Pickled beans are a delicious preparation. Pickled green beans

Do you want to normalize your state of mind and lift your spirits? Eat beans. Don't be surprised - beans are really not as simple as they seem at first glance. It contains everything that is necessary for normal human performance and functioning: a large number of starch, carbohydrates and a huge range of vitamins. No wonder it is considered one of the 10 most healthy products. Therefore, it is very important that such a product is on your table. all year round. Beans can be used to prepare a wide variety of nutritious dishes. And in fresh, and after heat treatment beans are added to salads, soups, side dishes, snacks are made with them and, of course, beans are canned for the winter.

As you know, you can can both grain and green beans. And what is very important, during the canning process, all of the beans are preserved. useful qualities. Which beans to preserve - white or red - is a matter of taste for each housewife, but appearance need to pay close attention. Bean grains should have a smooth surface, a shiny tint and be without external damage. If your choice fell on green beans, then for preservation choose small (about 9 cm), dense, juicy pods, what is called the milk stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface pod. The pods themselves should break easily with a characteristic crunch. This product is best suited for your preparations. The pods can be preserved whole or cut into pieces. Having carefully selected the product necessary for preservation, you can safely begin the process itself. There are many ways to preserve beans. We will talk about very simple and informative recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the holiday table.

Canning beans in own juice for the winter

Ingredients:
1 kg red or white beans,
500 g onions,
500 g carrots,
250 g vegetable oil,
3 tbsp. 9% vinegar,
salt, cloves, allspice peas - to taste.

Preparation:
Soak the beans overnight, changing the water several times during this time. Then rinse the beans thoroughly with running water and boil until tender. Don't overcook it! Cut the onion into half rings, the carrots into circles, which then cut in half. Pour vegetable oil into the pan, put the onions and carrots in there, simmer for 20 minutes after boiling over low heat, then add the beans, let simmer for another 5-10 minutes, add vinegar, salt, cloves and allspice and cook for another 2-3 minutes. Then pour the mixture into clean jars, sterilize for 20 minutes and seal. Turn the jars upside down and wrap them up.

Pickled beans for the winter “Natural”

Ingredients for 1 liter of water:
40 g salt,
40 g sugar,
1 tsp 70% vinegar,
cloves, black peppercorns, other spices - to taste.

Preparation:
Place the beans in a saucepan and cover with water. The beans should be well covered with water, as some of it will evaporate and some will be absorbed into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. A few minutes before the end of cooking, add vinegar. Place the finished beans in sterilized jars, roll up, wrap and let cool.

Canned beans in tomato sauce

Ingredients:
1 kg beans (any variety),
3 kg tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 peas of allspice,
several bay leaves.

Preparation:
Soak the beans, rinsing thoroughly, for 4 hours. When it gets wet, place it in a saucepan, pour in 4 liters of water and cook over low heat, adding 1.5 tsp. salt and 2 tsp. Sahara. Don't forget to stir it from time to time. After 30 minutes, drain the beans in a colander and start preparing the tomato puree. First, peel the tomatoes by pouring boiling water over them, and then pass them through a meat grinder or grind in a blender. Place the finished puree and beans in a saucepan, add the remaining salt, chopped allspice and finely chopped hot pepper. Cook the mixture over low heat for 20-30 minutes, slightly covering with a lid and stirring from time to time. A few minutes before it's ready, add Bay leaf. Lay out finished product into sterilized jars, roll up, turn upside down and wrap. As they say, there are no friends for taste and color, but white beans look more beautiful in tomato sauce.

Canned white beans with dill and parsley

Ingredients:
1 kg beans,
1 kg of tomatoes,
3 bunches of parsley,
3 bunches of dill,
salt, pepper - to taste.

Preparation:
Soak the beans in cold water for 5 o'clock. Then drain in a colander, rinse and dry a little. Boil salted water in a large saucepan and place the beans in it. It should cook until half cooked. Ripe tomatoes grate, add salt and pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Place the beans cooked until half cooked into sterilized jars, leaving 3-4 cm to the top, and pour boiling tomato mixture over them. Cover with lids and sterilize for 80 minutes. Then roll up the jars, turn them upside down and wrap them until they cool completely.

Red canned beans with vegetables

Ingredients:
6 stacks beans,
3 kg tomatoes,
2 kg carrots,
2 kg onions,
2 bunches of dill,
1 pod of hot pepper,
500 ml vegetable oil,
2.5 tbsp. salt,
2 tbsp. Sahara,
1 tbsp. 9% vinegar essence.

Preparation:
Soak the beans overnight, then boil them for 1 hour until half cooked. Cut the onion into half rings and fry, cut the carrots into strips or grate on a coarse grater for Korean salads and also fry. Finely chop the greens and mince the hot peppers. Also mince the tomatoes, combine with fried onions and carrots and boil in a saucepan for 15 minutes, then add the beans and other ingredients to the mixture and cook for 30 minutes. After the time has passed, place the finished hot beans into sterilized jars, roll them up, turn them upside down and wrap them well until they cool completely.

Pickled green beans

Ingredients:
1 kg green beans.
For the marinade (per 1 liter of water):
1 tbsp. salt,
100 g sugar,
70 ml 6% vinegar.

Preparation:
Cut the pods into pieces and blanch in boiling water for several minutes, place in half-liter jars and fill with marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll them up, turn them upside down and leave until cool.

Capsicum green bean"Dacha secrets"

Ingredients for 1- liter jar:
600 g green beans,
2 g horseradish
50 g dill,
2 g parsley,
3 g cinnamon,
2 carnations,
5 black peppercorns.
For the marinade (per 1 liter of water):
25 g salt,
20 g sugar,
15 ml 70% vinegar.

Preparation:
Cut the pods into small pieces of 3 cm, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Fill the filled jars with marinade and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 8 minutes, 3 liters - 15 minutes. Roll it up and wrap it up immediately.

Asparagus beans with bell pepper “Favorite”

Ingredients:
2 kg green beans,
250 g bell pepper,
2 bunches of parsley,
70 g garlic.
For the marinade:
700 ml water,
150 ml vegetable oil,
70 g salt,
100 g sugar,
1 stack 6% vinegar.

Preparation:
Prepare the marinade, boil and add ground garlic, chopped pepper, finely chopped herbs, stir and bring to a boil again. Peeled bean pods, if they are large, cut them into pieces; if not, leave them whole and dip them in the marinade. Stirring lightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and are coated with the marinade. Place the finished product in jars and roll up.

Green beans “With peppercorn”

Ingredients:
1 kg green beans,
1 kg of tomatoes,
250 g garlic,
3 pods of hot pepper,
salt - to taste.

Preparation:
Peel the beans from the veins and blanch in boiling water for 1-2 minutes, then drain in a colander and dry. Pass the garlic and hot pepper through a meat grinder and add salt - 50 g of salt per 1 kg of hot mixture. Layer the garlic mixture, chopped fresh tomatoes and beans into the bottom of a sterilized jar. Repeat layers. Cover with a clean napkin and place a weight on top. After a week, distribute the mixture into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

Green beans "Spicy"

Ingredients:
500 g green beans.
For the marinade:
100 ml water,
4 tbsp. 9% vinegar,
1 tsp Sahara,
2 cloves of garlic,
1 tbsp. mustard with grains,
2 tbsp. vegetable oil.

Preparation:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and mix again. Boil the beans until tender, cool. Pack the beans into a half-liter jar and pour in the marinade. Sterilize the jar for 15-20 minutes and roll up.

Green bean salad with eggplant “Memories of Summer”

Ingredients:
1.2 kg green beans,
3 liters of tomatoes minced through a meat grinder,
500 g eggplants,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 tbsp. l. salt,
1.5 tbsp. 9% vinegar.

Preparation:
Pour vegetable oil and vinegar into the tomato puree, add salt and sugar, and boil for 15 minutes. Then add the beans and simmer for another 20 minutes. Add the eggplants cut into small pieces and boil again for 20 minutes. Then add the pepper, cut into small strips, and boil for another 20 minutes. At the end of cooking, place the salad in sterilized jars, roll up, turn upside down and wrap.

Snack of green beans and beets “I want more”

Ingredients:
700 g green beans,
500 g beets,
250 g sweet pepper,
250 g onions,
500 g tomatoes,
1 stack vegetable oil,
70 g garlic,
1 bunch of parsley,
½ cup 6% vinegar,
hot pepper and spices - optional.

Preparation:
Grate the beets on a coarse grater. Pass the tomatoes through a meat grinder, cut the beans into small cubes, finely chop the onion, pepper and herbs. Pour vegetable oil into the pan, place the onion in it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, Bell pepper, parsley, garlic. Stir everything well, heat it up, add the beets and beans and boil for an hour over medium heat in a sealed container, stirring from time to time. Place the finished snack in sterilized jars and roll up.

Salad with green beans “Autumn Kaleidoscope”

Ingredients:
250 g green beans,
250 g leeks,
250 g cauliflower,
250 g zucchini,
250 g carrots,
500 g ripe tomatoes,
500 g sweet pepper.
For filling:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
2 tsp citric acid,
dill seeds, garlic - to taste.

Preparation:
Cut the beans into small pieces and blanch for 1-2 minutes. Also cut the leek into small pieces, cauliflower divide into inflorescences. Cut the zucchini and carrots into small cubes. Blanch the prepared leek pieces, cauliflower florets, zucchini and carrot cubes for 2 minutes. Dip tomatoes and peppers, peeled from seeds, into boiling water and cut: tomatoes into thin slices, peppers into rings. Mix all the vegetables and place in sterilized liter jars. Prepare the filling: add salt, sugar, citric acid, seasonings and bring to a boil. Pour the prepared filling over the vegetables in the jars, add finely chopped garlic to each of them. Sterilize the jars for 25 minutes and seal.

Bean preparation"Simple, but tasteful." Cut off the tails of green beans on both sides and place the pods in liter jars. Place 1 tbsp in each liter jar. salt and fill the pods ⅓ full with water, close the lids and sterilize for 3 hours from the moment of boiling. Roll it up and turn it over.

Of course, canning beans will require you to invest time and effort, but every open in winter a jar of beans is great mood for the whole family!

Happy preparations!

Larisa Shuftaykina

Many people have green beans growing in their garden beds, recipes for canning them for the winter will help turn this into useful plant in excellent provisions. This preparation can be used as a side dish or as part of a salad. Beans belong to the legume family, so they are very high in calories. In addition to the calorie content, it is tasty and unusual. Having a dish on the table with green beans will give you energy and useful microelements all day.

The benefits of green beans and dishes made from them

Green beans contain vitamins A, B, C, E, potassium, magnesium, zinc, folic acid, which have a beneficial effect on the human body. Intensively cleansing the body of toxins, this herbaceous plant also removes excess fluid from the organs, thereby facilitating the work of the heart. Once on the menu for diabetics, it reduces glucose levels, so it is strongly recommended that such people consume it as often as possible. It won’t work all year round, because asparagus is a seasonal fruit. To preserve it for a long time, you can freeze or preserve it. Asparagus beans, which have countless preparations for the winter, allow you to recharge with positive substances from them at any time of the year.

The easily digestible protein inside the beans in question reaches the level of meat. If you are on a diet, then meat can be replaced with green beans in any form. It is also very useful for people suffering from kidney and liver diseases, because it normalizes salt metabolism. By consuming canned pods you can prevent atherosclerosis and arrhythmia.

Green beans should not be eaten raw.

Green beans without additives for the winter with sterilization

For those interested in how to cook green beans tasty and without additives, a simple recipe is provided below. It will take 2 kg asparagus pods. The beans will be stored in brine, which will require 3 teaspoons of salt and 2 liters of water. It is better to choose 0.5 liter jars; 3 teaspoons of vinegar will be poured into them for better preservation of food.

Cooking steps:

In all recipes provided, vinegar is taken at 9%.

Green beans with celery for the winter without sterilization

Green beans are quickly prepared for the winter; recipes without sterilization describe the process in detail. This option involves canning along with celery, which adds piquancy to the dish. The quantity is taken to taste, and asparagus is 2 kilograms. The marinade will use 100 grams of vinegar, 1 liter of water, 30 grams of salt, 200 grams of sugar. Garlic and dill will help add astringency; their volume is taken according to taste preferences.

Cooking steps:

Green beans with spices for the winter without sterilization

Another delicious recipe for canning green beans for the winter is its interaction with aromatic herbs and spices. For 2.5 kilograms of legumes you will need up to 10 cloves of garlic, 1 tbsp. spoons of allspice and black peppercorns and. According to your taste, you can vary the amount of ingredients, and also remove or add some other seasonings, for example, add a bay leaf.

Cooking steps:

Korean green beans

You can get a nutritious, juicy asparagus meal by adding carrots to it. Korean green beans are a rich, spicy appetizer for any table. Main ingredients for this dish: 500 grams of legumes, 1 large carrot. A packet of “Korean-style carrots” spices and 4 cloves of garlic will help fill the preparation with spiciness. The marinade will use 3 tbsp. spoons of vinegar, 50 grams of vegetable oil, 1.5 tbsp. spoons of salt and sugar, as well as 300 grams of water.

Cooking steps:

Green beans in tomato

Pickled green beans for the winter, the recipes for which are very varied. For example, instead of marinade you can use tomato juice. The provisions are also stored for a long time and have an unusual taste. For the beans in the tomato you will need half a kilo of asparagus, 2 leeks, 1 carrot, 2 cloves of garlic and for the tomato 3 tomatoes. Necessary spices for provisions: a pinch of ground black pepper, 2 g of salt and 30 grams of fresh parsley.

Cooking steps:

Instead of fresh tomatoes, you can use tomato juice.

Recipes for canning green beans for the winter are not limited to the above options. Every year they are replenished with new products. You can also supplement the ingredients with your favorite vegetables, try and experiment. Don't forget about sterile jars and adding vinegar for a longer shelf life.

Marinated green beans will not only preserve all the substances necessary for the human body, but will also give you an unforgettable, rich, incomparable, very pleasant taste and memories of a sunny summer!
Ingredients:
Green beans 2 kilograms
Garlic 4 – 5 cloves
Cloves6 – 7 pieces
Allspice peas 7 – 8 pieces
Black peppercorns 5 – 6 pieces
Laurel leaf 5 – 6 pieces
For the marinade:
Table vinegar 9% 200 milliliters
Sugar 150 – 200 grams
Salt 3 tablespoons or to taste
Mustard grains 1 tablespoon
Vegetable oil 100 milliliters
Boiled water 1 liter

Place the required amount of green beans in a large colander and thoroughly rinse the beans under cold running water to remove any contaminants. Then leave the beans in a colander to drain excess liquid.

Then transfer the beans to a cutting board, use a knife to cut off the stalk of each pod and remove the hard vein. Cut the bean pods depending on your desire, these can be very small pieces with a length of 3 to 5 centimeters or larger, you can also pickle the beans without cutting them whole. Place the prepared beans in a deep bowl.

Turn the stove on average level and place a large saucepan half filled with regular running water on it. Bring the liquid to a boil, add salt to taste and dip the green beans prepared for pickling into it. Now the beans need to be boiled, if you bought young bean sprouts, then cook them for no more than 8 minutes, if you bought more mature beans, then they need to be cooked for 12 - 15 minutes.

After the semi-boiled beans, place them in a colander, allow the remaining liquid to drain, and transfer them to any glass container in which you are going to marinate the bean pods.

Peel the garlic, place the cloves on a cutting board and chop them as you wish, these can be layers up to 2 - 3 millimeters thick, rings, small cubes or pieces of any shape. Sprinkle the resulting slices over the bean pods, add cloves, bay leaves, allspice and black peppercorns.

Pour the required amount of clean distilled water into the deep saucepan in which you cooked the beans and place the container on the stove, turned on to medium level.

When the liquid begins to boil, add salt and sugar to the pan, stir the ingredients with a tablespoon until they are completely dissolved.

Bring the mixture to a boil, add mustard seeds, vinegar and vegetable oil. Let the marinade boil for 2 - 3 minutes and then remove the pan from the stove, helping yourself with a kitchen towel.

Pour the hot marinade over the green beans with spices, let the mixture cool, close the glass container with a lid and refrigerate for a day.

Then you can take a sample, your beans will be ready in 24 hours, but the longer they stand in the marinade, the more tasty, rich and aromatic they will be. Immediately before serving, place the beans in a salad bowl or deep plate, then season it with fresh vegetable oil and fresh garlic squeezed through a garlic press.

Marinated green beans are served cold, placed in a salad bowl or deep plate. Before serving it, you can season it with vegetable oil, fresh chopped garlic and fresh chopped herbs, parsley, dill or celery. This dish is an ideal snack for strong aperitifs, such as vodka or homemade moonshine. Also, pickled green beans can be an excellent addition to soups, fish, meat or vegetable dishes. Cook with pleasure and enjoy!
Bon appetit!
Adviсe:
– Immediately before cooking, green beans should be soaked in warm water for 8 - 10 hours in order for oligosaccharides to dissolve - sugars that are not digested by the human body, they cause gas formation and slow down the process of food digestion. Also, soaked beans become softer, which significantly reduces their cooking time; such beans can be cooked for 3 - 4 minutes.
– Sometimes beans are marinated with several types of vegetables, such as sweet peppers, carrots, onions, broccoli or cauliflower.
– The spices indicated in this recipe can be supplemented, for example, by adding red hot peppers, mint or lemongrass leaves.
– You can marinate green beans with any fresh herbs, for example dill, parsley, celery, basil, cilantro.
– Instead of vegetable oil, you can use olive oil.
- Instead of regular vinegar you can use wine or freshly squeezed lemon juice.
– Remember that the equipment in which green beans will be pickled must be perfectly washed, or better yet, sterilized and then dried in a natural way, that is, by itself.

Despite the large assortment of vegetables and fruits, not everything can be bought in supermarkets. For example, I have never seen pickled green beans. Meanwhile, this is such a universal workpiece that will help out in many cases. Having prepared several jars of canned green beans for the winter according to this recipe, you can prepare various snacks and salads, side dishes for meat, cutlets, add to vegetable stews and vegetable stew. Choose the pods for pickling that are the youngest, most elastic, without coarse veins and fibers, light yellow or soft green in color.

Pickled green beans recipe

Ingredients for a 0.5 liter jar:

Wine or apple vinegar 6% – 1 tbsp. l;
sugar – 1 tbsp. l;
table salt - 0.5 tsp;
garlic – 2 cloves;
asparagus beans (green beans) – 300 g;
water – 250 ml (more/less depends on styling density);
allspice peas – 4-5 pcs;
cloves – 2 pcs.

How to cook pickled green beans for the winter

Fill the pods cold water, rinse, remove spoiled and limp. Break off the tails and ends. If you come across pods that are no longer quite young, you need to pull the broken tip down, removing the coarse fibrous threads along with it.

Cut the beans into 3-4 cm pieces.

Pre-wash the jars with soda or any detergent, scald with boiling water and sterilize. Boil the lids with the water bubbling vigorously for 2-3 minutes. Place a couple of peppercorns, one clove, and chop a clove of garlic on the bottom. Place a layer of beans, up to about halfway. Add spices and garlic again. Fill to the top, compacting the beans tightly.

Cook the marinade from water, salt and sugar. To know exactly how much water is needed for each jar, first fill the containers with cold water (or boiling water) and drain immediately. This will be the volume of liquid we need for the marinade. A half-liter jar usually yields about 250 ml. Add salt and sugar to the water drained from the beans and boil for five minutes.

Pour a tablespoon of vinegar into each half-liter container.

Pour boiling marinade, pouring right up to the lid.

Take a wide pan, cover the bottom with a towel or roll up thick cloth in two or three layers, place it on the bottom. Place the jars on the fabric. Cover with clean, boiled lids without sealing tightly. Bring water in a saucepan to a boil over low heat, note the time and sterilize half-liter containers for 12-15 minutes.

Take out, roll up with a machine or seal with lids with screw threads. Turn upside down and leave for a while to make sure the twist is tight.

Store cooled green bean preparations in a cool place or place them on shelves in the pantry.

It will take two to three months for pickled green beans prepared for the winter to acquire a rich taste, so you can only try them in the fall. But we are unlikely to need it before; in the summer there are plenty of fresh vegetables from which to cook delicious salads and make or stew even without meat.

Green beans are one of many healthy foods. In addition to the fact that this vegetable is perfect for stewing vegetable dishes, asparagus can also be pickled. Today we invite you to prepare spicy pickled green beans. It is for spiciness that we add hot ground chili and slices of aromatic garlic. A generous handful of aromatic greens goes a long way in this recipe, giving the appetizer a fresh, summery note. We prepare a classic marinade based on clean water with the addition of a small amount of vinegar and spices.

Spicy pickled green beans are ideal for hearty, fatty meat dishes. It can also be found in small quantities add to various salads. If you are not a fan of spicy, spicy dishes, replace the chili with dry bell pepper. In this version, the snack is also very aromatic and tasty.

Ingredients

green beans 200 g
hot chili powder 7 g
parsley, dill 40 g
black peppercorns 6-7 pcs.
garlic 3 cloves
bay leaf 2 pcs.
water 500 ml
salt 2 tbsp. l.
vinegar 2.5 tbsp. l.
thyme 3 sprigs

How to Make Spicy Pickled Green Beans

If you are using frozen green beans, let them thaw first. Cut the beans into small pieces, place in a ladle, and cover with water. Place the container on the stove, and once it starts boiling, cook the beans for exactly four minutes.
Now drop the hot vegetable into a bowl of ice water. This manipulation will allow the beans to remain in their original form, retain their color and all the beneficial substances.
Place the ice-cold bean pods on a kitchen towel and dry the beans.
Now prepare a flavorful marinade. Pour enough water into the container, add thyme sprigs, bay leaves, black peppercorns, and don’t forget to add salt.
Immediately add a portion of vinegar. Cook the marinade over low heat for 7-8 minutes, then set it aside and let it cool slightly.
Meanwhile, rinse the greens under running water cool water, dry. Chop finely and chop the peeled garlic cloves into thin slices.
Place some beans on the bottom of a clean jar, sprinkle with hot chili, literally a pinch.
Top with a generous handful of herbs and garlic flakes.
Fill the jar to the top with beans and spices.
Pour the cooled marinade to the edges of the container. Seal the jar and place it on the refrigerator shelf for three days.