The green beans contain vitamins C, E and group B, as well as important macro- and microelements. All these components are extremely useful for the body, so people have come up with ways to store beans, allowing them to include a healing product in the diet in the winter. One way of harvesting is to cook pickled green beans.
Ingredients
- green beans - 2 kg;
- garlic - 3-4 cloves;
- cloves - 6-8 pcs.;
- allspice peas - 8-10 pcs.;
- black peppercorns - 8-10 pcs.;
- bay leaf - 6 pcs.
For the marinade:
- table vinegar 9% - 200 ml;
- granulated sugar - 150-200 g;
- salt - 3 tablespoons;
- mustard beans - 1 tablespoon;
- vegetable oil - 100 ml;
- water - 1 l.
The list of ingredients contains traditional types of spices, you can add to the list according to your preferences. For example, cinnamon, basil, turmeric, dried dill, ginger, etc.
Preparing beans
Soak the beans in lukewarm water for 6-8 hours. This is necessary so that oligosaccharides - sugars that the human body is not able to completely digest, and which, getting into the gastrointestinal tract, even with a canned product, disrupt its work - leave (dissolve) from the pods. Change the water to fresh water every one and a half to two hours.
Put the soaked beans in a colander and rinse with running water. Place a colander over a container to drain off excess water. Then sort through the pods, removing the unusable, if any (blackened, dried, stained). In healthy ones, cut off the stalk with a knife and remove the tough vein.
Cut the beans the way you like - into pieces that are 3 to 5 cm or longer. The recipe also allows for pickling whole pods. Place the prepared beans in a deep bowl. Pour half of the water into a large saucepan, add a little salt and place over medium heat. As soon as the water boils, dip the prepared beans into the saucepan. Cook young pods for no longer than 8 minutes, mature ones - 12-15 minutes, then discard in a colander. When the liquid has drained, transfer the beans to pre-prepared glass jars.
Pour the jars in which you are going to marinate the beans with boiling water or hold them over boiling water for 5-10 minutes.
Cooking the marinade
Peel and chop the garlic with a knife. Lightly grind the cloves, lavrushka, black and allspice peas in a mortar. Spread the spices over the jars (sprinkle on the pods).
Pour the required amount of water into a saucepan and put on fire. When the water starts to boil, add salt and granulated sugar, stir until completely dissolved. When the water boils again, add the mustard seeds, add vegetable oil and vinegar. Let the marinade simmer for 1-2 minutes and turn off the heat.
Pickling green beans
Gently pour the hot marinade into jars of beans and spices, roll up the lids, wrap them in a warm scarf (old fur coat, blanket, blanket) and leave to cool completely.
Marinated fish or vegetable dishes. It is also good in salads.
