Delicious zucchini and bean recipes for the winter, including how to prepare and store caviar

Vegetable preservation takes place in the fall. Winter brings a time to relax from gardening chores. For dinner, you'll grab some delicious and flavorful zucchini, cooked with beans for the winter, and make a side dish with meat. That's it: a delicious meal is ready, and your family will be absolutely delighted. That's why we suggest exploring these original salad recipes.

Features of preparing zucchini and beans for the winter

Preserving salad is not difficult if you have a few interesting recipes on hand and have considered some important points.

The snack contains beans, which makes the preparation process a little more complicated:

1. It is allowed to make this delicacy with green and grain beans.
2. Beans go well with other foods, but they are most often cooked with tomatoes.
3. Before adding the tomatoes, carefully remove the tough skin. To do this, rinse them and plunge them into boiling water for 2-3 minutes. Using a slotted spoon, remove them and let them cool slightly. Peel off the skins.
4. The salad is not sterilized because it requires a long cooking time.
5. It's important to follow sanitary rules: wash jars with a soap and soda solution and sterilize them, and boil lids. Wash all vegetables thoroughly and peel them if necessary.

Selecting and preparing the main ingredients

To prepare a delicious vegetable salad, you need to choose and prepare the ingredients correctly:

1. Use fresh zucchini, preferably young, with thin skin. The vegetable should be clean, free of any signs of rot or mold. Before cooking, wash it thoroughly, peel, and remove the seeds.
2. Sort and rinse the green beans. Drain off excess moisture. Cut into 2-4 cm pieces.
3. Place the beans in an enamel bowl, rinse under running water, and soak in cold water for 8-10 hours. If the recipe calls for boiled beans, place the bowl on the stove and cook until the beans reach the specified temperature, adding a little salt.
4. Select ripe, fleshy tomatoes. They should be pureed using a blender or food processor. For a more tender pulp, the resulting mixture should be passed through a sieve.

Recipes for cooking zucchini with beans

On the Internet you can find a huge number of interesting recipes for preparations for a delicious zucchini salad with beans for the winter.

Therefore, we suggest considering the most popular of them to diversify a meager diet in winter.

Zucchini caviar with beans

With proper timing, caviar cooks quickly. Let's look at a step-by-step process for preserving caviar for the winter.

You need to prepare:

• beans (grains) – 200 grams;
• peeled zucchini – 3 kilograms;
• onions – 150 grams;
• carrots – 180 grams;
• tomato paste – 110 grams;
• rock salt – 35 grams;
• granulated sugar – 30 grams;
• oil (for frying) – 20-30 milliliters;
• garlic – 3 cloves;
• table vinegar – 35 milliliters;
• sunflower oil for the preparation – 60 milliliters.

The day before canning, sort the beans, wash them, and soak them for 10 hours. Strain, refill with liquid, and place them on a low heat for half an hour. The beans should be half-cooked.

Wash the zucchini, remove a thin layer of skin and seeds. Chop the cooked flesh into medium-sized cubes.

Peel and wash the onion and carrot. Dice the onion and finely grate the carrot. Place two frying pans on the stove and grease them with vegetable oil. Fry the onion and carrot in the small frying pan, and the zucchini in the large frying pan.

Combine the vegetables in a deep saucepan. Add the tomato paste, salt (not iodized), and granulated sugar. Cover and simmer over medium heat for half an hour. Then add the beans, finely chopped garlic, vinegar, and oil. Stir and continue cooking for another 10 minutes.

Delicious salad with apples

To preserve this delicacy you will need:

• rock salt – 60 grams;
• vinegar 6% – 70 milliliters;
• juicy tomatoes – 750 grams;
• vegetable oil – 100 milliliters;
• apples – 270 grams;
• white beans – 240 grams;
• garlic – 50 grams;
• zucchini – 1.5 kilograms;
• granulated sugar – 75 grams;
• sweet peppers – 350 grams.

Soak the beans and boil until tender. Wash the zucchini, peel and seed it. Chop into strips.

Peel the bell peppers, wash them, and cut them into medium-sized cubes. Wash the tomatoes and divide them into 4 equal wedges. Place them in a blender and puree until smooth. Do the same with the apples.

Pour the prepared fruit and vegetable mixture into an enamel saucepan. Place on the stove and bring to a boil. Add the acid, oil, salt, and granulated sugar. Stir and bring to a boil.

Add beans, zucchini, and peppers. Cook for 40-45 minutes on low. Portion the flavorful salad into sterilized jars and seal tightly.

Eggplant salad without vinegar

Products:

• eggplants – 1.2 kilograms;
• beans – 500 grams;
• carrots – 250 grams;
• onions – 100 grams;
• sweet peppers – 0.25 kilograms;
• tomatoes – 0.5 kilograms;
• garlic (heads) – 1 piece;
• chili – 1/2 piece;
• sunflower oil – 100 milliliters;
• granulated sugar – 1 tablespoon;
• table salt – 1 tablespoon;
• citric acid – 1.5 teaspoons;
• ground pepper – to taste.

Prepare the beans by soaking them for 8 hours. Boil for 40 minutes at medium heat from the moment they come to a boil.

Rinse the eggplants and remove the stems. Cut into 2 equal halves. Place in a suitable container and season generously with salt. Cover and let sit for 15 minutes. After 15 minutes, rinse, pat dry with disposable towels, and chop into small cubes.

Peel and finely chop the onion. Do the same with the carrots, but cut them into strips using a grater.

Remove the seeds and white membranes from the chili peppers and chop finely. For a spicier taste, use them with the seeds. Do the same with the bell peppers.

Peel the garlic and press it through a garlic press.

Pour the specified amount of oil into a heavy-bottomed pan and heat until hot. Add the eggplant and fry for 5 minutes.

Add the onion and carrot and continue cooking for 3 minutes. Then add the 2 types of pepper; stir.

Scald the tomatoes with boiling water and remove the skins. Using a food processor, chop them. Add them to the pan with the other ingredients.

Once boiling, add salt, granulated sugar, and garlic. Heat for 4-7 minutes.

Add the cooked beans and continue simmering for 15 minutes. Add citric acid and ground black pepper, if desired. Stir and simmer for 5 minutes.

Place in sterile jars and seal tightly. Turn the lids upside down and wrap in a warm blanket. After cooling, store in the cellar.

Salad of small beans and zucchini

To prepare, you need to purchase:

• asparagus beans – 500 grams;
• tomatoes – 350 grams;
• carrots – 100 grams;
• onions – 0.1 kilogram;
• table salt – 15 grams;
• granulated sugar – 15 grams;
• table vinegar – 20 milliliters;
• fresh herbs – to taste.

Wash the beans and let them drain. Cut into 2-4 cm long pieces. Place in boiling salted water and cook for 5 minutes. Cool.

Peel the onions and carrots and chop them into strips. Fry them in a hot frying pan with vegetable oil.

Peel the tomatoes and dice them. Combine in a heavy-bottomed saucepan with the beans, sautéed vegetables, sugar, table salt, acid, and chopped herbs. Simmer for 40 minutes, stirring regularly.

Place into sterile jars and seal tightly. Cool under a blanket and store.

Expiry date of blanks

It is recommended to store the snack in a cool, dark place at a temperature no higher than 4°C (4°F). Under these conditions, the shelf life of the canned product is up to 12 months.

Once opened, the salad is recommended to be consumed within 3-7 days.

After opening the sealed lid, store strictly in the refrigerator.