Pickled green beans for the winter - a simple recipe for pickling green beans.
For pickling, we take only young bean pods. The color of young beans is light green or faint yellow (depending on the variety). If the pods are young, they are elastic to the touch and break easily. When pickling green beans, all the beneficial substances are preserved in it, and in winter, delicious dishes are obtained from the preparation.
How to pickle green beans for the winter.
Wash the green beans, peel them from coarse fibers, break them into 3-4 cm pieces and let them sit for 3-5 minutes. into water that boiled. After the elapsed time, quickly cool under cold water and place in clean jars.
Next, let's prepare the marinade: boil water, sugar and salt for 15 minutes. and pour the prepared pods into jars. To prepare a marinade for green beans with 9 liters of water you will need 500 g of sugar and salt.
Add vinegar essence directly to the jar. In a 1 liter jar add from 12 ml to 23 ml of 80% vinegar essence. The quantity depends on which marinade we choose: weak, sour or strongly acidic.
Spices (allspice or black peppercorns, cloves, bay leaves) can be added to the jar or to the marinade before it boils.
We put the jars to pasteurize at t=85°C 1 liter - 25 minutes. We cork it.
You can store jars of pickled beans in the pantry.
In winter, the preparation can be served as a separate dish, draining the marinade and frying the bean pods in butter, sprinkling them with breadcrumbs, or as a side dish, seasoned with sour cream, with fish and meat. You can also add marinated asparagus beans to salads and omelettes and cook delicious soups.
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