Green beans are not only a relatively easy-to-care crop, but they are also characterized by consistently high yields. For example, last summer, which was stingy with precipitation, I collected a total of about 3 kilograms of fleshy blades from every square meter of bean bed. So I had to roll up my sleeves and start preparing green beans for the winter.
Green beans can be prepared for the winter in several ways - pickled, frozen, salted and even dried. Those with spacious freezers are better off choosing the second option, since frozen pods can be used in almost all dishes, and they are not as difficult to digest as, for example, pickled or salted shoulder blades.
How to freeze green beans? Rinse young bean pods without a parchment layer thoroughly with tap water, remove the tips and the central vein, cut crosswise into pieces of 2 to 2.5 centimeters and blanch in boiling, slightly salted water for about 2-3 minutes. After this, they are immediately placed in cold water for a couple of minutes and only then poured onto a towel to dry. If you feel that the shoulder blades are slightly roughened, I recommend increasing the blanching time to at least 5 minutes.
As soon as the beans have dried a little, they are distributed into portions and packaged in plastic containers or plastic bags. For myself, I have determined that the optimal portion for one person is 100-150 grams of shoulder blades: this amount is enough to prepare a bean salad for one person or vegetable stew with other vegetables for a family of three.
The containers are tightly closed with lids, and all the air is squeezed out of the bags before sealing and only then the beans are put into the freezer at a temperature of minus 18 degrees. In this form, the spatulas can be stored for up to a year, but it is still better to use them within 6 months.
To stock up on dried green beans for the winter, all you need is a thermostatically controlled oven. After washing the green beans thoroughly, pinch off the ends, remove the center fiber from the leaves and cut them into pieces 2 to 4 centimeters long. Then place them in a sieve, and in turn place it in boiling water over low heat for 3-5 minutes. After this, immediately lower the beans into a pan of cool water for 2-3 minutes. Drain the water, dry the blades a little and distribute them in an even layer on the baking sheet. The beans are dried in the oven for 5-6 hours at a temperature of about 70 degrees. Before using, the pods must be kept in water for a couple of hours to swell.
You can also pickle green beans. To do this, the pods are sorted, washed, removed from the tips and midrib, and cut into diamonds about 4 centimeters in size. After this, they are immersed in boiling water and cooked for 12 to 18 minutes, depending on their thickness and age. Do not overcook as this will cause the beans to become flabby and tasteless. Next, the water is drained and the beans are laid out on a towel to cool. Place spices to taste in clean jars at the bottom, cooled beans and fill with brine (to prepare it, add 50 grams of salt per liter of water). Then cover the jars with lids and leave for 24 hours. The next day, the jars are sterilized in boiling water and sealed with lids.
No one in my family likes canned food with vinegar, so we prepare green beans for the winter only using the above methods. Let me note that one bed has an area of 5 square meters Usually it’s enough to provide even a large family with this healthy vegetable for a whole year.
Not long ago in once again Vegetables were studied for their calorie content; the leader in terms of the lowest indicators was garden 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, all nutrients and minerals are preserved in the unusual vegetable, enclosed in a jar.
The benefits of green beans
Novice 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;
- nervous and mental diseases;
- problems with potency and men's health;
- obesity.
The 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. 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, the green vegetable helps to rejuvenate, since 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 benefits, 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 containers must be sterilized in the oven, microwave, in the 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 in 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 and hot marinade there, 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, or on the balcony. multi-storey building, in the refrigerator compartment.
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 high-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 common property - maximum preservation of 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, layering them 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 pour only cold marinade into the jars, 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
The recipe for salads, which are independent dishes made from green beans, is 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 a standard recipe, you should stock up on the following ingredients:
- 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.
You can really add some tomatoes cut into slices, which should be simmered for fifteen minutes with the addition of chopped vegetables and spices. Then add water, granulated sugar and vinegar, parsley to the mixture.
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 The best way to prepare a healthy vegetable is to freeze it, which allows 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 a saving of space in the freezer. For better preservation and crumbly consistency, we use:
- vacuum type bags;
- containers with air pumping function.
After distributing into bags or containers, it is worth placing 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, it will simply have to be stewed or fried, depending on the recipe.
Preparing boiled beans for freezing 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 presentation, becoming flabby and yellowish.
That is why it would be preferable to freeze pieces of asparagus beans in portioned bags. This vitamin product is best stored 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.
Vegetables
Description
Harvesting green beans for the winter It won’t take you much time, but later, during the period of cold weather and acute lack of vitamins, you can always treat yourself to such an unusual side dish. Of course, this kind of food is used not only as an independent side dish. canned beans. You can safely use it to prepare sauces, salads and other dishes for which your imagination or Internet search is enough. Just imagine how delicious the mushrooms will be with these green beans. IN In general, this plant is considered one of the dietary ones, so it is recommended to add it to your diet for those people who have problems with excess weight.
Appetizing green beans at their best simple marinade will provide the immune system and body with all the necessary vitamins and beneficial microelements. Also, any preparation of greens or vegetables will in any case diversify the winter diet, which most often consists of hot dishes, meat, fish or cereals. Preparing green beans for the winter without vinegar in jars really won’t take much of your time and effort, as the step-by-step and detailed recipe with photos below will clearly demonstrate this. For preservation and preservation today we will use citric acid. Let's start preparing tasty and healthy green beans for the winter at home.
Ingredients
Steps
Let's prepare all the ingredients we need to prepare this healthy preserve for the winter. In fact, we won’t need that many products, so the most important thing is to buy young and fresh green beans.
Place the collected or purchased green beans in a colander or in a regular bowl, then rinse thoroughly in cold water and give it time to dry. In this case, the bean pods can simply be laid out on a flat surface. Then it will take much less time to dry.
We cut off the end of each bean pod on both sides with a sharp knife as shown in the photo. Selected to store this unusual conservation We thoroughly wash the jars in hot water and dry them in advance. At this stage, fill the jars with beans so that there are practically no air pockets left in the container. Place the bean pods in the jar up to the neck.
Now let's prepare the marinade for our winter preservation. To do this, pour clean filtered water into a small saucepan, and add all the prepared citric acid there. Gently mix the ingredients, bring the liquid to a boil and cook the marinade over low heat until all citric acid crystals are completely dissolved.
Only fill the green beans in the jar with the marinade removed from the stove to the very top. This should be done very carefully and slowly, because a sudden temperature change can easily cause the glass to burst..
Cover the top of the jar with future canned green beans with a prepared, clean lid, and then place it in a saucepan, the bottom of which we cover in advance with a clean kitchen towel. This is done so that the contact of glass and heated iron does not cause the former to burst. Pour hot water into the pan to fill exactly half the can of beans, bring it to a boil and sterilize the workpiece for 20-25 minutes.
After the specified time has passed, arm yourself with oven mitts and carefully remove the jars from the pan. Immediately roll them up hermetically and only then wipe them dry with a towel. Upon completion of all preservation procedures, you need to allow time to cool completely under a blanket, after which the green beans can be put into a dark and cool cellar, where they will be stored until used. Now you know how to prepare delicious and healthy green beans in jars for the winter at home without freezing.
Bon appetit!
Choosing asparagus is not at all difficult. It should be bright green or saturated yellow, depending on the variety. The youth of the pods can be determined by the absence of hard veins and fresh tails. If they begin to dry out, then it is better not to use such beans for winter preparations.
Asparagus grown in your own garden should be processed no later than three days after harvest, and asparagus purchased at the market or in a store immediately.
Beans should be stored in a cool, dark place. You can place it on the warmest shelf of the refrigerator, but only without the bag, and put it on a tray or deep plate.
Before canning asparagus you should:
- wash;
- let drain excess liquid;
- trim the ponytails;
- Place in boiling, slightly salted water for 5 minutes;
- Place the beans in a colander and dry a little.
Jars also need preparation. They must not only be thoroughly washed with soda, but also sterilized in the oven or over hot steam.
Green beans with zucchini in tomato for the winter
The dish is reminiscent of a traditional summer sauté of zucchini or eggplant. You can eat it right away, or you can preserve it in jars for the winter.
Ingredients:
- green beans – 500 g,
- zucchini or zucchini - 2 pcs.,
- carrots – 2 pcs.,
- onions – 1 pc.,
- garlic – 2 large cloves,
- tomato paste – 2 tbsp.,
- water – 200 ml,
- vegetable oil– 3 tbsp.,
- salt - to taste,
- sugar – 1 tbsp. no slide.
Preparation:
Of all the ingredients, green beans will take the longest to cook (after all, it is a legume product). Therefore, it is best to prepare it in advance. Wash the pods, cut off the tails, and then cut them into pieces about 2 cm long. Place the pieces of pods in a saucepan, add water and bring to a boil. Leave the green beans in the pan, covered, until they cool completely: you will get something like a semi-finished product for preparing a vegetable sauté.
Pour vegetable oil into the bottom of the saucepan and place on fire. When the pan is hot, place the cubes in it. onions, which you will have time to prepare while heating the pan.
While the onions are fried (or rather, until they become transparent), peel the carrots and grate them on a coarse grater. Add carrots to the transparent onion pieces in the pan and stir. Fry without covering the pan with a lid.
Rinse the zucchini or zucchini under running water and cut into 1 cm cubes. If the carrots are already slightly fried and reduced in size, place pieces of zucchini in the frying pan. Stir immediately so that the zucchini does not release water, but cooks.
Drain the water and add the beans to the vegetables in the pan. Also stir everything at once.
Dilute the tomato paste with water until smooth and pour into the frying pan: you get tomato sauce for stewing vegetables.
Peel the garlic cloves and pass through a press into the frying pan.
Salt the dish, add sugar, stir and cover with a lid. Let the sauteed green beans and zucchini simmer covered for 30 minutes.
Place the hot dish in sterilized jars, cover with hot lids and seal.
Now the green beans and zucchini will last until winter, and in one wonderful evening will delight you with a real summer taste! Good luck with your preparations!
Green beans for the winter with tomato
A very simple recipe for a delicious treat. You can eat it in winter simply with bread, but green beans in a tomato sauce with meat, as well as with baked potatoes, go simply amazingly.
For 2 kg of asparagus you will need:
- 3 kg tomato;
- 3 tbsp. salt;
- 5 tbsp. Sahara;
- 8 tbsp. vinegar;
- 5 tbsp. rast. oils
Wash the beans, cleared of tails, cut into several parts depending on the size of the pod.
Grind the tomatoes in a meat grinder. You can remove the skin first, but if it is not too hard, you can leave it.
Pay attention!
Recipe instant cooking, jars containing the product will not be sterilized, so all products must be fresh, without the slightest sign of spoilage. This is especially true for tomatoes.
Bring the resulting mass to a boil and cook for 2-3 minutes. Add vinegar, salt, oil and sugar. When the puree boils again, add the beans to it and cook for 20 minutes.
Using a slotted spoon, place the asparagus in the jars, pour in the sauce, and roll up. You can supplement the basic recipe with garlic or carrots. These products should be added along with asparagus. The taste will be completely different.
Green beans for the winter with garlic
An excellent option for a moderately spicy snack. Such a treat can also be festive table put it on and just serve it with potatoes for dinner.
For half a kilo of asparagus you will need:
- 2 clove buds;
- clove of garlic;
- 3 peas of souls. pepper;
- 2 bay leaves;
- 370 ml water;
- half a spoonful of salt;
- spoon with a heap of sugar;
- 25 ml plant. oils;
- 40 ml 9% vinegar.
Cut the asparagus pre-prepared for canning into pieces, boil and drain.
Mix beans with chopped garlic and other spices. Add salt, oil, sugar, vinegar to boiling water and bring to a boil again.
Pour asparagus into the resulting marinade, boil for just a couple of minutes and roll up.
This recipe is suitable not only for winter preparations. You can eat asparagus after two or three days.
Korean green beans for the winter
You and your loved ones will definitely enjoy this original snack. Korean green beans are not only very tasty. It has a rather attractive appearance, and the aroma instantly evokes appetite.
To prepare half a kilo of asparagus you will need:
- large carrot;
- a couple of cloves of garlic;
- a set of spices for Korean carrots;
- 3 tablespoons 9% vinegar;
- 50 ml oil;
- 1.5 tablespoons of sugar;
- spoon of salt;
- 300 ml water.
Grate the carrots (preferably on a special grater) and add to the beans prepared for canning. Add crushed garlic, spices, pour in oil. Mix everything thoroughly and place in clean, sterilized jars.
When adding Korean seasoning, focus on the total weight of the food. In this case, you need to take spices per 1 kg.
Make a marinade from water, salt, sugar and vinegar and pour it over the asparagus. Sterilize liter jars for 25 minutes, half liter jars for 15-18.
Pickled green beans for the winter
Simple and very quick recipe. But it turns out asparagus surprisingly tasty, slightly crispy with a rich aroma of spices.
For half a kilo of beans prepared for preservation you need to take:
- 2 cloves of garlic;
- small onion;
- 3 peas of souls. pepper;
- 2 bay leaves;
- a piece of horseradish root;
- 300 ml water;
- spoon of salt (incomplete);
- spoon of sugar (heaped);
- 40 ml 9% vinegar;
- 20 ml plant. oils
Place whole or halved asparagus in boiling water and boil for 5-7 minutes. Drain the water, add chopped garlic and onion to the beans, add spices, stir.
Prepare a marinade from water, sugar, salt, vinegar and oil, pour it over the asparagus, and boil everything together for about 2-3 minutes. Immediately distribute into jars and roll up.
Green beans in tomato for the winter
For this preparation you will need tomato paste or ketchup. Fresh tomatoes will not work. It turns out very tasty if you take Krasnodar sauce. With it, asparagus acquires a special taste and aroma.
For 2 kg of asparagus the following ingredients are needed:
- tomato paste – 500 ml;
- water - 1 liter;
- garlic – 3-5 cloves;
- allspice – 3-5 peas;
- 2 tbsp. salt;
- 4 tbsp. Sahara;
- 7 tbsp vinegar;
- 5 tbsp. rast. oils
Place the blanched asparagus prepared for preservation into a saucepan. Pour boiling marinade of water, salt, sugar, oil and vinegar over it, add pepper and finely chopped garlic. Boil for 3 minutes after boiling. Add tomato paste. Boil for another 15 minutes. Place into jars and roll up.
The taste of the finished asparagus depends on the sauce used. Be sure to taste the preparation before putting it into jars, add your favorite seasonings and spices if necessary.
How to cook green beans for the winter without sterilization
This preparation has a rather original taste. It only takes a few minutes to prepare, so be sure to try it.
Ingredients:
- 2 kilos of asparagus;
- greens and celery root to taste;
- a few cloves of garlic;
- a little dill;
- 100 ml vinegar;
- 30 g salt;
- 150 gr. Sahara;
- liter of water.
Place a few cloves of garlic, a little chopped dill and celery at the bottom of each jar. Place the pre-cleaned and blanched beans on top, lightly shake the jars so that everything is evenly distributed. Pour boiling marinade of water, salt, 9% vinegar and sugar. All that remains is to roll up the cans. Jars with this preparation store well, but it is better to keep them in the dark and cool.
Green beans for the winter with carrots and onions
An excellent salad that, in addition to asparagus, contains almost all seasonal vegetables. A real boost of vitamins and vigor, which will come in very handy on the table on cold winter evenings.
For one kg of asparagus you will need:
- onion – 300 gr;
- 2 kilos of tomatoes;
- a kilo of sweet pepper;
- a kilo of carrots;
- 3-5 cloves of garlic;
- glass of plant oils;
- a few peas of black and allspice;
- 2 tbsp. vinegar;
- 2 tbsp. salt;
- 1 tbsp. Sahara.
The prepared beans can be left whole, but it is better if they are 3-5 cm slices. Mix with randomly chopped tomatoes and peppers, grated carrots on a medium grater. Add oil and cook over very low heat for about an hour.
The salad should be constantly stirred so that it does not burn.
A quarter of an hour before the end of cooking, add the remaining ingredients except vinegar. It should be poured into the boiling mass three minutes before turning off and rolled up.
Green beans with eggplants for the winter
A recipe for those who like moderately spicy treats. This salad comes from the Caucasus, but has undergone some minor changes.
Ingredients:
- asparagus – 1.5 kg;
- eggplants – 1.5 kg;
- sweet pepper – 0.5 kg;
- 1 hot pepper;
- tomatoes – 2 kg;
- 2 heads of garlic;
- a bunch of cilantro;
- ½ bunch each of parsley and dill;
- ½ cup oils;
- ½ cup vinegar;
- ½ cup Sahara;
- 2 tbsp salt;
- a pinch of black Hammer. pepper
Prepare puree from tomatoes, peppers and garlic in a meat grinder. Add vinegar, oil, sugar, salt. Boil over very low heat. Add the chopped beans and simmer for half an hour, stirring regularly. Add small pieces of eggplant and cook for another half hour. Add chopped herbs and pepper. Place in sterilized jars and seal.
Choose eggplants with thin skin so that you don't have to peel it before canning. This will take more time, and the finished salad will not look as attractive.
How to freeze green beans for the winter
Frozen asparagus should be completely ready to use. Therefore, it must be sorted very carefully, removing damaged and old ones. Then wash several times. Be sure to let excess liquid drain and dry.
After removing the tails, cut the beans into 2-3 parts. Although you can freeze whole pods.
Place the prepared asparagus on boards, freeze and distribute into portioned bags or place in containers. This semi-finished product can be fried, added to soup or vegetable stews.
You can also freeze already cooked beans. In winter, it is suitable for a variety of salads and snacks.
The asparagus must be washed, removed from the tails, and cut into halves. Then immerse in lightly salted boiling water for three minutes. Remove the finished pods with a slotted spoon and immediately transfer to a plate with ice water for two minutes.
Place the cooled beans on a kitchen towel, dry, distribute on a plate and freeze, and then pack into portioned bags or containers.
Recipes for cooking green beans for the winter should be in every housewife’s cookbook. Try the suggestions and create your own! Good luck with your preparations.
I suggest you take note of how to prepare sliced cucumbers for the winter, follow the link for three of the best recipes.
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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 chemicals. After this, boil small kitchen utensils or pour hot water over them and place them in a clean, deep bowl. We sterilize jars and lids using any in a convenient way: Microwave, oven or stovetop. We put everything on a crystal-washed table and proceed to the next step.Step 2: Prepare the beans.
Place two deep pans on high heat, one with 3 liters of running water, and the second with the required amount of purified water. Next, select juicy, ripe, dense green or white beans and wash them 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 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: half liter jars 25, liter - 30 minutes.
Step 6: Cover the beans for the winter.
Later right 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 For the winter, serve at 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.