Green Peas Pickle Recipe with longer Shelf Life

Having pickles with food gives a different taste to the food.  Keeping this in mind, today we are going to make green peas pickles.  It is very easy to make and the ingredients to make it are also present in your kitchen.  You can make it and keep it for several days and eat it.  So you also make this pickle and serve it with food and give a different taste to the family members.


Ingredients for Green Peas Pickle


Peas - a little more than 2 cups

Sugar - 1 tsp

Coriander Seeds - 1 tbsp

Fennel Seeds - 1 tbsp

Cumin Seeds - 1 tsp

Fenugreek Seeds - 1 tsp

Carom Seeds - 1 tsp

Black Pepper - 10-12

Yellow Mustard - 1 tbsp

Mustard Oil - ½ cup

Asafoetida - 1 pinch

Black Cumin Seeds - ½ tsp

Turmeric Powder - 1 tsp

Kashmiri Red Chilli Powder - 2 tsp

Salt - 2 tsp

Black Salt - 1 tsp

Vinegar - 2 tbsp


Process of making Green Peas Pickle


Take 2 cups (600-700 grams) of peas, wash them well and drain the water.  Heat 3 cups of water in a vessel, when light bubbles appear in it, add 1 tsp of sugar to it.  Due to this, the colour of the peas remains completely green.  When the water comes to a good boil, put peas in it and cook it for 1.5 minutes, then turn off the gas.


Filter these peas and take them out.  Now put some ice in cold water in a bowl, then put these peas in it and keep it for 2-3 minutes.  After the time is up, filter it and let the water drain completely.  Then spread a cloth on a tray and put these peas on it.  Wipe them well, if you want, you can also dry them in fan air for 15-20 minutes.


Put 1 tbsp of  whole coriander, 1 tbsp of fennel, 1 tsp of cumin, 1 tsp of fenugreek seeds, 1 tsp of carom seeds and 10-12 black pepper in the pan and fry for 1-1.5 minutes on low flame.  After roasting, add 1 tbsp of yellow mustard and fry for 15-20 seconds.  After roasting, take them out and let them cool.


After the spices cool down, grind them coarsely and keep them aside.  Then put ½ cup of mustard oil in the pan and heat it till the smoke comes out.  When hot, turn off the flame and let it cool down for 1 minute, after 1 minute add 1 pinch of asafoetida and ½ tsp of black cumin seeds and stir it lightly.


Put dried peas, coarsely ground roasted masala, 1 tsp of turmeric, 2 tsp of kashmiri red chilli, 2 tsp of plain salt, 1 tsp of black salt and heated oil in a bowl.  Mix them well, then add 2 tbsp of white vinegar and mix it well.  In this way the pickle will be ready, you can still eat it if you want.  Put it in a container and keep it.




Wash the container with hot water and dry it in the sun and pour pickle in it.

You can keep the pickle for 6 months and eat it.

While taking out the pickle, both the hands and the spoon should be clean and dry.

Green Peas Pickle Recipe with longer Shelf Life



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