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If you have too many beans, you can simply boil them down and keep them that long
Practical and durable: insert beans
Beans are a versatile and grateful vegetable. The best way to preserve green beans is to lay them down, but placing beans can also be a convenient way to dry the legumes.
Schnippelbohnen: Pour green beans sour
Acid pickling is a very old method of preservation: like sauerkraut, green beans can be preserved by lactic acid fermentation. The product is very healthy and rich in vitamins and can be kept for a whole year.
- Wash the bean pods, remove both ends and cut the beans into pieces about two centimeters long. Mix the beans with plenty of salt and let them steep for an hour. Press the beans with force into sterile glasses to prevent air pockets. The juice of the beans should emerge and cover the vegetables. Gently cap the jars with a lid to allow the gases to escape, and store them dark. Ideal are mason jars with rubber ring or stoneware pots. The beans now ferment in about four weeks by lactic acid fermentation. Since raw beans, even when fermented, contain the toxic phasin, you must heat the snap beans before eating them.
Boil beans
An alternative to pickling green beans is by boiling in salt water or vinegar water. Bean kernels can also be inserted in this way. These should, however, be cooked before being placed. Beans processed according to the following recipe are also stable for one year and can be used immediately if needed without heating.
- Clean the beans by washing them, cutting off both ends and, if necessary, pulling the thread off or by peeling the bean kernels out of the pods. For bean seeds: Cook the legumes in salted water for 10 minutes. Place the green beans vertically in close proximity to each other in sterile glasses or pour in the cooled bean kernels. Boil plenty of water, dissolve salt in it and let it cool again. Alternatively, you can also use water-diluted vinegar (2: 1) and dissolve some sugar in it. Fill the glasses completely with the broth. Boil the filled glasses for two hours at 120 ° C either in the oven (in the dripping pan filled with water) or in the saucepan.