To have the vegetables always available and at any time of the year, the ideal solution is undoubtedly the conservation in glass jars! One of the problems I notice concerns the consistency of the preserved vegetables: they are often mushy, when instead they should keep their natural So today we will see together how to obtain very crunchy green beans through sweet and sour preservation! In this long-life preparation we must not fear the risk of contamination by botulinum: the strong acidity and the presence of sugar, in fact, prevent the germination of the spores.
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Identity Card of the Recipe
- 18 KCal Calories per serving
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Ingrediants
- 600 g of green beans
- 250 ml of vinegar
- 500 ml of water
- 70 g of sugar
- 30 g of coarse salt
Materials Needed
- 4 jars with a capacity of 250 ml l "one
- Screw caps
- Large saucepan
- Chopping board
- Knives
Preparation
- Sterilize the glass jars with their respective screw caps: insert caps and jars in a saucepan, fill with water and bring to a boil. Leave the jars to simmer for at least 20 minutes.
- Meanwhile, clean the green beans by removing the ends from each pod. Wash the green beans with a jet of cold water, rubbing them gently. Dry the green beans with a cloth.
Proper cleaning
To remove any traces of bacteria and impurities from green beans, it is advisable to dip them in a solution of water and sodium bicarbonate (natural disinfectant agent). The green beans must then be rinsed thoroughly in clean water.- In a saucepan, pour about 200 ml of water and bring to the boil. Add the sugar and coarse salt, then mix until completely dissolved. Combine the syrup obtained with the remaining liquid (water and bleached vinegar).
- Remove the jars and jars from the water and wait a few minutes to let them air dry.
- Insert the green beans vertically into the jars, gently pressing them together to fill the spaces. If necessary, cut the green beans to get the right length. With the cut pieces you can fill other jars.
- Pour the sweet and sour liquid into the jars until the green beans are completely covered. Close the jars with the respective screw caps.
Did you know that
To keep the green beans covered by the sweet and sour liquid, it is advisable to insert a press into the jar.- Place the jars in a high and capacious saucepan, then fill with plenty of water to cover the jars.
- Turn on the fire, bring to a boil and calculate 7 minutes (starting from boiling). Turn off the heat and let it cool completely in its own pasteurization liquid.
- Remove the cans of preserves from the water, dry them and label them. Consume the sweet and sour green beans at least after 2 weeks.
- Store in a dark and dry place. Consume sweet and sour green beans within 12 months.
Alice's comment - PersonalCooker
Did you like the recipe? You can replicate it using other vegetables: the technique is also perfect for preparing carrots, courgettes and peppers!Nutritional values and Health Comment on the recipe
The Crunchy Green Beans in Bittersweet are a food that can be contextualized between the side dishes.
They provide a low amount of energy (based on the role in the meal), supplied mainly by carbohydrates, followed by proteins and finally by lipids (almost absent).
The carbohydrates are mainly simple, the peptides of low biological value and the few polyunsaturated fatty acids. Cholesterol is absent and the fibers are very high.
The Crunchy Green Beans in Sweet and Sour lend themselves to any diet.
The average portion of Crunchy Sweet and Sour Green Beans as a side dish is about 150-300g (25-55kcal).
