Green beans recipes for the winter. Green beans for the winter - the best cooking recipes

If green beans grow in the garden, this is an excellent reason to cook with them. delicious preparation for the winter. There are many recipes for cooking; you can make it in a sweet sauce or, conversely, in spicy marinade. Green bean universal and goes well with any product. The bean preparation is quickly eaten because it has an unusual juicy taste and a very appetizing aroma.

You can not only grow green beans at your own dacha, but also buy them on the market. In the summer season you can often find her there. When purchasing, be sure to pay attention to appearance beans - they should be a beautiful green color. The color may also be yellow-green. The pods of a healthy plant are elastic and hard to the touch and emit virtually no odor.

After selecting the culture, they begin to prepare it. For this:

1. The pods are soaked for 20-30 minutes in cold water.
2. The tips and roots are trimmed.
3. Blanch the vegetable for 4-5 minutes.
4. Remove from boiling water and dry on a paper napkin.

Important! The plant is easy to overcook during preparation, so blanching should not take more than 10 minutes.

Recipes for cooking green beans for the winter

You can add tomatoes, carrots, onion, zucchini, eggplant, peppers. It takes up to one hour to prepare, then the product is packaged and stored in a sterilized glass container with a tight lid.

With tomatoes

A winter snack made from legumes and tomatoes is one of the most popular. It is better to take tomato varieties with firm flesh; they do not lose their shape during cooking and shrink perfectly.

Ingredients:

• 0.6-0.8 kg of green beans;
• 0.5-0.6 kg of tomatoes;
• a bunch of parsley and dill;
• 1.5 liters of water;
• peppercorns;
• 3-4 cloves of garlic;
• 2 tbsp. salt;
• 1 tbsp. vinegar;
• 100 ml vegetable oil.

How to cook:

Legumes are prepared as described above. Cut into small pieces and transfer to a bowl.

The stalk is cut out of the tomatoes and the fruits are divided into 4-6 parts depending on the original size. Tomato slices are transferred to the beans.

The greens are washed and finely chopped with a knife. Add parsley and dill to the tomatoes and mix. Pour oil into the salad.

Place peppercorns in a jar, then add the resulting salad. Leave a little space on top.

Let the water heat up. As soon as it boils, dissolve salt and vinegar in it. Pour boiling brine into a jar.

Cover the container with a lid and place it in a pan with water. Sterilize the snack for at least 20 minutes, then roll up the lid and turn it over the throat. When the jar has cooled down, put it in a cool place.

With garlic

The garlic flavor goes well with the bean pods. If you keep the product in storage for about a month, its taste will become saturated with garlic. The appetizer can be served with anyone meat dish, successfully replacing it with a side dish.

Compound:

• 0.7-0.8 kg of green beans;
• green bell pepper— 1-2 pcs.;
• 4-5 cloves of garlic;
• tbsp salt;
• peppercorns - 3-4 pcs.;
• bay leaves -3 pcs.;
• 1/2 tsp. citric acid.

How to cook:

The prepared bean pods are slightly blanched in boiling water, no longer than 5-6 minutes. Place it in a colander and let the water drain.

Bell pepper cut large pieces. To keep the vegetable a little soft, but not lose its juiciness, keep it in boiling water for 2-3 minutes.

In a deep bowl, mix the pods and peppers and add chopped garlic to them. Transfer the mixture into a jar. Place bay leaf and peppercorns on top.

Put a liter of water on the fire. After boiling, dissolve salt in it and add vinegar. Boiling brine is poured into the preparation container and the container is sterilized in boiling water for at least 10 minutes.

After sterilization, the workpiece should cool on its own.

Important! Garlic needs to be chopped with a knife, so it turns out more fragrant.

Korean green beans for the winter

A favorite salad of many gourmets. To prepare, you need to take a mixture of Korean spices, which must include garlic, coriander, red pepper, and cumin.

Ingredients:

• 0.5-0.6 kg of beans;
• large carrots;
• 2 medium onions;
• 50 ml vinegar 9%;
• 150-200 ml vegetable oil;
• 3-4 cloves of garlic;
• 1 tbsp. Korean seasoning;
• 2-3 tbsp. spicy soy sauce.

How to cook:

The prepared beans are well dried from water and transferred to a large bowl.

On a special grater for Korean carrots chop carrots. Combine it with beans.

The onion is peeled and scalded with boiling water to make it less bitter. Cut the onions into thin half rings, crush them a little with your hands so that they separate. Mix onions with other vegetables and add vinegar, soy sauce and spices.

Heated in a frying pan vegetable oil to such a state that blue smoke can be seen from it. Add garlic to hot oil.

Transfer to a sterilized jar vegetable preparation, mix again. Pour the mixture with vegetable oil.

Cans can be rolled up immediately. The sample is taken 2-3 days after preparation.

Recipe with marinating

In addition to regular salting, green beans lend themselves well to pickling. Good for filling Apple vinegar concentrations 6-9%.

Ingredients:

• green beans – 0.6-0.7 kg;
• fresh greens (parsley, dill);
• onions - 2 pcs.;
• ground black pepper;
• liter of water;
• 2 tbsp. vinegar;
• tbsp salt;
• tsp granulated sugar.

How to cook:

Leave the onion in for a couple of minutes hot water and cut into thin rings. If the rings turn out to be large, they can be divided into 2 more parts.

The greens are washed and finely chopped with a knife, mixed with onions in a large cup.

Blanched bean pods are added to onions with herbs and seasoned with pepper. Transfer the vegetable mixture to a jar for storage.

Heat a liter of water until boiling. Dilute salt and sugar in it, add vinegar. Hot marinade poured into a jar.

The workpiece is sterilized in the oven for half an hour at a temperature of 80-100 degrees.

Green beans in tomato juice for the winter

The plant turns out to be more tender if it is preserved in tomato juice. The juice will add a pleasant sweetness to the vegetable and a little sourness.

Ingredients:

• about 2 kg of beans;
• 2-2.5 kg of tomatoes
• 3 tbsp. table salt;
• 3 tbsp. vinegar;
• 3 tbsp. granulated sugar;
• 100 ml vegetable oil.

How to cook:

Tomatoes need to be made tomato puree. To do this, they are peeled and twisted in a meat grinder or using a blender.

Attention! Fleshy tomatoes with thin skin are most suitable for making tomato juice.

The tomato mass is poured into a saucepan and brought to a boil. Boil the contents for 10 minutes, stirring with a spoon and skimming off the resulting foam.

Gradually in tomato juice Stir in the prepared beans and cook for another 15-20 minutes. At the end of cooking, add vinegar to the vegetables and package the preparation in the prepared container.

The consistency of the cooled product should be of medium thickness so that it can be poured into a bowl and served for dinner along with the main course.

Green beans without sterilization for the winter

Beans can be stored for a long time, even if you skip the sterilization stage. Before this, the storage containers must be thoroughly washed and the lids sealed, then nothing threatens the quality of the snack.

Ingredients:

• 2-2.4 kg of beans;
• 1 tbsp. allspice peas;
• 7-8 cloves of garlic;
• ½ tsp. coriander;
• a couple of sprigs of dill;
• 3 tbsp. salt;
• 2 tbsp. vinegar.

How to cook:

Remove the skin from the garlic and place the cloves on the bottom of the jar. Pepper and coriander are added to the garlic. Sprigs of dill are placed on top.

Bean pods boiled in boiling water are immediately placed in jars, leaving only the throat free. The vegetable mass is compacted a little so that more can fit into the container.

Bring 2 liters of water to a boil in a saucepan, add salt and vinegar to it and immediately turn off the heat. The marinade is poured to the very top of the jar so that the entire contents are covered.

The container can be closed with a lid. After a day, the snack is moved to a permanent storage location.

With carrots and onions

Legumes make delicious vegetable salads that are very easy to prepare. If desired, the preparation can be supplemented with any other vegetable, for example, add zucchini or sweet bell pepper.

Ingredients:

• 2 onions;
• 2 medium carrots;
• 3-4 cloves of garlic;
• 1 kg green beans;
• 2 tbsp. vinegar;
• 3 tbsp. salt;
• 100 ml vegetable oil;
• bay leaves – 3-4 pcs.;
• cloves - 3 pcs.

How to cook:

Peel carrots and onions and cut into thin strips. Transfer the chopped vegetables into a cup. Chop the garlic with a knife and add it to the carrots and onions.

Blanch the beans for a couple of minutes, then cool and combine with other vegetables. Add slightly warmed vegetable oil to the salad.

Place cloves and bay leaves at the bottom of the pickling container. Gently tamp the salad almost to the very top, but leave a little space for the brine.

Mix salt and vinegar in 2 liters of boiling water and pour the brine into jars. The workpiece can not be sterilized and immediately rolled up with lids.

Attention! Before serving, the appetizer is sprinkled with herbs and a little vegetable oil.

With eggplants

Another great way to stock up on vitamins for the winter is to prepare beans and eggplants. The resulting snack is finger-licking good and will delight everyone in the household.

Ingredients:

• 700-800 g beans;
• 5-6 medium eggplants;
• 5-6 medium-sized tomatoes;
• garlic head;
• 1 tbsp. granulated sugar;
• 100 ml vegetable oil;
• 2 tbsp. salt without a slide;
• tbsp vinegar.

Preparation:

Grind the tomatoes in a blender until a paste is obtained. Ideally, the seeds should be removed from the juice: to do this, the mass is ground through a sieve or filtered through cheesecloth. If you don’t have time to clean it, you can continue cooking with seeds. The tomato mass is placed on slow fire and boil for at least 10 minutes.

Eggplants are cut into medium pieces and fried in vegetable oil for 5 minutes. When frying, add finely chopped garlic to the vegetables.

The fried eggplant pieces are added to the tomato mixture, stirred and heating continues.

Add the prepared beans to the contents of the pan, mix again and cook for at least 10 minutes.

At the end of cooking, add vinegar and vegetable oil and pour granulated sugar and salt into the mixture.

Distribute the snack into jars, not allowing it to cool, and immediately close with airtight lids. Leave the workpiece to cool at room conditions for at least a day. You can try the snack on the third day, however, the longer it sits, the tastier it will be.

How to Freeze Green Beans

The frozen product has all the healing and taste qualities of the fresh product, but is stored for many months. The process of preparing for freezing is exactly the same as when cooking - the beans are blanched. The procedure itself can be divided into the following stages:

• prepared bean pods are distributed in a thin layer in a plastic bag;
• the package is placed in the freezer and kept at a temperature no higher than -10 degrees for about 3-4 hours;
• when the contents of the bag freeze, the product can be poured into a deep plastic container and stored there.

When you need a vegetable, it is convenient to take it with a spoon. poured required amount and defrost naturally. As soon as the product has melted, drain the water and begin cooking. Frozen beans are very convenient to fry and cook; they are prepared in literally 10 minutes and replace a full-fledged side dish.

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A tasty and crispy winter preparation, such as green beans, will help diversify any vegetable dish and make it more original. Prepare homemade beans using our recipes and treat yourself and your loved ones with healthy canned food.

Among homemade recipes, preparations made from green or asparagus beans are very popular. In winter, these beans are useful for preparing salads, soups and main courses.

Suitable for canning are young bean pods about 7-8 cm long, dense and juicy, with a characteristic crunch at the break; you can use whole pods or cut them. It all depends on the volume of jars prepared for storage.

Ingredients:

• green beans;

for the marinade:

• water;
• dill seeds or inflorescences;
• currant leaves;
• several cloves of garlic;
• salt;
• aspirin tablets.

Preparation

Wash the beans and dry. Peel and wash the garlic. Rinse currant leaves and dill inflorescences well. If there are heavy stains, immerse the greens in cold water for a few minutes and dry. Cut the pods into pieces about 3-5 cm long, immerse in boiling water for 10 minutes, then drain the water.

Every liter jar put a clove of garlic and bean pods on the bottom, 1-2 leaves of currants and dill inflorescences on top, 1 tbsp. l regular (without iodine) salt. You also need to put aspirin in each jar - 1 tablet per 1 liter jar. This will protect the workpieces from damage.

Pour boiling water over the jars of beans, cover each jar with lids sterilized in boiling water. Sterilize each jar, then seal tightly and turn over, place in a warm place and leave to cool.

Ingredients for a 1 liter jar:

• green beans – 400 g;
• garlic - a few cloves;

for the marinade:

• sugar – 10 g;
• a few peas of allspice;
• salt – 3 g;
• table vinegar – 50 ml;
• bay leaf;
• water – 500 ml.

Preparation

Sort green beans, removing coarse, rotten, overripe and unsuitable specimens. Then rinse the beans and dry them with a linen towel, cut off the tails of the pods on both sides.

To prepare the marinade, mix the above ingredients and boil.

Place in sterilized jars fresh garlic, beans, pour marinade (without bay leaf), cover with sterilized lids and seal.

When you want to cook something with green beans in winter, it’s better to first rinse them well in water, then the vinegar will go away, and only the mild taste of young beans will remain in the dish!

Ingredients:

• young green beans – 1.5 kg;
• red tomatoes of high ripeness – 1 kg;
• onions – 1 kg;
• chili pepper – 1 pod;
• table vinegar – 2 tablespoons
• a few black peppercorns;
• several cloves of garlic;
• sugar – 1-2 tablespoons;
• dry cloves – 2 pcs.;
• salt;
• Sunflower oil – 100 g.

Preparation

Process the beans as directed in the previous recipe. For ease of preparation and portioning into jars, cut the pods into pieces. Wash the tomatoes and chop them as desired. Peel, wash and chop the onion and garlic.

Grind the tomatoes, onions, and garlic in a food processor, or you can use a meat grinder. Pour the mixture into a suitable sized saucepan and place on low heat to simmer for an hour. Add chopped beans and simmer for 20-25 minutes. Season with spices and salt, continue to simmer for 25-30 minutes. Pour in vinegar. Mix.

Advice! When adding spices, salt and vinegar to such a preparation, to determine correct proportions, try to focus on taste! Take a sample with a clean spoon and taste it to see what is missing. The preparation should be moderately salty and peppery, and have a moderately sour taste from vinegar.

Continue simmering for a few minutes. Immediately place in jars sterilized with boiling water and seal with lids sterilized in boiling water. Turn the jars over, wrap them in a warm blanket and leave to cool.

Ingredients:

• green beans – 1 kg;
• onions – 300 g;
• highly ripe tomatoes – 2 kg;
• bell pepper – 1 kg;
• carrots – 1 kg;
• garlic – 3-4 cloves;
• vegetable oil – 250 ml;
• black peppercorns - several pieces;
• table vinegar – 2 tablespoons;
• salt – 2 tablespoons;
• sugar – 1 tablespoons.

Preparation

Sort the beans by removing all rotten, rough and overripe pods. Rinse the selected pods in running water, or better yet, soak them for several hours, rinse again and dry. Cut off the tails of the beans and cut the pods into 3-5 cm pieces. Wash and peel the remaining vegetables.

Cut tomatoes, bell peppers, garlic and onions into thin slices or slices. Cut the carrots into thin cubes or grate them. Place the chopped products in a saucepan of a suitable container, add vegetable oil, and simmer for about an hour over low heat. All this time, periodically stir the salad, thanks to the fact that the tomatoes will give juice, the salad will not burn.

After another 15 minutes, add peppercorns, salt, and sugar to the salad. Continue simmering for about 10 minutes until done. Then put the vegetable mixture into pre-sterilized jars, cover with sterilized lids and seal, leave in a warm place to cool.

To prepare green beans in freezer, will fit general rules freezing for vegetables:

1. Clean beans selected for freezing from debris and impurities, soak in cool water to remove possible dirt and sand, rinse again;
2. Cut the pods into small pieces, place in a pan of boiling water for a few minutes, transfer to a colander and cool;
3. Dry the green beans on a towel;
4. Place in molds or containers to freeze;
5. Place in the freezer, allowing the food to freeze thoroughly;
6. Then you can remove the beans from the containers and transfer them in portions to plastic bags, close them tightly and put them in the freezer for storage. This saves freezer space.

Step-by-step recipes for green beans for the winter with vinegar, tomato, different vegetables

2018-08-18 Marina Vykhodtseva

Grade
recipe

1937

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

0 gr.

Carbohydrates

12 gr.

62 kcal.

Option 1: Classic green beans for the winter

Green beans can not only be frozen, but also rolled into jars. In winter, such a preparation can serve as a side dish, a separate dish or as an additive to vegetable stew. We choose young and soft enough pods so that we don’t have to cook them for a long time.

Ingredients

• 2 kg of green beans;
• 1.5 liters of water;
• 4 tsp. salt;
• 4 tsp. vinegar essence;
• 100 g sugar;
• peppercorns.

Step-by-step recipe for classic green beans for the winter

Wash the green beans and cut them into three centimeter pieces. You can make it a different length, but it is in this size that the pods easily fit into jars and do not leave many voids.

Boil an arbitrary amount of water in a saucepan to boil the beans. Pre-treatment will greatly improve the flavor of the pods. We fall asleep, boil for literally three minutes, drain into a colander.

Jars need to be prepared in advance; it is convenient to use a volume of 0.5 liters. Place hot green beans in them. Sometimes we shake it so that there are fewer voids. Throw in a couple of allspice peas for flavor.

Add salt and sugar to the recipe water and boil for a couple of minutes. Turn off and add vinegar essence. Stir the marinade. Pour hot liquid over beans in jars. The water should not reach the very top of the jars, otherwise when boiling it will end up in the canned food. The ideal level is up to the shoulders.

For sterilization, you need a wide saucepan that will fit all the jars. We throw a rag to the bottom, put the beans, cover with lids and pour hot water around the jars. We put this entire structure on the stove. We begin sterilization. For 0.5 liter cans it will take 20 minutes.

Take out the finished beans and roll them up. We turn the workpiece over and leave it in this position for a day under a thick blanket.

Here only peppercorns are added for flavor. But if desired, you can add other spices, various spices, chopped garlic, hot pepper.

Option 2: Quick recipe for preparing green beans for the winter

An option for preparing green beans for the winter, which does not require sterilizing filled jars in a saucepan. Tomatoes are used as filling. According to the recipe, they are twisted together with skins and seeds. But you can also take pure juice.

Ingredients

• 1 kg of tomatoes;
• 1.5 kg of beans;
• 70 ml vinegar 9%;
• 80 ml oil;
• 80 g sugar;
• 1 tbsp. l. salt.

How to quickly cook green beans for the winter

We wash the bean pods and cut them into pieces no larger than five centimeters. Place in a pan of boiling water, boil for three minutes and let drain into a large colander.

Twist the tomatoes, add salt and granulated sugar, and place on the stove. Let it boil well, skim off the foam, add vegetable oil. After a minute, add the beans.

Boil the pods in the tomato for 15 minutes. Let's check. If they are too harsh, then increase the time to 20 minutes. At the very end we try. If there is not enough salt, you can add it.

Pour 9% table vinegar into the preparation, stir, turn off the stove. Place the hot green beans into sterile jars and roll them up.

During the first cooking of green beans, nothing is added to the water, but if you wish, you can throw in bay leaves, peppercorns, dill umbrellas, they will share their aroma.

Option 3: Preparing green beans for the winter (pickled)

Another way to marinate green beans. Blank with minimum quantity ingredients. Basically it's just spices and vinegar. In winter, you can open the jar, drain the liquid, add garlic, herbs, any sauce, or use it for omelettes, casseroles, and stews. The amount of beans is not indicated here; the proportions of the ingredients for the brine are mainly important.

Ingredients

• green beans;
• 950 ml water;
• 50 g salt;
• 1 tsp. vinegar essence per 0.5 l.

How to cook

We wash the beans; there is no need to dry them. We cut the pods into pieces of 3-4 centimeters, cut off the outer parts, use only even sticks. Place in boiling water and blanch for five minutes. Drain the water, you can keep it in a colander for a few minutes.

Prepare the brine for the beans. Boil water and salt. No more spices are added. But if you wish, you can throw in a little sugar, it will not spoil the product, it is also a preservative. For this amount of brine, one full spoonful of sand is enough.

Let's lay it out some more hot beans in 0.5 or 1 liter jars. We try to stuff it tightly. Fill with hot brine and place in a saucepan to sterilize. Since the beans are hot, pour boiling water around the edges.

Boil 0.5 liter cans of beans for exactly 20 minutes. Then we take out one at a time, lift the lid, pour in a teaspoon of essence. We return the lid to its place and roll it up. Turn over and cool the green beans under a blanket.

If liter jars are used to prepare asparagus beans, the sterilization time increases by 8 minutes. We detect from the moment the water boils in the pan.

Option 4: Green beans for the winter with vegetables

A variation of a hearty and bright green bean salad with various vegetables. The preparation is without additional sterilization, so it can be packaged in jars of any size. Table vinegar is used here with a concentration of 9%. You can prepare this salad in acute version, for this we add chili pods.

Ingredients

• 1.5 kg of green beans;
• 500 g onions;
• 170 ml oil;
• 500 g carrots;
• 1.2 kg of tomatoes;
• 150 ml vinegar;
• 600 g pepper;
• 120 g sugar.

Step by step recipe

Peel and wash all the vegetables, cut into strips, twist the tomatoes. Chop the green beans and blanch in hot water for 3-5 minutes. Drain into a colander.

Heat the sunflower oil and add the chopped onion into it. Saute for a couple of minutes for taste, add grated carrots. We cook with it a little longer, but no more than five minutes. Next we add bell pepper. Stir everything thoroughly, add blanched green beans, and add tomato.

Immediately add sugar, add a spoonful of salt, then try it. Cover and simmer for half an hour. Then lift the lid and try it. If there is enough salt and the vegetables are soft, then add vinegar.

After adding the acid, stir the beans and vegetables well and let them boil last time, after which we immediately send it to sterile jars. Roll it up, turn it over, put it under a coat or blanket until it cools.

Such preparations of vegetables and beans are good because they can always be adjusted to the desired taste. At the end, be sure to taste it, add salt or sugar, add pepper, you can add some seasonings, throw in dried herbs.

Option 5: Preparing green beans for the winter with carrots and cabbage

Real hodgepodge in jars. To prepare asparagus beans for the winter, you will need fresh White cabbage, as well as juicy carrots. Recipe with sterilization. Therefore, we immediately prepare a saucepan with a cloth into which all the jars will fit. For carrots it is recommended to use Korean grater to make a beautiful and long straw.

Ingredients

• 1.4 kg beans;
• 2 kg cabbage;
• 1.5 kg carrots;
• 1.2 kg of tomatoes;
• 180 ml oil;
• 110 g sugar;
• salt to taste;
• 1 tsp. vinegar for 0.5 salad.

How to cook

Cut the beans into pieces and boil for about five minutes. Drain all the water and begin preparing the remaining vegetables.

Shred the cabbage into strips and grate the peeled carrots. Twist the tomatoes or chop them in a food processor.

IN large saucepan pour in the oil and tomato, let it boil, throw in the carrots, after ten minutes add the cabbage, and after another five, the green beans. Salt, add granulated sugar, stir, cover and boil for 15 minutes.

We taste, stir, put the mixture into 0.5 liter jars. Place in a pan for sterilization. Boil the jars of green beans for 15 minutes. Then pour 1 tsp into each under the lid. table vinegar, roll up.

There is no need to worry if the carrots are still hard at the end of cooking; during storage, they will marinate and become softer.

Depending on the type of green beans, they are prepared different ways By different recipes. For example, from flat and wide it turns out good pickle. 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 airtight bags and store them in the freezer. In this form, the beans retain their properties and are easy to add to various dishes. In addition, you can mix it with other vegetables and create your own mixtures in the manner of those sold in stores.

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

In most cases, the pods are cut into larger small pieces, about five centimeters long. Sometimes they are placed in jars whole, at full length. The marinade can be water mixed with vinegar and spices; fruity or vegetable juice. Or a specially prepared sauce based on tomato paste, tomatoes.

This dish can be a salad, an appetizer, a side dish, or a complete meal. In the latter case, many ingredients are added to it. And not only vegetables, but also cereals, for example, rice.

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

During cooking, if the contents of the jars require heat treatment, you need to be careful. The fact is that young beans have a very delicate structure; they are easy to digest, turning them into a porridge-like something. It is usually cooked for up to six minutes in boiling salted water. Steam cooks a little longer - up to eight minutes. Its structure should remain elastic and dense, but not hard or crunchy.

Five of the fastest green bean recipes for the winter:

Beans can also be frozen boiled, cutting into several pieces for more convenient storage.

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

Green beans - very healthy dietary product. You can read about its properties here: link.

It can be prepared for the winter different ways so that in the absence fresh vegetables and fruits supply the body with vitamins and minerals. Some blanks are complete delicious dishes, others allow you to cook soups with pods, make omelets, salads and casseroles.

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

General rules for preparing 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 cubes of approximately the same length (3-4 cm). Next, boil them for 5 minutes.
2. For preparations, you need to thoroughly wash them with soda and sterilize them in any convenient way. glass jars volume 0.5 l. Lids are also sterilized
3. If the preparation itself involves sterilization, it is carried out within 20 minutes for half-liter jars. They are immersed in water to a height of 0.75. The water should boil very quietly. Place a cloth rag or towel on the bottom of the pan

Canned green beans are a boost of vitamins in winter.

Preparing for the winter: freezing green beans

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

Freezing can be done in two ways:

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

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

VIDEO: How to freeze green beans?

Green beans in tomatoes for the winter - prepared in jars: recipe

French beans tomato sauce- This:

• 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 tbsp. spoon of salt
• 1 teaspoon sugar
• ground black pepper, herbs

1. The washed tomatoes are blanched and the skins are removed. Carefully cut out the green cores from them.
2. Using a blender to prepare tomato puree
3. Bring the tomato puree to a boil, add bean pods to it. Cook with a lid on the lowest heat
4. Washed and peeled onions and carrots are chopped and sautéed, then sent to the tomato plant.
5. Salt, sugar, pepper are also sent there
6. After about a quarter of an hour, add herbs and nine percent vinegar essence
7. Distribute the green beans in the tomato into jars. The workpiece requires sterilization

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

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

Prepare a dish for the winter from:

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

1. Prepare French beans 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, placed with the onion, and simmered under the lid.
3. Squeeze garlic into a boiling tomato, add prepared green beans, salt, pepper
4. When the preparation boils for 15 minutes, add chopped basil
5. Bean pods placed in jars require sterilization

Green beans for the winter in tomato paste

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

VIDEO: Green beans in tomato for the winter

Green beans for the winter: recipes without sterilization

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

RECIPE: Black Eyed Peas with peppers and tomatoes

• 1 kg green beans
• 300 g tomatoes
• 300 g sweet pepper
• 50 ml vegetable oil
• 1 tbsp. spoon of vinegar
• 2 teaspoons salt
• ground black pepper

• Prepare French beans according to the rules described above
• Wash the pepper, cut out its core, cut into thin strips
• Tomatoes are blanched and cut into slices
• Place vegetables in a thick-walled saucepan or cauldron, add vegetable oil, salt and pepper to them.
• The boiled preparation simmers for 40 minutes, at the end vinegar is added to it
• Lay out hot vegetable salad with green beans into sterile jars and immediately roll up

RECIPE: French beans with carrots and tomatoes

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

1. Prepare French beans according to the rules described above
2. Peeled and washed carrots are cut into cubes
3. Peeled and washed onions are cut into half rings
4. Tomatoes are blanched and cut into slices
5. Basil is crushed
6. Place the vegetables in a saucepan, add vegetable oil to them, simmer for a quarter of an hour, remembering to stir.
7. Add green beans and basil to vegetables
8. Salt, sweeten and pepper the preparation
9. I add vinegar essence after 10 minutes
10. Without waiting for the green beans to cool, place them in sterilized jars and seal them

VIDEO: Canning green beans

Recipe for green bean turshi for the winter

Armenians can use the word tursha to describe any pickle. But usually the idea is about pickled green beans. Young flat pods are taken for harvesting for the winter. The peculiarity of tursha is that the beans in it should acquire a sourish-spicy taste and become almost crispy.

• 1 kg green beans
• 0.5 kg sweet pepper
• 0.5 kg carrots
• 5 cloves garlic
• 1 hot pepper
• 1 tbsp. spoon of salt

1. Peeled green beans with trimmed ends are not boiled, as in the recipes above, but blanched for 1-1.5 minutes so that they do not lose their elasticity
2. Peeled, washed carrots are grated on a “Korean” grater
3. The stalks and centers of the pepper are cut out and cut into thin strips
4. Hot pepper is crushed
5. Combine vegetables with beans, squeeze garlic on them
6. Lightly sprinkle the vegetable mixture with salt to release its juice. Organize oppression for 3-4 hours
7. Place the green bean appetizer into 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 vegetable mixture so that he covers it
9. Products in jars must be sterilized

VIDEO: Tursha for the winter

Korean pickled green beans for the winter. Green bean and asparagus salad for the winter: recipes

With “Korean” seasoning, you can cover any vegetables, as well as green beans. In a set of products for savory preparation includes:

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

1. Stirring beans pre-treatment and leave it to cool
2. The carrots are peeled and washed. You can cut them into thin half rings or strips, or grate them for “Korean” salads.
3. Onions are peeled, washed, cut into half rings
4. Mix beans, carrots and onions, squeeze garlic into this mixture
5. Prepare a marinade from oil, vinegar, and seasonings, bring it to a boil
6. Green bean salad is laid out in jars washed with soda or sterilized with steam, a bay leaf is added to each of them.
7. Pour the marinade over the workpiece
8. Closed jars are kept in the room for 24 hours, then taken out to a cool place

Green bean lecho for the winter: recipes

Lecho differs from other preparations with green 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 omit them 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. The tomatoes are blanched and pureed using a meat grinder.
2. Also add hot pepper and garlic to the tomato puree through a meat grinder.
3. Salt and pepper the tomato puree, add vegetable oil to it
4. Boil the tomato puree for 7 minutes, during this time peel and wash the carrots, chop them finely or grate them
5. Add carrots to tomatoes and cook for another 10 minutes
6. French beans are being prepared. Cut into cubes, it is also added to the tomato and cooked 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

Green bean lobio: a recipe for the winter

Classic Georgian lobio prepared from crushed red beans and spices. But the pods can also be used to make bleu.

1. Wash and 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 at about 0.5 l
   5 large tomatoes, blanched, peeled and cut into cubes
2. Chop a bunch of washed green onions and lightly fry them. They do it in a cauldron
3. Add beans and tomatoes to the onions, pour in the bean broth and simmer under the lid for 5-7 minutes.
4. Chop a bunch of parsley, cilantro and basil, add 5 cloves of garlic passed through a press
5. Add greens with garlic to the vegetables, which continue to stew, salt and pepper to taste
6. Immediately put the workpiece into jars, sterilize and close them

VIDEO: Lobio from young green beans

Pickled green beans: recipes

1. Ferment green beans in a barrel, bucket or pan
2. The products are taken in the following ratio: for 1 kg of pods, 1 liter of water and 50 g of salt
3. Place the beans, washed and with the ends cut off, into a container and compact them well.
4. Prepare brine from cold water and salt, pour it into the pods
5. Cover the container with clean gauze or cloth
6. Organize good oppression
7. The pods sour for 1-1.5 months: a week in the heat, the rest of the time in the cold
8. You can add any greens to your taste to the pickled green beans.

VIDEO: Pickled green beans