How to close asparagus beans delicious. Preparations for the winter with green beans and vegetables: recipes with photos

If you think that the only way to harvest asparagus (green beans) for the winter is to freeze in the freezer, you are mistaken. Asparagus beans can be pickled, it makes an excellent spicy snack - no worse than homemade seasoning, and very tasty canned vegetable salads. Looking for new options for harvesting green beans for the winter? In our selection of recipes for canned asparagus beans, you are sure to find a suitable way.

Green beans in tomato sauce

Required:

1 kg of young asparagus beans;

750 g of tomatoes;

20 g of salt and sugar.

Slice the beans from the ends and cut into 2-4 cm pieces. Place in boiling salted water and cook for 3-5 minutes. Drain in a colander and cool with cold water. Pack beans tightly into jars. Cut the tomatoes into slices, steam under the lid and wipe through a sieve.

Add salt and sugar to the resulting juice with pulp, bring to a boil and pour into jars with beans. Pasteurize liter jars for 50 minutes at 90 degrees. Roll up, turn upside down and leave to cool. Store in a cool place.

Asparagus beans in tomato sauce (option 2)

Required:

4 kg of asparagus beans;

2 kg of carrots and onions;

1 l "Krasnodar" tomato sauce;

2 bunches of parsley;

2 tbsp. water.

Rinse the asparagus beans thoroughly, cut off the tails, cut the rest into 3 cm long pieces. Place in an enamel pan, cover with water and boil for 5 minutes. Cut the peeled onion into half rings. Grate the peeled carrots on a coarse grater.

Add onions and carrots to beans, bring to a boil. Reduce heat and simmer until vegetables soften. 5 minutes before readiness, pour in the "Krasnodar" sauce. Stir. Place the hot salad in sterilized jars and seal immediately. Turn upside down, cover with a blanket and leave to self-sterilize. Store in a cool place.

Green beans in tomato sauce (3rd option)

600 g of beans;

400 ml of tomato sauce;

1 liter of water

1.5 teaspoons of salt.

Rinse the tender green bean pods, cut off the tails, remove the lobes and cut into small pieces. Blanch in saline for 2-3 minutes, pack tightly into jars and pour over boiled tomato sauce. Sterilize liter jars for 50 minutes, immediately roll up and wrap, leaving to cool completely.

Green bean and pepper salad for the winter

Required:

1 kg of green asparagus beans, tomatoes and eggplants;

1 fork of cauliflower;

A small fork of white cabbage;

2 small zucchini;

5 pods of sweet pepper;

4 bulbs;

Parsley, cilantro, celery;

tomato paste;

Salt, black ground pepper;

Sunflower oil.

Wash all vegetables and herbs thoroughly. Boil the asparagus beans in salted water for 12 minutes, cut off the tails and cut into pieces 2 cm long. Cut the eggplant into cubes, sprinkle with salt, wring out after a while and fry in sunflower oil.

Fry peeled and sliced zucchini and peppers separately in vegetable oil. Chop the onion and fry it too. Chop the white cabbage and pour over with boiling water. Blanch the cauliflower florets for 2 minutes in boiling water.

Prepare tomato paste from tomatoes by passing them through a meat grinder. Chop greens. Mix all the prepared vegetables, herbs and tomato paste in an enamel saucepan, salt, pepper and bring to a boil.

Then put in heated dry sterilized half-liter jars, cover with lids and put to sterilize in boiling water for an hour. Roll up, cool and store in a cool place.

For a liter jar you will need:

Young string beans;

1 teaspoon of vinegar essence;

For brine:

950 g of water;

50 g salt.

Dip the washed and cut into pieces green beans for 5 minutes in boiling water, let the water drain and place tightly in sterile jars. Pour the prepared brine, cover with lids and sterilize for half an hour in boiling water. Add vinegar essence to each jar, roll up.

Before use, drain the brine, rinse the beans and leave for 5 hours in cold water to remove residual acetic acid. Fry prepared beans in oil or stew with rice and vegetables.

Solyanka with asparagus beans

Required:

1.5 kg of asparagus beans;

2 kg of cabbage and carrots;

1 kg of onion;

2-3 tbsp. spoons of tomato sauce;

Pepper, bay leaf, salt to taste.

Boil the bean pods, cleaned of fibers, in salted water for 5-10 minutes, and then fry in vegetable oil. Separately stew cabbage and carrots, fry onions in vegetable oil. When the onion is browned, add tomato sauce to it, mix with the rest of the vegetables, and simmer a little more together. Add spices and salt. Pack the hodgepodge in half-liter jars and sterilize for 25 minutes. Roll up and store in a cool place.

Canned asparagus beans with vegetables for the winter

Required:

4 kg of green beans;

1 kg of bell pepper;

1 kg of tomatoes;

2 glasses of vegetable oil;

3 art. spoons of salt;

1 teaspoon ground black pepper;

2 tbsp. spoons of 70% vinegar essence.

Wash all vegetables, peel and cut into pieces of arbitrary shape. Fold in a basin, mix, add salt, pepper, vegetable oil. Bring to a boil and cook for 40 minutes, stirring occasionally. At the end of cooking, pour in the vinegar essence, mix and arrange in sterile jars. Wrap up for 12 hours.

String beans with vegetables

Required:

5 kg of green beans and tomatoes;

1.3 kg of onions and carrots;

200 g of parsley roots;

100 g parsley;

150 ml table 3% vinegar;

150 g of sugar;

80 g of salt;

20 g black peppercorns;

Vegetable oil to taste.

Wash the beans, trim the stems and cut into pieces. Blanch in boiling water for 2-3 minutes. Peel the onion, cut into rings and fry until golden brown. Peel the carrots and parsley roots, rinse, cut into circles 3-4 mm thick, and also fry in vegetable oil. Wash parsley and chop.

Cut ripe tomatoes into slices and cook for 15 minutes over medium heat in a small amount of water. After that, add the prepared vegetables, salt, sugar and vinegar to the tomatoes. Bring to a boil and put greens in the vegetable mass.

If necessary, add a little hot boiled water to the salad and stir (the mass should not be too thick). Put black peppercorns at the bottom of the jars and pour over the hot salad. Sterilize liter jars in boiling water for 40 minutes. Roll up.

Required:

Green string beans;

Black peppercorns;

clove buds;

For marinade per 1 liter of water:

40 g of salt;

40 g of sugar;

100 ml 9% vinegar.

Select bright green beans, cut off the ends and cut into pieces 2-3 cm long. Then blanch them in boiling water for 4-5 minutes, let cool. Place in clean jars with a volume of 0.5 - 1 liter, adding 2-3 peppercorns and 2-3 cloves to each. Sterilize 0.5 liter jars for 20 minutes, liter jars for 25 minutes.

Green bean appetizer with herbs

Required:

1 kg of beans;

2 bunches of dill greens;

3-4 tomatoes;

50 ml of vinegar (9%);

1 teaspoon of sugar;

1-2 pcs. bay leaf;

2-3 pcs. cloves and allspice;

4-5 pcs. black pepper;

1 st. a spoonful of salt.

Cover beans with cold water and bring to a boil over low heat. Salt and cook until done. Drain in a colander, let the liquid drain into a separate bowl. Cut the dill greens, chop the tomatoes with a blender. Add sugar and spices to the broth, boil for 3 minutes. Put the greens, tomato mass and vinegar, mix. Arrange the beans in jars, pour in the marinade and sterilize for 15-20 minutes (1 liter). Roll up and chill.

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Green bean salad with carrots can be prepared for the winter according to this recipe.

500g green beans

300g carrots

5-6 tomatoes

3-4 bulbs

1 bunch of basil greens

50g vegetable oil

40g. 6% table vinegar

5-7 black peppercorns

1 tsp ground black pepper

2 tsp sugar

2 tsp salt.

We prepare the ingredients: wash the green beans, cut off the edges and cut into large pieces, cut the peeled carrots into cubes, peel the onion, wash it, cut it into half rings, pour over the washed tomatoes with boiling water, remove the skin and cut them into slices, my basil greens and cut into large pieces. Next, put tomatoes, carrots, onions in a saucepan, pour in vegetable oil, simmer for 10 minutes, not forgetting to stir constantly, add basil greens and beans to them, then put sugar, salt, season with ground pepper and peas, heat over low heat 5-7 minutes, not forgetting to stir constantly, pour in the vinegar, mix thoroughly, pack tightly into prepared jars so that the juice covers the salad. Then we cover the jars with clean lids, put them in a saucepan with hot water, sterilize for about 7-10 minutes, close, turn upside down and leave to cool.

How to cook a salad of green beans and carrots for the winter?

Rinse fresh asparagus beans and, if any, remove the side "string".

Boil the prepared beans in salted water until half cooked and cut into tails of 4-6 cm.

In a frying pan or roaster with heated oil, put the onions and carrots, chopped into half rings, grated on a coarse grater.

After 15 minutes of simmering, add the prepared bean tails, sugar, vinegar, salt to taste and peppercorns. Simmer vegetables over low heat for another 10 minutes,

then put the tomato quarters and chopped greens in the pan. Close the vegetables with a lid and simmer for 15-20 minutes.

Arrange the hot salad in hot clean jars and sterilize for 30 minutes at a low boil, covering the salad with a lid.

Roll up the salad and leave to cool.

Many people grow asparagus beans in their beds, the recipes for canning for the winter of which will help turn this useful plant into an excellent provision. Such a preparation can be used as a side dish or as a component of a salad. Beans belong to the legume family, so they are very high in calories. In addition to the calorie content, it is tasty and unusual. Having a dish on the table with green beans, you will stock up on energy and useful trace elements for the whole day.

The benefits of asparagus beans and dishes from it

Green beans contain vitamins A, B, C, E, potassium, magnesium, zinc, folic acid, which have a beneficial effect on the human body. Intensively cleansing the body of toxins, this herbaceous plant also removes excess fluid from the organs, thereby facilitating the work of the heart. Once on the menu for diabetics, it reduces the level of glucose, so it is strongly recommended to use it as often as possible for such people. Year-round will not work, because asparagus is a seasonal fruit. To keep it for a long time, you can freeze or preserve it. Asparagus beans, the preparations for the winter of which are countless, allow you to feed on positive substances from them at any time of the year.

The easily digestible protein inside the bean in question reaches the level of the meat. If you are on a diet, then meat can be replaced with asparagus beans in any form. It is also very useful for people suffering from kidney and liver diseases, because it normalizes salt metabolism. Eating canned pods can prevent atherosclerosis and arrhythmia.

Green beans should not be eaten raw.

Asparagus beans without additives for the winter with sterilization

For those interested in how to cook asparagus beans tasty and without additives, a simple recipe is provided below. It will take 2 kg of asparagus pods. The beans will be stored in brine, which will require 3 teaspoons of salt and 2 liters of water. It is better to pick up jars of 0.5 liter ones, 3 teaspoons of vinegar will be poured into them for better preservation of provisions.

Cooking steps:

In all the recipes provided, vinegar is taken at 9%.

Asparagus beans with celery for the winter without sterilization

Asparagus beans are quickly prepared for the winter, the recipes without sterilization of which describe the process in detail. This option involves canning along with celery, which adds spice to the dish. The quantity is taken to taste, and asparagus is 2 kilograms. 100 grams of vinegar, 1 liter of water, 30 grams of salt, 200 grams of sugar will go to the marinade. Garlic and dill will help to add astringency, their volume is taken according to taste preferences.

Cooking steps:

Asparagus beans with spices for the winter without sterilization

Another delicious recipe for canning asparagus beans for the winter is its interaction with fragrant spices and spices. For 2.5 kilograms of legumes, you will need up to 10 cloves of garlic, 1 tbsp. spoons of allspice and black peppercorns and. According to your taste, you can vary the amount of ingredients, as well as remove or add some other seasonings, for example, add a bay leaf.

Cooking steps:

Korean green beans

Nutritious, juicy asparagus food can be obtained by adding carrots to it. Korean-style green beans are a rich, spicy appetizer for any table. The main ingredients for this dish: 500 grams of legumes, 1 large carrot. A bag of “Korean-style carrots” spices and 4 cloves of garlic will help to fill the workpiece with spiciness. The marinade will take 3 tbsp. tablespoons of vinegar, 50 grams of vegetable oil, 1.5 tbsp. spoons of salt and sugar, as well as 300 grams of water.

Cooking steps:

Green beans in tomato

Pickled asparagus beans for the winter, the recipes of which are very diverse. For example, you can use tomato juice instead of marinade. Provisions are also stored for a long time and have an unusual aftertaste. For beans in a tomato, you will need a pound of asparagus, 2 leeks, 1 carrot, 2 cloves of garlic, and for a tomato 3 pieces of tomato. Necessary spices for provisions: a pinch of ground black pepper, 2 g of salt and 30 grams of fresh parsley.

Cooking steps:

Instead of fresh tomatoes, you can use tomato juice.

Winter canning recipes for asparagus beans are not limited to the above options. Every year they are replenished with new items. You can also complement the ingredients with your favorite vegetables, try and experiment. Do not forget about sterile jars and adding vinegar for a longer shelf life.

If you are an adherent of proper nutrition, you probably know a lot about the benefits of asparagus beans. To enjoy it in the winter, you need to know how to prepare it. We will share with you the most popular ways of harvesting asparagus beans, which allow you to save its taste and the entire vitamin composition. Let's talk about freezing and canning.

Black Eyed Peas

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Asparagus beans are considered a type of string beans. It has nothing to do with asparagus. As for the latter, its young shoots are eaten, and asparagus is exclusively in the form of pods.

Both products are dietary. The asparagus bean got its name due to the fact that outwardly its pods are similar to asparagus shoots. Asparagus can be grown in any region of Russia. This low-calorie vegetable is unpretentious in care, but does not respond warmly, so it takes root best of all in the south of the country.

Low-calorie vegetable unpretentious care

Vegetables contain minerals and vitamins. It contains potassium, magnesium, a number of B vitamins. The product is often included in the dietary treatment menu. It is recommended to be introduced into the diet of those who suffer from diabetes. In this variety of beans there is a natural substitute for insulin - arginine. Due to it, the level of sugar in the blood decreases. The vegetable helps to increase the efficiency of the liver, which is due to the increased content of iron.

Useful for tuberculosis and hepatitis. Strengthens the nervous system, can act as a sedative. It is prescribed for urolithiasis. Prevents the appearance of tartar. The product must be introduced into the diet of people who have weight problems. It is rich in fiber, thanks to which the intestines are cleansed of toxins and toxins.

Important! This type of bean satisfies the feeling of hunger, but 100 g of the product contains only 30 calories.

Asparagus beans rejuvenates the body, restores potency. This vegetable must be included in the menu of people over 40 years old.

Preparing string beans for canning

You can get enough of this vegetable after harvesting. To have it on your table all year round, you can prepare it for the future. During conservation, beans lose a small part of their nutrients, but some of them remain unchanged. Preservation recipes are quite simple, but at the same time they are varied, so you can choose the most suitable option for yourself. If you buy green beans in the market or in a store, pay attention to their appearance. The vegetable should be bright green, this is a guarantee that after cooking it will be soft and juicy.

Pickled beans

Pickled beans retain a large amount of nutrients. The twist can be stored for more than one year. The difference between marinades and brines is that the former always includes vinegar. Pickled beans have a delicate taste and are characterized by softness.

Important! If you're canning beans for the winter, make sure all tools are sterilized. Perform all manipulations in clean conditions. In this way, you will prevent pathogenic bacteria from getting into the twist. Canning beans is carried out in different ways. Which recipe to prefer is up to you.

Green beans marinated with herbs

For preparation you need the following ingredients:

fresh asparagus beans (0.5 kg);
a bunch of fresh dill and parsley;
horseradish root (1.5 kg);
salt (25-30 g);
sugar (25 g);
black pepper (10 peas);
ground cinnamon (a pinch);
dried spicy cloves (3 pcs.);
vinegar (2 tablespoons).

For pickling, you can take whole pods or cut them into several parts. After the beans go through all the stages of preparation, fry them in vegetable oil. While it is cooking, prepare the marinade.

For pickling, you can take whole pods or cut them into several parts.

Pour 1 liter of water into a saucepan, boil. Add salt, sugar. Continue to boil for about 10 minutes. Pour the vinegar into the liquid. After you sterilize the jars, place the beans in them, lay the greens, spices on top, pour the marinade. Close the containers with sterilized lids, cook in a water bath. The duration of boiling is 15 minutes. Roll up the jars, turn them over on the lids, wrap them in a warm blanket. When they have cooled, store them in the refrigerator or in a cool room.

Marinated spicy beans with garlic

For such a blank, take:

young asparagus beans (1 kg);
bay leaf (5 pcs.);
garlic (several cloves);
dried cloves (5 pcs.);
vegetable oil (2 tablespoons);
salt (25 g);
sugar (50-75 g);
peppercorns (5 pcs.);
vinegar (4 tablespoons).

Preservation of beans by salting

Salting asparagus beans is one of the easiest ways to prepare spin. You can choose the most suitable recipe for yourself, master it and delight your family with a preparation in which most of the vitamins have been preserved.

Salted green beans with cherry and currant leaves

Prepare for wrapping:

young asparagus beans (2 kg);
blackcurrant and cherry leaves (for each jar you need to take 1 pc.);
peppercorns (8 pcs.);
garlic (several cloves);
salt (3 tablespoons);
horseradish root (several pieces);
vodka (2 tablespoons);
water (1.5 l).

Salted green beans with cherry and currant leaves

Wash and dry the beans. Place pods, cherry leaves, currants, garlic, horseradish in a jar. Sterilize glass containers. Add pepper. Prepare the marinade as follows: wait for the water to boil, add salt, cool. Pour the beans only with chilled brine. Close the lids, put in a dark cool place. A vegetable prepared according to this recipe does not lose its bright color and is stored for a long time.

Canned green beans with vegetables

This canning option is not as simple as the previous ones, because the workpiece will consist of different vegetables.

Assorted vegetables can be prepared according to different recipes. Choose the one that suits you best and get started.

Asparagus beans stewed with vegetables and herbs

For this dish you need to prepare:

asparagus beans (2.5 kg);
carrots (4 pcs.);
onion (4 pcs.);
bunch of parsley;
parsley root (1 pc.);
tomatoes (3 pcs.);
vegetable oil (2 tablespoons);
sugar (3 tablespoons);
salt (1.5 tablespoons);
vinegar 3% (3 tablespoons);
black peppercorns (10 pcs.).

Asparagus beans stewed with vegetables and herbs

Not so long ago, vegetables were once again studied for the level of calorie content, garden asparagus beans became the leader in the lowest indicators.

The recipes for preparing asparagus beans for the winter are simple, so even a novice hostess can preserve or freeze a vitamin delicacy for the winter. At the same time, all the nutrients and minerals are preserved in an unusual vegetable enclosed in a jar.

The benefits of asparagus beans

Beginning gardeners often confuse asparagus beans and common asparagus similar to it. It should be clarified that this is not the same, since the first vegetable is just a type of green bean.

You can eat shoots from asparagus, but only young and tender, and from asparagus beans, only pods are edible. At the same time, these vegetables are nutritious, low-calorie, so they are often used when compiling a diet or fasting menu.

By the way, beans often grow in Russian vegetable gardens and summer cottages, since the climate is clearly suitable for it. She loves warmth, sunny hillocks and minimal watering, so she grows best in the southern regions.

Inside a small pod, there is a clear benefit:

potassium;
magnesium;
vitamins B2 and B6;
calcium.

These dishes are often served to those who suffer from diabetes, as the vegetable gently lowers blood sugar levels.

It supports the body with such ailments as:

tuberculosis;
hepatitis with liver damage;
urolithiasis disease;
nervous and mental diseases;
problems with potency and men's health;
obesity.

A nutritious vegetable can easily replace the usual pasta and fried potatoes, and it does not allow the formation of a stone on the teeth and fat in the tummy. A fifteen percent fiber content allows you to establish bowel cleansing in chronic constipation.

Beans quickly fill the stomach, therefore, in order to feel pleasant satiety, you need to eat only one hundred grams of the product (30 calories).

By the way, a green vegetable helps to rejuvenate, because the pod contains antioxidants. A forty-year-old man should eat asparagus three times a week to keep his body young, eliminate sagging skin, and give natural shine to hair.

How to prepare green beans for canning

In order to fill the body with substances important for it both in autumn and summer, you should find easy recipes for preparing asparagus beans for the winter. Well, of course, all the benefits will not be preserved in the beans prepared for the winter, but about half will definitely get into the body.

When it’s not possible to pick goodies from a bush in the garden, then you should learn how to choose in the market, since yellow spotted pods will definitely not bring any benefits.

So, in order for the delicacy to bring real benefits, you should look for vegetables:

as fresh as possible;
soft;
juicy;
young, in which there are no hard veins.

The product should be processed as quickly as possible, that is, a couple of days after it was plucked from the garden. Before asparagus beans get into the freezer or jar, they should be stored on a refrigerator shelf or in a dark place.

Before processing a vegetable, it is properly prepared for this:

wash and clean;

remove the ends from opposite sides;

place in boiling water for five minutes;

dry the pods on a spread towel.

Housewives know that no matter how perfect the recipes for cooking asparagus beans for the winter are, everything can be ruined by improperly prepared jars.

Each jar will have to be washed in clean water, wiping the neck with soda applied to a sponge. The fact is that this ingredient will not harm human health and will not change the taste of the finished dish.

After that, freshly washed containers must be sterilized in the oven, in the microwave, in the open sun or over steam. Often jars burst during sterilization at housewives, this can be avoided by washing it and sterilizing it by placing it on its side.

How to pickle a vegetable?

Most often, fresh and juicy beans are marinated in order to save vitamins as much as possible, saving products for many years. Acetic acid is not added to the brine, but it is present in marinades.

It is worth remembering that poorly sterilized containers and dirt in the kitchen will lead to the fact that bacteria will definitely get into preservation and ruin the product.

You can pickle a vegetable in different ways, for example, from the following ingredients:

half a kilo of asparagus beans;
a small horseradish root;
fifty grams of fresh parsley and dill;
two tablespoons of salt;
a tablespoon of granulated sugar;
ten peas of black pepper;
grams of ground cinnamon;
three little cloves;
fifty grams of vinegar.

So, how to cook asparagus beans in the first way? You should cut large individuals into a couple of pieces, and leave small ones whole. Slightly simmer the pieces in a saucepan in oil, and then add them with marinade (mix rock salt and sugar in boiling water, adding acetic acid later).

Distribute the beans in jars, put all carefully selected spices and hot marinade there, sterilize the jars for about fifteen minutes. After sealing the preservation, the jars must be put on the lid and wait until the product has completely cooled. The beans prepared in this way are stored in a closet, underground, on the balcony of a multi-storey building, in a refrigerator.

By the way, experienced housewives advise to fork out and put, in general, all the spices listed in the recipe, since the richness and taste of preservation depend on this.

It is worth considering another simple method of how to cook asparagus beans for the winter in a garlic marinade.

Be sure to purchase:

a kilo of young beans;
three cloves of garlic;
four small bay leaves;
five cloves;
half a glass of olive oil;
1 st. a spoonful of salt;
3 art. spoons of granulated sugar;
one hundred grams of vinegar.

Again, we prepare the pods, which, in addition to washing, are also freed from the sinewy ends by placing them in jars per liter. Divide garlic cloves into four pieces, place them with a mixture of high-quality spices in jars in the same volume.

To prepare the marinade, you should mix rock salt, sugar in 1000 grams of water, when they disperse in boiling water, add oil and acetic acid, letting it boil for just a minute.

Pour pods in jars with hot marinade, cool and, only then, roll up with sterilized lids.

Is it possible to pickle green beans?

Young asparagus beans will quite realistically be not only pickled, but also pickled for consumption in winter and autumn. There are a lot of recipes for such conservation, and the hostesses claim that they all have one thing in common - the maximum preservation of vitamins and minerals.

Recipes for cooking asparagus beans for the winter, in which currant leaves and cherries are added, are quite popular. In addition, you will have to prepare in advance:

two kilograms of the main vegetable;
one and a half liters of purified water;
one leaf of cherry and currant per one jar;
ten peas of allspice;
three cloves of garlic;
eighty grams of salt;
half a glass of vodka.

Young pods of asparagus beans should be placed in liter jars, layering them with leaves and horseradish, adding pepper on top. After that, we prepare a rich marinade, for which we stir salt in a liter of water. Pour only cold marinade into jars, and place two teaspoons of alcohol in each container.

You don’t have to roll up canned food with iron lids, nylon analogues will be enough. The pods are stored in the basement for a very long time, without the risk of losing their natural shade, freshness and juiciness.

Features of preservation of a delicious lunch of beans with vegetable additives

The recipe for salads, which are independent dishes from asparagus beans, is very diverse. They will be able to diversify the lean and diet menu at any time of the year, since there are a great many vegetable salads.

For a standard recipe, stock up on ingredients such as:

approximately 2.5 kilograms of the main product;
six hundred grams of carrots and onions;
fifty grams of parsley and olive oil;
one hundred grams of parsley root;
seventy-five grams of sugar and acetic acid (3%);
forty grams of coarse salt;
ten peas of black pepper.

After the pods are prepared, they are cut into two-centimeter pieces.

Not only cut the onion, but also lightly sweat it in oil, then add circles of fresh carrots and parsley there. Wash and chop the parsley leaves, but the asparagus beans should be fried or left slightly stale.

It’s really possible to add a little sliced tomatoes, which should be stewed for fifteen minutes with the addition of vegetable slices and spices. Then we add water, granulated sugar and vinegar, parsley to the mass.

We put pieces of asparagus in jars, pouring liquid vegetable mass, then roll up the lids.

By the way, the question often arises of how tasty it is to cook asparagus beans in a pan, and you can significantly speed up the cooking process if you roll up the blank for the winter.

To do this, we will prepare not only a kilo of young pods of asparagus beans, but also:

a kilo of red tomatoes and eggplants;
six hundred grams of onion and white cabbage;
two small zucchini;
five units of bell pepper;
two hundred grams of cauliflower;
half a stack of vegetable oil;
fifteen grams of greens;
salt and any spices suitable for conservation pick up to your own taste.

It is worth clarifying that the preservation turned out to be just perfect, you should follow simple rules:

carefully sort and wash the cooked vegetables;

peel the tomatoes;

remove seeds from peppercorns;

release the onion from the husk;

cut the eggplant into sticks and add salt to drain the bitterness;

after the eggplants are pressed, they are fried;

fry slices of zucchini, onions and peppers;

finely chop white cabbage and pour over boiling water;

tomatoes should be chopped using a meat grinder;

wash and cut fresh herbs;

put everything in a bulk container, adding salt and spices;

boil and spread the mixture into half-liter containers;

sterilize for at least an hour.

A delicious salad for the winter of asparagus beans and a huge amount of vegetables is ready. Bon appetit!

How to freeze asparagus beans

Another ideal way to harvest a healthy vegetable is to freeze it, which then allows you to cook dishes from asparagus beans quickly and economically.

Frozen beans will significantly increase the level of immunity, as they retain ninety percent of minerals and vitamins.

It has been proven that in order to preserve green beans in their original form, they should be frozen in their original form or lightly boiled.

Freezing fresh asparagus beans

Before freezing, it is worth washing the vegetables, removing the tips, and then drying them by placing them on napkins and towels. There is no indication of whether to cut the pods or leave them whole, as it all depends on the preferences of the household.

However, if the pods are cut into pieces, then there will be space savings in the freezer. For better preservation and crumbly consistency, we use:

vacuum bags;
containers with the function of pumping air.

After distributing into bags or containers, it is worth placing the pieces of asparagus beans in the freezer by selecting the program for dry freezing of vegetable products.

Freezing boiled asparagus beans

After the vegetable is boiled, there will be no questions about how to deliciously cook asparagus beans in a pan in winter. After removing the raw materials from the freezer, it will simply have to be stewed or fried, depending on the recipe.

Preparing beans for freezing in boiled form will be the same as in the first option. After that, the pods of asparagus beans will have to be cut into small pieces, and then boiled in boiling water for about six minutes.

Drain the vegetables in a colander and sieve, and then dry on a towel or paper napkins. Do not immediately place bean pieces in vacuum bags and containers, as unseasoned particles can stick together into a lump and make cooking difficult.

It is worth remembering that only the required amount of frozen beans should be thawed, since the excess will have to be thrown away. The fact is that it is strictly forbidden to re-freeze the product, as it loses its presentation, becoming flabby and yellowish.

That is why it is preferable to freeze pieces of asparagus beans in portioned bags. This vitamin product will be best stored at a temperature of minus twenty degrees Celsius.

In order for the workpiece to turn out just perfect, you should not wait until the pod dries and turns yellow. Green beans should be harvested only when they are not yet fully ripe, because it is then that the entire spectrum of nutrients, minerals and vitamins is stored in the pod.

Depending on the variety of green beans, it is prepared in different ways according to different recipes. For example, a good pickle is obtained from a flat and wide one. And from thin, asparagus - just the same pickled one that is used in other dishes as an ingredient.

The easiest way is to freeze the pods in sealed bags and store in the freezer. In this form, the beans retain their properties, it is easy to add to different dishes. In addition, it can be mixed with other vegetables and make your own mixtures in the manner of those sold in stores.

The five most commonly used ingredients in green bean recipes for the winter are:

In most cases, the pods are cut into smaller pieces, five centimeters long. Sometimes they are put in jars in their entirety, in full length. The marinade can be water mixed with vinegar and spices; fruit or vegetable juice. Or a specially brewed sauce based on tomato paste, tomatoes.

This dish can be a salad and an appetizer, and a side dish, and a full meal. In the latter case, many ingredients are added to it. And not only vegetables, but also cereals, such as rice.

Beans go well with all vegetables harvested for the winter, including Brussels sprouts and cauliflower, pumpkin, squash. She does very well in applesauce.

When cooking, if the contents of the jars require heat treatment, you need to be more careful. The fact is that young beans have a very delicate structure, it is easy to digest, turning into something mushy. It is usually boiled for up to six minutes in boiling salted water. Steaming takes a little longer - up to eight minutes. At the same time, its structure should remain elastic and dense, but not rigid, not crunchy.

The five fastest recipes for green beans for the winter:

Beans are also frozen boiled, cut into several pieces for easier storage.

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The five most commonly used ingredients in green bean recipes for the winter are:

The five fastest recipes for green beans for the winter:

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