You will need
- — 1 kg green peas in pods;
- — 1 liter of water;
- — 2 tbsp 9% vinegar;
- — 1 tbsp of salt;
- — 1 tsp of sugar;
- — citric acid.
Prepare in advance banks for procurement. Sterilize them over steam for 5 minutes. Canned peas preferably in half liter jars, as in the open as it goes bad very quickly even in the refrigerator. Cover boil in soda solution (2 l of water 4-5 tsp of baking soda) for about 3 minutes.
Clean fresh young pea pods "milk" of maturity and a sort of grain. For canning will only fit a pea without damage and dark spots with a solid green skin. Thoroughly rinse the grain under cold running water.
Prepare the brine is based 250 ml of liquid on the floor a quart jar. Pour water into the pan, stir in the sugar and salt and bring the marinade to a boil. Pour in water green peas and blanch in boiling water 5 minutes. Put in a pan a peas small portions, about 1 Bank and make sure that the grains are not digested, remain beautiful and strong. If a pea is exhausted, throw them out of the pan, otherwise they will make transparent the muddy brine.
Put cooked peas in sterilized jars with a slotted spoon, cover with a lid. Strain the brine through 3-4 layers of cheesecloth. Add a few crystals of citric acid and boil on low heat for another couple minutes.
Pour the boiling brine cans of peas. Banks to burst, gently spray the marinade in the center. Add to each jar 1 teaspoon of acetic acid. At the bottom of a wide pot put a kitchen towel, pour water and place the jar of peas, covering them with lids. Water bring to boil and sterilize canned peas for 30-40 minutes. And then tightly roll up metal covers. Wrap jars with a towel or blanket and leave until cool. Store the green peas in a cool place not more than 1 year.