Green Beans in Brine

Besides freezing, preserving in brine is one of the most popular ways to store green beans. Green beans in brine are used to prepare tasty salads or added to stews and vegetable dishes.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 47 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Green beans, fresh

  • 1 l Water

  • 1 teaspoon Salt, table

  • 2 spoons Vinegar, apple

Steps

  1. Clean the green beans (remove the stems and any strings), wash them, and drain. Optionally, cut them into shorter pieces.

  2. Place a pot of water and salt on the stove. Add the cleaned and washed green beans to the boiling water and cook for 5 minutes. Add vinegar and bring everything to a boil.

  3. Distribute the hot green beans into jars for preserving. Pour the cooking water over them, ensuring it reaches 1 cm below the rim of the jars. Seal the jars tightly and pasteurize at 100 degrees Celsius (e.g., in the oven) for 40 minutes.

  4. Cool the pasteurized jars with green beans. Store them in a dark, dry, and cool place.

Nutrition Information (Per 100g)

  • Calories: 15.5 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 3.5 g
    • Sugars: 0 g
  • Protein: 0.5 g
  • Fiber: 1.5 g

Advice

It is recommended to repeat the pasteurization process after a few days. This time, pasteurize the jars at 100 degrees Celsius for 20 minutes. You can also increase the amount of vinegar if desired. Raw green beans contain a toxic protein called phasin, which causes the clumping of red blood cells. Phasin breaks down after just a few minutes of cooking. Therefore, never use uncooked green beans!