How To Cook Recipe For Pickles With Green Beans

Pickles , pickles and sauerkraut are a small part of the traditional Bulgarian salads that are present on the table during the cold winter months. Pickles are pickled and fermented vegetables. They are not only healthy, but also increase immunity, prevent allergies and weight loss. They are consumed mainly in winter. The name pickle comes from the word "torsch", which means "sour" in Persian and Kurdish.

A variety of vegetables are used to prepare such winter vegetables, but we suggest you prepare a pickle from a delicious legume - green beans.

Green beans are a low-calorie vegetable rich in many useful nutrients. That is why adding it to pickles and in general to our menu in any form will provide many benefits to the body, and it is also very tasty. Spicy peppers, celery, carrots, beets, cabbage, garlic and other vegetables can also be added to pickles. Vinegar, salt, sugar, oil, various herbs and spices such as black pepper, chervil and others are used for marinating.

Pickled with green beans and cauliflower - Picalili

• 150 milliliters of white wine vinegar
• 75 grams of sugar
• 1 and 1/2 teaspoons turmeric
• 2 bay leaves
• 200 grams of cauliflower, cut into small roses
• 1 carrot, thinly or into circles
• 100 grams of green beans, chopped
• 1-2 hot peppers, finely chopped
• 4 teaspoons corn flour
• 1 tablespoon wholemeal mustard

Put vinegar, sugar, turmeric, bay leaf and 1 teaspoon of sea salt in a saucepan, pour 100 milliliters of water and wait for the liquid to boil.

Meanwhile, blanch the cauliflower, carrot, green beans and hot peppers - each vegetable separately until soft. Transfer them to a colander to drain well.

Mix the corn flour with 2 tablespoons of water and stir.

When the vinegar mixture boils, add the blanched vegetables to it. Return to the heat and add the cornflour, stir and cook for a few minutes until the sauce thickens nicely. Remove from the heat and add the mustard. If you do not plan to use on the same day, pour the pickle into a jar and close.

Sterilize the jars for 15-20 minutes in boiling water. If you plan to eat the pickle in the coming days, you can store it for up to 3 days in the refrigerator.

Pickled green beans with peppers

• 2 pounds of green beans
• 500 grams of peppers, hot or sweet, roasted or raw (optional)
• 1/2 teaspoon sugar
• 2-3 tablespoons salt (about 50 grams)
• 350-400 milliliters of white wine vinegar
• 500 milliliters of water
• 1 bunch fresh dill
• 1 clove garlic, peeled

Sterilize several jars and their caps, keep them hot.

Cut the green beans into equal lengths so that they can fit in the jars. In a large saucepan pour the vinegar, oil, water, salt and sugar, stir. Bring the mixture to a boil, then add the green beans and cook for about 20 minutes.

Fill jars with boiled green beans, roasted or fresh peppers, garlic and dill. Pour the marinade over the top and close tightly with lids. Place the jars in a large saucepan, cover with water and sterilize for 10 minutes after boiling. Then cool to room temperature. Allow the green bean pickle to ferment for at least 2 to 3 weeks before eating.

Tips for proper preparation of pickled green beans

• Use fresh green beans, preferably home-grown. If you have not grown in the garden, buy varieties without face and avoid green beans with withered edges.
• Be sure to cool the well-cooked green beans to prevent lactic fermentation. Otherwise, white precipitate will separate at the bottom of the jars, the color of the marinade will change and the canned beans will not be edible.
• Test the jars for good sealing by pressing on the center of each cap (it should not move).

Useful information about pickles:

• Bacteria that cause fermentation break down sugars and starch and produce nutrients that are more easily absorbed by the gastrointestinal tract. Some secrete lactic acid, which is a natural preservative that stimulates the growth of good bacteria.
• October and November are the preferred months for preparing fermented winter vegetables at home due to the abundance of vegetables.
• Fermented vegetables are considered a natural probiotic because they stimulate bacteria in the gastrointestinal tract that help the immune system.
• The high salt content is among the disadvantages of pickles. Sodium in salt can cause problems in people with high blood pressure, obesity, heart and kidney disease. If you fall into these risk groups, limit the amount of pickles consumed or try to prepare it with low salt content.
• Another disadvantage of pickles is that they use a lot of vinegar, whose role in weight regulation remains controversial, but can certainly cause heartburn and exacerbate the problems of people with more sensitive stomachs.