In order for asparagus beans to be consumed all year round, they are harvested for the winter. At the same time, canned legumes lose some of their useful properties, but a large percentage of their usefulness is still preserved. The recipes for preserving green beans are quite varied. The easiest method is to roll it up in a vinegar-salt solution. But it will be much tastier if you use a range of pickling spices.
In winter, canned asparagus beans can be used as a complete garnish or used as an ingredient in salads.
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Ingredients:
Green beans - 300 gr.
Water - 200 ml.
Chili pepper - 0.5 pcs.
Mustard beans - 1 tsp
Peppercorns - 3 pcs.
Sugar - 1 tablespoon
Salt - 1 tablespoon
Vinegar - 30 ml.
Garlic - 2 cloves
Vegetable oil - 1 tbsp.
Bay leaf - 1 pc.
Step by step recipe:
Prepare all the products according to the list and a 500 ml jar.
Sort the legumes before use, leaving only high-quality specimens without damage or dark areas. Use young pods with small beans inside for canning. Wash them thoroughly. Cut 0.5 cm on the sides of each pod, cut long pieces across into two or three pieces.
On the stove, boil water in a saucepan, place the beans there. Blanch it for 2 minutes.
After blanching, transfer the pods to a sieve, pour over them with ice water. This will quickly stop the cooking process, and also keep the beans their bright green color.
Prepare the marinade separately. Pour water in the required amount into a saucepan, set on fire. As it boils, add salt, mustard beans, sugar, peppercorns to the liquid. Then add oil and vinegar. Cut hot peppers into rings, add to the marinade. Boil for 1-2 minutes.
Dip the beans into the marinade, add the cloves of garlic. Simmer the mixture over high heat for another 2 minutes.
After removing from heat, transfer the beans along with the marinade to a sterile jar. Fill the container up to the very neck. Screw the lid back on immediately, wrap with a blanket.
Cool for 24 hours.
Then send the canned asparagus beans to your cellar or pantry.
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