The best recipes for pickled green beans for the winter: we make delicious preparations from simple ingredients

Young unripe beans in the form of pods with thick juicy leaves are called green beans. Legumes of this type are famous for their content of ascorbic and folic and pantothenic acid, thiamine and tocopherol, pyridoxine, riboflavin and vitamin PP. The vegetable is rich in calcium, phosphorus, sodium, zinc, selenium, silicon, iodine, iron, magnesium, potassium, and sulfur.

Any experienced gardener can grow beans. But not everyone knows how to preserve the product correctly and tasty throughout the winter. Here are the basic recipes for preparing pickled green beans for the winter.

General rules for preparing green beans for the winter

Canned legumes are a boost of vitamins during the cold season. To ensure that the benefits are preserved, you should follow a number of rules when preparing the product:

1. It is necessary to harvest legumes for canning on time. The main thing is that the pods are not overripe and are still green. The younger the vegetable, the softer the pickled product will be. If you have your own garden, this is easy to do.
2. When buying beans, turn them in your hands and feel them. Choose shoots that are light green in color - the darker the color, the more mature the fruits. They should bend easily and be pliable under your fingers. Try to feel the fruit. The beans themselves should be soft to the touch and not stand out too much in the pod.
3. After purchasing (harvesting) beans store it in a cool place, for example, in a refrigerator or cellar.Start the pickling process within 1-2 days so that the vegetable does not dry out.
4. To remove small debris, thoroughly rinse the green beans by scalding with boiling water.
5. Trim the ends on both sides, they spoil the taste of the product. If the pods are long, then chop them into equal pieces of 3-4 cm.
6. Then cook in boiling water for 5 minutes. The older the fruit, the longer it needs to be cooked. But do not overdo it, otherwise the pod will boil and become unsuitable for pickling. Dry the fruits.
7. Wash the jars with baking soda or steamed nettle, sterilize in the oven and leave until completely dry. Do the same with the lids.

The best recipes for canning green beans

Thanks to a huge range of vitamins, micro- and macroelements, green pods attract the attention of those who monitor their diet and adhere to a healthy lifestyle.

The early ripening culture is unpretentious. Initially, only ripened beans were used for food, but at the end of the 18th century, Italians began to cook unripe fruits.

Since then, the taste of the dietary dish has attracted more and more people; green pods are included in the diet of adults and children. It is not always possible to cook from fresh fruits, then it comes to the rescue conservation as a way to preserve nutrients.

How to pickle green beans for the winter? We bring to your attention the best recipes.

In tomato sauce

The dish according to this recipe turns out to be spicy and pleasant to the taste. Perfect as an appetizer with lean meats.

Ingredients:

• green beans – 1 kg;
• tomatoes – 750 g;
• salt – 20 g;
• sugar – 20 g.

Preparation:

1. Place beans tightly into prepared jars. If the pods are young, you can not cut them, but compact them whole vertically into 0.5 liter jars.
2. Cut the tomatoes into slices, steam under the lid in a steam bath until softened, rub through a sieve.
3. Add salt and sugar to the resulting tomato juice, bring to a boil and pour into cans of beans.
4. Sterilize jars for 50 minutes at 90°C.
5. Roll up, turn upside down, wrap in a warm blanket and leave until completely cool.
6. Store in a cool place.

With sugar and seasonings

Pods prepared in this way are stored for a long time due to the presence of vinegar in the recipe. Doesn't need to be refrigerated.

Ingredients:

• green beans – 1 kg;
• horseradish root – 5 g;
• sugar – 2 tbsp. l.;
• salt – 3 tbsp. l.;
• dill – 100 g;
• black and allspice peas - 10 peas each;
• cinnamon – 3 g;
• carnation – 4 flowers;
• vegetable oil - for frying.

Preparation:

1. Chop the greens and roots, mix the spices.
2. Pour 2 liters of water into a saucepan, boil, add salt, sugar, and after 2 minutes – vinegar. The marinade is ready.
3. Lightly fry the pods in vegetable oil until golden brown.
4. Place green beans and spices with herbs in jars, pour in brine.
5. Boil the jars for 15-20 minutes.
6. Roll up, turn upside down, wrap in a warm blanket and leave until completely cool. Store in a cool place.

In Korean

The spicy appetizer goes well with strong alcoholic drinks and is perfect for a feast.

Ingredients:

• green beans – 1.5 kg;
• carrots – 1 kg;
• hot red pepper – 1 pc.;
• ginger powder – 1 tbsp. l.;
• sugar – 1 glass;
• vinegar (9%) – 1 glass;
• soy sauce – 1 tbsp. l.;
• parsley – 1 bunch;
• salt – 1 tsp.

Preparation:

1. Wash the carrots thoroughly, peel the top layer, cut into strips or grate on a Korean carrot grater.
2. Place carrots and beans in boiling water and boil for 3 minutes.
3. Pour 2 cups of water into a saucepan and bring to a boil. Add ginger, sugar, pepper, salt. Turn off the stove. Pour soy sauce and table vinegar into the slightly cooled marinade.
4. Sterilize jars. Place a piece of chili pepper, a sprig of fresh parsley in each and place a mixture of beans and carrots on top.
5. Pack tightly and pour hot marinade.
6. Immediately roll up and turn over overnight. After cooling, remove to a dark and cool place. Ready for use in a month. Store for no more than six months.

With cherry and currant leaves

Fresh green pods are low in calories. Quick and gentle boiling allows you to preserve up to 80% of all active substances in the fruit. But due to changes in the properties of carbohydrates, when canning and adding vegetables, the number of calories almost doubles.

Ingredients:

• green beans – 2 kg;
• black currant and cherry leaves - 1 pc. for each jar;
• black peppercorns – 8 pcs.;
• garlic – 5 cloves;
• salt – 3 tbsp. l.;
• horseradish root – 2 pcs.;
• vodka – 2 tbsp. l.

Preparation:

1. Place a currant leaf, cherry leaf, garlic, horseradish in each jar. Compact the pods. Add pepper.
2. Prepare the marinade - pour 1.5 liters of water into a saucepan, add salt, vodka, and cool.
3. Pour chilled brine into glass containers.
4. Close with lids and put in a dark, cool place. Preservation is stored for a long time.

Sterilized pickled green beans

If you want to preserve only legumes without other vegetables, so as not to increase the calorie content of the dish, then this recipe will come in handy.

Ingredients for a 1 liter jar:

• green beans – 0.5 kg;
• vinegar essence – 1 tsp.

Preparation:

1. Place the green beans tightly in the jar.
2. Fill with hot water and sterilize for half an hour.
3. Add vinegar essence to each jar and roll up.
4. Before using, rinse the pods and leave in the refrigerator in cold water for 5 hours. If possible, replace the water twice.

Pickled green beans without sterilization

The vegetable has anti-inflammatory and antiviral properties and is used for the prevention and treatment of intestinal dysbiosis. Including green plant pods in your daily menu helps you quickly cope with seasonal viral diseases and a number of skin problems.

The absence of sterilization will retain 80% of the active and beneficial properties of legumes.

Ingredients:

• green beans – 1 kg;
• dill and parsley – 50 g each;
• salt – 1 tbsp. l.;
• black peppercorns – 5 pcs.;
• bay leaf – 1 pc. on the jar;
• garlic – 2-3 cloves;
• sugar – 100 g;
• vinegar (9%) – 50 g.

Preparation:

1. Place herbs and spices into the prepared container and compact the pods.
2. Pour 1 liter of boiling water, cover with lids for 30 minutes.
3. Drain the cooled water and bring to a boil again, adding salt, sugar, a pot of pepper, garlic, and vinegar.
4. Place a bay leaf in each container, fill with brine and roll up.
5. Turn it upside down and wrap it up.
6. Store in a cool place.

With greens

Green beans are useful for hypertension, atherosclerosis, and for preventing the development of diseases of the cardiovascular system. When consumed regularly, tasty side dishes made from green pods help prevent heart attacks and strokes, arrhythmia and iron deficiency anemia.

Ingredients:

• green beans – 0.5 kg;
• dill and parsley - 1 bunch each;
• horseradish root – 1.5 kg;
• salt – 30 g;
• sugar – 25 g;
• hot black pepper – 10 peas;
• ground cinnamon - a pinch;
• carnation - 3 flowers;
• vinegar - 2 tbsp. l.;
• vegetable oil - for frying.

Preparation:

1. Fry the beans in vegetable oil to soften.
2. Prepare the brine - pour 1 liter of water into a saucepan and boil. Add salt, sugar, vinegar.
3. Place pods in jars, top with herbs and spices. Pour over the marinade.
4. Sterilize the preserves for 15 minutes. Then roll up. Store in a cold basement.

With zucchini

This preparation is good to do in the middle of summer, when there are young pods and juicy milk squashes. It is prepared without vinegar, which means you should be careful about proper sterilization.

Ingredients:

• green beans – 2 kg;
• zucchini – 2 kg;
• onions – 0.5 kg;
• carrots, parsley root and celery – 1 kg each;
• vegetable oil – 250 ml;
• salt, pepper, thyme, bay leaves - to taste;
• tomato paste – 500 g.

Preparation:

1. Cut the beans into shorter pieces.
2. Peel the onion and cut into small cubes.
3. Grate carrots and celery.
4. Pour vegetable oil into a saucepan and fry the carrots and onions, but not too much, until softened.
5. Add celery, parsley (parsnip root for those who like it). Simmer until done along with carrots.
6. Cut the zucchini into medium-sized cubes, peeling them. Add along with the pods to the carrots and root vegetables, cover with hot water.
7. Cook until the zucchini is tender, stirring constantly. At the end add tomato paste, salt and spices. Boil.
8. Divide into jars, heat in the oven under the lids (not screwed on) for 10 minutes. If desired, boil instead of oven.
9. Screw on the lids and place the cooled preserves in a dry, dark place.

With vegetable oil

In winter, legume dishes will be a good preventative measure in the fight against influenza and ARVI.They are used without harm by type 2 diabetics due to their ability to regulate carbohydrate metabolism and maintain blood sugar levels. This appetizer will be moderately spicy.

Ingredients:

• green beans – 1 kg;
• juice from half a lemon;
• vegetable oil – 50 g;
• hot pepper and allspice peas - 5 pcs.;
• cloves – 3 inflorescences;
• vinegar (9%) – 5 tbsp. l.;
• sugar – 50 g;
• salt – 1 tbsp. l.;
• bay leaf - to taste.

Preparation:

1. Cut the beans into small cubes.
2. Cook in 1 liter of boiling water with lemon juice for 3 minutes.
3. Place the pods in prepared containers.
4. Prepare the marinade - add sugar, salt, vinegar, sunflower oil, cloves to 1.5 liters of boiling water.
5. Pour into jars, adding the remaining spices.
6. Roll up, cover with thick cloth for 2 days, turning over.

With garlic

The anti-inflammatory properties of beans and the active acids in the composition help against inflammation of the oral cavity, plaque on the teeth, bad breath and prevents the formation of tartar.

The vegetable regulates hormonal balance in women and has a beneficial effect on the nervous system.

Ingredients:

• green beans – 1 kg;
• bay leaf – 5 pcs.;
• garlic – 3 cloves;
• cloves – 5 inflorescences;
• vegetable oil – 2 tbsp. l.;
• salt – 25 g;
• sugar – 75 g;
• hot peppercorns – 5 pcs.;
• vinegar (9%) – 4 tbsp. l.

Preparation:

1. Cut the beans into small cubes.
2. Compact into a glass container. Fill with water and pour this water into the pan.
3. Divide the garlic into small slices and place in jars. Add spices.
4. Prepare the brine - boil the drained water in a saucepan, add sugar, salt, vinegar and vegetable oil.
5. Pour the marinade into jars and roll up after it has cooled.

Tips and tricks

Preserving the taste of pickled green pods is not so difficult if you follow a number of recommendations for proper processing and storage:

1. To make the pickled vegetable spicy and aromatic, use as many different spices as possible to prepare it.
2. Add granulated sugar to the brine only after boiling, then immediately remove from the stove and pour into containers.
3. Use small glass jars with a capacity of 0.5 or 1 liter. They are convenient because they are quickly eaten in winter. You should not store open canned food.
4. Rinse jars prepared for pickling thoroughly without using chemicals. Be sure to sterilize containers and lids.
5. After rolling, turn the container over and cover it with a warm, thick blanket. Remove it after it has cooled completely on the second day.
6. Store marinades in a dry, dark and cool place. If vinegar or sterilization was not used in the recipe, be sure to store it in the refrigerator. If a preservative was used, then a basement or subfloor is sufficient.
7. The product is ready for use a month after preparation.
8. If the lid of the jar is swollen, do not consume such a product under any circumstances, even if it seems that the taste has not deteriorated.

Read also:

How to prepare canned beans for the winter.

What and how are bean seeds formed?

Top 10 best pickled bean recipes.

Conclusion

Green pods are healthy: they are rich in vitamins and elements beneficial to the body. But people suffering from diseases of the gastrointestinal tract - gastritis, pancreatitis, stomach ulcers, inflammatory bowel processes, colitis - should not get carried away with legume dishes. But even with these diseases, beans will be beneficial in moderate quantities.

Taking into account all the beneficial properties, this vegetable is definitely worth planting in your garden and learning how to preserve it for the winter using one of the suggested recipes.