Pickled Green Beans
10 servings
20 minutes
Marinated green beans are an elegant combination of crunchiness and a tangy sweet-sour note, familiar to many in Russian cuisine. This recipe originates from ancient vegetable preservation traditions, allowing the freshness of the harvest to be preserved for months. The bright green beans infused with garlic aroma and delicate wine vinegar make an ideal snack for meat dishes or a standalone gastronomic delight. Chilled, they acquire a particularly expressive flavor, while the marinade highlights their natural tenderness. The ease of preparation makes this recipe accessible even to beginners, and its versatility is an indispensable addition to the festive table. In every crunchy note lies the harmony of nature and culinary mastery.
1
Wash the bean pods, remove the ends and the side 'string'. Dip in boiling salted water for 5 minutes, then drain and rinse with cold water to stop the cooking process.
- Green beans (string beans): 500 g
- Water: 1 l
2
Place the beans in a pre-sterilized glass jar, arranging the pods vertically. On top, add peeled and slashed garlic cloves.
- Garlic: 4 cloves
3
Boil 1 liter of water in a pot with sugar, salt, and vinegar. Pour the boiling marinade over the beans. Seal tightly and let the jar cool completely. Store in a dark, cool place.
- Water: 1 l
- Sugar: 100 g
- Salt: 1.5 tablespoon
- Wine vinegar: 50 ml
