which you can prepare as long as the season lasts. Other vegetables are also ideal for maintenance, not only cabbage, zucchini carrots and peppers.
July is just the beginning of the season for green beans, which will last until September. However, do not hesitate with the collections and put it in the jars nowTo be able to see as soon as possible that it tastes even better after incentive. You will be able to enjoy it all year round.
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Sauer green beans gains a new taste, different from fresh or cooked vegetables. It is moderately acidic, refreshing and slightly salty (the green variety has a more intense taste, and yellow is more creamy and subtle).
Depending on what spices and additions you use, It can also have notes of garlic, dill or other spices. It is best to mow only young beans, because the older ones are too hard and lacked.
Sauer green beans can be not only tasty, but above all A healthy addition to the diet due to its probiotic nature. Supports intestinal work, which translates into better digestion and a stronger immune system.
Thanks to the pickling process, nutrients in green beans become more easily absorbed for the body. It is worth recalling that this vegetable contains, among others: vitamins: C, K, A, B group vitamins (B1, E), it also includes: potassium, phosphorus, calcium, iron or magnesium.
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Do you want to prepare sauer green beans? Great, then start with a trip to a vegetable garden or grocery store to the necessary ingredients that will be useful to you as additions.
Recipe for sauer green beans – ingredients:
- Asparagus beans – 1 kg
- Water – 1 liter
- Garlic – 7 teeth
- Pepper – 7 grains
- Koper – 2 stalks with canopies
- Salt – 2 tablespoons
- Sugar – 1 tablespoon
For brine:
- Water – 2 liters
- Salt – 2 tablespoons
Rinse the green beans, remove the woody tips, boil the water in a pot along with salt and sugar. Put the vegetables when boiling water appears and cook for about 3 minutes on medium heat. Strain the green beans and put it into cold water. Place it in washed, scalded vessels, e.g. jars.
Put dill, garlic cloves and pepper inside. In the second dish, prepare a brine and then pour the beans. The jars turn off and let stand in a warm place for a week, then move them to a cool pantry. After half a year they will be ready to eat.
