Green beans for the winter in jars

Beans are great for canning. It is best to choose young shoots, as they do not need to be cooked for a long time. You should also be sure to trim the ends of the pods, which are often rough and hard. When preparing beans, you must strictly follow the recipe.

Green bean salad for the winter in jars

Overripe fruits are not suitable for green bean salad, otherwise the dish will taste hard. Bean salad is suitable as an addition to porridge, fish and potatoes.

1. 
   How to prepare green beans for the winter in jars? First you need to rinse the tomatoes and remove the peel. To easily remove the skin, place the tomatoes in a deep container, and then pour boiling water over them, prepared in advance.After a couple of minutes, pour the hot water into the sink and fill the tomatoes with cold water. After 2 minutes, remove the tomatoes from the water and remove the skin.
2. 
   Grind the tomato pulp in a blender and pour the puree into the pan. Bring it to a boil and dilute with butter, salt and sugar. Wash the hot pepper and remove the seeds. Cut into small pieces and add along with the rest of the ingredients. Mix the products.
3. 
   Remove the peel from the garlic. Cut off the top layer of carrots and wash them along with the bell pepper. Finely chop the garlic and pepper. Grate the carrots. Pour carrots into boiling puree. Add beans after 10 minutes, and after the same number of minutes add pepper and garlic.
4. 
   Mix the ingredients and add vinegar. Turn off the fire. Clean and sterilize jars with lids.
5. 
   Pour the hot salad into jars using a ladle. Roll up the containers with lids and turn them over. We cover them with a warm blanket and wrap them up. We wait for the dish to cool for a couple of days.

Bon appetit!

How to prepare pickled beans for the winter in jars?

To harvest green beans for the winter, you should choose younger and unripe shoots. Then they will not need to be boiled for a long time to become soft. In addition, young pods absorb the marinade better and quickly become juicy.

Cooking time – 55 minutes.

Cooking time – 40 minutes.

Number of servings – 2.

Ingredients:

• Green beans – 1 kg.
• Dill – 2 branches.
• Garlic – 4 teeth.
• Vinegar 9% – 50 ml.
• Sugar – 50 gr.
• Salt – 10 gr.
• Water – 0.5 l.

Cooking process:

1. First, we sort out the bean shoots. We do not use overripe or damaged legumes. Then we cut off each shoot on both sides (only small tips) and wash the beans with running water.When the shoots are dry, cut them into small pieces.

2. Pour water into the pan and place it on the stove, where we bring it to a boil. Pour the beans into the container and boil for 5 minutes. Then we put the shoots in a colander, which we put in the sink. We wait until the excess liquid drains.

3. Prepare the remaining ingredients. We wash the dill and, after drying it a little with a paper towel, put it in previously prepared jars. Separate the required number of cloves from the head of garlic and remove the husk. Place the garlic in containers. Next add the beans.

4. Let's start cooking the marinade. Pour water into the pan again and bring to a boil on the stove. Add sugar and salt. We continue to cook the marinade until the bulk ingredients are completely dissolved and add vinegar before the end of cooking. The marinade is ready. Turn off the gas.

5. Carefully pour the marinade over the beans and cover the jars with lids. We roll up and wrap the containers with a blanket in an inverted position. After complete cooling, store in a cool place.

Bon appetit!

Green beans in tomato sauce for the winter

Bean preparation is very healthy: it contains a lot of vitamins that are so necessary for our body in the winter. A vegetable appetizer can be served instead of a salad or as a hot light dinner.

Cooking time – 1 hour 35 minutes.

Cooking time – 50 minutes.

Number of servings – 2.

Ingredients:

• Green beans – 700 gr.
• Carrots – 150 gr.
• Vinegar 9% – 2 tbsp.
• Salt – 7 gr.
• Onion – 200 gr.
• Tomato – 1 kg.
• Sugar – 30 gr.
• Garlic – 4 teeth.
• Vegetable oil – 2 tbsp.

Cooking process:

1. We will need finely chopped onion and garlic. First, we peel them.Then cut the onion into two parts along the head and only then chop into small pieces. We carry out a similar procedure with garlic.

2. First, carefully sort out the green beans, and then cut off each shoot on both sides so that there are no too dense and rough areas left. Transfer the beans to a colander and rinse. When the shoots are dry, cut them into small pieces.

3. Pour water into the pan. On the stove turned on, bring it to a boil and add salt. Next we send the beans. Cook for 2 minutes. Drain the water and beans into a colander.

4. Distribute vegetable oil along the bottom of the pan. Heat the container on the stove for about a minute and pour the onion into the oil. Fry it, stirring, for 3-4 minutes. Peel the carrots. Rinse with water and grate. Pour it into the onion and mix the ingredients. Continue frying them for about three minutes.

5. Wash the tomatoes. We remove the skins from them: bring water to a boil and pour it over the tomatoes. After a couple of minutes, drain the liquid into the sink and fill the tomatoes with cold water. After a couple of minutes, easily remove the skin.

6. Place the tomato pulp in a blender and grind. Pour the puree into the pan and turn on the gas. Bring the tomato mass to a boil and add the vegetables. Next we send the beans and garlic. Salt and add sugar. Bring the mixture to a boil again and simmer for 2 minutes, stirring constantly.

7. Pour the hot mixture into sterilized jars and screw on the lids. Store until completely cooled, lids down, under a blanket.

Bon appetit!

Korean-style spicy green beans for long-term storage

If you roll green beans correctly, the dish will turn out juicy and tasty, and you will be able to taste it within a day.For added spiciness, you can add your favorite herbs and spices to the appetizer.

Cooking time – 1 hour 20 minutes.

Cooking time – 1 hour.

Number of servings – 1.

Ingredients:

• Green beans – 700 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 pc.
• Water – 1.5 tbsp.
• Coriander – 0.5 tsp.
• Mixture of peppers - to taste.
• Hot pepper - to taste.
• Salt – 1 tsp.
• Sugar – 2 tbsp.
• Apple cider vinegar – ½ tbsp.
• Vegetable oil – ½ tbsp.
• Cloves – 4 pcs.
• Bay leaf – 2 pcs.
• Black pepper – 5 pcs.

Cooking process:

1. We carefully examine the young shoots of green beans. Discard overripe pods. If there are spoiled shoots, we also get rid of them. Then we cut off the ends of the pods on both sides. Wash the beans with running water. For this purpose, it is most convenient to use a colander.

2. When the beans are dry, they should be cut into pieces no larger than 4 cm in size. Pour the pods into a saucepan and fill with cold water. Bring the water to a boil and continue cooking the shoots for no more than five minutes.

3. Let's start cutting up vegetables to prepare beans. Carefully cut off the top layer of carrots with a knife (it should be very thin). Then we wash the vegetable along with the pepper. Grind it using a Korean carrot grater. To prevent the appetizer from being too spicy, it is better to remove the seeds from the pepper. If you like a spicier option, cut the pepper into rings and remove only the stalk.

4. First remove the husks from the garlic and onions. Cut the onion into half rings of small thickness. Chop the garlic cloves using a garlic mince. Mix onions, carrots and garlic with spices (coriander, hot pepper and ground pepper).

5. Pour one and a half glasses of water into a separate container.Bring it to a boil, and then add sugar and salt, cloves and spices. Stir the marinade and cook until the sugar and salt dissolve. A couple of minutes before the marinade is completely ready, pour in vinegar and oil, add bay leaf.

6. Place beans and vegetables in a sterilized jar in layers. Pour marinade over them and close with a lid. Turn the jar upside down, wrap it up and let it cool.

Bon appetit!

How to roll green beans with vegetables in jars?

Green beans are one of the most favorite dishes of nutritionists, as they contain a minimal amount of calories. Escapes are also useful for those who suffer from gastrointestinal disorders and diabetes.

Cooking time – 2 hours 5 minutes.

Cooking time – 55 minutes.

Number of servings – 1-2.

Ingredients:

• Green beans – 1 kg.
• Tomato – 800 gr.
• Carrots – 200 gr.
• Onion – 1 pc.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Black peppercorns – 5 pcs.
• Bay leaf – 2 pcs.
• Vinegar – 2 tbsp.
• Sugar – 2 tbsp.
• Salt – 1 tbsp.
• Vegetable oil – 2 tbsp.

Cooking process:

1. You should be very careful when preparing beans. It is necessary to initially select slightly unripe and young shoots so that you do not have to cook the beans for a very long time, and it is possible to preserve most of their beneficial properties. After removing overly ripe and spoiled pods, the beans must be cut and rough ends removed, and rinsed with water using a colander.

2. Let's start frying the vegetables. Remove the top layer of carrots with a sharp knife and wash off the dirt with running water. Peel the onion and cut it into half rings. Grate the carrots on a coarse grater. Place a frying pan with vegetable oil on the stove.After heating the container, add the onion and fry it for about 3-4 minutes. Add carrots and fry vegetables.

3. Wash the tomatoes and remove the core. Cut the tomatoes into pieces and place them in a saucepan. Boil the tomatoes over low heat. After the tomatoes release their juice, cook them for 20 minutes. Turn off the heat and let the tomatoes cool. Pour the mixture into a colander and strain the sauce into a separate container. Add salt and sugar to the sauce. Mix.

4. Pour water into the pan and bring to a boil on the stove. Place the beans in boiling water and cook for 5 minutes. Return the beans to the colander. After a while, add the beans and fried vegetables to the sauce. Simmer for 20 minutes. 10 minutes before the end of stewing, add bay leaf and peppercorns to the pan.

5. Place the hot mass into jars that have previously undergone heat treatment. Cover them with lids and roll them up. Leave the containers alone for a day, wrapped up.

Bon appetit!

Delicious green beans with carrots and onions for the winter

The amount of green beans for snacks is regulated by each housewife independently. It all depends on whether you like dense compaction or not. The preparation turns out very tasty and aromatic.

Cooking time – 1 hour 25 minutes.

Cooking time – 55 minutes.

Number of servings – 5.

Ingredients:

• Allspice peas – 10 pcs.
• Water – 4 tbsp.
• Garlic – 10 teeth.
• Sugar – 1 tbsp.
• Onion – 1 pc.
• Salt – 1 tbsp.
• Carrots – 1 pc.
• Vinegar 9% –180 gr.
• Green beans – 4.5 kg.

Cooking process:

1. We select whole, young pods for rolling and cut them off at both ends. Then wash it with running water and let it dry until all the liquid comes out. Cut the beans into oblong pieces.

2.Pour the main ingredient into a saucepan and fill it with water. Bring the contents of the pan to a boil and cook for another 4 minutes.

3. Peel the onion and carrots. We remove the skins from the onion and cut off the top layer of the carrots. We thoroughly wash the onions and carrots and cut the onion into rings and the carrots into circles. We put the ingredients into jars, which should be cleaned and heat-treated in advance.

4. Remove the husks from the garlic cloves and also put them in jars. Sprinkle peppercorns. Distribute the beans and start preparing the marinade.

5. Pour water into the pan, add sugar and salt. Bring the marinade to a boil. Add vinegar to boiling water. Place a large container on the stove and cover it with a towel. Place the jars on top and pour the marinade over the beans. Cover with lids. Fill the pan with water up to the middle of the jars. The liquid should be warm. When the water boils, sterilize the seams for 10 minutes. After sealing, turn the jars over and store them wrapped until cool.

Bon appetit!

A simple and tasty recipe for beans and tomatoes for the winter

Harvesting beans according to this recipe does not require sterilization. The most important thing in the process of preparing snacks is the selection of fresh and juicy products, without damage or rot.

Cooking time – 1 hour 50 minutes.

Cooking time – 55 minutes.

Number of servings – 4.

Ingredients:

• Green beans – 1 kg.
• Tomato – 5 kg.
• Chili pepper – 1 pc.
• Cilantro – 1 bunch.
• Garlic – 1 pc.
• Onion – 1 pc.
• Khmeli-suneli – 1 tbsp. l.
• Salt – 15 gr.
• Vinegar – 2 tbsp.

Cooking process:

1. Select green beans suitable for seaming. We cut off the ends of each shoot on both sides and immediately put the pods in a colander to make it easier to rinse them with water.After rinsing, leave the colander in the sink until excess moisture has completely drained out. Then cut the beans into pieces and place them in the pan. Fill with cold water and wait for it to boil on the stove, then cook the pods for 5 minutes.

2. Rinse the tomatoes under running water. Remove excess moisture with a towel. Cut the tomatoes into circles.

3. Remove the husk from the onion. We cut it lengthwise with a sharp knife and cut each part into half rings. Pour oil into the frying pan. Distribute it over the bottom of the container and heat for one minute on the stove. Place the onion in the pan. Fry it.

4. Remove the peel from the garlic and wash the chili pepper. Cut off the stem and extract the seeds. Dry the washed cilantro. Chop the ingredients as finely as possible.

5. Heat another frying pan on the stove. Place tomatoes in it. Simmer until pureed and add beans. Sprinkle the mixture with seasonings, salt and stir. After 15 minutes, add the onion and simmer for another 10 minutes.

6. Add cilantro and vinegar to the pan. Stir the mixture for 3 minutes. Turn off the gas and immediately pour the hot mixture into sterilized jars. We seal them with lids and let them cool under a blanket for a day.

Bon appetit!

Georgian green beans for the winter

Lobio, as beans sound in Georgian, is a favorite dish of Georgians. In different regions of the country, beans are prepared differently: in some regions they add hot pepper, in others they use only adjika for seasoning.

Cooking time – 1 hour 10 minutes.

Cooking time – 50 minutes.

Number of servings – 2.

Ingredients:

• Water – 1 l.
• Green beans – 500 gr.
• Walnut – 150 gr.
• Garlic – 3 teeth.
• Onion – 1 pc.
• Green bell pepper – 3 pcs.
• Vegetable oil – 40 ml.
• White wine vinegar – 40 ml.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Cilantro - to taste.

Cooking process:

1. Sort out the green beans. We cut off the ends of the shoots on both sides and place them in a colander, rinse with running water. When the liquid has drained and the beans have dried, cut the shoots into several pieces.

2. Peel the onion. Cut it into thin oblong pieces. We also chop the washed peppers and herbs (parsley and dill), having first cleared the pepper from the core and stalk. Remove the skins from the garlic cloves. We grate them on a fine grater.

3. Chop the walnuts. We remove them from the shell and place them in a frying pan. Lightly fry over low heat. Pour the nuts into a separate container. Wash the pan and pour vegetable oil into it. When the frying pan with oil is hot, add peppers and onions. We fry the food.

4. Pour cold water into the pan and heat it on the stove until it boils. Add beans and salt. When the mixture comes to a boil again, cook the beans for 3 minutes. Place the pods in a colander.

5. Place the onions and peppers in a bowl. Add garlic to them. We wash and chop the cilantro and add it after the garlic. Grind the walnuts and mix them with the rest of the ingredients. All that remains is to season the mixture with vinegar, herbs and beans.

6. Salt and pepper the dish. Mix and place in pre-cleaned and heat-treated jars. We roll them up with lids and, turning them upside down, leave them for a day under a blanket.

Bon appetit!