How to prepare pickled cucumbers with green peas for the winter and the shelf life of the preserves

The variety of winter preserves is astounding. Besides the classic pickled cucumbers, cabbage, and tomatoes, housewives prepare a variety of vegetables that they can later use in salads and appetizers for holiday or everyday meals. Interesting Cucumber and green pea recipes for the winter, which allows you to use the mixture in your favorite Olivier salad and side dishes. The benefits of the two vegetables are multiplied when prepared this way.

How to prepare pickled cucumbers with peas for the winter

Like any canning, preparing cucumbers and peas in one jar requires following a number of rules:

1. For pickling, select vegetables specifically bred for this purpose. Salad cucumbers and peas are not suitable.
2. Vegetables should be ripe but not tough. The flesh is selected at a milky stage of ripeness.
3. It is better to prepare 1-liter or 2-liter jars.
4. Currant and horseradish leaves are added to the preparations.
5. Dill and parsley are suitable herbs for canning.

Important in preparation is sterilization of jars and preparation of vegetables.

Selecting and preparing the main ingredients

Not all cucumber varieties are suitable for pickling. This should be taken into account when preparing for pickling. It's best to choose cucumbers suitable for pickling. Cucumbers should be less than 10 centimeters long, with an uneven surface and black spines. They should have few seeds, or they should be tender and unnoticeable.

Peas are suitable for pickling:

• from young bright green pods, picked 8 days after flowering;
• soft and juicy;
• varieties Alpha, Vera, Young Miracle;
• if used on the day of collection;
• without damage.

Before the procedure, the peas are washed and boiled for 15-20 minutes. After washing again, the peas are dried.

Wash the cucumbers in warm boiled water using brushes. Make sure no dirt gets caught in the uneven skin. Trim the ends of both sides of the cucumbers.

Recipes for pickling cucumbers with green peas

When choosing recipes for pickling cucumbers and peas, consider your family's taste preferences. There are recipes with horseradish and apples. Some will prefer the traditional version of this vegetable preparation.

The classic way

Most a simple way to pickle cucumbers Even an inexperienced housewife can afford peas. For 1.5 liters of water, take:

• green peas 2 glasses;
• cucumbers up to 1.5 kilograms;
• 2-3 peeled garlic cloves;
• 3 tablespoons of salt;
• the same amount of sugar;
• 9% vinegar 2 teaspoons.

You can add peppercorns to the marinade. Currant and cherry leaves and a sprig of dill, placed at the bottom of the jar, will improve the taste of pickled vegetables.

Next, add the cucumbers, prepared peas, and garlic cloves. Pour boiling water over the vegetables three times. The first two times, drain after 5 minutes, and the last time, add the marinade. Add the vinegar after removing the brine from the heat. Roll up the glass jars and cover until cool.

"Appetizing" with horseradish

This recipe is perfect for those who love spicy appetizers. Prepare the pickled vegetables in liter jars. Use as many small cucumbers as will fit in the jars. Fill the rest with green peas.

Thoroughly wash the horseradish root and peel it. You can cut it into slices or strips.

The leaves of this pungent vegetable are washed, discarding any damaged ones. They are then placed in jars. They can be placed at the bottom of the container or on the sides.

Marinade is also prepared from:

• 0.5 liters of water;
• tablespoon of salt;
• 2 tablespoons of sugar;
• 1 teaspoon vinegar.

Pour boiling water over the jars twice, then pour in the marinade after draining it. Sealing the jars is mandatory.

Crispy things

To get crunchy peas, add horseradish, both root and leaves, to the jars. Boil the peas longer than usual, keeping them in boiling water for 20 minutes. Then rinse under running water and pat dry.

To prepare the marinade, pour the following into a saucepan with 2 liters of water:

• 4 tablespoons of salt;
• 2 times less sugar;
• 3 tablespoons vinegar.

For aroma and flavor, place cherry and currant leaves, garlic cloves, parsley leaves, and peppercorns on the bottom of the jar. Pour the hot marinade over the jar three times. Mix the chopped garlic with grated horseradish and add to the jars.

Surprise with apples

Cucumbers with peas turn out surprisingly delicious and crispy when apples appear in the jars with the vegetables. For a 1-liter jar, use one apple of a tart variety. Core the fruit, leaving the skin on.

All other ingredients are the same as in the classic recipe. However, the sugar is used more than the salt per tablespoon.

You can add cloves and cinnamon on the tip of a knife to the marinade.Place cherry and currant leaves on the bottom, then garlic and apple slices. Then add cucumbers and green peas. Pour boiling water over the mixture twice. Drain the water after 10 minutes. Finally, add the marinade.

With pea pods

Young, tender pea pods can also be pickled with cucumbers. For every kilogram of cucumbers, use 0.5 kg of pea pods and 300 grams of shallots.

The marinade is prepared from:

• 1.5 liters of water;
• 100 grams of salt;
• 150 - sugar;
• 70 grams of wine vinegar.

Add a bay leaf and peppercorns. Add cucumbers and pods with the ends trimmed, along with sliced ​​onions. Pour the marinade over everything and seal with metal lids.

Without sterilization

You can prepare the vegetable mixture without sterilization. The entire procedure is traditional. In addition to the cherry and currant leaves, oak leaves are added. The cucumbers are arranged so that the peas have room to roam. They should be swimming in the marinade.

Pour boiling water over the vegetables, draining after 5-10 minutes. Dissolve salt and sugar in this water and boil for a few minutes. Remove from heat and add vinegar. Coat the vegetables in the jar with the marinade and seal with metal lids.

Expiry date of canned food

Canned vegetables shouldn't be stored for long. Pickled cucumbers and peas are best used over the winter, added to salads and side dishes. Storing canned vegetables for more than two years is not recommended. If the lids begin to rust, it's best to discard them. It's dangerous to eat pickled vegetables if mold appears on the surface. Even if all hygiene and sanitation practices are followed when preparing canned vegetables, they won't keep for long.

Rules for storing blanks

Jars containing pickled vegetables should be stored in cool, dark places. A cellar or basement is ideal. If such places are not available, pickled vegetables will last longer in the refrigerator. The air temperature in the room containing the pickled vegetables should be constantly monitored. Temperatures above 15 degrees Celsius or below 0 degrees Celsius are undesirable.

Humidity also affects the shelf life of canned goods. High humidity will cause rust on the lids and mold in the canned goods. To prevent mold from forming on cucumbers and peas, add a little dry mustard powder to the brine.