Pickled green peas

In our family, it is not customary to buy pickled green peas in the store, so my mother is engaged in harvesting them for the winter.
And I'll tell you the recipe by which she does it.
I must say right away that both peeled green peas and their pods are suitable for pickling.
The choice of the initial product for cooking depends on how you plan to use it.
Peeled green peas are most often pickled.
To do this, soak it in cold water for several hours (most often overnight), and in the morning cook it in boiling water for about two minutes over high heat.
When cooking, you can add a few grams of citric acid or lemon juice.
At the same time we prepare the marinade.
To do this, mix water, sugar and vinegar based on a liter of water – 40 grams of sugar and 100 grams of vinegar. Bring the mixture to a boil.
The amount of marinade depends on the amount of green peas that you decide to pickle.
So, we put the boiled green peas in jars of the size you need, add a few peas of black pepper and a couple of sprigs of cloves.
Fill the stacked jars with the prepared marinade and roll up the lids.
Ready pickled green peas are stored in a cool darkened place.