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Preservation of green beans for the winter recipes. String beans: preparations for the winter. Green bean appetizer with herbs

If you think that the only way to prepare asparagus (green beans) for the winter is to freeze in the freezer, you are mistaken. Asparagus beans can be pickled, it makes an excellent spicy snack - no worse than homemade seasoning, and very tasty canned vegetable salads. Looking for new options for harvesting green beans for the winter? In our selection of recipes for canned asparagus beans, you are sure to find a suitable way.

Green beans in tomato sauce

Would need:

1 kg of young asparagus beans;

750 g of tomatoes;

20 g of salt and sugar.

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

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

Asparagus beans in tomato sauce (option 2)

Would need:

4 kg of asparagus beans;

2 kg of carrots and onions;

1 l "Krasnodar" tomato sauce;

2 bunches of parsley;

2 tbsp. water.

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

Add onions and carrots to beans, 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 seal immediately. Turn upside down, cover with a blanket and leave to self-sterilize. Store in a cool place.

Green beans in tomato sauce (3rd option)

600 g of beans;

400 ml of tomato sauce;

1 liter of water

1.5 teaspoons of salt.

Rinse the tender green bean pods, cut off the tails, remove the lobes and cut into small pieces. Blanch in saline for 2-3 minutes, pack tightly into jars and pour over boiled tomato sauce. Sterilize liter jars for 50 minutes, immediately roll up and wrap, leaving to cool completely.

Green bean and pepper salad for the winter

Would need:

1 kg of green asparagus beans, tomatoes and eggplants;

1 fork of cauliflower;

A small fork of white cabbage;

2 small zucchini;

5 pods of sweet pepper;

4 bulbs;

Parsley, cilantro, celery;

tomato paste;

Salt, black ground pepper;

Sunflower oil.

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

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

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

Then put in heated dry sterilized half-liter jars, cover with lids and put 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 string beans;

1 teaspoon of vinegar essence;

For brine:

950 g of water;

50 g salt.

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

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

Solyanka with asparagus beans

Would need:

1.5 kg of asparagus beans;

2 kg 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, cleaned of fibers, in salted water for 5-10 minutes, and then fry in vegetable oil. Stew the cabbage and carrots separately, fry the onion in vegetable oil. When the onion is browned, add tomato sauce to it, mix with the rest of the vegetables, and simmer a little more together. Add spices and salt. Pack the hodgepodge in half-liter jars and sterilize for 25 minutes. Roll up and store in a cool place.

Canned asparagus beans with vegetables for the winter

Would need:

4 kg of green beans;

1 kg of bell pepper;

1 kg of tomatoes;

2 glasses of vegetable oil;

3 art. spoons of salt;

1 teaspoon ground black pepper;

2 tbsp. spoons of 70% vinegar essence.

Wash all vegetables, peel and cut into pieces of arbitrary shape. Fold in a basin, 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 arrange in sterile jars. Wrap up for 12 hours.

String beans with vegetables

Would need:

5 kg of green beans and tomatoes;

1.3 kg of onions and carrots;

200 g of parsley roots;

100 g parsley;

150 ml table 3% vinegar;

150 g of sugar;

80 g of salt;

20 g black peppercorns;

Vegetable oil to taste.

Wash the beans, trim the stems 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 also fry in vegetable oil. Wash parsley and chop.

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

If necessary, add a little hot boiled water to the salad and stir (the mass should not be too thick). Put 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.

Would need:

Green string beans;

Black peppercorns;

clove buds;

For marinade per 1 liter of water:

40 g of salt;

40 g of sugar;

100 ml 9% vinegar.

Select bright green beans, cut off 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 jars with a volume of 0.5 - 1 liter, 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

Would need:

1 kg of beans;

2 bunches of dill greens;

3-4 tomatoes;

50 ml of vinegar (9%);

1 teaspoon of sugar;

1-2 pcs. bay leaf;

2-3 pcs. cloves and allspice;

4-5 pcs. black pepper;

1 st. a spoonful of salt.

Cover beans with cold water and bring to a boil over low heat. Salt and cook until done. Drain in a colander, let the liquid drain into a separate bowl. Cut the dill greens, chop the tomatoes with a blender. Add sugar and spices to the broth, boil for 3 minutes. Put the greens, tomato mass and vinegar, mix. Arrange the beans in jars, pour in the marinade and sterilize for 15-20 minutes (1 liter). Roll up and chill.

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

Green bean salad with carrots can be prepared for the winter according to this recipe.

500g green beans

300g carrots

5-6 tomatoes

3-4 bulbs

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 into large pieces, cut the peeled carrots into cubes, peel the onion, wash it, cut it into half rings, pour the washed tomatoes with boiling water, remove the skin and cut them into slices, my basil greens and cut into large pieces. Next, put tomatoes, carrots, onions in a saucepan, pour in vegetable oil, simmer for 10 minutes, not forgetting to stir constantly, add basil greens and beans to them, then put sugar, salt, season with ground pepper and peas, heat over low heat 5-7 minutes, not forgetting to stir constantly, pour in the vinegar, mix thoroughly, pack tightly into prepared jars so that the juice covers the salad. Then we cover the jars with clean lids, put them in a pot of hot water, sterilize for about 7-10 minutes, close, turn upside down and leave to cool.

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

Rinse fresh asparagus beans and, if 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 roaster with heated oil, put the onions and carrots, chopped into half rings, grated on a coarse grater.

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

then put the tomato quarters and chopped greens in the pan. Close the vegetables with a lid and simmer for 15-20 minutes.

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

Roll up the salad and leave to cool.

  • 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 beans (you can leave whole or mash) with stewed vegetables, add onion, garlic, salt and simmer again for 30 minutes. Spread the hot mixture in sterilized jars, roll up the lids, wrap. Keep cold.

Canned beans

  • 600 g beans,
  • 400 ml of brine.

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

Natural beans

For filling:

  • 1 liter of water
  • 20 g salt.

Fresh, dense, in the stage of waxy ripeness, cut the pods from the ends, remove the veins. Blanch for 5 minutes in boiling water, then cool and drain in a colander. Place in prepared jars, add 2 tbsp to a liter jar. tablespoons of 9% vinegar and pour filtered 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.

Cut the pods from the ends, remove the veins. Blanch for 5 minutes in boiling water, cool and drain in a colander. Put the pods in jars, cover with salt, put oppression on top. When the beans settle, report to the jars a new batch of prepared beans with salt. Banks close with parchment and bandage.

Salted beans (2)

For filling:

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

Prepare beans in the same way as indicated in recipe 1. Place in jars, add garlic and currant leaf. Pour in brine and put oppression. After a few days, the jars are transferred to a cold place. Top up with brine if necessary.

Marinated beans (1)

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

For marinade:

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

Cut the bean pods from the ends, remove the veins, blanch for 3 minutes and refrigerate. Cut the pods obliquely, finely chop the onion and mix with the beans. Pack 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 marinade:

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

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

Blanch prepared pods in boiling water for 2-3 minutes, cool and place in jars. Sliced ​​beans must be tamped with your hands, whole pods must be laid vertically. Pour marinade over (when preparing 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, a spoonful of vinegar essence.

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

Arrange in sterilized jars, roll up.

Spicy oriental beans

  • 1 kg green beans,
  • 1 kg of tomatoes,
  • 300 g carrots
  • 200 g onion,
  • 50 g parsley root,
  • 1 bunch of green parsley,
  • freshly ground black pepper,
  • 1 pod of red hot pepper,
  • 3 table, spoons of table vinegar,
  • 20-25 g of 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 it drain.

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

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

Put the beans and fried vegetables into 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 the vinegar into the hot mass.

Pour the hot vegetable mass into dry heated jars. Cover jars filled with vegetables with lids and pasteurize jars with a capacity of 0.5 l - 35 minutes, 1 l - 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 beans into strips and boil in salted water. Then drain in a colander and refrigerate. When serving, put in a salad bowl, sprinkle with chopped dill. Serve crushed garlic with vinegar separately.

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How to prepare green beans for the winter: freeze, pickle, ferment, make a canned salad.

String beans are a very useful dietary product. You can read about its properties here: link.

It can be harvested for the winter in various ways, in order to supply the body with vitamins and minerals in the absence of fresh vegetables and fruits. Some preparations are full-fledged delicious dishes, while others allow you to cook soups with pods, make omelettes, salads and casseroles.

For those who read the article, it will become obvious: French beans are a product worthy of a festive table.

General rules for harvesting French beans for the winter

  1. Soft green beans are prepared in this way: washed thoroughly, cut off the ends, as they spoil the taste of the product, cut into sticks with approximately the same length (3-4 cm). Then boil them for 5 minutes.
  2. For blanks, you need to thoroughly wash with soda, sterilize glass jars with a volume of 0.5 liters in any convenient way. Also sterilize lids.
  3. If the blank itself involves sterilization, it is carried out for 20 minutes for half-liter jars. They are immersed in water at 0.75 heights. The water should boil very quietly. Lay a cloth or towel at the bottom of the pot.
Canned asparagus beans are a boost of vitamins in winter.

Harvesting for the winter: freezing green beans

Freezing is a way to prepare vegetables for the winter without losing their beneficial properties. Properly frozen green beans, even in the middle of winter, will retain their appearance and taste fresh.



Freezing can be done in two ways:

  1. Just fold the chopped pods into a large bag or small portions, then send them to the freezer
  2. Boil the chopped pods for 3 minutes in boiling water and only then freeze


IMPORTANT: Before freezing, string beans should be thoroughly dried so that they do not stick together in bags, and after defrosting they do not turn into porridge. To do this, it is laid out on a cut of natural fabric or paper towels, always in one layer.

VIDEO: How to freeze string beans?

Green beans in tomato for the winter - harvesting in jars: recipe

French beans in tomato sauce are:

  • complete snack
  • sauce for pasta and other side dishes
  • base for lobio

You will need:

  • 1 kg green beans
  • 1.5 kg tomatoes
  • 2 small carrots
  • 2 onions
  • 50 ml vegetable oil
  • 50 ml vinegar 9%
  • 1 st. a spoonful of salt
  • 1 teaspoon sugar
  • ground black pepper, herbs


  1. Washed tomatoes are blanched, peeled from them. Carefully cut out green cores from them.
  2. Blender to prepare tomato puree
  3. Bring the tomato puree to a boil, pour the bean pods into it. Under the lid, cook on the smallest fire.
  4. Washed and peeled onions and carrots are crushed and sautéed, then sent to the tomato
  5. Salt, sugar, pepper are also sent there.
  6. After about a quarter of an hour, greens and nine percent vinegar essence are also added.
  7. Distribute asparagus beans in tomato jars. The workpiece requires sterilization

Green beans for the winter in tomato sauce - harvesting in jars: recipe

French beans in tomato sauce with garlic and basil are spicy and pleasant. It pairs well with lean meats.

Prepare a dish for the winter from:

  • 1 kg green beans
  • 1.5 kg soft tomatoes
  • 1 head of garlic
  • 1 bulb
  • 1 bunch basil
  • 3 tsp salt
  • ground pepper


  1. French beans are prepared according to the rules described above.
    Finely chopped onions are browned in a small amount of vegetable oil
  2. Blanched tomatoes are cut into slices, spread them to the onion, simmer under the lid
  3. Garlic is squeezed into a boiling tomato, prepared asparagus beans, salt, pepper are added
  4. When the workpiece boils for 15 minutes, add chopped basil
  5. Bean pods laid out in jars require sterilization

String beans for the winter in tomato paste

You can close French beans with tomato paste. Take 200 g of paste per 1 kg of pods.

VIDEO: Asparagus beans in tomato for the winter

String beans for the winter: recipes without sterilization

To avoid the need to sterilize the green bean billet, vinegar is added to it as a preservative.

RECIPE: Green beans with peppers and tomatoes

  • 1 kg green beans
  • 300 g tomatoes
  • 300 g sweet pepper
  • 50 ml vegetable oil
  • 1 st. a spoonful of vinegar
  • 2 tsp salt
  • ground black pepper


  • French beans are prepared according to the rules described above.
  • Peppers are washed, the core is cut out from it, cut into thin strips
  • Blanch the tomatoes and cut into slices
  • Fold vegetables in a thick-walled pan or cauldron, add vegetable oil, salt and pepper to them
  • The boiled workpiece languish for 40 minutes, at the end vinegar is added to it
  • Lay out a hot vegetable salad with asparagus beans in sterile jars and immediately roll up

RECIPE: French beans with carrots and tomatoes

  • 1 kg asparagus beans
  • 0.5 kg carrots
  • 0.5 kg tomatoes
  • 2 onions
  • 1 bunch basil
  • 100 ml vegetable oil
  • 80 ml table vinegar
  • 3 tsp salt
  • 2 teaspoons of sugar
  • 5 peppercorns
  • ground pepper


  1. French beans are prepared according to the rules described above.
  2. Peeled and washed carrots cut into cubes
  3. Peeled and washed onion cut into half rings
  4. Tomatoes blanched and cut into slices
  5. Basil is crushed
  6. Send vegetables to a saucepan, add vegetable oil to them, simmer for a quarter of an hour, not forgetting to stir
  7. Add green beans and basil to vegetables
  8. Salt, sweeten and pepper the workpiece
  9. I add vinegar table essence after 10 minutes
  10. Asparagus beans with vegetables, without waiting for cooling, are laid out in sterilized jars, twisted

VIDEO: Canned asparagus beans

Green bean turshi recipe for the winter

Armenians can call any pickle with the word tursha. But, usually, we are talking about the idea of ​​pickled asparagus beans. For harvesting for the winter, young flat pods are taken. The peculiarity of turshi is that the beans in it should acquire a sour-sharp taste and become almost crispy.

  • 1 kg green beans
  • 0.5 kg sweet pepper
  • 0.5 kg carrots
  • 5 garlic cloves
  • 1 hot pepper
  • 1 st. a spoonful of salt
  1. Peeled asparagus beans with cut ends are not boiled, as in the recipes for the preparations above, but blanched for 1-1.5 minutes so that they do not lose their elasticity
  2. Peeled washed carrots are rubbed on a "Korean" grater
  3. Peppers cut out the stalks and middle, cut it into thin strips
  4. Hot pepper crushed
  5. Combine vegetables with beans, squeeze garlic on them
  6. Lightly sprinkle the vegetable mixture with salt so that it gives juice. Organize oppression for 3-4 hours
  7. Lay out an appetizer of asparagus beans in sterile jars
  8. Prepare a brine from 1 liter of water and 1 tbsp. spoons of salt. Bring it to a boil, then pour it into the vegetable mixture so that it covers it.
  9. The workpiece in banks must be sterilized

VIDEO: Tursha for the winter

Marinated green beans in Korean for the winter. Asparagus green bean salad for the winter: recipes

With "Korean" seasoning, you can close any vegetables, as well as green beans. The set of products for spicy harvesting includes:

  • 1 kg French beans
  • 2 carrots
  • 1 bulb
  • bay leaf (one for each jar)
  • 4 garlic cloves
  • seasoning for vegetables in Korean
  • 200 ml vegetable oil
  • 50 ml bite 9%


  1. Pretreat the asparagus beans and leave to cool
  2. Carrots are peeled and washed. You can cut it into thin half rings or strips, or grate it for “Korean” salads.
  3. Onions are peeled, washed, cut into half rings
  4. Mix beans, carrots and onions, squeeze garlic into this mixture
  5. From oil, vinegar, seasonings prepare a marinade, bring it to a boil
  6. Green bean salad is laid out in jars washed with soda or steam sterilized, bay leaves are added to each of them
  7. Pour the preparation with marinade
  8. Closed jars are kept in the room for 24 hours, after which they are taken out to a cool place

Green bean lecho for the winter: recipes

Lecho differs from other preparations with asparagus beans, peppers and tomatoes in that all the ingredients in it are “equal”, each of them makes its own unique contribution to the flavor bouquet of the dish.

  • 2 kg tomatoes
  • 1 kg green beans
  • 1 kg sweet red or yellow pepper
  • 0.5 kg carrots (you can not put it at all)
  • 1 head of garlic
  • 1 pepper - light
  • 250 ml vegetable oil
  • 75 ml vinegar
  • 100 g sugar
  • 2 tbsp. spoons of salt


  1. Tomatoes are blanched, with the help of a meat grinder they are mashed
  2. Also, through a meat grinder, pepper and garlic are added to the tomato puree.
  3. Salt, pepper tomato puree, add vegetable oil to it
  4. Boil the tomato puree for 7 minutes, at this time they clean and wash the carrots, cut them finely or rub them on a grater
  5. Add carrots to the tomato and cook for another 10 minutes
  6. Cooking French beans. Cut into cubes, it is also added to the tomato and boiled for a quarter of an hour
  7. Cut the sweet, cored pepper into 6-8 slices, add it to the vegetables in the tomato and cook for another quarter of an hour
  8. 5 minutes before turning off the workpiece, add vinegar to it
  9. Close the salad for the winter in sterile jars

Lobio from green beans: a recipe for the winter

Classic Georgian lobio is made from crushed red beans and spices. But bluele pods can also be used.

  1. Wash, cut 1 kg of French beans. Boil it for a quarter of an hour. The broth is not poured out. You need to leave it about 0.5 liters
    5 large tomatoes blanched, peeled and diced
  2. Chop a bunch of washed green onions and lightly fry it. Do it in a cauldron
  3. Add beans and tomatoes to the onion, pour in the bean broth and simmer for 5-7 minutes under the lid
  4. Chop a bunch of parsley, cilantro and basil, add 5 cloves of garlic passed through a press
  5. Add greens with garlic to vegetables that continue to stew, salt and pepper to taste
  6. Immediately lay the workpiece in jars, sterilize and close them

VIDEO: Lobio from young green beans

Pickled green beans: recipes

  1. Fermented green beans in a barrel, bucket or pan
  2. Products are taken in the following ratio: for 1 kg of pods 1 liter of water and 50 g of salt
  3. Washed beans and with cut ends are placed in a container, they are well tamped
  4. Prepare a brine from cold water and salt, pour them with pods
  5. Cover the container with clean gauze or cloth
  6. Organize a good oppression
  7. Pods sour for 1-1.5 months: a week in warmth, the rest of the time in the cold
  8. You can add any greens to taste to pickled asparagus beans


VIDEO: Pickled string beans

Do you want to normalize your state of mind and cheer up? Eat beans. Do not be surprised - beans are really not as simple as they seem at first glance. It has everything that is necessary for normal working capacity and human life: a large amount of starch, carbohydrates and a huge set of vitamins. No wonder it is one of the 10 most useful 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. Both fresh and after heat treatment, beans are added to salads, soups, side dishes, snacks are made with it, and, of course, beans are preserved for the winter.

As you know, both grain and asparagus (green beans) can be preserved. And what is very important, in the process of canning, all its useful qualities are preserved in the beans. Which beans to preserve - white or red - is a matter of taste for every housewife, but you need to pay close attention to the appearance. Bean grains should have a smooth surface, a shiny sheen and be free of external damage. If your choice fell on green beans, then for preservation, choose small (about 9 cm), dense, juicy pods, as they say, of 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. Such a product is best suited for your workpieces. Pods can be preserved whole or cut into pieces. Having carefully selected the product necessary for conservation, you can safely proceed to the process itself. There are many ways to preserve beans. We will talk about very simple and meaningful recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the festive table.

Canning beans in their 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.

Cooking:
Soak the beans overnight, during which time change the water several times. Then rinse the beans well under running water and boil until tender. Don't digest! Cut the onion into half rings, carrots into slices, which are then cut in half. Pour vegetable oil into the pan, dip the onions and carrots there, simmer for 20 minutes after boiling over low heat, then add the beans, let it boil for another 5-10 minutes, add vinegar, salt, cloves and allspice and boil for another 2-3 minutes. Then spread the mass in clean jars, sterilize for 20 minutes and roll up. Turn the jars upside down and wrap.

Marinated 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.

Cooking:
Place the beans in a saucepan and cover with water. Beans should be well covered with water, as some of it will evaporate and some will soak 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. Arrange 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 of tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 peas of allspice,
a few bay leaves.

Cooking:
Soak the beans, rinsing thoroughly, for 4 hours. When it is soaked, place it in a saucepan, pour 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 making tomato puree. First, peel the tomatoes by pouring boiling water over them, and then pass through a meat grinder or chop in a blender. Place the finished mashed potatoes and beans in a saucepan, add the remaining salt, chopped allspice and finely chopped hot pepper. Cook the mass over low heat for 20-30 minutes, covering a little with a lid and stirring from time to time. A few minutes before cooking, add the bay leaf. Arrange the finished product in sterilized jars, roll up, turn upside down and wrap. As they say, there are no comrades for the 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.

Cooking:
Soak beans in cold water for 5 hours. Then fold in a colander, rinse and dry a little. Boil salted water in a large saucepan and dip the beans in it. It should cook until half cooked. Grate ripe tomatoes, salt, pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Arrange the beans cooked until half cooked in sterilized jars, without reporting 3-4 cm to the top, and pour over the boiling tomato mass. Cover with lids and sterilize for 80 minutes. Then roll up the jars, turn upside down and wrap until completely cool.

Red canned beans with vegetables

Ingredients:
6 stack beans,
3 kg of 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.

Cooking:
Soak the beans overnight, then boil them for 1 hour until tender. 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 pass hot peppers through a meat grinder. Pass the tomatoes through a meat grinder, combine with fried onions and carrots and boil in a saucepan for 15 minutes, then add the beans and other ingredients to the mass and cook for 30 minutes. After the time has elapsed, place the finished hot beans in sterilized jars, roll up, turn the lids down and wrap well until cool.

Marinated green beans

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

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

String green beans "Country secrets"

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

Cooking:
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 l jars - 5 minutes, 1 l - 8 minutes, 3 l - 15 minutes. Roll up and wrap up immediately.

Asparagus beans with bell pepper "Favorite"

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

Cooking:
Prepare the marinade, boil and dip the ground garlic, chopped pepper, finely chopped greens into it, mix and bring to a boil again. Veined bean pods, if they are large, cut into pieces, if not, leave whole and dip them into the marinade. Stirring lightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and are covered in the marinade. Arrange the finished product in banks 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.

Cooking:
Remove the veins from the beans and blanch in boiling water for 1-2 minutes, then drain in a colander and dry. Pass garlic and hot pepper through a meat grinder and salt - 50 g of salt per 1 kg of spicy mixture. At the bottom of a sterilized jar, layer the garlic mixture, chopped fresh tomatoes and beans. Repeat layers. Cover with a clean towel and place oppression on top. After a week, spread the mass into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

String beans "Piquant"

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

Cooking:
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 cooked, cool. Pack the beans into a half-liter jar and pour over the marinade. Sterilize the jar for 15-20 minutes and roll up.

Asparagus bean salad with eggplant "Memories of Summer"

Ingredients:
1.2 kg of asparagus beans,
3 liters minced tomatoes
500 g eggplant,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 art. l. salt,
1.5 tbsp 9% vinegar.

Cooking:
Pour vegetable oil and vinegar into tomato puree, add salt, sugar, boil for 15 minutes. Then add the beans and boil for another 20 minutes. Add the eggplant cut into small pieces and boil again for 20 minutes. Then lay out the pepper, cut into medium-sized 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 onion
500 g tomatoes,
1 stack vegetable oil,
70 g garlic
1 bunch of parsley
½ stack 6% vinegar,
hot pepper and spices - optional.

Cooking:
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 a saucepan, dip the onion into it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, sweet pepper, parsley, garlic. Mix everything well, warm it up, pour out the beets and beans and boil for an hour over medium heat in a sealed container, stirring from time to time. Arrange the finished snack in sterilized jars and roll up.

Salad with green beans "Autumn Kaleidoscope"

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

Cooking:
Cut the beans into small pieces and blanch for 1-2 minutes. Leek also cut into small pieces, divide the cauliflower into inflorescences. Cut zucchini and carrots into small cubes. Blanch cooked leek, cauliflower florets, zucchini cubes and carrots for 2 minutes. Tomatoes and peppers, peeled from seeds, dip in boiling water and cut: tomatoes - thin circles, pepper - rings. Mix all the vegetables and arrange in sterilized liter jars. Prepare the filling: put salt, sugar, citric acid, seasonings into the water and bring to a boil. Pour the vegetables in jars with the prepared filling, add finely chopped garlic to each of them. Sterilize jars for 25 minutes and seal.

Harvested beans"Simple but tasteful." For green beans, cut off the tails on both sides and place the pods in liter jars. In each liter jar, put 1 tbsp. salt and fill the pods by ⅓ with water, close the lids and sterilize for 3 hours from the moment of boiling. Roll up, turn over.

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

Good luck preparing!

Larisa Shuftaykina

Depending on the variety of green beans, it is prepared in different ways according to different recipes. For example, a good pickle is obtained from a flat and wide one. And from thin, asparagus - just the same pickled one that is used in other dishes as an ingredient.

The easiest way is to freeze the pods in sealed bags and store in the freezer. In this form, the beans retain their properties, it is easy to add to different dishes. In addition, it can be mixed with other vegetables and make your own mixtures in the manner of those sold in stores.

The five most commonly used ingredients in green bean recipes for the winter are:

In most cases, the pods are cut into smaller pieces, five centimeters long. Sometimes they are put in jars in their entirety, in full length. The marinade can be water mixed with vinegar and spices; fruit or vegetable juice. Or a specially brewed sauce based on tomato paste, tomatoes.

This dish can be a salad and an appetizer, and a side dish, and a full meal. In the latter case, many ingredients are added to it. And not only vegetables, but also cereals, such as rice.

Beans go well with all vegetables harvested for the winter, including Brussels sprouts and cauliflower, pumpkin, squash. She does very well in applesauce.

When cooking, if the contents of the jars require heat treatment, you need to be more careful. The fact is that young beans have a very delicate structure, it is easy to digest, turning into something mushy. It is usually boiled for up to six minutes in boiling salted water. Steaming takes a little longer - up to eight minutes. At the same time, its structure should remain elastic and dense, but not rigid, not crunchy.

The five fastest recipes for green beans for the winter:

Beans are also frozen boiled, cut into several pieces for easier storage.