Peas and Carrots Pickling

Ingredients

• 800 g peas (fresh split, weighed without pods)
• Salt
• 1 pinch sugar
• Salt
• 800 g young carrots (peeled and washed)
• Salt
• 1 pinch sugar
• Salt

Instructions

1. 1.

   Bring lightly salted water to a boil and pre-cook the peas with sugar for 3-4 minutes, then drain well. Fill jars, top up with lightly salted water, and sterilize at 98 °C for about 1 hour (pickling pot and thermometer).

2. 2.

   Repeat the same process with carrots, optionally halving them; pre-cooking takes 5‑6 minutes.