Composition / ingredients
Cooking method
To preserve green peas, first prepare them: remove the grains from the pods and rinse thoroughly with cold water. It is better to take young peas, then in canned form it will be tastier and juicier.
Put the peas in a saucepan and fill it with cold water so that it covers the pea grains completely. Put the pan on the fire and bring to a boil, do not forget to remove the foam. After the water boils, turn down the heat and cook the peas for 10-15 minutes. The harder the peas are, the longer they need to be cooked.
At this time, prepare the marinade. To do this, pour a liter of water into a saucepan, add salt and sugar to it, then bring the liquid to a boil. Add 100 ml of vinegar (9%) and bring to a boil again.
The necessary time has passed and the peas can be removed from the stove. Drain the water and arrange the peas in jars so that a distance of 2 cm remains to the top. Fill the jars with marinade, cover them with lids and put them to sterilize for 15 minutes.
Now the cans need to be rolled up with lids and wrapped so that the canned peas cool down in the heat.
Caloric content of the products possible in the composition of the dish
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
