Bean asparagus recipes for the winter. Harvesting asparagus for the winter recipes for cooking at home

Such a salad of asparagus beans for the winter will help me create a very quick dinner later on cold evenings: with potatoes or pasta.

A delicious asparagus bean salad will become a real lifesaver when there is a catastrophic lack of time for cooking.

Ingredients

Tomato - 1 kg

Carrots - 300 g

Onion - 200 g

Salt - 3 tsp

Sugar - 2 tsp

Vegetable oil - 200 ml

Cooking method:

Rinse the green beans thoroughly, cut off the ends and cut into 3-4 cm pieces.

Cut the onion into half rings (or quarters if the onions are too large).

Grate carrots on a coarse grater.

Cut the tomatoes into cubes.

Boil the green beans for 8-10 minutes.

Fry onions and carrots in 100 ml of sunflower oil until half cooked.

Then put the boiled asparagus in a large saucepan.

Add fried onions and carrots, stir.

Add tomatoes, remaining sunflower oil, salt and sugar, mix well.

Simmer vegetables for 40 minutes.

In the meantime, while the vegetables are stewing, sterilize the jars and lids.

Arrange the finished salad in jars, roll up.

Banks turn over and wrap.

Leave them like this until they cool completely.

Asparagus bean salad for the winter "Favorite"

This salad recipe is from my friend Tatyana, originally from Transcarpathia. I made this quickly from my last bean crop.

And the rains keep coming and going. This year I don’t have Hungarian ones, but purely Belarusian ones: spring, summer and autumn, too, it looks like it will be like this 🙂

Ingredients:

3 kg - asparagus beans, green beans

3 kg - regular white beans

3 kg - tomatoes

3 kg - bell pepper

1 kg - onion

500 ml - sunflower oil (I have much less)

salt to taste

1 st. l - paprika powder

spices to taste.

How to make green bean salad

Wash all the ingredients, cut to your taste, put in a large saucepan, salt, add your favorite spices and simmer for 20 minutes. Then put in sterilized jars and pasteurize for 15 minutes. Close the lids, turn the jars upside down for 5 minutes. Everything. Salad ready!

I immediately tried it, a very tasty salad, it turned out almost lecho with asparagus beans.

source, source

Research by nutritionists has shown that some. This list includes asparagus beans. Recipes for cooking for the winter (such popular types of preparations as canned and frozen) will help preserve not only the unique taste, but also the vitamins and minerals contained in this type of bean.

What are the benefits of asparagus beans?

First of all, we will determine that asparagus beans are not asparagus, but a type of green beans. Asparagus is eaten in the form of young shoots, and beans - only pods. They are similar only in terms of calorie content: both products are dietary. They call asparagus beans due to the fact that its pods are very similar to asparagus shoots, but in fact they are 2 different products.

Asparagus (left) and green beans (right)

Asparagus beans grown in our climatic zone are found everywhere, they are unpretentious in care, but thermophilic. Especially well takes root in the southern part of the country.

Green beans are rich in minerals and vitamins, it contains a large amount of potassium (48%), magnesium (8%), calcium (4-5%), as well as all B vitamins, especially B9 (10-11%) and B2 (7-8%).

A diet based on asparagus beans is prescribed for people with diabetes. After all, the product contains a natural analogue of insulin (arginine), which gently lowers the level of sugar in the blood. Legumes increase the efficiency of the liver due to its high iron content. Contributes to the treatment of tuberculosis and hepatitis. Strengthens the nervous system and acts as a sedative. It is an integral part of the treatment of urolithiasis, and also counteracts the growth of tartar. Obese people should definitely include asparagus beans in their diet, while replacing pasta and potato side dishes with it. It is rich in fiber (13-15%), which helps to cleanse the intestines of toxins and toxins.

Important! Green beans quickly saturate the stomach, while it contains only 30 calories.

Also, asparagus beans have a positive effect on potency, and the high content of antioxidants will help the body's cells recover and rejuvenate. People over the age of 40 need to eat green beans at least 2-3 times a week.

Preparing string beans for canning

In order for this useful product to hit the table all year round, asparagus beans are harvested for the winter. Of course, canned beans lose a number of useful properties, but most of them still remain. Preservation recipes are varied and unpretentious.

Remove bean stalks before canning

Asparagus beans bought at the counter of a store or market should be a bright green color. Such beans will be juicy and soft. If you grew it on your site, then do not delay harvesting: the younger the pods, the less hard veins between the beans formed in them. It is necessary to process the product in the first 2-3 days after collection, so that the pods do not have time to dry out. Keep the beans until processing in a dark, cool place. The refrigerator is the best.

Asparagus beans are prepared for preservation for the winter quite easily.

• wash the bean pods;
• cut off the ends;
• blanch (dip in boiling water) beans for 5 minutes;
• dry the product.

It is also necessary to prepare a container in which asparagus beans prepared for the winter will be stored. Jars must be thoroughly washed and sterilized over steam or in the oven. Instead of detergent, it is better to use baking soda, so in case of poor-quality rinsing of the jar, the workpiece will not give any aftertaste.

Advice. To prevent the glass jar from bursting in a hot oven, it must be washed with warm water and placed for sterilization in a horizontal position (lay on its side).

Pickled beans

Pickled green beans in jars

Marinating asparagus beans will preserve a large amount of minerals and vitamins contained in it. Such a blank can stand for several years, waiting for its fate. Recipes for preparing marinades differ from brines in that vinegar is added to the marinades as the main preservative. Pickled beans are distinguished by their special softness of the pods and tenderness of taste.

Important! When canning beans for the winter, observe the sterility of the tools and the cleanliness of the room so as not to introduce pathogenic bacteria into the harvest.

Canned beans pickle in different ways. The choice of recipe is up to you.

Green beans marinated with herbs

For its preparation you will need:

• fresh asparagus beans (0.5 kg);
• horseradish root (1.5 g);
• fresh dill (50 g);
• parsley (50 g);
• salt (1.5-2 tablespoons);
• sugar (1 tablespoon);
• black pepper (10 peas);
• ground cinnamon (1-2 g);
• dried spicy cloves (3 pcs.);
• vinegar (50 g).

Canning jars should be well washed and sterilized

It is necessary to marinate whole bean pods or cut into 3-4 parts. Cook the prepared beans in vegetable or olive oil. While it is fried, prepare the marinade: pour salt and sugar into 1 liter of boiling water, pour vinegar after 10 minutes of boiling. Arrange the beans in sterile jars, top with herbs and the remaining spices and pour over the marinade.

Cover the jars with sterilized lids and boil in a water bath. Boil for at least 15 minutes. Roll up the jars and put to cool, in the “upside down” position, cover with a thick cloth so that the cooling process takes place as slowly as possible. Store in a cool place - cellar or refrigerator.

Marinated spicy beans with garlic

For this recipe you will need:

• garlic (3 large cloves);
• bay leaf (4 pcs.);
• spicy dried cloves (5 pcs.);
• vegetable oil (50 g);
• salt (1 tablespoon);
• sugar (2-3 tablespoons);
• allspice (5 peas);
• vinegar (100 g).

Do not spare the spices for the marinade - they will give a wonderful aroma

Rinse and dry the prepared young beans, remove the tips with veins. Boil until tender for 7-10 minutes. Drain the water and put the boiled beans in sterile jars. Cut each of the garlic cloves into 4 pieces and add equally to each jar. Pour in the remaining spices.

Prepare the marinade: add sugar and salt to boiling water, after they are completely dissolved, pour in vinegar and vegetable oil. Boil for 1 minute. Pour the beans with the resulting marinade, let cool and roll up the lids sterilized in boiling water.

Preservation of beans by salting

This method of preparing asparagus beans is very simple. Cooking recipes are varied, and the workpiece preserved by the salting method will delight you with its taste and vitamins contained throughout the winter.

Salted green beans with cherry and currant leaves

To prepare this recipe, you will need:

• young pods of asparagus beans (2 kg);
• black currant leaves (1 pc. in a liter jar);
• cherry leaves (1 pc. in a liter jar);
• horseradish root;
• black pepper (8-10 peas);
• garlic (2-3 cloves);
• salt (80 g);
• water (1.5 l);
• vodka (50 g).

Prepared asparagus pods must be tightly laid in layers (beans, cherry leaves, currants, garlic, horseradish, beans) in liter jars, after sterilizing the container. Add pepper. Boil water, dissolve salt in it (2 tablespoons per 1 liter of water) and cool. Pour prepared jars with cold brine and add 2 tsp to each. vodka. Close with clean nylon lids and put in a cold dark place. Beans preserved in this way do not lose their green color and are stored for a long time.

Canned green beans with vegetables

Recipes for canned salads with asparagus beans differ in the preparation process and composition. Having tried one of the recipes, you will cook them again and again.

Roasted green beans have a very special taste.

Asparagus beans stewed with vegetables and herbs

This recipe includes:

• young asparagus beans (2.5 kg);
• onion (600 g);
• carrots (600 g);
• parsley greens (50 g);
• parsley root (100 g);
• vegetable oil (50 ml);
• granulated sugar (75 g);
• rock salt (40 g);
• vinegar 3% (75 ml);
• black pepper (10-15 peas).

For proper preparation of the dish, it is necessary to prepare the bean pods and cut them into 2 cm pieces. Peel, cut into half rings and saute in vegetable oil. Peel the parsley root and carrots, cut into slices and fry. Wash and chop the parsley. Green beans can be fried in a pan, or left blanched.

Choose very young beans for preservation - then the dish will be tender

Cut ripe red tomatoes into slices and simmer for 12-15 minutes. Add fried vegetables and spices. Add water and bring to a boil, pour in vinegar essence and add sugar. At the end put chopped parsley. The vegetable mass should be liquid enough to fill all the voids in the jar.

Put pieces of asparagus in sterile jars and fill with vegetable mass. Roll up the lids. In winter, your household will be happy to enjoy this dish.

Bean, Cabbage and Eggplant Stew

This recipe includes the following ingredients:

• young asparagus beans (1 kg);
• red tomatoes (1 kg);
• onion (600 g);
• medium-sized zucchini or zucchini (2 pcs.);
• sweet bell pepper (5 pcs.);
• eggplant (1 kg);
• cauliflower (200 g);
• white cabbage (500 g);
• vegetable oil (50 ml);
• cilantro (15 g);
• parsley greens (15 g);
• celery greens (15 g);
• salt, spices (to taste).

To prepare the dish, you need to wash the vegetables, blanch the tomatoes and peel them. Remove the seeds from the pepper and remove the husk from the onion. Boil asparagus beans in salted water for 12-15 minutes. Cut into 2-4 cm pieces. Cut the eggplant into cubes and salt to release bitterness. Squeeze them out and fry them.

Before putting in a vegetable stew, asparagus beans must be boiled

Separately fry zucchini and peppers, add chopped onion in half rings. Chop white cabbage and pour over boiling water. Blanch the cauliflower for 1-2 minutes.

Drive the tomatoes through a meat grinder and chop the greens. Send the vegetables to the pan and mix, add salt and spices. Boil. Arrange in sterile warm jars with a volume of 0.5-1 l and sterilize in a water bath for an hour. Roll up and cool, turning over on the lids. Store in a cool dry place.

Freezing asparagus beans for the winter

A frozen product is practically no different from a fresh one. It retains 90% of the total composition of vitamins and minerals, which is quite enough to raise and maintain immunity in the winter. If the freezing is done correctly, then the harvesting of asparagus beans will retain its appearance and structure until the next season. All recipes are equally good, but we will show 2 main ways of how this process is carried out.

It is better to freeze beans by cutting them into pieces, then in winter it will be convenient to add the product immediately to dishes

Freezing fresh asparagus beans

To use this method, it is necessary to correctly and carefully process the product. To do this, cut off the ends of the pods and their stalks. They include hard membranes, and in order not to spoil the dish, it is better to remove them. After trimming, the beans must be washed with plenty of running water and dried by laying them on a colander, gauze or paper napkins. You can cut the beans into slices, or you can freeze the whole beans, it depends on the aesthetics of the dishes that you are going to cook in the future.

Advice. Freezing sliced ​​green beans saves more space in the oven.

Wash and dry green beans before freezing

When freezing, it is best to use special vacuum bags or containers from which air can be pumped out. So the workpiece is stored better and has a crumbly shape. After packaging, the asparagus bean pods are placed in the freezer and frozen. If the chamber is programmable, then the “dry freezing of vegetables” program is selected.

Freezing boiled asparagus beans

This method of harvesting beans for the winter subsequently does not require additional processing, it can be immediately fried or stewed, given the cooking recipe.

Preparation for the process is carried out in the same way as when freezing fresh asparagus beans. Then it is cut into pieces and boiled for 4-6 minutes. Drain and allow to cool, then spread on a paper towel, dry and pack in bags.

Freeze food in small portions

Asparagus beans are an incredibly tasty and undeniably healthy product. The truth is, not everyone can say that about her. They just haven't tried salads yet, which are so easy to prepare and perfectly stored until winter. Preparations for the winter, asparagus bean salads, carefully hidden in a jar, in winter will become the snack that no one can refuse.

By itself, a salad with green beans for the winter is simply excellent. As for asparagus beans - amazingly tender. In addition, this is a blank that can be used in winter to make hodgepodge. Delicious and practical too.

You will need:

• 1.5 kg. young asparagus beans;
• 2 kg. cabbage;
• 2 kg. young carrots;
• 1 kg. ordinary bow;
• 2 tbsp. l. any tomato sauce;
• 5 peas of ordinary pepper;
• 2 leaves of laurel;
• 2 tsp salt.

Salad for the winter from asparagus beans:

1. The ends of the asparagus are cut off and all the fibers are removed.
2. Prepared asparagus is boiled in slightly salted water. Five minutes will be enough.
3. Carrots and cabbage are chopped and then stewed separately.
4. The onion is peeled from its characteristic husk, cut into tiny pieces and fried in a pan with a minimum amount of oil.
5. Tomato sauce is added to the fried onions.
6. The onion-tomato mixture is combined with all the vegetables and stewed quite a bit more.
7. At the end of cooking, spices and salt are added.
8. In the process of cooking the salad, care should be taken to prepare the container, which is actually needed for canning. It is washed in soda solution and pasteurized.
9. Lettuce is laid out in jars that have just undergone heat treatment.
10. The saucepan is filled with water and jars filled with salad are rearranged into it. They should be sterilized for about half an hour.
11. Only after sterilization cans are rolled up.

Green bean salad for the winter

In combination with tomato sauce, asparagus beans acquire a pleasant sweet and sour taste. A slightly watery salad can be safely used both as a sauce and as a full-fledged snack for a variety of dishes.

You will need:

• 1 kg. young asparagus beans;
• 1 kg. tomatoes;
• 250 gr. Luke;
• 250 gr. early carrots;
• 50 gr. oils;
• 2 leaves of laurel;
• 15 peas of ordinary pepper;
• 2 tsp salt;
• 1.5 tsp Sahara;
• 2 cloves of annual garlic;
• 50 gr. any fresh greens;
• 2 tbsp. l. vinegar 9%.

Salad for the winter from green beans:

1. Each asparagus pod is washed and cut into compact pieces up to a maximum of four centimeters in length. The edges are removed.
2. Tomatoes must be doused with boiling water, separated from the rough skin and cut into cubes.
3. Sliced ​​beans are boiled with quite a bit of salted water for about five minutes.
4. Tomatoes in a thick-walled pan are stewed for only a quarter of an hour.
5. Carrots and beam are peeled, chopped and fried in a pan with a minimum amount of oil.
6. After softening the tomatoes, spices, salt, sugar and already boiled beans are added to them.
7. When the vegetable mass boils, it must be stewed for at least another twenty minutes.
8. At the final stage, finely chopped greens, chopped garlic and vinegar are added.
9. The time for self-cooking the salad should be allocated for the preparation of dishes, without which preservation will be impossible. It is washed in a soda solution and immediately pasteurized.
10. In jars that have undergone heat treatment, the heated salad is laid out to the maximum and rolled up without delay.
11. The cooling process of jars is slowed down by wrapping in a blanket.

Salad with asparagus beans for the winter

Salad for the winter with asparagus beans, which combines asparagus with juicy and fragrant pumpkin, is an exquisite, very unusual dish. A slightly sweet pumpkin gives the salad a specific, pleasant aftertaste and simply delicious aroma.

You will need:

• 2 kg. young pumpkin;
• 1 kg. tomatoes;
• 500 gr. sweet pepper;
• 200 gr. Sahara;
• 50 gr. salt;
• 75 gr. vinegar 9%;
• 2 heads of annual garlic;
• 50 gr. any fresh greens.

Preparations for the winter asparagus bean salad:

1. Initially, the pumpkin is prepared. It is cleared of dense peel and seeds. When peeled, it is cut into very small cubes.
2. The edges are cut off from the bean pods, the veins are removed.
3. A replacement box is removed from the sweet peppercorns. When cleaned, they are cut into halves of rings.
4. Garlic, together with tomatoes, is brought to the consistency of mashed potatoes in a blender.
5. The weight of the components indicated in the recipe and prepared vegetables are added to the tomato-garlic mixture.
6. The salad is cooked for an hour, and this time the dishes necessary for canning are prepared. It is washed with simple soda and immediately pasteurized.
7. The hot and ready salad is transferred to freshly heat-treated jars and immediately rolled up.

Green bean salad for the winter with zucchini

One of the easiest salads to prepare for the winter can be safely called asparagus salad with zucchini. Tender zucchini transforms asparagus into an incredibly gourmet dish that delights not only in winter.

You will need:

• 250 gr. asparagus beans;
• 2 onions;
• 250 gr. young zucchini;
• 250 gr. sweet pepper;
• 50 gr. any fresh greens;
• 50 gr. oils;
• 2 tsp Sahara;
• 2 tsp vinegar 9%;
• 1/2 st. l. salt.

Green bean salad recipes for the winter:

1. Pods of fresh beans must be washed and the tips removed from them, then cut into tiny pieces one and a half centimeters long.
2. Tomatoes are separated from the stalk and cut into regular slices.
3. The onion is separated from its characteristic husk and cut into cubes.
4. Peppers are peeled from the seed box and cut into compact straws.
5. Patissons should be cut into cubes. If they are a little old, then it is better to first clean them from the skin.
6. All vegetables are mixed in a saucepan, with the exception of tomatoes.
7. Water is poured into the saucepan, vegetables are salted and combined with sugar.
8. The vegetable mixture is stewed for at least half an hour.
9. The greens are very finely chopped.
10. Tomatoes and greens are added to already boiled vegetables. The salad is still stewed for fifteen minutes.
11. At the end, it remains only to pour in the vinegar and boil for a couple more minutes.
12. It is worth taking care of the dishes that are needed for a full harvest in advance. It is washed with soap or soda and immediately sterilized.
13. Only in the processed jars is the prepared salad laid out and rolled up without delay.
14. Banks must be cooled upside down and covered.

Tip: for harvesting, it is better to use young zucchini. With them, the salad will be much more tender. But if there are none, it is quite possible to replace them with the most ordinary zucchini. But also quite young, with underdeveloped small seeds and tender juicy skin.

Preparations for the winter asparagus beans salads

Want frills? So here they are! Twill beans, combined with such ordinary vegetables, is a sumptuous dish that even those who generally do not recognize vegetables gobble up on both cheeks. It is a very unusual and at the same time delicious dish.

You will need:

• 1 kg. early asparagus beans;
• 1 kg. tomatoes;
• 1 kg. young eggplants;
• 1 kg. cauliflower;
• 1 kg. ordinary cabbage;
• 2 zucchini;
• 250 gr. sweet pepper;
• 250 gr. ordinary bow;
• 50 gr. any fresh greens;
• 500 ml. tomato paste;
• 2 tsp salt;
• 10 peas of ordinary pepper;
• 50 gr. oils.

Delicious asparagus bean salad for the winter:

1. Vegetables should be washed first.
2. Pods of asparagus are boiled for exactly 12 minutes in slightly salted water and cut into strips a couple of centimeters.
3. Eggplants, together with the skin, are cut into cubes and salted abundantly, infused for half an hour, squeezed and fried in a pan with a minimum amount of oil.
4. Peppers and zucchini are peeled and cut into thin slices.
5. Onion, if desired, can be cut into cubes or halves of rings, and then fry.
6. The cabbage is finely chopped and boiled for a couple of minutes.
7. In a meat grinder, tomatoes turn into puree.
8. Greens must be washed, dried and finely chopped.
9. All prepared ingredients are mixed with tomato paste, salt and pepper.
10. Boil the vegetable mass.
11. Particular attention is paid to the dishes in which the asparagus bean salad will be stored in the future. It must be washed in a weak salt solution and subjected to direct sterilization.
12. Assorted asparagus is laid out exclusively in jars prepared in advance.
13. Water is poured into a wide pan and jars are placed in it, where they will be sterilized for the next hour.
14. Having finished such a long sterilization, the jars are immediately rolled up.

Green beans are incredibly tasty when canned. Even just marinated with onion, it will be one of the best vodka snacks. What can we say about salads, in which this very bean becomes incredibly refined, and it looks much more appetizing than raw.

These are unique dishes enriched with vitamins. They need to be included in the diet of not only adults, but also children. Caviar from asparagus beans for the winter, the recipes of which we have prepared for you, will definitely appeal to your whole family.

Asparagus beans are grown both in summer cottages and in vegetable gardens. Caring for the crop does not cause difficulties, but it ripens in regions with warm and long summers. Unripe beans in pods spoil in 3-4 days. Landowners in the northwestern part of the country are interested in recipes for making asparagus beans for the winter. This dietary product is pickled and fermented, added to salads, rolled up in jars.

The beans of the culture, which belongs to the sugar variety, do not absorb exhaust gases, toxic substances from the environment. Even the pods are good for eating. In ancient times, the Romans and Egyptians made both powder and masks from asparagus beans, which hid wrinkles on the face and rejuvenated the skin. Beans are rich in arginine, which reduces the percentage of sugar in the blood, so they are useful for diabetics. There are less than 50 calories in 100 grams of a vegetable product, which allows you to include asparagus beans in various diets, replace pasta, cereals, and potatoes with it.

The fiber present in the beans is easily digestible, cleanses the intestines of toxic substances. Iron has a beneficial effect on the liver, improves blood composition. The product contains trace elements in the form of potassium and magnesium, folic acid, riboflavin.

When eating asparagus beans:

1. Sleep is normalized.
2. Excess fluid comes out of the body.
3. The nervous system calms down.
4. Strengthens immunity.
5. Potency is restored.

Beans stimulate the liver, prevent the development of heart disease, eliminate swelling. In addition to medicinal properties, they have a pleasant taste, are suitable for making soups, salads, side dishes, go well with vegetables and meat, stew, fry, bake.

General rules for harvesting beans for the winter

The green pods are thoroughly washed, the tips are removed, cut into pieces about 4 centimeters long and placed in water, where they are boiled for at least 5 minutes.

To harvest asparagus beans for the winter, you need to wash them with soda, put them in jars, best of all with a capacity of 0.5 liters, immersing them in a saucepan at 2/3 of the height, boil the beans and lids for seaming.

Sterilization should take place over low heat.

Classic marinating recipe

Young legume pods have a delicate texture and quickly absorb liquid. Long-term cooking of the product is not necessary. To pickle a kilogram of beans for the winter, take:

• vinegar - ¼ cup;
• salt - a teaspoon;
• sugar - 50 grams;
• dill - 3 branches;
• garlic - 4 teeth;
• water - 2 cups.

The pods need to be sorted out, rinsed, get rid of the overripe ones, cut off the coarsened corners on both sides, which can spoil the taste of the workpiece. Bars 3 centimeters long should be thrown into boiling water and boiled for 5 minutes to glass the liquid; then they are transferred to a colander.

At the bottom of the jar, sorted and washed dill, peeled garlic cloves are placed, boiled beans are poured on top. To prepare the marinade, sugar and salt are dissolved in boiling water. Vinegar is sent to the resulting composition. Hot marinade is poured into a jar with pods and seasoning. The container is placed in a pan for sterilization, after which it is rolled up using tin lids, and, turning it upside down, wrap it with a blanket or towel for several hours.

Pickled beans will be more fragrant, acquire piquancy if you add the ingredients with pepper and bay leaves.

in Korean

A side dish or a hearty dish can be prepared not only from potatoes or cauliflower - an amazing and tender snack is obtained from a legume.

To marinate 500 grams of asparagus beans in Korean, you need to take:

• bulb;
• Bay leaf;
• garlic - a few teeth;
• salt - 10 grams;
• carrots - 1 piece;
• sunflower oil - 1/2 cup;
• coriander;
• hot pepper powder - 1 teaspoon.

The pods must be washed, the ends removed, cut and boiled for 2 minutes in salted water with bay leaf. Blanched beans are filtered through a colander. Carrots and onions are peeled and chopped, garlic is rubbed. These ingredients are mixed with the pods, the mass is transferred to the pan.

Vinegar, coriander, pepper, salt are added to the heated oil. When the marinade boils, they are poured over vegetables. The beans are laid out in jars, and for storage for the winter they are sterilized for 20 minutes, rolled up with lids. For home conditions, this recipe for cooking vegetables in Korean is quite suitable. A fragrant snack will appeal to both family members and guests.

Pickled green beans

There are many ways to preserve trace elements and acids in legumes. It is not necessary to freeze, preserve or pickle it. Sauerkraut beans have an original taste, and are very useful. To get the brine is taken:

• litere of water,
• 5 grams of citric acid;
• salt - 2 tablespoons.

The pods are washed, the tips are removed from both sides and placed in a jar or barrel, compacting a little. To prepare the solution, salt and acid are poured into boiling water, boiled for 5 minutes, and beans are poured into them. The container is covered and tied, put oppression.

After a few weeks, at room temperature, the fermentation process begins. The pods are taken out to a cool place, where they sour for another month. Sauerkraut beans can be served as an appetizer or side dish. The preparation is consumed with meat, potatoes. Store it in the refrigerator.

Lobio from green beans - a recipe for the winter

Georgian cuisine is famous for its dishes. Many people like minced beef khinkali, chicken chakhokhbili, stewed vegetable pkhali, and the famous kharcho soup. Mistresses from the sunny country of Sakartvelo offer several options for lobio. It always contains cilantro, tomato paste, seasonings. Georgians use crushed red beans to prepare this dish, but asparagus beans are also suitable for this purpose:

1. Washed, peeled and cut into pieces, the pods are boiled for 15 minutes.
2. Tomatoes are blanched, peeled, give them the appearance of cubes.
3. Chopped onions are fried in sunflower oil in a cauldron.
4. All the ingredients are mixed in the same bowl, the water in which the beans were boiled is added, covered, put on fire and boiled for 5 minutes.
5. Chopped parsley, basil and cilantro, grated garlic are poured into stewed vegetables, put salt and pepper.

Lobio is transferred to jars, where it is sterilized and rolled up with lids. To prepare a Georgian dish, use:

• asparagus beans - 1 kilogram;
• tomatoes - 5 pieces;
• spices;
• sunflower oil.

The appetizer is spicy and appetizing. Lobio is perfect for daily use and for a feast.

Salad with peppers in jars

Green asparagus beans go well with various vegetables - garlic, carrots, tomatoes. Served with pasta, fish, chicken, it looks appetizing and original. Pod salad is stored in the winter, even if it is not sterilized, it has an aroma and a sweet and sour taste. Such a preparation is affordable, does not require culinary skills. Using one of the recipes, take:

• beans and sweet peppers - 300 grams each;
• carrots - 200;
• sunflower oil - 1/3 cup;
• sugar - 40 grams;
• tomatoes - 1 kilogram;
• vinegar - 40 milliliters;
• garlic - 1 piece;
• salt - a spoon.

The pods are washed, get rid of the coarsened tips. Cut the pepper into strips, carrots into strips, beans into slices. Tomatoes are passed through a meat grinder, poured into a saucepan and boiled with sunflower oil and sugar for 3 minutes. Vegetables are stewed for a quarter of an hour. When the carrots soften, put the pods, put again on the fire for 10 minutes.

If the beans take on an olive hue, you need to add sweet and hot peppers, garlic and a little later vinegar. Having brought the mixture of vegetables to a boil, you need to pour it into jars, roll it up with tin lids, turn it upside down and wrap it up for a day.

Canned with vegetables

Asparagus beans are easy to prepare for the winter using different methods, replacing some ingredients with other components. This product does not spoil until spring, it has a pleasant taste if preserved with vegetables. Using a simple recipe, select:

• young pods - 4 kilograms;
• tomatoes and peppers - 1 kilogram each;
• sunflower oil - 2 cups;
• vinegar - 1 spoon;
• salt - 80 grams.

Vegetables need to be washed, peeled, chopped and mixed in a saucepan, seasoned with hot pepper and salted. Pouring sunflower oil into the workpiece, you must wait until everything boils and cook for 40-45 minutes. Before the beans and vegetables are removed from the heat, vinegar must be added. Preservation is laid out in pre-sterilized jars, rolled up with lids, wrapped in a warm cloth until the contents cool in them.

Preservation with basil and laurel

Spicy herbs and leaves improve the taste of beans, give it a peculiar flavor. You can close such a product for the winter without brine. To prepare a kilogram of young pods of dressing for meat, borscht or soup, additional ingredients are needed:

• salt - a tablespoon.
• water - liter;
• bay leaf - 5-7 pieces;
• basil - a bunch;
• sugar - 20 grams.

To preserve the beans, they are first boiled, then mixed with salt, seasoned with herbs and laurel, and packed tightly in sterile jars. To store snacks under plastic lids, it is poured with brine obtained from water with spices.

In a tomato for the winter

Canning is one of the best ways to prepare young pods in fresh tomato paste. Some housewives do not sterilize jars, but use vinegar. This product is a good preservative. According to the recipe, select:

• tomatoes - 1500 grams;
• asparagus beans - kilogram;
• garlic;
• bulb;
• basil;
• ground pepper;
• salt - 1.5 tablespoons.

Tomatoes are dipped in boiling water for a few minutes, cut into pieces. Lightly fry chopped onion in sunflower oil, mix it with tomatoes. When the tomato boils, add salt, put garlic, pods, pepper. After a quarter of an hour, season with basil. The appetizer is laid out in jars, poured with vinegar or sterilized.

Instead of fresh tomatoes, you can use tomato paste, which is enough for one glass per kilogram of beans.

Method without sterilization

To quickly close the fruits of legumes for the winter, some connoisseurs of culinary masterpieces preserve them with celery. For the marinade you will need:

• vinegar - 100 grams;
• sugar - 2/3 cup;
• salt - 2 tablespoons;
• water - liter.

For washed pods, and they are taken 2 kilograms, cut off the ends, boil for 2 minutes. Celery is placed in a sterilized jar, beans are placed on top.

To prepare the marinade, salt, sugar, vinegar are poured into clean water, put on fire, boiled after boiling. Pods are poured into them, the snack is not sterilized, but immediately rolled up with lids.

Asparagus caviar

Using tomatoes, sweet peppers, greens, legumes are used to make preparations for the winter, which are consumed as a separate dish, served with meat as a side dish, eaten with boiled new potatoes and even with pasta. In order to cook caviar, take:

• sweet pepper - 500 grams and a spoonful of ground;
• tomatoes - 1500 grams;
• pods - 3 kilograms;
• green parsley - a bunch;
• sugar - 1 tablespoon;
• salt - ¼ cup.

The beans are washed, cut without ends. Peppers are cleaned from seeds and crushed, garlic is rubbed. All vegetables, together with tomatoes, are passed through a meat grinder. Parsley, spices are placed in the resulting mass, boiled over low heat, not forgetting to stir. Hot caviar is poured into sterile jars and rolled up with lids.

Canning green beans

Young asparagus pods are prepared for storage with various seasonings. Allspice and bay leaf give them a special taste, vinegar - sharpness. The canning process includes several stages:

1. Green beans are washed, freed from veins, cut into pieces and blanched for 3 minutes.
2. The onion is chopped into squares. It is placed along with fragrant peas and leaves at the bottom of the jar.
3. The beans are stacked on top.
4. Boiling water is added to vegetables.
5. After a quarter of an hour, water is poured into a saucepan, salted, sugar is poured, boiled for no more than a minute.
6. Hot marinade and vinegar fill jars with pods.

So that the lids do not swell, the green pods are sterilized. For half a kilogram of asparagus, you will need an onion head, 2 bay leaves, 5-6 peas, 10 grams of salt, sugar to taste.

How to store beans

Seams from a dietary plant product do not deteriorate for a long time. Experts recommend using them for two years; it is not advisable to save bean blanks for a longer time. Preservation is best stored in a special room - in the cellar, in the basement.

After opening the jar, the pods must be used within 5 days, leaving the product in the marinade or brine on one of the shelves of the refrigerator.

This product is considered very rationed in terms of calories. For eating one hundred grams of asparagus, your body will receive 21 kcal, which is not significant compared to ordinary glasses of juice. In addition, one of the features of asparagus is the absence of lactose and cholesterol.

Among the most common types of asparagus are soybean, green, white, purple, legume and sea. Asparagus beans, which will be discussed in this article, include vegetable protein, vitamins A, C, thiamine and riboflavin, iron, phosphorus and manganese, magnesium and fiber.

If you want to preserve the special taste and beneficial properties of asparagus, you just need to study the most popular recipes for winter preservation of this product. In addition, harvesting asparagus in combination with other vegetables will allow you to unload a little hard everyday life in the cold season, as you will already have a ready-made dish on the table for your loved ones.

It is best to use not old, but young juicy pods of asparagus beans, then they will look perfect in any plate and taste a little crispy. Note that the taste of white and bean asparagus is almost similar to each other, so you can safely use the classic or other recipes for both types of product.

Asparagus salad for the winter (classic)

Bean asparagus is much more affordable in our regions and the reasonable price for this product contributes to the manifestation of greater interest in recipes using it.

Ingredients:

• bean asparagus - 1.5 kg
• sugar - 200 gr;
• vinegar - 100 gr;
• salt - 1.5 tbsp. l.;
• litere of water

First, a marinade is made from sugar, vinegar, salt and a sufficient amount of water. Then the asparagus beans are cleaned from the tips and placed in sterilized jars. The marinade is heated and poured with boiling water into jars, which are then immediately twisted.

Asparagus salad with vegetables for the winter

Ingredients:

• asparagus beans - 1 kg
• tomato - 700 g
• onion - 200 g
• carrots - 200 g
• parsley
• sugar - 1.5-2 tbsp. l.
• salt - 3 tsp
• vinegar (9% is perfect) - 1.5 tbsp. l.

In this case, we advise you to cut the asparagus beans into small oblong pieces, up to about 5 cm each. Beans need to be boiled for about 5 minutes, and then cooled. Onions must be cut, carrots - grate on a coarse grater, then stew. Cut the tomatoes into small cubes. Then put all the ingredients in a saucepan and simmer for about half an hour. Then we disband the banks and close.

Do not forget that the jars must be turned over and wrapped well in a warm blanket until the flesh cools completely.

Asparagus salad in tomato sauce for the winter

This recipe uses Krasnodar tomato sauce, but you can choose the one that suits the asparagus beans at your discretion and will be available for purchase.

• asparagus beans - 2.5 kg
• water - 1 tbsp.
• carrots - 1 kg
• onion - 1 kg
• tomato sauce - 0.5 l
• parsley, dill - 1 bunch (optional)
• basil - 2 sprigs
• salt to taste

Rinse bean pods well under running water and remove excess. Cut into small pieces. Then place in a saucepan and boil in a small amount of water. This will allow the beans to absorb less liquid.

The onion should be cut into rings, and the carrots should be coarsely grated. Throw the food into the pot with the beans.

Add thick tomato sauce, finely chopped herbs and salt. Mix everything and simmer over low heat for another 15 minutes. Then you can safely decompose the resulting mass into jars and close tightly.

Advice: If you want a more savory taste, you can add a little grated or crushed garlic. Also, instead of garlic, you can throw a small piece of hot pepper into the jar.

Remember that pasteurization occurs at a temperature of 50-85 degrees. For cans of one and a half liters - within 15 minutes, for two-liter - 20 minutes. If the jars are poorly sterilized, your dish may explode prematurely.

Asparagus salad with zucchini and cabbage for the winter

One of the very tasty and satisfying salads for the winter is a salad that combines asparagus beans, cabbage and zucchini. To prepare the preservation, you will need the following ingredients:

• Asparagus beans - 2 cups;
• Zucchini or eggplant - 1.7 kg;
• Cabbage - 1.5 kg;
• Tomatoes - 1 kg;
• Bulgarian sweet pepper - 1 kg;
• Onion - 6 pcs.;
• Sugar - 1 ½ cups;
• Vegetable oil - 400 ml;
• Vinegar - a tablespoon;
• Black pepper or a mixture - 2 tsp;
• Salt - 1.5 tbsp;
• Sugar - 2 tbsp.

Cabbage must be shredded. Peel and chop the pepper and onion. Wash the zucchini and cut into slices. Tomatoes are peeled with boiling water and finely chopped or driven through a meat grinder.

Advice: Before starting cooking, it is better to prepare the marinade in advance.

This will require vegetable oil, which will need to be mixed with dill, salt, sugar and vinegar.

Then the marinade is mixed with chopped vegetables and boiled for no more than 30 minutes. add beans and cook for another 5 minutes. After that, you can safely send the mass to the banks and close it for the winter.

Advice: In addition, bay leaves can be added to each dish with beans, which will give the winter preparation a very pleasant and interesting taste.

Asparagus salad with mushrooms for the winter

In this recipe, mushrooms will be a very interesting addition, which will give the salad a wonderful taste.

Ingredients:

• Asparagus beans - 1 kg;
• Fresh mushrooms - 1.5 kg;
• Elastic tomatoes - 3 kg;
• Carrots - 1.4 g;
• Fine sugar - 10 grams;
• Vegetable oil - 180 ml;
• Vinegar (9%) - ½ cup;
• Salt - 25 grams;
• Peppercorns - 4 pieces.

We sort through the mushrooms, peel and cut off the leg, leaving two centimeters. We don't cut very small. If it is butter or mushrooms, leave them as they are.

Peel and grind tomatoes in a meat grinder. Grate carrots.

Then we begin to sauté all vegetables with mushrooms in oil for 30 minutes, add sugar, salt and pepper to the pan. Then add the beans and simmer for another 5 minutes.

Add vinegar and cook for another 5 minutes. Then you can quickly pour the mass into jars and bury it.