Green Bean Salad for Winter

A wholesome, quick, and easy preserve for winter! Put up a batch and enjoy!

Recipe author

Servings:

Green beans

Tomatoes

Onion

200

Carrots

200

Sunflower oil

Bay leaf

Peppercorns (black peppercorns)

Salt

Sugar

1.5

Garlic

Fresh herbs (dill and parsley, equal parts, a medium bunch)

Vinegar (9%)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 17 % 2 g

Carbohydrates 67 % 8 g

57 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

Prep the vegetables.
Step 2:

Wash the green beans and cut them into 1 1/2-inch (3–4 cm) pieces, trimming off and discarding the ends.
Step 3:

Score the tomatoes, blanch them, and slip off the skins — the texture is nicer without them.
Step 4:

Boil the green beans for 5 minutes.
Step 5:

Dice the tomatoes, transfer them to a large pot, and simmer over low heat for 15 minutes from the time they come to a boil.
Step 6:

Peel and chop the onion and carrot, then sauté them in a skillet with the sunflower oil.
Step 7:

Once the tomatoes are soft, add the salt, sugar, bay leaf, and peppercorns.
Step 8:

Then add the sautéed onion and carrot.
Step 9:

And the green beans. Simmer over low heat for 20 minutes from the time it returns to a boil.
Step 10:

After 20 minutes, add the washed, chopped herbs, the vinegar, and the peeled, thinly sliced garlic. Simmer for 5 minutes and, without taking the pot off the heat, spoon the salad into sterilized jars. Seal the lids and cool them upside down under a towel or blanket.