According to my recipe, peas are tender, tasty, much better than store peas. In our region it has already appeared on sale, I bought it on the market and recently mothballed it.
Ingredients:
green peas
salt
sugar
vinegar
citric acid
water
Green peas are quite capricious when preserved, so do everything strictly, as I wrote in the article, so that everything works out. If one kilogram of peas is too much for you, you can reduce the proportions.
So, we need 1100 grams of green peas. I draw your attention: this is the weight of peas already peeled.
Fill it with water so that it completely covers the peas, and bring it to a boil, remove the resulting foam. Cook for 10-20 minutes. The exact cooking time depends on how ripe the peas are. If very young, then 10 minutes is enough.
Meanwhile, we sterilize the jars and lids for them, and also prepare the marinade in a separate saucepan.
For the marinade: boil 1 liter of water, add 1 tablespoon of salt, 1 tablespoon of sugar, and 2 tablespoons of 9% vinegar. We also add a pinch of citric acid. The acid is needed not so much for the taste as for the preservation of the color of the peas. Boil until the salt and sugar are completely dissolved.
We drain the water in which the peas were boiled. We put the peas themselves in sterilized jars, fill them with hot marinade and roll them up. The polka dots are just super! Perfect for Olivier and other salads, we also eat it as a snack. Delicious with mashed potatoes. Bon appetit, friends!
See also: Hraspberry, rubbed with sugar, for the winter. Without cooking
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