Foreword

Vegetables and fruits help us to replenish the reserves of nutrients at the right moment. The queen of vegetables is considered by many to be ordinary beets. After all, the amount of minerals and vitamins in it practically does not change, be it boiled, fresh or whole pickled beets for the winter.

It is very difficult today to imagine our menu without traditional vinaigrette, herring under a fur coat, cold beetroot or hot borscht. In addition, beets themselves can be a great side dish for meat or fish.

Betaine gives beets such an intense burgundy color. Potassium, phosphorus, zinc, magnesium, iodine, vitamins A, C, PP - this is an incomplete list of vitamins and microelements it contains. So it's not for nothing that every hostess has fresh whole beets in the refrigerator, and canned pickled beets are stored in the pantries for the winter.

This root vegetable is distinguished by the fact that the composition of trace elements and vitamins with heat treatment practically does not change.

The recipe for making pickled beets without additives is quite simple. We need the root crop itself (in the required amount), as well as 9% vinegar, salt, sugar, black peppercorns and water for the marinade. Pre-sterilize the jars in the oven or under a lid with steam and dry them. We select small, 5-6 centimeters in diameter, beets, wash them, while thoroughly cleaning them from dirt.

To make the pieces of adhering dirt easier to wash, you can pre-soak the selected vegetables for 15 minutes in cool water... Cut off long tails and roots. Then put it in a saucepan and boil it. To determine the extraction time, pierce the root vegetable with a fork. If it pierces easily, we take it out and put it in a container with cold water for a few minutes. This will make it easy to peel off the top skin and peel it off. We put whole peeled vegetables in jars.

While they cool down to room temperature preparing the marinade. For each liter of water, we need 20 g of salt and sugar, 100 ml nine percent vinegar and a couple of black peppercorns. Bring the mixture to a boil and fill the prepared containers with beets. Then we sterilize them at a temperature of 90 ° C for 10-15 minutes, taking into account the size of the root crops. Then we seal the jars with lids, turn them upside down and send them to cool in a warm place. In winter, pickled beets can be used as a snack, borscht dressing or beetroot dressing.

Whole marinated beets with the addition of horseradish will delight spicy lovers with their taste. For this recipe, we need to boil and peel it in the same way as in the previous recipe. We clean the horseradish root and cut into thin slices or rub. The amount depends on the desired degree of pungency. On average, 1 medium-sized root is recommended for 1 kg of vegetables. At the bottom of the container, lay out horseradish, a few bay leaves, then fill the jar to the shoulders with prepared beets.

It is impossible to find a simpler way of canning beets than pickling. Pieces of beet, rich in taste and pleasantly crispy - just a godsend to absolutely any dish.

You will need:

• 800 g of beets;
• 4 incomplete tsp vinegar;
• 2 incomplete Art. l. salt;
• a quarter glass of sugar;
• 5 glasses of water;
• 3 carnation stars;
• 3 peas of allspice.

Cooking steps:

1. The beets are thoroughly washed, then cooked over medium heat until full readiness... Cooled and cleaned.
2. The root crop is cut thin straw or simply crushed with a grater.
3. Chopped beets are put in jars that have been washed and dried beforehand, but not sterilized.
4. Water is poured into the container for making the marinade, spices are added, and salt and sugar are added. The liquid is brought to a boil.
5. Prepared jars are poured with boiling marinade.
6. All containers with laid out beets are immediately poured with vinegar, covered with pre-boiled lids and sterilized for a quarter of an hour.
7. Upon completion of sterilization, the cans are rolled up and cooled.

Canned apple salad recipe

The peculiarity of this salad is that it can be canned quickly enough, and eaten with lightning speed. In addition, the combination of ingredients such as carrots, beets and apples makes the workpiece as vitaminized as possible.

You will need:

• 3 kg of young beets;
• 2 Kg Antonov apples;
• 1.5 kg of carrots;
• 6 with a slide Art. l. salt;
• 1.5 cups of any vegetable oil;
• half a liter of water.

Cooking steps:

1. The beets are thoroughly washed and stored in a deep container.
2. The vegetable is poured over with water and put on fire.
3. Beets are boiled over medium heat until half cooked.
4. The root crop is cooled and crushed with a grater.
5. The apples are washed. The peel and core are removed from them. They are finely chopped or chopped on a grater.
6. The carrots are also peeled and rubbed.
7. All prepared components are laid out in a deep container.
8. Oil, salt and water are added. Everything is thoroughly mixed and put on fire.
9. The salad is cooked for a quarter of an hour.
10. Banks are processed with soda and must be sterilized.

When the salad is ready, it is immediately laid out in jars and rolled up.

Canning caviar

Zucchini, like eggplant caviar is well known to all. But few people know about beetroot. Although, in terms of its taste, it surpasses other options.

You will need:

• 1.5 kg of beets;
• 250 g of young carrots;
• 250 g onions;
• 2 pcs. any sweet pepper;
• 2 pcs. red pepper;
• 250 g tomatoes;
• salt;
• sugar.

Cooking steps:

1. Beets are boiled. After that, it is cooled, cleaned and crushed with a grater.
2. Tomatoes are doused with boiling water. After this manipulation, they are easily peeled from the skin and finely chopped.
3. Carrots are also chopped using a regular grater.
4. Chop the pepper and onion as small as possible.
5. All prepared vegetables are laid out in a deep container, bulk ingredients are added to them: salt and sugar.
6. All ingredients are thoroughly mixed and the container is put on fire.
7. Vegetables should be stewed for at least half an hour, stirring as often as possible.
8. Ready caviar laid out in clean and dry jars, after which they are sterilized for a quarter of an hour.
9. It remains only to roll up, turn over the jars and wrap them up.

Such homemade dish one made with one's own hand never beats the one offered in the dining room. It is very tasty to spread bread with such caviar. It perfectly complements any side dish.

Appetizing snack of canned boiled beets with beans

Canned beetroot is often used for cooking delicious borscht, but if you add one more ingredient to the workpiece - beans, then in winter it will remain to boil potatoes with meat, add the contents of the jar and boldly invite everyone to family dinner.

Ingredients:

• 1 liter beans (raw);
• 750 g of beets;
• 950 g tomatoes (ripe red);
• 500 g carrots;
• 480 g of onions;
• 350 g sweet pepper;
• 260 ml of vegetable oil;
• 125 g of sugar sand;
• 35 g table salt;
• 250 ml tomato sauce;
• 15 ml of vinegar essence.

Preparation:

1. Pre-pour the beans with water for 10 hours, then boil them, making sure not to boil.
2. After blanching, remove the peel from the tomatoes with a sharp knife (if there is no time or desire, you can not peel it).
3. Raw vegetables(carrots and beets) grate with large holes.
4. Peel the peppers from the seed pods and cut them together with the onions into thin half rings.
5. Send all prepared (chopped) vegetables to a large container, then add the rest of the ingredients (except the essence) and put on high heat.
6. After boiling violently, reduce the heat to minimum. Boil for a little longer than an hour and a half.
7. Pour in the essence, immediately put it in small glass containers, seal with tin lids.

"Bystryashka" - preservation of beets without sterilization

Simplicity of the recipe, lack of long-term sterilization, appetizing appearance and excellent taste qualities turned such a blank into a canning that is popular in every kitchen. Residents of apartments will especially appreciate the recipe, for whom it is problematic to store beets in winter, because despite all the tricks it will certainly turn into a soft "accordion".

Ingredients:

• 1 kg 850 g beets;
• 2 kg 650 g tomatoes;
• 315 g of garlic (for those who do not like spicy, you can reduce the amount);
• 280 ml of refined oil;
• 50 g chili peppers;
• 30 g salt;
• 45 g of sugar sand.

Preparation:

1. Grind raw vegetables - grate the beets, and turn the tomatoes into mashed potatoes with a blender or meat grinder.
2. Cook with oil for a little less than two hours, stirring often and thoroughly.
3. Add the remaining ingredients, boil at a slow boil for a quarter of an hour and send to a prepared container (sterilized clean and hot jars).
4. Cool upside down, you don't even need to wrap it up.

Harvesting for borscht with cabbage

You will need:

• 1 kg of tomatoes;
• 1 kg of onions;
• 2 kg of young carrots;
• small head of cabbage;
• 1 kg of ordinary medium-sized beets;
• 3 incomplete Art. l. salt;
• a third of a glass of sugar;
• a glass of any vegetable oil;
• incomplete glass of vinegar.

Cooking steps:

1. Tomatoes and onions are cut into half rings.
2. The cabbage is finely chopped.
3. Beets and carrots are chopped with a grater.
4. All ingredients, with the exception of vinegar and beets, are placed in a deep container and put on fire.
5. After a quarter of an hour, after the resulting mass boils, you can add the beets and pour in the vinegar.
6. The mass is boiled for a maximum of 10 minutes.
7. The finished gas station is laid out in pre-sterilized cans and rolled up.

An excellent borscht is obtained from such a dressing.

Pickling tops

Beet tops very helpful. And if you cook it correctly, it is also incredibly tasty.

You will need:

• leaf stalks - 300 g;
• salt - 1 tsp with a top;
• sugar - 0.5 tsp;
• garlic - 1 clove;
• horseradish - half a sheet;
• dill - 1 umbrella;
• allspice - 5 pcs.;
• black pepper - 10 pcs;
• vinegar - a quarter cup.

Cooking steps:

1. The stalks of the leaf tops are thoroughly washed and cut. The size of the pieces depends on where you plan to use finished product... If in the soup - then small, if in the form of a snack - you can cut it longer.
2. Finely chopped garlic and horseradish are placed in jars previously washed with soda and treated with boiling water, dill and a mixture of peppers are added.
3. To the very edges of the jar, it is filled with beet stalks.
4. The filled jar is poured with cooked boiling water and must be infused for a couple of minutes.
5. After the time has elapsed, the boiling water is poured into a container.
6. In the same way, another pouring is performed, after which the empty cans must be covered with prepared lids.
7. Sugar and salt are poured into the water poured into the container. The resulting mixture is put on fire, brought to a boil.
8. Vinegar is poured into each of the jars and hot brine.
9. It remains to roll up the cans with lids and wrap them up until they cool completely.

How to pickle beets for the winter (video)

Despite the fact that beets can be bought without any problems at any time of the year, the period of their conservation still falls in the fall. With the help of delicious and simple blanks you can not only significantly reduce the cooking time, but also add festive table wonderful dishes... Moreover, not only dressings and salads can be prepared from beets. It goes well with berries; both jam and marmalade are made from it.

Homemade recipes without sterilization for the winter - good way replenish stock delicious compotes, jams, pickles and other snacks, ready meals... Do not forget to follow the advice of experienced craftsmen to help you prepare quality canned food, as well as share your secrets to keep them at home.

For the preservation of conservation, it is important to observe precautions. Every housewife knows very well that heat treatment can get rid of germs and infections, so homemade preparations are always sterilized very carefully. If the lids are swollen, the contents of such blanks can no longer be eaten.

Despite this, you can prepare homemade preparations for the winter without sterilization - this method is much easier. Thus, it is possible to save the set useful microelements and vitamins in foods. When using this method, you must also follow certain rules otherwise all the work will be wasted.

Do you think you can pickle without sterilizing the jars?

Yes you canNo, everything will explode

How to prepare jars

It's pretty simple. Banks should be washed, checked for chips, cracks. They just have to be perfect! It is also necessary to check the covers: if they are screwed, it is advisable that they are new.

This piece has a slightly spicy flavor.

Products for canned beets are taken as follows:

• A kilogram of beets.
• 200 ml of water.
• 200 ml of 9% vinegar.
• 1 tablespoon sugar
• Half 1 tsp salt.
• Several black peppercorns and one bay leaf per jar.
• Half a cinnamon stick.

Canning sequence:

1. The beets are cleaned of dirt and washed well, then filled with water and cooked.
2. After that, the water is drained, and the beets are cooled.
3. Cold vegetables are peeled and cut into arbitrary cubes.
4. Sterilize the containers and, while they are warm, place the beetroot pieces in them.
5. At this time, boil a glass of water with vinegar, bay leaves (2 pcs), black pepper (4 peas), cinnamon, sugar and salt.
6. Containers with beets are poured with marinade, screwed with lids and left upside down for 12 hours. After that, the workpieces are transferred to a dark and cool place.

Such beets are prepared quickly. The recipe is for 4 liter cans.

First of all, prepare the following foods:

• Beets - 2 kg.
• 9% vinegar - 2 tbsp. l.
• 4 glasses of water or beetroot broth.
• Up to 8 tbsp. l. Sahara.
• Salt - 2 tsp
• Carnation - 8 pcs.
• Several bay leaves.

Cooking process:

1. Beetroot peels well. Everything is thoroughly washed.
2. Now the beets need to be boiled until tender, which is checked with a knife. It should pierce the product freely.
3. The broth is poured into a separate cup and cooled.
4. After cooling, the tubers are peeled and cut into strips.
5. It fits into the banks beetroot... 1-2 leaves of laurel and 2 carnations are stacked on top.
6. 4 cups of broth is put back on the stove, salt, sugar and vinegar need to be added there. After boiling, the mixture is poured into jars.
7. The cans are twisted and turned upside down. Leave for 10 minutes. And after cooling, turn over and put in a dark and cool place.

A vegetable prepared in a similar way prevents the development of atherosclerosis, as it cleans blood vessels.

Required Ingredients:

• Water - 1 liter.
• Salt - 100 g.
• Sugar - 4 tbsp. l.
• Beets - 1 kg.

Beets are prepared like this:

1. The water is boiled in a saucepan and then cooled. After that, salt and sugar are added to the liquid.
2. The beets are cooked in another saucepan, after which the water is drained and only vegetables remain.
3. After that, they are peeled and cut into slices in any option.
4. Everything fits into containers and poured with marinade, after which the jars are twisted.

For borsch

V summer time you can prepare a dressing for borscht.

To do this, you need the following products:

• Beets - 3 kg.
• 2 medium onions.
• A pound of tomatoes.
• Carrots - 1 kg.
• Bulgarian pepper - 0.5 kg.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• The rest of the spices to taste.

The cooking procedure consists of the following steps:

1. Containers and lids are prepared in advance. Then they are left warm.
2. Tomatoes are crushed to a state of gruel. To do this, take a blender or meat grinder.
3. Beets are peeled and cut into strips.
4. Peeled carrots are grated.
5. The onion heads are peeled and diced.
6. Bulgarian pepper is cut in the same way.
7. Tomato gruel is boiled over a fire for 15 minutes, spices, salt and sugar are added to it.
8. After that, beets are added to the tomato mass, and after 20 minutes, the rest of the vegetables.
9. After that, you need to boil the dressing for another 30 minutes.
10. Then the mass is poured into jars, which twist well. After the dressing has cooled down, you can put it in a specially designated place - dark and cool.

Prepare the following foods:

• Beets - 1 kg.
• Vegetable oil - 100 ml.
• 3 tbsp. l. Sahara.
• Salt - 1 tsp
• 9% vinegar - 4-5 tbsp. l.
• Black ground pepper- 1 tsp.
• Cilantro seeds - 1 tsp
• Garlic - 1 large head.
• Walnuts - 10 pcs.
• Ground red pepper.

Sequence of work:

1. Garlic and walnuts are crushed, and cilantro is ground with a mortar.
2. All products intended for the marinade are combined.
3. Beetroot cut into large strips is poured with marinade and put under oppression for a day.
4. After that, the beets are laid out in banks, they are closed nylon cover and placed in the refrigerator.

Boiled beets for the winter without sterilization

Such beets are usually harvested for vinaigrette.

Required products:

• 2 kg of beets.
• 2 liters of brine water.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• 5 peas of black and allspice.
• Mustard beans - 5 pcs.
• Carnation - 5 pcs.
• Table vinegar - 1 tbsp. l.

Preparation:

1. Rinse the root crop well and boil until soft, cool.
2. Cut the beets into cubes, the size is chosen as desired.
3. Lay out the blanks in clean, pre-well-washed jars.
4. Now the marinade is being prepared: the water is brought to a boil, salt, sugar and other spices are added to it.
5. Boil the brine for another 10 minutes, so some of the water will evaporate and the liquid will become more saturated.
6. Hot brine is poured into the jars, after which you need to add a spoonful of vinegar to each of them and immediately roll up the container. Now you can leave the blanks to cool, and then transfer them to the marinade storage room.

Tips: 9% vinegar can replace 5%, but then take three glasses instead of two. You can sterilize jars in a water bath, in microwave oven or in the oven. The lids must be sterilized in boiling water. It is important that the marinade itself is poured into warm jars. This will ensure good twist and you don't have to be afraid that the can will burst due to the temperature drop.

How and how much to store

Keep jars of canned beets best in the basement, cellar, refrigerator. It is important to determine a place for each jar, create a suitable climate, and then you can enjoy until spring mouth-watering snacks... Can also be stored on the balcony (most importantly, to avoid frost!). Usually, blanks are stored for no more than 2 years.

Autumn is the time for canning, and every housewife knows this very well, therefore she takes pickling and salting seriously various fruits... What does not end up in jars: vegetables, fruits, root crops, beet preparations for the winter are considered especially popular, because this great snack To different dishes... From useful product you can make a lot of canned goodies, which will undoubtedly brighten up cold weekdays and delight in winter holidays.

How to pickle beets for the winter: a recipe

The easiest way to harvest red beets is to marinate. Juicy and crunchy beetroot slices are ideal for any dish, making it a wonderful and necessary addition.

It will take a total of 1-1.5 hours to prepare the products and the cooking process itself, but how much delicious treat you will receive, and it will not be a shame to present the guests.

Ingredients

Per 1 liter can

• Beets - 750 g.
• Vinegar 9% - 2 tbsp l.

Marinade products

• Salt - 20 g.
• Sugar - 100 g.
• Water - 1 liter.

Spices

• Carnation - 3 pcs.
• Allspice - 3 peas.

Preparation

1. My root vegetable.
2. Cook it (until tender) over medium heat for about 40 minutes.
3. Cool and peel the beets.
4. We cut it into strips, or three into coarse grater.
5. We shift the slices into pre-prepared jars (we wash and dry them beforehand, but do not sterilize them).
6. Preparing the fill for conservation:

• mix sugar, water, salt, spices in a separate saucepan;
• bring everything to a boil and fill the cans with hot liquid.

1. Add to containers with beet vinegar, cover them with boiled lids and sterilize within 10 minutes.

After sterilization, the jars are hermetically closed and cooled - a delicious "winter" snack is ready to eat.

What to cook from canned beets

Marinating beets for the winter is very beneficial, because a harvested storehouse of vitamins can easily become an integral part various dishes... It is a mistake to think that there is a pickled root vegetable only logical as a snack.

Beet pickling goes well with the following dishes:

• Borsch;
• beetroot;
• vegetable salad and caviar;
• the vinaigrette;
• all kinds of side dishes;
• sandwiches;
• sauces, etc.

Canned beets are also excellent seasoning to meat, fish, potato and other dishes.

If you suddenly do not have aromatic spices at hand for seasoning the above portions, then the absence of fragrant spices can easily be replaced with one sweet and sour preservation. She will give the dish an unusual taste and make it a special piquant treat for the whole family.

Ingredients

• - 0.5 kg + -
• - 1 kg + -
• - 5 teeth + -
• - 0.5 kg + -
• - 2 tbsp. + -
• - taste + -
• - 3 tbsp. + -
• Spices to taste + -

Preparation

Preservation of beets for the winter in the form of vegetable caviar - great option harvesting your beloved and incredibly healthy root vegetable.

Combined with other vegetables and spicy spices the red fruit shows its best taste, which is impossible not to notice when crunching with homemade pickled product.

1. Wash the vegetables and peel them.
2. Rub the carrots and beets on a coarse grater, chop the tomatoes in a meat grinder.
3. V enamel pot pour vegetable oil, warm up the container for a few minutes, then put it on the heated bottom grated beets and carrots.
4. Simmer vegetables for 10 minutes under closed lid, then add twisted tomatoes and finely chopped garlic to them.
5. For the next 20 minutes, simmer the vegetables under a closed lid, while not forgetting to stir the caviar from time to time.
6. Season the dish with vinegar, salt and spices to taste. Mix everything thoroughly and simmer over low / medium heat for another 7-10 minutes.
7. We lay out the hot caviar in sterilized jars, after which we roll them up.
8. Cool the twist by turning the cans upside down.

After complete cooling, we take the product for storage in a cold and poorly lit room. Observing correct temperature regime and general terms and Conditions storage, the beet curl will be stored not only until winter, but also until the first spring drop.

How to preserve beetroot caviar (method II)

To cook vegetable caviar with beets for the winter, you can do it differently.

Ingredients

• Beets - 500 g.
• Vegetable oil - 2 tbsp. l.
• Salt - ½ tsp
• Zest and juice from ½ lemon.
• Sugar - 2-3 tbsp. l.

Step by step execution

1. First of all, boil the root vegetable until tender. Then we cool it down, clean it and on fine grater rubbing.
2. Place the chopped beetroot mass in a saucepan. Add salt, sugar to it, lemon juice, zest and vegetable oil.
3. Stir the contents and set aside for 5-10 minutes. for extinguishing. We simmer under a closed lid, stirring occasionally.

We lay out the warm product in sterilized jars, roll them up - and voila: the beets are ready for the winter.

More cooking beetroot caviar and savory snacks described in separate articles.

How to close beet salad without sterilizing

Beetroot blanks for the winter cannot be imagined without the traditional canned salad... Having prepared the dish in the fall, you will significantly save time in winter, using the finished product in several forms at the same time: appetizers for hot dishes, as a side dish, and, of course, as a basis for borscht.

It will take about 1.5-2 hours to prepare the canning, but the result of the spin will be worth the effort.

Ingredients

• Beets - 1 pc.
• Sugar to taste.
• Tomatoes - ½ whole fruit.
• Onions - ½ whole fruit.
• Carrots - ½ whole fruit.
• Bulgarian pepper - ½ whole fruit.
• Salt to taste.
• Vegetable oil - 1-2 tbsp. l.
• Bitter chili to taste.

Preparation

1. Wash vegetables, dry, peel.
2. Cut the pepper and onion into strips.
3. In vegetable oil, fry the slices in a pan until softened.
4. Rub on a coarse grater raw beets, mix it with mashed tomatoes and send everything to the stewed vegetables.
5. Simmer the salad for an hour over moderate heat, stirring occasionally.
6. Grind the chili in a meat grinder, add it to the vegetables and simmer everything together for another 20 minutes.
7. We lay out ready salad on the jars (you do not need to sterilize them), cork them, cover them with a blanket and leave to cool.

It will be even easier to prepare beets for the winter if you use simple culinary tips, greatly facilitating the rolling of the root crop.

The first thing to pay special attention to is the choice of beets. To successfully preserve it, the fruits must initially be boiled, and the cooking speed directly depends on the size and quality of the root crop.

Small beets are best cooked. The cooking time is 30-60 minutes. Root vegetables that are large in size take many times longer to cook. That is why it is recommended to use small or medium-sized fruits for conservation.

To prevent red beets from losing their attractive color during cooking, add lemon juice (2 tsp) and vinegar (1 tsp) to the water. They will not only preserve the natural shade of the root vegetable, but also give it more saturation.

You can read more about the methods of cooking beets in our articles on the site.

When preparing beetroot and vegetable salad, you can add a pinch of caraway seeds to the canning. It will make the taste of the workpiece more piquant, moreover, it will help useful substances natural product better assimilate.

To give original taste beets are often harvested with other foods and aromatic spices.

For those who cannot decide what to add to the preservation in addition to the main ingredient, we offer a list of a wide variety of products that will undoubtedly decorate the winter preparation you have prepared.

• Walnuts;
• Sauerkraut or pickled cabbage;
• Seaweed;
• Pickled tomatoes and cucumbers;
• Olive oil (if desired, you can replace vegetable oil, which is most often used for cooking and stewing root vegetables intended for spinning).

Garlic, coriander, chili pepper are used as spices for preserving beets for the winter. Bay leaf, peppercorns, grated horseradish and much more. The choice of spices directly depends on your taste preferences.

And although the red root vegetable is a year-round vegetable, we all harvest it in the fall. Such dainty beetroot preparations for the winter significantly save our time during the cold season and decorate the winter holidays with their presence. That's why it's time to stock up interesting recipes and start canning the red fruit.

Happy cooking and bon appetit!

Pickled beets for the winter are excellent workpiece to be done in the summer. Beets can be canned, pickled in own juice, make of it beet juice... At home, you can make a simple salad from this blank, marinate whole beetroots, or use a beetroot to prepare a fridge. This article will cover both recipes fast food pickled beets, and those that require patience and hard work.

Pickled beets for the winter are an excellent preparation

Many recipes for such a blank are quite specific. But among them there is the main one, classic way cooking. If done correctly, it will be delicious. So what products are needed?

• Buriak.
• Allspice.
• Bay leaf.
• Water.
• Carnation.
• Salt.
• Sugar sand.
• Vinegar.

1. First you need to wash main ingredient... Marinating and even more so canning dirty beets is not permissible. The stalk and tops are removed. The peel must be cut off.
2. Next, the vegetable must be chopped. Any cutting, for example, into cubes.
3. The root vegetable must be boiled. The water must be salty. The approximate cooking time is 30 minutes. There is no need to drain the red water. Alternatively, it can be boiled and whole beet, however, this complicates the process of work, since then, before cutting it, it will be necessary to wait for it to cool completely.
4. Boiled beets will need to be poured with marinade. It is prepared like this: it dissolves in boiling water granulated sugar, vinegar and salt.

Pickled beets for the winter (video)

How to pickle beets in jars without sterilization?

Such a salad preparation can be made without sterilizing the container. This is a pretty simple way to create it.

This requires the following ingredients:

• Buriak.
• Water.
• Vinegar.
• Vegetable oil.
• Sugar sand.
• Salt.
• Greens (to taste).

Such a salad preparation can be made without sterilizing the container.

The sequence of stages of preparation:

1. The preparation of the workpiece begins with washing the main ingredient. The root crop is cleaned of tops, peels and stalks.
2. A container with water is placed on the stove. She licks. You can boil the whole vegetable, or you can pre-cut it into small pieces. It does not matter. After half an hour, it is worth checking the vegetable for readiness, if it is easily pierced with a fork, the container can be removed from the stove, but if not, the cooking time is extended.
3. Further in glass containers vinegar and oil are poured. If desired, you can also add chopped herbs and allspice.

The workpiece is transferred to a container along with the water in which it was cooked. You can start spinning.

Delicious beets marinated in Ossetian style

The Ossetian way of pickling beetroot means that horseradish will be used in the recipe.

Ingredients for this recipe:

• Beets (main product).
• A spoonful of horseradish.
• Sugar sand.
• Water.
• Salt.
• Vinegar.

The Ossetian way of pickling beetroot means that horseradish will be used in the recipe.

Sequential cooking plan:

1. Root vegetables that will be pickled should be washed and peeled. Even if the beet is young, the peel still needs to be removed.
2. Next, it must be boiled in boiling water. The water should be well salted.
3. Glass containers are sterilized and cooled down with the neck down.
4. Take the root of horseradish and rub it on a grater. V this recipe only grated horseradish will be used, so you should not put it chopped into each container.
5. The vegetable is cut and immersed in a hot glass container.
6. The liquid in which it was cooked should boil again. You need to add spices, vinegar and a little sunflower oil at this stage.
7. After that, the workpiece is poured with the resulting marinade. Banks can be rolled up.

Marinade for beets at home

There are several ways to create a marinade for this vegetable.

The simplest of them is done this way:

1. The liquid in which the vegetable was cooked does not drain. It will be the base of the marinade.
2. While the liquid has not cooled down, salt and sugar sand are added to it. Everything is stirred.
3. Then vinegar and vegetable oil are added. As alternative option, you can use not vegetable, but olive oil... There should not be too much vinegar in the marinade, otherwise the beets will have an unpleasant aftertaste.

There are several ways to create a marinade for this vegetable.

Advice: if it was decided to make the preparation without sterilizing the cans, then vinegar must be added to each of them, regardless of whether it was part of the marinade or not.

How to deliciously pickle beets in Georgian style?

The Georgian way of pickling beetroot is one of the best... This recipe uses nuts, so the vegetable is delicious.

So, the necessary products:

1. Beet.
2. Sugar sand.
3. Water.
4. Salt.
5. Vinegar.
6. Garlic.
7. Allspice.
8. Nuts (walnuts).
9. Coriander.
10. Seasoning to taste (it is recommended to use Khmeli-suneli).

The Georgian way of pickling beetroot is one of the best

Recipe:

1. The first step is to wash the main ingredient. It must be prepared for boiling, or rather, it must be peeled and cut.
2. The beets will be ready when they can be easily pierced with cutlery. The water in which it was boiled should not be drained.
3. In red boiling water, it is necessary to dissolve all the spices from the list of ingredients, including granulated sugar. This will be the harvesting brine.
4. The cooled vegetable is mixed in chopped walnuts and vinegar.
5. The container is sterilized.
6. The resulting mass is transferred to jars and filled with brine.
7. On the last stage the process of twisting the cans should take place.

Korean style pickled beets: the best recipe

The Korean way of making marinade for vegetable preparation involves the use of sesame seeds.

You need to find the following products:

• Buriak.
• Sugar sand.
• Sesame.
• Salt.
• Garlic.
• Vegetable oil.

Consistent cooking method:

1. First you need to prepare the vegetable for cooking. It must be washed, peeled from the stalk and peel. Then the beet is rubbed on a grater, preferably on a coarse one.
2. The grated vegetable is combined with finely chopped garlic and salt. Also, sesame seeds and granulated sugar must be added to this mixture. At the end, oil is added. Everything is mixed and infused for 15 minutes.
3. A little sesame seeds should be left. They need to be fried. It is necessary to ensure that the grains do not burn, otherwise the workpiece will have bad smell and smack.
4. Hot sesame is added to the container with the mass, the ingredients of which have already absorbed the oil and spices.
5. While the mass is infused, you need to sterilize the glass container.
6. The workpiece is transferred to cans for further seaming in them.

In this recipe, there is no cooking, and the marinade is made without water. That is why the workpiece turns out to be quite thick, reminiscent of frozen gravy in consistency.

Harvesting beets for the winter: a rare recipe (video)

These are just some of the ways to cook pickled beets. Some cooks, before rolling this vegetable into jars, do not boil or marinate it, but insist in a large number spices. This method is also interesting and certainly deserves attention.