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 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 1 liter of water Bay leaf, 50 g salt, 75 g sugar and black pepper.


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. Appetizing, tasty dish will delight your family not only on a weekday, but will also decorate the holiday table.


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 act as a side dish, an independent dish, or an addition to 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.

Heat the sunflower oil and add the chopped onion 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 enter 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.

Nutritious and healthy green beans are increasingly becoming a guest on the table of the common man. Eating this vegetable significantly diversifies the menu and improves the health of the body. IN winter time- this is possible thanks to timely preparations of green beans for the winter.

Benefit

Vitamins A, E, C and a myriad of microelements necessary for full human life, This food contains:

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

You should take care to provide yourself with healthy food for future use and make preparations from green beans for the winter.


Possible harm

Despite all its usefulness, a garden dweller may have a contraindication for allergic reactions, tendency to flatulence, salt retention in the body. But you should also remember that it contains harmful phasin, the destruction of which is possible during heat treatment. Therefore, it doesn’t hurt to stock up on a certain number of recipes for preparing vegetables, including preparing green beans for the winter.


Selection of fruits for preservation

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


Pickling recipes

The simplest but most popular methods are pickling and preservation.

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

When canning beans, we use the same proportions of water, salt and vinegar. After blanching the pods for 5 minutes, drain the water. Pack 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 opened for use, we thoroughly wash the vegetable and use it for cooking.



Beans in pods with eggplants

Combining these two vegetables together will give you new taste sensations, 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 size tomatoes.

The ingredients are chopped and stewed. Spices are added according to individual preferences. The extinguishing time depends on the volume of ingredients used. Place the prepared stewed vegetables in prepared sterilized jars, add a bay leaf and a teaspoon of vinegar.

This dish can be eaten on its own or as a side dish for meat products.



Green 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. For spices: allspice, bay leaf, a few peppercorns. Add garlic, parsley, basil. Vinegar, amount of salt and sugar - according to taste.

Fried on vegetable oil onions with carrots, with the addition of spices and parsley. At the same time, the washed pods with their tails cut off are blanched for 5-7 minutes. Tomatoes are doused with boiling water, the skin is removed, ground using a sieve or crushed in a food processor. Boil the resulting tomato mass for 20 minutes. Place beans in a saucepan, sauté onions and carrots, pour in heat-treated tomato. Boil for another 5 minutes. Place the resulting salad in sterile jars.


Snack salad

This salad is suitable for a family dinner and will be relevant at 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 sunflower oil, pod hot pepper, salt, a couple of teaspoons of vinegar (per 1 liter jar). Vegetables are prepared: beans are placed in boiling water for about five minutes, onions and Bell pepper can be cut either into cubes or into strips. The carrots are chopped using a grater. Tomatoes are twisted in a meat grinder. Grind the garlic and hot pepper into a paste in a food processor.

The next stage is the cooking process. Place the beans and tomatoes on the fire and cook for about 10 minutes. The remaining vegetables are stewed, with the exception of garlic and hot pepper. After this, all the ingredients are mixed, sugar, salt, vegetable oil and vinegar are added. The last stage is to bring this mixture to a boil and turn off. The uncooled snack is packed into sterile jars. After this, the finished canned food should be wrapped.



Green bean salad with carrots

Both vegetable and meat lovers will love this recipe as it makes a good side dish.

For half a kilo of green beans, add 3 carrots, 5 medium tomatoes, 4 small onions, 2 cups sunflower oil, 1.5 tbsp. l. vinegar, 15 g ground black pepper, 15 g each 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. It's better to make basil large pieces. Carrots, onions, and 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 placed in jars to the very top so that when the jar is covered with a lid, no air remains and the product does not spoil in the future. The jars are placed in a saucepan with water, after sterilization, they are closed for 10 minutes.




Solyanka with green beans

To cook this original dish, you should take 750 g of green 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. To the onion, fried until golden crust, tomato paste is added. After separate processing, 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. Sterilize for 20 minutes.

After twisting, it is necessary to ensure its storage in a cool place.




Green beans with dessert onions in marinade

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

Make a marinade from salt, sugar and vinegar. Place the spices in sterile glass jars and pour in the vegetable oil. After blanching, cool the pods under running water. cold water. Chop the onion. Mix beans with onions. Place them tightly in jars. Pour over the marinade. Sterilize for at least 30 minutes. Turnkey.

Pickled beans will appeal not only to your household, but also to your guests. It must be preserved following our recommendations.

If you think that the only way preparing asparagus (green) beans for the winter - freezing in the freezer, you are wrong. Green beans can be pickled, they make an excellent savory snack - no worse than homemade seasoning, and very tasty canned ones vegetable salads. Are you looking for new options for preparing green beans for the winter? In our selection of recipes for canned green beans, you will surely find a suitable method.

Green beans in tomato sauce

Required:

1 kg of young green beans;

750 g tomatoes;

20 g each of salt and sugar.

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

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

Green beans in tomato sauce (2nd option)

Required:

4 kg of green beans;

2 kg of carrots and onions;

1 liter of “Krasnodar” tomato sauce;

2 bunches of parsley;

2 tbsp. water.

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

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

Green beans in tomato sauce (3 option)

600 g beans;

400 ml tomato sauce;

1 liter of water

1.5 teaspoons salt.

Wash the tender green beans, trim the stems, remove the stems and cut into small pieces. Blanch in saline solution 2-3 minutes, place tightly in jars and pour tomato sauce brought to a boil. Sterilize liter jars for 50 minutes, immediately roll up and wrap, leaving to cool completely.

Green bean and pepper salad for the winter

Required:

1 kg each of green beans, tomatoes and eggplants;

1 fork cauliflower;

A small forkful of white cabbage;

2 small zucchini;

5 pods of sweet pepper;

4 onions;

Parsley, cilantro, celery;

Tomato paste;

Salt, ground black pepper;

Sunflower oil.

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

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

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

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

For a liter jar you will need:

Young green beans;

1 teaspoon of vinegar essence;

For the brine:

950 g water;

50 g salt.

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

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

Solyanka with green beans

Required:

1.5 kg of green beans;

2 kg each of cabbage and carrots;

1 kg of onion;

2-3 tbsp. spoons of tomato sauce;

Pepper, bay leaf, salt to taste.

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

Canned green beans with vegetables for the winter

Required:

4 kg green beans;

1 kg bell pepper;

1 kg of tomatoes;

2 cups vegetable oil;

3 tbsp. spoons of salt;

1 teaspoon ground black pepper;

2 tbsp. spoons 70% vinegar essence.

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

Green beans with vegetables

Required:

5 kg each of green beans and tomatoes;

1.3 kg of onions and carrots;

200 g parsley roots;

100 g parsley;

150 ml table 3% vinegar;

150 g sugar;

80 g salt;

20 g black peppercorns;

Vegetable oil to taste.

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

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

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

Required:

Green beans;

Black peppercorns;

Carnation buds;

For marinade per 1 liter of water:

40 g salt;

40 g sugar;

100 ml 9% vinegar.

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

Green bean appetizer with herbs

Required:

1 kg beans;

2 bunches of dill;

3-4 tomatoes;

50 ml vinegar (9%);

1 teaspoon sugar;

1-2 pcs. bay leaf;

2-3 pcs. cloves and allspice;

4-5 pcs. black pepper;

1 tbsp. spoon of salt.

Pour cold water over the beans and bring to a boil over low heat. Add salt and cook until done. Place in a colander and allow the liquid to drain into a separate bowl. Chop the dill and chop the tomatoes in a blender. Add sugar and spices to the broth and boil for 3 minutes. Add herbs, tomato mass and vinegar, stir. Place the beans in jars, fill with marinade and sterilize for 15-20 minutes (1 liter). Roll up and cool.

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Green bean and carrot salad can be prepared for the winter using this recipe.

500g green beans

300g carrots

5-6 tomatoes

3-4 onions

1 bunch of basil greens

50g vegetable oil

40g 6% table vinegar

5-7 black peppercorns

1 tsp ground black pepper

2 tsp sugar

2 tsp salt.

We prepare the ingredients: wash the green beans, cut off the edges and cut them into large pieces, cut the peeled carrots into cubes, peel the onion, wash it, cut it into half rings, pour boiling water over the washed tomatoes, remove the skin and cut them into slices, wash the basil greens and cut them into large pieces. Next, put tomatoes, carrots, onions into the pan, pour in vegetable oil, simmer for 10 minutes, remembering to stir constantly, add basil and beans to them, then add sugar, salt, season with ground and peppercorns, heat over low heat for 5-7 minutes, remembering to stir constantly, pour in the vinegar, mix thoroughly, place tightly in the prepared jars so that the juice covers the salad. Then cover the jars with clean lids and place them in a saucepan with hot water, sterilize for about 7-10 minutes, close, turn upside down and leave until cool.

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

Wash fresh green beans and, if there are any, remove the side “string”.

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

Place the cut into half rings into a frying pan or roasting pan with heated oil. onion and carrots, grated on a coarse grater.

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

then place the tomato quarters and chopped herbs into the frying pan. Cover the vegetables with a lid and simmer for 15-20 minutes.

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

Roll up the salad and leave until cool.

If you are a follower proper nutrition You probably know a lot about the benefits of green beans. To enjoy it in winter, you need to know how to prepare it. We will share with you the most popular ways to prepare green beans that allow you to preserve them taste qualities and all the vitamin composition. We will talk about freezing and canning.

Black Eyed Peas

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

Both products are considered dietary. Asparagus beans got their name because their pods are similar in appearance to asparagus shoots. Asparagus can be grown in any region of Russia. This low-calorie vegetable is easy to care for, but does not respond warmly, so it takes root best in the south of the country.


Low-calorie vegetable is easy to care for

The vegetable contains minerals and vitamins. It contains potassium, magnesium, and a number of B vitamins. The product is often included in the dietary treatment menu. It is recommended to be included in the diet of those who suffer diabetes mellitus. This variety of beans contains a natural insulin substitute - arginine. Due to it, blood sugar levels are reduced. The vegetable helps improve liver performance, which is due to its high iron content.

Useful for tuberculosis and hepatitis. Strengthens nervous system, can act as a sedative. Prescribed when urolithiasis. Prevents the formation of tartar. The product must be included in the diet of people who have weight problems. Rich in fiber, which cleanses the intestines of waste and toxins.

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

Green beans rejuvenate the body and restore potency. This vegetable should definitely be included in the menu of people over 40 years old.

Preparing green beans for canning

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

Read also:

Homemade chicken with tarragon


Preparing green beans for canning

If you are growing this vegetable, try to harvest on time. Please note: the younger the pods, the fewer hard veins there will be between the beans.

After you pick the beans, you will have to do this within 2-3 days so that the pods do not have time to dry out.

As soon as you harvest, store it in a cool place. It is advisable that the vegetable be kept in the refrigerator before processing. Step-by-step preparation for conservation:

  1. Wash the pods.
  2. Eliminate the ends.
  3. Place the beans in boiling water for 5 minutes.
  4. Allow the product to dry.

Pay special attention to preparing the containers in which you will preserve beans for the winter. Wash the containers, sterilize them over steam or place them in the oven. Use baking soda to wash containers.

Advice. To prevent glass containers from bursting in the oven, they should be washed warm water and place on the baking sheet on its side.

Beans, canned by pickling

Preserved in pickled beans a large number of useful substances. The twist can be stored for more than one year. The difference between marinades and brines is that the former necessarily contain vinegar. Marinated beans have a delicate taste and are characterized by softness

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

Green beans marinated with herbs

The following ingredients are needed for the preparation:

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

For pickling, you can take whole pods or cut them into several parts. After the beans have gone through all the stages of preparation, fry them in vegetable oil. While it's cooking, start preparing the marinade.


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

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

Pickled spicy beans with garlic

For this preparation, take:

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

Read also:

Spicy chicken pizza


Pickled spicy beans with garlic

Start preparing the beans. Rinse it, dry it, cut off all the ends that have veins. Cook until it is ready. Typically this will take about 10 minutes. Drain the liquid and place the beans in clean jars. Divide the garlic cloves into 4 parts and place in jars. Don't forget to add spices. To prepare the marinade, you need to add sugar and salt to boiling water. As soon as they dissolve, pour in vinegar and vegetable oil. Continue boiling for 1 minute. Fill the jars with beans with liquid, let cool, and seal with sterile lids.

Preserving beans using the salting method

Salting green beans is one of the most simple ways preparing the twist. You can choose the most suitable recipe, master it and delight your family with a preparation in which most of the vitamins are preserved.

Salted green beans with cherry and currant leaves

For twisting, prepare:

  • young green beans (2 kg);
  • leaves of black currant and cherry (you need to take 1 piece for each jar);
  • peppercorns (8 pcs.);
  • garlic (several cloves);
  • salt (3 tbsp);
  • horseradish root (several pieces);
  • vodka (2 tbsp);
  • water (1.5 l).

Salted green beans with cherry and currant leaves

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

Canned green beans with vegetables

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

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

Green beans stewed with vegetables and herbs

For this dish you need to prepare:

  • green beans (2.5 kg);
  • carrots (4 pcs.);
  • onions (4 pcs.);
  • a bunch of parsley;
  • parsley root (1 pc.);
  • tomatoes (3 pcs.);
  • vegetable oil (2 tbsp);
  • sugar (3 tbsp);
  • salt (1.5 tbsp);
  • vinegar 3% (3 tbsp);
  • black peppercorns (10 pcs.).

Green beans stewed with vegetables and herbs

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Prepare the beans in the same way as for the above recipes. Chop it into small 2 cm cubes. Remove the skins from the onion, cut into half rings, and fry in a frying pan. Peel the parsley root and chop the carrots into circles, sauté in vegetable oil. Chop the greens. As for the beans themselves, you can fry them in vegetable oil or leave them boiled. Cut the tomatoes into slices and simmer for about 15 minutes. Add fried vegetables and spices. Pour in some water and boil. Add vinegar to the vegetable mixture, add sugar and herbs. The vegetable mass should have a liquid consistency to fill all the voids in the container.