Canned Green Peas for Winter

Canned green peas for winter are made by simmering green peas for 35-45 minutes in a brine of salt, sugar and water, with a spoonful of vinegar added to each jar. Homemade peas are just like the store-bought kind, and they're absolutely essential for winter olivier salad. I recommend canning a couple of jars.

Canned Green Peas for Winter

Homemade green peas in brine, enough for 4 jars of 0.5 liters - just like store-bought, ideal for winter olivier salad.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Chilling 9 hours hrs

Total Time 10 hours hrs 5 minutes mins

Servings: 4 jars of 0.5 l

Course: Preserves and canning

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 1.2-1.3 kg green peas already shelled
• 1.5 l water
• 3 tbsp salt
• 3 tbsp sugar
• 3 tbsp vinegar 1 tbsp per jar

Method

 

1. Wash and sterilize the jars and lids.
2. Put the water on the stove, add the salt and sugar, and wait until they dissolve.
3. Add the green peas to the brine and cook over low heat for 35-45 minutes until done.
4. Transfer the peas to the jars, not filling them all the way, add 1 tbsp of vinegar to each, and top up to the brim with the boiling brine the peas were cooked in.
5. Seal the jars and wrap them up overnight, 8-10 hours, until fully cooled. Then store in a cellar or the fridge.
   

Tips

• This amount is enough for 4 jars of 0.5 liters each.
• Don't fill the jars with peas all the way to the top: you need room for the brine and the spoon of vinegar.
• Cooking time depends on the peas: 35 minutes was enough for mine to be ready.
• It's best to store the finished jars in a cellar or the fridge.