The best recipes for pickled asparagus beans for the winter: we make delicious blanks from simple ingredients

Young, unripe beans in the form of pods with thick juicy shells are called asparagus beans. Legumes of this type are famous for their content of ascorbic and folic and pantothenic acid, thiamine and tocopherol, pyridoxine, riboflavin and vitamin PP. The vegetable is rich in calcium, phosphorus, sodium, zinc, selenium, silicon, iodine, iron, magnesium, potassium, sulfur.

Beans grow in any experienced gardener. But not everyone knows how to preserve the product correctly and tasty for the whole winter. Here are the basic recipes for making pickled asparagus beans for the winter.

General rules for harvesting asparagus beans for the winter

Canned legume is a charge of vitamins in the cold season. To preserve the benefits, it is worth following a number of rules when preparing the product:

1. You need to harvest legumes for canning on time. The main thing is that the pods are not overripe, they are still green. The younger the vegetable, the softer the pickled product will be. If you have your own garden, this is not difficult to do.
2. When buying beans, turn them over in your hands and feel them. Choose light green shoots - the darker the color, the more mature the fruit. They should bend easily, be flexible under the fingers. Try to feel the fruit. The beans themselves should be soft to the touch and not stand out much in the pod.
3. After purchasing (collecting) beans keep it coolin a refrigerator or cellar, for example. Start the marinating process within 1-2 days so that the vegetable does not dry out.
4. To remove fine debris, rinse the asparagus beans thoroughly by scalding them with boiling water.
5. Cut off the ends on both sides, they spoil the taste of the product. If the pods are long, then chop them into equal blocks of 3-4 cm.
6. Then boil in boiling water for 5 minutes. The older the fruit, the longer it needs to be boiled. But do not overdo it, otherwise the pod will boil down and become unusable for pickling. Dry the fruit.
7. Wash cans with baking soda or steamed nettle, sterilize in the oven and leave to dry completely. Do the same with the lids.

The best recipes for canning asparagus beans

Thanks to the huge range of vitamins, micro- and macro elements, green pods attract the attention of those who follow the diet and adhere to a healthy lifestyle.

The early ripening culture is unpretentious. Initially, only ripe beans were used for food, but at the end of the 18th century, Italians began to cook unripe fruits as well.

Since then, the taste of a dietary dish has attracted more and more people, green pods are included in the diet of adults and children. It is not always possible to cook from fresh fruits, then comes to the rescue conservation as a way to preserve nutrients.

How to pickle green beans for the winter? We bring to your attention the best recipes.

In tomato sauce

According to this recipe, the dish turns out to be spicy and tasty. Perfect as a snack for lean meats.

Ingredients:

• asparagus beans - 1 kg;
• tomatoes - 750 g;
• salt - 20 g;
• sugar - 20 g

Preparation:

1. Place the beans tightly in prepared jars. If the pods are young, you can not cut them, but tamp them whole vertically into 0.5 liter jars.
2. Cut the tomatoes into slices, steam under a lid on a steam bath until softened, rub through a sieve.
3. Add salt and sugar to the resulting tomato juice, bring to a boil and pour into jars of beans.
4. Sterilize the cans for 50 minutes at 90 ° C.
5. Roll up, turn upside down, wrap with a warm blanket and leave to cool completely.
6. Place in a cool storage area.

With sugar and spices

The pods prepared in this way are stored for a long time due to the presence of vinegar in the recipe. It is not necessary to refrigerate

Ingredients:

• asparagus beans - 1 kg;
• horseradish root - 5 g;
• sugar - 2 tbsp. l .;
• salt - 3 tbsp. l .;
• dill - 100 g;
• black and allspice peas - 10 peas each;
• cinnamon - 3 g;
• carnation - 4 flowers;
• vegetable oil - for frying.

Preparation:

1. Chop herbs and root, mix spices.
2. Pour 2 liters of water into a saucepan, boil, add salt, sugar, after 2 minutes - vinegar. The marinade is ready.
3. Lightly fry the pods until golden brown in vegetable oil.
4. Arrange green beans and spices with herbs in jars, pour brine.
5. Boil the jars for 15-20 minutes.
6. Roll up, turn upside down, wrap with a warm blanket and leave to cool completely. Store in a cool place.

In korean

A spicy appetizer goes well with strong alcoholic drinks, perfect for a feast.

Ingredients:

• asparagus beans - 1.5 kg;
• carrots - 1 kg;
• hot red pepper - 1 pc .;
• ginger powder - 1 tbsp. l .;
• sugar - 1 glass;
• vinegar (9%) - 1 glass;
• soy sauce - 1 tbsp. l .;
• parsley - 1 bunch;
• salt - 1 tsp.

Preparation:

1. Wash the carrots thoroughly, remove the top layer, cut into strips or grate for Korean carrots.
2. Put the carrots and beans in boiling water and boil for 3 minutes.
3. Pour 2 cups of water into a saucepan and bring to a boil. Add ginger, sugar, pepper, salt. Turn off the stove. Pour soy sauce and vinegar into the slightly cooled marinade.
4. Sterilize banks. Put a slice of chili pepper, a sprig of fresh parsley in each and place a mixture of beans and carrots on top.
5. Tamp tightly and pour over the hot marinade.
6. Roll up immediately, turn over overnight. After cooling, remove to a dark and cool place. Ready to use in a month. Store no more than six months.

With cherry and currant leaves

Fresh green pods are low in calories. Fast and gentle boiling allows to preserve up to 80% of all active substances in fruits. But due to the change in the properties of carbohydrates when canning and adding vegetables, the number of calories increases almost 2 times.

Ingredients:

• asparagus beans - 2 kg;
• black currant and cherry leaves - 1 pc. for each can;
• black peppercorns - 8 pcs.;
• garlic - 5 cloves;
• salt - 3 tbsp. l .;
• horseradish root - 2 pcs.;
• vodka - 2 tbsp. l.

Preparation:

1. Put currant leaves, cherry leaves, garlic, horseradish in each jar. Tamp the pods. Add pepper.
2. Prepare the marinade - pour 1.5 liters of water into a saucepan, add salt, vodka, cool.
3. Pour the cooled brine into glass containers.
4. Close the lids and put in a dark, cold place. Preservation is stored for a long time.

Marinated green beans with sterilization

If you want to keep only legumes without other vegetables, so as not to increase the calorie content of the dish, then this recipe will come in handy.

Ingredients per 1 L can:

• asparagus beans - 0.5 kg;
• vinegar essence - 1 tsp.

Preparation:

1. Place the green beans tightly in the jar.
2. Pour in hot water and sterilize for half an hour.
3. Add vinegar essence to each jar, roll up.
4. Rinse the pods before use and leave in the refrigerator in cold water for 5 hours. If possible, replace the water 2 times.

Marinated green beans without sterilization

The vegetable has anti-inflammatory and antiviral properties; it is used for the prevention and treatment of intestinal dysbiosis.The inclusion of green plant pods in the daily menu helps to quickly cope with seasonal viral diseases and a number of skin problems.

The absence of sterilization will retain 80% of the active and beneficial properties of legumes.

Ingredients:

• asparagus beans - 1 kg;
• dill and parsley - 50 g each;
• salt - 1 tbsp. l .;
• black peppercorns - 5 pcs.;
• bay leaf - 1 pc. on the bank;
• garlic - 2-3 cloves;
• sugar - 100 g;
• vinegar (9%) - 50 g.

Preparation:

1. Put herbs, spices in the prepared container, tamp the pods.
2. Pour 1 liter of boiling water, cover for 30 minutes.
3. Drain the cooled water and bring to a boil again, adding salt, sugar, pepper in a pot, garlic, vinegar.
4. Put bay leaves in each container, pour brine and roll up.
5. Turn upside down, wrap.
6. Store in a cool place.

With greens

Asparagus beans are useful for hypertension, atherosclerosis, for the prevention of the development of diseases of the cardiovascular system. With regular use, delicious side dishes from green pods - prevention of heart attacks and strokes, arrhythmias and iron deficiency anemia.

Ingredients:

• asparagus beans - 0.5 kg;
• dill and parsley - 1 bunch each;
• horseradish root - 1.5 kg;
• salt - 30 g;
• sugar - 25 g;
• hot black pepper - 10 peas;
• ground cinnamon - a pinch;
• carnation - 3 flowers;
• vinegar - 2 tbsp. l .;
• vegetable oil - for frying.

Preparation:

1. Fry the beans in vegetable oil to soften.
2. Prepare brine - pour 1 liter of water into a saucepan, boil. Add salt, sugar, vinegar.
3. Put pods in jars, on top - herbs, spices. Pour marinade over.
4. Sterilize conservation for 15 minutes. Then roll up. Store in a cold basement.

With zucchini

It is good to do such a preparation in the middle of summer, when there are young pods and juicy milk zucchini. It is prepared without vinegar, which means that you should be careful about proper sterilization.

Ingredients:

• asparagus beans - 2 kg;
• zucchini - 2 kg;
• onions - 0.5 kg;
• carrots, parsley and celery root - 1 kg each;
• vegetable oil - 250 ml;
• salt, pepper, thyme, laurel leaves - to taste;
• tomato paste - 500 g.

Preparation:

1. Cut the beans into shorter cubes.
2. Peel the onion and cut into small cubes.
3. Grate carrots and celery.
4. Pour vegetable oil into a saucepan and fry the carrots and onions, but not much, until softened.
5. Add celery, parsley (parsnip root for hobbyists). Simmer until tender with carrots.
6. Cut the courgettes into medium-sized cubes, peeling them. Add together with the pods to carrots and root vegetables, cover with hot water.
7. Cook the courgettes until tender, stirring constantly. At the end add tomato paste, salt and spices. Boil.
8. Arrange in jars, heat in the oven under lids (not screwed) for 10 minutes. Boil instead of the oven if desired.
9. Screw on the lids, remove the cooled preservation in a dry, dark place.

With vegetable oil

In winter, legume dishes will be a good prophylaxis against influenza and SARS. Type 2 diabetics use them without harm due to their ability to regulate carbohydrate metabolism and maintain blood sugar levels. This appetizer will turn out to be moderately spicy.

Ingredients:

• asparagus beans - 1 kg;
• juice from half a lemon;
• vegetable oil - 50 g;
• hot peppers and sweet peas - 5 pcs.;
• carnation - 3 inflorescences;
• vinegar (9%) - 5 tbsp. l .;
• sugar - 50 g;
• salt - 1 tbsp. l .;
• bay leaf to taste.

Preparation:

1. Cut the beans into small cubes.
2. Cook in 1 liter of boiling water with lemon juice for 3 minutes.
3. Arrange the pods in prepared containers.
4. Prepare the marinade - add sugar, salt, vinegar, sunflower oil, cloves to 1.5 liters of boiling water.
5. Pour into jars, adding the remaining spices.
6. Roll up, cover for 2 days with a thick cloth, turning over.

With garlic

The anti-inflammatory properties of beans and the active acids in the composition help against inflammation of the mouth, plaque on the teeth, bad breath and prevent the formation of tartar.

The vegetable regulates hormonal balance in women and has a beneficial effect on the state of the nervous system.

Ingredients:

• asparagus beans - 1 kg;
• bay leaf - 5 pcs.;
• garlic - 3 cloves;
• carnation - 5 inflorescences;
• vegetable oil - 2 tbsp. l .;
• salt - 25 g;
• sugar - 75 g;
• hot peas - 5 pcs.;
• vinegar (9%) - 4 tbsp. l.

Preparation:

1. Cut the beans into small cubes.
2. Tamp in a glass container. Pour in water and drain this water into a saucepan.
3. Divide the garlic into small wedges, arrange in jars. Add spices.
4. Prepare brine - boil the drained water in a saucepan, add sugar, salt, vinegar and vegetable oil.
5. Pour marinade into jars, roll up after cool.

Tips & Tricks

It is not so difficult to preserve the taste of pickled green pods if you follow a number of recommendations for proper processing and storage:

1. To make the pickled vegetable spicy and aromatic, use as many different spices as possible to prepare it.
2. Add granulated sugar to the brine only after boiling, then immediately remove from the stove and pour into containers.
3. Use small glass jars with a capacity of 0.5 or 1 liter. They are convenient because they are quickly eaten up in winter. It is not worth storing open preservation.
4. Rinse jars prepared for pickling well without the use of chemicals. Be sure to sterilize containers and lids.
5. After seaming, turn the container over and cover with a warm, thick blanket. Remove it after cooling completely on the second day.
6. Store marinades in a dry, dark and cool place. If the recipe did not use vinegar or sterilization, then be sure to store in the refrigerator. If a preservative has been used, then a basement or subfloor is sufficient.
7. The product is ready for use one month after preparation.
8. If the lid of the jar is swollen, in no case use such a product, even if it seems that the taste has not deteriorated.

Read also:

How to cook canned beans for the winter.

What and how are bean seeds formed?

Top 10 best pickled beans recipes.

Conclusion

Green pods are useful: they are full of vitamins and elements useful for the body. But you should not get carried away with legumes for people suffering from diseases of the gastrointestinal tract - gastritis, pancreatitis, stomach ulcers, inflammatory bowel processes, colitis. But even with these diseases, beans will be beneficial in moderation.

Given all the useful properties, this vegetable is definitely worth planting in your garden and learning how to save it for the winter according to one of the proposed recipes.