Step 1: prepare inventory.

First of all, we prepare all the equipment that will be needed for the preparation. We check the jars for cracks and nicks, and the lids for rust. Then wash the dishes thoroughly using a kitchen brush and baking soda or detergent with minimal content chemical substances. After that small kitchen appliances boil or pour over hot water and place in a clean deep bowl. We sterilize jars and lids in any convenient way: in microwave oven, oven or on the stove. We put everything on a crystal-washed table and proceed to the next step.

Step 2: Prepare the beans.

We bet on strong fire two deep pans, one with 3 liters of running water, and the second with the right amount purified. Next, choose juicy, ripe, dense green or white beans and wash it thoroughly. Then we remove the side vein with the stalk from each pod and cut the legumes crosswise into 2–3 parts, so that you get pieces of length from 3 to 5 centimeters.

Step 3: Blanch the beans.

When the running water boils, reduce the heat under it to medium and lower the bean pods into the pan. Blanch them for 5 minutes, after that, using a slotted spoon, transfer it to a colander and leave it in it until ready to use. Do not drain the liquid in which they were cooked; it will be needed later. Just keep it on low heat so that the temperature does not drop.

Step 4: prepare the brine.

Place salt in a saucepan with boiling purified water. As soon as its grains dissolve, boil the liquid 2–3 minutes, remove from the stove, add there table vinegar and mix everything thoroughly with a wooden kitchen spoon. The brine is ready!

Step 5: sterilize the beans.

Now, with clean hands, place the now cooled and dried beans into the prepared jars and lightly compact them, leaving about 3 centimeters of free space to the edge of the necks. Then fill the beans with hot brine and cover the containers with clean lids.

Next, place a kitchen towel on the bottom of a 20-liter saucepan. Carefully place the beans into it using canning tongs. Then we fill the free space between the container and the walls of the saucepan with the broth that remains after cooking the beans. There won’t be enough liquid, so add a little more warm tap water up to the hangers of the cans and put the resulting structure on high heat.

After boiling, reduce its level to medium, cover the pan with a lid so that a small gap remains, and sterilize the workpiece: floor liter jars 25 , liter - 30 minutes.

Step 6: Cover the beans for the winter.

After the required time, using the same tongs, carefully remove the jars of beans from the bubbling hot liquid and close them. If screw lids were used, simply tighten them with a kitchen towel; if with an elastic band, seal the canned food with a key specially designed for this purpose.

Turn the jars upside down And check them for air If bubbles appear from under the lids, re-close everything so that there are no bubbles at all.

After this, we place the container with the workpiece on the floor with the lids down, cover the beans hermetically with a woolen blanket and leave it in this form for 2–3 days until completely cooled. Then we send the canned food to a cool, well-ventilated place: a basement, cellar or pantry.

Step 7: Serve canned green beans for the winter.

Canned green beans are served for the winter room temperature or chilled. This preparation is an ideal side dish or a great addition to a salad. It is also often used for baking pizza, pies and vegetable rolls. Enjoy!
Bon appetit!

Very often the following spices are added to the brine: bay leaf, black peppercorns, cloves, chopped garlic cloves;

Sometimes half an aspirin tablet is placed in each jar, filled with brine and then sterilized using the method specified in the recipe;

An excellent replacement for 9% table vinegar is red grape.

Harvesting methods green beans not so much for the winter. First of all, this is freezing and canning. You can preserve the pods by pickling or preparing salads based on it. I really like it without sterilization, although I also close salads from it every year. The crispy sweet and sour pods will definitely be appreciated by lovers of savory snacks.

In addition, such spicy pickled green beans can become a base or a pleasant addition different salads. In many salads, it can easily replace pickled cucumbers. In addition, it can be added to second vegetable and meat dishes, rassolnik, borscht and meat soups.

Today there is a large number of recipes for pickling asparagus or. They differ from each other in the taste and composition of the marinade, the presence or vice versa absence additional ingredients. In addition to the green beans themselves, herbs, spices and garlic cloves, it is preserved along with carrots, onions, hot peppers, pieces of zucchini or cucumbers.

Pickled green beans for the winter, step by step recipe which I want to offer you, does not provide for additional sterilization. The green beans will be blanched and then filled with the prepared marinade.

Ingredients:

• Black Eyed Peas.

For one liter of marinade:

• Water – 1 liter,
• Salt – 1.5 tbsp. spoons,
• Vinegar – 3 tbsp. spoons,
• Sugar – 2 tbsp. spoons,
• Black peppercorns.

Pickled green beans for the winter - recipe

Wash the bean pods. Cut off its petioles and tails. Blanch the green beans prepared in this way in boiling water, without adding salt, for 5 minutes.

Place the blanched beans in a colander. Rinse it off cold water. Bean pods can be pickled whole or cut into small pieces. I decided to cut them into two parts. Beans crushed in this way can be conveniently used immediately in salads.

Boil the jars or sterilize them over steam. Fill them up to the neck.

Prepare the marinade. Boil water in a saucepan. Add kitchen salt and sugar.

Pour in vinegar. Add black peppercorns.

The marinade for green beans should boil for 2-3 minutes until the salt and sugar dissolve. Pour the marinade into jars with beans.

Immediately seal them with lids. Banks with canned beans turn over and cover. I will be glad if this recipe for pickled green beans for the winter you will need it.

Pickled green beans for the winter. Photo

• 1 kg beans,
• 0.5 kg of onion,
• 0.5 kg sweet pepper,
• 3 kg tomato,
• 0.5 kg carrots,
• 1 cup garlic,
• 2 pods of hot pepper,
• bunch of parsley,
• 1 glass of vegetable oil,
• salt to taste.

Boil the beans, simmer chopped peppers, tomatoes, carrots and parsley with vegetable oil for 15-20 minutes. Mix the beans (you can leave them whole or mash) with stewed vegetables, add onions, garlic, salt and simmer again for 30 minutes. Place the hot mixture into sterilized jars, roll up the lids, and wrap. Store refrigerated.

Canned beans

• 600 g beans,
• 400 ml brine.

Wash green bean pods with fleshy leaves and underdeveloped seeds well, trim the ends, cut into pieces 3-4 cm long, place in boiling water for 2-3 minutes, drain in a colander, cool with cold running water, and let drain. Place the chopped beans tightly in jars, pour hot (95-98 o C) brine (980 ml of water, 20 g of salt). Sterilize at 100 o C: 0.5 l jars - 60 min, 1 l - 75 min.

Natural beans

For filling:

• 1 liter of water,
• 20 g salt.

Fresh, dense, at the stage of waxy ripeness, cut off the ends of the pods, remove the veins. Blanch for 5 minutes in boiling water, then cool and drain in a colander. Place in prepared jars, add 2 tbsp per liter jar. spoons of 9% vinegar and fill with strained boiling brine to the top. Sterilize half-liter jars for 20 minutes, liter jars for 30 minutes.

Salted beans (1)

• 1 kg green beans,
• 150 g salt.

Trim the ends of the pods and remove the veins. Blanch for 5 minutes in boiling water, cool and drain in a colander. Place the pods in jars, cover with salt, and put pressure on top. When the beans have settled, add a new portion of prepared beans with salt to the jars. Cover the jars with parchment and bandage them.

Salted beans (2)

For filling:

• 1 liter of water,
• 50 g salt,
• 3 g citric acid.

Prepare the beans in the same way as indicated in recipe 1. Place in jars, add garlic and currant leaves. Pour in brine and press down. After a few days, transfer the jars to a cold place. If necessary, add brine.

Pickled beans (1)

• 1 kg of young beans,
• 100 g onion,
• black and allspice, Bay leaf, mustard seeds, vegetable oil.

For the marinade:

• 1 liter of water,
• 240 ml 9% vinegar,
• 125 g sugar,
• 5 g salt.

Trim the ends of the bean pods, remove the veins, blanch for 3 minutes and cool. Cut the pods diagonally, finely chop the onion and mix with the beans. Place the mixture tightly into prepared jars. Add spices and pour hot marinade. Pour a layer of vegetable oil on top. Sterilize half-liter jars for 30 minutes, liter jars for 45 minutes.

Pickled beans (2)

For the marinade:

• 1 liter of water,
• 50 g sugar,
• 60 g salt,
• 60 g 9% vinegar.
• spices: bay leaf, allspice, garlic, celery, parsley.

Cut off the top and bottom ends of the bean pods. You can pickle the whole pods or cut them into pieces 2.5-3 cm long.

Blanch the prepared pods in boiling water for 2-3 minutes, cool and place in jars. Sliced ​​beans must be compacted by hand; whole pods must be laid vertically. Pour in the marinade (when preparing the marinade, keep in mind that bay leaf and vinegar are added last). Sterilize for 10-15 minutes from the moment of boiling and roll up.

Lecho “Beans”

• 0.5 kg green beans
• 0.5 kg carrots,
• 1 kg of tomatoes,
• 1-2 pcs. bitter bell pepper,
• 1 table, spoon of salt,
• 100 g sugar,
• 1 head of garlic,
• 150 g vegetable oil,
• 1 table, spoon of vinegar essence.

Bring vegetable oil to a boil, add chopped tomatoes, salt, sugar, finely chopped carrots and cook for 20-25 minutes. Add pre-cooked beans, chopped bell pepper, hot pepper pods and cook for another 10 minutes. Then add garlic vinegar essence and bring to a boil again.

Place in sterilized jars and seal.

Eastern spicy beans

• 1 kg green beans,
• 1 kg of tomatoes,
• 300 g carrots,
• 200 g onions,
• 50 g parsley root,
• 1 bunch of parsley,
• freshly ground black pepper,
• 1 red pod hot pepper,
• 3 table spoons of table vinegar,
• 20-25 g salt,
• 30 g sugar,
• vegetable oil for frying.

Cut the beans into pieces 3-4 cm long or leave the pods whole. Then blanch the pods for 3 minutes in boiling salted water, remove, cool immediately with cold water and let drain.

Cut the tomatoes into slices, steam in a saucepan with a lid over medium heat and simmer slightly.

Cut the carrots and parsley root into thin small strips, and the onion into half rings of medium thickness. Fry everything one by one in vegetable oil. Finely chop the parsley, remove the seeds from the hot pepper and cut into rings.

Add beans and fried vegetables to the boiled tomato mass, mix everything and bring to a boil. At the end, add finely chopped greens, red pepper rings, season with salt, freshly ground black pepper, sugar, mix everything and remove from heat. Pour vinegar into the hot mixture.

Place the hot vegetable mass into dry, heated jars. Cover the jars filled with vegetables with lids and pasteurize jars with a capacity of 0.5 liters - 35 minutes, 1 liter - 40 minutes.

Beans in pods with vinegar and garlic

• 500 g beans in pods,
• 1 head of garlic,
• 1/3 cup 3% vinegar,
• 1 bunch of dill.

Cut the peeled bean pods into strips and boil in salted water. Then drain in a colander and cool. When serving, place in a salad bowl and sprinkle with chopped dill. Serve crushed garlic with vinegar separately.

Not so long ago, vegetables were once again studied for caloric content, the leader in the most low rates became garden green beans.

Recipes for preparing green beans for the winter are simple, so even a novice housewife can preserve or freeze this vitamin-rich treat for the winter. At the same time, in unusual vegetable, enclosed in a jar, all nutrients and minerals are preserved.

The benefits of green beans

Beginning gardeners often confuse asparagus beans and the similar common asparagus. It should be clarified that this is not the same, since the first vegetable is just a type of green bean.

You can eat the shoots of asparagus, but only young and tender ones, and only the pods of asparagus beans are edible. At the same time, these vegetables are nutritious and low in calories, so they are often used when creating a diet or fasting menu.

By the way, beans often grow in Russian gardens and summer cottages, since the climate is clearly suitable for them. It loves warmth, sunny hills and minimal watering, so it grows best in the southern regions.

There are obvious benefits hidden inside the small pod:

• potassium;
• magnesium;
• vitamins B2 and B6;
• calcium.

These dishes are often served to those who suffer from diabetes mellitus, as the vegetable gently lowers blood sugar levels.

It supports the body with such ailments as:

• tuberculosis;
• hepatitis with liver damage;
• urolithiasis disease;
• nervous and mental diseases;
• problems with potency and men's health;
• obesity.

A nutritious vegetable can easily replace the usual pasta and fried potatoes, and it prevents the formation of tartar on the teeth and fat in the tummy area. And the fifteen percent fiber content allows you to cleanse the intestines in case of chronic constipation.

Beans quickly fill the stomach, so to feel pleasantly full, you need to eat only one hundred grams of the product (30 calories).

By the way, green vegetable helps to rejuvenate as the pod contains antioxidants. A forty-year-old person should eat green beans three times a week to maintain a youthful body, eliminate sagging skin and add natural shine to hair.

How to prepare green beans for canning

In order to fill the body with important substances both in autumn and summer, you should find easy recipes for preparing green beans for the winter. Well, of course, beans stored for the winter will not retain all the benefits, but about half will definitely get into the body.

When you can’t pick something delicious from a bush in the garden, you should learn to choose at the market, since the yellow spotted pods will definitely not bring any benefit.

So, for the delicacy to bring real benefit, you should look for vegetables:

• as fresh as possible;
• soft;
• juicy;
• young, lacking hard veins.

The product should be processed as quickly as possible, that is, a couple of days after it was picked from the garden. Before green beans are frozen or jarred, they should be stored on a refrigerator shelf or in a dark place.

Before processing a vegetable, it is properly prepared for this:

wash and clean;

remove ends from opposite sides;

place in boiling water for five minutes;

dry the pods on a spread towel.

Housewives know that no matter how ideal the recipes for preparing green beans for the winter are, everything can be ruined by improperly prepared jars.

Each jar will have to be washed in clean water, wiping the neck with soda applied to the sponge. The fact is that this ingredient will not harm human health and will not change the taste of the finished dish.

After this, the freshly washed container must be sterilized in the oven, microwave, or open sun or over steam. Housewives often have jars burst during sterilization; this can be avoided by washing and sterilizing it by placing it on its side.

How to pickle vegetables correctly?

Most often, fresh and juicy beans are pickled in order to preserve vitamins as much as possible, preserving the product for many years. Acetic acid is not added to the brine, but it is present in marinades.

It is worth remembering that poorly sterilized containers and dirt in the kitchen will inevitably lead to bacteria getting into the canned food and ruining the product.

You can pickle vegetables different ways, for example, from the following ingredients:

• half a kilo of asparagus beans;
• a small root of horseradish;
• fifty grams of fresh parsley and dill;
• two tablespoons of salt;
• a tablespoon of granulated sugar;
• ten black peppercorns;
• gram of ground cinnamon;
• three pieces of cloves;
• fifty grams of vinegar.

So, how to cook green beans the first way? Large specimens should be cut into a couple of pieces, and small ones should be left whole. Lightly simmer the pieces in a saucepan in oil, and then add marinade to them (mix in boiling water rock salt and sugar, adding acetic acid later).

Distribute the beans into jars, place all the carefully selected spices there and hot marinade, sterilize the jars for about fifteen minutes. After sealing the preservation, the jars need to be placed on the lid and wait until the product has cooled completely. Beans prepared in this way are stored in a closet, underground, on the balcony of a multi-story building, or in a refrigerator.

By the way, experienced housewives They advise you to fork out some money and add all the spices listed in the recipe, since the richness and taste of the preserve depends on this.

It is worth considering another simple method of how to cook green beans for the winter in a garlic marinade.

We definitely buy:

• a kilo of young beans;
• three cloves of garlic;
• four small bay leaves;
• five cloves;
• half a glass of olive oil;
• 1 tbsp. spoon of salt;
• 3 tbsp. spoons of granulated sugar;
• one hundred grams of vinegar.

Again, we prepare the pods, which, in addition to washing, we also free from the stringy ends, placing them in liter jars. Divide the garlic cloves into four pieces, place them with a mixture of quality spices in jars in the same volume.

To prepare the marinade, mix rock salt and sugar in 1000 grams of water; when they dissolve in boiling water, add oil and acetic acid, letting it simmer for just a minute.

Pour hot marinade over the pods in jars, cool and only then roll up using sterilized lids.

Is it possible to pickle green beans?

It is quite possible to not only pickle young asparagus beans, but also pickle them for use in winter and autumn. There are a lot of recipes for such preservation, and housewives claim that they all have one general property – maximum conservation vitamins and minerals.

Quite popular are recipes for preparing green beans for the winter, to which currant leaves and cherries are added. In addition, you will have to prepare in advance:

• two kilograms of the main vegetable;
• one and a half liters of purified water;
• one cherry and currant leaf per jar;
• ten peas of allspice;
• three cloves of garlic;
• eighty grams of salt;
• half a glass of vodka.

Young pods of green beans should be placed in liter jars, layered with leaves and horseradish, adding pepper on top. After this, prepare a rich marinade, for which we stir salt in a liter of water. We only pour into jars cold marinade, and place two teaspoons of alcohol in each container.

Roll up iron lids You won’t need canned food; nylon analogues will suffice. The pods are stored in the basement for a very long time, without the risk of losing their natural shade, freshness and juiciness.

Features of preserving a delicious lunch of beans with vegetable additives

Recipe for salads, which are independent dishes from green beans, very diverse. They will be able to diversify the Lenten diet and diet menu at any time of the year, since there are a great variety of vegetable salads.

For standard recipe You should stock up on ingredients such as:

• approximately 2.5 kilograms of the main product;
• six hundred grams of carrots and onions;
• fifty grams of parsley and olive oil;
• one hundred grams of parsley root;
• seventy-five grams of sugar and acetic acid (3%);
• forty grams of coarse salt;
• ten black peppercorns.

Once the pods are prepared, they are cut into two-centimeter pieces.

Not only chop the onion, but also lightly simmer in oil, then add slices of fresh carrots and parsley. Wash and chop the parsley leaves, but the green beans should be fried or left slightly wilted.

It is realistic to add some tomatoes cut into slices, which should be simmered for fifteen minutes with the addition of vegetable slicing and spices. Then add water to the mixture, granulated sugar and vinegar, parsley.

We put pieces of asparagus into jars, fill them with liquid vegetable mass, then roll up the lids.

By the way, the question often arises about how to deliciously cook green beans in a frying pan, and you can significantly speed up the cooking process if you pack the preparation for the winter.

To do this, we will prepare not only a kilo of young asparagus beans, but also:

• a kilo of red tomatoes and eggplants;
• six hundred grams of onions and white cabbage;
• two small zucchini;
• five units of bell pepper;
• two hundred grams of cauliflower;
• half a glass of vegetable oil;
• fifteen grams of greens;
• salt and any spices suitable for preservation to suit your own taste.

It’s worth clarifying that in order for the preservation to turn out just perfect, you should follow simple rules:

carefully sort and wash the cooked vegetables;

peel the tomatoes;

remove seeds from peppercorns;

remove the peel from the onion;

cut the eggplants into cubes and add salt to remove the bitterness;

after the eggplants are squeezed, they are fried;

fry pieces of zucchini, onion and pepper;

Finely chop the white cabbage and pour boiling water over it;

tomatoes should be chopped using a meat grinder;

wash and chop fresh herbs;

place everything in a large container, adding salt and spices;

boil and divide the mixture into half-liter containers;

sterilize for at least an hour.

A delicious winter salad made from asparagus beans and huge amount vegetables are ready. Bon appetit!

How to properly freeze green beans

One more the perfect way blanks healthy vegetable freezing it will allow you to then prepare dishes from green beans quickly and economically.

Frozen beans will significantly increase your immunity level, as they retain ninety percent of minerals and vitamins.

It has been proven that in order to preserve green beans in their original form, you should freeze them in their original form or lightly boil them.

Freezing fresh asparagus beans

Before freezing, you should wash the vegetables, remove the ends, and then dry them, placing them on napkins and towels. There is no indication whether to cut the pods or leave them whole, since it all depends on the preferences of the household.

However, if the pods are cut into pieces, there will be space savings in freezer. For better preservation and crumbly consistency, we use:

• vacuum type bags;
• containers with air pumping function.

After distributing into bags or containers, you should place the pieces of green beans in the freezer, selecting the program for dry freezing of vegetable products.

Freezing boiled asparagus beans

After the vegetable is boiled, there will be no questions about how to deliciously cook green beans in a frying pan in the winter. After removing the raw material from the freezer, you will simply have to stew it or fry it, depending on the recipe.

Preparing beans for freezing boiled will be the same as in the first option. After this, the asparagus bean pods will have to be cut into small pieces, and then boiled in boiling water for about six minutes.

Drain the vegetables in a colander and sieve, and then dry on a towel or paper napkins. You should not immediately place pieces of beans into vacuum bags and containers, since undried pieces can stick together into a lump and make cooking difficult.

It is worth remembering that you should only defrost the required amount of frozen beans, since the excess will have to be thrown away. The fact is that re-freezing the product is strictly prohibited, since it loses its marketable condition, becoming flabby and yellowish.

That is why it would be preferable to freeze pieces of asparagus beans in portioned bags. This data is stored vitamin product It will be best at a temperature of minus twenty degrees Celsius.

In order for the workpiece to turn out just perfect, you should not wait until the pod dries out and turns yellow. Green beans should be harvested only when they are not yet fully ripe, since it is then that the entire spectrum is preserved in the pod nutrients, minerals and vitamins.

If you think that the only way to prepare asparagus (green) beans for the winter is to freeze them in the freezer, you are mistaken. Green beans can be pickled and make excellent spicy 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. Lay out hot salad into sterilized jars and seal 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 the peeled and sliced ​​zucchini and pepper separately in vegetable oil. Chop the onion and fry it too. White cabbage chop and pour over boiling water. 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 prepared vegetables, herbs and tomato paste in enamel pan, salt, pepper and bring to a boil.

Then place in heated, dry, sterilized half-liter jars, cover with lids and place to 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 for 5 hours in cold water to remove acetic acid residues. 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 color. 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. small quantity 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 water to the salad. boiled water 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.

source http://mir-prjanostej.ru/view_post.php?id=208

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.

Prepare the ingredients: wash the green beans, cut off the edges and chop 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 in 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, place them in a pan 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.