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As soon as green peas arrive in winter, different things start being made from them. Potato pea curry, cauliflower pea, peas in tahari, pea nimona, pea kachori, but if you want to preserve green peas then the best way is to make pickle from it. Peas are also hot in nature, hence it is beneficial in winters. Peas are available at affordable prices in this season, so you can make pickle from peas by purchasing them in bulk. Earlier, grandmothers used to make pickles of many types of vegetables in winter and peas are also one of them. See the traditional recipe of pea pickle step by step in this article.

Green peas are a treasure trove of nutrients. health line According to this, many nutrients including fiber, protein, vitamin A, vitamin C, folate, thiamine, vitamin K, manganese, iron, phosphorus are found in it. So let's see the recipe of pea pickle.

What are the ingredients required?

Two to two and a half cups of green peas (large cup is approximately 600-700 grams), whole coriander one tablespoon, fennel one tablespoon, cumin one teaspoon, celery 1 teaspoon, black pepper 10 to 12, yellow mustard one tablespoon, mustard oil half a cup, 1 pinch of asafoetida, nigella seeds half a teaspoon, turmeric powder 1 teaspoon, Kashmiri red chili 1 teaspoon Powder, 1 tsp sugar, 1 tsp fenugreek seeds, 2 tsp salt, 1 tsp black salt, 2 tbsp vinegar.

Prepare peas for pickle

First of all, wash the peas thoroughly and then keep water in a big pan for boiling. When it boils, add sugar and then add peas and cook for only 1 to 1.5 minutes. Turn off the gas immediately after this. Actually sugar helps in keeping the color of peas green.

After taking out the peas from hot water, put them in a bowl filled with ice water and leave for two to three minutes. After this, filter out the water and then spread a cotton cloth on a mesh tray and spread the peas on it. Keep it in the fan air for 15-20 minutes so that all the moisture dries up.

pickle masala

Take a big pan, add whole coriander, fennel, cumin, fenugreek seeds, celery and black pepper and roast it. When it starts releasing aroma, add yellow mustard and fry for some time and turn off the gas. After the spices cool down, grind them coarsely. Also grind nigella seeds coarsely.

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Now heat mustard oil in a pan, until smoke starts rising from it. After this, turn off the flame and let it cool for 1 minute. Now add asafoetida in it, also add prepared masala, turmeric, Kashmiri chilli and black-white salt.

Final step of pea pickle

Add dried peas to the prepared spices in the bowl and mix well. After this you add white vinegar. This prepared pickle can be eaten immediately and you can store it after exposing it to sunlight for two days. It does not spoil for at least 6 months. Just keep in mind that whatever spoon you are putting in it should be dry. There should be no moisture in the container and the moisture in the peas should also be dried thoroughly.