Pickled white beans. Natural beans in light marinade

09.08.2019 Seafood dishes

How often do we buy jars of beans for salads and other things in the store? But often! But such jars can be prepared at home and it will be no worse, but vice versa. In addition, now is the time for such preparations, because the harvest of beans harvested from the garden is just fresh and does not require much effort in preparation and soaking. In addition, you can marinate beans in this way in very small jars, as large as you need, so as not to figure out what to cook with the other half of the jar left over from the salad or soup ...
Pickled beans for the winter - the recipe of the day.
Ingredients (for 0.25 g can):
- 400 grams of fresh beans,
- 0.5 l of water,
- 20 grams of salt,
- 20 grams of sugar
- 0.5 tsp vinegar essence,
- cloves, black and allspice to taste.

For cooking you will need:
Casserole with a volume of 1.5 liters
Sterilized jars with lids

Recipe with photo step by step:

Pour the beans into a saucepan and cover with water for 1 hour. During this time, it will absorb some water and will be more pliable during cooking.

If the water is too absorbed, then add a little. The water must be completely covered with water before boiling. Put the pan on fire, add salt. Sugar and spices to taste. Bring the beans to a boil and cook for about 30 minutes. It may take less time or a little more, depending on the ripeness and starchiness of the beans. Beans must be tasted in order to understand if they are ready. At the very end of cooking, add vinegar and turn off.
Pour hot beans into jars and roll up. Wrap up and let cool slowly.

You can serve such beans as an independent side dish, this is the easiest way, you just need to drain the marinade. In addition, these beans are great to add to the vinaigrette, it will be much more satisfying! From such beans, you can make an original pasta for sandwiches, grinding in a blender with curd cheese and mustard. And these beans will also be an excellent base for lean soups, stews, and even casseroles.

Bon Appetit!

Pickled green beans will not only preserve all the substances necessary for the human body, but will also give you an unforgettable, rich, incomparable, very pleasant taste and memories of a sunny summer!
Ingredients:
Green beans 2 kilograms
Garlic 4 - 5 cloves
Carnation6 - 7 pieces
Allspice peas 7 - 8 pieces
Black peppercorns 5 - 6 pieces
Laurel leaf 5 - 6 pieces
For the marinade:
Table vinegar 9% 200 milliliters
Sugar 150 - 200 grams
Salt 3 tablespoons or to taste
Grain mustard 1 tablespoon
Vegetable oil 100 milliliters
Boiled water 1 liter

Place the required amount of green beans in a large colander and rinse the beans thoroughly under cold running water to remove all kinds of contaminants. Then leave the beans in a colander to drain the excess liquid.

After that, transfer the beans to a cutting board, use a knife to cut a stem from each pod and remove a hard vein. Cut the beans depending on your desire, they can be very small pieces with a length of 3 to 5 centimeters or larger, you can also marinate the beans without slicing them whole. Place the prepared beans in a deep bowl.

Turn the stove on to a medium level and place a large saucepan on top of it, half full of regular running water. Bring the liquid to a boil, add salt to taste and dip the green beans prepared for pickling into it. Now the beans need to be boiled, if you purchased young bean sprouts, then boil them for no more than 8 minutes, if you bought more mature beans, then you need to cook them for 12 - 15 minutes.

After the semi-boiled beans, discard in a colander, let the remaining liquid drain and transfer to any glass container in which you are going to marinate the beans.

Peel the garlic, place the cloves on a cutting board and chop them as you like, it can be layers up to 2 - 3 millimeters thick, rings, a small cube or free-form pieces. Sprinkle the bean pods with the resulting slicing, add cloves, laurel leaves, allspice and black peppercorns to the same.

Pour the required amount of pure distilled water into a deep saucepan in which you boiled the beans and place the container on the stove turned on at the middle level.

When the liquid begins to boil, add salt and sugar to the pan, stir the ingredients with a tablespoon until they are completely dissolved.

Bring the mixture to a boil, add mustard seeds, vinegar and vegetable oil. Let the marinade simmer for 2 to 3 minutes and then remove the pot from the stove using a kitchen towel.

Pour green beans with spices with hot marinade, let the mixture cool, close the glass container with a lid and refrigerate for a day.

Then you can take a sample, your beans will be ready in 24 hours, but the longer they stand in the marinade, the more tasty, rich and aromatic they will be. Place the beans in a salad bowl or deep plate just before serving, then season them with fresh vegetable oil and fresh garlic squeezed through a garlic press.

Pickled green beans are served cold, placed in a salad bowl or deep plate. Before serving, you can season it with vegetable oil, fresh chopped garlic and fresh chopped herbs, parsley, dill or celery. This dish is an ideal snack for strong aperitifs such as vodka or homemade moonshine. Also, pickled green beans can be an excellent addition to soups, fish, meat or vegetable dishes. Cook and enjoy!
Bon Appetit!
Advice:
- Immediately before cooking, green beans should be soaked in warm water for 8 - 10 hours in order to dissolve oligosaccharides - sugars that are not digested by the human body, they cause gas formation and slow down the digestion process. Also, soaked beans become softer, which significantly reduces their cooking time, such beans can be cooked for 3 - 4 minutes.
- Sometimes beans are marinated with several types of vegetables, such as bell peppers, carrots, onions, broccoli or cauliflower.
- The spices indicated in this recipe can be supplemented, for example, by adding red hot peppers, mint leaves or lemongrass.
- You can marinate green beans with any fresh herbs, such as dill, parsley, celery, basil, cilantro.
- Olive oil can be used instead of vegetable oil.
- Instead of regular vinegar, you can use wine or juice from fresh squeezed lemon.
- Remember that the equipment in which the green beans will be marinated should be ideally washed, and better sterilized and then dried in a natural way, that is, by itself.

There are not so many ways to harvest asparagus beans for the winter. First of all, it is freezing and canning. You can preserve the pods by marinating or preparing salads based on it. I really like it without sterilization, although I also close salads from it every year. The crunchy sweet and sour pods are sure to be appreciated by lovers of spicy snacks.

In addition, such spicy pickled asparagus beans can be a base or a pleasant addition to various salads. In many salads, it can easily replace pickled cucumbers. In addition, it can be added to the second vegetable and meat dishes, pickle, borscht and meat soups.

Today there are a large number of recipes for pickling asparagus or. They differ in taste and composition of the marinade, in the presence or vice versa in the absence of additional ingredients. In addition to the green beans themselves, herbs, spices and cloves of garlic, they can be preserved along with carrots, onions, hot peppers, slices of zucchini or cucumbers.

Pickled asparagus beans for the winter, a step by step recipe which I want to offer you does not provide for additional sterilization. The asparagus beans will be blanched and then filled with the prepared marinade.

Ingredients:

Black Eyed Peas.

For one liter of marinade:

Water - 1 liter
Salt - 1.5 tbsp spoons,
Vinegar - 3 tbsp. spoons,
Sugar - 2 tbsp. spoons,
Black peppercorns.

Pickled asparagus beans for the winter - recipe

Wash the beans. Cut off her petioles and tails. Blast the asparagus beans prepared in this way in boiling water, without adding salt, for 5 minutes.

Place the blanched beans in a colander. Rinse it off with cold water. Bean pods can be marinated whole or cut into small pieces. I decided to cut them in two. Beans chopped in this way are convenient to use immediately in salads.

Boil the jars or sterilize over steam. Fill them up to the very neck.

Prepare the marinade. Boil water in a saucepan. Add kitchen salt and sugar.

Pour in the vinegar. Sprinkle the black peppercorns.

The asparagus bean marinade should boil for 2-3 minutes until the salt and sugar dissolve. Pour the marinade over the jars of beans.

Cap them immediately. Turn the jars of canned beans over and cover. I would be glad if this recipe for pickled green beans for the winter will come in handy for you.

Pickled asparagus beans for the winter. Photo

Pickled asparagus beans for the winter, recipe without sterilization with step by step photos.

Asparagus beans are a very healthy vegetable, they contain a lot of vegetable protein. Asparagus beans are also rich in iron, vitamins A, C, phosphorus, potassium and magnesium. It is ideal for fasting, dieting, nutrition and babies. You can also make preparations for the winter from asparagus beans.

Marinated asparagus beans are a very tasty appetizer or side dish for meat or fish. If you see this wonderful vegetable on the market, be sure to buy it.

Asparagus beans come in different types and colors - purple, red, yellow and green. The main thing is to buy young beans, they turn out to be softer.

Today we marinate it for the winter, you can just eat it right away. The marinade is simple - water, salt, sugar, vegetable oil and garlic. It gives the asparagus bean a pleasantly spicy aroma. At the end, add vinegar and that's it, roll it into jars.

Pickled asparagus beans for the winter without sterilization, step by step photos

To prepare asparagus beans for the winter, we need 2 hours, the number of servings - 1 half liter jar.

Ingredients:

young asparagus beans -300 grams
rock salt - 1.5 teaspoon
white sugar - 1 teaspoon
garlic - 2 cloves
allspice peas - 2 pieces
vegetable oil - 1 teaspoon
table vinegar - 3 teaspoons
filtered water -0.5 liters.

	We buy young asparagus beans on the market. Rinse and dry them thoroughly.
	Cooking the marinade. Pour water into a saucepan, add sugar. Pour rock salt next. Add allspice peas and vegetable oil.
	The water boils and add the asparagus beans. Then add vinegar. The asparagus beans should boil for 10 minutes, if you bought not young, but overripe, large beans on the market, then 20 minutes.
	At the end of cooking, add finely chopped garlic to the beans, the aroma is amazing. We keep on fire for another minute.

We put the finished, hot asparagus beans in sterile jars, fill them with marinade and immediately roll up the jars.

Turn the jars upside down and let them cool.

Pickled asparagus beans for the winter will undoubtedly decorate your pantry of pickles and preparations.

Store the workpiece in a cool, dark place.

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How to prepare green beans for the winter, pickled green beans recipes for the winter read and see further.

Pickled green beans: recipes with photos

Pod pickling beans it's not tricky, but ready-made beans can be use as a healthy side dish, as an original appetizer and as an independent tasty dish. I recommend preparing delicious jars of pickled green beans.