Green bean salad for the winter - recipes from chefs

Green beans in tomato sauce

Option 1:

Required:

• 1 kg of young green beans;
• 750 g tomatoes;
• 20 g each of salt and sugar.

Cut the bean pods from the ends and cut into pieces 2-4 cm long. Place in boiling salted water and cook for 3-5 minutes. Drain in a colander and cool with cold water. Pack the beans tightly into the jars. Cut the tomatoes into slices, steam under the lid and rub through a sieve.

Add salt and sugar to the resulting juice and pulp, bring to a boil and pour into jars of beans. Pasteurize liter jars for 50 minutes at 90 degrees. Roll up, turn upside down and leave until cool. Store in a cool place.

Option 2:

Required:

• 4 kg of green beans;
• 2 kg of carrots and onions;
• 1 liter of “Krasnodar” tomato sauce;
• 2 bunches of parsley;
• 2 tbsp. water.

Rinse the green beans thoroughly, cut off the tails, cut the remaining part into pieces 3 cm long. Place in an enamel pan, cover with water and boil for 5 minutes. Cut the peeled onion into half rings. Grate the peeled carrots onto a coarse grater.

Add onions and carrots to beans and bring to a boil. Reduce heat and simmer until vegetables soften. 5 minutes before readiness, pour in the “Krasnodar” sauce. Stir. Place the hot salad in sterilized jars and roll up immediately. Turn upside down, cover with a blanket and leave to self-sterilize. Store in a cool place.

Option 3:

For a liter jar you will need:

• 600 g beans;
• 400 ml tomato sauce;
• 1 liter of water
• 1.5 teaspoons salt.

Wash the tender green beans, trim the stems, remove the stems and cut into small pieces. Blanch in saline solution for 2-3 minutes, place tightly in jars and pour tomato sauce brought to a boil. Sterilize liter jars for 50 minutes, immediately roll up and wrap, leaving to cool completely.

Green beans - recipes for the winter

In fact, there are a great many recipes for homemade rolls with asparagus beans, and you yourself can bring something new to this process. In some places you can add more of your favorite spices, in others you can replace one ingredient with another. This is, in part, a creative process too, because we always want to feed our family and friends with the most delicious and healthy dishes. Let's look at simple and popular examples of how to can canning green beans at home.

Marinated green beans with herbs, spices and spicy roots

Such a preparation can stand on your shelf in the pantry (or in the basement) for more than one year, it’s all about the vinegar, which is the main preservative.

You will need:

• green bean pods – 1 kg;
• a small piece of horseradish rhizome (or celery) – 3-5 g;
• sugar – 2 tablespoons;
• salt – 3 tablespoons;
• a bunch of fresh dill – 100 g;
• vinegar – 100 g;
• a bunch of fresh parsley – 100 g;
• black peppercorns - about 10 pieces;
• allspice peas – 10 pieces;
• cinnamon powder – 2-3 g;
• cloves - 3-4 stars;
• vegetable oil for frying.

At your discretion, you can leave the pods whole or cut them into 3-4 cm pieces. The greens and roots should be chopped and the spices mixed. Place a pan of water (about 2 liters) on the stove, bring to a boil, add salt and sugar, and after 2 minutes add vinegar - this is our marinade. While the water is boiling, lightly fry the clean and dried pods in vegetable oil. Place the beans in sterilized jars, cover with spices, herbs and chopped roots, and pour in the marinade.

Now the jars can be covered with prepared lids (of course, also sterilized) and placed in a container with a wide bottom (for example, a large bowl), where water is already boiling. Boiling the jars in such a water bath should last about 15-20 minutes, after which the lids are finally rolled up, the jars are placed “upside down” and securely covered with a warm blanket on top. After 2-3 days, the canned green beans can be moved to the pantry or basement.

A simple recipe for spicy green beans with vegetable oil

This is a moderately spicy snack, for which you will need:

• green bean pods – 1 kg;
• juice from squeezed lemon - half a medium-sized fruit;
• vegetable oil (olive oil is possible) – 50 g;
• allspice peas – 5 pieces;
• black peppercorns – 5 pieces;
• cloves - 3 stars;
• ginger root - a small piece, grated about half a tablespoon;
• table vinegar – 5 tbsp. l;
• sugar – 50 g;
• salt – 1 tbsp. l;
• bay leaf - a couple of pieces.

We wash the pods, cut off the tips and tails, cut them into small pieces and put them in boiling water with lemon juice (1/2 citrus per 1 liter of water). Blanching lasts about 3 minutes, after which the water should be drained and the beans should be placed in pre-sterilized containers. Add spices and spices there and fill with marinade. For the marinade you will need 1.5 liters of water, sugar, salt to taste, vinegar and sunflower oil (all ingredients are added to boiling water). Next, roll up the lids, turn the jars over and cover with thick cloth for a couple of days.

Green beans for the winter - salting

For this simple but very tasty dish you need to take:

• young beans – 1 kg;
• black currant leaf - at the rate of 1 large leaf per 1 liter jar;
• cherry leaf - 2 leaves for each jar;
• garlic - 3 cloves for each jar;
• horseradish root – 1 large root;
• black peppercorns – 10 pieces;
• ground nutmeg - half a kernel;
• salt – 70-80 g;
• vodka – 50-100 g.

We do not chop the pre-blanched beans, but place them tightly in sterilized containers, and also add cherry and currant leaves, spices with garlic and horseradish. The pods and all other ingredients should be mixed evenly in the jars. After this, put water (1.5 l) on the fire, bring to a boil, add salt, cool to room temperature. Pour the resulting salty solution into the jars of beans and add 1 tablespoon of vodka to each, then seal with nylon lids boiled in water. Place the finished salting in a cool, dark place.

Winter beans in jars with tomato sauce

This recipe is notable for the fact that it contains pureed tomatoes, which, with their sweet and sour accent, emphasize the delicate taste of green beans.

To prepare you need to take:

• red sweet tomatoes – 1 kg;
• green beans – 1 kg;
• sugar – 1 tsp;
• salt – 0.5 tsp.

Prepare the bean pods, trim off all excess, soak in boiling water for about 3 minutes, drain in a colander, and then place in sterilized jars. First, pour boiling water over the tomatoes, remove the skin, grate or chop in a blender, add salt and sugar, and bring to a boil. Pour the resulting tomato sauce over the beans, place the jars in a water bath and leave for half an hour. After all the steps, close the containers with lids, cover with a thick cloth and leave to cool (about a day).

Green bean and pepper salad for the winter

Required:

• 1 kg each of green beans, tomatoes and eggplants;
• 1 fork cauliflower;
• a small fork of white cabbage;
• 2 small zucchini;
• 5 pods of sweet pepper;
• 4 onions;
• parsley, cilantro, celery;
• tomato paste;
• salt, ground black pepper;
• sunflower oil.

Wash all vegetables and herbs thoroughly. Boil the green beans in salted water for 12 minutes, cut off the tails and cut into pieces 2 cm long. Cut the eggplants into cubes, sprinkle with salt, squeeze out after a while and fry in sunflower oil.

Fry the peeled and sliced ​​zucchini and pepper separately in vegetable oil. Chop the onion and fry it too. Chop white cabbage and pour boiling water over it. Blanch the cauliflower inflorescences in boiling water for 2 minutes.

Prepare tomato paste from the tomatoes by passing them through a meat grinder. Chop the greens. Mix all the prepared vegetables, herbs and tomato paste in an enamel pan, add salt and pepper and bring to a boil.

Then place in heated, dry, sterilized half-liter jars, cover with lids and place to sterilize in boiling water for an hour. Roll up, cool and store in a cool place.

Pickled green beans

For a liter jar you will need:

• young green beans;
• 1 teaspoon of vinegar essence;

for brine:

• 950 g water;
• 50 g salt.

Dip washed and cut green beans into boiling water for 5 minutes, let the water drain and place tightly in sterile jars. Pour in the prepared brine, cover with lids and leave to sterilize in boiling water for half an hour. Add vinegar essence to each jar and roll up.

Before use, drain the brine, rinse the beans and leave in cold water for 5 hours to remove any remaining acetic acid. Fry the prepared beans in oil or stew with rice and vegetables.

Solyanka with green beans

Required:

• 1.5 kg of green beans;
• 2 kg each of cabbage and carrots;
• 1 kg of onion;
• 2-3 tbsp. spoons of tomato sauce;
• pepper, bay leaf, salt to taste.

Boil the bean pods, cleared of fibers, in salted water for 5-10 minutes, and then fry in vegetable oil. Separately, stew the cabbage and carrots, fry the onions in vegetable oil. When the onion is browned, add tomato sauce to it, mix with the rest of the vegetables, and simmer everything together a little more. Add spices and salt. Pack the hodgepodge into half-liter jars and sterilize for 25 minutes. Roll up and store in a cool place.

Canning green beans: the simplest recipe - natural beans

Not enough space in the refrigerator, but the harvest was a success? In this case, recipes for preparing beans using the canning method become relevant. Canned green beans can be used as an additional product for various dishes, or can act as an independent snack.

Necessary ingredients: green 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 exactly for this volume.

Preparation:

• it is necessary to perform standard operations: wash, trim and chop the pods, remove the veins;
• be sure to blanch for about 2 minutes;
• place the pods tightly in sterilized jars;
• prepare a saline solution: boil water, dissolve salt;
• pour boiling brine over the beans, immediately add vinegar;
• sterilize half-liter jars of green beans for about 25 minutes;
• seal the jars.

Canned green beans with vegetables for the winter

Required:

• 4 kg green beans;
• 1 kg bell pepper;
• 1 kg of tomatoes;
• 2 cups vegetable oil;
• 3 tbsp. spoons of salt;
• 1 teaspoon ground black pepper;
• 2 tbsp. spoons 70% vinegar essence.

Wash, peel and cut all vegetables into pieces of arbitrary shape. Place in a bowl, mix, add salt, pepper, vegetable oil. Bring to a boil and cook for 40 minutes, stirring occasionally. At the end of cooking, pour in the vinegar essence, mix and place in sterile jars. Wrap up for 12 hours.

Spicy green beans with vegetable oil

A recipe for preparing snacks for lovers of spicy foods (in moderation). Required 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.

Preparation:

• wash the beans, trim the ends, chop the pods, remove the veins;
• boil water, add lemon juice;
• blanch the beans for 2-3 minutes;
• drain in a colander;
• put spices in jars, arrange beans;
• prepare the marinade by adding sugar, vinegar, sunflower oil;
• pour the boiling marinade over the beans;
• Seal the jars and leave them upside down for a day.

Green beans with vegetables

Required:

• 5 kg each of green beans and tomatoes;
• 1.3 kg of onions and carrots;
• 200 g parsley roots;
• 100 g parsley;
• 150 ml table 3% vinegar;
• 150 g sugar;
• 80 g salt;
• 20 g black peppercorns;
• vegetable oil to taste.

Wash the beans, trim the tails and cut into pieces. Blanch in boiling water for 2-3 minutes. Peel the onion, cut into rings and fry until golden brown. Peel the carrots and parsley roots, rinse, cut into circles 3-4 mm thick, and fry in vegetable oil. Wash and chop the parsley.

Cut the ripe tomatoes into slices and cook for 15 minutes over medium heat in a small amount of water. After this, add the prepared vegetables, salt, sugar and vinegar to the tomatoes. Bring to a boil and add greens to the vegetable mixture.

If necessary, add a little hot boiled water to the salad and stir (the mass should not be too thick). Place black peppercorns at the bottom of the jars and pour over the hot salad. Sterilize liter jars in boiling water for 40 minutes. Roll it up.

Pickled green beans for the winter

Required:

• green beans;
• black peppercorns;
• clove buds;

for marinade per 1 liter of water:

• 40 g salt;
• 40 g sugar;
• 100 ml 9% vinegar.

Select bright green bean pods, trim the ends and cut into pieces 2-3 cm long. Then blanch them in boiling water for 4-5 minutes, let cool. Place in clean 0.5-1 liter jars, adding 2-3 peppercorns and 2-3 cloves to each. Sterilize 0.5 liter jars for 20 minutes, liter jars for 25 minutes.

Green bean appetizer with herbs

Required:

• 1 kg beans;
• 2 bunches of dill;
• 3-4 tomatoes;
• 50 ml vinegar (9%);
• 1 teaspoon sugar;
• 1-2 pcs. bay leaf;
• 2-3 pcs. cloves and allspice;
• 4-5 pcs. black pepper;
• 1 tbsp. spoon of salt.

Pour cold water over the beans and bring to a boil over low heat. Add salt and cook until done. Place in a colander and allow the liquid to drain into a separate bowl. Chop the dill and chop the tomatoes in a blender. Add sugar and spices to the broth and boil for 3 minutes. Add herbs, tomato mass and vinegar, stir. Place the beans in jars, fill with marinade and sterilize for 15-20 minutes (1 liter). Roll up and cool.

Preparing beans: marinating

This simple recipe makes a pretty tasty savory appetizer. Necessary ingredients: green beans – 0.5 kg; cloves - 2 sticks; garlic – 3 cloves (more); allspice (peas) – 3; bay leaf -1.

To prepare the marinade you will need:

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

This is interesting: A selection of sweet black varieties of tomatoes

Preparation:

• wash the pods of green beans, trim the ends, remove the veins;
• cut into small pieces;
• boil;
• drain in a colander;
• Place the green beans in a container, add chopped (cut into slices) garlic, peppercorns, and bay leaves;
• make the marinade: add 50 g (2 tbsp) 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 in the boiling marinade, stir, bring to a boil, boil for a couple of minutes;
• put the resulting product into jars, pour the marinade over the beans, and seal;
• leave it upside down, covered with a blanket or blanket.