Green beans are a tasty and healthy product. You can cook it in different ways. One of the methods of preparation is preservation of blanks for the winter. The best recipes with step-by-step instructions can be found below in the article.
Ingredient preparation
Before cooking, you need to sort out the beans. For conservation, choose green pods with fleshy leaves. Beans inside should be small, undeveloped.
Important! Raw pods are categorically impossible. They contain a lot of lectins, which, with excessive consumption, can harm the human body. Canning is one way to make a product harmless.
Before cooking, the ingredients are washed thoroughly under running water and dried. The ends of the pods must be trimmed.
Step-by-step recipes for the preparation of green beans for the winter
The product can be prepared for the winter in many ways. Below are the proven recipes for salted green beans, a variant in Bulgarian and marinated with onions.
Salting
3 cans per 1l 60 min.
green beans
1,5 kg
Nutritional value per 100 g:
- Boil water in a saucepan.
- Pour the pods into water and boil for 5 minutes.
- Remove the beans with a slotted spoon and place in a separate container.
- Pour salt into the water that continues to boil and mix until completely dissolved.
- Remove the brine from the heat and let cool.
- Grind greens, garlic and chili, add to beans.
- Pour the ingredients in cold brine.
- Press preservation with oppression and leave for 24 hours.
- After the specified period, drain the brine.
- Move the salted pods into a jar and cork with a lid.
Did you know? String beans are a popular ingredient in Belgian cuisine. The product is an indispensable ingredient of Liège salad, one of Belgium's most popular national dishes.
Canned in Bulgarian
3 cans for 1l1hour 20 min.
green beans
1,5 kg
Nutritional value per 100 g:
- Boil water in a saucepan.
- Pour the prepared pods into water and boil for 3 minutes.
- Using a slotted spoon, transfer the main ingredient to a bowl, pour over with cold water.
- Introduce salt into hot water, mix.
- Put the main ingredient in a jar.
- Pour the brine into the jar so that the liquid reaches the top.
- Pour about 5 cm of water into a separate large pot, put on a fire and place cans with preservation for sterilization.
- Sterilize workpieces over medium heat for 60–80 minutes.
- Close cans with sterilized iron lids.
- Turn over preservation, wrap with thick cloth and leave to cool.
Did you know? World leaders in the production of green beans - China, Indonesia, Turkey and India.
Marinated with onions
3 cans per 1 liter 80 min.
green beans
1 kg
ground chili
taste
Nutritional value per 100 g:
- Place the green beans in the pan.
- Cut onions in half rings or cubes, add to the pods.
- Add salt and chili.
- Separately mix water with salt and sugar, boil.
- After boiling, introduce vinegar and vegetable oil, boil again.
- Pour the main ingredient with marinade, put on a fire, boil for 2 minutes and remove from the stove.
- Place the mass on sterilized jars and roll it under an iron lid.
- Turn over the jars, wrap them with a dense cloth and leave to marinate until cool.
Important! If storage for the winter is not expected, the product should still be pickled for at least a day.
Storage Features
Keep preservation in a cool, shaded place. The best option is a refrigerator. In sterilized banks, products will be stored for 4-6 months.
Preserving green beans will be easy even for a novice cook. With a minimum amount of ingredients, a dish with an unusual spicy taste is obtained. Having prepared the preparation for the winter, you will not only enjoy delicious preservation, but also preserve the summer vitamins and nutrients for the cold season.
