I love canned food, which makes cooking easier and thereby saves us time. This is exactly what beetroot canned for the winter is. Based on such a preparation, you can prepare either a hot beetroot soup or a cold one (kholodnik). You can prepare beetroot soup lean or with meat products, using water, kefir, yogurt, etc. There is only one dressing, but there are many options for preparing the dish. Moreover, we will prepare any of these dishes quickly and without much effort.

True, making the workpiece itself is not at all quick. Even taking into account the fact that I chopped the vegetables on a food processor, I had to spend a lot of time. If you cut it manually, then it will take even more time and effort. But all this fuss is justified: you will get a wonderful preserve that will make cooking easier for you later.

By the way, beetroot preserves prepared for the winter in a jar can also be used as a regular beet salad: the preparation turns out very tasty.

Let's prepare all the vegetables. Wash beets, tomatoes, peppers and carrots. Then peel the onions, carrots and beets, and remove the grains from the pepper.

You can grate the tomatoes without the skin, or you can do as I did - put them through a juicer, and the pulp will need to be passed through a few more times.

Immediately set the resulting mass to boil.

While the tomato mass is cooking, I grated the peeled vegetables on a food processor with a “Vegetable Cutter” attachment - a coarse grater. If you chop vegetables without a processor, then we do it like this: grate the carrots and beets on a regular coarse grater, cut the bell pepper into thin strips, and chop the onion finely as for sautéing.

Add the grated vegetables to the tomato mass. Immediately add sunflower oil, salt the mixture and add sugar. Place on the fire, bring to a boil and cook for an hour under the lid.

After an hour, add vinegar to the beetroot soup. After this, return to the heat and cook for another 15 minutes.

In the meantime, you can prepare the jars for packaging - steam the jars and boil the lids.

The beetroot soup is ready. You can start packaging.

Place the beetroot soup into jars along with the liquid.

Let's roll up.

Turn it over.

We store the finished preserves in a cool place.

When cooking, add beetroot soup to water, vegetable or meat broth and add other ingredients according to the selected beetroot soup recipe - meat, sausage, kefir, sour cream, yogurt, etc. If you use meat, then boil it in advance, and add beetroot from a jar to the meat broth. Boil for a few minutes - and the beetroot soup is ready!

Now you know how to prepare beetroot for the winter in jars. I hope this recipe will be included in your culinary repertoire.

Borscht is one of the most popular first dishes in every Russian home. The more variety of vegetables the housewife uses to prepare this dish, the tastier it turns out. In the middle of the cold season, such products are more difficult to find, so you will need beet preparations for the winter for borscht without cabbage. You will certainly appreciate the indispensability of such twists in the household the next time you cook the first course: a significant amount of time is saved, the borscht turns out very tasty and rich. Read on to find out how to prepare this beetroot delicacy.

How to choose vegetables for making borscht dressing

To prevent canned foods from fermenting during storage, it is very important to carefully select vegetables for preparing borscht dressing. It is necessary to take into account a lot of points in order for the prepared dish to be stored for a long time. Read the basic rules:

• The beets should have a rich burgundy color, without white stripes in the cut, veins or deformation. Take small fruits - they are the most delicious and juicy.
• Choose hard, large carrots.
• You will need onions in large quantities, so take large heads, without rot or other defects.
• To make the dressing tasty and juicy, do not use fodder beets. It is usually very large, dull pink in color, with many white veins inside.
• It is also important to carefully select the bell pepper, which is also useful in the process of preparing the dressing: it must be of the correct shape.
• Limp vegetables that have been baked in the sun are not good: they will not give you the delicate flavor you need.
• Optimize your work as much as possible: choose the correct shape of vegetables to make them easier to peel and cut.

What utensils will you need?

If you want the cooking and preservation process to occur efficiently and without delay, prepare and process all the utensils necessary for seaming in advance. In order for twists prepared in any way (with or without vinegar) to be stored in the pantry for a long time, it is necessary to properly and thoroughly sterilize the jars along with the lids. Read on for a detailed list of utensils that you will need to prepare beets for the winter.

• A large cauldron or frying pan for stewing vegetables. For convenience, use both to simultaneously process the maximum number of products.
• Seaming machine for securely sealing jars with contents. They come in several types: manual, semi-automatic or automatic. There are also special vacuum pumps with covers. Choose what is most convenient and effective for you.
• Liter or half-liter jars. It is more advisable to roll the dressing into half-liter jars, because this is the optimal amount of the preparation that you can use at one time to prepare borscht. Anything left over may later go bad, and you will simply throw it away.
• Be sure to sterilize all jars and lids. To do this, you will need a small saucepan with a special lid: it has a cut out circle in the center (to place the jar on top and sterilize it using a steam bath). An alternative could be a microwave: place the upside down container inside and turn on the oven for 2 minutes. You can simply boil the lids in water.

Recipes for beetroot borscht without cabbage for the winter

To the surprise of many housewives, borscht preparation can be prepared in different ways. To do this, you will need a variety of devices, vegetables in certain proportions, etc. It all depends on what a particular family likes and what their taste preferences are. Try making several recipes at once to see which method tastes best. This will also allow you to cook borscht differently each time in winter. Check out interesting recipes for delicious winter beet preparations without borscht.

With carrots in a slow cooker

If you have a slow cooker, then reduce the time spent stewing and prepare an excellent dressing for borscht for the winter by using this kitchen appliance. Experience shows that all dishes in this miracle oven turn out incredibly tasty and are characterized by the maximum content of vitamins. All you have to do is quickly chop the vegetables and throw them into the bowl, set them to the desired mode, and the multicooker will take care of the rest itself. If you want to make sure you have the perfect beetroot borscht twist dressing for the winter, check out the recipe below.

Necessary ingredients for one liter jar (0.3 kg each):

• Beet.
• Carrot.
• Bulgarian pepper.
• Salt pepper.
• Drinking water – 0.5 l.

How to prepare borscht dressing for the winter in a slow cooker:

1. Peel all the vegetables, cut the onion and pepper into cubes. Grate the beets and carrots (you can use large ones).
2. Place all ingredients in a multicooker bowl and add water to cover everything. Add salt and pepper to your liking.
3. Close the multicooker, set the “Cooking” mode and cook for half an hour.
4. When the mixture is ready (the multicooker will signal this to you), put the hot dressing into previously prepared and sterilized jars.
5. Immediately preserve, wrap and leave to cool.

A simple recipe with tomatoes and peppers through a meat grinder

Some people like to use pureed dressing. This way the vegetables are completely dissolved in the consistency of the soup and a liquid mixture is obtained that resembles tomato juice. If you use this recipe for dressing and cook borscht with it in winter, you will see what a beautiful rich color the first dish will acquire. It will turn out very tasty - your family members will let you know this as they gobble up several servings of amazing borscht for lunch.

Ingredients in equal proportions (0.3 kg each):

• Beet.
• Bulb onions.
• Bulgarian pepper.
• One and a half kilograms of tomatoes.

Cooking method:

1. Peel the beets and cut into four slices.
2. Pasteurize the tomatoes: place each one in boiling water for a couple of minutes, make a slight cut (this will allow the peel to easily come away from the fruit).
3. Finely chop the peppers and onions into cubes or strips.
4. Grind the beets and tomatoes in a meat grinder. If you use a blender, the dressing will have a thinner consistency.
5. Onions and bell peppers should be lightly fried in a cauldron with a small amount of vegetable oil. Cook for no more than five minutes.
6. Add twisted beets with tomatoes, salt and pepper. Leave the vegetables to simmer over low heat for up to half an hour.
7. When the dressing is ready, pour into a pre-sterilized container and roll up.
8. Wrap everything in a warm blanket and leave it overnight. In the morning, unwrap the dressing, let it cool completely, then put it in the pantry.

With garlic and herbs without adding vinegar

Many housewives like to preserve various salads or just vegetables, so that later in the winter they can prepare delicious snacks without wasting time on additional heat treatment. Preparing beets with garlic is one such option. You can use it as an appetizer or side dish, as an additional ingredient for a salad, or use it to prepare traditional Russian borscht. This recipe does not use vinegar, which allows the beets to retain their natural flavor. Find out in more detail below how it is possible to prepare such a preparation for the winter.

What you will need:

• A kilogram of beets.
• Three cloves of garlic.
• 0.2 liters of drinking water.
• 50 grams of sugar.
• 10 grams of citric acid.
• 0.2 kg of greens.
• Salt.

Cooking algorithm:

1. Wash the beets thoroughly and boil. After cooling, chop using a coarse grater.
2. Grind the garlic and herbs in a blender or simply chop very finely with a knife.
3. Place the beets with garlic and herbs in clean jars.
4. Prepare the brine: add sugar, salt, and citric acid to the water. Boil it.
5. Pour the resulting marinade into the jars and cover with lids.
6. Place all the preparations in a pan of boiling water and sterilize for up to 20 minutes.
7. Roll up or screw on the lids immediately.

With vegetables without sterilizing jars

To preserve vegetables, glass containers do not have to be sterilized, because for this there are many ways to reliably prepare dishes for the winter. The taste does not change from this method, it even becomes richer and feels as if you have just prepared the dish. Take advantage of this preparation in the winter and prepare a delicious vinaigrette: all the vegetables are already cooked, all you have to do is quickly chop them and the salad is ready. This can significantly reduce your time in the kitchen. Check out the step-by-step recipe for preparing it for the winter without sterilization below.

The components of the workpiece are taken in equal proportions - one kilogram each:

• Beet.
• Carrot.
• Tomatoes.
• Bulgarian pepper.
• 0.2 kg garlic.
• 300 grams of sugar.
• Salt.
• 16th century spoons of vinegar.
• 0.4 liters of sunflower oil.

How to prepare:

1. Peel the tomatoes by dipping them in boiling water. Grind in a blender or meat grinder.
2. Grate the peeled beets and carrots using a coarse grater.
3. Finely chop the pepper and onion into cubes. Chop the garlic with a knife.
4. Dip all vegetables into the resulting tomato.
5. Add salt, sugar, sunflower oil, vinegar to the mixture and leave to steep for up to one and a half hours.
6. After the specified time has passed, mix the mixture well and place it in a thoroughly washed glass container.
7. Place each container with dressing in a large pan filled with a sufficient amount of boiling water, sterilize for at least half an hour (do not forget to put a piece of gauze on the bottom of the pan so that the jars do not burst from contact with metal).
8. Then immediately roll up the resulting blanks.

With added tomato paste

Beetroot salads, which are extremely popular among the Russian people, are famous not only for their delicious taste: they are also a rich source of nutrients, vitamins, and minerals. Such a colorful dish can easily decorate any holiday table in the middle of summer and winter. Prepare such salads for future use, mix with different ingredients, seal for the winter and use not only as separate dishes, but also for preparing delicious borscht. You will find how to prepare such a nutritious salad dressing in the step-by-step recipe below.

Prepare in advance:

• Two kilograms of beets.
• A kilogram of onions.
• A kilogram of carrots.
• 150 grams of sunflower oil.
• 400 grams of tomato paste.
• A heaped tablespoon of salt.
• 50 grams of sugar.
• 0.1 liter of table vinegar.
• Two liters of drinking water.

How to do:

1. Wash the beets, peel them, grate them on a coarse grater.
2. Cut the onion and carrots into cubes.
3. Place all ingredients in an enamel bowl, add sugar, salt, oil, vinegar to the vegetables. Mix thoroughly and leave to infuse for 12 hours. Stir from time to time so that the released beet juice is evenly distributed throughout all the vegetables.
4. Then add tomato paste diluted with water and simmer over low heat for up to half an hour.
5. Place the resulting dressing in pre-sterilized containers and preserve.

With vinegar in jars

Our ancestors used this type of cooked vegetable in the old days, adding it to borscht. It was believed that the classic version of the first course is prepared only using pickled beets. It turns out very tasty, so it’s worth experimenting at least once to pamper your family with the original Russian borscht. In addition to everything, this recipe will be useful for preparing various salads in winter.

Components:

• 9 kg of late variety beets.
• 0.5 kg sugar.
• 0.5 kg salt.
• 10 liters of drinking water.
• 0.5 liters of vinegar.

Step-by-step cooking process:

1. Wash the beets thoroughly, peel and cut into small cubes.
2. Place tightly in an enamel or plastic container.
3. Prepare the marinade: dissolve salt, sugar, vinegar in boiled water, pour over the beets. The brine should cover the root crop by 5-6 cm.
4. Place pressure on top. Use a special press or replace it with a large saucepan filled with water.
5. Keep the beets in a warm place and ferment for a maximum of 13 days. If the room is hot, then 8 days will be enough.
6. All this time, monitor the fermentation process: periodically remove the foam that will form on top. Please note that the marinade will leak, so remove excess liquid in time.
7. Prepare glass containers for further sealing of pickled beets: sterilize the containers for at least 40 minutes.
8. Place the finished product in jars and seal for the winter.

With bell peppers and beans for the winter

Some connoisseurs of borscht prefer to cook it with beans (replacing potatoes) - then the first dish turns out to be satisfying and very tasty. Many housewives will be surprised, but it is also possible to prepare beans along with beets for seasoning borscht for the winter. This way you will significantly save time on preparing bean borscht, and the taste will not change in any way. Delight your beloved husband with an extraordinary first course made from beets and beans in winter. You will certainly hear a lot of compliments about your culinary skills. Check out the recipe:

Required Products:

• Two kg of beets.
• 0.4 kg each of beans (you can use peas instead of these beans), onions, carrots, bell peppers (red or yellow).
• 350 grams of tomato paste.
• 0.3 liters of sunflower oil.
• Salt.
• Pepper.

How to prepare:

1. Pre-soak the beans overnight and then boil until fully cooked (they should be completely soft).
2. Wash the beets thoroughly and boil them too.
3. Cut the onion and sweet pepper into small cubes, and grate the carrots and boiled beets with a coarse grater.
4. Make a fry with carrots and onions: fry in a frying pan with sunflower oil. When the vegetables are ready, add tomato paste diluted with a small amount of hot water, salt and pepper.
5. Throw in the beets and beans and leave to simmer over low heat for 40 minutes.
6. Place the prepared dressing in pre-sterilized glass containers and preserve.

Frozen beets in the freezer

In order to have year-round access to fresh vegetables, you don’t always need to boil them, seal them in jars, etc. Beets, like berries, can be frozen and stored in the refrigerator. This way you will get 100% vitamin content in the root vegetable and will be able to enjoy the natural taste of fresh beets in winter. And this will come in handy if you like to prepare a variety of fresh beetroot juices, syrups, kvass, caviar, and other interesting dishes.

Ingredients:

• A kilogram of beets.
• Three liters of water.

Cooking algorithm.

1. Boil the beets.
2. Peel and grate coarsely (use a standard grater).
3. Distribute into portions, pack in small packaging bags.
4. Place in the freezer.
5. The product is ready for use at any time.

Video

Beets are a versatile vegetable that will complement the excellent taste of any dish. There are many more recipes on how to deliciously prepare this root vegetable so that it can be successfully added to main dishes. Watch below various video recipes with a detailed description of preparing a universal dressing for borscht, soup, cabbage soup, beetroot soup or any salad. Such methods will help you not only cook beets deliciously, but also skillfully store them with different ingredients in your pantry. Be sure to replenish your culinary collection with the described recipes for winter dressings.

Universal refill for winter

Beetroot dressing for Ukrainian borscht

Pickled beets for making borscht and various salads

Preparation for borscht and beetroot for future use

The healing and cleansing properties of beets have been used since ancient times. Modern housewives also devote a special place to this incredibly vitamin-rich vegetable. In addition to its pleasant sweet taste, beets are low in calories, which is why they have become a famous dietary product. This amazing root vegetable is not afraid of the highest heat treatment, so beets remain healthy both raw in salads and cooked in soups and casseroles. Beetroot preparations for the winter are an ideal option to pamper yourself with vitamins and prepare a quick delicious lunch. So, prepared for future use, pickled beets will become a lifesaver in preparing borscht or salad. Knowledgeable cooks also often prepare kvass, beet caviar and even jam. There are many simple ways to prepare beets at home. Step-by-step recipes will help you with your choice and once again convince you that culinary tricks are available to everyone.

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

You may ask, why prepare it? Yes, it’s elementary - cook wonderful borscht, for example. This will be much less hassle in the kitchen. Or it will be suitable for salads. Such as herring before a fur coat or vinaigrette. There are actually a lot of options.

For those who love this vegetable, such recipes will definitely appeal. Moreover, I tried to find for you more interesting ways and variations of preparing such a snack for the cold season.

Such preparations are a real lifesaver for preparing quick and tasty snacks for the table. Especially if you are expecting guests and time is running out.

So don’t be lazy and make a few jars for yourself using any of the suggested recipes. Or maybe you will like several ways. I will be only glad that I helped you with this.

This recipe can be considered a classic, as it is the most common. These blanks go with everything. It can be cut any way you want. I like it in circles. But when the time comes and I take it out, I can do whatever I want with it - grate it, cut it into cubes or bars. Or you can eat it like that, it’s very tasty.

Ingredients:

• Beetroot – 1.5 kg
• Water for marinade – 3 cups
• Table vinegar (9%) – 150 ml
• Sugar – 2 tablespoons
• Salt - 1 teaspoon
• Peppercorns – 3-6 pcs.
• Cloves (buds) – 3-4 pcs.
• Bay leaf – 2 pcs

Preparation:

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

2. When it's ready, take it out and cool. Then peel it and cut it as you wish - into cubes, cubes, rings or half rings.

3. Place the beets tightly in pre-sterilized jars and carefully pour boiling water over them so that the jars do not burst. Leave for 10 minutes and then drain the water into the pan.

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

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

Instant pickled beets for cold borscht

For those who don’t want to waste a lot of time on preparations, I prepared this recipe. You will spend no more than half an hour on everything. But I’m sure you will be satisfied when you try this snack. It is ideal for both cold and classic borscht.

Ingredients:

• Beetroot - 2 pcs.
• Water - 0.5 l
• Vinegar - 50 ml
• Sugar - 1 teaspoon
• Salt - 1 teaspoon
• Black peppercorns - 5-8 pcs.
• Allspice peas -5-8 pcs
• Bay leaf - 2 pcs

Preparation:

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

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

3. Put the beets there and stir. Let it sit for 20 seconds without letting it boil. Then remove from heat and place everything in a jar with the marinade and spices.

4. Cover with a lid and place in a saucepan with water. Place the pan on the fire, bring to a boil and sterilize for 15 minutes. Then carefully remove, cover tightly with a lid and leave until cool. Can be stored in the pantry at room temperature.

To prevent the jars in the pan from bursting, you can put any fabric on the bottom.

Recipe for appetizer pickled beets with garlic

And for those who like it a little spicier, this option should please them. My husband is simply delighted with this salad. I always prepare at least three jars especially for him. But, alas, it is always not enough.

Ingredients:

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

Dear housewives, please your men with such a savory snack. Depending on your taste, the amount of garlic and pepper can be adjusted to your liking.

Winter beets for borscht in jars (very tasty)

I would like to offer you a very tasty borscht dressing for the winter. It is slightly different from the traditional one in composition. But I like it better this way. Try it too. From the proposed composition, approximately 4.5 liters of blanks are obtained.

Ingredients:

• Beetroot – 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.

Preparation:

1. Peel the beets and carrots and grate them on a coarse grater. Peel and chop the onion as for a salad. Then place the carrots, beets and onions in a large saucepan and stir.

2. Pour in water, 1/3 of vinegar, half of vegetable oil and a little salt. Place over low heat until the vegetables release their juice. Then increase the heat and bring to a boil. Once it boils, reduce the heat, cover with a lid and simmer for 15 minutes.

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

4. Stir everything, increase the heat until it boils. And maintain the boiling state by adjusting the heat. Add the remaining vinegar. Cover loosely with a lid to prevent anything from escaping. Simmer until done, about 30-40 minutes. Stir occasionally.

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

Korean pickled beets for the winter

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

Ingredients:

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

Preparation:

1. Peel the beets and grate them on a special Korean vegetable grater. Place in a convenient deep bowl. Add salt, sugar, seasoning, vinegar and squeeze the garlic through a press. Stir and leave to 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 the dish with the beets and stir. You don't need the bow itself.

3. Transfer everything into a jar and screw on the lid. Place in the refrigerator for a day. After this, our appetizer is already considered ready. You can store it in the pantry or in a cool place.

Whole pickled beets

What is good about this method of marinating? Yes, because once you open a jar of whole vegetables in winter, you can use it to do whatever you want, in any way you like. You can cut it into cubes, circles, strips, or simply grate it. Very versatile.

Ingredients for a 1.5 liter jar:

• Small beets - as many as you can fit
• Black peppercorns – 5 pcs.
• Bay leaf - 1 piece
• Water - 1 liter
• Salt - 2 tablespoons
• Sugar - 1 tablespoon
• Vinegar 9% - 2 tablespoons

Preparation:

1. First, wash and place the beets in a saucepan. Fill with water and put on fire for 30-40 minutes, until cooked. The main thing is not to overcook it.

2. When ready, remove from heat, drain and let cool. After cooling, peel it and trim the ends on both sides.

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

5. Cover with a lid and place in the pan. Fill the pan 3/4 full with water and put it on the fire. Sterilize for 25 minutes. If you have a 1 liter jar, then 15 minutes will be enough for you.

6. Then carefully pull it out, roll up the lid and turn it over. Cover with a warm blanket and leave until completely cool. After this, you can put the workpieces into storage.

Grated pickled beets in jars with vinegar

This recipe makes a very tasty appetizer. It can even be eaten as an independent dish. Or, when you open the jar, add some more ingredients and you will get an amazing salad. For example, with grated garlic and mayonnaise.

Ingredients:

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

Preparation:

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

2. After it boils, add another 200 ml of water and simmer for 2 hours. Stir constantly to ensure nothing burns. If necessary, add more water.

3. After 2 hours have passed, remove from heat and place everything in sterilized jars, sealing well with a spoon. Screw the lids on tightly and turn over. Leave it like this until it cools completely. Can also be stored at room temperature or in a cool place. The ingredients presented made 5 liter jars.

Video on how to make pickled beets and zucchini very tasty

I have already described various salad recipes for the winter many times, including. But this is the first recipe I present. A very tasty and unusual appetizer for the holiday table. A simple and detailed video will help you master this recipe.

Ingredients:

• Beetroot - 1 piece
• Zucchini - 500 gr
• Sugar - 1 tablespoon
• Salt - 1.5 teaspoons
• Vinegar - 9% - 1.5 tablespoons
• Garlic - 3 cloves

Try making this snack for the winter. You and your guests will definitely love it. Sometimes, depending on my mood, I add grated carrots. Well, it turns out very tasty.

That's all for today, my dear readers. But there are still a lot of interesting and tasty recipes for winter preparations ahead. After all, the harvest is not over yet. So come see me again to replenish your culinary treasure chest.

Good luck with your preparations! Bye!

In mid-autumn, beet preparations in my kitchen are the final chord of the canning 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 urgently need to come up with something tasty and healthy from beets for the winter.

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

There are not yet many beetroot recipes for the winter in my collection, but I honestly promise you that every year I will add new, interesting and tasty recipes to this page.

Delicious recipes for pickled beets for the winter

Almost all housewives pickle beets; they can be used to season borscht, you can make a vinaigrette, eat them as an appetizer, or use them in other dishes. Pickled beets for the winter recipes are very tasty and you can use them satisfactorily, let’s look at them in more detail, this product is worthy of your attention without a doubt.

Pickling beets for the winter step by step recipe

• Small beets, if you don’t have them, cut them into large ones;
• Vinegar;
• Granulated sugar;
• Salt;
• Peppercorns, black;
• Laurel leaf;
• Boiled water.

• Cook the beets until they are ready, but the main thing is not to overcook them, wait until they cool down and peel them.
• Now we should start preparing the marinade. The following proportions are taken for 8 liters of water: Sugar - 5 tablespoons, salt, pepper, vinegar - to taste. The marinade should be slightly salty, so don’t get carried away with salt.
• We wash the jar with hot water, very carefully, put the beets in the jars, and fill them with the previously prepared marinade.
• Cover the jars with a lid and sterilize, small jars for about 8 minutes, three-liter jars for about 15 minutes.
• Cool the jar, turn the lid over to the bottom and wrap it in a towel; after it has cooled completely, put it in a cool, dark place.

Pickled beets for the winter - delicious recipe.

Ingredients for two liter jars:

• Beets - one kilogram;
• Vinegar 9% - one glass;
• Beetroot broth, or water - two glasses;
• Granulated sugar - 4 tablespoons;
• Salt - one teaspoon;
• Cloves - 4 pieces;
• Laurel leaf.

• Cook the beets in a saucepan until they can be pierced with a knife or fork. The boiled water is not drained, we take out the beets, cool and clean them, then cut them into strips, put them in sterilized jars, add 2 cloves and a laurel leaf to the jar.
• Now we take the remaining broth, measure out two glasses, add salt, vinegar, sugar and bring to a boil, and pour it over the beets that are in the jars.
• We roll up the jars with a lid, turn them upside down, leave for about fifteen minutes, cool it and put it in a dark, cool place for storage.

Pickled beets for the winter recipe without sterilization, video

Pickled beets for the winter. these are the ones recipes. that was delicious we invite you to try using it yourself, and with this we say goodbye to you, we wish you good luck in cooking, all the best and see you again on our website as a hassle-free farmer!

Pickled beets for the winter, recipes are very tasty

Proper nutrition throughout the year is the key to our health. For proper nutrition, you need to choose the right foods, that is, those foods that are best suited for our body. The human body has the ability to adapt to a certain region. Therefore, in your diet you should have products specifically from your region, since they are optimal in biological composition for your body, you are accustomed to eating them since 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 prepare pickled beets for the winter, the recipes are very tasty.

In the fall there is a very large selection of products to prepare; I will now describe to you a method for preserving a very useful product - beets. Beets, both raw and canned, are very healthy. Improves hormonal balance, vision, liver and heart function, and relieves constipation. Beets can be eaten as a salad, in soups and borscht, or as an appetizer. In addition to beets, you can also prepare delicious cucumbers with chili ketchup.

The method for preparing winter beets is very simple.

The beets are chosen to be red in color without white veins, washed and cut into small pieces (a medium beet is cut into four or six pieces, no need to peel). Jars for storing beets for the winter need to be thoroughly washed and doused with boiling water or sterilized. Place chopped beets in a clean jar and fill with marinade.

For the marinade, take one glass of water, add to it one glass of 9% vinegar, a pinch of salt, a couple of cloves, bay leaf, allspice and black peppercorns, one tablespoon of sugar. Mix all this, put it on the fire, bring to a boil, turn off the heat and leave to cool. Pour the cooled marinade over the beets. The jars can be covered with paper and tied with something or covered with a simple plastic lid. Store the preparations in the refrigerator or basement (in a cool place).

Another way to prepare beets for the winter

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

Peel the onion and cut into rings or half rings. Wash the beets, peel and grate them. Place the beets and onions in a bowl that can be placed on the fire. Add sugar and vinegar and mix. Leave this mixture for 12-14 hours, stirring periodically. Place the vessel on the fire, add vegetable oil to the mixture and bring to a boil, stirring. Cook for 15-20 minutes, then place the hot salad in clean jars and roll up. Place the jars bottom up and leave to cool. Store, like all preparations, in a cool place.

Preparing beet caviar for the winter

For 1 kilogram of beets, take half a kilo of carrots and half a kilo of tomatoes.

Wash the beets and carrots, peel and grate. Heat a frying pan with vegetable oil (3 or 4 tablespoons) and throw in the beets and carrots, mix and add 5 cloves of grated or crushed garlic. Fry for 10 minutes then add chopped tomatoes. Simmer for 20 minutes, add spices: salt, two tablespoons of apple cider vinegar. Stir and simmer for another 10 minutes. Place in clean jars, roll up and leave to cool upside down. Store, like all preparations, in a cool place. Also be sure to read the recipe Lightly salted cucumbers, quick cooking recipe in a saucepan