Sweet-Sour Refrigerator Peas for Cold Salads

Name: Sweet-Sour Refrigerator Peas for Cold Salads
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: About 1 kg dressed peas
Cuisine: Ukrainian-inspired
Ingredients: 1 kg fresh shelled green peas; 1 L water for dressing; 2 tbsp sugar; 1 tbsp salt; 50 ml 9% vinegar; as needed extra water for blanching

Briefly blanched green peas steeped in a lightly sweet, salty vinegar dressing and kept cold.

By Savva LoginovUpdated October 2, 2026

Total 35 minMakes About 1 kg dressed peas

Jump to Recipe

This page describes canned peas, but its 15- to 20-minute boiling-water jar process is not adequate for shelf-stable low-acid peas. The measured sugar, salt and vinegar distinguish its flavor from the plain blanched pea page elsewhere in the queue. Here the peas are blanched briefly, cooled and tossed with a cooked sweet-sour dressing, then kept in the refrigerator for near-term salads. Do not seal jars for the cupboard, even if the lid appears to vacuum down. Keep the peas chilled and use a clean spoon. Fold them into Olivier salad or offer a small portion beside roasted vegetables. For true pantry canning, use a separately tested pressure-canning method.

Recipe card

Sweet-Sour Refrigerator Peas for Cold Salads

Prep 25 minCook 10 minTotal 35 minYield About 1 kg dressed peas

Equipment: Saucepan, colander, clean covered container

Ingredients

1 kg fresh shelled green peas 1 L water for dressing 2 tbsp sugar 1 tbsp salt 50 ml 9% vinegar as needed extra water for blanching

Instructions

Wash peas
Sort and rinse young shelled peas.
Blanch
Boil in plenty of water for 2–3 minutes until bright and just tender; drain and cool quickly.
Make dressing
Heat 1 L water with sugar and salt until dissolved, then stir in vinegar.
Combine
Add peas to clean covered containers and pour over cooled dressing.
Chill
Refrigerate promptly and serve cold in salads.

How to tell when it is ready

Peas are bright, tender and lightly sweet-sour.

Tips

Use young shelled peas.
Cool immediately after blanching.
Dissolve salt and sugar fully.
Keep all leftovers refrigerated.

Serving suggestions

Fold into Olivier salad.
Spoon over a potato salad.
Serve beside roast chicken.
Toss with chopped dill.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate continuously and use within 3 days.

Food safety

Do not water-bath can green peas by the source method; low-acid peas require tested pressure-canning directions for shelf stability.

Frequently asked questions

Is this the same as the plain cooked peas recipe?

No. This version follows the source’s vinegar, sugar and salt seasoning for a chilled salad ingredient.

How should I store sweet-sour refrigerator peas for salads?

Refrigerate continuously and use within 3 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.