Marinated green bean for winter

To prepare pickled green beans for the winter, you will need green beans. It is best to preserve this vegetable immediately after harvest, so that the beans do not absorb air into their cavities.

Rinse each bean in water, trim the ends and any discolored spots.

Place a pot with water on the stove, add 3 pinches of citric acid to it and bring the liquid to a boil. Put washed and cleaned bean pods into the boiling water. Cook for exactly 2 minutes. Citric acid can be replaced with lemon juice, it is added to prevent the bean pods from changing color and darkening during cooking.

After that, remove the beans with a skimmer and drain them on a colander, rinsing with cold water. This thermal treatment method is called blanching. Thanks to it, the pods will become softer, the skin will lose its density, and you will be able to fill the jar with beans.

Put the pods in a rinsed jar to the top.

In a small container, add peppercorns, a couple of cloves, salt, granulated sugar. Pour 0.5 cups of water and pour in 2 tbsp of 9% vinegar. Bring the marinade to a boil.

Pour the prepared marinade into the jar with beans. Place the jar in a pot on a towel or cloth. Pour warm water into the pot up to the neck of the jar. Place the pot on the stove and sterilize the jar with bean pods on the lowest heat for about 20 minutes from the moment the liquid in the pot boils, covering it with a metal lid.

After that, remove the jar from the pot and screw or roll the lid on.

Turn the jar upside down and make sure to let it cool in this position. Wrapping it in a blanket is optional.

Transfer the ready cooled preservation to its long-term storage place. Marinated string beans are ready for winter.