This is a detailed guide on how to freeze peas. From shelling, and blanching, to freezing, learn the correct way to freeze fresh green peas.
About Green Peas
Fresh green peas are one of my favourite vegetables. They add so much flavour and texture to a dish. Besides, green peas are high in fibre, vitamins, minerals, and proteins . It’s a green vegetable, after all.
In India, green peas are an integral part of everyday comfort food. There are many Indian dishes made only during the winter season using fresh green peas.
Across India, fresh green peas are abundant from October to February. They are a widely popular winter vegetable.
Why Freeze Peas?
The freezing process increases the shelf life of fresh green peas, and you can use them even months later or during the season when fresh green peas are unavailable.
Fresh peas are one of the most easily frozen vegetables. Although they may take some time to shell, the freezing process is relatively easy to follow.
The thawed peas do not lose much flavour, texture, or nutrient content. Hence, they are perfect for cooking a variety of dishes.
Homemade vs Readymade
I think homemade frozen peas are always healthier and budget-friendly than readymade ones.
The homemade frozen peas are guaranteed chemical and harmful-preservative-free . In addition, they are all natural without any artificial colour or flavour.
For freezing, you can use organic and pesticide-free green peas from the local farmer’s market.
How To Freeze Peas
Freezing green peas is an easy, straightforward, fuss-free process. You need only sugar, water, ice cubes, and green peas. So let’s get started!
Step 1) Shelling. Shell the green peas and take out all the kernels in a bowl. Discard the shells and spoilt/rotten/yellow kernels.
Step 2) Boiling. For blanching green peas, heat water in a large pot. Once the water starts boiling, add a teaspoon of sugar to it. Stir to combine water and sugar.
Step 3) Blanching . Add the shelled peas. Stir. Cook for exactly 5 minutes ( image 2 ). If you have a lesser quantity of green peas, cook them only for 2 – 3 minutes. If the quantity is more like 2 – 5 kilograms of green peas, cook them in small batches of 5 minutes each.
Step 4) Ice Bath. Meanwhile, keep a bowl half-filled with ice-cold water ready next to the stovetop. Transfer the blanched green peas to the ice-cold water to stop the cooking process and retain their bright green colour ( image 4 ). Let the green peas sit in ice-cold water till they cool down completely. It takes less than 5 minutes.
Step 5) Drying. Drain all the cold water and transfer the blanched green peas to a colander ( image 5 ). Next, spread the peas on a clean kitchen towel in a single layer ( image 6 ). And let them air dry for 1 hour. I usually dry them under the fan to speed up the process.
Step 6) Storing. Once the green peas are dry and not moist, transfer them to ziplock freezer-friendly bags or containers. Seal, write the freezing date and store them in the freezer.
My Tried and True Tips
Discard the yellow, rotten, or sprouted green peas. They are not fit for freezing and spoil the entire batch.
Do not add too much sugar. A teaspoon is sufficient for one kilogram of green peas. It only helps to sweeten the taste of green peas.
Do not cook the green peas for too long. We want to soften the fresh green peas and not make them mushy. They should have a crunch to them.
Do not overcrowd the pan while blanching. Otherwise, you will end up with unevenly cooked green peas.
Do not sun dry the blanched green peas. Always air dry them to get rid of excess moisture. If the green peas are wet while freezing, they will stick to each other, and there will be a lot of ice crystallization.
Do not forget to mark the dates on each packet of frozen green peas. This helps you to know the expiry dates of frozen peas. You can use them for between 3 – 6 months.
Green Pea Recipes
- Matar Poha
- Matar Pulao
- Matar Paneer
- Matar Ghugni
- Matar Kachori
- Matar Paratha
- Green Pea Soup
- Mushroom Methi Matar Malai
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 kilogram fresh green peas
- ▢ 1 teaspoon granulated white sugar
- ▢ 1 litre water
- ▢ ice cubes
Instructions
- Shell the green peas and take out all the kernels in a bowl.
- For blanching green peas, heat water in a large pot. Once the water starts boiling, add a teaspoon of sugar to it. Stir to combine water and sugar.
- Add the shelled peas. Stir. Cook for exactly 5 minutes. Turn off the heat.
- Meanwhile, keep a bowl half-filled with ice-cold water ready next to the stovetop. Transfer the blanched green peas to the ice-cold water to stop the cooking process and retain their bright green color.
- Let the green peas sit in ice-cold water till they cool down completely. It takes less than 5 minutes.
- Drain all the cold water and transfer the blanched green peas to a colander. Next, spread the peas on a clean kitchen towel in a single layer. And let them air dry for 1 hour.
- Once the green peas are dry and not moist, transfer them to ziplock freezer-friendly bags or containers. Seal, write the freezing date and store them in the freezer.
- Use frozen green peas to make a variety of dishes. Thaw them at room temperature before using.
Recipe Notes:
- Discard the yellow, rotten, or sprouted green peas for freezing.
- Use a wide, deep saucepan or casserole for evenly boiling the green peas. If the pan is small or the quantity of peas is large, complete the process in batches rather than over crowding the pan.
- Do not sun dry the blanched green peas. Always air dry them to get rid of excess moisture.
- You can use frozen green peas for 3 – 6 months.
- Some recipes suggest adding a teaspoon of salt along with sugar while boiling the peas. I do not find reason to do so. If you want you can give it a try.
Nutrition
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How To Freeze Peas
Equipment
- Saucepan
- Mixing Bowl
- Colander
- Ziplock Bags
Ingredients
- 1 kilogram fresh green peas
- 1 teaspoon granulated white sugar
- 1 litre water
- ice cubes
Instructions
- Shell the green peas and take out all the kernels in a bowl.
- For blanching green peas, heat water in a large pot. Once the water starts boiling, add a teaspoon of sugar to it. Stir to combine water and sugar.
- Add the shelled peas. Stir. Cook for exactly 5 minutes. Turn off the heat.
- Meanwhile, keep a bowl half-filled with ice-cold water ready next to the stovetop. Transfer the blanched green peas to the ice-cold water to stop the cooking process and retain their bright green color.
- Let the green peas sit in ice-cold water till they cool down completely. It takes less than 5 minutes.
- Drain all the cold water and transfer the blanched green peas to a colander. Next, spread the peas on a clean kitchen towel in a single layer. And let them air dry for 1 hour.
- Once the green peas are dry and not moist, transfer them to ziplock freezer-friendly bags or containers. Seal, write the freezing date and store them in the freezer.
- Use frozen green peas to make a variety of dishes. Thaw them at room temperature before using.
Notes
- Discard the yellow, rotten, or sprouted green peas for freezing.
- Use a wide, deep saucepan or casserole for evenly boiling the green peas. If the pan is small or the quantity of peas is large, complete the process in batches rather than over crowding the pan.
- Do not sun dry the blanched green peas. Always air dry them to get rid of excess moisture.
- You can use frozen green peas for 3 – 6 months.
- Some recipes suggest adding a teaspoon of salt along with sugar while boiling the peas. I do not find reason to do so. If you want you can give it a try.
Nutrition
Bharwa Lal Mirch Ka Achar is a spicy, masala-stuffed red chilli pickle. I am sharing all the secret tips to make classic mirch ka achar from North India.
About Red Chilli Pickle
For a country obsessed with food, pickles are an integral part of our cuisine. We have pickle recipes for every season, mood, and produce.
The bright and big red chillies are known as ‘lal mirch’ in Hindi. Hence, the name of the pickle – lal mirch ka achar. The red chilli pickle is spicy, tangy, sour, and mildly sweet. It is one of the most popular Indian pickles.
Lal Mirch Ka Achar takes 3 to 4 days under the warm sun rays to get ready for consumption and has a shelf life of 1 year.
Fun Fact: Like many other Indian pickles, this is a vegan and gluten-free pickle recipe.
The Red Chillies
This pickle recipe requires big, bright, blemish-free, mild to medium spicy fresh red chillies. In India, these red chillies are available only during the winter season, i.e. from November to March or early summer.
It is tough to get hold of big red chillies during the off-season. Hence, lal mirch ka achar is one of the best ways to preserve them.
Do not use small, spicy red chillies for making pickles.
Ingredients Required
- Whole Spices: Black Mustard Seeds (rai), Yellow Mustard Seeds (sarson), Nigella Seeds (Kalonji), Fennel Seeds (saunf), Fenugreek Seeds (methi dana).
- Spice Powders: Dry Mango Powder (amchur), Turmeric Powder, Asafoetida (hing).
- Mustard Oil: This red chilli pickle has no substitute for mustard oil. It gives the pickle a sharp, spicy, pungent aroma and taste.
- White Vinegar: It acts as a preservative. You can add lemon juice instead of vinegar.
How To Make
Step 1) Combine all the seeds and grind them to a powder using a mixer grinder ( image 1 ).
Step 2) Transfer it to a bowl; add salt, mango powder, turmeric powder, red chilli powder, and asafoetida ( image 2 ). Mix nicely. Taste, and if required, add more salt.
Step 3) Add vinegar and mix the masala ( image 3 ). It is now ready for stuffing the red chillies.
Step 4) To prepare red chillies for the pickle, wash them and wipe them with a kitchen towel. Air dry the chillies to ensure they have no water after washing.
Step 5) Remove the crown of the chillies. Slit them lengthwise and scoop out white seeds and pith. Use a spoon for the purpose or wear gloves. Discard the seeds ( images 1 & 2 ).
Step 6) Stuff each red chilli with the pickle masala ( image 3 ). Use your fingers to stuff the masala inside the chillies.
Step 7) Once all red chillies are stuffed, transfer them to a sterilized jar. Make sure they are tightly packed in the jar ( image 4 ).
Step 8) Heat mustard oil in a pan. Once the oil starts smoking, turn off the heat. Allow it to cool down to room temperature.
Step 9) Pour cooled-down mustard oil over the red chilli pickle.
Step 10) Seal the jar with a muslin or other breathable cloth. Place it under the warm sun for 3 to 4 days. Daily, shift the pickle jar as per the sun’s rays during different hours of the day and bring it inside after sunset. Shake lal mirch ka achar two to three times during these 4 days.
After 3 days, you can check the red chilli pickle for doneness.
Storage Suggestion
It is always best to use a clean, sterilized glass or ceramic jar with a tight-fitting lid to store pickles. Red Chilli Pickle has a shelf life of 1 year.
If you are lucky enough to get a warm, bright sun, keep the pickle jar in the sun once in a while. Bring it inside after 3 – 4 hours of sunlight. This practice increases the shelf life of the pickle.
Store lal mirch ka achar at room temperature . Or you can keep it in the refrigerator to increase its shelf life.
Use a clean, dry spoon to scoop out the pickle.
Serving Suggestion
Bharwa Lal Mirch Ka Achar tastes best with methi paratha , mathri , or namak ajwain poori . You can serve it with stuffed paratha or other Indian main course dishes.
Yes, it is. Sadly, you cannot make this red chilli pickle without warm sunlight.
Yes, you can if you like the sharp taste of the mustard oil.
No, I would not recommend using tiny, thin red chillies.
The red chilli pickle tastes best only when made with mustard oil. There is no alternative to mustard oil in this pickle recipe.
More Indian Pickle Recipes
- Garlic Pickle
- Green Chili Pickle
- Instant Ginger Pickle
- Instant Mango Pickle
- Gobhi Gajar Ka Achaar
- Punjabi Aam Ka Achaar
Ingredients
- ▢ 250 gram fresh red chilies
- ▢ 4 tablespoon black mustard seeds (rai)
- ▢ 4 tablespoon fennel seeds (saunf)
- ▢ 2 tablespoon Kashmiri red chilli powder
- ▢ 2 tablespoon dry mango powder (amchur)
- ▢ 2 tablespoon salt or to taste
- ▢ 1 tablespoon nigella seeds ( kalonji)
- ▢ 1 tablespoon yellow mustard seeds (sarson) nigella seeds
- ▢ 1 tablespoon turmeric powder
- ▢ ½ tablespoon fenugreek seeds (methi dana)
- ▢ 2 teaspoon hing (asafoetida)
- ▢ 2 tablespoon white vinegar
- ▢ 1 Cup mustard oil (sarson oil)
Instructions
- Combine all the seeds and grind them to a powder using a mixer grinder.
- Transfer it to a bowl, add salt, mango powder, turmeric powder, red chilli powder, and asafoetida. Mix nicely. Taste, and if required, add more salt.
- Add vinegar and mix the masala. It is now ready for stuffing the red chillies.
- Start with cleaning and preparing red chillies for the pickle. Wash the red chillies and wipe them with a kitchen towel. Air dry the chillies to ensure they have no water after washing.
- Wear kitchen gloves if your skin is sensitive to chilies. With a sharp knife, cut off the crown of the chilli and slit it lengthwise halfway through, leaving it intact from the lower end.
- Scoop out white seeds and pith. Use a spoon for the purpose or wear gloves. Discard the seeds and white pith.
- Stuff each red chilli with the pickle masala. Use your fingers to stuff the masala inside the chillies.
- Once all red chillies are stuffed, transfer them to a sterilized jar. Make sure they are tightly packed in the jar.
- Heat mustard oil in a pan. Once the oil starts smoking, turn off the heat. Allow it to cool down to room temperature.
- Pour cooled-down mustard oil over the red chilli pickle.
- Seal the jar with a muslin or other breathable cloth. Place it under the warm sun for 3 to 4 days. Daily, shift the pickle jar as per the sun’s rays during different hours of the day and bring it inside after sunset. Shake lal mirch ka achar two to three times during these 4 days.
- After 3 days, you can check the red chilli pickle for doneness. If the skin of the red chillies has become thin, then the pickle is ready. Else, keep it under the sun for a few more days.
- Store lal mirch ka achar for one year at room temperature.
Recipe Notes:
- Always keep water away from pickles even a single droplet of water is enough to spoil the entire pickle.
- Safeguard it from all kinds of moisture, whether it is a wet spoon, water splashes, or a humid climate. Once the pickle comes in contact with water content, it will develop fungus.
- To check if the Red Chili Pickle is done, taste the red chillies. If there is crunchiness in the red chillies, then some more days will be needed for the pickle to mature. The skin of the red chillies should soften due to the heat from the sunlight.
- Once the pickle is matured, you can start serving it with your meals. You can also store it in the refrigerator or keep the jar in a cool dry place.
Nutrition
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