Preparations for the winter from green beans. String beans: preparations for the winter

Depending on the variety of green beans, it is prepared different ways By 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.

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

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

It can be prepared for the winter different 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 them. useful properties. Properly frozen green beans, even in the middle of winter, will keep appearance and fresh taste.

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 asparagus 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, it's 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 are “equal in rights”, 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

I know many of my gardening friends who grow asparagus or green beans in their summer cottage. And I also know that not everyone knows how to cook it deliciously, and even more so prepare it for the winter. And if they ask me how to do it, I am happy to share recipes with them.

Indeed, in fact, it is a very tasty and healthy culture, which must be eaten. Not often, of course, but this is a limitation in equally applies to any other product. And having prepared it at least once a month, you will undoubtedly diversify your menu.

All recipes are different - the pods can be canned, pickled, frozen; cook them in the form of a salad, appetizer or semi-finished product for further cooking. The main thing is that all this can be made unforgettable. And now just the story will go about how to do it.

Asparagus beans with tomatoes and vegetables, canned for the winter in jars (the best recipe)

I confess that this is my favorite recipe of all the preparations of this vegetable crop for the winter. I have been preparing it for a very long time, since the time we lived in Uzbekistan. A neighbor shared the recipe. So now I cook this salad every year.

It is not difficult to prepare it. The most difficult thing is the preliminary preparation of vegetables: wash, peel, cut. Everything else is done simply and fairly quickly.

And you can't imagine how delicious it will be. ready meal. Nothing worse than , and .

We will need (yield 2 liters):

• beans - 500 gr
• carrots - 500 gr
• tomatoes - 1 kg
• bell pepper– 250 gr
• garlic - 50 gr
• sugar - 100 gr
• vegetable oil - 150 ml
• vinegar 9% - 2 tbsp. spoons

Cooking:

1. Soak the pods for 20 minutes, then rinse. First in the water in which they were soaked, then under running water. Then let it drain, and while this is happening, you can immediately cut off the tails from the pods on both sides.

To make it faster, you can take several at once, align them on the board and cut them off in the same place. Then immediately cut them into fragments with a side of about 3 - 4 cm, so that they are convenient to eat.

Also, pieces of this size will boil faster and be better fed with the juice of other vegetables.

It happens that the bean has coarse veins on the sides, and if you pull it by the tip, it can be easily removed. But this is a leguminous variety, this is its difference from asparagus. On the latter, the vein usually does not form. But in any case, if there are any, then they must also be cleaned off.

2. In the meantime, we clean and cut them, you can put a pot filled with water on the fire. For this number of pods you will need about 2 liters. You don't need to salt the water!

For the entire preparation of this type of vegetable crop, preliminary boiling is necessary, even if for a very short time.

3. After boiling water, pour chopped fragments into the pan, and after it boils again, cook with the lid closed for 7-8 minutes. That is, until the state when the pods will already be possible and pleasant to eat.

4. When the time is up, drain the water through a colander. Cut there and leave to drain the liquid and cool.

5. Cut the washed tomatoes into cubes with a side of about 2.5 cm. The skin can be either peeled off or left.

I have my own tomatoes, their skin is not at all rough, and I do not peel it. I already know from experience that it will not interfere at all, just as it will be felt.

6. Cut the bell pepper into strips.

If it exists different colors, then take it, the salad will look more colorful and positive. Do not cut it coarsely, it is better that it be about the same size and thickness as the already chopped fragments of the pods ..

7. Peel and grate carrots for Korean carrots. You can also use a regular coarse grater. But with the use of a special “assistant”, the salad will look more aesthetically pleasing when served.

8. Cut hot red pepper into small cubes. If you have taken chili, then add it to taste. If it is an ordinary hot pepper, then after cleaning the seeds, you can add it whole.

And mince the garlic.

Now that everything is ready, you can start.

9. Pour oil into a large saucepan and put all the chopped tomatoes. Put on fire. Without waiting for them to warm up, immediately add the carrots, sugar and salt.

10. Cover the vegetables with a lid and bring the mixture to a boil. When it boils over the entire surface, you will need to time it. At this stage, cook everything that was added should be 25 - 30 minutes.

During this time, the tomatoes will take on the appearance of tomato sauce and a lot of juice will appear, which during this time will even have time to evaporate a little.

11. Pour in the beans that have cooled by that time (although there is no difference, you can also use hot ones) and a mixture of peppers. Cover again and bring to a boil. Then cook for another 10 minutes.

12. And we still have garlic and vinegar, add them and cook for another 3 - 4 minutes, again after boiling.

13. Without turning off the fire, but only reducing it to a minimum, arrange the vegetables in sterilized jars. You can choose how to sterilize them.

You need to fill it tightly so that there are no voids and air sinuses inside. If there are any, then air bubbles can be released by pressing their contents with a spoon. Or just sticking a table knife or a spoon handle along the edge of the jar. And it is better to fill it in stages - they laid out a few spoons, pressed the salad, checked it, then we take on the next calculation.

14. Fill the container to the very neck. It is better if the juice is poured on top, which we have formed in abundance in the already prepared salad.

I got two full 750 gram jars, and one not full. We will leave it to eat the dish freshly prepared. If you don’t want to leave a sample, then add another 200 g of beans to the recipe. The rest of the composition of the ingredients can be left unchanged, except to add a little more salt, and the vinegar is no longer 2 tablespoons, but 2.5.

15. Cover the filled containers with a sterilized lid.

16. Cover the bottom of a large saucepan with a rag and put a container in it. Fill the pot with warm water, so that it reaches the shoulders of the jar. Turn on the fire and bring the water to a boil.

Sterilize for 45 minutes, if the jar is 0.5 liter, then 30 minutes.

Sometimes they sterilize even less, but I don’t risk it to be sure. Still, we are preparing a mixture of different vegetables. Moreover, it does not affect the taste in any way. That 20 minutes to sterilize, that 30 - the taste will be the same.

17. After rolling up, the jar should be placed on the lid, turning it over, and covered with something warm. Leave in this form until completely cooled. Then turn it over to its usual position and put it away for storage in a cool place, it is desirable that there is no constant access to light for conservation.

It turns out such a salad - lecho is simply divinely delicious. You will be surprised that you can cook such yummy from asparagus beans!

Video on how to cook the most delicious beans for the winter

This recipe is really delicious. And so we decided to make a video on it. Everything is explained and shown here. Therefore, there will be no difficulties with cooking.

Watch and cook for health!

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Marinated beans for the winter without sterilization

I want to bring to your attention delicious recipe cooking pickled beans. Preserving it is very simple, but it turns out a very tasty and beautiful dish.

In finished form, it can be eaten as a snack, and if desired, used for cooking first and second courses.

We will need: (for two 650 gram cans)

• asparagus, or green beans - 700 - 750 gr
• bell pepper 2 colors - 2 pcs
• hot chili peppers, if desired
• garlic - 4 cloves

For marinade: (per liter of water)

• salt - 1 tbsp. spoon
• sugar - 1 tbsp. spoon
• black peppercorns - 20 pieces (10 per jar)
• allspice - 4 pcs (2 pcs each)
• cloves - 4 buds (2 pcs each)
• bay leaf - 2 pcs (one each)

And also for each 650 gram jar we need 1.5 teaspoons of 9% vinegar. On the floor- liter jar- 1 teaspoon, per liter - 2 teaspoons.

Cooking:

1. Soak the beans for 10 minutes in cool water, then wash them first in this water, and then under running water. Place in a colander to drain all liquid.

To beautifully design the workpiece, I decided not to cut the pods into fragments, but to leave them as long as possible. Therefore, I filled the jar with pods as much as they fit, and cut off all the remnants sticking up. This way they are all aligned and I don't have to align each of them.

Do not throw away the leftovers, they can be laid in the middle of future preservation, or used for another dish. Today I will cook more beans for freezing, that's where all the small fragments will go.

Keep in mind that we will still cook the pods. After that, it will become more pliable, and it will eventually fit in a jar more than 100 grams.

At the end of the trimming procedure, remove the pods and cut the tails on the other side.

2. In the meantime, we are doing the pods, you can put a pot of water on the fire. We will need boiling water. Use a large pot if you want to boil them all at once. Or cook in two batches.

After the water boils, lower the pods into it. And as soon as they boil, cook for 7 minutes if they are thin, and 10 minutes if they have already gained shape and become thicker.

3. At the end of cooking, drain the water and put the product in a colander so that all the water is glassed. Let it cool down a bit.

4. Peel the bell peppers of contrasting colors from the stalk and cut into long feathers along the fruit. I use red and juicy green vegetables. You will need half of one, and half of the other.

And I also want to add a piece of hot capsicum to make the appetizer a little spicy. Therefore, I also cut off a long thin strip from the whole fruit. This despite the fact that my pepper is not very sharp. If you have chili, then you need only a small piece for such a jar, about 0.3 -0.5 cm thick.

5. We will also need garlic. It is now fresh, juicy, and therefore can be easily crushed with the flat side of a knife, and then finely chopped. And if you want, then use the press for this procedure.

6. And so we have everything ready except for the marinade. We will deal with them a little later, when we collect everything that we have prepared in a jar.

Take one of the pre-sterilized jars and put 1/4 of the garlic on the bottom. Then slightly tilt it, and start filling it with cooled pods. On the edge of the jar it is beautiful to arrange colored peppers. Fill tightly in such a way that nothing else can be pushed inside.

7. Put another 1/4 of the garlic on top. And for now, cover with a sterilized metal lid.

8. Similarly, fill the second jar.

9. Before you start filling it, you can put a liter of water to warm up in a saucepan. This is for the marinade. Immediately prepare the mixture of cloves and bay leaves. And do not forget salt and sugar, what kind of marinade without their presence.

As soon as the water boils, add everything that has been prepared and let the marinade boil for 3 minutes.

10. Pour the hot liquid into the jars, taking care to leave all floating additives in the pan for now. But nothing, if something gets into the container, it's not scary.

Cover with lids and let stand 10 minutes.

11. Put a lid with holes on the jar and drain the marinade back into the pan, do the same with the second container. Boil the marinade again and pour again.

Again wait 10 minutes.

If the beans are thin, then two fillings will suffice. If it is quite large, or if you want to play it safe, then drain the brine again and boil. Then pour a third time.

12. Vinegar should be added to the last filling without topping up the marinade to the end. IN this case we add 1.5 teaspoons. Then add the marinade to the very neck and cover with a lid.

After the filled container has stood for 5 minutes, it can be twisted using a seaming machine.

I try to close all blanks with beans in this way. Don't bother with screw caps. Although it may be possible to do so.

13. Now it remains to turn the jars over and wrap them well with a warm blanket. It is desirable that under such a “fur coat” heat is preserved for as long as possible. It can last up to a day for me. And this is very good, this is an additional natural sterilization.

14. And at the final stage, remove the container with preservation for storage. For this, a dark place is suitable, away from heating appliances.

In winter, open and eat with pleasure. Treat family and guests.

Asparagus beans in tomato sauce for freezing in bags

We really love a dish called lobio, we cook it the way it is. And if in the summer there are no problems with cooking this dish, then in the winter you have to come up with something.

You can, of course, buy a freeze in the store, but I want to cook from my own, from the one that I grew in my garden! That's why we plant! If you just freeze your own and cook from it, then the finished dish still does not turn out the same as the summer one.

And so I am preparing just such a blank, which will be quite quickly and easily converted into your favorite tasty dish, even meat, even vegetable.

Yes, even if you do not convert anything, but simply heat such a mixture in a frying pan, after 5 minutes a delicious side dish will be ready for any meat or fish dish.

We will need (for 1600 - 1700 gr of the finished product):

• beans - 1 kg
• tomatoes - 1 kg
• onion - 2 pieces approximately 200 gr
• Bulgarian pepper - 1 pc.
• bitter red pepper - 0.5 - 1 pc.
• garlic - 2 - 3 cloves
• salt - 1 tbsp. a spoon without a slide, or better to taste
• sugar - 1 tbsp. spoon (even with a slide, even without it, that is, to taste)
• vegetable oil - 100 ml

Cooking:

1. As always, the process begins with washing the beans and cutting off unnecessary ponytails from both sides. Then it needs to be cut into pieces convenient for further cooking. I cut them into approximately 3.5 - 4 cm segments. But some may turn out a little smaller or larger. It doesn't really matter.

2. Put water in a saucepan and bring it to a boil. Throw in the cut prepared by that time and wait until the water boils again. You don't need to salt it.

After boiling, cook for 3 to 8 minutes. The time depends on the size of the pods, or rather on their thickness, as well as on your preferences. If you like the finished dish softer, then cook the maximum amount of time, that is, until cooked. If you like a crispy product, then choose the shortest time.

And keep in mind that we will cook it in a tomato, and for quite a long time. Of course, it will not boil there, because tomatoes contain acid, but it will not boil much either.

3. I chose the average time - 5 minutes. After that, the water must be drained and discard what was boiled in a colander. We will not need a drop of extra liquid.

4. In the meantime, everything was cooked with us, it was possible to have time to do other work. Namely, fry onion sliced ​​​​in quarters of rings in oil in a pan. Do not fry too much, just enough so that the pieces become only slightly limp, transparent and more pliable.

5. And if we have time, then we still need to wash the tomatoes and cut them into slices no more than 2 cm. The question may be whether to peel the tomatoes or not. Solve this question yourself. If the skin interferes with your food, or irritates, then remove it, if not, then you can leave it.

Tomatoes take red, ripe, tasty. The tastier they are, the tastier our preparation will turn out.

6. We put a large pan on a parallel burner, where we actually put the chopped tomatoes. We bring them to a boil under the lid and simmer until the pieces lose their shape, that is, until they are boiled. As a rule, this takes from 15 to 20 minutes.

7. Then add the fried onion to the tomato, right along with the oil in which it was fried.

8. And without postponing the matter indefinitely, we immediately lay out the pods of asparagus beans that have cooled slightly by that time.

9. Mix vegetables and simmer without closing the lid with occasional stirring for 30 minutes. Our task is not only to extinguish everything well, but also to evaporate the excess liquid.

Remember that we are preparing an appetizer for freezing. There will be no liquid at all!

10. After half an hour, add chopped bell pepper and smaller pieces - red bitter pepper.

Mix vegetables. Simmer for another 15-20 minutes until there is no liquid left.

11. Now it's time to lay out the chopped garlic, salt and pepper to taste. After good mixing, taste the finished dish. And if your taste suggests that you need to add something else, then add and cook after all the additions for another 5 minutes.

During this time, you can have time to mix our dish a couple more times. There is little liquid, so make sure that the vegetables do not stick to the bottom.

12. At the end of cooking, wait until the dish has completely cooled down. Then put it in bags or containers and put it in the freezer.

I sorted the contents into bags, so they will take up less precious space in the freezer. It turned out 3 packages of about 550 grams each. Enough for three meals.

At any time, the packaging can be taken out, opened and any soups or main dishes can be cooked with the contents. And you can eat it as a side dish, just warming up the workpiece in a pan, which will undoubtedly diversify your winter menu.

Beans cooked for the winter in jars in Korean

Another delicious preparation for the winter, which leaves no one indifferent. We have already prepared Korean salads, we have them on the menu and they are delicious. And now it's time for a new recipe.

The cooking technology is not much different from already prepared Korean salads from other vegetables. However, there is a difference.

We will need (for two 650 gram cans):

• beans - 1 kg
• carrots - 300 gr
• onion - 100 - 120 gr (1 head)
• garlic - 45 - 50 gr
• hot capsicum - 0.5 - 1 pc.
• sugar - 1 tbsp. spoon
• salt - 1 tbsp. spoon (or to taste)
• vegetable oil - 70 ml
• vinegar 9% - 60 ml
• spices for Korean carrots - 15 gr (1 sachet)

Cooking:

1. As usual, wash and clean the pods from the tails. Then cut it into two - three parts 4 - 5 cm long. Although the pieces can be made shorter, this is more a matter of taste.

2. Pour about 2 - 2.5 liters of water into the pan and boil it under the lid. Salt does not need to be added. Place cut pieces into boiling water and cover again. Bring to a boil and cook for 7 minutes.

Drain the water and put the pieces in a colander to completely get rid of it and cool the slices.

3. While the pods are cooking and cooling, peel the carrots and grate them on a Korean carrot grater. At the same time, try to make the straw long.

4. Grind the garlic, you can do it with a press, or you can crush the cloves with the flat side of the knife and finely chop them.

So the pieces will not be in the form of gruel, and will be more tangible in taste.

5. Chop the onion into very small cubes. To do this, it should first be cut into half rings with a side of 1 - 2 mm, and then cut them also across to get cubes of the same size.

Just like garlic, it is better to chop the head rather than rub it, for example, on a grater. Small cubes will be practically invisible in the salad, but at the same time they will remain and give their touch of taste to this magnificent ensemble.

6. We will add hot peppers to the salad. Although it is already in the ready-made mixture for Korean carrots, which we have already prepared. But you can’t refuse a fresh taste; Korean salads are famous for the presence of bitterness.

I have a rather hot pepper, so I will add only half of it. And you do not risk, add some part first. then try, and if necessary, it will be possible to add.

7. We immediately put everything that we have prepared into a small basin, or a suitable pan.

8. Pour salt and sugar into the basin, add the prepared mixture for Korean carrots. If you don't have it, you can make it yourself.

The basis for this spice is ground coriander and red hot ground pepper. And also ground nutmeg, a mixture of herbs, dried garlic are added.

9. In a measuring cup, measure out the oil and vinegar and pour the measured portions over the vegetables. Mix everything and leave to infuse for 6-7 hours.

During this period of time, the vegetable mixture should be stirred approximately every 40 minutes. After 2 - 3 hours, you can try a piece of the pod. At this stage, you can add what is missing. This is especially true for salt and pepper.

For my taste, nothing needs to be added. Therefore, I leave everything as it is.

The degree of severity is determined, of course, individually. Everyone has their own preferences. Men love spicy food, but not all women can eat such spicy food. Therefore, I always choose the golden mean so that everyone enjoys such food.

9. Wash and sterilize jars and lids.

10. And so, it's time to lay the salads in prepared containers. There is a small feature here - there is very little juice in the dish. But don't worry, it will be enough.

We will fill the jar slowly, and having prepared in advance a crush for making mashed potatoes. Fill the container to 1/4 part and lightly crush the contents with the prepared object. Without crushing the contents into a porridge, of course. Strength is not needed here, but accuracy and patience are needed.

Then fill the jar halfway and again lightly press the vegetables with a “wooden helper”. You will see that the juice began to appear more and more.

If air bubbles remain along the edges of the jar, and when pressed with a spoon or pusher, they are not even going to come out, stick the table knife along the very edge of the glass wall. Be careful not to damage the vegetables while doing this.

Thus, gradually fill the container almost to the very neck, or rather, leave places of about 0.3 - 0.5 cm. During sterilization and heating, the juice will stand out even more and fill all the space left.

11. Line the bottom of a large and spacious pan for sterilization with gauze or a cloth. Put in it a filled container, covered with scalded lids. And pour warm water to the very shoulders of the jar.

11. Bring water to a boil, then sterilize for 30 minutes.

12. Without opening the lid during the entire sterilization process, take out the filled containers one by one using special tongs and screw them on immediately.

13. Turn the jars over and cover them with a blanket. Leave "under a fur coat" until completely cooled. For about a day. Then put away for storage.

Since I filled the jars very tightly, I only got two 650 gram jars. Half of a small bowl is left to try. But even this was enough to taste this yummy.

And there is only one thing to say about this salad - it is not just tasty, but incomparably tasty! So be sure to cook such an appetizer, in winter it will certainly please you.

Freezing asparagus beans for the winter is the best way

This is perhaps the simplest and fast way harvesting green beans for the winter. Thus, we prepare a semi-finished product in its purest form. When you need to cook something from it, we take out a bag from the freezer, defrost it and cook it.

But let's still consider what's what.

We will need:

• beans in any quantity
• freezer bags for vegetables

Cooking:

1. Rinse asparagus or green beans and cut off the ends on both sides.

Then cut it into fragments from 2 to 3.5 cm long, as you like.

2. Boil water in a large saucepan, lower the prepared cut into it. Keep in boiling water for no more than 3 minutes.

3. Then quickly throw the pods into a colander, it is not desirable that the heat treatment last longer than the specified time.

4. Pour cold water into a basin or other saucepan. If there are ice cubes, then you can pour them into the water. And put the processed pods into the container. Thus, the heating process will stop instantly. But the pieces will also need to be kept there for no more than 3 minutes.

5. Throw them back in a colander. Now it is necessary that all the water is glass, and the pods are slightly dry. If water remains on them, then the beans will be covered with a thin crust of ice, which is not at all desirable.

6. And at the final stage, put the cooked slices into bags in portions and put them in the freezer.

In winter, take a bag, defrost it, and cook various delicious dishes to your liking.

Video on how to cook beans in tomato sauce without vinegar

If you are preparing for the winter tomato juice then you might like this video. Moreover, from it you can see that everything is prepared as simply as possible, and most importantly quickly.

Also, the advantage of this method is that this workpiece is not sterilized. It is placed hot a warm blanket and pasteurized under the so-called "fur coat".

At present, when housewives do not really want to stand at the stove for a long time, they will certainly appreciate this recipe and take it into their piggy bank.

Dear friends, these are the wonderful recipes we reviewed today. All of them turn out great. delicious preparations. If you have never harvested beans for the winter before, then be sure to do it, you will be amazed at how delicious it is.

And then every year you will plant this plant in your summer cottage to harvest and cook with it.

And that's all I have today. On this I say goodbye to you, and in conclusion I want to wish you excellent and tasty preparations!

Bon appetit!

• 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 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.

Proper nutrition is the key to health and longevity. It is especially important to eat right in the winter, not forgetting about vegetables, enriching the diet with vitamins and minerals. Asparagus beans will help with this, cooking recipes for the winter (such popular species preparations as canned and frozen) which are described in the article.

Green asparagus beans, as well as, have firmly entered the diet of people who adhere to the basic rules of a healthy diet.

You need to preserve young asparagus beans for the winter - then the dishes will be tender

Low calorie, high content of protein, fiber, iron, manganese, phosphorus and vitamin B1 are the main advantages of this legume. In addition, asparagus beans are easy to prepare: just boil them, salt, season with a drop of oil - and a nutritious, delicious dinner is ready (though women will appreciate it more!). Such beans are also good in vegetable stews with potatoes, carrots, green peas, and peppers. And if you add a little of any meat, men will also like the dish! It is also used as an additional ingredient in salads, soups, borscht, in the preparation of omelettes. But how to save such a valuable and useful product? There are several simple recipes.

Freezing asparagus beans

Freezing is the easiest and affordable way save the bean product for the winter. Frozen beans can be used in soups, stews, omelettes, you can simply boil them and fry them in batter.

Before freezing, cut the beans into pieces that will be convenient for you to use them in the winter.

To freeze this product you need:

• wash the bean pods thoroughly;
• cut off the ends;
• remove veins;
• cut the pods into small sticks (3-4 cm);
• you can, but not necessarily, blanch the pods for about 2-4 minutes;
• if the beans are blanched, cool and dry them;
• pack in portioned plastic bags (most conveniently with plastic zippers) or small plastic freezer containers;
• place in the quick freeze compartment of the freezer.

Frozen vegetables and berries (cherries, currants,) can be stored from 3 months to 1 year without a significant loss of taste.

Attention! If the beans are not young (milk), but rather mature, the veins should be removed, as they become tough and subsequently negatively affect the overall pleasure of the cooked dish.

Canning asparagus beans: the easiest recipe - natural beans

Little space in the refrigerator, but the harvest was a success? In this case, recipes for harvesting beans by canning become relevant. Canned green beans can be used as an additional product for various dishes, or can act as an independent snack.

Do not forget to add vinegar to the brine: it will become the main preservative

Necessary ingredients: asparagus beans - 300 g; water - 400 ml; vinegar - 2-3 ml; salt - 7 g.

Attention! It is more convenient to preserve green beans in half-liter jars. The quantity of products in the recipe is indicated for this volume.

Cooking:

• it is necessary to perform standard operations: wash, cut and cut the pods, remove the veins;
• be sure to blanch for about 2 minutes;
• tightly lay the pods in sterilized jars;
• prepare a saline solution: boil water, dissolve the salt;
• pour beans with boiling brine, immediately add vinegar;
• sterilize half-liter jars with asparagus beans for about 25 minutes;
• clog banks.

Harvesting beans: marinating

That's why simple recipe makes for a pretty tasty appetizer. Required ingredients: asparagus beans - 0.5 kg; cloves - 2 sticks; garlic - 3 cloves (more); allspice (peas) - 3; bay leaf -1.

Marinate green beans in half-liter jars. So it will be convenient to use in winter

To prepare the marinade you will need:

• water - 1.5-2 cups;
• sugar - 2 tablespoons or 50 g;
• vegetable oil (preferably refined sunflower) - 25 ml;
• vinegar - 40 ml;
• salt - 2 teaspoons (20 g).

Cooking:

• wash the pods of asparagus beans, cut off the ends, clean from the veins;
• boil;
• throw in a colander;
• transfer green beans to a container, add chopped (cut into plates) garlic, peas, parsley;
• do the marinade: add 50 g (2 tablespoons) of sugar, a measured amount of salt to boiling water, let the sweet-salty solution boil, then add vegetable oil (sunflower), vinegar, bring all the liquid to a boil;
• put the beans with spices into a saucepan, immediately pour boiling marinade over, stir, bring to a boil, boil for a couple of minutes;
• decompose the resulting product into jars, pour the marinade over the beans, cork;
• leave upside down, covering with a blanket, blanket.

Harvesting green asparagus beans for the winter: a canning recipe with sugar and seasonings

Required ingredients: asparagus beans - 500-600 g; black pepper, allspice - 4-5 peas each; bay leaf - 1; onion (small head) - 1 piece; sugar - 5 g; vinegar - 3-5 ml; salt - 7-10 g.

Remove stems from beans

Cooking:

• cut the onion into small squares;
• blanch the beans for about 3-4 minutes;
• at the bottom of a half-liter jar put peppercorns, onions, bay leaves;
• tightly lay the beans;
• pour boiling water, warm vegetables for 15 minutes;
• drain the water into a saucepan, salt, add the required amount of sugar, bring the marinade to a boil, add vinegar, turn off the heat;
• pour beans with marinade, cover jars with lids, sterilize for about 15 minutes;
• cork jars, leave to cool.

Asparagus (green) beans in sauce

Preserved tomato sauce emphasizes the taste of other vegetables, highlighting them and enriching them with new notes. Harvesting asparagus beans with tomato sauce (from ripe homemade tomatoes) will appeal to many gourmets.

Whatever preservation recipe you choose, be sure to sterilize the jars for harvesting

List of products: ripe red tomatoes - 0.4 kg; salt - 7 g; asparagus beans - 0.6 kg; sugar - ¼ - ½ teaspoon.

Cooking:

• wash, cut, cut the pods, remove the veins;
• blanch for about 2-3 minutes;
• cool the beans (you can in the air, you can in cold water);
• put the pods in jars;
• in order to obtain a delicate tomato puree, tomatoes should be scalded with boiling water, carefully peeled, ground in a food processor (or blender), add salt, sugar;
• boil the tomato sauce;
• pour beans;
• jars (0.5 l each) sterilize for about 30 minutes;
• cork, wrap and leave covered in a warm place until completely cooled.

Attention! It is important to use homemade red tomatoes that are fully ripe in this recipe. Their acid will be an additional preservative for beans.

Caviar from asparagus beans: a dish overseas, exotic

Legumes usually make a great snack, especially with vegetables like bell peppers and tomatoes.

Green beans add an unusual flavor to any vegetable salads and stews.

Necessary products: green asparagus beans - 1.5 kg; Bulgarian pepper (preferably red) - 0.25 kg; tomatoes (homemade red) - 0.8 kg; parsley (fresh) - 1 bunch; salt - ½ - ¾ tablespoon; garlic - 0.1 kg; ground black pepper (to taste); sugar - 40 g.

Cooking:

• wash, cut, cut the pods, remove the veins;
• slice large pieces peppers, tomatoes, parsley, garlic;
• grind vegetables in a combine (blender) or scroll through a meat grinder;
• put the resulting vegetable mixture in a saucepan, add sugar, pepper, salt, cook for about 45-50 minutes;
• spread the caviar, clog the jars;
• wrap up.

Asparagus beans spicy with vegetable oil

A recipe for preparing snacks for spicy lovers (in moderation). Necessary ingredients: beans - 1 kg; lemon juice - 1.5-2 tablespoons; sugar - 50 g; hot pepper - 1 pod; bay leaf - 2; water - 1 liter; sunflower oil - 12 g; allspice, black pepper - 4 peas each; cloves 3 pieces; vinegar - 5 tablespoons.

Do not boil the beans for too long so as not to lose beneficial trace elements.

Cooking:

• wash the beans, cut off the ends, cut the pods, remove the veins;
• boil water, add lemon juice;
• blanch the beans for 2-3 minutes;
• throw in a colander;
• put spices in jars, spread beans;
• prepare the marinade by adding sugar, vinegar, sunflower oil;
• pour beans with boiling marinade;
• cork jars, leave upside down for a day.

Salad of green asparagus beans for the winter

Having spent a little more time and food on preservation, you can get a completely independent dish, ready to eat immediately after opening the jar.

For green bean salad you will need: asparagus (green) beans - 1 kg; vinegar - 2 tbsp. l.; sunflower oil (refined) - 100 ml; onion - 0.5 kg; sugar - 200 g; Bulgarian sweet pepper (preferably red or bright yellow) - 3 pieces; salt - 50 g; carrots - 3 pcs.

Asparagus beans are the perfect addition to any winter meal.

Cooking:

• wash the pods, cut off the ends, if necessary, remove the veins;
• cut into small sticks;
• boil the beans in salted water for 7-10 minutes;
• cut the onion into half rings and fry;
• chop carrots - grate;
• fry carrots with onions;
• chop bell pepper in a food processor;
• grind tomatoes in a combine (blender) or twist in a meat grinder;
• drain the water from the beans, add the resulting tomato puree;
• add fried and slightly stewed onions and carrots, mix thoroughly;
• add sugar, pepper, salt;
• simmer for about 30 minutes;
• add vinegar and stir the mixture;
• put the salad in jars, cork, turn over and leave under a blanket, a blanket for a day.

An interesting fact: there are several varieties of asparagus beans of various colors - yellow, bright green, dark green and even purple. When cooking, yellow and green beans do not change their color, and purple takes on a more familiar green tint to the eye.

Asparagus beans harvested for the winter in the above ways will be stored without problems in basement and in apartment closets. Of course, the least expensive way to prepare it is freezing, which is especially valuable for lovers of the exclusively natural taste of products. And for gourmets and just connoisseurs of a varied diet, pickled beans and salads based on it are perfect.

Prefer self-preservation to store-bought preparations - this way you will be sure of the quality of the product

Canned or frozen green asparagus beans will greatly enrich the diet in winter. A zealous hostess will be able to surprise her family, friends and guests with an original and healthy, and most importantly, tasty dish. For example, with frozen bean pods, you can cook interesting pancakes by dipping them in an egg, previously beaten with flour, and fried in oil. It cooks quickly, vegetable pizza looks original, cooked in a pan with the addition of green or yellow bean pods, and the most daring cooks - purple.

Experiment, enjoy the taste of summer even in winter!

Harvesting asparagus beans for the winter: video

Preservation of asparagus beans: photo