How to cover green beans for the winter. Pickled green beans for the winter

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

What are the benefits of green beans?

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

Asparagus (left) and green beans (right)

Green beans, grown in our climate zone, are found everywhere; they are unpretentious in care, but thermophilic. It takes root especially well in the southern part of the country.

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

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

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

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

Preparing green beans for canning

In order for this healthy product to be on the table all year round, green beans are prepared for the winter. Of course, canned beans lose a number of beneficial properties, but most of them still remain. Preservation recipes are varied and simple.

Remove the stems of the green beans before canning.

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

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

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

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

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

Beans, canned by pickling

Pickled green beans in jars

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

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

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

Green beans marinated with herbs

To prepare it you will need:

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

Canning jars should be well washed and sterilized

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

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

Pickled spicy beans with garlic

For this recipe you will need:

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

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

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

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

Preserving beans using the salting method

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

Salted green beans with cherry and currant leaves

To prepare this recipe you will need:

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

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

Canned green beans with vegetables

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

Fried green beans have a very special taste

Green beans stewed with vegetables and herbs

This recipe includes:

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

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

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

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

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

Stew of green beans, cabbage and eggplant

This recipe includes the following ingredients:

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

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

Before adding to vegetable stew, green beans need to be boiled

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

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

Freezing green beans for the winter

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

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

Freezing Fresh Green Beans

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

Advice. Freezing sliced green beans saves more freezer space.

Wash and dry green beans before freezing

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

Freezing boiled green beans

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

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

Freeze the product in small portions

What do we cook with beans? Yes, whatever you want, we cook soups, prepare salads, main courses, and what a delicious and aromatic borscht you get with beans! But there are different types of beans and they are all useful in their own way.

Today I would like to pay attention to asparagus or green beans, and to be precise, we will be canning asparagus beans. And if you previously thought that green beans in pods could only be prepared for the winter by freezing, then you were deeply mistaken. An excellent snack, canned green beans will diversify your diet and become a favorite at any feast.

Ingredients:

Fresh green beans,
Water 1 liter,
Salt – 3 teaspoons,
Granulated sugar – 6 tbsp. spoons,
Table vinegar (9%) – 150 ml,
Spices to taste (bay leaf, black peppercorns, mustard seeds),
Fresh sprigs of dill,
Onion,
Garlic cloves.

Cooking process:

To begin with, I would like to give a couple of useful tips:

You should choose strong, juicy pods, no more than 10 cm long, the pod should be beautiful, with a slight matte tint;
Beans can be preserved either as whole pods or in small cubes;
Depending on the addition of additional ingredients, the taste of the dish will change.

Selected green bean pods should be washed and the ends cut off from each one. If you wish, you can cut them into small cubes or leave whole pods, it all depends on what you will use your workpiece for in the future.

Pour water into a deep saucepan and bring to a boil. You will need to add salt to the water to taste.

Place the prepared beans in boiling water and boil for no more than 7 minutes.

In pre-sterilized jars you need to place washed sprigs of fresh dill, garlic cloves, cut into thin plastic pieces or whole, bay leaf, black peppercorns, mustard seeds. Also onions, which are best peeled and cut into thin slices.

The beans removed from the boiling water should be immediately placed in jars.

Preparing a marinade for canning beans is as easy as shelling pears. To do this, add sugar and salt to boiling water, dissolve, bring to a boil and finally add vinegar. To prepare one liter of marinade you need six tbsp. l. sugar, three tsp. salt, 150 ml vinegar 9%. Pour boiling marinade into prepared jars of green beans.

The filled container should be sterilized for 5 minutes from the moment of boiling (this time is for 0.5 and 1 liter jars).

Then the cans of beans need to be rolled up and turned over, then wrapped in a warm blanket and left to cool completely at room temperature.

That’s all, as it turns out, preparing green beans for the winter won’t be too difficult for you. So you shouldn’t miss the time of her season, but have time to fill your bins with jars with all kinds of preparations.

Cook for your health and bon appetit!

We thank Elena Zavizion for the recipe and photo.

You might like another recipe for green beans with vegetables:

Best regards, Anyuta.

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, they make an excellent savory snack - no worse than homemade seasoning, and very tasty canned vegetable salads. Are you looking for new options for preparing green beans for the winter? In our selection of recipes for canned green beans, you will surely find a suitable method.

Green beans in tomato sauce

Required:

1 kg of young green beans;

750 g tomatoes;

20 g each of salt and sugar.

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

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

Green beans in tomato sauce (2nd option)

Required:

4 kg of green beans;

2 kg of carrots and onions;

1 liter of “Krasnodar” tomato sauce;

2 bunches of parsley;

2 tbsp. water.

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

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

Green beans in tomato sauce (option 3)

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 for 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. Chop white cabbage and pour boiling water over it. Blanch the cauliflower inflorescences in boiling water for 2 minutes.

Prepare tomato paste from the tomatoes by passing them through a meat grinder. Chop the greens. Mix all the prepared vegetables, herbs and tomato paste in an enamel pan, add salt and 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 in cold water for 5 hours to remove any remaining acetic acid. Fry the prepared beans in oil or stew with rice and vegetables.

Solyanka with green beans

Required:

1.5 kg of green beans;

2 kg each of cabbage and carrots;

1 kg of onion;

2-3 tbsp. spoons of tomato sauce;

Pepper, bay leaf, salt to taste.

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

Canned green beans with vegetables for the winter

Required:

4 kg green beans;

1 kg bell pepper;

1 kg of tomatoes;

2 cups vegetable oil;

3 tbsp. spoons of salt;

1 teaspoon ground black pepper;

2 tbsp. spoons 70% vinegar essence.

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

Green beans with vegetables

Required:

5 kg each of green beans and tomatoes;

1.3 kg of onions and carrots;

200 g parsley roots;

100 g parsley;

150 ml table 3% vinegar;

150 g sugar;

80 g salt;

20 g black peppercorns;

Vegetable oil to taste.

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

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

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

Required:

Green beans;

Black peppercorns;

Carnation buds;

For marinade per 1 liter of water:

40 g salt;

40 g sugar;

100 ml 9% vinegar.

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

Green bean appetizer with herbs

Required:

1 kg beans;

2 bunches of dill;

3-4 tomatoes;

50 ml vinegar (9%);

1 teaspoon sugar;

1-2 pcs. bay leaf;

2-3 pcs. cloves and allspice;

4-5 pcs. black pepper;

1 tbsp. spoon of salt.

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

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.

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

In a frying pan or roasting pan with heated oil, place onions cut into half rings 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.

Green beans, according to many nutritionists, are a low-calorie and at the same time very nutritious product. It contains a high level of nutrients and vitamins, which are so necessary for the full functioning of all internal organs.

Preparation for the winter

Salty pods

To prepare you will need:

A couple of kilograms of young bean pods;
Cherry leaves - 4-5 pieces;
5 currant leaves;
Horseradish root – 1 piece;
10 peas of allspice black pepper;
2-3 cloves of garlic;
Salt – 80 grams;
500 ml water;
50 grams of vodka.

How to make salted green beans for the winter:

To begin, rinse the pods thoroughly under cool water. We try to wash away all the dirt and dust;
Be sure to cut off the ends of the beans on the sides;
Rinse the cherry and currant leaves;
Remove the skin from the garlic cloves;
Horseradish root should be peeled and washed thoroughly;
Cut the horseradish into several parts;
Canning jars should be rinsed with cool water, after cleaning them with detergent or food grade soap;
Then we sterilize the container over steam or in the oven;
In a container we place green beans, cherry and currant leaves, garlic and horseradish in layers, at the end we lay out the remains of the pods;
Pour water into the pan and put it on fire;
As soon as the liquid begins to boil, add salt;
Remove the brine and pour into jars with all the ingredients;
Pour 2 teaspoons of vodka into each liter jar with cooled brine and vegetables, close the lids and put them in a dark place.

Beans with carrots

What you will need:

500 grams of young green beans in pods;
1-2 young carrots;
3 garlic cloves;
Several dill umbrellas;
Fresh basil, tarragon, ground paprika - everything to your taste;
2 bay leaves;
Salt – 50 grams;
Table vinegar 9% - 4 teaspoons;
Half a liter of water.

Recipe for green beans and carrots for the winter:

Pickled pods

What you will need for cooking:

600 grams of green beans;
Allspice – 6 pieces;
Lavrushka – 1 piece;
2-3 cloves of garlic;
A piece of hot pepper about 2 cm.

Marinade solution:

Water – half a liter;
Less than a tablespoon of salt;
Granulated sugar – 2 teaspoons;
80 grams of table vinegar 9%.

The process of preparing pickled green beans for the winter:

We wash the pods with cold water, remove dirt and dust;
We cut the pods into pieces of 2-3 cm. These pieces will be much more convenient to put in jars;
Let's start blanching the beans. To do this, you need to pour water into a saucepan and put it on the fire to warm up;
Meanwhile, place the pods in a colander. After the liquid boils, place a colander with green beans in it and hold for about 3-5 minutes;
Place the colander under cold water and hold for about 3-5 minutes;
Prepare jars for marinating. They should be thoroughly washed and cleaned;
Next, you need to sterilize them by steaming or in the oven;
Sterilize the lids in boiling water for about 10-15 minutes;
Remove the peel from the garlic cloves and place them on the bottom of the jars;
We also put bay leaf, a piece of hot pepper and allspice there;
Place the bean pods tightly into the jars;
Pour water into a container and place it on the gas to warm up;
After the water boils, add salt, granulated sugar, and vinegar;
Pour the mixture into jars;
After this, place the container in a saucepan, cover the lids on top, add water to just above half of the cans and place on the gas. Don't forget to place a towel on the bottom of the pan;
We sterilize everything for half an hour;
At the end, screw the lids on top, wrap them in warm cloth and leave to cool;
Blanks are stored underground or in a pantry.

Asparagus salad

With vegetables and herbs

What you will need for cooking:

2.5 kilograms of young green beans;
600 grams of onions;
Carrots – 600-700 grams;
Ripe tomatoes – 1 kg;
A large bunch of parsley, 50 grams;
100 grams of parsley root;
Granulated sugar – 2 tablespoons;
1 heaped tablespoon of table salt;
3% vinegar – 80 ml;
Allspice – 10-15 peas.

How we will prepare this green bean salad for the winter:

First, we wash the pods in cool water, wash off all the dirt and dust from them;
After this, cut each pod into pieces of approximately 2 cm;
Remove the peel from the onion, wash the peeled onions and chop into half rings;
Add vegetable oil to the frying pan and place it on the stove to warm up;
Place the onion half rings in the heated oil and sauté for a few minutes until golden;
Peel the carrots and parsley root, rinse and chop into slices;
Add the onion, add pieces of beans, fry for 10 minutes and remove from heat;
Rinse the tomatoes, cut into small slices;
Place the tomatoes in a separate pan, pour in some liquid and simmer for about 15-20 minutes;
Then add fried vegetables to the tomatoes;
Add some salt, add allspice;
Next, add vinegar, add a little sugar, pour more water and continue to simmer;
Rinse the parsley and chop finely;
At the end, add chopped parsley to the vegetables and remove from the stove;
We rinse the canning jars and clean all the dirt;
Sterilize the glass container over steam;
Pour the stewed vegetables with green beans into a sterilized container and roll them up with metal lids;
Wrap everything in warm cloth and leave to cool;
You can place it in a cellar or pantry for storage.

Asparagus, cabbage and eggplant stew

What you need for preparation:

1 kilogram of green beans, preferably young;
A kilogram of red ripe tomatoes;
Onions – 600-700 grams;
2 small zucchini or zucchini;
5 pieces of sweet pepper;
1 kilogram of eggplant;
200 grams of cauliflower;
Half a kilogram of white cabbage;
1.5 large spoons of vegetable oil;
Cilantro - to your taste;
Parsley several sprigs;
Celery greens – 5-7 sprigs;
Salt – 1 large spoon;
Allspice in peas – 7-8 pieces;
Bay leaf – 2-3 pieces.

How to make a stew with green beans and vegetables for the winter:

Place the tomatoes in hot water for a couple of minutes and peel off the skins;
Cut the tomatoes into small pieces and place in a cup;
We clean the seeds from the pepper and cut it into strips;
Remove the skin from the onion and chop it into half rings;
Next, the green beans must be boiled in salted water for about 10-15 minutes;
After this, remove the pods from the water, cut them into small pieces of 3-4 cm;
Wash the eggplants, cut into cubes, sprinkle with salt and squeeze;
Pour oil into a frying pan, put it on the stove, lay out the eggplants and fry;
Remove the skin from the zucchini, cut into two parts and remove the seeds;
Cut the zucchini pulp into small slices;
Pour oil into a separate frying pan, put it on gas and add zucchini, onions, and peppers. Fry everything for 10 minutes;
Cut the white cabbage into strips and rinse with hot water;
Divide the cauliflower into inflorescences and blanch for 3-4 minutes;
Place all the vegetables – tomatoes, beans, fried zucchini, onions, peppers, two types of cabbage, eggplants – in a pan;
Mix all ingredients, add salt and add herbs;
Place on the stove and boil for 25-30 minutes;
Meanwhile, wash and sterilize the jars;
Place the prepared vegetable mixture into jars;
We put the jars in a container, first lay a towel on the bottom, fill a little more than half of the jars with water and cover them with lids. Sterilize for 30 minutes;
After this, screw on the lids, wrap them in a warm fur coat and leave to cool;
We place it in a pantry or underground for storage.

Freezing beans in pods for the winter

Main features of freezing:

First of all, the product is processed, it must be done correctly;
The green beans should be sorted, the pods and stalks should be cut off from both ends;
There is also a hard membrane on the side, which should be removed with a knife;
After this, the beans are thoroughly washed under cool water;
After washing, it should be placed in a colander or placed on gauze material so that it is completely dry;
The pods can be frozen whole or cut into small pieces. We carry out this item at our own discretion;
For freezing, it is advisable to use special vacuum bags or containers from which air can be evacuated;
The pods are packaged in bags and placed in the freezer to be completely frozen.

For cooking, you should use fresh and young asparagus (green) beans;
To add flavor and aroma, be sure to use herbs and spices;
Be sure to cut the beans on both sides and boil for 10-15 minutes. Otherwise, it will turn out tough and not tasty.

It’s not at all difficult to prepare delicious green beans for the winter. Using these recipes, you can make an excellent dish that will complement lunch or dinner in the winter.

In addition, frozen green beans can be used to prepare many main dishes, soups and salads.

Many people believe that it is best to freeze green beans for the winter, but this is not at all true, since freezing loses the lion's share of all vitamins and microelements. Therefore, this product is best preserved. Thus, the vitamins will not disappear anywhere, and any dinner table will be decorated with a spicy snack.

Classic version

This is a classic recipe that takes minimal time to prepare.

Required Products:

green beans – 1 kg;
tomatoes – 1 kg;
garlic – 1 clove;
spices to taste.

Preparation:

The pods must be peeled and cut crosswise into 3 equal parts.
Boil the beans in lightly salted water for no more than 5 minutes. Next, you need to drain the water, cool the beans and place them in pre-prepared jars.
To prepare tomato sauce, you need to wash the tomatoes and cut them into slices.
Then they are placed in a saucepan, where a little boiling water is added, and closed with a lid for 10-16 minutes.
After the tomatoes have softened, the skin is removed from them, and the pulp itself is passed through a meat grinder.
Crushed garlic and spices are poured into the resulting mass.
The beans, which were previously placed in jars, are poured with tomato and boiled for half an hour. After which the jars can be screwed on.

To make the beans softer during cooking, you can add a little vinegar.

Bean salad in tomato paste

Bean salad is a quite tasty and interesting dish that is good to use as a side dish for meat or fish.

Required ingredients:

green beans - 2 kg;
onion - 1 kg;
carrots - 1 kg;
tomato sauce - tablespoon;
tomato paste - 200 gr;
spices to taste;
sugar - 1 tbsp. l;
a bunch of parsley.

Preparation:

First you need to wash and sort the pods, cut them into even strips.
A glass of water is poured into the pan and placed on fire. After the water has warmed up, you need to add beans.
In the meantime, you need to peel and grate the carrots, and cut the onion into large half rings. Then the vegetables also go into the pan along with tomato sauce, paste and spices.
After 10 minutes of cooking, add sugar and herbs, boil for another 2 minutes and the dish is ready.
Now all that remains is to seal the jars.

If you want the beans and onions to be juicy but crispy, then you just need to scald the pods with cold water and add the onions to the jar after the main part of the dish is cooked.

Marinated asparagus with tomato paste

Pickled asparagus is distinguished by the fact that all vitamins and minerals are preserved in such a product.

Required ingredients:

young green beans;
vinegar 9% - 1 teaspoon;
water - half a liter;
ready tomato paste – 300 gr.
salt to taste.

Preparation:

Wash and cut green beans into pieces should be immersed in boiling water for 5 minutes and allowed to drain. After which, it must be placed tightly in sterile jars.
Now you need to pour in the prepared brine of vinegar, water and salt.
Next, the jars need to be covered with lids and left to sterilize in boiling water for half an hour.
Finally, you need to add a little more vinegar to each jar, only then can you roll up the jars.

Before you start eating pickled beans, you need to drain the brine and rinse the pods thoroughly to remove the not-so-pleasant taste of vinegar. Well, in order to make the dish even more tasty, the prepared beans can be fried in oil or stewed with rice and vegetables.

Sweet asparagus: recipe with sauce

For those who like to please themselves and their loved ones with unusual, and most importantly, healthy dishes, pickled asparagus in a sweet sauce is ideal. Such taste sensations are difficult to describe, so it’s better to try everything yourself.

Required ingredients:

unripe green beans – 500 gr.;
ground cloves – 1 tsp;
honey and sugar - 2 tsp;
salt to taste;
apple cider vinegar 9% - 1 tsp.

Preparation:

The bean pods must be selected, washed and cut off the ends (the asparagus itself must remain intact and unharmed, since it is best to marinate it whole in this way).
Then the beans are placed in pre-processed jars, where cloves, salt, sugar, and honey are added in layers. Everything is covered with apple cider vinegar.
The banks roll up and wait for winter to come.

To make the product as crispy as chips, you just need to scald the beans several times with cold water. You should also remember that you shouldn’t serve such a dish as a dessert, but as a snack, sweet beans have proven themselves well.

Spicy beans

Required ingredients:

green beans – 1 kg;
garlic – 4 heads;
allspice and red pepper, salt, bay leaf to taste:
mustard – 1 tbsp. l.;
apple cider vinegar – 1 tsp.

Preparation:

Before processing the pods, they must be thoroughly washed and dried particles must be cut off. After water procedures, they need to be boiled for no more than 5 minutes.
The first thing you need to do is put all the seasonings in the jar, and then put the asparagus on top along with the marinade (the marinade consists of salt, water, vinegar, bay leaf and ground pepper).
After carrying out all the above steps, the container is sealed and covered with a blanket to retain heat.

For preservation, the preservation is placed in a cool, dark place. You can use this clog as a side dish or as an appetizer, and you can also make a delicious salad from it.

Canning beans in 5 minutes: recipe with tomato paste

If you don’t have time for canning, but want to pamper your friends and family with delicious, vitamin-rich foods in winter, then green beans in 5 minutes are ideal!

Required ingredients:

dried beans – 500 gr.;
tomato paste in a pyramid;
spices to taste.

Preparation:

Dried beans must be soaked from the evening until the next morning, since several hours may not be enough for the beans to swell.
After the beans have been soaked, the water needs to be washed off and refilled with cool water.
Now you need to put the beans on the fire and bring the water to a boil. After the water boils, the fire is turned down almost to a minimum, since if you cook the beans at maximum heat, they will quickly boil. After half an hour of cooking, you need to pour tomato paste into the asparagus.
Now every 10 minutes until cooking you need to add half a glass of cold water. When using this trick, the beans cook much faster.

If you need the beans to cook as quickly as possible, then in no case should you mix different beans with each other, since some types of beans cook for different times and in the end it may turn out that one part is ready, but the second is not, and the dish Unfortunately, it will be irrevocably damaged.

Green beans in tomato sauce (video)

Recipes for canning green beans are quite simple, but everyone will love the taste of such a dish!