Green beans for the winter. Easy recipes for cooking asparagus beans for the winter

String beans in jars can come in handy at any time of the year. In winter, it is more useful and needed to replenish the body with essential vitamins. Vegetables should be in the diet at any time of the year, and pickled beans, like them, are a delicious dish that instantly disappears from the table.

Beans should not be fully ripe, it is better to pickle only young plants. They have a delicate texture 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:

1. Beans must be washed well, sorted out, it is better not to use overripe pods. On both sides, it is necessary to cut off a small part, it is too rough and unsuitable for pickling. The rest of the plant must be cut into identical cubes;
2. Throw the pulp into boiling water and cook for 5 minutes. After cooking, transfer the mass to a colander and let it drain;
3. Rinse the dill, remove the yellow parts, you can use;
4. Peel the garlic and can be used whole;
5. Put garlic and dill in prepared jars. Then you can send the pulp to the jar;
6. Boil the marinade separately. Dissolve salt, granulated sugar in boiling water and, last but not least, add vinegar;
7. Pour the pulp with the solution, cover with lids and put for sterilization in a separate pan with boiling water. But you can not re-sterilize, just pour the pulp with the solution and roll up the lids;
8. Before cooling the cans, they must be placed in a warm blanket upside down.

How to pickle green beans for the winter

In this recipe, you can add salt, the desired sugar and vinegar, but also other favorite spices. You can add additional taste and aroma by adding dill, bay leaf. And piquancy and spiciness can be achieved by adding garlic and black pepper. Thus, you can make a blank that will suit your taste.

Required Ingredients:

• Fresh asparagus beans - 3 kilograms;
• Sugar - 100 gr.;
• Table vinegar 9% - 50 gr.;
• Water - 1 l.

Recipe for pickling asparagus beans for the winter:

1. Sort the fruits, wash, cut into neat small pieces. But you can not cut the pods if they are completely placed in the pickling container;
2. Pods are boiled over low heat, 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;
3. While the pulp is boiling and draining in a colander, jars can be prepared, they are thoroughly washed, soda can be used. And then you need to subject the container to sterilization. It is convenient to do this in the oven, as several cans are sterilized at once;
4. Then put spices and herbs (if they are used) in the container, then you can put the pulp;
5. Pour boiling water into the prepared blanks, cover with lids and a towel. Leave to infuse for 30 minutes;
6. Then the water is drained, again brought to a boil, seasoned with salt, sugar, vinegar and turned off;
7. Pour the prepared marinade over the pulp and roll up the lids. Banks must be placed under a very warm blanket, turned over, until completely cooled. After cooling, you can remove the spins 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 to be too sweet, but 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:

1. Before preparing the workpiece, put jars and a pot of hot water for marinade on the stove;
2. Now you can start preparing the ingredients. Wash the pods, sort out, remove coarse parts and veins;
3. Put salt, vinegar, pepper, garlic, laurel and vegetable oil into boiling water. Boil the whole mixture for 5-7 minutes, add the prepared pods and cook for 15 minutes over low heat;
4. When the mass is cooked, add garlic to it and cover with a lid. The mixture should cool slightly;
5. After that, it is necessary to send the container to a cold place, it should be infused for about 4 hours. Then you can transfer the mass into separate sterile jars and roll up the lids.

Marinated green beans recipes

To begin with, the vegetables must be boiled so that the marinade is better saturated into the pulp. Various spices can be added to the boiling water, then the mass will have an additional aroma and flavor. You can pickle vegetables without spices, using only the main ingredients for the marinade, and they will turn out to be no less tasty and appetizing.

Required Ingredients:

• Asparagus beans - 2 kilograms;
• Vinegar 9% - 100 milliliters;
• Salt - 30 grams;
• Sugar - 200 grams;
• Water - 1000 milliliters.

Pickling asparagus beans for the winter:

1. Rinse the pods, cut off the ends, cut them 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 sticks;
2. Transfer the pulp to a saucepan, add water and put to boil, after boiling it is worth boiling the mixture for 1 minute, then transfer the mixture to a colander and while they cool and get rid of excess liquid, you can start preparing the marinade;
3. For harvesting, only specially sterilized jars are used. It is worth sterilizing them 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;
4. In prepared jars, first transfer spices and herbs, if they are used in this recipe. And then you can stack the pods, they should fit tightly, without large voids;
5. After that, it is worth starting to prepare the marinade. Water is measured for him, 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;
6. Pour the prepared jars with the mass 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 softer. Also, prolonged cooling helps to extend the shelf life. After cooling, the twist is removed to a cold room.

Pickled asparagus green beans for the winter

Usually, only dill seeds are used to prepare blanks, and in this recipe it is proposed to use greens. Such a mixture turns out to be more saturated in color, looks great in a glass jar and acquires an interesting aroma of fragrant greens.

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 asparagus beans for the winter:

1. First, put a pot of water on the stove to boil;
2. Wash the vegetables, remove overripe and damaged pods, if you want, you can cut the pulp into identical cubes. But you can leave the whole pulp, also the fruits must be cut on both sides;
3. Load 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;
4. Place the dried mass in prepared jars, tamp a little, add pulp, and put prepared seasonings and herbs on top;
5. In a separate container, it is necessary 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 not too tart vinegar, 9% is enough, it adds spice to the mass, but does not oxidize it too much. After adding vinegar, mix the mixture, the marinade is ready;
6. With the hot marinade prepared earlier, you must immediately pour the pulp in glass jars, the pulp should be completely covered with liquid;
7. Cover the blanks with previously sterilized lids, put in hot water so that they are immersed in water by 2/3 of the part. We wait until the water boils and start timing. Sterilization should be carried out for 25 minutes, but if the containers are small, you can sterilize them for 15 minutes;
8. After sterilization, it is necessary to immediately roll up the jars with iron lids, turn them over, and wrap them in a warm blanket. So the jars should be completely cooled, then they are removed in the cold. Such a workpiece should be given some time for marinating so that the pulp becomes more saturated with marinade.

Marinated green beans with oil are simply indispensable during the fasting period, with a vegetarian diet. Of course, it is worth eating beans in any form with dietary nutrition, it contains many vitamins and will add nutritional value to the diet. Beans or often replace heavy meat dishes that are not very healthy for the body.

Like most other vegetables, for a long time it was without proper culinary attention. Most often it was used as decoration in gardens and parks. We must pay tribute: the vegetable blooms really beautifully. However, much later it began to be used in cooking. To date, it has been proven how useful this vegetable is. During its use, many recipes have accumulated: it is consumed raw, fried, stewed, made with beans.

The benefits of string beans

This vegetable contains a huge amount of useful elements and substances. Some of them are simply irreplaceable for a person. The content of sulfur, magnesium, chromium, as well as fiber and carbohydrates makes the product indispensable on the table of people who want to improve their health and support the treatment of a number of diseases. Therefore, housewives try to make blanks from it in order to get the maximum benefit for a whole year.

So, what are the benefits of beans in pods?

1. The abundance of fiber will restore the functioning of the gastrointestinal tract.
2. This vegetable is one of the favorite among nutritionists, because it has only 30 calories per 100 grams. Preparations for the winter with beans can be prepared in such a way as to keep its low calorie content. For example, it can be marinated.
3. Although green beans do not harm the figure, they are very nutritious due to the large amount of carbohydrates - energy bricks.
4. The arginine contained in the product makes beans a favorite vegetable for people with diabetes.
5. Harvesting of green beans for the winter should be made for those people who have a hormonal imbalance due to disorders of the reproductive system. This product is due to the folic acid it contains.
6. People who have given up meat can safely use green beans: the proteins with which it is rich resemble animals in composition.
7. The period of rampage of viral infections is the time to get stocked blanks for the winter with beans. It has an excellent anti-inflammatory effect, so recovery will accelerate.
8. Potassium and magnesium are elements necessary for the functioning of the heart muscle and the elasticity of blood vessels. They are found in green beans, thus making it a vegetable for people suffering from cardiovascular diseases.

When are green beans harmful?

Of course, green beans are a storehouse of useful properties, but there are diseases in which the use of the product should be abandoned. First of all, we are talking about intolerance of the body and allergies. However, beans can cause problems in other cases. So, it can provoke bloating and intestinal colic.

If you have excess salts in your body, do not eat green beans.

And one more important rule regarding the preparation of the product: beans need to be thermally processed for a long time. All because of the content of poisonous pheazine in it, which is destroyed only after prolonged processing.

How to choose a quality product

When choosing green beans, you need to pay attention to its elasticity and color. Give preference to pods where the peas sit very tightly. The casing must not be loose or wrinkled.

The color of quality beans is bright green. This is especially important when choosing a frozen product: too dark a color will tell about re-freezing and low product quality.

Harvesting beans for later cooking

To enjoy the delicate taste of green beans and use them for cooking other dishes, you can make preparations from green beans for the winter, where other vegetables will be excluded. The most popular are preservation and pickling.

You can preserve green beans in the following way: for 950 ml, you need to take 50 grams of salt and a teaspoon of 80% vinegar. Rinse the beans, boil for 5 minutes, drain the water. After tightly decomposing into jars, pour with a solution of salt and water. So boil for about 30 minutes. Before rolling, add a teaspoon of vinegar. After opening the jar, the beans must be soaked for several hours in running water - this will remove the acid from the vinegar, and the product will acquire its natural taste.

The recipe for the winter is similar to canning. The difference is in the use of some spicy herbs: bay leaf, cloves, hot pepper and cinnamon. Boil the beans for 5 minutes, then put them in jars, tightly enough. First, put spices and your favorite spices on the bottom. The marinade recipe is as follows: 50 grams of salt and 15 ml of 80% vinegar are taken per liter of water. The ingredients are mixed and brought to a boil. With this solution, the beans laid in jars are poured. Banks should be put for sterilization in boiling water for 5 minutes.

String beans with eggplant

This dish is a great opportunity to combine two such healthy vegetables. To make the taste more saturated and fragrant, tomatoes and onions will also come in handy. The dish will be especially elegant if the vegetables are cut into large pieces. Although the taste will not change if the vegetables are in the form of a paste (use a chopper or blender for this). So, let's get down to the recipe for a nutritious preparation for the winter "Eggplant with beans."

For every 200 grams of beans, you need to take one carrot and eggplant, two onions and three tomatoes.

Cut all vegetables into large pieces, boil or stew with the addition of your favorite spices. While the dish is cooking, you need to sterilize the jars well. The easiest way to use a microwave: pour 1-2 centimeters of water into jars and put in the appliance for 4-5 minutes. At this time, the lids are sterilized - boiled.

Put a bay leaf at the bottom of each jar and fill with hot stewed vegetables and twist. If you want a mass of puree consistency, grind it before putting it in a blender.

The beauty of this preparation for the winter with beans is that it can be consumed hot and cold, as a side dish or as an independent dish. Many mix such vegetables with meat, and you get a delicious extraordinary stew.

Beans with tomatoes

We will analyze more options for harvesting beans for the winter. Recipes of the product in tomato sauce are distinguished by a special aroma and piquancy.

For cooking, in addition to beans, you will need tomatoes - 700 grams, onions and carrots - 200 grams each, parsley roots, salt, sugar, six percent vinegar, garlic, herbs, spices (lavrushka, pepper, peas and allspice). Before preparing the preparation for the winter of beans with vegetables in tomato sauce, it is necessary to boil the washed and chopped pods for 5 minutes, at this time we fry other vegetables (roots, onions, carrots) in vegetable oil. Remove the skin from the tomatoes and grind as convenient (using a grater, blender or chopper). Pour the tomato paste into a saucepan, boil for 15 minutes, add the roots, carrots, beans and other ingredients. After the time has elapsed, we lay out the salad in sterile jars.

Lecho with green beans

Another option for harvesting beans with vegetables for the winter is lecho. In this case, the Bulgarian dish will be performed in a slightly new way, not so ordinary. For cooking you will need: two kilos of green beans per kilogram of carrots, sweet peppers and onions. Salt, sugar, vinegar (6%) and tomato sauce are also needed (you can cook it, as in the previous recipe).

So, we prepare the beans, cut into small pieces, boil for 5 minutes. At this time, cut other vegetables. As soon as the beans are processed, we combine all the components together and simmer (vinegar must be poured only after boiling). After we boil for another two or three minutes, put it in sterile jars and roll it up.

Beans with cauliflower

Another option for an unusual preparation for the winter is a salad with beans and cabbage. it is necessary like this: boil for 5 minutes separately cabbage inflorescences and bean pods. After that, tightly lay out in jars, add green pea pods. We spread the spices: clove inflorescences, herbs and bitter peppercorns in each jar, add some salt, add a little citric acid.

After that, you need to pour the marinade: take 2 tablespoons of sugar and salt per liter of water, plus 0.5 cups of vinegar. Boil. Banks twist and leave to rest.

Assorted Bean Recipes

You can use options for multi-component harvesting of beans for the winter - the recipes are varied. As an example, let's take a vegetable stew.

For cooking, you will need a kilogram of green beans, onions, bell peppers, zucchini. A fork of cauliflower and white cabbage, greens: parsley, dill, celery. Vinegar, vegetable oil, ground pepper and salt are also needed.

We prepare vegetables: blanch the beans and cauliflower inflorescences for 5 minutes, just scald the white cabbage, sprinkle the chopped eggplants with salt and leave for half an hour, then rinse, grind the tomatoes. Fry eggplant, zucchini and onions separately. Next, mix all the ingredients in an enameled saucepan (do not forget about pepper, vinegar, salt and herbs).

We lay out in jars and sterilize for an hour. Next, we roll. In winter, enjoy the taste of this preparation for the winter. and vegetables - a great dish. Try to do it - you won't regret it.

Asparagus beans are grown both in summer cottages and in vegetable gardens. Caring for the crop does not cause difficulties, but it ripens in regions with warm and long summers. Unripe beans in pods spoil in 3-4 days. Landowners in the northwestern part of the country are interested in recipes for making asparagus beans for the winter. This dietary product is pickled and fermented, added to salads, rolled up in jars.

The beans of the culture, which belongs to the sugar variety, do not absorb exhaust gases, toxic substances from the environment. Even the pods are good for eating. In ancient times, the Romans and Egyptians made both powder and masks from asparagus beans, which hid wrinkles on the face and rejuvenated the skin. Beans are rich in arginine, which reduces the percentage of sugar in the blood, so they are useful for diabetics. There are less than 50 calories in 100 grams of a vegetable product, which allows you to include asparagus beans in various diets, replace pasta, cereals, and potatoes with it.

The fiber present in the beans is easily digestible, cleanses the intestines of toxic substances. Iron has a beneficial effect on the liver, improves blood composition. The product contains trace elements in the form of potassium and magnesium, folic acid, riboflavin.

When eating asparagus beans:

1. Sleep is normalized.
2. Excess fluid comes out of the body.
3. The nervous system calms down.
4. Strengthens immunity.
5. Potency is restored.

Beans stimulate the liver, prevent the development of heart disease, 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, stew, fry, bake.

General rules for harvesting beans for the winter

The green pods are thoroughly washed, the tips are removed, cut into pieces about 4 centimeters long and placed in water, where they are boiled for at least 5 minutes.

To harvest asparagus beans for the winter, you need to wash it with soda, put it in jars, best of all with a capacity of 0.5 liters, immersing 2/3 of the height in a saucepan, boil the beans and lids for seaming.

Sterilization should take place over low heat.

Classic marinating recipe

Young legume pods have a delicate texture and quickly absorb liquid. Long-term cooking of the product is not necessary. To pickle a kilogram of beans for the winter, take:

• vinegar - ¼ cup;
• salt - a teaspoon;
• sugar - 50 grams;
• dill - 3 branches;
• garlic - 4 teeth;
• water - 2 cups.

The pods need to be sorted out, rinsed, get rid of the overripe ones, cut off the coarsened corners on both sides, which can spoil the taste of the workpiece. Bars 3 centimeters long should be thrown into boiling water and boiled for 5 minutes to glass the liquid; then they are transferred to a colander.

At the bottom of the jar, sorted and washed dill, peeled garlic cloves are placed, boiled beans are poured on top. To prepare the marinade, sugar and salt are dissolved in boiling water. Vinegar is sent 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, turning it upside down, wrap it with a blanket or towel for several hours.

Pickled beans will be more fragrant, acquire piquancy if you add the ingredients with pepper and bay leaves.

in Korean

A side dish or a hearty dish can be prepared not only from potatoes or cauliflower - an amazing and tender snack is obtained from a legume.

To marinate 500 grams of asparagus beans in Korean, you need to take:

• bulb;
• Bay leaf;
• garlic - a few teeth;
• 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 bay leaf. Blanched beans are filtered through a colander. Carrots and onions are peeled and chopped, garlic is rubbed. These ingredients are mixed with the pods, the mass is transferred to the pan.

Vinegar, coriander, pepper, salt are added to the heated oil. When the marinade boils, they are poured over vegetables. The beans are laid out in jars, and for storage for the winter they are sterilized for 20 minutes, rolled up with lids. For home conditions, this recipe for cooking vegetables in Korean is quite suitable. A fragrant snack will appeal to both family members and guests.

Pickled green beans

There are many ways to preserve trace elements and acids in legumes. It is not necessary to freeze, preserve or pickle it. Sauerkraut beans have an original taste, and are very useful. To get the brine is taken:

• liter of water,
• 5 grams of citric acid;
• salt - 2 tablespoons.

The pods are washed, the tips are removed from both sides and placed in a jar or barrel, compacting a little. To prepare the solution, salt and acid are poured into boiling water, boiled for 5 minutes, and beans are poured into them. The container is covered and tied, put oppression.

After a few weeks, at room temperature, the fermentation process begins. The pods are taken out to a cool place, where they sour for another month. Sauerkraut beans can be served as an appetizer or side dish. The preparation is consumed with meat, 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 minced beef khinkali, chicken chakhokhbili, stewed vegetable pkhali, and the famous kharcho soup. Mistresses from the sunny country of Sakartvelo offer several options for lobio. It always contains cilantro, tomato paste, seasonings. Georgians use crushed red beans to prepare this dish, but asparagus beans are also suitable for this purpose:

1. Washed, peeled and cut into pieces, the pods are boiled for 15 minutes.
2. Tomatoes are blanched, peeled, give them the appearance of cubes.
3. Chopped onions are fried in sunflower oil in a cauldron.
4. All the ingredients are mixed in the same bowl, the water in which the beans were boiled is added, covered, put on fire and boiled for 5 minutes.
5. Chopped parsley, basil and cilantro, grated garlic are poured into stewed vegetables, put salt and pepper.

Lobio is transferred to jars, where it is sterilized and rolled up with lids. To prepare a Georgian dish, use:

• asparagus beans - 1 kilogram;
• tomatoes - 5 pieces;
• spices;
• sunflower oil.

The appetizer is spicy and appetizing. Lobio is perfect for daily use and for a feast.

Salad with peppers 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 the winter, even if it is not sterilized, it has an aroma and a sweet and sour taste. Such a preparation is affordable, 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 - a spoon.

The pods are washed, get rid of the coarsened tips. Cut the pepper into strips, carrots into strips, beans into slices. Tomatoes are passed through a meat grinder, poured into a saucepan and boiled with sunflower oil and sugar for 3 minutes. Vegetables are stewed for a quarter of an hour. When the carrots soften, put the pods, put again on the fire for 10 minutes.

If the beans take on an olive hue, 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 up for a day.

Canned with vegetables

Asparagus beans are easy to prepare for the winter using different methods, replacing some ingredients with other components. This product does not spoil until spring, it 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 salted. Pouring sunflower oil into the workpiece, you must wait until everything boils and cook for 40-45 minutes. Before the beans and vegetables are removed from the heat, vinegar must be added. Preservation is laid out in pre-sterilized jars, rolled up with lids, wrapped in a warm cloth until the contents cool in them.

Preservation with basil and laurel

Spicy herbs and leaves improve the taste of beans, give it a peculiar flavor. You can close such a product for the winter without brine. To prepare a kilogram of young pods of dressing for meat, borscht or soup, additional ingredients are needed:

• salt - a tablespoon.
• water - liter;
• bay leaf - 5-7 pieces;
• basil - a bunch;
• sugar - 20 grams.

To preserve the beans, they are first boiled, then mixed with salt, seasoned with herbs and laurel, and packed tightly in sterile jars. To store snacks under plastic lids, it is poured with brine obtained from water with spices.

In a tomato 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;
• asparagus beans - kilogram;
• garlic;
• bulb;
• basil;
• ground pepper;
• salt - 1.5 tablespoons.

Tomatoes are dipped in boiling water for a few minutes, cut into pieces. Lightly fry chopped onion in sunflower oil, mix it with tomatoes. When the tomato boils, add salt, put garlic, pods, pepper. After a quarter of an hour, season with basil. The appetizer is laid out in jars, poured with vinegar or sterilized.

Instead of fresh tomatoes, you can use tomato paste, which is enough for one glass per kilogram of beans.

Method without sterilization

To quickly close the fruits of legumes for the winter, some connoisseurs of culinary masterpieces preserve them with celery. For the marinade you will need:

• vinegar - 100 grams;
• sugar - 2/3 cup;
• salt - 2 tablespoons;
• water - liter.

For washed pods, and they are taken 2 kilograms, cut off the ends, boil for 2 minutes. Celery is placed in a sterilized jar, beans are placed on top.

To prepare the marinade, salt, sugar, vinegar are poured into clean water, put on fire, boiled after boiling. Pods are poured into them, the snack is not sterilized, but immediately rolled up with lids.

Asparagus caviar

Using tomatoes, sweet peppers, greens, legumes are used to make preparations for the winter, which are consumed as a separate dish, served with meat as a side dish, eaten with boiled new potatoes and even with pasta. In order to cook 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, cut without ends. Peppers are cleaned from seeds and crushed, garlic is rubbed. All vegetables, together with tomatoes, are passed through a meat grinder. Parsley, spices are placed in the resulting mass, boiled over low heat, not forgetting to stir. Hot caviar is poured into sterile jars and rolled up with lids.

Canning green beans

Young asparagus pods are prepared for storage with various seasonings. Allspice and bay leaf give them a special taste, vinegar - sharpness. The canning process includes several stages:

1. Green beans are washed, freed from veins, cut into pieces and blanched for 3 minutes.
2. The onion is chopped into squares. It is placed along with fragrant peas and leaves at the bottom of the jar.
3. The beans are stacked on top.
4. Boiling water is added to vegetables.
5. After a quarter of an hour, the water is poured into a saucepan, salted, sugar is poured, boiled for no more than a minute.
6. Hot marinade and vinegar fill jars with pods.

So that the lids do not swell, the green pods are sterilized. For half a kilogram of asparagus you will need an onion head, 2 bay leaves, 5-6 peas, 10 grams of salt, sugar to taste.

How to store beans

Seams from a dietary plant product do not deteriorate for a long time. Experts recommend using them for two years; it is not advisable to save bean blanks for a longer time. Preservation is best stored in a special room - in the cellar, in the basement.

After opening the jar, the pods must be used within 5 days, leaving the product in the marinade or brine on one of the shelves of the refrigerator.

I know many of my gardening friends who grow asparagus or green beans in their summer cottage. And I also know that not everyone knows how to cook it deliciously, and even more so prepare it for the winter. And if they ask me how to do it, I am happy to share recipes with them.

Indeed, in fact, it is a very tasty and healthy culture, which must be eaten. Not often, of course, but this limitation applies equally to any other product. And having prepared it at least once a month, you will undoubtedly diversify your menu.

All recipes are different - the pods can be canned, pickled, frozen; cook them in the form of a salad, appetizer or semi-finished product for further cooking. The main thing is that all this can be made unforgettable. And now the story will go on how to do it.

Asparagus beans with tomatoes and vegetables, canned for the winter in jars (the best recipe)

I confess that this is my favorite recipe of all the preparations of this vegetable crop for the winter. I have been preparing it for a very long time, since the time we lived in Uzbekistan. A neighbor shared the recipe. So now I cook this salad every year.

It is not difficult to prepare it. The most difficult thing is the preliminary preparation of vegetables: wash, peel, cut. Everything else is done simply and fairly quickly.

And you can not imagine how delicious the finished dish will turn out. Nothing worse than , and .

We will need (yield 2 liters):

• beans - 500 gr
• carrots - 500 gr
• tomatoes - 1 kg
• bell pepper - 250 gr
• garlic - 50 gr
• sugar - 100 gr
• vegetable oil - 150 ml
• vinegar 9% - 2 tbsp. spoons

Cooking:

1. Soak the pods for 20 minutes, then rinse. First in the water in which they were soaked, then under running water. Then let it drain, and while this is happening, you can immediately cut off the tails from the pods on both sides.

To make it faster, you can take several at once, align them on the board and cut them off in the same place. Then immediately cut them into fragments with a side of about 3 - 4 cm, so that they are convenient to eat.

Also, pieces of this size will boil faster and be better fed with the juice of other vegetables.

It happens that the bean has coarse veins on the sides, and if you pull it by the tip, it can be easily removed. But this is a leguminous variety, this is its difference from asparagus. On the latter, the vein usually does not form. But in any case, if there are any, then they must also be cleaned off.

2. In the meantime, we clean and cut them, you can put a pot filled with water on the fire. For this number of pods you will need about 2 liters. You don't need to salt the water!

For the entire preparation of this type of vegetable crop, preliminary boiling is necessary, even if for a very short time.

3. After boiling water, pour chopped fragments into the pan, and after it boils again, cook with the lid closed for 7-8 minutes. That is, until the state when the pods will already be possible and pleasant to eat.

4. When the time is up, drain the water through a colander. Cut there and leave to drain the liquid and cool.

5. Cut the washed tomatoes into cubes with a side of about 2.5 cm. The skin can be either peeled off or left.

I have my own tomatoes, their skin is not at all rough, and I do not peel it. I already know from experience that it will not interfere at all, just as it will be felt.

6. Cut the bell pepper into strips.

If it is available in different colors, then take it, the salad will look more colorful and positive. Do not cut it coarsely, it is better that it be about the same size and thickness as the already chopped fragments of the pods ..

7. Peel and grate carrots for Korean carrots. You can also use a regular coarse grater. But with the use of a special “assistant”, the salad will look more aesthetically pleasing when served.

8. Cut hot red pepper into small cubes. If you have taken chili, then add it to taste. If it is an ordinary hot pepper, then after cleaning the seeds, you can add it whole.

And mince the garlic.

Now that everything is ready, you can start.

9. Pour oil into a large saucepan and put all the chopped tomatoes. Put on fire. Without waiting for them to warm up, immediately add the carrots, sugar and salt.

10. Cover the vegetables with a lid and bring the mixture to a boil. When it boils over the entire surface, you will need to time it. At this stage, cook everything that was added should be 25 - 30 minutes.

During this time, the tomatoes will take on the appearance of tomato sauce and a lot of juice will appear, which during this time will even have time to evaporate a little.

11. Pour in the beans that have cooled by that time (although there is no difference, you can also use hot ones) and a mixture of peppers. Cover again and bring to a boil. Then cook for another 10 minutes.

12. And we still have garlic and vinegar, add them and cook for another 3 - 4 minutes, again after boiling.

13. Without turning off the fire, but only reducing it to a minimum, arrange the vegetables in sterilized jars. You can choose how to sterilize them.

You need to fill it tightly so that there are no voids and air sinuses inside. If there are any, then air bubbles can be released by pressing their contents with a spoon. Or just sticking a table knife or a spoon handle along the edge of the jar. And it is better to fill it in stages - they laid out a few spoons, pressed the salad, checked it, then we take on the next calculation.

14. Fill the container to the very neck. It is better if the juice is poured on top, which we have formed in abundance in the already prepared salad.

I got two full 750 gram jars, and one not full. We will leave it to eat the dish freshly prepared. If you don’t want to leave a sample, then add another 200 g of beans to the recipe. The rest of the composition of the ingredients can be left unchanged, except to add a little more salt, and the vinegar is no longer 2 tablespoons, but 2.5.

15. Cover the filled containers with a sterilized lid.

16. Cover the bottom of a large saucepan with a rag and put a container in it. Fill the pot with warm water, so that it reaches the shoulders of the jar. Turn on the fire and bring the water to a boil.

Sterilize for 45 minutes, if the jar is 0.5 liter, then 30 minutes.

Sometimes they sterilize even less, but I don’t risk it to be sure. Still, we are preparing a mixture of different vegetables. Moreover, it does not affect the taste in any way. That 20 minutes to sterilize, that 30 - the taste will be the same.

17. After rolling up, the jar should be placed on the lid, turning it over, and covered with something warm. Leave in this form until completely cooled. Then turn it over to its usual position and put it away for storage in a cool place, it is desirable that there is no constant access to light for preservation.

It turns out such a salad - lecho is simply divinely delicious. You will be surprised that you can cook such yummy from asparagus beans!

Video on how to cook the most delicious beans for the winter

This recipe is really delicious. And so we decided to make a video on it. Everything is explained and shown here. Therefore, there will be no difficulties with cooking.

Watch and cook for health!

And if you like what we do on the blog and video channel, don't forget to subscribe. We are always glad to see you, we try to look for the best recipes, share them and welcome you as the best guests.

Marinated beans for the winter without sterilization

I want to bring to your attention a delicious recipe for pickled beans. Preserving it is very simple, but it turns out a very tasty and beautiful dish.

In finished form, it can be eaten as a snack, and if desired, used for cooking first and second courses.

We will need: (for two 650 gram cans)

• asparagus, or green beans - 700 - 750 gr
• bell pepper 2 colors - 2 pcs
• hot chili peppers, if desired
• garlic - 4 cloves

For marinade: (per liter of water)

• salt - 1 tbsp. spoon
• sugar - 1 tbsp. spoon
• black peppercorns - 20 pieces (10 per jar)
• allspice - 4 pcs (2 pcs each)
• cloves - 4 buds (2 pcs each)
• bay leaf - 2 pcs (one each)

And also for each 650 gram jar we need 1.5 teaspoons of 9% vinegar. For a half-liter jar - 1 teaspoon, for a liter jar - 2 teaspoons.

Cooking:

1. Soak the beans for 10 minutes in cool water, then wash them first in this water, and then under running water. Place in a colander to drain all liquid.

To beautifully design the workpiece, I decided not to cut the pods into fragments, but to leave them as long as possible. Therefore, I filled the jar with pods as much as they fit, and cut off all the remnants sticking up. This way they are all aligned and I don't have to align each of them.

Do not throw away the leftovers, they can be laid in the middle of future preservation, or used for another dish. Today I will cook more beans for freezing, that's where all the small fragments will go.

Keep in mind that we will still cook the pods. After that, it will become more pliable, and it will eventually fit in a jar more than 100 grams.

At the end of the trimming procedure, remove the pods and cut the tails on the other side.

2. In the meantime, we are doing the pods, you can put a pot of water on the fire. We will need boiling water. Use a large pot if you want to boil them all at once. Or cook in two batches.

After the water boils, lower the pods into it. And as soon as they boil, cook for 7 minutes if they are thin, and 10 minutes if they have already gained shape and become thicker.

3. At the end of cooking, drain the water and put the product in a colander so that all the water is glassed. Let it cool down a bit.

4. Peel the bell peppers of contrasting colors from the stalk and cut into long feathers along the fruit. I use red and juicy green vegetables. You will need half of one, and half of the other.

And I also want to add a piece of hot capsicum to make the appetizer a little spicy. Therefore, I also cut off a long thin strip from the whole fruit. This despite the fact that my pepper is not very sharp. If you have chili, then you need only a small piece for such a jar, about 0.3 -0.5 cm thick.

5. We will also need garlic. It is now fresh, juicy, and therefore can be easily crushed with the flat side of a knife, and then finely chopped. And if you want, then use the press for this procedure.

6. And so we have everything ready except for the marinade. We will deal with them a little later, when we collect everything that we have prepared in a jar.

Take one of the pre-sterilized jars and put 1/4 of the garlic on the bottom. Then slightly tilt it, and start filling it with cooled pods. On the edge of the jar it is beautiful to arrange colored peppers. Fill tightly in such a way that nothing else can be pushed inside.

7. Put another 1/4 of the garlic on top. And for now, cover with a sterilized metal lid.

8. Similarly, fill the second jar.

9. Before you start filling it, you can put a liter of water to warm up in a saucepan. This is for the marinade. Immediately prepare the mixture of cloves and bay leaves. And do not forget salt and sugar, what kind of marinade without their presence.

As soon as the water boils, add everything that has been prepared and let the marinade boil for 3 minutes.

10. Pour the hot liquid into the jars, taking care to leave all floating additives in the pan for now. But nothing, if something gets into the container, it's not scary.

Cover with lids and let stand 10 minutes.

11. Put a lid with holes on the jar and drain the marinade back into the pan, do the same with the second container. Boil the marinade again and pour again.

Again wait 10 minutes.

If the beans are thin, then two fillings will suffice. If it is quite large, or if you want to play it safe, then drain the brine again and boil. Then pour a third time.

12. Vinegar should be added to the last filling without topping up the marinade to the end. In this case, we add 1.5 teaspoons. Then add the marinade to the very neck and cover with a lid.

After the filled container has stood for 5 minutes, it can be twisted using a seaming machine.

I try to close all blanks with beans in this way. Don't bother with screw caps. Although it may be possible to do so.

13. Now it remains to turn the jars over and wrap them well with a warm blanket. It is desirable that under such a "fur coat" heat is preserved for as long as possible. It can last up to a day for me. And this is very good, this is an additional natural sterilization.

14. And at the final stage, remove the container with preservation for storage. For this, a dark place is suitable, away from heating appliances.

In winter, open and eat with pleasure. Treat family and guests.

Asparagus beans in tomato sauce for freezing in bags

We really love a dish called lobio, we cook it the way it is. And if in the summer there are no problems with cooking this dish, then in the winter you have to come up with something.

You can, of course, buy a freeze in the store, but I want to cook from my own, from the one that I grew in my garden! That's why we plant! If you just freeze your own and cook from it, then the finished dish still does not turn out the same as the summer one.

And so I am preparing just such a preparation, which will be quite quickly and easily converted into your favorite tasty dish, even meat, even vegetable.

Yes, even if you do not convert anything, but simply heat such a mixture in a frying pan, after 5 minutes a delicious side dish will be ready for any meat or fish dish.

We will need (for 1600 - 1700 gr of the finished product):

• beans - 1 kg
• tomatoes - 1 kg
• onion - 2 pieces approximately 200 gr
• Bulgarian pepper - 1 pc.
• bitter red pepper - 0.5 - 1 pc.
• garlic - 2 - 3 cloves
• salt - 1 tbsp. a spoon without a slide, or better to taste
• sugar - 1 tbsp. spoon (even with a slide, even without it, that is, to taste)
• vegetable oil - 100 ml

Cooking:

1. As always, the process begins with washing the beans and cutting off unnecessary ponytails from both sides. Then it needs to be cut into pieces convenient for further cooking. I cut them into approximately 3.5 - 4 cm segments. But some may turn out a little smaller or larger. It doesn't really matter.

2. Put water in a saucepan and bring it to a boil. Throw in the cut prepared by that time and wait until the water boils again. You don't need to salt it.

After boiling, cook for 3 to 8 minutes. The time depends on the size of the pods, or rather on their thickness, as well as on your preferences. If you like the finished dish softer, then cook the maximum amount of time, that is, until cooked. If you like a crispy product, then choose the shortest time.

And keep in mind that we will cook it in a tomato, and for quite a long time. Of course, it will not boil there, because tomatoes contain acid, but it will not boil much either.

3. I chose the average time - 5 minutes. After that, the water must be drained and discard what was boiled in a colander. We will not need a drop of extra liquid.

4. In the meantime, everything was cooked with us, it was possible to have time to do other work. Namely, fry onion sliced ​​​​in quarters of rings in oil in a pan. Do not fry too much, just enough so that the pieces become only slightly limp, transparent and more pliable.

5. And if we have time, then we still need to wash the tomatoes and cut them into slices no more than 2 cm. The question may be whether to peel the tomatoes or not. Solve this question yourself. If the skin interferes with your food, or irritates, then remove it, if not, then you can leave it.

Tomatoes take red, ripe, tasty. The tastier they are, the tastier our preparation will turn out.

6. We put a large pan on a parallel burner, where we actually put the chopped tomatoes. We bring them to a boil under the lid and simmer until the pieces lose their shape, that is, until they are boiled. As a rule, this takes from 15 to 20 minutes.

7. Then add the fried onion to the tomato, right along with the oil in which it was fried.

8. And without postponing the matter indefinitely, we immediately lay out the pods of asparagus beans that have cooled slightly by that time.

9. Mix vegetables and simmer without closing the lid with occasional stirring for 30 minutes. Our task is not only to extinguish everything well, but also to evaporate the excess liquid.

Remember that we are preparing an appetizer for freezing. There will be no liquid at all!

10. After half an hour, add chopped bell pepper and smaller pieces - red bitter pepper.

Mix vegetables. Simmer for another 15-20 minutes until there is no liquid left.

11. Now it's time to lay out the chopped garlic, salt and pepper to taste. After good mixing, taste the finished dish. And if your taste suggests that you need to add something else, then add and cook after all the additions for another 5 minutes.

During this time, you can have time to mix our dish a couple more times. There is little liquid, so make sure that the vegetables do not stick to the bottom.

12. At the end of cooking, wait until the dish has completely cooled down. Then put it in bags or containers and put it in the freezer.

I sorted the contents into bags, so they will take up less precious space in the freezer. It turned out 3 packages of about 550 grams each. Enough for three meals.

At any time, the packaging can be taken out, opened and any soups or main dishes can be cooked with the contents. And you can eat it as a side dish, just warming up the workpiece in a pan, which will undoubtedly diversify your winter menu.

Beans cooked for the winter in jars in Korean

Another delicious preparation for the winter, which leaves no one indifferent. We have already prepared Korean salads, we have them on the menu and they are delicious. And now it's time for a new recipe.

The cooking technology is not much different from already prepared Korean salads from other vegetables. However, there is a difference.

We will need (for two 650 gram cans):

• beans - 1 kg
• carrots - 300 gr
• onion - 100 - 120 gr (1 head)
• garlic - 45 - 50 gr
• hot capsicum - 0.5 - 1 pc.
• sugar - 1 tbsp. spoon
• salt - 1 tbsp. spoon (or to taste)
• vegetable oil - 70 ml
• vinegar 9% - 60 ml
• spices for Korean carrots - 15 gr (1 sachet)

Cooking:

1. As usual, wash and clean the pods from the tails. Then cut it into two - three parts 4 - 5 cm long. Although the pieces can be made shorter, this is more a matter of taste.

2. Pour about 2 - 2.5 liters of water into the pan and boil it under the lid. Salt does not need to be added. Place cut pieces into boiling water and cover again. Bring to a boil and cook for 7 minutes.

Drain the water and put the pieces in a colander to completely get rid of it and cool the slices.

3. While the pods are cooking and cooling, peel the carrots and grate them on a Korean carrot grater. At the same time, try to make the straw long.

4. Grind the garlic, you can do it with a press, or you can crush the cloves with the flat side of the knife and finely chop them.

So the pieces will not be in the form of gruel, and will be more tangible in taste.

5. Chop the onion into very small cubes. To do this, it should first be cut into half rings with a side of 1 - 2 mm, and then cut them also across to get cubes of the same size.

Just like garlic, it is better to chop the head rather than rub it, for example, on a grater. Small cubes will be practically invisible in the salad, but at the same time they will remain and give their touch of taste to this magnificent ensemble.

6. We will add hot peppers to the salad. Although it is already in the ready-made mixture for Korean carrots, which we have already prepared. But you can’t refuse a fresh taste; Korean salads are famous for the presence of bitterness.

I have a rather hot pepper, so I will add only half of it. And you do not risk, add some part first. then try, and if necessary, it will be possible to add.

7. We immediately put everything that we have prepared into a small basin, or a suitable pan.

8. Pour salt and sugar into the basin, add the prepared mixture for Korean carrots. If you don't have it, you can make it yourself.

The basis for this spice is ground coriander and red hot ground pepper. And also ground nutmeg, a mixture of herbs, dried garlic are added.

9. In a measuring cup, measure out the oil and vinegar and pour the measured portions over the vegetables. Mix everything and leave to infuse for 6-7 hours.

During this period of time, the vegetable mixture should be stirred approximately every 40 minutes. After 2 - 3 hours, you can try a piece of the pod. At this stage, you can add what is missing. This is especially true for salt and pepper.

For my taste, nothing needs to be added. Therefore, I leave everything as it is.

The degree of severity is determined, of course, individually. Everyone has their own preferences. Men love spicy food, but not all women can eat such spicy food. Therefore, I always choose the golden mean so that everyone enjoys such food.

9. Wash and sterilize jars and lids.

10. And so, it's time to lay the salads in prepared containers. There is a small feature here - there is very little juice in the dish. But don't worry, it will be enough.

We will fill the jar slowly, and having prepared in advance a crush for making mashed potatoes. Fill the container to 1/4 part and lightly crush the contents with the prepared object. Without crushing the contents into a porridge, of course. Strength is not needed here, but accuracy and patience are needed.

Then fill the jar halfway and again lightly press the vegetables with a “wooden helper”. You will see that the juice began to appear more and more.

If air bubbles remain along the edges of the jar, and when pressed with a spoon or pusher, they are not even going to come out, stick the table knife along the very edge of the glass wall. Be careful not to damage the vegetables while doing this.

Thus, gradually fill the container almost to the very neck, or rather, leave places of about 0.3 - 0.5 cm. During sterilization and heating, the juice will stand out even more and fill all the space left.

11. Line the bottom of a large and spacious pan for sterilization with gauze or a cloth. Put in it a filled container, covered with scalded lids. And pour warm water to the very shoulders of the jar.

11. Bring water to a boil, then sterilize for 30 minutes.

12. Without opening the lid during the entire sterilization process, take out the filled containers one by one using special tongs and screw them on immediately.

13. Turn the jars over and cover them with a blanket. Leave "under a fur coat" until completely cooled. For about a day. Then put away for storage.

Since I filled the jars very tightly, I only got two 650 gram jars. Half of a small bowl is left to try. But even this was enough to taste this yummy.

And there is only one thing to say about this salad - it is not just tasty, but incomparably tasty! So be sure to cook such an appetizer, in winter it will certainly please you.

Freezing asparagus beans for the winter is the best way

This is perhaps the easiest and fastest way to harvest green beans for the winter. Thus, we prepare a semi-finished product in its purest form. When you need to cook something from it, we take out a bag from the freezer, defrost it and cook it.

But let's still consider what's what.

We will need:

• beans in any quantity
• freezer bags for vegetables

Cooking:

1. Rinse asparagus or green beans and cut off the ends on both sides.

Then cut it into fragments from 2 to 3.5 cm long, as you like.

2. Boil water in a large saucepan, lower the prepared cut into it. Keep in boiling water for no more than 3 minutes.

3. Then quickly throw the pods into a colander, it is not desirable that the heat treatment last longer than the specified time.

4. Pour cold water into a basin or other saucepan. If there are ice cubes, then you can pour them into the water. And put the processed pods into the container. Thus, the heating process will stop instantly. But the pieces will also need to be kept there for no more than 3 minutes.

5. Throw them back in a colander. Now it is necessary that all the water is glass, and the pods are slightly dry. If water remains on them, then the beans will be covered with a thin crust of ice, which is not at all desirable.

6. And at the final stage, put the cooked slices into bags in portions and put them in the freezer.

In winter, take a bag, defrost it, and cook various delicious dishes to your liking.

Video on how to cook beans in tomato sauce without vinegar

If you are preparing tomato juice for the winter, then you might like this video. Moreover, from it you can see that everything is prepared as simply as possible, and most importantly quickly.

Also, the advantage of this method is that this workpiece is not sterilized. It is placed hot under a warm blanket and pasteurized under the so-called "fur coat".

At present, when housewives do not really want to stand at the stove for a long time, they will certainly appreciate this recipe and take it into their piggy bank.

Dear friends, these are the wonderful recipes we reviewed today. All of them make great tasty preparations. If you have never harvested beans for the winter before, then be sure to do it, you will be amazed at how delicious it is.

And then every year you will plant this plant in your summer cottage to harvest and cook with it.

And that's all I have today. On this I say goodbye to you, and in conclusion I want to wish you excellent and tasty preparations!

Bon appetit!

Nutritious and healthy green beans are increasingly becoming a guest on the table of a simple layman. Eating this vegetable greatly diversifies the menu and heals the body. In winter, this is possible thanks to the timely preparation of green beans for the winter.

Benefit

Vitamins A, E, C and a myriad of trace elements necessary for the full life of a person, contains this food item:

• green (or asparagus) beans - a source of carbohydrates that give energy to the body;
• contains fiber, which ensures the normalization of the gastrointestinal tract;
• for lovers of diets - a mandatory component of the diet, since it contains few calories;
• indispensable for diabetics, as it contains the amino acid arginine;
• bean proteins are animal-like and therefore useful for vegetarians;
• cores should consume it regularly due to the presence of folic acid, magnesium and potassium;
• having an anti-inflammatory effect, it is important for the prevention of viral infections.

Care should be taken to provide yourself with wholesome food for the future and to make blanks from asparagus beans for the winter.

Possible harm

For all its usefulness, a garden resident may have a contraindication for allergic reactions, a tendency to flatulence, salt retention in the body. But it should also be remembered that it contains harmful phasin, the destruction of which is possible during heat treatment. Therefore, it does not hurt to stock up on a certain number of vegetable recipes, including harvesting asparagus beans for the winter.

Selection of fruits for conservation

A high-quality copy is an elastic, bright green pod. When feeling in it, you can find tightly seated peas. A wrinkled yellowed shell, the presence of voids - such a pod is not suitable for processing. You need to get rid of him.

pickling recipes

The simplest, but most popular methods are pickling and preservation.

For pickling green beans, we use spices: bay leaf, cloves, hot pepper, cinnamon (to the taste of the hostess and household). Boil the beans for five minutes. Pack tightly in jars with spices and herbs. Pour marinade (50 g of salt and a teaspoon of 9% vinegar per liter of water). Sterilize for five minutes, roll up turnkey, wrap until cool.

When canning beans, we take the same proportions of water, salt and vinegar. After blanching the pods for 5 minutes, drain the water. Tamp tightly into jars and fill with water with salt dissolved in it. Boil for about half an hour. Add vinegar and roll up. In winter, when the jar is open for use, we thoroughly wash the vegetable and use it for cooking.

Beans in pods with eggplant

Putting these two vegetables together will give you a new taste sensation, which will be enhanced by the addition of tomatoes and onions. Large cuts will improve the aesthetic appearance of the dish.

For 1 kg of beans, you should take 5 eggplants, 5 medium carrots, 10 small onions, 15 standard-sized tomatoes.

Ingredients are cut, stewed. Spices are added according to individual preferences. The quenching time depends on the amount of components used. Place the prepared stewed vegetables in prepared sterilized jars, add a leaf of laurel and a teaspoon of vinegar.

This dish can be used as an independent and as a side dish for meat products.

String beans with tomatoes

For cooking, in addition to 2 kg of beans, 1.5 kg of tomatoes, 400 g of onions and carrots are used. As spices: allspice ground pepper, bay leaf, a few peppercorns. Add garlic, parsley, basil. Vinegar, the amount of salt and sugar - according to taste.

Onions and carrots are fried in vegetable oil, with the addition of spices and parsley. At the same time, washed pods with cut tails are blanched for 5-7 minutes. Tomatoes are poured over with boiling water, skinned, ground with a sieve or chopped in a food processor. Boil the resulting tomato mass for 20 minutes. Place beans in a saucepan, sauté onions with carrots, pour over heat-treated tomato. Boil for 5 more minutes. Arrange the resulting salad in sterile jars.

appetizer salad

This salad is suitable for a family dinner and will be relevant on the festive table. To make it, you need a kilogram of the following vegetables: beans in pods, bell peppers, carrots, onions, tomatoes. And you also need a glass of garlic and sugar, half a liter of sunflower oil, a pod of hot pepper, salt, a couple of teaspoons of vinegar (per 1 liter jar). Vegetables are being prepared: beans are placed in boiling water for five minutes, onions and sweet peppers can be cut either into cubes or into strips. Carrots are crushed with a grater. Tomatoes are twisted in a meat grinder. Garlic and hot pepper are crushed to a state of porridge in a food processor.

The next stage is the cooking process. Beans with tomatoes are put on fire and boiled for about 10 minutes. The remaining vegetables are stewed, with the exception of garlic and hot peppers. After that, all the ingredients are mixed, sugar, salt, vegetable oil and vinegar are added. The last step is to bring this mixture to a boil and turn it off. In sterile jars, an uncooled snack is laid out to the eyeballs. After that, ready-made canned food should be wrapped.

Green bean salad with carrots

This recipe will appeal to both vegetable lovers and meat lovers, as it can be a good side dish for it.

To a pound of asparagus beans, add 3 carrots, 5 medium tomatoes, 4 small onions, 2 cups of sunflower oil, 1.5 tbsp. l. vinegar, 15 g of black ground pepper, 15 g of salt and sugar, a bunch of basil.

Clean beans are cut into large pieces. Pour boiling water over the tomatoes, remove the skin, cut into several slices. Chop onions and carrots into rings. Basil is best made in large pieces. Carrots, onions, tomatoes are stewed in a deep saucepan. After 15 minutes, they are joined by boiled green beans, basil, spices, a little salt and sugar, and lastly - vinegar. After 20 minutes, the salad is removed from the heat and laid out in jars to the very top so that when the jar is covered with a lid, there is no air left and the product does not deteriorate in the future. Jars are placed in a pot of water, after sterilization for 10 minutes they are closed on a turnkey basis.

Solyanka with green beans

To prepare this original dish, you should take 750 g of asparagus beans, 1 kg of carrots, 1 kg of white cabbage, 1/2 kg of onions, 1 tbsp. l. tomato paste, allspice, bay leaf, salt.

The pods are boiled for 10-15 minutes and fried in vegetable oil. Cabbage and carrots are stewed in a separate bowl. Tomato paste is added to the onion, fried until golden brown. After a separate treatment, all vegetables are stewed together for about 20 minutes. Salt, pepper, add bay leaf. The finished hodgepodge is packaged in jars of the required capacity. Sterilized for 20 minutes.

After twisting, it must be stored in a cool place.

Marinated string beans with dessert onions

For 1 kg of beans, take 200 g of dessert onions. For marinade for 1 liter of water - 1 cup of vinegar, 125 g of sugar, 10 g of salt. Prepare spices: 5 pieces of peppercorns, bay leaf, horseradish root, mustard seeds, 20 g of vegetable oil.

Make a marinade from salt, sugar and vinegar. Arrange spices in sterile glass jars, pour in vegetable oil. After blanching, cool the pods under running cold water. Chop the onion. Mix beans with onions. Pack them tightly into jars. Pour in the marinade. Sterilize for at least 30 min. Roll up the key.

Pickled beans will appeal not only to your household, but also to guests. It is necessary to preserve it, adhering to our recommendations.