In winter, I use pickled string beans not only as a snack, but also add them to various salads and second courses. It is good to add such beans to a vegetable stew and bake with meat. The billet turns out delicious and very crispy. I share the recipe.
Ingredients
- String beans - 2 kg
- Carnation - to taste
- Black Pepper (peas) – to taste
- Water - 3 l (+ for blanching)
- Vinegar (9%) – 50 ml
- Salt - 3 art.l.
Step-by-step cooking recipe
Wash the bean pods, cut off the tails. If the pods are too long, cut them into 2-3 pieces.
Place the prepared beans in pre-sterilized jars.
Boil water and pour boiling water over beans in jars. Cover the jars with sterile lids and leave to warm up for 20 minutes. Then drain the water and repeat the procedure again with new boiling water.
If desired, add peas of black pepper and cloves to the jars.
Cook brine from 3 liters of water and salt.
Pour boiling brine over the beans in jars to the top, add vinegar.
Roll up the jars with the blank, turn upside down, wrap them up and leave them to cool completely. Store the cooled string beans in a cool, dark place.
