Pickled beans

I will not talk now about the nutritional value of green beans, I will only say that this is an excellent winter snack. It is believed that canning legumes is difficult: they do not stand well, spoil, and there is a lot of fuss with them. I want to convince you and offer a simple, proven recipe that my family has gone through more than one year of testing. 😉

It's time to harvest and I really want to preserve the generous gifts of summer as much as possible for the winter. Today I’ll tell you step by step how canned beans are prepared along with bell pepper lecho. This preparation of beans and peppers is a simple, satisfying and very tasty way of canning.

In order for the beans to be as tasty as possible, you will need young pods without fiber. If they are present in your bean variety, they must be removed manually, along with the tips of the pod on both sides. A simple recipe for pickling green beans will help you preserve their taste and beneficial properties for the winter.

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.

Canned green beans for the winter, also called asparagus beans, can be used to prepare various dishes. An easy recipe for the preparation allows you to stock up on it in unlimited quantities.