Harvesting cucumbers with green peas for the winter

Crispy canned cucumbers are a favorite addition to a variety of dishes. Therefore, the housewives in their culinary notebooks collected hundreds of recipes for rolling cucumbers. The preservation prescription, popularly called the "Olivier Set", has gained great popularity: cucumbers along with green peas. Although this preparation can serve as a full-fledged independent dish.

Classic recipe

For a three-liter can, you will need:

  • cucumbers - 1.5 kg;
  • green peas - 400 g;
  • garlic - 3 cloves;
  • horseradish roots and leaves;
  • currant leaves;
  • dill (inflorescence).

For marinade:

  • water - 1500 ml;
  • salt - 35 g;
  • sugar sand - 35 g;
  • vinegar 9% - 70 ml;
  • peppercorns.

Cooking process:

  1. Cucumbers carefully check for spoilage and defects, wash.
  2. Peas from the pods, rinse under water.
  3. Pour water into a container (pot or aluminum bowl), pour peas into it and cook for fifteen to twenty minutes.
  4. Rinse the boiled peas a second time. Allow to drain.
  5. Wash and dry the greens on a napkin, carefully look so that the leaves are not spoiled.
  6. In washed and sterilized jars, put the necessary leaves, dill seeds, chopped horseradish and garlic (lovers of sharp garlic cloves can be cut into small pieces). Then tamp the cucumbers, pressing them well against each other, alternating with peas.
  7. Pour boiling water and set aside for ten minutes. To strain. Do this twice. And on the third - put rock salt, granulated sugar, 9% vinegar and boil.
  8. The marinade is ready. Pour it into jars with cucumbers and peas.
  9. Roll up.
  10. Banks put the lid down, you can wrap a large blanket.

Cucumbers and peas for this recipe come out with sourness.

Appetizing Cucumbers

Ingredients (for one liter jars):

  • small cucumbers - how much will go into the jar;
  • young green peas - 150 g;
  • garlic - 2 cloves;
  • horseradish root (you can also leaves);
  • dill umbrellas;
  • peppercorns.

For marinade:

  • water - 500 ml;
  • salt - 35 g;
  • granulated sugar - 60 g;
  • table vinegar 9% - 50 g.

How to cook:

  1. Using a brush, wash the cucumbers. Pour them with water for five hours.
  2. Clean peas from the pods, sort and wash. Boil for 15 minutes.
  3. Peel and rinse the garlic and horseradish root.
  4. Rinse the dill gently so as not to damage the inflorescences.
  5. At the bottom of the can, carefully place the dried herbs, pieces of horseradish root and garlic. Then tightly compact the cucumbers (about a third of the can), make a layer of peas, again the cucumbers, on top - the peas.
  6. Fill with hot boiled water, cover, pre-sterilized, let stand for five minutes.
  7. Pour water from a jar into the prepared container, add all the spices to it, let it boil.
  8. Pour vinegar.
  9. Fill the jar with hot marinade, add peppercorns.
  10. Cover with boiled lid. Tighten up. Identify in a cold place to store.

This recipe is ideal for lovers of sweet cucumbers.


This recipe is very popular among people who like crunching pickles and hard peas.

For rolling you will need:

  • cucumbers - 2 kg;
  • green peas - 500 g;
  • horseradish root and leaves;
  • cherry leaves;
  • parsley;
  • Dill seeds;
  • currant leaves;
  • garlic cloves;
  • peppercorns.

For marinade:

  • water - 2 l;
  • salt - 4 tbsp. l .;
  • sugar - 2 tbsp. l .;
  • table vinegar 9% - 3 tbsp. l

Cooking Algorithm:

  1. Wash the cucumbers with a brush.
  2. Boil the peas for a quarter of an hour.
  3. Peel the horseradish root and rinse and dry the leaves and parsley on a napkin.
  4. Peel the garlic.
  5. Grind garlic with horseradish in a blender or shredded in a mortar to stand out juice.
  6. Put greens and peppers in sterilized jars.
  7. Tamp the cucumbers tightly, cover with green peas.
  8. Boil the marinade. Pour water into a saucepan, preferably with a thick bottom, pour salt and sugar. Boil until boiling. As it begins to boil, pour vinegar.
  9. Jars fill with hot marinade. Soak for ten minutes. Drain. Repeat this procedure three times.
  10. Add garlic juice with horseradish. Roll up with sterilized lids.
  11. Put down the neck. Keep in this position until cool. After moving to a dark place for storage, for example, in the cellar.


A delicious surprise in this recipe is apples, which will give the cucumbers a special aftertaste, and peas - a crunch.


  • sour apples - one apple per liter jar;
  • cucumbers - 1500 g;
  • green peas - 500 g;
  • Dill seeds;
  • cherry leaves or blackcurrant leaves;
  • cloves of cloves;
  • black pepper peas;
  • allspice;
  • Bay leaf.

For marinade:

  • sugar - 3 tbsp. l .;
  • salt - 2 tbsp. l .;
  • vinegar 9% - 1 tbsp. l

How to cook:

  1. Wash apples, remove leaves and petioles. Divide into pieces and cut out the core. The peel must be left, it will not let the pulp fall apart.
  2. Wash cucumbers previously soaked in water with a sponge.
  3. Wash green peas and cook for about fifteen minutes.
  4. Rinse cherry leaves and currant leaves and allow to dry.
  5. Greens and spices divided by banks, pre-sterilized for fifteen minutes over hot steam.
  6. Put apple slices. Top - cucumbers, peppered with green peas.
  7. Add finely chopped garlic.
  8. Pour boiling water into the jars for ten minutes. Drain and boil again. Pour back into cans for ten minutes. Drain.
  9. Add spices and boil for a few minutes. Pour into banks. Roll up. Cool under a warm blanket upside down.

With pea pods

For canning it is necessary:

  • cucumbers - 1000 g;
  • green pea pods - 500 g;
  • shallots - 300 g;
  • black peppercorns.

For marinade:

  • water - 1500 m;
  • table salt - 100 g;
  • granulated sugar - 150 g;
  • wine vinegar 9% - 70 g;
  • bay leaf - 2-3 pcs.

Cooking process:

  1. To sort and cucumber. Cut into lengths into parts (into four or, if the cucumbers are thick, into six).
  2. Green washed pea pods trimmed on both sides.
  3. Peel the onion, wash and chop half rings.
  4. From water, sugar, salt and vinegar, boil the marinade by adding a bay leaf.
  5. Boil for about five minutes.
  6. Put cucumbers, pea pods and onions in the jars. Fill it all with hot marinade. Preserve.

Store in a cool place.


So that canned cucumbers with peas have an excellent taste and a long shelf life, you should remember a few rules:

  1. To keep the peas intact, you can not ram it tightly into jars. He should freely "swim" in the marinade.
  2. For seaming, it is better to use young peas, it will be boiled faster and will be softer.
  3. Banks should be stored at a temperature of no more than +5 degrees, otherwise they may swell and explode.
  4. Cucumbers should be selected medium and hard: they will retain their shape well after processing with boiling water.
  5. So that mold does not appear in the jar of cucumbers, you can add 1 tsp. mustard powder.
  6. To make the cucumbers crispy, it is better to choose varieties with a thick peel.
  7. Before rolling, it is advisable to withstand cucumbers for several hours in cold water: this will give them elasticity.
  8. Red pepper will give special cucumbers sharpness.
  9. Currants and cherries will be saturated with cucumbers and green peas.
  10. Preservation jars should be pre-washed with baking soda.

"Set for Olivier" for the winter (video)

Choose a recipe to your liking and please yourself, family and friends with delicious cucumbers and peas, which is no different from the store.