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Black Eyed Peas. Simple cooking recipes for the winter: preservation and freezing

If asparagus grows in the garden, this is a great reason to cook from it. delicious preparation for the winter. There are many cooking recipes, you can make it in a sweet sauce or, conversely, in a spicy marinade. Green bean versatile and goes well with any products. The bean billet is quickly eaten because it has an unusual juicy taste and a very appetizing aroma.

Asparagus beans can not only be grown in your summer cottage, but also bought on the market. IN summer season You can see her quite often there. When buying, be sure to pay attention to appearance beans - they should be a beautiful green color. The color can also be yellow-green. Pods at healthy plant elastic and firm to the touch, they practically do not emit a smell.

After selecting the culture, proceed to its preparation. For this:

The pods are soaked for 20-30 minutes in cold water.
Trim ends and roots.
Blanch the vegetable for 4-5 minutes.
Remove from boiling water and dry on a paper towel.

Important! The plant is easy to digest when prepared, so blanching should not take more than 10 minutes.

Recipes for cooking asparagus beans for the winter

To bean pods, you can add tomatoes, carrots, onions, zucchini, eggplant, peppers. It takes up to one hour to cook, then they pack and store the workpiece in a sterilized glass container with a tight lid.

With tomatoes

A snack for the winter of legumes and tomatoes is one of the most popular. It is better to take tomato varieties with hard pulp, they do not lose their shape during cooking and are perfectly salted.

Ingredients:

0.6-0.8 kg of green beans;
0.5-0.6 kg of tomatoes;
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.

A stalk is cut out of the tomatoes and the fruits are divided into 4-6 parts, depending on the original size. Slices of tomatoes are shifted to the beans.

The greens are washed and finely chopped with a knife. Parsley and dill are sent to the tomatoes and mixed. Pour oil into salad.

Peppercorns are placed in a jar, then the resulting salad is placed. Leave some space at the top.

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

The container is covered with a lid and placed in a pot of water. Sterilize the appetizer for at least 20 minutes, then roll up the lid and turn over the throat. When the jar has cooled, it is removed to a cool place.

with garlic

Garlic flavor goes well with bean pods. If the workpiece is kept for about a month in storage, then its taste will be saturated with garlic. An appetizer can be served with any meat dish, replacing it with success as a side dish.

Compound:

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

How to cook:

Prepared bean pods are blanched a little in boiling water, no longer than 5-6 minutes. Throw it in a colander and let the water drain.

Bulgarian pepper cut into large pieces. So that the vegetable is a little soft, but does not lose its juiciness, it is kept for 2-3 minutes in boiling water.

Pods and peppers are mixed in a deep cup and chopped garlic is added to them. Transfer the mixture to a jar. Lay a bay leaf and peppercorns on top.

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

After sterilization, the workpiece should cool down on its own.

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

Asparagus beans in Korean for the winter

Favorite salad of many gourmets. For cooking, you need to take a mixture of Korean spices, which must include garlic, coriander, red pepper, cumin.

Ingredients:

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

How to cook:

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

Carrots are chopped on a special grater for Korean carrots. Combine it with beans.

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

Heat the vegetable oil in a frying pan until it emits blue smoke. Add garlic to hot oil.

The vegetable preparation is transferred to a sterilized jar, mixed again. Pour the mixture with vegetable oil.

Banks can be rolled up immediately. The sample is removed within 2-3 days after preparation.

Marinated Recipe

In addition to the usual salting, asparagus beans lend themselves well to pickling. For filling, apple cider vinegar with a concentration of 6-9% is well suited.

Ingredients:

asparagus beans - 0.6-0.7 kg;
fresh herbs (parsley, dill);
onions - 2 pcs.;
ground black pepper;
liter of water;
2 tbsp vinegar;
st.l. salt;
tsp granulated sugar.

How to cook:

Onions are kept in hot water for a couple of minutes and cut into thin rings. If the rings are 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 bowl.

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

Heat a liter of water to a boil. Salt and sugar are diluted in it, vinegar is poured. Hot marinade is poured into a jar.

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

Asparagus beans in tomato juice for the winter

A more tender plant is obtained if it is preserved in tomato juice. Juice will give 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:

Make tomato puree from tomatoes. To do this, they are peeled and twisted in a meat grinder or using a blender.

Attention! For the production of tomato juice, fleshy tomatoes with a thin skin are most suitable.

Pour the tomato mass into a saucepan and bring to a boil. Boil the contents for 10 minutes, stirring with a spoon and removing the resulting foam.

Gradually, prepared beans are mixed into tomato juice and boiled for another 15-20 minutes. At the end of cooking, vinegar is added to the vegetables and the workpiece is packaged in the prepared container.

The consistency of the cooled workpiece should be of medium density 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 are stored for a long time, even if you skip the sterilization stage. Before this, the storage containers should be well 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 in the bottom of the jar. Pepper and coriander are added to the garlic. Dill sprigs are laid on top.

Bean pods boiled in boiling water are immediately laid out in jars, leaving only the throat free. The vegetable mass is tamped a little so that more enters 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 all the contents are covered with it.

The container can be closed with a lid. A day later, the appetizer is rearranged to a permanent storage place.

With carrots and onions

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

Ingredients:

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

How to cook:

Carrots and onions are peeled and cut into thin strips. Transfer chopped vegetables to a bowl. Chop the garlic with a knife and put it on the carrot and onion.

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

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

In 2 liters of boiling water, stir salt with vinegar 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 poured with a little vegetable oil.

with eggplant

Another great way to stock up on vitamins for the winter is to cook beans with eggplant. The appetizer turns out, you just lick your fingers, and will delight all household members.

Ingredients:

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

Cooking:

Tomatoes are crushed in a blender until gruel is obtained. Ideally, seeds should be removed from the juice: for this, the mass is ground through a sieve or filtered through gauze. If there is no time to clean, then you can continue to cook with seeds. Put the tomato mass on a 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, finely chopped garlic is added to the vegetables.

Fried pieces of eggplant are sent to the tomato mass, stir and continue heating.

Prepared beans are poured into the contents of the pan, mixed again and boiled for at least 10 minutes.

At the end of cooking, vinegar, vegetable oil are added and granulated sugar and salt are poured into the mixture.

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

How to freeze asparagus beans

The frozen product has all the healing and gustatory qualities that the fresh one has, but it 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 not higher than -10 degrees for about 3-4 hours;
when the contents of the package freeze, the product can be poured into a deep plastic container and stored in it.

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

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Nutritious and healthy green beans are increasingly becoming a guest on the table of a simple layman. Eating this vegetable greatly diversifies the menu and heals the body. IN winter time- this is possible thanks to the timely preparation of green beans for the winter.

Benefit

Vitamins A, E, C and myriad microelements necessary for the full life of a person, contains this food item:

green (or asparagus) beans - a source of carbohydrates that give energy to the body;
contains fiber, which ensures the normalization of the gastrointestinal tract;
for lovers of diets - a mandatory component of the diet, since it contains few calories;
for diabetics is indispensable, as it contains the amino acid arginine;
bean proteins are animal-like and therefore useful for vegetarians;
cores should consume it regularly due to the presence folic acid, magnesium and potassium;
having an anti-inflammatory effect, it is important for the prevention of viral infections.

Care should be taken to provide yourself with wholesome food for the future and to make blanks from asparagus beans for the winter.

Possible harm

For all its usefulness, a garden resident may have a contraindication for allergic reactions, a tendency to flatulence, salt retention in the body. But it should also be remembered that it contains harmful phasin, the destruction of which is possible during heat treatment. Therefore, it does not hurt to stock up on a certain number of vegetable recipes, including harvesting asparagus beans for the winter.

Selection of fruits for conservation

A high-quality copy is an elastic, bright green pod. When feeling in it, you can find tightly seated peas. A wrinkled yellowed shell, the presence of voids - such a pod is not suitable for processing. You need to get rid of him.

pickling recipes

The simplest, but most popular methods are pickling and preservation.

For pickling green beans, we use spices: bay leaf, cloves, hot pepper, cinnamon (to the taste of the hostess and household). Boil the beans for five minutes. Pack tightly in jars with spices and herbs. Pour marinade (50 g of salt and a teaspoon of 9% vinegar per liter of water). Sterilize for five minutes, roll up turnkey, wrap until cool.

When canning beans, we take the same proportions of water, salt and vinegar. After blanching the pods for 5 minutes, drain the water. Tamp tightly into jars and fill with water with salt dissolved in it. Boil for about half an hour. Add vinegar and roll up. In winter, when the jar is open for use, we thoroughly wash the vegetable and use it for cooking.

Beans in pods with eggplant

Putting these two vegetables together will give new taste sensations, which will enhance the addition of tomatoes and onions. Large cuts will improve the aesthetic appearance of the dish.

For 1 kg of beans, you should take 5 eggplants, 5 medium carrots, 10 small onions, 15 standard-sized tomatoes.

Ingredients are cut, stewed. Spices are added according to individual preferences. The quenching time depends on the amount of components used. Place the prepared stewed vegetables in prepared sterilized jars, add a leaf of laurel and a teaspoon of vinegar.

This dish can be used as an independent and as a side dish for meat products.

String beans with tomatoes

For cooking, in addition to 2 kg of beans, 1.5 kg of tomatoes, 400 g of onions and carrots are used. As spices: allspice ground pepper, leaf bay tree, a few peppercorns. Add garlic, parsley, basil. Vinegar, the amount of salt and sugar - according to taste.

Onions and carrots are fried in vegetable oil, with the addition of spices and parsley. At the same time, washed pods with cut tails are blanched for 5-7 minutes. Tomatoes are poured over with boiling water, skinned, ground with a sieve or chopped in a food processor. Boil the resulting tomato mass for 20 minutes. Place beans in a saucepan, sauté onions with carrots, pour over heat-treated tomato. Boil for 5 more minutes. Arrange the resulting salad in sterile jars.

appetizer salad

This salad is suitable for a family dinner and will be relevant on festive table. To make it, you need a kilogram of the following vegetables: beans in pods, bell peppers, carrots, onions, tomatoes. And you also need a glass of garlic and sugar, half a liter of sunflower oil, a pod of hot pepper, salt, a couple of teaspoons of vinegar (per 1 liter jar). Vegetables are being prepared: beans are placed in boiling water for five minutes, onions and sweet peppers can be cut either into cubes or into strips. Carrots are crushed with a grater. Tomatoes are twisted in a meat grinder. Garlic and hot pepper are crushed to a state of porridge in a food processor.

The next stage is the cooking process. Beans with tomatoes are put on fire and boiled for about 10 minutes. The remaining vegetables are stewed, with the exception of garlic and hot peppers. After that, all the ingredients are mixed, sugar, salt, vegetable oil and vinegar are added. The last step is to bring this mixture to a boil and turn it off. In sterile jars, an uncooled snack is laid out to the eyeballs. After that, ready-made canned food should be wrapped.

Green bean salad with carrots

This recipe will appeal to both vegetable lovers and meat lovers, as it can be a good side dish for it.

To a pound of asparagus beans, add 3 carrots, 5 medium tomatoes, 4 small onions, 2 cups of sunflower oil, 1.5 tbsp. l. vinegar, 15 g of black ground pepper, 15 g of salt and sugar, a bunch of basil.

Clean beans are cut into large pieces. Pour boiling water over the tomatoes, remove the skin, cut into several slices. Chop onions and carrots into rings. Basil is best made in large pieces. Carrots, onions, tomatoes are stewed in a deep saucepan. After 15 minutes, they are joined by boiled green beans, basil, spices, a little salt and sugar, and lastly - vinegar. After 20 minutes, the salad is removed from the heat and laid out in jars to the very top so that when the jar is covered with a lid, there is no air left and the product does not deteriorate in the future. Jars are placed in a pot of water, after sterilization for 10 minutes they are closed on a turnkey basis.

Solyanka with green beans

To prepare this original dish, you should take 750 g of asparagus beans, 1 kg of carrots, 1 kg of white cabbage, 1/2 kg of onions, 1 tbsp. l. tomato paste, allspice, bay leaf, salt.

The pods are boiled for 10-15 minutes and fried in vegetable oil. Cabbage and carrots are stewed in a separate bowl. Tomato paste is added to the onion, fried until golden brown. After a separate treatment, all vegetables are stewed together for about 20 minutes. Salt, pepper, add bay leaf. The finished hodgepodge is packaged in jars of the required capacity. Sterilized for 20 minutes.

After twisting, it must be stored in a cool place.

Marinated string beans with dessert onions

For 1 kg of beans, take 200 g of dessert onions. For marinade for 1 liter of water - 1 cup of vinegar, 125 g of sugar, 10 g of salt. Prepare spices: 5 pieces of peppercorns, bay leaf, horseradish root, mustard seeds, 20 g of vegetable oil.

Make a marinade from salt, sugar and vinegar. Arrange spices in sterile glass jars, pour in vegetable oil. After blanching, cool the pods under running cold water. Chop the onion. Mix beans with onions. Pack them tightly into jars. Pour in the marinade. Sterilize for at least 30 min. Roll up the key.

Pickled beans will appeal not only to your household, but also to guests. It is necessary to preserve it, adhering to our recommendations.

Prepare asparagus beans for the winter quickly enough, if you know good recipe. The richness of vitamins and minerals, as well as excellent taste and low calorie content, will allow you to indulge in such twists quite often. Using recipes from asparagus beans will make the menu more diverse, give the set table a juicy green color and benefit, or enhance the taste of other ingredients. Pairing beans with a variety of herbs, vegetables, and spices will bring a rich, vibrant flavor to your dishes.

It is worth noting that asparagus beans are not asparagus, because asparagus is eaten in the form of shoots vegetables. Black Eyed Peas It is consumed in the form of a pod and is one of the types of green beans. These two products are quite different, but they are united not only by their bright green color, but also by the high content of substances necessary for health, along with a low calorie content.

Black Eyed Peas- a valuable component of the diet of diabetic patients. This product contains arginine, which is a natural carrier of insulin. It helps lower blood sugar levels. Potassium, calcium and magnesium, as well as B vitamins help to strengthen nervous system, improve liver function, prevent hepatitis, urolithiasis, tuberculosis. Green beans contain high level fiber, which is necessary to cleanse the body of toxins, as well as a large amount of antioxidants necessary for the rapid recovery of the body.

To provide the presence of such a necessary vegetable on the table all year round, it is worth thinking about harvesting green beans for the winter. Many may think that there is no need for conservation and any recipes, because this product will lose a lot of useful substances. Even though some nutrients are lost during processing, there are still so many vitamins and minerals in this canned food that cooked salads are just as useful as some vegetables and fruits in season.

For canning string beans for the winter, it is necessary to choose only high-quality ingredients, otherwise the usefulness of the dish will be minimized. It is best if the beans are grown in the garden by you or by people you trust. If you have to buy it in the market or in a store, then pay attention to its appearance. The color of the vegetable should be bright, green, this is what indicates that the pods are young. Such beans will have a rich taste and the greatest benefit for cooking according to our recipes.

If you grow beans yourself at home in the garden, be careful during their ripening so as not to miss the moment of harvest. best product for workpiece is still young, but already ripe pod. It has practically no veins between itself, which means it will be softer and juicier. After collecting or buying the main ingredient, it is necessary to start canning it in the next day. Yellowing green beans are not suitable for processing. Beans should be stored in a dark, cool place such as a cellar or refrigerator.

No wonder the word “fast” is mentioned at the beginning of the article. Many do not like to close vegetables for the winter, because just before seaming there is a long process of cleaning, cutting and preparing, after which sometimes you don’t want to not eat vegetables prepared in reserve, not to take next year for such a job. With green beans, everything is much simpler. Pre-treatment of the product consists in high-quality washing of the pods, cutting off the ends, processing in boiling water for several minutes, and drying.

If the beans are too long, it is best to cut them into pieces.

Needs to be pre-processed banks to conserve asparagus beans. Preservation dishes should be washed thoroughly. To better clean the jars, take soda, there are no harmful components in it, moreover, if the jars are washed in a hurry, the preservation will not contain extraneous tastes.

Sterilization is also necessary, so you will be calm that your blanks for the winter will be able to go through a fairly long shelf life. You can sterilize the container both over steam and in the oven. So that the jars do not burst during the preservation process, it is advisable to wash them with warm water, if you clean with steam in the oven, put the glass jar on its side. Sterility is very important when preparing spins for the winter, as it can protect against the introduction of bacteria and other pathogens.

The three green bean canning recipes below are minimal and easy to make.

"A Quick Recipe for Canned Asparagus Beans"

It's very light winter recipe, which can be repeated even by the hostess who has never closed. We will need:

2 kg green beans, 3 tsp. salt, 3 tsp. vinegar for each jar, 2 liters of water

Pre-treated and dried legumes are stacked in dry jars.
The brine is prepared from 2 liters of water, to which 3 teaspoons of salt are added. After boiling, it is poured into jars, vinegar is also added there.
string beans covered with lids and sterilized in jars for about 40 minutes. After that, the banks can be rolled up.

"Spicy Asparagus Recipe"

Required Ingredients:

2 kg of green beans, fresh dill (or celery), a few cloves of garlic, 100 ml of table vinegar 9%, 30 grams of salt, 200 grams of granulated sugar, 1 liter of pure water.

Washed asparagus beans with cut ends are placed in a saucepan, water is added to it until the entire bean is covered. It only takes 1 minute to cook.
Garlic and dill are added to sterilized jars. Those who prefer celery can safely add it to the recipe.
Drain the liquid from the cooked green beans, then arrange it in jars.
The marinade is prepared from a liter of water, to which 100 ml of ordinary vinegar 9% is added, salt 30 grams is poured, granulated sugar 200 grams is added. Poured into cans and rolled up.

"Canned Green Bean Salad"

Exist very tasty salads which can be prepared ahead of time. This salad uses asparagus beans, the taste of which is emphasized by other vegetables harvested in the beds. For this recipe you need:

1 kg of young beans, 2-3 large sweet peppers, 2 kg of tomatoes, 1/2 kg of carrots, 1/2 kg of onions, 100 gr. sunflower oil, 2 tbsp. l. salt, 2 tbsp. l. vinegar 9%, 4 tbsp. l. granulated sugar.

For those who preserve vegetables for the first time for the winter, there is an unspoken rule - all rolled up jars are turned over and placed on the lid. It is necessary to cover the jars with a blanket or something that retains heat, and leave it to cool.

Various websites full of recipes, among which every housewife will be able to find her favorite and most worthy. Such recipes are a guide to action, they are able to emphasize refined taste and culinary skills. Rationality and economy, the desire to preserve individuality and diversity, as well as concern for the health of the family for more than one century, pushes women to create delicious food that can be enjoyed not only in season, but all year round. These simple recipes for cooking asparagus beans will allow you to always take care of your health, keep fit and feel the variety of taste.

A tasty and crispy preparation for the winter, such as green beans, will help diversify any vegetable dish and make it more original. Prepare homemade bean preparations according to our recipes and pamper yourself and your loved ones with healthy canned food.

Among the recipes for homemade preparations, preparations from green beans or asparagus beans are very popular. In winter, such beans are useful for preparing salads, soups and main dishes.

Young bean pods about 7-8 cm long are suitable for canning, they are 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;
a few cloves of garlic;
salt;
aspirin tablets.

Cooking

Wash beans, dry. Peel and wash the garlic. Rinse currant leaves and dill inflorescences well. In the presence of strong pollution, immerse the greens in cold water for a few, dry. Cut the pods into pieces about 3-5 cm long, immerse in boiling water for 10 minutes, then drain the water.

In each liter jar at the bottom put a clove of garlic, bean pods, upstairs - 1-2 leaves of currants and dill inflorescences, 1 tbsp. l ordinary (without iodine) salt. Also, you need to put aspirin in each jar - 1 tablet per 1 liter jar. This will protect the blanks from damage.

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

Ingredients per 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.

Cooking

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

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

In sterilized jars, put fresh garlic, beans, pour marinade (without bay leaf), cover with sterilized lids and cork.

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

Ingredients:

young asparagus beans - 1.5 kg;
red tomatoes high degree maturity - 1 kg;
onions - 1 kg;
chili pepper - 1 pod;
table vinegar - 2 tablespoons
a few peas of black pepper;
a few cloves of garlic;
sugar - 1-2 tablespoons;
dry cloves - 2 pcs.;
salt;
sunflower oil - 100 g.

Cooking

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

Grind tomatoes, onions, garlic in a food processor, you can also use a meat grinder. Pour the mixture into a bowl right size and put on a slow fire to extinguish 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 the vinegar. Mix.

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

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

Ingredients:

asparagus beans - 1 kg;
onions - 300 g;
tomatoes of a high degree of maturity - 2 kg;
bell pepper - 1 kg;
carrots - 1 kg;
garlic - 3-4 cloves;
vegetable oil - 250 ml;
black peppercorns - a few pieces;
table vinegar - 2 tablespoons;
salt - 2 tablespoons;
sugar - 1 tablespoon.

Cooking

Sort the beans, removing all rotten, coarse and overripe pods. Rinse the selected pods in running water, but it is better to soak for several hours, rinse and dry again. Cut off the tails of the beans and cut the pods into pieces of 3-5 cm. Wash and peel the rest of the vegetables.

Tomatoes, bell peppers, garlic and onions cut into thin slices or plates. Cut carrots into thin sticks or grate. Put the chopped products in a saucepan of a suitable capacity, pour vegetable oil, simmer for about an hour over low heat. All this time, periodically stir the salad, due to the fact that the tomatoes will give juice, the salad will not burn.

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

To prepare asparagus beans in the freezer, fit general rules freezing for vegetables:

Clean the beans selected for freezing from debris and impurities, soak in cool water to remove possible dirt and sand, rinse again;
Cut the pods into small pieces, place in a pot of boiling water for a few minutes, transfer the colander and cool;
Dry the asparagus beans on a towel;
Place in freezer molds or containers;
Place in the freezer, allowing the products to freeze well;
Then you can remove the beans from the containers and transfer them in portions to plastic bags, close them tightly and send them to the freezer for storage. This saves space in the freezer.

Asparagus bean salad for the winter is a great appetizer for any menu. The dish is simple, tasty, and the recipes for its preparation are extremely diverse. To create such a salad, you need to stock up on asparagus beans, high-quality aromatic spices and a variety of vegetables.

To prepare an asparagus salad, the main product should first be cleaned of the stalks and blanched in boiling water for five minutes.

It is through blanching that asparagus retains its color and texture.

The rest of the vegetables should be cut into small pieces. The best addition to asparagus will be sweet peppers, tomatoes and onions.

Asparagus salad can be rolled up only after sterilization. Next, the product must be turned over onto the lids of the jars and carefully wrapped in a blanket. After, you need to leave the jars warm until completely cooled.

How to cook asparagus bean salad for the winter - 15 varieties

A very simple asparagus recipe will be the basis for many new recipes.

Ingredients:

Garlic - 5 cloves
Young asparagus beans - 1 kg
Greenery
Bulgarian pepper - 2 kg
Marinade:
Water - 1.5 l
laurel leaf
Sugar - 1.5 tbsp
Black peppercorns
Salt - 1.5 tbsp.
Vinegar - 1 tsp per can 0.5 l

Cooking:

Blanch green beans in boiling water - no more than seven minutes.

Chop the garlic with a press.

Chop peeled bell pepper into strips. Finely chop greens.

Prepare marinade. Boil water and add spices, salt and sugar to it.

Place beans and pepper strips in steamed jars. Pour the components with chopped herbs and chopped garlic.

Pour the salad with boiling marinade and add a spoonful of vinegar to each jar.

Roll up containers tightly and place on lids. Wrap in a blanket until completely cool.

Very tasty and hearty salad of beans and spicy vegetables to your table!

Ingredients:

Vinegar - 2 tbsp.
Asparagus beans - 1 kg
Sugar - 1.5 tbsp
Tomatoes - 1 kg
Garlic - 2 cloves
Onion - 200 g
Salt - 1 tbsp.
Sunflower oil - 50 ml.
Juniper berries - 5 pcs.
Carrot - 200 g
Peppercorns - 15 pcs.
Greens - 50 g
Bay leaf - 3 pcs.

Cooking:

Blanch tomatoes and beans.

Remove the skin from the tomatoes for a more delicate texture of the salad.

Coarsely grate carrots. Chop onion and garlic, chop greens.

Saute carrots and onions in oil.

Chop the tomatoes into cubes and add to the fried vegetables in a large saucepan.

Add spices, sugar and salt to vegetables. Simmer vegetables until smooth.

Pour the beans and cook the salad for a quarter of an hour.

At the end, you need to add garlic and vinegar. Remove salad from heat after 3 minutes.

Arrange the salad in sterilized jars. Roll up the salad and turn over onto the lids. wrap in a blanket.

An ideal spicy appetizer with tomatoes and chili to complement meat dishes.

Ingredients:

Tomato - 1 kg
Hot pepper - 1 pc.
String beans - 500 g
Sugar - 100 g
Sweet pepper - 200 g
Salt - 1 tbsp.
Sunflower oil - 150 g
Garlic - 1 head
Carrot - 500 g
Acetic essence - 1 tbsp.

Cooking:

Peel the vegetables and coarsely grate the carrots.

Grind two types of pepper into strips.

Chop tomatoes and garlic into wedges.

Chop the beans with sticks and blanch the vegetable for 7 minutes.

Saute carrots in a saucepan.

Add tomatoes, salt and sugar.

Cook for 25 minutes and then add the beans and peppers.

After 10 minutes, add garlic and essence.

Arrange the salad in sterilized containers and place the container in a pot of water. Sterilize the salad for half an hour, then roll it into jars.

Wrap salad until cool.

A very fragrant and hearty salad will perfectly complement the winter menu and a festive feast.

Ingredients:

Asparagus beans - 1 kg
Vinegar 9% - 2 tablespoons
Vegetable oil - 100 g
Tomatoes - 2 kg
Nutmeg - 1 tsp
Sweet pepper - 3 pcs.
Sugar - 4 tablespoons
Onion - 500 g
Salt - 2 tbsp.

Cooking:

Blanch the chopped beans.

Chop the onion and pepper into strips.

Chop the tomatoes into pieces and puree.

Saute onions and peppers.

Add beans and tomato juice. Prepare a salad for a quarter of an hour.

Add spices and simmer the salad for another five minutes. At the end pour in the vinegar.

Arrange the dish in sterilized containers and cover with lids. Sterilize the salad in jars for another half an hour in a pot of water.

Roll up the salad with lids and wrap.

Very tasty and easy to prepare salad for a hearty dinner.

Ingredients:

Asparagus beans - 1 kg
Sunflower oil - 200 ml.
Ripe red tomatoes - 1 kg
Salt - 3 tsp
Carrot - 300 gr.
Sugar - 2 tsp
Onion - 200 g

Cooking:

Chop onion and asparagus. Blanch the latter in boiling water.

Coarsely grate the carrots and sauté in a large saucepan along with the onions.

Add tomatoes to the fried vegetables and cook for about a quarter of an hour.

Stir in asparagus and spices. Cook the salad for another ten minutes.

Put the dish in a container and sterilize for another half an hour in a saucepan with water.

Roll up the salad and wrap tightly.

Fragrant and spicy Korean-style salad for the winter.

Ingredients:

Carrot - 1 piece
Vinegar - 1 tbsp.
Coriander - 1 tsp
Garlic - 3 cloves
Onion - 1 pc.
Black pepper - 1/2 tsp
Laurel - 2 pcs.
Beans - 500 g
Vegetable oil - 100 ml.
Salt - to taste
Ground red pepper - 1/2 tsp

Cooking:

Blanch beans for about three minutes with laurel and salt.

Chop onion and beans.

Peel the garlic and pass through a press.

Combine all vegetables.

Combine the oil with spices and send the mixture to the fire. Boil and add vinegar.

Pour marinade over vegetables.

Sterilize jars and put salad in containers.

Close the dish tightly with lids.

Wrap in a blanket and leave to cool.

Very tasty and spicy salad with a refined touch.

Ingredients:

Tomato - 700 g
Fennel
Onion - 200 g
Basil
Vinegar - 1.5 tbsp.
Carrot - 200 g p
Sugar - 2 tbsp
Parsley
Salt - 3 tsp
Asparagus beans - 1 kg

Cooking:

Chop all vegetables and grate carrots.

Chop greens.

Saute onions and carrots in oil.

It is best to do this in a large container.

Add tomatoes and cook the dish for another 20 minutes.

Blanch the beans in boiling water for five minutes and add the product to the salad along with spices, sugar and salt.

After ten minutes, add chopped herbs and vinegar. After three minutes, remove the salad from the heat and arrange the dish in sterilized jars. Roll up the dish and wrap it in a blanket until it cools.

piquant and tasty dish to supplement meat or potatoes.

Ingredients:

Beans - 1 bank
Tomato paste - 1 tbsp.
Garlic - 2 cloves
Salt - 1/2 tsp
Water - 270 ml.
Bulgarian pepper - 1 pc.
Vinegar - 1 dl
Parsley - 20 g
Sugar - 1 tsp

Cooking:

Chop beans into pieces and blanch.

Send the beans with water to the pan, add the pasta and boil the dish.

Grind the pepper and garlic and add to the boiling mixture. Add spices to taste, sugar and salt. Stir and simmer until the dish thickens - a quarter of an hour.

Add vinegar to salad.

Arrange the finished salad in sterilized jars.

Roll up and wrap the dish.

Very tasty and delicate salad for a festive feast.

Ingredients:

Green beans - 1 kg
Sugar - 2 tbsp. l.
Vegetable oil - 50 g
Tomatoes - 800 g
Parsley - 10 sprigs
Bay leaf - 2 pcs.
Salt - 1 tbsp. l.
Carrot - 200 g
Allspice - 10 peas
Onion - 200 g
Vinegar 9% - 2 tbsp. l
Celery - 7 stalks

Cooking:

Chop beans and blanch.

Saute chopped onions with grated carrots. After five minutes, add chopped tomatoes and celery.

Add spices, beans and sugar and simmer the dish for half an hour.

Season the dish with vinegar and arrange the salad in jars.

Sterilize the salad for ten minutes.

Roll up the salad with lids and wrap the jars.

Very spicy and fragrant salad with a subtle piquant aftertaste.

Ingredients:

Bulb - 1 pc.
Beans - 500 g
Vinegar - 1 tbsp.
Garlic - 3 cloves
Nutmeg - 1 tsp
Vegetable oil - 100 ml.
Bay leaf
Coriander - 1 tsp
Carrot - 1 pc.
Salt - to taste

Cooking:

Saute onions and carrots.

Cook for another 10 minutes, then add chopped garlic and spices. Pour in the vinegar and remove the dish from the heat.

Arrange the salad in steamed jars and roll up.

A spicy and tasty appetizer for real gourmets.

Ingredients:

Asparagus beans - 2 kg
Hot pepper - 1/2 pc.
Carrot - 2 kg
Sweet pepper - 2 kg
Tomato juice- 1 l.
Sugar - 200 g
Laurel leaf - 5 pcs.
Sunflower oil - 250 ml.

Cooking:

Boil tomato juice, add carrots and peppers.

Add remaining vegetables and cook salad until soft.

Add spices and cook for another five minutes.

Pour in the vinegar and arrange the salad in jars.

Sterilize the salad for another half an hour.

Roll up and wrap up.

Hearty salad with rice for the winter to your table!

Ingredients:

Sunflower oil - 0.6 l
Rice - 200 g
Onion - 1 kg
Hot pepper - 2 pcs.
Green beans - 1 kg
Tomato - 2.5 kg
Sweet pepper - 1 kg
Carrot - 1 kg

Cooking:

Boil rice until half cooked.

Saute onions with carrots. Add peppers and tomatoes. Cook for another half an hour, after which - add rice and spices.

Pour in the vinegar after five minutes and arrange the salad in sterilized jars.

Roll up the dish and wrap it with a blanket.

Very satisfying and delicious salad will be an excellent snack for pork.

Ingredients:

Salt - 1 tsp
Tomatoes - 6 pcs.
Carrot - 300 g
String beans - 500 g
Sugar - 2 tsp
Onion - 4 pcs.
Oil - 50 ml.
Allspice - 3 pcs.
Garlic - 3 cloves
Cabbage - 200 g
Vinegar - 40 ml.

Cooking:

Grind all the vegetables and saute in oil alternately - onions and carrots with cabbage, then add tomatoes and blanched beans. Cook for a quarter of an hour, then add spices, garlic and sugar. Pour in a bite and arrange the salad in jars.

Sterilize the dish for another 20 minutes in a pot of water, then roll up the containers.

Fragrant and hearty dish in a hurry for winter evenings.