In the middle of autumn, beet harvests in my kitchen are the final chord of the conservation season. When various jams, preserves, compotes and salads have already been prepared, and there are several boxes of beets on the balcony, there is nowhere to go, and you need to urgently come up with something tasty and healthy from beets for the winter.

Many modern housewives do not pay special attention to beet harvesting, believing that this vegetable is available all year round. Meanwhile, there are many interesting recipes that can significantly enrich and expand the range of our usual winter preparations, especially during fasting. In addition, beetroot preparations such as, for example, dressing for borscht significantly save time and make life easier for modern women.

In my collection there are still not a lot of beet recipes for the winter, but I honestly promise you that every year I will replenish this page with new, interesting and tasty recipes.

Delicious recipes for pickled beets for the winter

Almost all housewives pickle beets, it can be used when dressing borsch, you can make vinaigrette, eat as an appetizer or use in other dishes. Pickled beets for winter recipes are very tasty   and you will be able to use satisfyingly, let's dwell on them in more detail, this product is worthy of your attention without a doubt.

Pickle beets for the winter step by step recipe

• Small beets, if not, cut large;
• Vinegar;
• Granulated sugar;
• Salt;
• Peppercorns, black;
• Laurel leaf;
• Boiled water.

• Cook the beets until it is ready, but the main thing is not to digest it, wait until it cools down and clean it.
• Now we should start cooking the marinade. The proportions were taken for 8 liters of water: Sugar - 5 tablespoons, salt, pepper, vinegar to taste. The marinade should turn out to be slightly brackish, so do not get carried away with salt.
• With my can of hot water, very carefully, put the beets in cans, and pour the marinade prepared earlier.
• We cover the cans with a lid, sterilize, small cans for about 8 minutes, three liter cans for about 15 minutes.
• Cool the jar, turn the lid to the bottom and wrap it with a towel, after it has completely cooled, put it in a dark, cool place.

Beets for the winter pickled delicious recipe.

Ingredients for two liter cans:

• Beets - one kilogram;
• Vinegar 9% - one glass;
• A decoction of beets, or water, two glasses;
• Sugar - 4 tablespoons;
• Salt - one teaspoon;
• Clove - 4 pieces;
• Laurel leaf.

• Cook the beets in a saucepan until it is pierced with a knife or fork. Boiled water does not drain, pull out the beets, cool and clean, then cut into strips, put into sterilized jars, add 2 cloves and a bay leaf to the jar.
• Now we take the remaining broth, measure two glasses, add salt, vinegar, sugar and bring to a boil, and pour the beets in the jars with it.
• Roll up the cans, turn them upside down, leave them for about fifteen minutes, cool them and put them in a dark, cool place for storage.

Pickled beets for winter recipe without sterilization, video

Pickled beets for the winter. these are recipes. that was very tasty   we suggest you try using it yourself, and on this we say goodbye to you, wish you good luck in cooking, all the best and see you far on our site a farmer without hassle!

Pickled beets for the winter, the recipes are very tasty

Proper nutrition throughout the year, this is the key to our health. For proper nutrition, you need to choose the right foods, that is, those foods that are best for our body. The human body has the ability to adapt to a specific region. Therefore, in the diet you should have products from your region, since they are optimal in biological composition to your body, you are used to eating them from childhood. In summer and autumn you can eat fresh fruits and vegetables, but in winter and spring you can eat canned foods. Today we’ll talk about how to cook pickled beets for the winter, the recipes are very tasty.

In the fall, a very large selection of products for harvesting, I will now describe to you a method of preserving a very useful product - beets. Beets in both raw and canned form are very healthy. Improves hormonal balance, vision, liver and heart function, relieves constipation. Beets can be eaten as a salad, in soups and borschs, as a snack. In addition to beets, you can still cook delicious cucumbers with ketchup chile.

The method of preparing winter beet harvesting is very simple

Beets are selected in red without white streaks, washed and cut into small pieces (the average beets are cut into four or six parts, peeling is not necessary). Jars for harvesting beets for the winter need to be thoroughly washed and rinsed with boiling water or sterilized. In a clean jar, lay the chopped beets and pour the marinade.

For the marinade we take one glass of water, add one glass of 9% vinegar, a pinch of salt a couple of cloves, a bay leaf, allspice and black pepper, one tablespoon of sugar. All this is mixed, put on fire, bring to a boil, turn off the fire and leave to cool. Pour the beets with a cooled marinade. Cans can be covered with paper and tied with something or covered with a simple plastic cover. Store workpieces in the refrigerator or basement (in a cool place).

Another way to harvest beets for the winter

• 4 kilograms of beets,
• 2 kilograms of onions,
• vegetable oil 300 ml,
• sugar sand 9 tbsp. spoons
• 1 cup 9% vinegar.

We clean the onion and cut into rings or half rings. My beets, clean and grate. We place beets and onions in such dishes so that they can be put on fire. Add sugar and vinegar and mix. We leave this mixture for 12-14 hours, periodically need to be mixed. We put the dish on the fire, add vegetable oil to the mixture and bring to a boil, stirring. Cook for 15-20 minutes, then lay out the hot salad in clean jars and roll up. We put the banks upside down and leave to cool. Keep, like all workpieces, in a cool place.

Harvesting beetroot caviar for the winter

For 1 kilogram of beets, take a pound of carrots and a pound of tomato.

My beets and carrots are cleaned and grated. Heat a frying pan with vegetable oil (3 or 4 tbsp.spoons) and throw the beets and carrots there, mix and add 5 cloves of grated or crushed garlic. Fry for about 10 minutes then add chopped tomatoes. Stew for 20 minutes add spices: salt, two tablespoons of apple cider vinegar. Stir and simmer for another 10 minutes. We lay out on clean banks, roll up and set to cool upside down. Keep, like all workpieces, in a cool place. Also be sure to read the recipe. Salted cucumbers, a quick recipe in a pan

Greetings, my dear friends! Today I want to tell you how to cook delicious winter pickled beets according to simple recipes for the winter.

You ask, why procure it? Yes elementary - cook wonderful borscht, for example. This will be much less trouble in the kitchen. Or it is suitable for salads. Such as herring to a fur coat or vinaigrette. In fact, there are a lot of options.

For those who love this vegetable, such recipes will definitely please. Moreover, I tried to find for you more interesting ways and variations of making such an appetizer for the cold season.

Such blanks are directly real helpers to prepare quickly and tasty snacks to the table. Especially if you are waiting for guests, and time is running out.

So do not be lazy and make some jars for yourself according to any of the proposed recipes. Or maybe you will like several ways. I will only be glad that I helped you with this.

This recipe can be considered a classic, so it is the most common. Such blanks are suitable for everything. It can be cut as desired, if desired. I like the circles. But when the time comes and I get it, you can do anything with it - grate, cut into cubes or small cubes. And you can eat it like that, it is very tasty.

Ingredients:

• Beets - 1.5 kg
• Water for marinade - 3 glasses
• Table vinegar (9%) - 150 ml
• Sugar - 2 tablespoons
• Salt - 1 teaspoon
• Peas - 3-6 pcs.
• Carnation (buds) - 3-4 pcs.
• Bay leaf - 2 pcs.

Cooking:

1. Pour water into a saucepan and bring to a boil. Wash the beets thoroughly and place in boiled water. The water level should be 5-8 cm above the vegetable. Cook until cooked, about 25 minutes.

2. When it is ready, remove and cool. Then clean it and cut it as you like - with cubes, cubes, rings or half rings.

3. Thoroughly lay the beets in pre-sterilized jars and carefully pour boiling water so that the jars do not burst. Leave on for 10 minutes and then drain the water into the pan.

4. Add salt, sugar, peas, cloves and bay leaf to the water. Put the pot on the fire. Once the marinade boils, add the vinegar and cook for another 1 minute, and then remove from heat.

5. Pour the marinade into the cans with beets, evenly distributing pepper and bay leaf. Cans tightly close and turn over. Leave in this position until cool. Store in a cool place.

Pickled instant beets for cold borsch

For those who do not want to lose a lot of time for preparations, I prepared this recipe. You will spend no more than half an hour on everything. But I am sure that you will be satisfied when you try this appetizer. It is ideal for both cold borsch and classic.

Ingredients:

• Beets - 2 pcs.
• Water - 0.5 L
• Vinegar - 50 ml
• Sugar - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper peas - 5-8 pcs.
• Allspice peas -5-8 pcs.
• Bay leaf - 2 pcs.

Cooking:

1. Peel the beets. Then cut it into small sticks or grate it on a coarse (medium) grater.

2. Pour water into a suitable dish and place on a fire. Add salt, sugar, peas and bay leaf to it. Bring the marinade to a boil. When it boils, pour in the vinegar.

3. Put the beets there and mix. Hold it for 20 seconds, not allowing it to boil. Then remove from heat and transfer everything to a jar in a place with marinade and spices.

4. Cover and place in a pot of water. Put the pan on the fire, bring to a boil and sterilize for 15 minutes. Then carefully pull it out, cover it tightly and leave it to cool. You can store in the pantry at room temperature.

So that the cans in the pan do not burst, you can put any fabric on the bottom.

Recipe for a marinated beetroot appetizer with garlic

And for those who love sharper, this option should like. My husband is delighted with such a salad. Especially for him, I always procure at least three jars. But, alas, there is always little.

Ingredients:

• Beets - 2.5 kg
• Garlic - 1 head
• Sweet pepper - 500 gr
• Hot pepper - 1 pc.
• Onion - 250 gr
• Vegetable oil - a glass
• Sugar - 1/2 cup
• Salt - 1 tablespoon
• Vinegar 9% - 1/2 cup

Dear hostesses, please your men with such a savory snack. Depending on the taste, the amount of garlic and pepper can be adjusted as you like.

Beets for winter for borsch in cans (very tasty)

I want to offer you a very delicious borsch dressing for the winter. It is slightly different from traditional in composition. But I like it more. Try it and you. About 4.5 liters of blanks are obtained from the proposed composition.

Ingredients:

• Beets - 1 kg
• Carrots - 1 kg
• Onion - 1 kg
• Tomatoes - 1 kg
• Sweet pepper - 500 gr
• Vegetable oil - 200 gr
• Salt - 70 gr
• Sugar - 75 gr
• Vinegar 9% - 50 ml
• Water - 60 ml
• Bay leaf - 3 pcs.
• Allspice peas - 10 pcs.

Cooking:

1. Peel the beets, carrots and grate on a coarse grater. Peel and chop the onion, as for a salad. Then put the carrots, beets and onions in a large pot and mix.

2. Pour in water, 1/3 of vinegar, half vegetable oil and a little salt. Put on a small fire until vegetables give juice. Then increase the heat and bring to a boil. After boiling, reduce the heat, close the lid and simmer for 15 minutes.

3. While they are stewing, let's take care of the remaining vegetables. Peel the seeds and cut into strips. Grind the tomatoes with a blender. When the vegetables are stewed for 15 minutes, add pepper, the rest of the salt, sugar, vegetable oil, bay leaf, allspice and tomato puree to them.

4. Stir everything, increase the heat until it boils. And maintain a state of boiling by adjusting the fire. Add the remaining vinegar. Cover loosely so that nothing runs away. Simmer until cooked, about 30-40 minutes. Stir occasionally.

5. Then lay the finished dressing in sterilized jars, evenly distributing vegetables and marinade. Close with a sterile lid. Turn over and leave to cool completely. Then put it in storage for blanks.

Korean pickled beets for the winter

Many people love Korean cuisine. And I, too, am no exception, therefore, for myself, my beloved, I will always prepare several jars for this recipe. Moreover, you can use it in a day. I advise you to try.

Ingredients:

• Beets - 1 kg
• Onion - 1 pc.
• Korean carrot seasoning - 30 g
• Garlic - 4 cloves
• Salt - 1 teaspoon
• Sugar - 3 tablespoons
• Vegetable oil - 0.5 cups
• Acetic essence 70% - 2.5 tablespoons

Cooking:

1. Peel and grate the beets in a special Korean grater for vegetables. Put in a convenient deep bowl. Add salt, sugar, seasoning, vinegar and squeeze the garlic through a press. Stir and let marinate for 20-30 minutes.

2. Peel the onion and cut into half rings. Heat a frying pan with vegetable oil and fry until dark brown. Pour the oil from the pan through a sieve into a dish with beets and mix. The onion itself is not needed.

3. Put everything in a jar and tighten the lid. Refrigerate for a day. After that, our snack is already considered ready. You can store it in the pantry or in a cool place.

Whole pickled beets

How good is this way of pickling? Yes, by opening a jar of whole vegetables in winter, you can make anything and anything you like from it. You can cut into cubes, slices, straws or just grate. Very versatile.

Ingredients for a 1.5 liter jar:

• Small beets - how much will fit
• Black pepper peas - 5 pcs.
• Bay leaf - 1 pc.
• Water - 1 liter
• Salt - 2 tablespoons
• Sugar - 1 tablespoon
• Vinegar 9% - 2 tablespoons

Cooking:

1. To start, wash and put the beets in a pan. Fill with water and put on fire for 30-40 minutes, until cooked. The main thing - do not digest.

2. When it is ready, remove from heat, drain the water and let cool. After cooling, peel it off the skin and cut off the ends on both sides.

4. Pour water into the pan. Add salt, sugar and vinegar. Stir and put on fire. When it boils, leave it on fire for another 2 minutes, until sugar and salt are completely dissolved. Then fill it in the jar neck, not to the brim.

5. Cover and place in the pan. Fill the pan with 3/4 cans of water and set on fire. Sterilize for 25 minutes. If you have a 1 liter can, then 15 minutes will be enough for you.

6. Then gently pull out, roll up the lid and turn over. Wrap in a warm blanket and leave to cool completely. After that, you can clean up the workpiece storage.

Grated pickled beets in jars of vinegar

It turns out very tasty appetizer for this recipe. It can even be used as an independent dish. Or, when you open the jar, add some more ingredients and you get an amazing salad. For example, with grated garlic and mayonnaise.

Ingredients:

• Beets - 5 kg
• Vegetable oil - 300 gr
• Water - 500 ml
• Salt - 2 tablespoons
• Sugar - 200 gr
• Acetic acid - 2 tablespoons

Cooking:

1. Peel and grate beets on a coarse or medium grater. Transfer to the pan. Add salt, sugar, vegetable oil, 300 ml of water and acetic acid. Mix everything and place on the stove.

2. After boiling, add another 200 ml of water and simmer for 2 hours. Stir constantly so that nothing burns. Add more water if necessary.

3. After 2 hours have passed, remove from heat and place everything in sterilized jars, well sealing with a spoon. Tighten the covers tightly and turn over. Leave it until it cools completely. You can store at room temperature or in a cool place. From the presented ingredients, 5 liter cans were obtained.

Video on how to make marinated beets with zucchini is very tasty

I have many times described various recipes for salads for the winter, including. But such a recipe I present in the first. A very tasty and unusual snack will turn out for a festive table. A simple and detailed video will help you master this recipe.

Ingredients:

• Beets - 1 pc.
• Zucchini - 500 gr
• Sugar - 1 tablespoon
• Salt - 1.5 teaspoons
• Vinegar - 9% - 1.5 tablespoons
• Garlic - 3 cloves

Try to make such a snack for the winter. You and your guests will definitely enjoy it. I still sometimes, in the mood, add grated carrots there. Well it turns out very tasty.

For today, my dear readers, that’s it. But there are still a lot of interesting and tasty recipes for preparations for the winter. After all, the harvest is not over yet. So come back to me to replenish your culinary piggy bank.

Good luck with your workpieces! Until!

Beets are an amazing root crop. Despite the inherent sweetness, it is incomparable in spicy and sour dishes. Salads made from beets are extremely tasty, aromatic. A delicious beet salad for the winter is not just a preparation, but an exquisite dish that will certainly be in demand.

Small cucumbers in beetroot salad look original and taste excellent. Such a dish in the winter cold not only saturates, but also recalls the sunny summer. Each jar seems to contain a piece of it.

You will need:

• half kg young beets;
• 1 kg. Tomatoes
• half a salad bulb;
• a quarter kg. cucumbers;
• a couple of cloves of early garlic;
• floor art l salts;
• 50 gr celery leaflets;
• 5 peas of ordinary pepper;
• quarter 200 gr. cups of vinegar;
• a couple of laurel leaves;
• half tsp Sahara;
• 50 gr any greens.

Beetroot salad for the winter:

1. The existing husk is removed from the onion and it is cut into thin rings.
2. Beets must be washed, peeled and only then cut in the form of rings.
3. Naturally, cucumbers and tomatoes are also washed; stalks and tails are removed from them. Neat holes should be made on each of these vegetables. To do this, you can use a toothpick or an ordinary fork.
4. Cookware necessary for the successful preservation is being prepared. It is washed thoroughly and subjected to mandatory pasteurization.
5. Garlic and herbs are laid out in thermally processed jars.
6. Very tightly, then you need to lay out all the vegetables.
7. Water is poured into a suitable marinade and boiled. Fill the jars with boiling water and leave for at least twenty minutes, after which the water should be drained.
8. Fresh water boil again, only with spices, sugar and of course salt.
9. After boiling, the marinade moves into jars.
10. At the end, vinegar is poured into each jar, and they roll up without delay.
11. For slow cooling, they should be covered with something warm enough.

The most delicious beet salads for the winter

The combination of cabbage with beets is well known to everyone thanks to such a dish as borsch. But few people know about the existence of a surprisingly tasty snack of these vegetables. Its taste is not much similar to the famous first course, it is more intense and vibrant, with a pleasant, unobtrusive sourness.

You will need:

• 1 kg. young beets;
• 1 kg. ordinary cabbage;
• a quarter kg. lettuce;
• 5 two hundred gram glasses of water;
• couple of art. l Sahara;
• a couple of tsp salts;
• quarter 200 gr. cups of vinegar.

Salads for the winter are the most delicious of beets:

1. Beets should be boiled beforehand. Only in boiled form it is cleaned and cut into a thin straw.
2. The existing husk is removed from the onion and it is cut into thin rings.
3. Thinly chopped and cabbage.
4. Water is poured into a dish suitable for all further actions and mixed with sugar and salt.
5. After boiling, chopped vegetables are added to the water and in this composition the salad is boiled for literally ten minutes.
6. At the end of this process, vinegar is added to the salad.
7. It is necessary to take care of the packaging that is required for canning. It is washed with soda and subjected to high-quality sterilization.
8. Hot salad is laid out in jars processed with high temperature.
9. Cans are sterilized for half an hour in a container filled with water. At the end of this process, they are immediately rolled up.
10. The process of cooling the jars must be slowed down as much as possible. To do this, it is desirable to cover them with a warm blanket.

Beets for winter recipes very tasty salad.

An excellent spicy beet and horseradish appetizer simply cannot be ignored. This is just the case of an amazing combination of completely different components, creating a unique taste of ordinary products.

You will need:

• 4 kg young beets;
• half kg Tomatoes
• half kg lettuce;
• half kg juicy carrots;
• half kg sweet pepper;
• half kg horseradish roots;
• couple of art. l salts;
• a couple of tsp Sahara;
• 1 head of early garlic;
• couple of art. l vinegar
• two hundred gram glass of oil.

Beetroot salad for the winter recipes:

1. Beets and carrots with horseradish are washed and peeled.
2. All seeds are extracted from the pepper, and it is cut into several parts.
3. Onions and garlic are peeled off the existing husks. The onion is cut into several pieces.
4. Tomatoes are immersed in water for a few seconds and after that the peel is very easily removed from them.
5. Absolutely all vegetables are minced in a conventional meat grinder.
6. Oil is poured into a container suitable for all subsequent manipulations, mixed with sugar and the necessary salt and heated to the maximum.
7. All the chopped vegetables are attached to the oil and fry them until they become soft.
8. At this time, dishes are being prepared, which is simply necessary for the full implementation of the preservation process. It is washed with soda and sterilized.
9. The hot salad is transferred to already heat-treated jars and filled with vinegar, after which it immediately rolls up.
10. It is recommended to cool the jars upside down and securely wrapped in something very warm. Used for this and a plaid, and a blanket and an old jacket.

Red beet salad for the winter

The delight that you experience after you try this marvelous salad is beyond words. The refined taste and unsurpassed aroma of this dish simply cannot leave anyone indifferent. This appetizer magically transforms any side dish.

You will need:

• 3 kg young beets;
• half kg juicy carrots;
• half kg lettuce;
• half kg beans;
• paul L. tomato paste;
• paul L. oils;
• couple of art. l salts;
• floor art l ground pepper.

Red beet salad for the winter:

1. Beets are necessarily boiled in unpeeled form, only after that the peel is removed from it and it is chopped on a regular grater.
2. Beans are also pre-boiled.
3. Carrots must be washed, peeled and chopped after beets and the same grater.
4. The existing husk is removed from the onion and it is cut into thin halves of the rings.
5. Chopped vegetables are stacked in suitable dishes for further action.
6. All the remaining unspent components are added to the vegetables and in full the future salad is boiled for at least an hour.
7. At this time, you should prepare for the subsequent preservation of containers. It is washed very high quality and subjected to mandatory pasteurization.
8. Ready-made salad is put into the jars that have undergone heat treatment and immediately rolled up.
9. Cool the jars should be turned upside down and covered with something warm enough.

Important! Vegetables must be boiled over minimal heat, so that they only boil a little. In this case, you can not only avoid burning, but also keep the kitchen clean.

Tip: it is advisable to soak the beans first at night. This time will be enough for it to swell properly. Due to this, it will boil much faster. You can speed up this process even if you pour cold water into boiling water. Due to the temperature contrast, the beans quickly become soft.

Tasty beetroot salad for the winter

The most affordable vegetables, of course, beets and zucchini. To make a salad of them is not only very cheap, but also simple. But despite this, the finished product is so unusual that you want to prepare it as much as possible.

You will need:

• a couple of kg. young beets;
• 4 kg young zucchini;
• a couple of kg. lettuce;
• a couple of two hundred gram glasses of sugar;
• a quarter of a two hundred gram glass of salt;
• two hundred gram glass of oil;
• the floor of a two hundred gram glass of vinegar;
• third of tsp cinnamon
• half tsp ground ordinary pepper;
• a couple of carnation buds.

Beetroot salad for the winter in jars:

1. Beets should be boiled in advance so that it is about half ready. Only after that it can already be peeled and cut into miniature cubes.
2. Zucchini are washed and also cut into cubes of the appropriate size.
3. The existing husk is removed from the onion and it is cut into tiny pieces.
4. Without exception, all prepared vegetables are transferred to utensils suitable for all further manipulations and mixed with all necessary components without exception.
5. In full, the vegetable mass is boiled for about half an hour.
6. While vegetables are boiled, you should start preparing containers, which are simply necessary for further preservation. Jars of soda are washed and subjected to high-quality sterilization.
7. In jars that have already undergone high temperature processing, a very hot finished product is laid out and rolled up immediately.
8. Cool the jars should be turned upside down and carefully wrapped in something warm enough. For these purposes, you can use a blanket or an old blanket.

Important! Beets must be boiled beforehand, as it is prepared much longer than other vegetables. Accordingly, if you do not boil it, it will be solid in comparison with all other vegetables.

Beetroot salad for the winter without sterilization is an amazing appetizer that can be spread on bread and to any side dishes. A huge amount of vitamin that is contained in this product is necessary for the body. Therefore, such blanks are especially valuable. In addition, they are also incredibly tasty. You can eat them with pleasure on a typical day, and on a holiday they will not be superfluous. Thanks to such salads, the winter diet becomes more diverse and nutritious.

The product is stored for a long time, it is present on the shelves all year round, so there seems to be no point in specially procuring it for the winter. But if the crop has grown notable, but for not, there is nothing left but to try to freeze the root crop. It turns out that there are many ways to do what is called “at home”.

Are beneficial substances stored during freezing

Perhaps the most grateful way to harvest vegetables for the winter. Firstly, it is very simple and fast (in contrast to the conservation associated with long standing at the stove). Secondly, no additional resources are spent, because the refrigerator you have one way or another works all year round. And thirdly, in this case, practically all the useful substances that a particular plant product is rich in are preserved. Beets in this regard are no exception.

Of course, to say that the vitamins in frozen vegetables are preserved completely is not entirely correct. For example, the loss of vitamin C in frozen beets will be approximately 25%, vitamin B1, which is also rich - almost the same. However, as they say, depending on what to compare.

Certainly a vegetable plucked from a garden bed is much healthier than a thawed one.   But in winter there is nowhere to get fresh vegetables in the truest sense of the word. What we eat, in any case, was somehow stored, and not one day. In order to keep the vegetables until winter, they are usually harvested ahead of time and treated with special preparations that prevent decomposition and the formation of mold. This does not always give the expected result, so on the shelves you can often find fruits with signs of rot, a fungus, as well as black spots, indicating improper storage. So it turns out that a freshly frozen vegetable from its own cottage, with all the vitamin losses, is much more useful than bought in a supermarket or in a market in mid-winter.

And when you consider that the beets stored in unclear conditions under the onset of cold weather also grows significantly in price, it becomes clear that freezing this root crop is not the worst way out!

Preparing beets for freezing

There are many recipes for frozen beets,   however, in any case, the vegetable must be properly prepared for long-term storage. First of all, you need to select root crops suitable for harvesting for the winter. For these purposes, only young, fresh, solid, fully ripened and preferably not very large specimens of maroon color are uniquely suitable, without the slightest sign of damage, decay and other defects.

Important! Early beet varieties have not very high palatability, their cultivation has a different purpose- Saturate the market after a long period of vitamin deficiency. Such beets are not suitable for freezing!

In addition, you should avoid using root vegetables that have hairs on their surface to freeze, these vegetables are usually too hard.

We cut the selected beets from two sides: where the tops were - under the base, the lower side - leaving part of the spout.

Wash thoroughly with cold water and clean thoroughly with a brush. Now it remains to remove the peel, trying to grab only the topmost layer with a knife (it is better to use a potato peeler, the so-called “housekeeper” instead of a knife).

Preliminary procedures have been done, now we act depending on the selected procurement method.

Freezing methods

There are several ways to freeze beets.   - in raw form, either boiled, whole or in slices, alone or as part of a vegetable mixture, etc. You can use several different options at the same time, because each of them is suitable for your dish: you can’t make vinaigrette from grated beets, but you don’t put boiled beets in borscht.

Did you know? In ancient Russian chronicles, beets began to be mentioned from the X-XI century. According to legend, the heroes believed that she not only cures many ailments, but also gives strength.

Fresh

So, in front of us is already peeled beets. It can be frozen directly as a whole. To do this, each root crop is placed in a separate plastic bag and placed in a freezer. The disadvantage of this method is that before using such a root crop, it will first need to be completely thawed, while crushed beets can be added to certain dishes (for example, in the same borsch) without defrosting. But there is an advantage: for the use of such a product you have much more possible directions.

And yet, more often, beets are frozen for the winter in powdered form.   You can cut the root vegetables into rings, chop them into small cubes or grate - depending on which option of cutting vegetables is more familiar to you (say, in the famous "herring under a fur coat", almost every housewife has a beet slicing shape - someone likes grated, someone cut, and there are lovers of very large slices). If you like fine grinding, you can use a blender and freeze almost mashed potatoes.

Now we prepare the prepared pieces (slices, grated mass) in plastic bags or special food containers and put them in the freezer. If your refrigerator has the “quick freeze” function - excellent, if not - it’s also not scary. The main thing - do not let the beets put the juice in!

Important! Instead of special containers for freezing, you can use ordinary plastic cups, tightening them on top with cling film and securing it on the sides with an elastic band.

It is raw beets (chopped into small cubes or grated on a coarse grater) that is used as a preparation for borsch. Alternatively, you can freeze the mix from beets and, since the rules for harvesting these root crops for the winter are absolutely identical. It is enough to pack the vegetables in such a way that one portion corresponds to the required amount of ingredients that you usually use when cooking a special dish, and then in the process of cooking you only need to add them to the borscht without defrosting. But there is a drawback to this method. What you cook, borsch can be called only very conditionally.

Therefore, it is better to prepare a preparation for borsch in another way, we will describe it below.

Boiled

Boiled beets, like raw, can be frozen whole or in crushed form   - it all depends on whether you prefer to bother with cutting at the procurement stage or already before the final use of the product.

Important! Cooking beets is better than unpeeled, so it will retain its color. For the same reason, do not trim it at the rhizome.

We bring the water to a boil, put the root crops and cook until tender. Beets are cooked long enough, it all depends on the type and size of the vegetable, you can check the degree of preparedness by either pricking the root crop with a knife (the knife should easily enter the pulp) or, for more experienced housewives, carefully so as not to burn yourself by squeezing the beets with two fingers (boiled root crop loses its original hardness).

The cooled boiled beets are cleaned much easier than raw.   Now you can put whole root vegetables into packages or, as in the case of freezing raw vegetables, cut them in any way you want. Pre-packaged blanks are sent to the freezer, preferably with the “quick freeze” mode.

To enable this mode, if it is at your disposal, should be a couple of hours before the beets are loaded, in this case the desired effect will be achieved.

  Boiled beets are used for vinaigrettes, salads and other cold snacks.

Important! Cooked beets lose their unique color. To save it in borsch, there is only one way: to pre-put out the root crop with the addition of acid - citric or acetic.

Raw beets, grated on a coarse grater, pour into a casserole with pre-warmed vegetable oil. Add a teaspoon of sugar (based on one medium-sized root crop), a tablespoon of vinegar 9%, pour water so that it barely covers vegetables, bring to a boil, remove the heat to a minimum and simmer for 20 minutes. Let it cool, put it in glass jars in portions based on your usual borscht pan (about one average beet per 3-4 l) and freeze with brine. On the eve of consumption (preferably in the evening), we take it out of the freezer and rearrange the bottom shelf of the refrigerator so that the liquid melts.

With this dressing, borsch will have a rich red color and piquant sourness. Only beets should be vinaigrette, that is, a bright burgundy color: fruits that have a pink color in a white strip on the cut will not give such an effect!

Mashed potatoes

Beetroot puree is often frozen if the family has small children. However, adults can also love this dish. For this recipe, the beets boiled in the above way are mashed in a blender, laid out in small glass jars (one portion at a time) and sent to the freezer, preferably using superfreezing.

How to freeze beet tops

Strange as it may seem, beets not only roots, but also tops are suitable for food, so this is a truly priceless product.

Did you know? If without root beets it is impossible to imagine ordinary borsch, then from the tops, which few people know about, you can cook green, and it will be no worse than the well-known version of sorrel. At the same time, both grasses can be used both fresh and frozen.

The technology of freezing is as follows:

Leaves should be sorted, carefully inspected and removed damaged and too hard. Then the greens are washed under running water, laid out on a dry towel and allowed to dry completely (periodically turning over to ensure uniformity).

Dry leaves are not very finely cut with a knife(in fact, the same way you cut sorrel when cooking green borsch).

The prepared tops are packaged in portioned packets and frozen as described above (the deeper and faster freezing, the better).

How much can I store frozen beets

There is no consensus on this. Some experts say that frozen vegetables are stored for only 3-4 months, while others are sure that they can be consumed at any time during the year. In any case, it is worth trying to fully use their workpieces until the young beetroot ripens on the beds. Having eaten plenty of it, the next winter you can make fresh supplies, and it makes no sense to keep vegetables in the freezer until next summer.

Considering that harvesting is usually done in early autumn, and young vegetables appear on the shelves by June, it is safe to say that the optimal time for using frozen root crops is 7-8 months. And during this time they will perfectly retain their qualities, unless, of course, you try to freeze them again.

How to defrost

Proper defrosting of beets is no less important than proper freezing.

Important! Vegetables should be frozen as quickly as possible, and thawed as slowly as possible. These two conditions give maximum preservation in a product of all useful properties.

The best way   - the day before, get the required amount of harvested vegetables from the freezer and transfer to the upper (or lower, if you want faster) shelf of the refrigerator. The accelerated option - defrosting at room temperature - is allowed in an emergency, but it is strictly forbidden to use either hot water or a microwave.

Another option is to send root vegetables to the dish without defrosting. This method is suitable for raw frozen and pre-cut beets, if you want to add it to some soup or, say, sauce. It should be borne in mind that for final readiness it will take significantly less time than a fresh product, so usually such a workpiece is added at the very end of cooking or stewing.

Did you know? The “quick freeze” mode (or “super freeze”) is an additional bonus of modern expensive refrigerators. Its meaning is that you can manually turn off the thermostat, forcing the compressor to work continuously, cooling the chamber to the lowest possible temperature. In this case, the products that got into the “freezer” are not frozen gradually, starting from the upper layers and gradually turning deeper (this is exactly what happens in ordinary refrigerators), but almost entirely, which ensures maximum safety of all nutrients in them.

But boiled beets, which are usually used in salads, must be thawed beforehand, otherwise it will put juice directly in the dish and spoil your whole holiday.

All the most important tips have already been sounded one way or another, but we will repeat them to consolidate:

1. Any vegetables need to be prepared in separate portions, exactly as much as you need to use at a time.
2. Under no circumstances should a thawed product be re-frozen. Decide how to use it, or if you’re a completely poor housewife, just throw it away, but don’t poison yourself or your family with unsuitable food.
3. If your equipment provides such an opportunity, use the “super freeze” function (it can also be called “fast” or “deep”). In this case, the product is "canned" immediately, as if freezing "alive", in the form in which it was originally.
4. For proper freezing, a temperature of at least minus 10 ° C is required, and optimal temperature is minus 18 ° C.
5. If you are going to harvest boiled beets, do not clean them before cooking.
6. Only table beet varieties can be frozen, early for these purposes is unsuitable.
7. Only fresh, young and intact root crops should be selected.
8. The less time elapsed between removing beets from the beds and placing them in the freezer, the more useful properties will be preserved in the workpiece.
9. If harvesting is carried out several times during the season, it is advisable to mark the bookmark date on each portion so that you can use earlier vegetables first and leave fresh ones until the next time.

Frozen beets - not very familiar to our ear, the option of harvesting for the winter. However, in this way it is possible to store much more useful substances in a vegetable than when improperly stored somewhere in a cellar or vegetable warehouse. It is only important to know the basic rules and strictly adhere to the technology, then on your table all year round there will be delicious and nutritious dishes with this most valuable root crop!

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Winter beets in jars   - This is a useful addition to any dish. There are various variations of the preparation of the workpiece. We advise you to try several options at once, so that you can choose.

Winter beetroot recipe in jars

   Required Products:

Lavrushka
- sugar, salt - 1.3 tbsp. spoons
   - liter of boiled water
   - beet root
   - cloves - a couple of pieces
   - acetic acid - 60 g

Features of the preparation:

Go through the root crops, cut off the “tails”, remove the damage. Fold in a voluminous bowl, fill with water, boil until soft. This will take about 40 minutes. Large vegetables should cook a little longer. Before draining the liquid, check the degree of readiness of vegetables - be guided by the fact that it is like a vinaigrette. Now you can drain the water and put the vegetables in a bowl. After cooling, cut off the peel. Chopped peeled vegetables. Make a marinade fill: boil water, dissolve salt, sugar, enter spices according to the recipe. Stir and add vinegar. Pack beets in neat jars, pour hot marinade. Cover with lids, place in a large pan with a tepid little water. Put on the tile, after the start of drilling, hold the container for 10 minutes. Transfer to the pantry.

Bulgarian pepper - 2.6 kg
   - tomatoes, carrots - 2.1 kg each
   - beet root crops - 3 kg
   - fresh parsley - half the root
   - a bunch of greenery
   - bunch of dill, celery
   - kitchen salt

Subtleties of cooking:

Wash the vegetables, cut off the peel. Pour boiling water over the tomatoes, remove the peel. Pass through a meat grinder to get tomato puree. Free peppers from seeds, chop into pieces. Grated peeled carrots and beets. Pour the tomato puree into a volumetric dish, put on medium moderate flame, cook 10 minutes after boiling. Add grated vegetables, combine with chopped pepper. Stir the contents, salt to taste, add chopped herbs, simmer for 15 minutes. Pre-sterilize containers, spread hot borsch dressing.

Harvesting beets for the winter in banks

   Prepare the components:

Garlic clove - 2 pcs.
   - salt - half a glass
   - vegetable oil - 0.5 cups
   - A glass of tomato juice
   - tomatoes - 4 pcs.
   - a tablespoon of sugar
   - onion - 3 pcs.

How to cook:

Rinse carrots with beets, peel, rub. Cut the peeled onions into small pieces. Chopped washed tomatoes into a small cube. Prepare a roomy dish, combine tomato juice, vegetable oil in it, dilute table salt and granulated sugar. Place on medium heat, boil. In a pan, add chopped onions with grated carrots, add peeled garlic. Cook for 10 minutes, add beetroot and tomatoes. Stir thoroughly and cook for exactly 15 minutes. Add vinegar to the vegetable mixture, put in jars and screw the caps.

   Try and.

How to harvest beets for the winter in banks

   Ingredients:

Garlic clove - 6 pcs.
   - beet root crop - 1 kg
   - acetic acid - 3.21 tbsp. spoons
   - ground red and black pepper - ½ teaspoon each
   - a large spoonful of sugar
   - a small spoon of ground coriander
   - sunflower oil - 3 tbsp. l

How to cook:

Wash the beet root vegetables, cut the leaves and “tails”, transfer to a large pan. Top up with water, wait for boiling and cook for 10 minutes. After boiling the beets, drain the liquid and place the saucepan under cold water again. Wait for complete cooling. Peel vegetables, rub on a coarse grater. Fold in a bowl, salt, sprinkle with sugar, pour with vinegar, mix thoroughly. Put the salad in clean jars, tamp tightly, leave for half an hour. Add spices to taste, squeeze garlic here, stir. Put a frying pan on the fire, pour oil, add garlic and spices, stir, continue frying for 10 seconds. Pour the fried spices into jars, cover with lids. Pasteurize additionally to keep the workpiece as long as possible.

   Try also.

Winter cabbage with beets in jars

   - beetroot, cabbage - 2 kg each
   - kitchen salt - 2.12 tbsp. l
   - litere of water
   - garlic head
   - bitter pepper
   - vegetable oil - 95 ml

Stages of cooking:

Peel the cabbage, cut into a couple of parts. Gently crush each half. Peel the beet root, chop with cubes. Sterilize containers, lay vegetables in dense layers. The beetroot layer should alternate with cabbage. Once the container is half full, add a layer of chopped garlic and pepper. Continue to alternate vegetables. Pour water into a container, dissolve granulated sugar and coarse salt, boil. Add vegetable oil, stir, pour into jars, screw tight.

   Find out and.

Beet harvesting recipe in jars

Ingredients:

Tomatoes - 2 kilograms
   - beetroot - 3.1 kg
   - carrots - 2.1 kg
   - kitchen salt
   - greenery
   - sweet pepper - 3 kg

How to cook:

Wash the vegetables, peel. Chop the beets, carrots and sweet peppers. Cut the greens. Grind tomatoes in a blender bowl. Pour the tomato mass into a container, simmer for 10 minutes. Add chopped vegetables and herbs to the tomatoes, salt to taste. Stew for 15 minutes. The finished dressing remains to be packaged in banks, roll up the caps.

   Find out and.

Pickled beets for the winter in jars

Ingredients:

Acetic acid - 190 g
   - fresh beetroot - 2.1 kg
   - sugar, coarse salt - 2 tablespoons each
   - ground coriander - 2.1 tsp
   - sunflower oil - 8.1 tbsp.
   - ground red and black pepper - a teaspoon
   - garlic cloves - 15 pcs.

How to cook:

Wash the beets thoroughly, put them in a saucepan, pour in cold water, bring to a boil over medium heat, cook for 15 minutes. Remove with a slotted spoon and refrigerate completely. Peel the chilled beets, grate, transfer to a bowl, pour sugar, salt, spices, pour over with acetic acid. Pack the salad in calcined jars, tamp tightly, leave for 40 minutes. Heat a frying pan, add vegetable oil, warm for 15 minutes, fry crushed garlic. Drain the mixture into containers, tighten the tin lids, wrap it in a blanket, cool in the room, and put it into storage in a cool basement.

   Consider and.

How to pickle beets for the winter in jars

Required Products:

Garlic - 295 g
   - sugar - 95 g
   - white onion, carrot - 1 kg each

   - kitchen salt - 145 g
   - 1 kg of sweet pepper
   - table vinegar - 300 ml
   - liter of pure water
   - sunflower oil - 290 g

How to prepare:

Wash beet root, peel, chop rings. Rinse the carrots, rub. Free from seeds and ponytails. Chop the pulp thinly. Peel the onions, chop into half rings. Divide the garlic into slices, chop finely with a knife. Pick up a thick-walled stewpan, heat up sunflower oil, skip a golden onion. Add vegetables, stew for about 20 minutes. Enter the garlic and pepper, stir gently, cook for ten minutes. Simultaneously weld the marinade fill. Dilute sugar in water, salt, boil. Keep on fire until crystals are completely dissolved. Pour in the vinegar, boil for 5 minutes. Prepack vegetables, pour boiling marinade, roll up quickly.

   Appreciate and.

Pickled beets for the winter in jars recipes

Necessary components:

Half Cinnamon Sticks
   - acetic acid - half a liter
   - beet root crops - 2 kg
   - lard, sugar - 2.1 tbsp.
   - liter of pure water
   - laurel leaf - 4 pcs.

How to cook:

Medium-sized medium-sized beet fruits are thoroughly washed, dried, cooked until cooked, and put in a colander to drain any remaining liquid. After the root crops are completely cooled, fold them tightly in a container. Dissolve sugar and salt for marinade in water, add black pepper peas, boil over medium heat. Continue cooking for 10 minutes, add vinegar, put cinnamon, lavrushka, cook for another 5 minutes. Pour the vegetables, cover, leave 20 minutes on the kitchen table.

   Do and.

Beetroot salad for the winter in jars

   You will need the components:

Turnip, red beans - 0.6 kg each
   - acetic acid - 3.1 tbsp. spoons
   - tomato paste - 245 g
   - carrot - 0.6 kg
   - beet root crops - 1.6 kg
   - salt - 45 g
   - sunflower oil - 190 g

How to cook:

Rinse the beans, soak for 14 hours, boil in slightly salted water, cool. Wash all vegetables, peel, chop finely. In an enamel container, mix the beans, tomato paste and vegetable oil, stir thoroughly, put on the stove, bring to a boil, salt and stew under the lid for a little more than an hour. Enter the vinegar at the end, mix thoroughly, cook 0.25 hours. Pack in dry cans, quickly roll up, unfold, cover with a warm blanket, let cool.

And another blank option:

Ingredients:

Salt, water, sugar - 2 tablespoons each
   - beet root crops - 2 kg
   - peas of black pepper - 5 pcs.
   - a tablespoon of vinegar
   - clove buds - 5 pcs.
   - mustard seeds - 5 pcs.

How to cook:

Wash the beetroot, cook, cool. After the root crops are completely cooled, chop them in small cubes. Arrange in dry, sterilized jars. Boil the water for the marinade. After the beginning of active drilling, add salt, sugar, cook until completely dissolved. Add both types of pepper, mustard seeds, clove buds, cook for 10 minutes. Pour beets with boiled marinade into beets. Add acetic acid, quickly roll under the iron caps.