green beans in oil they are a preserve perhaps different from the usual but very useful to bring some summer flavors to the table during the cold season. Green beans are in season from late May and throughout the summer, so August (but also July) is the best time to prepare this. home preserves. You can customize the preserve by adding flavors, if you want, such as oregano, chilli, mint or whatever you prefer. The most boring part will be precisely that of cleaning the green beans, but if you do it in company, between a chat and another, I bet that time will pass you in a flash, and even if you have to do it yourself you can always take the opportunity to see the last installment of your favorite series;) Once that is done, the rest of the process will be quick and easy. In short, if you too want to get a different and tasty side dish for the winter from to hold in food storage , here is my recipe!
First of all, take care of sterilized jars (here the guide to do it correctly).
Wash the green beans well and clean them by removing the ends.
Pour the wine, vinegar, peppercorns and coarse salt into a saucepan and bring to a boil, then lower the green beans and cook for about 15 minutes (they should be soft but firm and compact).
Drain the green beans and let them dry on a kitchen towel, then distribute them in the glass jars, adding the peppercorns and a few pieces of garlic, then cover completely with oil.
Let it rest for a few hours, then top up the oil if necessary (the green beans must be well covered), close tightly with the lids and pasteurize, boiling the jars tightly closed in boiling water for about 20 minutes, then let them cool and let them rest in a dark place for at least 2 weeks.
The green beans in oil are ready.
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