How to pickle peas correctly at home
Homemade pickles are the real pride of every housewife, so in winter they become the decoration of every festive table. Traditionally, the most popular vegetables for winter salting are tomatoes, cucumbers and cabbage, while not all housewives know that pickles from green peas are distinguished by special refinement. They have a special aroma, as well as unique taste features. Today we will take a closer look at the main stages of cooking homemade pea pickles, as well as reveal the main secrets of this dish.
Pea is one of the most useful and important products for humans, contributing to the enrichment of the body with a whole complex of various nutrients, vitamins and minerals. That is why, since ancient times, this vegetable has been actively used as the main ingredient in all kinds of culinary dishes and even medicines. But, despite this, pea dishes should be consumed with caution, as in some situations it can become extremely dangerous to health.
Green peas are extremely useful due to their ability to:
- prevent the development of vitamin deficiency, hypertension, heart attacks, cancer formations;
- improve liver and kidney function;
- remove calculi from the kidneys and urinary tract;
- remove accumulated radionuclides;
- prevent the accumulation of nitrates in organs and tissues;
- protect vessels from the development of sclerotic processes;
- eliminate fatigue and intoxication of the body.
It should also be mentioned that a lot of useful and important substances for immunity, as well as a healthy metabolism of substances are concentrated in the vegetable:
- vitamins A, B, C, H;
- micro and macro elements: iron, magnesium, calcium, potassium, chlorine and sulfur;
- natural sucrose;
- vegetable fats;
- alimentary fiber.
Did you know? Pea is one of the oldest foods used by humans for food. Its remains are found in one of the first sites of an ancient man dating from the Stone Age (200 thousand years ago).
Avoid eating peas or limit its amount in the diet when:
- acute and chronic intestinal diseases.
In addition, peas can cause all kinds of disturbances in the work of the intestines and digestive tract as a whole, if used in:
- spoiled condition;
- unlimited quantity;
- unfinished form.
How to pickle green peas at home
A few decades ago, the salted pea recipe was known exclusively to large state-owned enterprises involved in the provision of food reserves. Today this recipe exists in the public domain, however, all sorts of transformations of the ingredients and salting methods have created several dozen variations of the aromatic product at once. We will consider the most successful and profitable option: how to salt peas in the winter cold way.
Did you know? For food, green peas were first used in the 17th century in England and France. During this period, the first hybrids of cultivated peas also appeared, which later became known as “garden” or “English”.
The preparation of pea pickles begins with the preparation of the ingredients. On a 3-liter jar you will need:
- green peas (pods or peeled fruits) - 2.5 kg;
- garlic - 3 cloves;
- green leaves of oak, currant and cherry - 5-6 each. each species;
- fresh horseradish leaves - 4 pcs.;
- dill inflorescence (dry or fresh) - 3 pcs.;
- dry bay leaf - 2 pcs.;
- black pepper peas - 6 peas;
- table salt - 3 tbsp. l .;
- boiled water - 1.5–2 liters.
Step by step recipe
The main stages of salting peas for the winter:
- Prepare the ingredients for salting: to do this, they should be thoroughly washed under cold running water. You need to wash well and a container for salting.
- Put the leaves of currant, oak, cherry, horseradish, bay leaf, dill umbrellas and pepper on the bottom of the jar.
- Cut each clove of garlic into two longitudinal halves and lay on top of the laid ingredients.
- Pour peas into a jar and carefully compact the contents of the container. Peas should remain intact and not lose their shape.
- Add salt to the jar and fill to the brim with water.
- Cover the jar with a small plate or the reverse side of the lid so that fresh air flows freely into the container from the outside.
- Place the peas in a dark place at room temperature for 3 days. At this time, the process of fermentation will take place, which will help to prepare an aromatic dish from a simple vegetable.
- After 3 days, the product is ready for use. It can be tightly closed with a lid and put in the refrigerator, in this form it can be stored until the next season.
Video: how to preserve peas for the winter
Important! All salting ingredients should be grown exclusively in environmentally friendly conditions. Otherwise, harmful toxins will accumulate in the pickles, causing poisoning of the body.
In most cases, pickling peas for the winter does not cause difficulties even for an unprepared and inexperienced housewife. The process is so simple that a quality product is obtained with minimal effort.But if you want to get "exemplary" salting, We strongly recommend that you follow these guidelines:
- Extremely elastic fruits are suitable for salting with long-term storage, without damage, the rest will be highly susceptible to the aggressive effects of the marinade, which will lead to poor quality pickles.
- To prevent fungal deposits from forming on top of the marinade, cover salted horseradish leaves on top of the pickles.
- Salting peas directly in the jar is not recommended; salt is best added to the peas in dissolved form, otherwise the salt granules will not have time to dissolve and the product will not be properly marinated.
- During salting, cans with pickles should be installed on a deep stand. This will help to prevent the spread of marinade during fermentation.
- For long-term storage, air should be removed from the jar with peas: for this, as the fruits are removed, well-salted water is added to the edges to it.
Important! You can replace a glass jar with absolutely any capacity, but such a vessel must necessarily be made of inert and resistant to aggressive substances materials.