How to cook pickled green beans for the winter. How to prepare green beans for the winter
Green beans are grown both in country houses and in vegetable gardens. Caring for the crop is not difficult, but it ripens in regions with warm and long summers. Unripe beans in pods spoil in 3-4 days. Owners of land in the northwestern part of the country are interested in recipes for preparing green beans for the winter. This dietary product is pickled and fermented, added to salads, and rolled in jars.
The beans of the crop, which belongs to the sugar variety, do not absorb exhaust gases or toxic substances from the environment. Even the pods are suitable for consumption. In ancient times, the Romans and Egyptians made both powder and masks from asparagus beans, which hid the folds on the face and rejuvenated the skin. Beans are rich in arginine, which reduces blood sugar, so they are good for diabetics. 100 grams of a plant product contains less than 50 calories, which allows you to include green beans in various diets and replace pasta, cereals, and potatoes with it.
The fiber present in beans is easily digestible and cleanses the intestines of toxic substances. Iron has a beneficial effect on the liver and improves blood composition. The product contains microelements in the form of potassium and magnesium, folic acid, riboflavin.
When eating green beans:
- Sleep is normalized.
- Excess fluid leaves the body.
- The nervous system calms down.
- Immunity is strengthened.
- Potency is restored.
Beans stimulate liver function, prevent the development of heart disease, and eliminate swelling. In addition to medicinal properties, they have a pleasant taste, are suitable for making soups, salads, side dishes, go well with vegetables and meat, stewed, fried, baked.
General rules for preparing beans for the winter
The green pods are thoroughly washed, the ends are removed, cut into pieces about 4 centimeters long and placed in water, where they are boiled for at least 5 minutes.
To prepare green beans for the winter, you need to wash them with soda, put them in jars, preferably with a capacity of 0.5 liters, immerse them in a saucepan 2/3 of the way up, boil the beans and lids for sealing.
Sterilization should occur over low heat.
Classic marinating recipe
Young legume pods have a delicate texture and quickly absorb liquid. There is no need to cook the product for a long time. To pickle a kilogram of beans for the winter, take:
- vinegar - ¼ cup;
- salt - a teaspoon;
- sugar – 50 grams;
- dill - 3 branches;
- garlic – 4 cloves;
- water – 2 glasses.
The pods need to be sorted, washed, get rid of overripe ones, cut off the rough corners on both sides, which can spoil the taste of the product. 3-centimeter-long sticks should be thrown into boiling water and boiled for 5 minutes to drain the liquid; then they are transferred to a colander.
Place sorted and washed dill and peeled garlic cloves at the bottom of the jar; boiled beans are poured on top. To prepare the marinade, dissolve sugar and salt in boiling water. Vinegar is added to the resulting composition. Hot marinade is poured into a jar with pods and seasoning. The container is placed in a pan for sterilization, after which it is rolled up using tin lids, and, turned upside down, wrapped in a blanket or towel for several hours.
Pickled beans will be more aromatic and piquant if you add pepper and bay leaves to the ingredients.
In Korean
A side dish or hearty dish can be prepared not only from potatoes or cauliflower - an amazing and tender snack is made from legumes.
To marinate 500 grams of green beans in Korean, you need to take:
- onion;
- Bay leaf;
- garlic - several cloves;
- salt – 10 grams;
- carrots – 1 piece;
- sunflower oil – 1/2 cup;
- coriander;
- hot pepper powder – 1 teaspoon.
The pods must be washed, the ends removed, cut and boiled for 2 minutes in salted water with a bay leaf. Blanched beans are filtered through a colander. Peel and chop the carrots and onions, grate the garlic. These ingredients are mixed with the pods, and the mass is transferred to a saucepan.
Vinegar, coriander, pepper, and salt are added to the heated oil. When the marinade boils, pour it over the vegetables. The beans are placed in jars, and for winter storage they are sterilized for about 20 minutes and covered with lids. This recipe for cooking vegetables in Korean is quite suitable for home use. Both family members and guests will enjoy this aromatic snack.
Pickled green beans
There are different ways to preserve microelements and acids in legumes. It is not necessary to freeze, can or marinate it. Sauerkraut beans have an original taste and are very healthy. To obtain brine, take:
- liter of water,
- 5 grams of citric acid;
- salt – 2 tablespoons.
The pods are washed, the ends are removed from both sides and placed in a jar or barrel, slightly compacted. To prepare the solution, pour salt and acid into boiling water, boil for 5 minutes, and pour it over the beans. The container is covered and tied, and pressure is placed.
After a few weeks, at room temperature, the fermentation process begins. The pods are taken to a cool place, where they sour for another month. Sauerkraut beans can be served as a snack or side dish. The preparation is consumed with meat and potatoes. Store it in the refrigerator.
Lobio from green beans - a recipe for the winter
Georgian cuisine is famous for its dishes. Many people like khinkali made from minced beef, chakhokhbili from chicken, pkhali from stewed vegetables, and the famous kharcho soup. Housewives from the sunny country of Sakartvelo offer several options for lobio. It always contains cilantro, tomato paste, and seasonings. Georgians use crushed red beans to prepare this dish, but green beans are also suitable for this purpose:
- The washed, peeled and cut into pieces pods are boiled for 15 minutes.
- The tomatoes are blanched, peeled, and given the appearance of cubes.
- Chopped onions are fried in sunflower oil in a cauldron.
- Mix all the ingredients in the same bowl, add the water in which the beans were cooked, cover, put on the fire and boil for 5 minutes.
- Chopped parsley, basil and cilantro, grated garlic are poured into the stewed vegetables, add salt and pepper.
Lobio is transferred to jars, where they are sterilized and sealed with lids. To prepare Georgian dishes use:
- green beans – 1 kilogram;
- tomatoes – 5 pieces;
- spices;
- sunflower oil.
The appetizer turns out spicy and appetizing. Lobio is perfect for daily use and for a feast.
Salad with pepper in jars
Green asparagus beans go well with various vegetables - garlic, carrots, tomatoes. Served with pasta, fish, chicken, it looks appetizing and original. Pod salad is stored in winter, even if it is not sterilized, it has an aroma and a sweet and sour taste. This preparation is affordable and does not require culinary skills. Using one of the recipes, take:
- beans and sweet peppers – 300 grams each;
- carrots – 200;
- sunflower oil – 1/3 cup;
- sugar – 40 grams;
- tomatoes – 1 kilogram;
- vinegar - 40 milliliters;
- garlic – 1 piece;
- salt - spoon.
The pods are washed and the rough ends removed. Cut the pepper into strips, carrots into strips, beans into pieces. The tomatoes are passed through a meat grinder, poured into a saucepan and cooked with sunflower oil and sugar for 3 minutes. The vegetables are stewed for a quarter of an hour. When the carrots soften, add the pods and put them back on the fire for 10 minutes.
If the beans take on an olive tint, you need to add sweet and hot peppers, garlic and a little later vinegar. Having brought the mixture of vegetables to a boil, you need to pour it into jars, roll it up with tin lids, turn it upside down and wrap it for a day.
Canned with vegetables
It is easy to prepare green beans for the winter using different methods, replacing some ingredients with other components. This product does not spoil until spring and has a pleasant taste if preserved with vegetables. Using a simple recipe, select:
- young pods - 4 kilograms;
- tomatoes and peppers – 1 kilogram each;
- sunflower oil – 2 cups;
- vinegar - 1 spoon;
- salt – 80 grams.
Vegetables need to be washed, peeled, chopped and mixed in a saucepan, seasoned with hot pepper and salt. Having poured sunflower oil into the preparation, you need to wait until everything boils and cook for 40-45 minutes. Before the beans and vegetables are removed from the heat, you need to add vinegar. The preservation is placed in jars that have been sterilized in advance, rolled up with lids, and wrapped in a warm cloth until the contents in them cool down.
Preservation with basil and laurel
Spicy herbs and leaves improve the taste of beans and give them a unique aroma. You can close such a product for the winter without brine. To prepare a dressing for meat, borscht or soup from a kilogram of young pods, you need additional ingredients:
- salt - tablespoon.
- water - liter;
- bay leaf – 5-7 pieces;
- basil - a bunch;
- sugar – 20 grams.
To preserve beans, they are first boiled, then mixed with salt, seasoned with herbs and laurel and placed tightly in sterile jars. To store the snack under plastic lids, it is filled with brine obtained from water with spices.
In tomatoes for the winter
Canning is one of the best ways to prepare young pods in fresh tomato paste. Some housewives do not sterilize jars, but use vinegar. This product is a good preservative. According to the recipe, select:
- tomatoes – 1500 grams;
- green beans – kilogram;
- garlic;
- onion;
- basil;
- ground pepper;
- salt – 1.5 tablespoons.
Tomatoes are dipped in boiling water for a few minutes and cut into pieces. Lightly fry chopped onion in sunflower oil and mix it with tomatoes. When the tomato boils, add some salt, add garlic, pods, and pepper. After a quarter of an hour, season with basil. The snack is placed in jars, filled with vinegar or sterilized.
Instead of fresh tomatoes, you can use tomato paste, of which one glass is enough per kilogram of beans.
Method without sterilization
To quickly cover the fruits of legumes for the winter, some connoisseurs of culinary masterpieces can them with celery. For the marinade you will need:
- vinegar – 100 grams;
- sugar – 2/3 cup;
- salt – 2 tablespoons;
- water - liter.
Take 2 kilograms of washed pods, cut off the ends, and boil for 2 minutes. Celery is placed in a sterilized jar and beans are placed on top.
To prepare the marinade, add salt, sugar, and vinegar to clean water, put it on the fire, and cook after boiling. They pour it over the pods, do not sterilize the appetizer, but immediately roll up the lids.
Green bean caviar
Using tomatoes, bell peppers, herbs, and legumes, preparations for the winter are made, which are consumed as a separate dish, served with meat, as a side dish, eaten with boiled new potatoes and even with pasta. To prepare caviar, take:
- sweet pepper – 500 grams and a spoonful of ground;
- tomatoes – 1500 grams;
- pods - 3 kilograms;
- green parsley - a bunch;
- sugar – 1 tablespoon;
- salt - ¼ cup.
The beans are washed and cut without ends. The pepper is cleared of seeds and chopped, the garlic is rubbed. All vegetables, along with tomatoes, are passed through a meat grinder. Add parsley and spices to the resulting mass, cook it over low heat, remembering to stir. Hot caviar is poured into sterile jars and covered with lids.
Canning Green Beans
Young asparagus pods are prepared for storage with various seasonings. Allspice and bay leaves give them a special taste, and vinegar gives them their spiciness. The canning process includes several stages:
- Green beans are washed, de-veined, cut into pieces and blanched for 3 minutes.
- The onion is chopped into squares. Placed together with aromatic peas and leaves at the bottom of the jar.
- Beans are placed tightly on top.
- Boiling water is added to vegetables.
- After a quarter of an hour, pour the water into a saucepan, add some salt, add sugar, and boil for no more than a minute.
- Jars with pods are filled with hot marinade and vinegar.
To prevent the lids from swelling, the green pods are sterilized. For half a kilogram of asparagus you will need an onion, 2 bay leaves, 5-6 peas, 10 grams of salt, sugar to taste.
How to store bean preparations
Sealings made from a dietary plant product do not spoil for quite a long time. Experts recommend using them for two years; saving bean preparations for a longer period of time is not advisable. It is better to store preservation in a special room - in a cellar, in a basement.
After opening the jar, the pods should be used within 5 days, leaving the product in the marinade or brine on one of the refrigerator shelves.
Step 1: prepare inventory.
First of all, we prepare all the equipment that will be needed for the preparation. We check the jars for cracks and nicks, and the lids for rust. Then we thoroughly wash the dishes using a kitchen brush and baking soda or a detergent with a minimal content of chemicals. After this, boil small kitchen utensils or pour hot water over them and place them in a clean, deep bowl. We sterilize jars and lids in any convenient way: in the microwave, oven or on the stove. We put everything on a crystal-washed table and proceed to the next step.Step 2: Prepare the beans.
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Place two deep pans on high heat, one with 3 liters of running water, and the second with the required amount of purified water. Next, select juicy, ripe, dense green or white beans and wash them thoroughly. Then we remove the side vein with the stalk from each pod and cut the legumes crosswise into 2–3 parts, so that you get pieces of length from 3 to 5 centimeters.
Step 3: Blanch the beans.
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When the running water boils, reduce the heat under it to medium and lower the bean pods into the pan. Blanch them for 5 minutes, after that, using a slotted spoon, transfer it to a colander and leave it in it until ready to use. Do not drain the liquid in which they were cooked; it will be needed later. Just keep it on low heat so that the temperature does not drop.
Step 4: prepare the brine.
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Place salt in a saucepan with boiling purified water. As soon as its grains dissolve, boil the liquid 2–3 minutes, remove from the stove, add table vinegar and mix everything thoroughly with a wooden kitchen spoon. The brine is ready!
Step 5: sterilize the beans.
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Now, with clean hands, place the now cooled and dried beans into the prepared jars and lightly compact them, leaving about 3 centimeters of free space to the edge of the necks. Then fill the beans with hot brine and cover the containers with clean lids.
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Next, place a kitchen towel on the bottom of a 20-liter saucepan. Carefully place the beans into it using canning tongs. Then we fill the free space between the container and the walls of the saucepan with the broth that remains after cooking the beans. There won’t be enough liquid, so add a little more warm tap water up to the hangers of the cans and put the resulting structure on high heat.
After boiling, reduce its level to medium, cover the pan with a lid so that a small gap remains, and sterilize the workpiece: half liter jars 25, liter - 30 minutes.
Step 6: Cover the beans for the winter.
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After the required time, using the same tongs, carefully remove the jars of beans from the bubbling hot liquid and close them. If screw lids were used, simply tighten them with a kitchen towel; if with an elastic band, seal the canned food with a key specially designed for this purpose.
Turn the jars upside down And check them for air If bubbles appear from under the lids, re-close everything so that there are no bubbles at all.
After this, we place the container with the workpiece on the floor with the lids down, cover the beans hermetically with a woolen blanket and leave it in this form for 2–3 days until completely cooled. Then we send the canned food to a cool, well-ventilated place: a basement, cellar or pantry.
Step 7: Serve canned green beans for the winter.
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Canned green beans for the winter are served at room temperature or chilled. This preparation is an ideal side dish or a great addition to a salad. It is also often used for baking pizza, pies and vegetable rolls. Enjoy!
Bon appetit!
Very often the following spices are added to the brine: bay leaf, black peppercorns, cloves, chopped garlic cloves;
Sometimes half an aspirin tablet is placed in each jar, filled with brine and then sterilized using the method specified in the recipe;
An excellent replacement for 9% table vinegar is red grape.
Preface
A variety of minerals, nutrients and vitamins - that's what green beans are. Very nutritious and satisfying, and most importantly, delicious dishes can be prepared from it. Some people prefer to freeze the pods, but the freezer will not be able to accommodate the entire harvest. Canning beans for the winter is a much more productive way to stock up.
Since ancient times, Indian tribes, and then the conquering settlers of South and Central America, have used beans for food. At the end of the 15th century, the menu of European cuisine was replenished with dishes prepared from this plant. Now there are about 200 varieties of beans.
Similar in appearance to asparagus, green beans received their second name from it. The presence of sulfur in its composition helps prevent the development of infectious diseases, arginine makes dishes healthy for diabetics, and easily digestible protein guarantees low calorie content, so important for people watching their figure.
The long pod with bean seeds inside is very delicate in texture. The absence of hard fibers makes it possible to eat whole young shoots. During heat treatment, all the beneficial substances are retained, and the taste does not change. The fruits will be at their freshest within three days after harvesting – firm and juicy.
Green beans are served as an independent dish in the form of side dishes, are included in many salads and vegetable mixtures, and are a pickled or salted snack. Winter bakes made from green beans will diversify the winter menu and delight gourmets. Before you start preserving for the winter, bean pods should be boiled for no more than 5 minutes in boiling, lightly salted water. If the shoots are not the youngest, then lengthen the cooking process to 10 minutes.
It is important not to overcook them, otherwise they will become soft, tasteless and lose a significant part of their vitamins. A recipe for salted beans is suitable for preparing various dishes and side dishes. It’s more convenient to seal it in liter jars, just enough for a serving of side dish or salad for three to four people. We place the boiled pods, 10–12 cm in size, tightly into prepared sterilized containers and fill them with hot brine. For the latter, you will need 50 g of table salt per liter of water.
Covering the jar with a lid, pasteurize for about half an hour. Add a teaspoon of vinegar to a jar or half of an aspirin tablet. Cork tightly, turn over, cover with something warm and wait until it cools. To remove the taste of vinegar or acetylsalicylic acid, after opening the can, the beans should be soaked in boiled cool water for several hours.
Excellent rolls can be made from marinated green beans. For preservation, you need to prepare a marinade: put 50 g of salt, 50 g of sugar, 200 ml of table vinegar per liter of water. Boil the liquid and add bay leaves, hot and allspice, and cloves. Containers filled with boiling brine, with the pods laid and compacted in them, are pasteurized for 20 minutes at a temperature of 90 ° C or sterilized for 5 minutes in boiling water. Preserve tightly with lids. Upside down, covered with a warm blanket or cloth, the jars should cool down. Store in a cool, dark place.
The spicy and pungent taste of green beans when preserving them for the winter will be noticeable if you prepare a marinade (water, salt, sugar and vinegar remain in the same proportions) with the addition of dill umbrellas, black peppercorns and spring cloves.
Place the previously prepared bean pods in a saucepan or other large container. Sprinkle with chopped garlic into small pieces and add marinade. After a few days, use a colander to remove the vegetables, filling them into liter containers. Boil the remaining marinade, add 100 ml of vegetable oil, 40 g of mustard seeds per liter of liquid. Seal tightly with lids and place in a warm place to cool. To prevent the lids from swelling, you can add aspirin to the brine (0.25 tablets per liter jar).
Preserving green beans with vegetables for the winter
Vegetable salads from beans, bell peppers, tomatoes, and rotunda are an invariable attribute on the table of many food lovers. Take peppers, beans, onions and tomatoes in equal quantities (for example, 2 kg each), we will also need (per liter of tomato seasoning): salt and sugar, 50 g each, the same amount of vinegar (9%), a glass of sunflower oil, spices. Cut the sterilized bean pods into small pieces 3 cm long.
1. Wash the beans, remove tails and hard fibers, if any. Long pods, if closed in liter jars, can be left whole; for half-liter jars it is better to cut them into 2 parts. Next, the beans need to be soaked in cold water for several hours.
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2. Cook the prepared bean pods until half cooked (about 5 minutes).
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3. Wash the jars thoroughly, sterilize over steam or pour over boiling water and dry. Next, prepare the ingredients required for the recipe.
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4. Place fresh parsley leaves, dill sprigs, two cloves of garlic, a few cloves of sweet pepper, a pea of allspice, a couple of black peas on the bottom of a glass container.
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5. Fill the jars with boiled hot bean pods, packing them tightly.
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6. Now it’s time to prepare the marinade: add bay leaf, 50 g of salt, 75 g of sugar and black pepper to 1 liter of water.
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7. When the marinade boils, pour half a glass of vinegar into it and, after stirring, immediately pour into jars.
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8. Green beans doused with marinade and set to sterilize for 10 minutes.
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9. Roll up the jars with metal lids and turn them upside down. It is advisable to wrap the canned food for a while and keep it in this form until it cools completely. This preservation tolerates storage very well.
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Green beans for the winter, prepared according to this preservation recipe, can be used as an independent snack or combined with other pickled vegetables. An appetizing, tasty dish will delight your family not only on a weekday, but will also decorate the holiday table.
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Green beans in cans can be useful at any time of the year. In winter, it is more useful and is needed to replenish the body with essential vitamins. Vegetables should be in the diet at any time of the year, and pickled beans, like, are a delicious dish that instantly disappears from the table.
The beans should not be completely ripe; it is better to pickle only young plants. They have a delicate consistency and do not need to be boiled for a long time to become soft and tender. But young plants will absorb the marinade well and become juicy.
Required ingredients:
- Dill – 2-3 sprigs;
- Garlic – 3-4 cloves;
- Vinegar 9% - 50 milliliters;
- Sugar – 50 grams;
- Salt – 10 grams;
- Water – 0.5 liters.
Pickled green beans recipes for the winter:
- The beans must be washed well and sorted; it is better not to use overripe pods. It is necessary to cut off a small part on both sides; it is too rough and unsuitable for pickling. The remaining part of the plant must be cut into equal pieces;
- Place the pulp into boiling water and cook for 5 minutes. After cooking, transfer the mixture to a colander and allow to drain;
- Wash the dill, remove the yellow parts, you can use ;
- Peel the garlic and can use it whole;
- Place garlic and dill in prepared jars. Then you can put the pulp in a jar;
- Separately cook the marinade. Dissolve salt, granulated sugar in boiling water and add vinegar last;
- Pour the solution into the pulp, cover with lids and place for sterilization in a separate pan with boiling water. But you don’t have to sterilize again, just pour the solution into the pulp and roll up the lids;
- Before the cans cool, they should be placed upside down in a warm blanket.
How to pickle green beans for the winter
You can add salt, the desired sugar and vinegar to this recipe, but also other favorite spices. You can add additional taste and aroma by adding dill and bay leaves. And piquancy and spiciness can be achieved by adding garlic and black pepper. Thus, you can make a preparation that will suit your taste.
Required ingredients:
- Fresh green beans – 3 kilograms;
- Sugar – 100 gr.;
- Table vinegar 9% - 50 g;
- Water – 1 l.
Recipe for pickling green beans for the winter:
- Sort the fruits, wash them, cut them into neat small pieces. But you don’t have to cut the pods if they are completely placed in the marinating container;
- The pods are simmered over low heat for about 5-10 minutes. The cooking time may vary depending on the degree of ripeness of the pulp. Very soft fruits do not need to be cooked for a long time, 3-5 minutes is enough. But if the pods are large, then the cooking time must be increased to 10 minutes;
- While the pulp is boiling and draining in a colander, you can prepare the jars, rinse them thoroughly, and use soda. And then you need to sterilize the containers. It is convenient to do this in the oven, since several cans are sterilized at once;
- Then put spices and herbs (if used) into the container, then you can add the pulp;
- Pour boiling water into the prepared preparations, cover with lids and a towel. Leave to infuse for 30 minutes;
- Then the water is drained, brought to a boil again, season with salt, sugar, vinegar and turn off;
- Pour the prepared marinade over the pulp and roll up the lids. The jars must be placed under a very warm blanket, upside down, until they cool completely. After cooling, you can put the twists in a cold place.
How to pickle green beans for the winter
In addition to the necessary ingredients, you can add a small amount of honey, it will add a little sweetness and aroma. But you should not add honey in large quantities, the preparation will turn out too sweet, and the main ingredient is a vegetable.
Required ingredients:
- Green beans – 300 grams;
- Vinegar 6% - 2 tbsp. spoons;
- Salt – 20 grams;
- Water – 750 milliliters;
- Refined vegetable oil – 20 ml;
- Garlic – 5 cloves.
Marinating green beans for the winter:
- Before preparing the workpiece, you should put the jars and a pan of hot water on the stove to sterilize for the marinade;
- Now you can start preparing the ingredients. Wash the pods, sort them, remove rough parts and veins;
- Place salt, vinegar, pepper, garlic, bay and vegetable oil into boiling water. Boil the entire mixture for 5-7 minutes, add the prepared pods and cook for 15 minutes over low heat;
- When the mixture is ready, add garlic to it and cover with a lid. The mixture should cool slightly;
- After this, you need to send the container to a cold place, it should sit for about 4 hours. Then you can transfer the mass into separate sterile jars and roll up the lids.
Marinated green beans recipes
First, you need to boil the vegetables so that the marinade penetrates into the pulp better. You can add various spices to the boiling water, then the mass will have an additional aroma and taste. You can pickle vegetables without spices, using only the main ingredients for the marinade, and they will turn out no less tasty and appetizing.
Required ingredients:
- Green beans – 2 kilograms;
- Vinegar 9% - 100 milliliters;
- Salt – 30 grams;
- Sugar – 200 grams;
- Water – 1000 milliliters.
Marinate green beans for the winter:
- Wash the pods, cut off the ends, they are cut off so that the marinade gets inside the pods and the mass marinates faster. And if the pods are large, then you need to cut the pulp into equal cubes;
- Place the pulp in a saucepan, add water and set to simmer. After boiling, boil the mixture for 1 minute, then transfer the mixture to a colander and while they cool and remove excess liquid, you can start preparing the marinade;
- For preparation, only specially sterilized jars are used. They should be sterilized at high temperatures; usually the jars are placed over steam or in the oven. But every housewife has her own methods of sterilization and all the tools suitable for this;
- First transfer spices and herbs, if used in this recipe, into prepared jars. And then you can lay the pods, they should be laid tightly, without large voids;
- After this, you should start preparing the marinade. For it, water is measured, boiled, seasoned with sugar and salt. Stir a little, wait until the crystals dissolve and remove from heat. Add a measured amount of vinegar to the hot solution, mix and use;
- Fill the prepared jars with the mixture with hot marinade; it should reach the edges. Immediately the blanks are closed with iron lids, turned over and placed under a warm blanket. Thus, the workpiece should be steamed well and the pulp will become more tender. Long-term cooling also helps extend shelf life. After cooling, the twist is removed to a cold room.
Pickled asparagus and green beans for the winter
Usually, only dill seeds are used to prepare the preparations, but in this recipe it is suggested to use greens. This mixture turns out to be more saturated in color, looks great in a glass jar and acquires an interesting aroma of fragrant greenery.
Required ingredients:
- Green beans – 1 kilogram;
- Garlic – 2 cloves;
- Dill – 2-3 sprigs;
- Allspice – 2-3 peas;
- Sugar – 2 tablespoons;
- Table salt - a tablespoon;
- Table vinegar 9% - 2 tbsp. spoons;
- Water – 1 l.
How to pickle green beans for the winter:
- First, you should put a pot of water on the stove to boil;
- Wash the vegetables, remove overripe and damaged pods; if you want, you can cut the pulp into equal cubes. But you can leave the pulp entirely, and the fruits must also be cut on both sides;
- Place the prepared pods into boiling water and cook over low heat for 5 minutes, then remove the pulp from the water and wait until it dries a little;
- Place the dried mass into prepared jars, compact it a little, add the pulp, and put the prepared seasonings and herbs on top;
- In a separate container, you need to mix very hot water with salt and sugar, stir until the crystals are completely dissolved. Lastly, add a measured amount of vinegar, it is recommended to take vinegar that is not too tart, 9% is enough, it gives the mixture a piquant flavor, but does not oxidize it too much. After adding vinegar, stir the mixture, the marinade is ready;
- The hot marinade prepared earlier must be immediately poured into glass jars; the pulp must be completely covered with liquid;
- Cover the blanks with previously sterilized lids and place them in hot water so that they are immersed 2/3 of the way. We wait until the water boils and begin to note the time. Sterilization should be carried out for 25 minutes, but if the containers are small, you can sterilize them for 15 minutes;
- After sterilization, you must immediately roll up the jars with iron lids, turn them over, and wrap them in a warm blanket. So the jars must cool completely, then they are put into the cold. This preparation should be given some time to marinate so that the pulp becomes more saturated with the marinade.
Marinated green beans with butter are simply irreplaceable during the fasting period, with a vegetarian diet. Of course, it is worth consuming beans in any form as part of your diet; they contain many vitamins and will add nutritional value to your diet. Beans are often used as a substitute for heavy meat dishes, which are not very beneficial for the body.