String or asparagus beans are rich in substances useful for the human body, it is a low-calorie product and contains a large amount of vegetable protein. Therefore, it is advisable to use it throughout the year, including in the winter, to replenish vitamins and minerals. To preserve the product, you can marinate it and get a tasty snack for the winter.
Preparation and selection of ingredients
Marinating beans is easy. To make the winter harvest tasty and stored for a long period, it is important to choose the main ingredient correctly. Pods should be young, immature, green, freshly picked.
Before cooking, the fruits must be soaked for 2-3 hours, washed, dried and trimmed at their ends. Beans that are too long must be split into pieces.
Did you know? The place of origin of asparagus beans is Peru. The plant came to Europe from Central and South America in the 16th century. thanks to the Spanish mariners. Residents of Kievan Rus for a long time called it French beans.
Pickling recipes
In this section, simple and quick recipes for classic beans and with additives that add spice to the dish are selected. Such snacks are suitable for both a casual table and a festive feast. They go well with meat, fish. They can be served as an independent dish and as a side dish, add to salads.
Classical
2 cans per 1 l2 hours
Nutritional value per 100 g:
- Place the prepared beans in a pan.
- Pour boiling water. Boil. Cook for 2 minutes. Throw it in a colander. Rinse with cold water.
- Cook brine from water and salt.
- Put dill, horseradish, garlic, beans in previously sterilized jars.
- Pour with cooled brine. Cover with lids. Put in room conditions.
- After 3-4 days, tighten the caps. Store in cold conditions.
Video recipe
Did you know? Records of the healing properties of beans are contained in books written by Chinese healers, which date back to 1280 BC. e.
With celery
3 cans per 1 l2 hours
table vinegar (9%)
100 g
Nutritional value per 100 g:
- Put prepared pods in a pan with water and cook for 1 minute. Perhaps just pour boiling water over them.
- Prepare the marinade: put sugar, salt in boiling water, boil, boil until completely dissolved, add vinegar.
- In sterilized jars put celery and pods.
- Pour with hot marinade.
- Close cans or roll up lids.
With spices
4 cans per 1 l2 hours
allspice
1 tbsp. l
black peppercorns
1 tbsp. l
Nutritional value per 100 g:
- Boil the prepared pods for 5 minutes.
- Prepare the marinade: boil water, put sugar, salt in it, boil until completely dissolved, add vinegar.
- Put spices on the bottom of the sterilized cans.
- Put boiled beans on top.
- Pour with hot marinade.
- Close the lids. Wrap up.
- After cooling, send to storage.
Important! In the recipe with spices, the introduction of any additional ingredients is allowed - seasonings, bay leaves, etc., to taste.
In Korean
1 can per 1 l3 hours
spices "Korean carrot"
taste
Nutritional value per 100 g:
- Boil the pods for 4 minutes. Put in cold water. Drain the liquid.
- Grate carrots for Korean salads.
- Mix carrots with pods. Introduce finely chopped garlic. Pour in oil. Mix.
- Put the vegetables in a jar.
- Prepare the marinade: boil water with sugar and salt, boil until they dissolve.
- Pour the marinade into the jar. Add vinegar, spices. Sterilize for 25 minutes. Close the tin lid with thread.
Video recipe
In tomato
1 can of 0.5 l3-3.5 hours
ground black pepper
pinch
vegetable oil
for frying
Nutritional value per 100 g:
- Cut the carrots into circles.
- Fry in vegetable (corn) oil until soft.
- Chop the onion and add it to the roast.
- Cut clean and dried beans into small pieces.
- Place the beans in a carrot with onions, add some water and simmer.
- Prepare a tomato: put tomatoes in boiling water, peel, add parsley, chop everything in a blender.
- Pour the tomato into the stewed vegetables. Stew for 30 minutes.
- Put the stewed vegetables in a tomato in a jar. Close cover tightly.
Video recipe
Features of storage of blanks
A pickled product that has not been preserved can be stored in a closed container in the refrigerator for 2-3 weeks.
Canned pasteurized billets should be stored in temperature conditions from 0 ° C to + 15 ° C (in the refrigerator, cellar, loggia), humidity 75% for 2 years. Unpasteurized seals require a temperature of 0 ... + 2 ° C, humidity 90%. The maximum shelf life is 8–10 months.
Important! It is allowed to store canned product in room conditions, at a cool temperature, low humidity, lack of sunlight, away from heating appliances.
So, you can marinate asparagus beans quickly and simply with a minimum amount of ingredients. The main thing is to choose the main ingredient correctly and adhere to the proportions recommended in recipes.
