Research by nutritionists has shown that some vegetables have extremely low calorie content. This list also includes green beans. Cooking recipes for the winter (such popular types of preparation as canned and frozen) will help preserve not only unique taste qualities, but also the vitamins and minerals contained in this type of bean.

What are the benefits of green beans?

First of all, let's determine that green beans are not asparagus, but a type of green bean. Asparagus is eaten in the form of young shoots, and beans are eaten only as pods. They are similar only in terms of calorie content: both products are dietary. They call asparagus beans because their pods are very similar to asparagus shoots, but in fact they are 2 different products.

Asparagus (left) and green beans (right)

Green beans grown in our climatic zone, found everywhere, it is unpretentious in care, but thermophilic. It takes root especially well in the southern part of the country.

Green beans are rich in minerals and vitamins and contain a large number of potassium (48%), magnesium (8%), calcium (4-5%), as well as all B vitamins, especially B9 (10-11%) and B2 (7-8%).

A diet based on asparagus beans is prescribed to people who are sick diabetes mellitus. After all, the product contains a natural analogue of insulin (arginine), which gently lowers blood sugar levels. Legumes improve liver performance due to their high iron content. Helps treat tuberculosis and hepatitis. Strengthens nervous system and acts as a sedative. Is an integral part of treatment urolithiasis, and also counteracts the growth of tartar. People who are obese should definitely include green beans in their diet, replacing pasta and potato side dishes with it. It is rich in fiber (13-15%), which helps cleanse the intestines of waste and toxins.

Important! Green beans fill your stomach quickly and contain only 30 calories.

Also, green beans have a positive effect on potency, and the increased content of antioxidants will help the body's cells recover and rejuvenate. People over the age of 40 need to eat green beans at least 2-3 times a week.

Preparing green beans for canning

In order for this useful product gets on the table all year round, green beans are being prepared for the winter. Of course canned beans loses a row beneficial properties, but most of them still remain. Preservation recipes are varied and simple.

Remove the stems of the green beans before canning.

Green beans purchased at a store or market counter should be bright green. These beans will be juicy and soft. If you grew it on your plot, then do not delay harvesting: the younger the pods, the fewer hard veins formed between the beans. The product must be processed in the first 2-3 days after collection so that the pods do not have time to dry out. Before processing, beans should be stored in a cool, dark place. A refrigerator is best.

Preparing green beans for canning for the winter is quite easy.

• wash the bean pods;
• trim the ends;
• Blanch (immerse in boiling water) the beans for 5 minutes;
• dry the product.

It is also necessary to prepare the container in which the green beans prepared for the winter will be stored. Be sure to thoroughly wash the jars and sterilize them over steam or in the oven. Instead of detergent it is better to use baking soda, so if the jar is not rinsed properly, the product will not give any aftertaste.

Advice. To prevent a glass jar from bursting in a hot oven, it must be washed warm water and place for sterilization in a horizontal position (lay on its side).

Beans, canned by pickling

Pickled green beans in jars

Marinating green beans will preserve a large amount of the minerals and vitamins contained in it. Such a blank can stand for several years, awaiting its fate. Recipes for preparing marinades differ from brines in that vinegar is added to marinades as the main preservative. Marinated beans are distinguished by their particularly soft pods and delicate taste.

Important! When canning beans for the winter, keep the tools sterile and the room clean so as not to introduce pathogenic bacteria into the preparation.

Canned beans are marinated in different ways. The choice of recipe is yours.

Green beans marinated with herbs

To prepare it you will need:

• fresh green beans (0.5 kg);
• horseradish root (1.5 g);
• fresh dill (50 g);
• parsley (50 g);
• salt (1.5-2 tbsp.);
• sugar (1 tbsp);
• black pepper (10 peas);
• ground cinnamon (1-2 g);
• dried spicy cloves (3 pcs.);
• vinegar (50 g).

Canning jars should be well washed and sterilized

You need to marinate whole bean pods or cut into 3-4 pieces. Simmer the prepared beans in vegetable or olive oil. While it is frying, prepare the marinade: add salt and sugar to 1 liter of boiling water, after 10 minutes of boiling, pour in vinegar. Place the beans in sterile jars, top with herbs and remaining spices and pour over the marinade.

Cover the jars with sterilized lids and cook in a water bath. Boil for at least 15 minutes. Roll up the jars and leave them to cool in the “upside down” position, cover with a thick cloth so that the cooling process occurs as slowly as possible. Store in a cool place - cellar or refrigerator.

Pickled spicy beans with garlic

For this recipe you will need:

• garlic (3 large cloves);
• bay leaf (4 pcs.);
• dried spicy cloves (5 pcs.);
• vegetable oil (50 g);
• salt (1 tbsp);
• sugar (2-3 tbsp);
• allspice (5 peas);
• vinegar (100 g).

Do not skimp on spices for the marinade - they will add a wonderful aroma

Wash and dry the prepared young beans, remove the ends with veins. Boil until tender for 7-10 minutes. Drain the water and place the boiled beans in sterile jars. Cut each of the garlic cloves into 4 pieces and add equally to each jar. Add the remaining spices.

Prepare the marinade: add sugar and salt to boiling water, after they are completely dissolved, pour in vinegar and vegetable oil. Boil for 1 minute. Pour the resulting marinade over the beans, let cool and cover with lids sterilized in boiling water.

Preserving beans using the salting method

This method of preparing green beans is very simple. Cooking recipes are varied, and the product preserved by pickling will delight you with its taste and vitamins all winter long.

Salted green beans with cherry and currant leaves

To prepare this recipe you will need:

• young pods of green beans (2 kg);
• black currant leaves (1 piece per liter jar);
• cherry leaves (1 piece per liter jar);
• horseradish root;
• black pepper (8-10 peas);
• garlic (2-3 cloves);
• salt (80 g);
• water (1.5 l);
• vodka (50 g).

Prepared asparagus pods must be tightly laid in layers (beans, cherry leaves, currants, garlic, horseradish, beans) in liter jars, having previously sterilized the container. Add pepper. Boil water, dissolve salt in it (2 tablespoons per 1 liter of water) and cool. Pour cold brine into the prepared jars and add 2 tsp to each. vodka. Cover with clean nylon lids and store in a cool, dark place. Beans canned in this way do not lose their green color and is stored for a long time.

Canned green beans with vegetables

Recipes for canned salads with green beans differ in the preparation process and composition. Once you try one of the recipes, you will cook them again and again.

Fried green beans have a very special taste

Green beans stewed with vegetables and herbs

This recipe includes:

• young green beans (2.5 kg);
• onions (600 g);
• carrots (600 g);
• parsley (50 g);
• parsley root (100 g);
• vegetable oil (50 ml);
• granulated sugar (75 g);
• rock salt (40 g);
• vinegar 3% (75 ml);
• black pepper (10-15 peas).

To properly prepare the dish, you need to prepare the bean pods and cut them into 2 cm pieces. Peel, cut into half rings and sauté in vegetable oil. Peel the parsley root and carrots, cut into slices and fry. Wash and chop the parsley. Green beans can be fried in a frying pan or left blanched.

Choose very young beans for canning - then the dish will be tender

Cut ripe red tomatoes into slices and simmer for 12-15 minutes. Add fried vegetables and spices. Add water and bring to a boil, pour in vinegar essence and add sugar. At the end add chopped parsley. The vegetable mass should be liquid enough to fill all the voids in the jar.

Place pieces of asparagus in sterile jars and fill with vegetable mixture. Roll up the lids. In winter, your household will happily enjoy this dish.

Stew of green beans, cabbage and eggplant

This recipe includes the following ingredients:

• young green beans (1 kg);
• red tomatoes (1 kg);
• onions (600 g);
• medium-sized zucchini or zucchini (2 pcs.);
• sweet bell pepper(5 pieces.);
• eggplants (1 kg);
• cauliflower (200 g);
• white cabbage (500 g);
• vegetable oil (50 ml);
• cilantro (15 g);
• parsley greens (15 g);
• celery greens (15 g);
• salt, spices (to taste).

To prepare the dish, you need to wash the vegetables, blanch the tomatoes and peel them. Remove the seeds from the pepper and peel the skins from the onion. Boil green beans in salted water for 12-15 minutes. Cut into pieces 2-4 cm. Cut the eggplants into cubes and add salt to release the bitterness. Squeeze them and fry them.

Before putting in vegetable stew, green beans need to be boiled

Separately, fry the zucchini and peppers, add the onion cut into half rings. Chop the white cabbage and pour boiling water over it. Cauliflower blanch for 1-2 minutes.

Drive the tomatoes through a meat grinder and chop the greens. Place the vegetables in a saucepan and stir, add salt and spices. Boil. Place in sterile warm 0.5-1 liter jars and sterilize in a water bath for an hour. Roll up and cool, turning over onto lids. Store in a cool, dry place.

Freezing green beans for the winter

A frozen product is practically no different from a fresh one. It retains 90% of general composition vitamins and minerals, which is quite enough to boost and maintain immunity during the winter. If freezing is done correctly, the harvested green beans will retain their appearance and structure until the next season. All recipes are equally good, but we will show 2 main ways of how this process is carried out.

It is better to freeze beans by cutting them into pieces, then in winter the product will be convenient to add directly to dishes

Freezing Fresh Green Beans

To use this method, the product must be processed correctly and thoroughly. To do this, you need to cut off the ends of the pods and their stalks. They include hard membranes, and in order not to spoil the dish, it is better to remove them. After trimming, the beans must be rinsed with plenty of running water and dried in a colander, cheesecloth or paper napkins. You can cut the beans into pieces, or you can freeze the whole pods, it depends on the aesthetics of the dishes that you are going to prepare in the future.

Advice. Freezing sliced ​​green beans saves more freezer space.

Wash and dry green beans before freezing

When freezing, it is best to use special vacuum bags or containers from which air can be pumped out. This way the workpiece is preserved better and has a crumbly shape. After packaging, the green beans are placed in the freezer and frozen. If the camera is programmable, then the “dry freezing of vegetables” program is selected.

Freezing boiled green beans

This method of storing beans for the winter does not subsequently require additional processing; they can be immediately fried or stewed, taking into account the cooking recipe.

Preparation for the process is carried out using the same method as when freezing fresh green beans. Next, it is cut into pieces and boiled for 4-6 minutes. Drain the water and allow to cool, then place on paper towel, dried and packaged in bags.

Freeze the product in small portions

Step 1: Boil the beans.

Sort out the green beans, rinse thoroughly under running water and dry. Cut off the ends on both sides, and then cut the beans into smaller pieces. The specific size of these pieces depends on your desire, but it is more convenient to make them shorter, according to 3-4 centimeters.
Boil the prepared green beans in a saucepan with water for 8-10 minutes after boiling. After which it will need to be drained in a colander and given excess liquid drain.

Step 2: prepare the tomatoes.

Rinse the tomatoes with warm running water, cut out the stems, and then cut the vegetables into cubes small size.

Step 3: prepare the carrots.

Rinse the carrots thoroughly with running water, washing away sand and other dirt. Then peel the root vegetable, rinse it again and chop it using a grater.

Step 4: prepare the onions.

Peel the onion, rinse cold water to make it more comfortable to work with, and then cut it into feathers or half rings. If you have large vegetables, it is better to cut them into large cubes.

Step 5: fry carrots and onions.

Heat in a frying pan 100g vegetable oil. Fry the onions and grated carrots in it until the vegetables change color and become softer. At the same time, during frying, the contents of the pan must be stirred all the time so that nothing burns, and turn the heat to medium power.

Step 6: Prepare green bean salad.

Take a large saucepan or a deep enough frying pan, mix boiled asparagus and fried onions and carrots, as well as tomatoes. Pour in the remaining oil, add salt and granulated sugar. Mix everything thoroughly and simmer over medium-low heat for 40 minutes. Stir the vegetable mixture occasionally, again to ensure nothing burns.

Step 7: prepare green bean salad for the winter.

Immediately place the finished salad in sterilized glass jars without allowing it to cool. By the way, it is better to take small jars so that after opening they are not stored in the refrigerator, but are eaten immediately. Close the jars filled with asparagus bean salad tightly with lids, wrap them and place them on the lids upside down until they cool completely.
Once the green bean salad has become room temperature, turn the jars with it over to their original position and hide it, put it out of sight, so as not to accidentally eat it ahead of time.

Step 8: Serve green bean salad for the winter.

Green bean salad is a satisfying dish in itself. You can eat it straight by simply opening the jar and putting its contents on a plate. But it’s better to warm up the salad by adding, for example, meat or sausages to it, then you’ll get a kind of asparagus bean lecho that the whole family will definitely like.
Bon appetit!

Some housewives add bell pepper, ground in a meat grinder or cut into strips, to the green bean salad.

You don’t have to cut the tomatoes, but pass them through a meat grinder.

Green beans in cans can be useful at any time of the year. IN winter time it is more useful and is needed to replenish the body essential vitamins. Vegetables should be in the diet at any time of the year, and pickled beans, like delicious dish, which 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:

1. 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;
2. Place the pulp into boiling water and cook for 5 minutes. After cooking, transfer the mixture to a colander and allow to drain;
3. Wash the dill, remove the yellow parts, you can use ;
4. Peel the garlic and can use it whole;
5. Place garlic and dill in prepared jars. Then you can put the pulp in a jar;
6. Separately cook the marinade. Dissolve salt, granulated sugar in boiling water and add vinegar last;
7. 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;
8. 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:

1. 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;
2. 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;
3. 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;
4. Then put spices and herbs (if used) into the container, then you can add the pulp;
5. Pour boiling water into the prepared preparations, cover with lids and a towel. Leave to infuse for 30 minutes;
6. Then the water is drained, brought to a boil again, season with salt, sugar, vinegar and turn off;
7. 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:

1. Before preparing the workpiece, you should put the jars and a pan of hot water for the marinade on the stove to sterilize;
2. Now you can start preparing the ingredients. Wash the pods, sort them, remove rough parts and veins;
3. 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;
4. When the mixture is ready, add garlic to it and cover with a lid. The mixture should cool slightly;
5. 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:

1. 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;
2. 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;
3. For preparation, only specially sterilized jars are used. They should be sterilized when 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. 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;
5. 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;
6. 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:

1. First, you should 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 equal cubes. But you can leave the pulp entirely, and the fruits must also be cut on both sides;
3. 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;
4. Place the dried mass into prepared jars, compact it a little, add the pulp, and put the prepared seasonings and herbs on top;
5. 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;
6. The hot marinade prepared earlier must be immediately poured into glass jars; the pulp must be completely covered with liquid;
7. 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;
8. 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, you should eat beans in any form when dietary nutrition, it contains many vitamins and will add nutrition to the diet. Beans or often replace heavy meat dishes, which are not very beneficial for the body.

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 meats and fish dishes. You can also add it to stews, various salads, light vegetable soups, omelettes 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 lies the most painstaking and long work: The ends must be cut off from 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. We boil metal lids for seaming in clean water 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 and 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. Main mistake in freezing beans - no heat treatment. The whole secret is in preliminary preparation with obligatory blanching.

Frozen green beans

For the freezing process we need

Step-by-step recipes for green beans for the winter with vinegar, tomato, and various vegetables

2018-08-18 Marina Vykhodtseva

Grade
recipe

2036

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

0 gr.

Carbohydrates

12 gr.

62 kcal.

Option 1: Classic green beans for the winter

Green beans can not only be frozen, but also rolled into jars. In winter, such a preparation can serve as a side dish, an independent dish, or an addition to a vegetable stew. We choose young and soft enough pods so that we don’t have to cook them for a long time.

Ingredients

• 2 kg of green beans;
• 1.5 liters of water;
• 4 tsp. salt;
• 4 tsp. vinegar essence;
• 100 g sugar;
• peppercorns.

Step-by-step recipe for classic green beans for the winter

Wash the green beans and cut them into three centimeter pieces. You can make it a different length, but it is in this size that the pods easily fit into jars and do not leave many voids.

Boil an arbitrary amount of water in a saucepan to boil the beans. Pre-treatment will greatly improve the flavor of the pods. We fall asleep, boil for literally three minutes, drain into a colander.

Jars need to be prepared in advance; it is convenient to use a volume of 0.5 liters. Place hot green beans in them. Sometimes we shake it so that there are fewer voids. Throw in a couple of allspice peas for flavor.

Add salt and sugar to the recipe water and boil for a couple of minutes. Turn off and add vinegar essence. Stir the marinade. Pour hot liquid over beans in jars. The water should not reach the very top of the jars, otherwise when boiling it will end up in the canned food. The ideal level is up to the shoulders.

For sterilization, you need a wide saucepan that will fit all the jars. We throw a rag to the bottom, put the beans, cover with lids and pour hot water around the jars. We put this entire structure on the stove. We begin sterilization. For 0.5 liter cans it will take 20 minutes.

Take out the finished beans and roll them up. We turn the workpiece over and leave it in this position for a day under a thick blanket.

Here only peppercorns are added for flavor. But if desired, you can add other spices, various spices, chopped garlic, hot pepper.

Option 2: Quick recipe for preparing green beans for the winter

An option for preparing green beans for the winter, which does not require sterilizing filled jars in a saucepan. Tomatoes are used as filling. According to the recipe, they are twisted together with skins and seeds. But you can also take pure juice.

Ingredients

• 1 kg of tomatoes;
• 1.5 kg of beans;
• 70 ml vinegar 9%;
• 80 ml oil;
• 80 g sugar;
• 1 tbsp. l. salt.

How to quickly cook green beans for the winter

We wash the bean pods and cut them into pieces no larger than five centimeters. Place in a pan of boiling water, boil for three minutes and let drain into a large colander.

Twist the tomatoes, add salt and granulated sugar, and place on the stove. Let it boil well, skim off the foam, add vegetable oil. After a minute, add the beans.

Boil the pods in the tomato for 15 minutes. Let's check. If they are too harsh, then increase the time to 20 minutes. At the very end we try. If there is not enough salt, you can add it.

Pour 9% table vinegar into the preparation, stir, turn off the stove. Place the hot green beans into sterile jars and roll them up.

During the first cooking of green beans, nothing is added to the water, but if you wish, you can throw in bay leaves, peppercorns, dill umbrellas, they will share their aroma.

Option 3: Preparing green beans for the winter (pickled)

Another way to marinate green beans. Blank with minimum quantity ingredients. Basically it's just spices and vinegar. In winter, you can open the jar, drain the liquid, add garlic, herbs, any sauce, or use it for omelettes, casseroles, and stews. The amount of beans is not indicated here; the proportions of the ingredients for the brine are mainly important.

Ingredients

• green beans;
• 950 ml water;
• 50 g salt;
• 1 tsp. vinegar essence per 0.5 l.

How to cook

We wash the beans; there is no need to dry them. We cut the pods into pieces of 3-4 centimeters, cut off the outer parts, use only even sticks. Place in boiling water and blanch for five minutes. Drain the water, you can keep it in a colander for a few minutes.

Prepare the brine for the beans. Boil water and salt. No more spices are added. But if you wish, you can throw in a little sugar, it will not spoil the product, it is also a preservative. For this amount of brine, one full spoonful of sand is enough.

Place the still hot beans into 0.5 or 1 liter jars. We try to stuff it tightly. Fill with hot brine and place in a saucepan to sterilize. Since the beans are hot, pour boiling water around the edges.

Boil 0.5 liter cans of beans for exactly 20 minutes. Then we take out one at a time, lift the lid, pour in a teaspoon of essence. We return the lid to its place and roll it up. Turn over and cool the green beans under a blanket.

If liter jars are used to prepare asparagus beans, the sterilization time increases by 8 minutes. We detect from the moment the water boils in the pan.

Option 4: Green beans for the winter with vegetables

A variation of a hearty and bright green bean salad with various vegetables. The preparation is without additional sterilization, so it can be packaged in jars of any size. Table vinegar is used here with a concentration of 9%. You can prepare this salad in acute version, for this we add chili pods.

Ingredients

• 1.5 kg of green beans;
• 500 g onions;
• 170 ml oil;
• 500 g carrots;
• 1.2 kg of tomatoes;
• 150 ml vinegar;
• 600 g pepper;
• 120 g sugar.

Step by step recipe

Peel and wash all the vegetables, cut into strips, twist the tomatoes. Chop the green beans and blanch them hot water 3-5 minutes. Drain into a colander.

Warming up sunflower oil, throw chopped onions into it. Saute for a couple of minutes for taste, add grated carrots. We cook with it a little longer, but no more than five minutes. Next we add bell pepper. Stir everything thoroughly, add blanched green beans, and add tomato.

Immediately add sugar, add a spoonful of salt, then try it. Cover and simmer for half an hour. Then lift the lid and try it. If there is enough salt and the vegetables are soft, then add vinegar.

After adding the acid, stir the beans and vegetables well and let them boil last time, after which we immediately send it to sterile jars. Roll it up, turn it over, put it under a coat or blanket until it cools.

Such preparations of vegetables and beans are good because they can always be adjusted to the desired taste. At the end, be sure to taste it, add salt or sugar, add pepper, you can add some seasonings, throw in dried herbs.

Option 5: Preparing green beans for the winter with carrots and cabbage

Real hodgepodge in jars. To prepare green beans for the winter, you will need fresh white cabbage, as well as juicy carrots. Recipe with sterilization. Therefore, we immediately prepare a saucepan with a cloth into which all the jars will fit. For carrots, it is recommended to use a Korean grater to get beautiful and long straws.

Ingredients

• 1.4 kg beans;
• 2 kg cabbage;
• 1.5 kg carrots;
• 1.2 kg of tomatoes;
• 180 ml oil;
• 110 g sugar;
• salt to taste;
• 1 tsp. vinegar for 0.5 salad.

How to cook

Cut the beans into pieces and boil for about five minutes. Drain all the water and begin preparing the remaining vegetables.

Shred the cabbage into strips and grate the peeled carrots. Twist the tomatoes or chop them in a food processor.

Pour the oil and tomato into a large saucepan, let it boil, throw in the carrots, after ten minutes add the cabbage, and after another five the green beans. Salt, add granulated sugar, stir, cover and boil for 15 minutes.

We taste, stir, put the mixture into 0.5 liter jars. Place in a pan for sterilization. Boil the jars of green beans for 15 minutes. Then pour 1 tsp into each under the lid. table vinegar, roll up.

There is no need to worry if the carrots are still hard at the end of cooking; during storage, they will marinate and become softer.