the peas.
- Again pour the mass into a colander, drain and spread out to dry and completely evaporate the moisture droplets.
- Transfer peas to a sheet in one layer and freeze in the chamber.
- Fold the frozen pea mass in bags, let out the air at the maximum and send it to the freezer for storage.
Drying peas for the winter
If desired, you can also dry the peas for the winter and use the resulting stock for cooking soups, cereals, cook pea flour from it, which will be an excellent component for making delicious and without doubt useful home baking.
- Peas blanched twice for 2 minutes followed by rapid cooling in ice water, dried.
- Spread the peas on a baking sheet and dry in stages, standing in a dryer or oven for 2 hours at 50 degrees, followed by exposure at room conditions for 4 hours.