Canned green peas
3 servings
40 minutes
Have you been on holiday at your dacha and brought back a lot of peas, but now you don't know what to do with them? Don't worry, they can easily be preserved! Homemade canned peas taste just as good as store-bought ones, but you can be sure that they don't contain any harmful preservatives that are added during the production of store-bought peas. If you sterilize the jars and lids well, roll them up tightly and store them in the fridge, the peas will last quite a long time. But believe me, you'll like them so much that they won't stay in the fridge for long. Add them to salads or just serve them in small bowls for lunch.
1
Bring water (1 L) to a boil, add sugar (2 tbsp) and salt (2 tbsp).
- Water: 1.5 l
- Sugar: 3 tablespoons
- Salt: 3 tablespoons
2
Add the peeled green peas and simmer for 15 minutes on low heat.
- Snap peas: 1 kg
3
After boiling, pour the peas into a colander, let the water drain, and then place them in clean, sterilized half-liter jars, adding ½ tsp of citric acid to each.
- Citric acid: 1.5 teaspoon
4
Prepare a new brine from the remaining water (½ l), salt (1 tbsp), and sugar (1 tbsp). Pour it into jars with peas and seal them with sterile lids.
- Water: 1.5 l
- Sugar: 3 tablespoons
- Salt: 3 tablespoons
5
Store in the refrigerator after cooling.
