Cucumbers with green peas for the winter: pickling recipes with photos and videos

Cucumbers with green peas for the winter have become a popular recipe. The blank is often used to add to salads and vinaigrettes, but can also be used as an independent dish. All recipes are detailed. If you follow the rules of canning, then the vegetables are obtained with a pleasant, unusual taste.

Traditional

Almost all recipes include currant and cherry leaves, as they give the vegetables a special aroma and flavor. If you want to get a spicy aftertaste, then a few pieces of hot pepper are put in prepared jars along with spices and herbs.

A simple recipe for harvesting cucumbers with green peas.

1. Medium size, even cucumbers, approximately 1.5 kg, to be washed in cool water and cut off the tips. Peas about 400 g are harvested from pods, only good ones are chosen.
2. Peas must first be boiled for about 17 minutes, then rinsed in cool water and drained in a colander to drain excess liquid.
3. You can't do without greens, dill twigs and grains, a couple of currant leaves and horseradish will do (greens must be washed).
4. Green leaves, a couple of horseradish slices, halves of garlic cloves are laid out at the bottom of prepared jars.
5. Then begin to pack the cucumbers tightly. Each layer of cucumbers should alternate with peas.
6. Two times you need to pour boiling water over cucumbers for 15 minutes. For the third time, s alt and sugar, 35 g each, and vinegar, 70 ml, are added to the water drained from the cans. Bring the brine to a boil.
7. The resulting marinade is poured into the contents of glass containers and rolled up.

Closed s alting in jars is turned upside down, wrapped in a large warm blanket until the contents cool.

Canned cucumbers with green peas will turn out crunchy if you follow the following recipe without sterilization.

• Cucumbers in the amount of 2 kg, rinse and cut off the edges, collect the peas from the pods (you need about 500 g, separated from the wormy and bursting ones) and cook in boiling water for 17 minutes.
• Crush peeled horseradish and garlic with a blender to make juice.
• Cherry, currant, horseradish leaves, a couple of sprigs of parsley, dill seeds and allspice peas 4 pieces begin to be laid at the bottom of sterilized jars.
• Stack cucumbers with peas, alternating each layer.
• Pour boiling water for 10 minutes and drain. A similar procedure is done twice.
• For the third time, a marinade is prepared from the drained water with the addition of sugar and s alt. As soon as the water boils, pour in 90 ml of vinegar.
• Pour the finished marinade into jars, add garlic juice with horseradish and start rolling.

It is recommended to store jars upside down under warm clothes until the final cooling of winter preservation.

Recipes that preserve the elasticity and density of vegetables necessarily include horseradish or oak leaves. These greens contain substances that preserve the crunch of fresh vegetables.

Unusual combination

There are proven recipes that include additional ingredients. Pickled cucumbers will acquire an unusual pleasant sour taste if you add an apple to the workpiece. The peas will remain dense and crispy.

• For harvesting for the winter, you will need small-sized sour apples (one apple is taken per liter container). The fruit is washed, peeled and cut into small slices.
• Cucumbers are washed and soaked in ice water to keep their shape and elasticity.
• Peas collected from the pods, washed and boiled for 15 minutes (it is better to choose young peas, so they will boil faster).
• Currant and cherry leaves, dill seeds, cloves, lavrushka leaves, allspice peas 3 pieces are sent to prepared jars.
• Apples are placed first, then cucumbers, and peas are added last.
• Sprinkle chopped garlic cloves on top.
• The contents are poured with boiling water twice for 10 minutes.
• After the third time, s alt and sugar are added to the drained water, and after boiling, vinegar 30 ml.

Ready, closed jars are turned upside down and left to cool, covered with a warm blanket.

Exquisite taste

Cucumber canning can also be done with pea pods. Instead of regular vinegar, the recipe calls for the addition of wine vinegar. The taste is unforgettable!

• Small cucumbers in the amount of 1 kg are sorted, washed, cut off the tips and soaked in cold water. Then they need to be cut either into circles or strips.
• The ends of the washed pea pods are cut off.
• Two onions, peeled and cut into half rings.
• The brine is prepared with 40 g of sugar and s alt, vinegar and bay leaf.
• Peppers, cucumbers, pea pods and chopped onions are laid out in prepared jars.
• Pour in hot brine and cover with lids.

As usual, store upside down under a warm blanket until completely cool.

Answer from experienced housewives

Reviews about the preparation of cucumbers with green peas are many and only positive. Everyone notes that the cucumbers are crispy, s alty with a pleasant sourness.

“We have been harvesting peas with cucumbers for several years in a row. The appetizer leaves immediately on the first cold winter days. I add to the Olivier salad, azu, pickle. You can simply serve with potatoes or cereals.

Canned according to the following recipe:

1. I collect green peas in a large container, pour water to just cover a little layer on top. After boiling, cook for another 2 minutes.
2. I put oak, cherry and currant leaves in glass jars, cut garlic cloves and send them to the greens.
3. I carefully wash the cucumbers from dirt and start packing them tightly in jars along with dill sprigs.
4. Pour peas on top. Don't tamp it down hard or it will fall apart and lose its shape.Let it float freely between the cucumber rows.
5. Pour boiling water over the contents of the jars for 10 minutes, closing the lid.
6. I drain the water into a separate container, add s alt, allspice peas, cloves. Bring to a boil and pour in the vinegar.
7. Pour marinade into jars and close with metal lids.

Preservation should be stored for the first days under a warm blanket until it cools down. Then you can move the jars to a dark, cool place.

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