Canned green beans: simple and delicious recipes

If green beans are growing in the garden, this is an excellent reason to prepare a delicious preparation for the winter from them. There are many cooking recipes; you can make it in a sweet sauce or, conversely, in a spicy marinade. Green beans are versatile and go well with any food. The bean preparation is quickly eaten because it has an unusual juicy taste and a very appetizing aroma.

Rules for preparing green beans for the winter

Soft green bean strings are prepared in this way: washed thoroughly, cut off the ends, as they spoil the taste of the product, cut into cubes of approximately the same length (3-4 cm). Next, boil them for 5 minutes.
For preparations, you need to thoroughly wash 0.5 liter glass jars with soda and sterilize them in any convenient way. Lids are also sterilized
If the preparation itself involves sterilization, it is carried out within 20 minutes for half-liter jars. They are immersed in water to a height of 0.75. The water should boil very quietly. Place a cloth rag or towel on the bottom of the pan

In Korean

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

To marinate asparagus in Korean you need to take:

500 grams of green beans;
onion;
Bay leaf;
garlic - several cloves;
salt – 10 grams;
carrots – 1 piece;
sunflower oil – 1/2 cup;
coriander;
hot pepper powder – 1 teaspoon.

Preparations:

The pods must be washed, the ends removed, cut and boiled for 2 minutes in salted water with a bay leaf.

Blanched beans are filtered through a colander. Peel and chop the carrots and onions, grate the garlic. These ingredients are mixed with the pods, and the mass is transferred to a saucepan.

Vinegar, coriander, pepper, and salt are added to the heated oil. When the marinade boils, pour it over the vegetables. The beans are placed in jars, and for winter storage they are sterilized for about 20 minutes and covered with lids. This recipe for cooking vegetables in Korean is quite suitable for home use.

Video on how to cook marinated beans in Armenian style (Tursha)

I think that after this video you will definitely want to cook the same. This is an old Armenian recipe in which the beans are marinated for several days, essentially a fermentation process. And as we know, fermented foods are much healthier than canned ones. So the choice is yours.

We will need:

green beans - 1 kg
sweet pepper - 2 pcs.
garlic - 7-8 cloves
hot pepper - 1/2 pod
dill and parsley
water - 1 liter
coarse salt - 50 gr.

I watched the video and envied such large beans; they probably only grow in the south. But it's not about the size, but about the taste.

Pickled green beans for the winter: recipe without sterilization

For such a blank we will take:

1-2 packs of green beans;
1 liter of water;
5 tbsp. table salt;
3 tbsp. vinegar;
30 g white sugar;
peppercorns (to taste).

How to cook:

Wash the asparagus and remove its stems. Let it boil for 5 minutes.
Place the beans in a colander and rinse under cold water.
Place the fruits in prepared jars.
In a separate saucepan, boil a liter of water with the addition of salt and sugar.
After some time, add vinegar and add peppercorns. Boil the marinade for a couple of minutes.
Pour the marinade over the beans and immediately seal with lids. Place on the neck and let cool completely.

Housewives take note: cooked asparagus can be cut into pieces for convenience - this makes it easier to use, say, in salads and other appetizers.

Salad “Amazing”

It's very easy and quick to prepare, so be sure to try this vegetable twist. In winter it will come in very handy.

Ingredients:

bell pepper 300 g;
a third of chili pepper;
200 g each of asparagus, tomatoes, cucumbers;
white onion 150 g;
tea l. Sahara;
Art. l. salt;
two spoons of 9 percent vinegar;
50 ml oil.

Preparation

Heat the oil a little and pour it into the bottom of pre-sterilized jars. Lay out thin rings of onion, place asparagus on top of it, after clearing it of the tails and cutting it in half. On top of it are cucumber rings and tomato slices.
Now you should prepare the marinade. To do this, pour the specified amount of salt and sugar into a liter of water, boil, pour in vinegar, boil for just a minute, pour the prepared marinade over the salad and sterilize it from the moment of boiling for 15 minutes (500 ml jar). After rolling up, wrap in a warm towel or blanket and leave until completely cooled.

With tomatoes

A winter snack made from legumes and tomatoes is one of the most popular. It is better to take tomato varieties with firm flesh; they do not lose their shape during cooking and shrink perfectly.

Ingredients:

0.6-0.8 kg of green beans;
0.5-0.6 kg of tomatoes;
a bunch of parsley and dill;
1.5 liters of water;
peppercorns;
3-4 cloves of garlic;
2 tbsp. salt;
1 tbsp. vinegar;
100 ml vegetable oil.

How to cook:

Legumes are prepared as described above. Cut into small pieces and transfer to a bowl.
The stalk is cut out of the tomatoes and the fruits are divided into 4-6 parts depending on the original size. Tomato slices are transferred to the beans.
The greens are washed and finely chopped with a knife. Add parsley and dill to the tomatoes and mix. Pour oil into the salad.
Place peppercorns in a jar, then add the resulting salad. Leave a little space on top.
Let the water heat up. As soon as it boils, dissolve salt and vinegar in it. Pour boiling brine into a jar.
Cover the container with a lid and place it in a pan with water. Sterilize the snack for at least 20 minutes, then roll up the lid and turn it over the throat. When the jar has cooled down, put it in a cool place.

Spicy salad with herbs

A very tasty and spicy salad with a sophisticated touch.

Ingredients:

Tomato – 700 g
Fennel
Onion – 200 g
Basil
Vinegar – 1.5 tbsp.
Carrots – 200 g p
Sugar – 2 tbsp.
Parsley
Salt – 3 tsp.
Green beans – 1 kg

Preparation

Chop all the vegetables and grate the carrots.
Chop the greens.
Sauté onions and carrots in oil.
It is best to do this in a large container.
Add tomatoes and cook the dish for another 20 minutes.
Blanch the beans in boiling water for five minutes and add the product to the salad along with spices, sugar and salt.
After ten minutes, add chopped herbs and vinegar. After three minutes, remove the salad from the heat and place the dish in sterilized jars. Roll up the dish and wrap it in a blanket until it cools.

With garlic

Ingredients:

1.5 kg asparagus;
4 cloves of garlic;
2 bay leaves;
4 tsp. salt;
1 tbsp. l. vinegar essence.

How to preserve:

Blanch the asparagus for 10 minutes.
Dry on cotton or paper towels.
Sterilize the jars.
Place bay leaf and garlic cloves on the bottom.
If the stems are too long, cut them into large strips.
Place the asparagus in a jar.
Boil the water.
Add salt to boiling water. Stir. Boil for two minutes.
Pour in the vinegar essence, stir, remove from heat.
Fill the jars with boiling water.
Sterilize for 10 minutes. Don't forget to cover with lids.
Seal the jars.

“Mix” with asparagus

Winter seasonings with bell peppers are always a success. Try preparing a fragrant preparation with asparagus. The result is a delicious, aromatic mix that stores well and is suitable for a side dish or a meal on its own.

Ingredients:

half a kilo of bell pepper;
green beans 400-500 g;
carrots 300-350g;
cherry tomatoes approximately 150 g;
onions 180g;
4 cloves of garlic;
150 g celery stalk;
50 ml. oils;
one and a half teaspoons l. salt;
20 ml. vinegar;
sugar and pepper to taste.

How to prepare winter preparations

Chop the onion and garlic. Pour oil into a thick-walled pan, heat it, add these vegetables and simmer until the onion is soft. Chop the carrots into very thin strips, simmer for 15 minutes with the rest of the vegetables, they should become very soft.
Cut the celery stalk crosswise. Chop the cherry tomatoes in half. Cut the pepper into large squares, add to the mixture, and simmer for 20 minutes. Peel the asparagus from the tails, cut into 2 cm pieces, and add to the rest of the ingredients. Salt, pepper, add pepper and vinegar, simmer everything together for 10-12 minutes under the lid.
Divide the vegetable mass into prepared jars, cover with lids, but not tightly. Place them in a large container and sterilize half-liter jars for 7-8 minutes.
Advice. It is convenient and quick to sterilize jars in the microwave. You just need to pour about 1 cm of water to the bottom and turn on the power of 700 watts for three minutes.

Finger-licking green beans with citric acid

For this preparation we will need:

1-2 packs of green beans;
1 liter of water;
2 tbsp. table salt;
2 tbsp. granulated sugar;
10 g citric acid.

How to preserve:

Wash the green beans and trim off their tails. Boil for 2-4 minutes, and then drain through a colander and rinse under cold water.
We transfer the fruits to jars.
Boil water in a saucepan, add salt, granulated sugar, citric acid and boil for a couple of minutes.
Pour the hot marinade over the vegetables and immediately close with iron lids.

When placing beans in jars, it is better to try to place the fruits vertically - this way the canning will work better.

Preparing for canning

You can not only grow green beans at your own dacha, but also buy them on the market. In the summer season you can often find her there. When purchasing, be sure to pay attention to the appearance of the beans - they should be a beautiful green color. The color may also be yellow-green. The pods of a healthy plant are elastic and hard to the touch and emit virtually no odor.

After selecting the culture, they begin to prepare it. For this:

The pods are soaked for 20-30 minutes in cold water.
The tips and roots are trimmed.
Blanch the vegetable for 4-5 minutes.
Remove from boiling water and dry on a paper napkin.

Important! The plant is easy to overcook during preparation, so blanching should not take more than 10 minutes.

Pickled green beans

There are different ways to preserve microelements and acids in legumes. It is not necessary to freeze, can or marinate it. Sauerkraut beans have an original taste and are very healthy. To obtain brine, take:

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

The pods are washed, the ends are removed from both sides and placed in a jar or barrel, compacted slightly. To prepare the solution, pour salt and acid into boiling water, boil for 5 minutes, and pour it over the beans. The container is covered and tied, and pressure is placed.

After a few weeks, at room temperature, the fermentation process begins. The pods are taken to a cool place, where they sour for another month. Sauerkraut beans can be served as a snack or side dish. The preparation is consumed with meat and potatoes. Store it in the refrigerator.

Green beans in tomato juice for the winter

The plant turns out to be more tender if it is preserved in tomato juice. The juice will add a pleasant sweetness to the vegetable and a little sourness.

Ingredients:

about 2 kg of beans;
2-2.5 kg of tomatoes
3 tbsp. table salt;
3 tbsp. vinegar;
3 tbsp. granulated sugar;
100 ml vegetable oil.

How to cook:

You need to make tomato puree from the tomatoes. To do this, they are peeled and twisted in a meat grinder or using a blender.

Fleshy tomatoes with thin skin are most suitable for making tomato juice.

The tomato mass is poured into a saucepan and brought to a boil. Boil the contents for 10 minutes, stirring with a spoon and skimming off the resulting foam.

Gradually mix the prepared beans into the tomato juice and cook for another 15-20 minutes. At the end of cooking, add vinegar to the vegetables and package the preparation in the prepared container.

The consistency of the cooled product should be of medium thickness so that it can be poured into a bowl and served for dinner along with the main dish.

Green beans with eggplant, sweet pepper, oil and vinegar

Here's another twist with oil and vinegar - what a combination of vegetables! It turns out very tasty! Let's try!

More deliciousness:

7 great recipes for preparing beans in tomatoes for the winter

For this we need:

500 g green beans;
1 kg of eggplants;
250 g carrots;
4-5 bell peppers;
750 g tomatoes;
1 glass of vegetable oil.
3-4 tbsp. granulated sugar;
2-3 tbsp. vinegar;
2-3 tbsp. table salt.

How to prepare:

Using a meat grinder, chop the tomatoes directly into a deep saucepan. Place it immediately on the fire and add butter, salt and sugar. Bring to a boil.
Cut the beans into cubes and add to the tomatoes.
Peel the carrots, grate them on a coarse grater and place them in a saucepan.
Next, we clean the eggplants and peppers, cut them into squares or strips and put them in a container. Mix all the vegetables thoroughly and cook for about 40 minutes. When finished, add vinegar.
We put the most delicious salad in jars and roll them with iron lids. Ready!

Housewives should take note: it is better to wrap the jars in a warm towel or blanket while cooling.

With basil and laurel

Spicy herbs and leaves improve the taste of beans and give them a unique aroma. You can close such a product for the winter without brine.

To prepare it you need:

1 kg of young pods;
salt - tablespoon.
water - liter;
bay leaf – 5-7 pieces;
basil - a bunch;
sugar – 20 grams.

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

Asparagus with carrots and onions

Legumes make delicious vegetable salads that are very easy to prepare. If desired, the preparation can be supplemented with any other vegetable, for example, add zucchini or sweet bell pepper.

Ingredients:

2 onions;
2 medium carrots;
3-4 cloves of garlic;
1 kg green beans;
2 tbsp. vinegar;
3 tbsp. salt;
100 ml vegetable oil;
bay leaves – 3-4 pcs.;
cloves - 3 pcs.

How to cook:

Peel carrots and onions and cut into thin strips. Transfer the chopped vegetables into a cup. Chop the garlic with a knife and add it to the carrots and onions.

Blanch the beans for a couple of minutes, then cool and combine with other vegetables. Add slightly warmed vegetable oil to the salad.

Place cloves and bay leaves at the bottom of the pickling container. Gently tamp the salad almost to the very top, but leave a little space for the brine.

Mix salt and vinegar in 2 liters of boiling water and pour the brine into jars. The workpiece can not be sterilized and immediately rolled up with lids.

Before serving, the appetizer is sprinkled with herbs and a little vegetable oil.

Canning with vegetables

With tomatoes

A delicious winter salad - lecho with tomatoes can be prepared according to a fairly simple recipe:

Prepare 1 kg of beans - sort, wash, dry, trim on both sides and cut into pieces (3-4 cm). Place the pods in a pan of boiling water for 5 minutes. During this time, prepare the tomatoes.
Wash 1 kg of ripe tomatoes, cut each one crosswise and place in boiling water for 1-2 minutes. The skin will separate from the pulp and must be removed. Cut the tomatoes into cubes and place in a saucepan. Place over low heat, bring to a boil (the tomatoes will release their juice) and simmer, stirring so that the mixture does not burn, for another 15 minutes.
Place the beans in a colander and leave to drain.
Wash, peel and grate 2 medium carrots, finely chop the onion. Heat a frying pan, pour 2 tbsp into it. l. vegetable oil, fry carrots and onions.
When the tomatoes are pureed, add 1 tbsp to the pan. l. salt, 1.5 tbsp. l. sugar, 15 black peppercorns and 3 bay leaves (pre-washed). Place the carrots and onions from the pan here, add the beans and simmer over low heat for 20 minutes, stirring with a wooden spatula.
Peel 2-3 cloves of garlic (if you want to make the salad spicier, you can increase the amount of garlic), cut into slices lengthwise. Wash, dry and chop a bunch of greens (without stems), add them to the pan with vegetables.
Add 50 ml of table vinegar, simmer for another 5-7 minutes under the lid.
Place the salad in pre-sterilized jars. Close the jars with lids, turn them over, wrap them and leave to cool.

With eggplants

The ratio of eggplants and green beans is 2:1.

Wash the eggplants, trim off the tail and cut into slices. To prevent the eggplant flesh from becoming bitter, they need to be soaked for 20-30 minutes in a strong saline solution.
Wash, peel and grate two large carrots.
Sweet pepper, 4 pcs., wash, remove seeds, cut into half rings (thinly).
Peel the head of garlic; you will need to squeeze it into the vegetables.
There is no need to scald green beans. It is enough to wash it well, trim the ends and cut into pieces (3-4 cm long).
Wash 800 g of ripe, not very large tomatoes, remove the stems, make a cross-shaped cut on each and scald them. Remove the skin and puree in a blender. If the skin is difficult to remove, you can keep the tomatoes in boiling water for a couple of minutes.
Wash and cut into pieces hot pepper – 1 pc.

Pour ½ tbsp into the bottom of the saucepan. vegetable oil. Lay out the vegetables, add 2 tbsp. l. salt, 2 tbsp. l. (heaped) sugar, 20 black peppercorns, 5 allspice peas, mix. Place on low heat and simmer for 40 minutes, stirring occasionally. Add 60 ml of table vinegar, close the lid, simmer for 5 minutes and turn off.

Sterilize the jars in advance using any convenient method and boil the lids.

Place the hot vegetable mass into jars and close the lids without additional sterilization. Close the jars, turn them upside down and wrap them, leaving to cool.

Green bean caviar

Using tomatoes, sweet peppers, herbs, and legumes, preparations for the winter are made, which are consumed as a separate dish, served with meat, as a side dish, eaten with boiled new potatoes and even with pasta.

To prepare 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 and cut without ends. The pepper is cleared of seeds and chopped, the garlic is rubbed. All vegetables, along with tomatoes, are passed through a meat grinder. Add parsley and spices to the resulting mass, cook it over low heat, remembering to stir. Hot caviar is poured into sterile jars and covered with lids.

Canned beans

Everyone's familiar canned cucumbers go away quickly and even interestingly over the winter - when with vodka, when when expecting a child. What about beans? You can also do something similar with green beans - canned green beans will be much tastier than the usual and boring cucumbers.

So, for canning beans you will need the following products:

1 kg beans;
1 liter of water;
table vinegar at the rate of a tablespoon per half-liter jar;
a tablespoon of salt per liter of water.

Cooking using this recipe is quite simple. Here you will need to cook the beans - rinse, dry and cut into small pieces. While the main ingredient is being prepared, you can simultaneously cook the brine in the standard way - pour a liter of water into a pan, add vinegar and salt, boil for 3-5 minutes.

Place the beans in pre-sterilized jars. Pour the brine into the jars, making sure there are no burst specimens. Now cover the jars with sterilized lids, from which the rubber bands are removed and left to sterilize in any convenient way for half an hour. After the time has passed, roll up the jars and leave to cool. Place in the refrigerator or cellar.

Lecho from asparagus beans

Another preparation option is lecho with asparagus beans.

1.5 kg of green beans;
1 carrot;
2 onions;
340 gr. tomato paste;
1.5 liters of water;
5 black peppercorns;
5 peas of allspice;
2 tablespoons salt;
1 tablespoon vinegar (9%);
1 head of garlic;
2 bay leaves;
0.5 cups refined oil;
4 tablespoons sugar.

The classic version of lecho is made from bell pepper. But in this recipe, the main ingredient is green beans.

Cut the onion into quarters of rings, cut the carrots into thin cubes or three, using a grater with large holes. Wash the green beans and trim the ends. Cut the pods into pieces 3 cm long.

Heat refined vegetable oil in a saucepan. Add onions and carrots, fry, stirring for a quarter of an hour. Add tomato paste to the vegetables, add water and stir. Add seasonings, salt and sugar. Pour in vinegar, stir and set to simmer.

Pour the prepared beans into the sauce and simmer over low heat for 40 minutes. Pour the lecho into sterile jars and immediately close tightly with lids.

Georgian lobio in tomato sauce

Recipe for lobio with green beans:

Wash 3 kg of ripe tomatoes, trim the stems, cut into pieces of any shape. Grind the tomatoes through a meat grinder.
Transfer the tomatoes to a stainless steel saucepan (it is not recommended to use enamel dishes, as the lobio will burn in it). Add 1 tbsp. vegetable oil, tasteless and odorless, 1 tbsp. sugar, ½ tbsp. salt, mix.
Place the saucepan on maximum heat, wait until the mixture boils, then reduce the heat to low. Simmer the sauce for 20 minutes.
While the sauce is cooking, prepare green beans (2.5 kg): wash, trim the ends, cut into 2 cm pieces; bell pepper (2.5 kg) – wash, remove seeds and membranes, cut into cubes.
Place the vegetables in a saucepan, stir, cover and cook for 20 minutes.
During this time, you need to peel 4 heads of garlic, then squeeze them into the lobio, pour in ½ tbsp. table vinegar. Stir, cook for 10 minutes.
Sterilize jars and scald lids. Place the lobio in jars, close the lids, turn over, wrap and leave for 10-20 hours.

Recipe for green bean turshi for the winter

Armenians can use the word tursha to describe any pickle. But usually the idea is about pickled green beans. Young flat pods are taken for harvesting for the winter. The peculiarity of tursha is that the beans in it should acquire a sourish-spicy taste and become almost crispy.

Need to:

1 kg green beans
0.5 kg sweet pepper
0.5 kg carrots
5 cloves garlic
1 hot pepper
1 tbsp. spoon of salt

Preparation:

Peeled green beans with trimmed ends are not boiled, as in the recipes above, but blanched for 1-1.5 minutes so that they do not lose their elasticity
Peeled, washed carrots are grated on a “Korean” grater
The stalks and centers of the pepper are cut out and cut into thin strips
Hot pepper is crushed
Combine vegetables with beans, squeeze garlic on them
Lightly sprinkle the vegetable mixture with salt to release its juice. Organize oppression for 3-4 hours
Place the green bean appetizer into sterile jars
Prepare a brine from 1 liter of water and 1 tbsp. spoons of salt. Bring it to a boil, then pour it into the vegetable mixture so that it covers it
The product in jars must be sterilized.

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

I admit, this is my favorite recipe of all the preparations of this vegetable crop for the winter. I have been cooking according to it for a very long time, since the time I lived in Uzbekistan. A neighbor shared the recipe. So now I make this salad every year.

Yes, yes... such preservation can be considered a salad, appetizer, lecho, or simply a preparation for a second course called lobio. That is, this dish has a multifunctional purpose.

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

And you can’t imagine how tasty the finished dish will be. No worse than lecho made from peppers, zucchini and cucumbers.

We will need (yield 2 liters):

beans – 500 gr
carrots – 500 gr
tomatoes – 1 kg
bell pepper – 250 gr
hot capsicum – 0.5 – 1 pc.
garlic – 50 g
sugar – 100 gr
salt – 1 tbsp. spoon (or to taste)
vegetable oil – 150 ml
vinegar 9% – 2 tbsp. spoons

Preparation:

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 a time, align them on the board and cut them off there. 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 cook faster and are better saturated with the juice of other vegetables.

It happens that beans have rough veins on the sides, and if you pull them by the tip, they can be easily removed. But this is a leguminous variety, this is its difference from asparagus. On the latter, veins, as a rule, do not form. But in any case, if there are any, then they must also be cleaned off.

2. While we are cleaning and cutting them, you can put a pan filled with water on the fire. For this number of pods you will need approximately 2 liters. No need to salt the water!

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

3. After the water boils, pour the chopped fragments into the pan, and after it boils again, cook with the lid closed for 7 - 8 minutes. That is, to the point where the pods can already be eaten pleasantly.

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

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

I have my own tomatoes, their skin is not rough at all, and I don’t peel it. I already know from experience that it will not interfere at all, nor will it 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 approximately the same size and thickness as the already chopped pod fragments.

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

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

And chop the garlic.

Now that everything is ready, we can begin.

9. Pour oil into a large saucepan and add all the chopped tomatoes. Put on fire. Without waiting for them to warm up, immediately add 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 has been added for 25 - 30 minutes.

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

11. Add the beans that have cooled by then (although there is no difference, you can 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 left, add them and cook for another 3 - 4 minutes, again after boiling.

13. Without turning off the heat, but only reducing it to a minimum, place the vegetables in sterilized jars. You can choose any of the many available methods for sterilizing them.

You need to fill it tightly so that there are no voids or air pockets left inside. If there are any, you can release air bubbles by pressing their contents with a spoon. Or simply by inserting a table knife or a spoon handle along the edge of the jar. And it’s better to fill it in stages - lay out a few spoons, press the salad, check it, then move on to the next layout.

14. The container should be filled to the very top. It’s better if juice is poured on top, which we have 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 it for testing, then add another 200 grams of beans to the recipe. The rest of the ingredients can be left unchanged, except perhaps add a little more salt, and vinegar is no longer 2 tablespoons, but 2.5.

15. Cover the filled containers with a sterilized lid.

16. Line the bottom of a large pan with a rag and place the container in it. Fill the pan with warm water so that it reaches the shoulders of the jar. Turn on the heat 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 just to be sure. Still, we are preparing a mixture of different vegetables. Moreover, this does not affect the taste in any way. Whether you sterilize for 20 minutes or 30, the taste will be the same.

17. After rolling, the jar should be placed on the lid, upside down, and covered with something warm. Leave it like this until it cools completely. Then turn it over to its usual position and store it in a cool place, preferably so that there is no constant access to light to the preservation.

This salad turns out to be simply divinely delicious. You will be surprised that you can make such a delicious dish from green beans!

Appetizer “Lorina” with beans and zucchini

A great appetizer of green beans with cauliflower, zucchini, bell peppers and applesauce.

1 kg of green beans;
1 kg cauliflower;
1 kg of zucchini;
1 kg bell pepper;
1 kg of ripe tomatoes;
0.5 liters of applesauce (no sugar);
300 gr. vegetable oil;
150-200 gr. Sahara;
150 gr. garlic;
100 ml vinegar (9%);
80 gr. salt;
1 large bunch of parsley;
1 bunch of dill;
1 pod hot pepper (optional).

Wash and peel all the vegetables. Place a pan of water on the stove. Once it boils, drop the cauliflower florets into the boiling water. Cook for 7 minutes. Remove the cabbage using a slotted spoon. Then put the pods of green beans, cut into pieces 3 cm long, into boiling water. Cook for 5 minutes. Drain the beans in a colander and pour cold water over them.

Advice! To make applesauce, it is recommended to use xylo-sweet apples. The fruits need to be cleared of seeds, cut into slices and boiled with the addition of a small amount of water. Cook until soft. Then grind through a sieve or punch with an immersion blender.

Cut the peeled zucchini into small cubes, chop the pepper into strips about 0.7 cm wide. Grind the tomatoes and garlic using a meat grinder or blender. Finely chop the hot pepper. Mix tomato-garlic puree with apple puree, add butter, sugar, salt and finely chopped herbs. Add vinegar and stir.

Boil the filling, as soon as it boils, put green beans, zucchini, cauliflower and peppers into it - sweet and hot. Simmer at low simmer for 50 minutes. Place the hot snack in sterilized glass jars and close the lids tightly.

Simple salad with carrots

A very tasty and easy to prepare salad for a hearty dinner.

Ingredients:

Green beans – 1 kg
Sunflower oil – 200 ml.
Ripe red tomatoes – 1 kg
Salt – 3 tsp.
Carrots – 300 gr.
Sugar – 2 tsp.
Onion - 200 g

Preparation

Chop onion and asparagus. Blanch the latter in boiling water.
Coarsely grate the carrots and sauté in a large saucepan along with the onions.
Add tomatoes to the fried vegetables and cook for about a quarter of an hour.
Add asparagus and spices. Cook the salad for another ten minutes.
Place the dish in containers and sterilize for another half hour in a pan of water.
Roll up the salad and wrap tightly.

How to freeze green beans for the winter

If you have a large freezer at home, you can simply freeze green beans. This method of preparation is very convenient, since the taste of frozen beans after cooking differs little from fresh ones.

Young beans of milky ripeness are suitable for freezing; if the beans are overripe, the pods will be hard and tasteless. Bean pods collected from garden beds or purchased need to be sorted, removing all that are full or limp. The selected pods must be washed, changing the water several times.

You can freeze raw or pre-blanched green beans. If the second option is chosen, then the pods must be dipped in salted boiling water and cooked for three minutes. Do not overcook, otherwise the pods will become mushy.

Remove the cooked beans with a slotted spoon and immediately transfer them to a bowl of ice water. This will help maintain the bright color of the beans. Soak the beans in ice water for at least five minutes. After this, you need to drain the water and dry the beans.

Dried raw or blanched beans can be placed in small bags so that a single portion is placed in the bag, which will later be cooked. And then the bags need to be placed in the freezer.

If you plan to store beans in a large container or bag, then pre-freezing is necessary. To do this, you need to spread the beans in one layer and put them in the freezer.

After about an hour, the top layer of the pods will freeze, after which the pods can be poured into a large container, they will not stick together. The shelf life of frozen beans in the freezer is 12 months.