How to prepare green beans for the winter. Green bean salad for the winter

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Probably everyone remembers the cartoon about sheet music, where they sang songs, and so there was this fragment: “Beans, beans, so the beans have grown...”. This is how we grew beans, and not just beans, but green beans or asparagus beans. What to do with her, how to deal with her?

The easiest way is to prepare a salad (after boiling it) and eat it. And in order to please all your loved ones with delicious legume dishes in winter, you need to freeze or preserve green beans.

Preparing green beans for the winter will not take you much time, but these seams will add variety to your winter menu. Use these canned beans with vegetables as an addition to any meat dish or as an independent snack. Today we will use carrots, garlic and onions as additional ingredients for green beans. You can choose the ingredients based on your preferences.

In order to get a more tender preparation, we recommend using young bean pods for its preparation, removing the veins.

Ingredients:

Green (asparagus) beans – 0.5 kg,
Carrots – 100 grams,
Onions – 1 head (weighing about 100 grams),
Garlic 2 - 3 cloves,
Salt – ½ tbsp. spoons,
Granulated sugar – 2 tbsp. spoons,
Chili pepper (green) – 5 grams,
Water – 0.5 liters,
Allspice peas 2 - 3 peas,
Wine vinegar (6%) – 1 tbsp. spoon for every 0.5 liter.

Cooking process:

Pour cool water into a large container and rinse the beans. Then dry them and chop them into cubes approximately 3–4 cm long. Peel the onions and small carrots. Carrots should be cut into thin slices. And cut the onion into thin half rings. Cut the hot chili pepper into small pieces or circles. Mix all the ingredients for the salad in a deep bowl.

Fill pre-sterilized jars with a vegetable mixture of beans, onions, carrots and peppers.

Place allspice peas on top and pour the required amount of wine vinegar. Now prepare the marinade. Pour granulated sugar and salt into boiling water, dissolve and bring to a boil again. Pour the boiling marinade into the jars with the vegetable mixture.

Cover the jars with the preparation with clean lids and sterilize for 10 - 15 minutes. Roll up the cans of beans with a special key and wrap them in a warm blanket. Leave the pickled beans upside down until they cool completely. Store the blanks in a cool, dark place.

Experiment with additional ingredients, you will succeed! Good luck with your experiments and bon appetit!

Thanks to Christina for the step-by-step photo recipe.

You might like this recipe for beans in tomato sauce:

Best regards, Anyuta.

Greetings to all visitors to the culinary blog “Simple Recipes”. Everyone knows how healthy green beans are. We plant it in our dacha every year. But sometimes it produces such record harvests that it is impossible to “process” it over the summer and simply eat it.

Then we began to freeze it, and since last year we also canned it. And today I offer you a simple canning of green beans, the taste of such beans is sweet and sour. In winter, canned beans can simply be eaten instead of a side dish or added to.

This year we planted it for the first time and were very pleased. This variety is not yet widespread enough, because specific information about it was not found on the Internet. But in terms of yield and taste, I would give it only excellent.

The recipe for canning green beans is based on 4 liter jars. We thoroughly wash the green beans needed to fill these four jars under water. We cut off the ends. We take out the fibers, if any (Metro green beans are fiber-free). Beans that are too long need to be cut, of course. Place all the beans in a large saucepan, add water and cook from boiling for 7 minutes. We drain the water and place the beans in sterilized jars, having previously placed 2-3 cloves of garlic and dill on the bottom of each jar. Pour boiling marinade and roll up.

Ingredients for marinade:

for 1 l. water
200 gr. Sahara
1.5 tbsp. spoons of salt
100 gr. vinegar (9%).

Turn the jars upside down and wrap them until they cool.

I hope your loved ones will like canned green beans. Bon appetit!

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

The beans should not be completely ripe; it is better to pickle only young plants. They have a delicate consistency and do not need to be boiled for a long time to become soft and tender. But young plants will absorb the marinade well and become juicy.

Required ingredients:

Dill – 2-3 sprigs;
Garlic – 3-4 cloves;
Vinegar 9% - 50 milliliters;
Sugar – 50 grams;
Salt – 10 grams;
Water – 0.5 liters.

Pickled green beans recipes for the winter:

The beans must be washed well and sorted; it is better not to use overripe pods. It is necessary to cut off a small part on both sides; it is too rough and unsuitable for pickling. The remaining part of the plant must be cut into equal pieces;
Place the pulp into boiling water and cook for 5 minutes. After cooking, transfer the mixture to a colander and allow to drain;
Wash the dill, remove the yellow parts, you can use ;
Peel the garlic and can use it whole;
Place garlic and dill in prepared jars. Then you can put the pulp in a jar;
Separately cook the marinade. Dissolve salt, granulated sugar in boiling water and add vinegar last;
Pour the solution into the pulp, cover with lids and place for sterilization in a separate pan with boiling water. But you don’t have to sterilize again, just pour the solution into the pulp and roll up the lids;
Before the cans cool, they should be placed upside down in a warm blanket.

How to pickle green beans for the winter

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

Required ingredients:

Fresh green beans – 3 kilograms;
Sugar – 100 gr.;
Table vinegar 9% - 50 g;
Water – 1 l.

Recipe for pickling green beans for the winter:

Sort the fruits, wash them, cut them into neat small pieces. But you don’t have to cut the pods if they are completely placed in the marinating container;
The pods are simmered over low heat for about 5-10 minutes. The cooking time may vary depending on the degree of ripeness of the pulp. Very soft fruits do not need to be cooked for a long time, 3-5 minutes is enough. But if the pods are large, then the cooking time must be increased to 10 minutes;
While the pulp is boiling and draining in a colander, you can prepare the jars, rinse them thoroughly, and use soda. And then you need to sterilize the containers. It is convenient to do this in the oven, since several cans are sterilized at once;
Then put spices and herbs (if used) into the container, then you can add the pulp;
Pour boiling water into the prepared preparations, cover with lids and a towel. Leave to infuse for 30 minutes;
Then the water is drained, brought to a boil again, season with salt, sugar, vinegar and turn off;
Pour the prepared marinade over the pulp and roll up the lids. The jars must be placed under a very warm blanket, upside down, until they cool completely. After cooling, you can put the twists in a cold place.

How to pickle green beans for the winter

In addition to the necessary ingredients, you can add a small amount of honey, it will add a little sweetness and aroma. But you should not add honey in large quantities, the preparation will turn out too sweet, and the main ingredient is a vegetable.

Required ingredients:

Green beans – 300 grams;
Vinegar 6% - 2 tbsp. spoons;
Salt – 20 grams;
Water – 750 milliliters;
Refined vegetable oil – 20 ml;
Garlic – 5 cloves.

Marinating green beans for the winter:

Before preparing the workpiece, you should put the jars and a pan of hot water for the marinade on the stove to sterilize;
Now you can start preparing the ingredients. Wash the pods, sort them, remove rough parts and veins;
Place salt, vinegar, pepper, garlic, bay and vegetable oil into boiling water. Boil the entire mixture for 5-7 minutes, add the prepared pods and cook for 15 minutes over low heat;
When the mixture is ready, add garlic to it and cover with a lid. The mixture should cool slightly;
After this, you need to send the container to a cold place, it should sit for about 4 hours. Then you can transfer the mass into separate sterile jars and roll up the lids.

Marinated green beans recipes

First, you need to boil the vegetables so that the marinade penetrates into the pulp better. You can add various spices to the boiling water, then the mass will have an additional aroma and taste. You can pickle vegetables without spices, using only the main ingredients for the marinade, and they will turn out no less tasty and appetizing.

Required ingredients:

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

Marinate green beans for the winter:

Wash the pods, cut off the ends, they are cut off so that the marinade gets inside the pods and the mass marinates faster. And if the pods are large, then you need to cut the pulp into equal cubes;
Place the pulp in a saucepan, add water and let it simmer. After boiling, boil the mixture for 1 minute, then transfer the mixture to a colander and while they cool and remove excess liquid, you can start preparing the marinade;
For preparation, only specially sterilized jars are used. They should be sterilized at high temperatures; usually the jars are placed over steam or in the oven. But every housewife has her own methods of sterilization and all the tools suitable for this;
First transfer spices and herbs, if used in this recipe, into prepared jars. And then you can lay the pods, they should be laid tightly, without large voids;
After this, you should start preparing the marinade. For it, water is measured, boiled, seasoned with sugar and salt. Stir a little, wait until the crystals dissolve and remove from heat. Add a measured amount of vinegar to the hot solution, mix and use;
Fill the prepared jars with the mixture with hot marinade; it should reach the edges. Immediately the blanks are closed with iron lids, turned over and placed under a warm blanket. Thus, the workpiece should be steamed well and the pulp will become more tender. Long-term cooling also helps extend shelf life. After cooling, the twist is removed to a cold room.

Pickled asparagus and green beans for the winter

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

Required ingredients:

Green beans – 1 kilogram;
Garlic – 2 cloves;
Dill – 2-3 sprigs;
Allspice – 2-3 peas;
Sugar – 2 tablespoons;
Table salt - a tablespoon;
Table vinegar 9% - 2 tbsp. spoons;
Water – 1 l.

How to pickle green beans for the winter:

First, you should put a pot of water on the stove to boil;
Wash the vegetables, remove overripe and damaged pods; if you want, you can cut the pulp into equal cubes. But you can leave the pulp entirely, and the fruits must also be cut on both sides;
Place the prepared pods into boiling water and cook over low heat for 5 minutes, then remove the pulp from the water and wait until it dries a little;
Place the dried mass into prepared jars, compact it a little, add the pulp, and put the prepared seasonings and herbs on top;
In a separate container, you need to mix very hot water with salt and sugar, stir until the crystals are completely dissolved. Lastly, add a measured amount of vinegar, it is recommended to take vinegar that is not too tart, 9% is enough, it gives the mixture a piquant flavor, but does not oxidize it too much. After adding vinegar, stir the mixture, the marinade is ready;
The hot marinade prepared earlier must be immediately poured into glass jars; the pulp must be completely covered with liquid;
Cover the blanks with previously sterilized lids and place them in hot water so that they are immersed 2/3 of the way. We wait until the water boils and begin to note the time. Sterilization should take 25 minutes, but if the containers are small, you can sterilize them for 15 minutes;
After sterilization, you must immediately roll up the jars with iron lids, turn them over, and wrap them in a warm blanket. So the jars must cool completely, then they are put into the cold. This preparation should be given some time to marinate so that the pulp becomes more saturated with the marinade.

Marinated green beans with butter are simply irreplaceable during the fasting period, with a vegetarian diet. Of course, it is worth consuming beans in any form as part of your diet; they contain many vitamins and will add nutritional value to your diet. Beans are often used as a substitute for heavy meat dishes, which are not very beneficial for the body.

1. Wash the beans, remove tails and hard fibers, if any. Long pods, if closed in liter jars, can be left whole; for half-liter jars it is better to cut them into 2 parts. Next, the beans need to be soaked in cold water for several hours.

2. Cook the prepared bean pods until half cooked (about 5 minutes).

3. Wash the jars thoroughly, sterilize over steam or pour over boiling water and dry. Next, prepare the ingredients required for the recipe.

4. Place fresh parsley leaves, dill sprigs, two cloves of garlic, a few cloves of sweet pepper, a pea of allspice, a couple of black peas on the bottom of a glass container.

5. Fill the jars with boiled hot bean pods, packing them tightly.

6. Now it’s time to prepare the marinade: add bay leaf, 50 g of salt, 75 g of sugar and black pepper to 1 liter of water.

7. When the marinade boils, pour half a glass of vinegar into it and, after stirring, immediately pour into jars.

8. Green beans doused with marinade and set to sterilize for 10 minutes.

9. Roll up the jars with metal lids and turn them upside down. It is advisable to wrap the canned food for a while and keep it in this form until it cools completely. This preservation tolerates storage very well.

Green beans for the winter, prepared according to this preservation recipe, can be used as an independent snack or combined with other pickled vegetables. An appetizing, tasty dish will delight your family not only on a weekday, but will also decorate the holiday table.

In the arsenal of every housewife there will definitely be a couple of worthy recipes involving green beans. But not everyone knows that this legume can be prepared for the winter, for example, pickled or frozen. In today's episode we have green beans and preparations for the winter from these green beans.

Recipe No. 1

Pickled green beans extremely good as a side dish for various meat and fish dishes. You can also add it to stews, a variety of salads, light vegetable soups, omelets and casseroles.

Only young beans with delicate skin, without thick, coarse threads, are suitable for canning. The amount of ingredients indicated in the recipe yields 3 half-liter jars of pickled green beans.

Pickled green beans for the winter

Ingredients:

Asparagus (green) beans - 0.5 kg,
Carrots - 1 pc.,
Garlic 2-3 cloves,
Bay leaf 1-2 pcs.,
Black peppercorns,
Dill or parsley;

For the marinade:

Water – 1 l,
Granulated sugar – 3 tbsp.,
Salt – 2 tbsp.,
Vinegar 9% - 1/3 tbsp.

How to pickle green beans for the winter:

Green beans are washed from dust and dirt; it is convenient to do this by placing them in a large container of water.

Now comes the most painstaking and lengthy work: you need to cut off the ends of each pod. In addition, if the beans are very long and do not fit into jars, then cut them into pieces.

Green beans are an extremely healthy plant, but not in their raw form. The pheazine contained in the pods can cause poisoning of the body, so the beans must be subjected to heat treatment. Place clean, chopped green beans in a saucepan, add boiling water, cover with a lid and cook over moderate heat for 10 minutes.

While the beans are on the stove, thoroughly wash the glass jars with soda. Boil metal lids for seaming in clean water for at least 5 minutes. Then carefully lay them out on a kitchen towel and let them dry.

In each jar we put a sprig of parsley, a few peppercorns, and garlic cloves. We cut the peeled carrots crosswise into circles or cubes, and also place them in jars.

Drain the water from the boiled beans, and put the pods themselves into jars along with the other ingredients.

Let's prepare the marinade. Pour a liter of water into a saucepan, add bay leaf, salt and sugar, bring to a boil. Then pour vinegar into the boiling marinade and fill the contents of the jars.

The final stage of the whole process is sterilization of the pickled beans in jars. Place a towel folded in several layers at the bottom of a large pan and place the jars on it.

Cover each jar with a lid. Then carefully pour hot water into the pan up to the shoulders of the cans and place on medium heat. After the contents of the pan boil, turn down the heat. Sterilize half-liter jars of beans for 25 minutes. Then we roll up the lids and put them in the pantry for storage.

Ksenia told how to make pickled green beans.

Recipe No. 2

Green beans frozen for the winter are a very practical preparation. Green beans contain a fairly large amount of fiber and vitamins, which we lack so much in winter.

I propose to consider together the step-by-step process of freezing green beans, as well as discuss what dishes can then be prepared from it. Many housewives freeze beans incorrectly, simply putting them in bags and putting them in the freezer. Such reserves can then be safely thrown away. The main mistake in freezing beans is the lack of heat treatment. The whole secret is in preliminary preparation with obligatory blanching.

Frozen green beans

For the freezing process we need

Ingredients:

fresh unripe beans in pods,
salt,
water,
packages.

Cooking process:

Beans can be frozen in two ways.

First method.

We thoroughly rinse the pods under running water and get rid of dry, unusable ends. We cut them, but not all the way, and then we break them and tear them off, so we can capture the hard veins on the sides.

Cut into pieces and try to keep them the same length (3-4 cm). We put all the beans for preparations in one container.

In another pan, put water on the fire, wait for it to boil and add salt. Add salt to taste.

Place the chopped green beans in boiling water.

Cook until done (15-20 minutes) and drain in a colander. As a result, we get an almost ready-made semi-finished product, which, once frozen, can be immediately used in dishes.

The second method is to blanch for 3-5 minutes. That is, we are preparing a semi-finished product, which after consumption still needs to be cooked.

To preserve the green color of the beans, they must be immersed in cold water after boiling water. Next, place the pods on a towel to dry.

Place the beans in bags, forming a flat layer.

Place the bags on the freezer shelf.

Many people are prejudiced against green beans. But in vain, only one benefit for the body!

What to cook with green beans

There are a wide variety of frozen green bean dishes available. It is used to prepare casseroles, omelettes, and simply stewed with vegetables.

I'll tell you about omelette with beans with the addition of cheese, which I cook for breakfast:

Lightly fry 200g frozen green beans with a little oil. Beat 2-3 eggs, add 50 ml of milk, salt and spices. Pour the egg-milk mixture over the beans. Sprinkle grated cheese on top. Cover the omelette with a lid and simmer over low heat until cooked under the lid.

We thank Anna Morgunova for the useful recipe for bean preparation.

Best regards, Anyuta.