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How to boil fresh peas for salad
Hosts across the country observe a series of the same culinary signs year after year. For instance, a generous harvest of beets indicates frequent borscht and beet salads. An abundance of strawberries and cherries suggests that winter tea parties will not only be soulful but also delicious. And aging peas in the garden is a clear sign of regular vegetable stews, unusual purées, and various salad variations "Olivier". No doubt about it! And since the green pea season is in full swing, we will talk about it in this primer. How to boil fresh peas for salad and how to store the product until winter, read on.
To ensure boiled green peas resemble the usual pickled product in a branded jar, it is essential to select the legumes wisely and adhere to all cooking rules.
- Young sweet peas should not be harvested too early as they do not have the necessary structure and may remain crunchy and watery even after boiling.
- Overly mature yellowing peas tend to boil quickly, so it is recommended to adhere to the timing during thermal processing.
- Depending on the culinary preferences and further use of the product, spices and herbs can be added to the marinade, or they can be entirely omitted. However, salt and sugar must be used.
- It is important to sort the peeled peas carefully, as a few wilted or damaged ones can spoil the entire preparation.
- The boiled product should not be frozen. For winter preparation, it is better to place raw legumes in the freezer and boil them as needed, without thawing beforehand.
Calorie content: 96 kcal per 100 grams of the dish.
Necessary ingredients for proper boiling of green peas for salad
Show ingredients
- overripe peas - 0.5 kg;
- drinking water - 1 l;
- table salt - 30 g;
- spices (parsley, basil, etc.) - 1 bunch;
- vinegar - 15 ml;
- baking soda - 1 pinch.
Step-by-step instructions on how to boil fresh peas for salad, stews, and other dishes
- Thoroughly rinse the green peas in several waters, shell all the peas, and discard the shriveled and underdeveloped ones.
- In an enamel pot, bring drinking water to a boil. Add table salt, a little baking soda, and the required amount of vinegar (vinegar essence can be used).
- When the salt and baking soda crystals are completely dissolved, add the herbs to the pot. There is no need to chop the greens, as small leaf pieces will mix with the peas.
- After 1-2 minutes, remove the herbs from the pot and add the peeled peas to the boiling marinade. Boil the legumes for 7-10 minutes, depending on the variety and ripeness of the product.
- Completely boiled peas should be scooped out with a slotted spoon or drained in a colander. Rinse the peas several times with clean drinking water and cool them on a wide flat plate before adding the ingredient to a more complex dish.
Knowing how to boil fresh peas for salad will allow you to diversify many other treats with this healthy and nutritious component. For example, soups and sauces, stews and sides, pies and ravioli, casseroles, etc.
