I share the cooking recipe:

Pick the peas as much as you can and boil them in boiling water for 10-20 minutes. If the peas are very young, 10 minutes will be enough. If it is more mature, it will have to be boiled for 20 minutes.

Remove the foam, stir the peas only with a wooden spoon. Discard in a colander.

Some peas may shrivel during boiling. This is normal. So, when filling the jars, they should be filled no higher than the “shoulders”.

Prepare a marinade from 1 liter of boiling water, 1 tbsp. l. salt, 1 tbsp. l. of sugar and citric acid on the tip of a knife. This marinade should be enough for 4 0.5-liter jars of peas.

Cover the peas with boiling marinade. I cover the jars with hot lids.

Sterilize a 0.5 liter jar of peas in a pan of water for 30 minutes.

All shrunken peas will turn perfectly round during sterilization.

Remove the cans from the pan and add 1 dessert spoon of 9% vinegar to each half-liter can. Screw on the lids, turn over and leave to cool without wrapping.

Store in a dark and cool place.

Ingredients:

• peas are cleaned
• 1 liter of water
• 1 Art. l. salt
• 1 Art. l. sugar
• citric acid on the tip of a knife for the color and brightness of the peas
• vinegar 9% in each jar for 1 dessert spoon