Homemade beets for the winter. Pickled beetroot spicy

04.08.2019 Desserts and cakes

Despite the fact that most root vegetables are well kept fresh during the winter, many make preparations such as beet salad for the winter. Firstly, it is very convenient, since in winter it will be enough to open the jar, and not bother with boiling root vegetables and preparing salads. Secondly, canned salads are very tasty.

There are many options for winter beetroot salad recipes. But in order for the blank to be well stored and turn out delicious, you need to know the intricacies of its preparation. Here are the basic cooking principles:

for canning, fresh, dense beets of a rich burgundy color without dark spots and light veins are suitable;
do not use root crops for harvesting that have begun to deteriorate or wither;
some recipes use raw beets, and some use pre-cooked beets. Ideally, it is better to bake the beets in the oven in foil or steam them, so vitamins are better preserved;
when cooking salad, you should not allow a strong boil of the vegetable mass, since the beets may lose their bright color;
to preserve the color of the root crop, it is necessary to use acidic products, therefore, vinegar or lemon juice is almost always included in the recipe for the preparation;
the amount of salt and sugar should be adjusted to your liking, since beets can have different levels of sugar, so the amount of seasoning in recipes is approximate;

prepare a salad of beets in small cans - 0.5-0.75 or 1 liter. Depending on the recipe, you need to sterilize either the container or the salad itself, already packed in jars. Beetroot salads cooked according to all the rules are perfectly stored at room temperature.

Fun Facts: Beets contain tryptophan, a substance called the mood hormone. And also betaine, a drug used to treat depression.

Alenka salad

Even those who are not too fond of beets, as a rule, do not refuse the Alenka salad. This is a great preparation for the winter.

4 kg of beets;
200 gr. peeled garlic;
500 gr. Luke;
500 gr. peeled bulgarian pepper;
a large bunch of parsley;
1.5 kg of tomatoes;
200 ml vinegar;
200 gr. Sahara;
60 gr. salt;
500 ml of vegetable oil.

We wash vegetables, clean. Pass the bell peppers, tomatoes and garlic through a meat grinder or blender. Rub the drill using a grater with large holes. Cut the onion in half or into quarters, and then into thin transverse slices. Pour vegetable oil into a cauldron or a saucepan with a thick bottom, heat it up. Dip the onion into it and fry for 5 minutes. Then pour in the cooked vegetable puree, add sugar, vinegar, add some salt. Bring to a boil and simmer for 2-3 minutes.

Dip the beets in the vegetable sauce, stir and simmer at a low degree of heating for 45-50 minutes, while stewing, stir frequently. Add finely chopped parsley to the vegetables and continue stewing for another 10 minutes.

Put the boiling salad in hot sterilized jars and immediately close the lids tightly. This salad can be served as an appetizer or as a side dish. In the latter case, heat it up mono.

Pickled beets for the winter without sterilization

Pickled beets are a delicious appetizer. There are many recipes for marinades, here is one option, using which the beets are cooked without sterilization.

1.5 kg of beets;
1 liter of water;
40 gr. salt;
40 gr. Sahara;
60 ml vinegar (6%);
2 bay leaves;
3-5 peas of allspice;
3 buds of dry cloves.

Wash the beets and boil in the peel until tender. You can wrap each root vegetable in foil and bake in the oven for 40-45 minutes. Cool the vegetables (you can immerse them in cold water to cool down faster). Peel and cut into cubes or cubes.

We put the jars in clean and dried in the oven and pour boiling water. Cover with clean lids and leave for 10 minutes. Then we put on the lid with holes on the jar and drain the water. Put sugar in it, add some salt, add spices and boil for 5 minutes. Before removing from heat, pour in the vinegar. Pour the boiling marinade into jars of beets, immediately close tightly. We install the cans with the neck down and wrap them well with a blanket so that the cooling takes place slowly.

Beetroot and carrot salad

The universal version of the blank is prepared from beets and. It can be eaten as a salad, used to dress borscht, or served as a side dish.

3 kg of beets;
1 kg of carrots;
1 kg of tomatoes;
100 g garlic;
2 cups vegetable oil;
0.5 cups of sugar;
1 teaspoon of red ground pepper;
3 tablespoons of salt;
1 tablespoon vinegar essence.

Read also: Adjika from zucchini for the winter - 6 delicious recipes

We clean and rinse the vegetables well. We rub carrots and beets with straws, it is better to use a grater for making Korean salads. Scald the tomatoes with boiling water, then remove the skin and cut into small cubes.

Pour oil into a large deep frying pan or cauldron. We spread the beets, sprinkle with sugar and simmer for 15 minutes. Then add the carrots and continue stewing over low heat. When the vegetables are softer, add the tomato cubes and the garlic pressed through a press. Season with salt and pepper, pour in vinegar, stir. We continue extinguishing for another 10 minutes.

We lay out the hot salad in pre-sterilized still hot jars and immediately seal it tightly. Cool in the air, the salad is perfectly stored at room temperature.

Beetroot salad for the winter with garlic

Beet salad with garlic turns out to be spicy and spicy.

2 kg of beets;
1 pod of hot pepper;
500 gr. onions;
1 cup vinegar (6%)
100 g garlic;
250 ml of refined oil;
0.5 cups of sugar;
0.75 ml of tomato juice or 1.2 kg of tomatoes;
1 teaspoon of salt.

All vegetables must be prepared, rinsed and peeled. Rub the beets with straws, you can use a regular grater or a food processor. Cut the onions thinly - in halves or quarters of rings.

We clean hot peppers from seeds and chop very finely. Chop the cloves of garlic finely or pass through a press. If tomatoes are used instead of tomato juice, then you will need to pass the vegetables through a meat grinder. After that, you need to wipe the tomato mass through a colander. This will remove seeds and remnants of the skin from the mass.

Heat vegetable oil in a large frying pan or cauldron. Place finely chopped onion and fry for 5 minutes. Then add the beets, pour in the tomato juice and add sugar and salt. Simmer for 1.5 hours. 10 minutes before the end of stewing, add hot pepper, and after another five minutes garlic and vinegar. We lay out the hot salad in clean, sterilized and still hot jars. Close tightly immediately. We put it upside down, wrapped in something warm.

Beetroot salad with cabbage

Another version of beetroot salad is made with cabbage. This recipe does not use vinegar as a preservative and flavoring agent, but citric acid.

1 kg of white cabbage;
500 gr. beets;
2 onions;
2 carrots;
100 ml of vegetable oil;
1 teaspoon sugar
1 tablespoon salt
1 teaspoon citric acid
1 teaspoon mustard powder.

We clean all the vegetable components of the salad. Chop the cabbage into small strips, sprinkle with salt and knead with your hands, as when preparing a regular salad. We rub the beets and carrots, chop the onion into thin half rings.

Advice! To prepare this and other beetroot salads, it is recommended to take red or white instead of regular onions. These varieties are sweeter and more palatable.

Mix all the vegetables in a bowl, sprinkle with mustard powder, sugar. Add salt and oil. Dilute citric acid in a small amount of hot water and pour this solution into the vegetable salad.

We lay out the salad in 0.5 or 0.75 liter jars, tamp it well so that juice appears over the vegetables. We put the cans in a saucepan for sterilization, fill them with warm water along the "shoulders". Boil for 25-30 minutes, roll up immediately. Turn the lid upside down and leave to cool, without wrapping anything.

Beetroot salad with tomatoes, peppers and onions

Beet salad, peppers and onions are aromatic and very tasty.

2 kg of beets;
250 gr. carrots;
750 gr. tomatoes;
350 gr. sweet pepper;
75 gr. garlic;
0.5 pod of hot pepper;
150 gr. vegetable oil;
100 g Sahara;
1.5 tablespoons of salt;
100 ml vinegar (9%).

Let's start by preparing the tomato mass. You can peel the tomatoes and grind them in a blender. Or skip the tomatoes through a meat grinder and rub through a colander to remove any remaining skin.

Korean beetroot

Korean beetroot salad is a delicious and appetizing appetizer that has a pungent taste and piquant aroma. For its preparation, it is convenient to take a ready-made mixture of spices for the "Korean Carrot" salad, but you can also compose a bouquet of seasonings yourself, using spices to your liking.

1 kg of beets;
2-3 tablespoons of vinegar (6%);
2 teaspoons of sugar;
1 teaspoon salt
1 glass of refined sunflower oil;
3-4 cloves of garlic;
spices to taste.

Peel fresh beets and rub using a special grater. Place the beetroot straws in a bowl. Pour in vinegar, add salt and sugar, mix and leave for half an hour to let the juice stand out.

Peel and cut the garlic into thin slices. Heat the oil in a frying pan, it should heat up well. Add garlic plates to it and fry for 2-3 minutes. Fry for 2-3 minutes, then catch the garlic with a slotted spoon, it will no longer be useful to us. And pour the hot oil onto the beets. Mix thoroughly. Cover the container with a lid or tighten it with cling film. We put in the refrigerator for pickling for a day. After that, the salad can be served.

But if the appetizer is being prepared for future use, then it must be laid out in dry clean cans with a volume of 0.5 or 0.75 liters. We put the cans in a wide saucepan filled with warm water. The water level should be such that the cans are covered up to the hangers. Cover the jars with boiled lids and place them on the stove.

Bring to a boil and heat in boiling water for 12-15 minutes, then take out one at a time and immediately roll up the lids. We put the cans upside down and wrap them in warm blankets to ensure slow cooling.

Boiled beetroot salad with beans

Many salads for the winter are prepared from boiled beets. One option is beetroot salad with beans. Both red and white beans can be used for this preparation. This salad is prepared without the addition of vinegar.

2 kg of beets;
400 gr. dry beans;
400 gr. carrots;
400 gr. Luke;
350 gr. tomato paste;
300 ml of refined oil;
salt and black pepper to taste.

Wash carrots and beets thoroughly, but do not peel them. We boil vegetables in steam or in water, you can bake root vegetables in the oven, wrapping each one in foil. The approximate baking time is 40 minutes. Cool vegetables, peel and chop. Can be grated or diced.

The beans need to be boiled until tender so that they cook faster, it is recommended to soak them in cold water for 6-8 hours in advance.

Pour vegetable oil into a cast iron pan, when it heats up, put onions into it, which must be cut into either halves of rings or even smaller. After 10-15 minutes add boiled beans, boiled carrots and beets to the onion, add tomato paste. Season with salt and pepper to taste. Sugar can be added if desired. Simmer for 40 minutes.

Beetroot is a very useful root vegetable, it has a beneficial effect on the functioning of the digestive system. However, few people pay attention to canning beets, relying on the fact that they are available all year round. Beet blanks are underestimated. They can greatly simplify the preparation of many dishes, such as borscht or cold beetroot, for example.

We invite you to familiarize yourself with several “golden” recipes for delicious seaming.

Beet harvest recipe for the winter

Pay attention to this recipe, it can significantly reduce the stay near the stove. You will especially appreciate this option if there are borscht lovers in the family, because this is a full-fledged dressing. Moreover, this piece is excellent as a salad or a snack.

Ingredients

Servings: - +

beet 3 Kg
onion 1 kg
carrot 1 kg
tomatoes 1 kg
sweet pepper 1 kg
sunflower oil500 ml
table vinegar 200 ml
granulated sugar 200 ml
table salt 2 tbsp. l.

Per serving

Calories: 192 kcal

Proteins: 2.7 g

Fats: 10.8 g

Carbohydrates: 20.9 g

1 hour. 40 minutes Video Recipe Print

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The recipe for canned beets for the winter "Lick your fingers"

A very tasty and incredibly beautiful preparation is obtained if you follow this recipe. It can be added to the vinaigrette, or simply put on the table as a snack or addition to meat with a potato side dish. This option for cooking beets for future use will be more advantageous against the background of other blanks, because the seaming is characterized by an almost complete absence of vinegar aftertaste and a spicy aroma.

Time for preparing:1 hour 15 minutes

Servings: 10

Energy value

calorie content - 139.6 Kcal;
proteins - 3.4 g;
fats - 0 g;
carbohydrates - 31.5 g.

Ingredients

red beets - 2 kg;
granulated sugar - 100 g;
table salt - 2.5 tablespoons;
table vinegar - 100 ml;
black pepper - 5 peas;
allspice - 3 peas;
spicy cloves - 1 bud;
laurel leaf - 3 pcs.

Step by step cooking

Rinse the beets thoroughly with a brush so that no lumps of earth sticking to them remain, send them to a saucepan, cover with cold water and turn on the burner. Cook until soft. You can check whether the root vegetable is ready sometimes by piercing it with a knife.
In order for the skin to be well removed from the vegetable, after cooking, dip it into a bowl of ice water. Clean up.
Cut boiled and cooled beets at your discretion - it can be either cubes or cubes, it doesn't matter.
Transfer everything to sterilized jars. Do not place the pieces too tightly; there should be room for the marinade in the jar.
Pour 1 liter of clean water into a saucepan, bring to a boil. Add sugar, salt, vinegar and spices. Cook for about 3 minutes over medium heat until the loose components are completely dissolved.
Pour the hot marinade over the chopped beets. Cover containers with baked lids and send for resterilization for no more than ¼ hour.
Roll up with a special machine, wrap with a cotton blanket.

Advice: Putting the beets in a roasting bag can shorten the cooking time.

Recipe for a Siberian beetroot snack for the winter

A jar of incredibly tasty beetroot snack will always come in handy, especially if the guests come unexpectedly. And it is not a shame to put such a treat on any festive table.

Servings: 34

Time for preparing: 1 hour 25 minutes

Energy value

calorie content - 137.8 Kcal;
proteins - 3.1 g;
fats - 5.4;
carbohydrates - 19.3 g.

Ingredients

beets - 3 kg;
garlic - 100 g;
onions - 500 g;
sweet pepper - 1 kg;
carrots - 2 kg;
hot pepper - 3 pcs.;
sunflower oil - 200 ml;
granulated sugar - 70 g;
coarse salt - 90 g;
vinegar - 50 ml.

Step by step cooking

Rinse vegetables thoroughly under running water. Clean up.
Grate the beet with carrots on a coarse grater and transfer to a frying pan with hot oil.
At this time, pass through a meat grinder peeled from seeds Bulgarian and hot peppers, onions.
Garlic - through a press of a garlic press or grate on a mini grater.
Add all the remaining ingredients to the sautéed vegetables, cover and simmer for at least 45 minutes.
About 10 minutes before the end, add sugar, vinegar and salt. If you wish, you can add black pepper to the bouquet.
Transfer the prepared beetroot caviar to prepared jars (you need to take care of their correct sterilization in advance). Screw on the lids. All is ready!

Beetroot stew recipe for the winter

Very tasty and juicy preparation, which can be used as an independent dish, seasoned with mayonnaise and garlic, or added to the Herring under a fur coat. You will find step-by-step recipes for the most delicious salad options with photos and videos on our website.

Servings: 10

Time for preparing: 45 minutes

Energy value

calorie content - 209.7 Kcal;
proteins - 3.4 g;
fats - 10 g;
carbohydrates - 26.6 g.

Ingredients

red beets - 2 kg;
granulated sugar - 2 tsp;
rock salt - 2 tsp;
sunflower oil - 100 ml;
table vinegar - 1 tbsp. l.

Step by step cooking

Boil the washed beets until half cooked, wait until they cool, peel. It should be noted that for the preparation of seaming it is better to give preference to small-sized specimens - they are not stored very well and cook quickly, so in this way "catch up with two birds with one stone."
Grind the beets in any way, depending on how you are going to use the workpiece in the future. For salad with herring, it is better to grate on a coarse grater.
Pour oil into a saucepan with a thickened bottom and add granulated sugar and salt. Use a wooden spatula to stir the mixture in quick movements to avoid scorching. Pour in the processed beetroot and simmer for 15 minutes, also stirring constantly. You can pour in a little water if there is not enough juice.
Add vinegar at the end and let cool slightly.
Arrange in sterilized containers and roll up in the usual way.

Advice: you can add carrots, onions or mushrooms to this seaming.

Homemade beet juice recipe for the winter

Very rare among winter harvesting, alas. Most people don't even think about stocking up on them. Its taste, of course, is not for everybody. However, if you add sugar or citric acid, you get a very healthy and interesting drink.

Servings: 6

Time for preparing: 40 minutes

Energy value

calorie content - 390.6 Kcal;
proteins - 1.5 g;
fats - 0 g;
carbohydrates - 96.1 g.

Ingredients

beets - 2 kg;
granulated sugar - 500 g.

Step by step cooking

Rinse the beets and peel with a sharp knife.
Chop into medium sized pieces.
You can use any convenient kitchen appliance to get the juice. You can easily pass the vegetable through a juicer or grind it in a meat grinder. In the latter case, the resulting pulp must be squeezed through a gauze.
Pour the juice into a saucepan, add granulated sugar and simmer slowly over low heat until the sugar is completely dissolved. An important condition in this case is not to digest the juice, otherwise all useful substances will disappear.
Pour the hot drink into glass containers (be sure to treat them first over steam) and twist. You can also seal jars with polyethylene lids, but in this case, it is recommended to store such a blank only in the refrigerator.

Note: you can supplement the preparation with cabbage or black currant. If you make the drink completely vegetable, it is recommended to exclude sugar and make the juice salty.

Beetroot recipe in Kuban style for the winter

Preservation is very simple in its execution, but universal in use. It can be seasoned with the same borscht, spread on a piece of fresh black bread, or used as an addition to stewed beans. In any case, you will experience gastronomic delight from the product.

Servings: 15

Time for preparing: 1 hour 30 minutes

Energy value

calorie content - 205.8 kcal;
proteins - 2.5 g;
fats - 12 g;
carbohydrates - 21.9 g.

Ingredients

red beets - 2 kg;
apples - 1 kg;
sunflower oil - 200 ml;
garlic with chives - 10-15 pcs.;
table vinegar (5%) - 100 ml;
coarse salt - 1 tablespoon;
ground black pepper - ½ tbsp. l.

Step by step cooking

Peel the washed beets. It is best to use varieties with a rich ruby \u200b\u200bhue and very juicy pulp. But too soft root crops are not recommended to be used.
Give preference to sweet and sour apples. Divide them into several parts and remove the seed box.
Collect all the ingredients and pass through the coarse mesh of a meat grinder. You can grate it, and if you have a combine, it's even better!
Heat the butter in a saucepan, add the beet-apple mass and garlic passed through a press. You can use both a saucepan and a multicooker as improvised means for cooking, which will greatly facilitate the process.
Add spices, salt and sugar. And leave to languish for a long time. But do not forget to stir the mass often, otherwise it will burn, and all your efforts will be in vain.
While the workpiece is languishing, start preparing cans. On average, you will have three 800 ml jars. Ignite them either in the oven or hold them over steam. Remember to boil the lids.
Distribute the finished mass into containers and seal. Turn over to check for leaks. If you hear whistling or bubbles appear, twist the blank.

Soaked beetroot recipe for the winter

Many hobbyists make pickled vegetables for a change without using acetic acid. They come through natural fermentation. In most cases, cabbage, zucchini, cucumbers or tomatoes are chosen, but you can also wet a root vegetable such as beets. According to this principle, products should be prepared in bulky barrels. But for residents of apartments, you can prepare a similar snack, for example, in banks. It is convenient to ferment like a whole vegetable, or cut into several parts.

Servings: 5

Time for preparing: 35 minutes

Energy value

calorie content - 113.2 kcal;
proteins - 3.3 g;
fats - 0.1 g;
carbohydrates - 25.1 g.

Ingredients

beets - 500 g;
sour apples - 200-300 g;
horseradish root - 10 g;
garlic, head - 3 pcs.;
salt - 30 g.

Step by step cooking

Peel beets, roots, and apples.
Cut beets and horseradish into slices, apples into slices.
Peel the garlic.
At the bottom of a clean jar, first put a layer of apples, on top of beets and after horseradish. Top with chives. In this order, fill the container to the top.
Prepare the brine. To do this, dissolve salt in purified water. The given amount is calculated on average per liter of liquid.
Pour the solution into the jars, cover with a plastic lid. Leave in this state at room temperature for a period of at least 3 days. Then transfer to the cold.

The conclusion suggests itself - you can spend the winter deliciously under any conditions, even if there is nothing at hand except beets. The main thing is to be smart. Enjoy your meal!

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First, I would like to say that beets are a unique product, due to the fact that they are rich in vitamins and numerous dishes are made from its preparations.

It is rich in minerals: calcium, magnesium, potassium, iron, phosphorus. It contains vitamins: B1, B2, C and P. When eaten, especially as fresh juice, the general condition of the body is noticeably improved and it is purified.

It lowers blood pressure, is a natural laxative, well suited for the prevention of vascular diseases and atherosclerosis. However, it should not be abused by people with kidney disease, gallbladder disease and indigestion.

For prevention, you can make delicious juice and use it 2 times a day for half a glass for 1-2 weeks. Then interrupt for a while and repeat again.

We take 1 kilogram of beets and pass through a juicer. We'll have an average of one to two glasses of pure tasty juice. We give it time to settle in the refrigerator for 2-3 hours. We dilute it by half or to taste with boiled water and drink half a glass in the morning and evening.

This procedure can be done with carrots and, having mixed two juices, drink in the morning and evening.

You can cook very tasty dishes from it: vegetable salad, borscht, beetroot soup, caviar, vinaigrette, side dishes, various sauces, as well as make syrup, juice, kvass and even cook jam.

Beets for the winter - recipes. Very tasty!

So, we have already talked about the beneficial properties of this root crop. And now let's go directly to the recipes for preparing various dishes from this vegetable.

Beetroot salad recipes for the winter

Recipe 1. Beet salad with beans for the winter

We take beets and carrots, cut into strips or rub coarsely through a grater, then cut the onion into half rings. Put the vegetables for the salad in a saucepan, pour in the sunflower oil and tomato paste, if there is no tomato.

Now we put salt and spices to taste and simmer the whole salad for about 40-60 minutes.

We put the vegetable salad in sterilized jars, roll up the lids and, wrapped in a blanket, give time to cool.

Recipe 2. Harvesting beet salad with bell peppers for the winter

beets - 2 kg
tomatoes - 500 gr or 250 gr of homemade tomato paste
sweet pepper - 250 gr
onions - 250 grams
garlic - 100 grams
table salt - 2 tbsp. l.
loose sugar - half a glass
9% acetic acid - 100 ml
lean oil - 250 grams

Cut the beets and bell peppers into strips, and the tomatoes into half rings. Finely chop the onion and put all the vegetables for the salad in a container. Add spices, grated garlic, salt, lean oil, sugar, and then put the salad on the burner and simmer for 40-50 minutes.

5-10 minutes before removing vegetables from the stove, add vinegar to the salad... The heat treatment is now complete. We put the salad in sterilized jars and screw it up with lids or roll it up with a machine. The salad is ready for storage.

Pickled beets for the winter

When covering pickled vegetables, you need to take into account that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. An exquisite taste is given to pickled vegetables by vinegar infused with herbs. As various spices, you can use not only hot pepper, garlic, dill, bay leaves, but also basil, tarragon, etc.

Recipe 1. Just marinated beets for the winter with sterilization

Take the sweet root, wash, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or into strips for salad.

We spread the chopped beets in jars, pre-washed, but without sterilization... Now we make the marinade filling: put salt, bay leaf, sugar, allspice according to the recipe on 1 liter of liquid and bring it to a boil.

Pour the pickled filling into jars with a sweet root and put them in hot water for pasteurization for 10-15 minutes. We take the cans out of the water, close them and, wrapping them in a blanket, give time to cool.

Recipe 2. Pickled beets without sterilization

water - 1 liter
beets - 700 gr
table salt - 1-2 tbsp. l.
bulk sugar - 1-2 tbsp. l.
carnations - 3-4 pieces
black pepper - 3-4 peas
bay leaf - 1 pc

Put the beets in water and cook until tender. Now we take out, peel and cut into cubes or strips.

Before closing the sweet root in jars, they need to be sterilized by steam or in the oven for 5-10 minutes. Now we put the spices and put the beets in sterilized jars. Pour boiling water into them and we insist for 10-15 minutes.

Pour the same water from cans into a saucepan and pickle, that is, we put sugar, vinegar, salt. Bring the pickled filling to a boil and pour it back into the jars. Now we roll up or twist them with lids and, turning them upside down, wrap them up and give time to cool. Pickled beets are ready for further storage.

Beets for the winter for borscht

When preparing beets for soups and borscht, you can add cabbage, beans, peas, etc. as additional ingredients.

Recipe 1. Vegetable beetroot seasoning for the winter

Chop the onion and fry until browned. Now we take tomatoes, bell peppers, fried onions and twist everything in a meat grinder.

Put the scrolled vegetables in a saucepan. Now three beets on a grater, spread to vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.

After cooking, put the resulting mixture in jars, which have already been sterilized, and roll up the lids. We put the cans upside down, hide them in a blanket and let them cool down.

Recipe 2. Seasoning from beets for borscht for the winter

tomatoes - 1 kg
carrots - 1 kg
beets - 2 kg
cabbage - 1 kg
bulbs - 1 kg
vinegar 9% - 70-90 g
table salt - 3-4 tablespoons
bulk sugar - 3 tablespoons
lean oil - 150 grams

First, rub the beets and carrots with a coarse grater. Finely chop the onion and tomatoes. As for borsch, we shred cabbage.

Now we put the vegetables in a large container and simmer for 20-30 minutes, stirring occasionally.

And at the end we put the vegetables in jars, cork them with lids, turn them over and give time to cool. And now our beetroot seasoning for borscht is ready for further storage.

Harvesting beets without pasteurization for the winter

Recipe 1. Harvesting beets with carrots for the winter

beets - 1 kg
bulbs - 0.5 kg
carrots - 0.5 kg.
lean oil - 150 grams
bitter pepper - it tastes
salt - tastes
sugar tastes

Cut the onion, carrot into strips and fry in vegetable oil until browned.

Now we rub the sweet root on a coarse grater, put it in a frying pan with vegetables and simmer everything for 30-40 minutes, and at the end do not forget to put black pepper and 1-2 tbsp. l. vinegar.

Now we lay out our beets in jars that have been sterilized in advance, roll up the jars with lids, put them upside down, wrap them up and give time to cool.

Recipe 2. Harvesting beets with tomatoes

We take beets, carrots and three through a coarse grater. Onion mode with a knife, and drive the tomatoes through a meat grinder.

Now put the chopped vegetables in the pan, put 1 tbsp. l. vinegar and pour in vegetable oil. Bring the resulting workpiece to a boil and, stirring, cook for 30-40 minutes. At the end of cooking, put another 1 tbsp. l. vinegar.

The beets are ready and we put them in sterilized jars, roll them up, give the jars time to cool and put them in the pantry for storage.

Golden recipes for beetroot caviar for the winter

The caviar from the sweet root prepared in summer is best suited to the festive table in winter. It should be borne in mind that the taste of the preparation of caviar will become the most refined if all vegetables are fried in vegetable oil before closing in jars.

Recipe 1. Harvesting beetroot caviar with zucchini

beets - 2 kg
ripe zucchini - 1.5 kg
bulbs - 1 kg
vegetable oil - half a glass
table salt - 1 tbsp. l.
loose sugar - 50 grams
9% acetic acid - 2-3 tbsp. l.

Beets and zucchini must be peeled, and then grated through a coarse grater. Cut the onion into small half rings.

Now add salt, vegetable oil, sugar, spices and leave for 10-20 minutes for the vegetables to start juice.

As a result, we stew all the vegetables for about 40 minutes. Then we put them in the previously sterilized jars and roll up the lid. All caviar is ready for further storage and use.

Recipe 2. Harvesting beetroot caviar with tomatoes and bell peppers

Wash vegetables, peel, cut into pieces and run through a meat grinder.

Now we transfer the vegetables to a saucepan and add spices, salt, lean oil and sugar. We simmer the caviar for 30-40 minutes. At the end, add a little acetic acid (1-2 tbsp. L.)

We put the caviar in jars and roll up the lids. We put them upside down, wrap the jars with a blanket and give time to cool.

The beets were born wonderfully well! There are a lot of vegetables, large, juicy. This is undoubtedly very good, but what to do with such a crop? There is no cellar, so most of the beet will disappear. In this case, homework always comes to the rescue. We invite you to consider the best recipes with a beet for the winter, which will allow you to preserve the royal harvest and provide variety on the table in the cold season.

There are infinitely many recipes for beetroot harvesting - they are all original and useful

How to prepare beets?

Beets are often overlooked. But in fact, this simple, cheap and affordable vegetable bypasses many of its "closest relatives" in terms of nutritional value and healing qualities. Beetroot is the prevention of cancer, intestinal problems, as well as an additional "motor" for the brain, which increases the activity of its cells. If you use this root vegetable daily, you can significantly improve your health, while saving a significant amount of money. And preservation of a beet for the winter will allow you to get vitamins all year round. So, let's go to the kitchen.

Pickled beets

Marinated beetroot for the winter is not only an excellent appetizer, it can be added to salads or served as a side dish with meat or fish.

Prepare ingredients:

beet - 900 g;
horseradish root - 20 g;
sugar - 55 g;
citric acid - 2 teaspoons;
water - half a glass;
salt to taste.

Cooking process.

We wash the beets, fill with water and boil until tender.
We peel our main ingredient and rub on a beetroot grater.
Grind the horseradish root.
We turn to the preparation of the marinade - add salt, citric acid and sugar to the water, mix until the bulk components are completely dissolved.
Combine the beets with horseradish and put them in sterilized jars.
Pour the vegetables with marinade.
Boil water in a large container, place cans of beets and sterilize for several minutes.
We roll up the jars with lids and transfer them to a storage place.

Beetroot caviar

Beetroot caviar is not only tasty, but also very original. Such a preparation will not become costly and will certainly add variety to the winter table. We assure you this recipe deserves your attention.

Prepare ingredients:

beet - 2 kg;
tomatoes - 700 g;
bulgarian pepper - 330 g;
onions - 200 g;
garlic - 80 g;
salt - 2-2.5 tablespoons;
vegetable oil - 250 ml;
9% table vinegar - 80 ml.

Cooking process.

My beets, rub on a beetroot grater.
We also thoroughly rinse the tomatoes under running water and cut them into slices.
Chop bell peppers and onions in half rings.
Free the garlic from the husk and pass through a press.
Bring the oil to a boil and put the onion in it.
When the onion becomes transparent, add tomatoes to it, cover the container with a lid and simmer the contents for 5 minutes.
After the specified time has passed, we send bell peppers to the vegetables, wait until everything boils and pour in the vinegar.
Mix everything thoroughly, add beets, sugar and salt.
Cover the container with a lid and simmer over low heat for about 40 minutes.
Put the garlic, stir the caviar and pour it into hot, clean jars.
We roll up the lids, turn them upside down, wrap them up and leave until they cool completely.

Beet salad

The following recipe for beetroot salad for the winter is very popular with housewives. It is healthy and delicious. Let's cook.
Prepare ingredients:

beet - 1-1.2 kg;
onions - 500 g;
vegetable oil - 75-80 ml;
salt - 0.5 tablespoon;
9% table vinegar - 50 ml.

Cooking process.

First of all, we pay attention to the main ingredient - we clean the beets and rub them on a beetroot grater.
Next, free the onion from the husk and cut it into half rings.
We combine vegetables in one container, pour in oil and vinegar, add salt and sugar.
Mix everything thoroughly and leave for 12 hours.
When the mixture is infused, it must be transferred to the stove and boiled over low heat for 20 minutes.
We quickly transfer the still hot salad to clean jars and roll up the lids.

Dressing for borscht

Preparing borsch dressing with a beet for the winter is a matter of honor for every housewife. After all, you must admit that what could be more pleasant than enjoying a rich summer borschik in a cold winter? Moreover, cooking this dish with a dressing is an activity that will not take more than half an hour.

The beauty of this dressing is that it can contain most of the ingredients for borscht. In other words, everything that is at hand at the moment.

Prepare ingredients:

beet - 3 kg;
tomatoes - 1 kg;
carrots - 1 kg;
white cabbage - large forks;
onions - 5 heads;
bell pepper - half a kilo;
sugar - 250 g;
9% table vinegar - 200 ml;
salt - 4 tablespoons;
vegetable oil - 250 ml.

Cooking process.

Rinse the vegetables thoroughly in running water.
Finely chop the onions, tomatoes and bell peppers.
Peel the beet and carrots and chop on a coarse grater.
Finely chop the cabbage.
Fill a saucepan with a capacity of at least 8 liters with vegetables.
Pour in oil and vinegar, add sugar and salt.
Mix everything thoroughly and simmer over low heat for about 20 minutes.
We lay out the hot gas station in clean cans and roll up the lids.

Borsch dressing without cabbage

Beetroot for the winter for borscht can be prepared according to another recipe.

Prepare ingredients:

beets - 1.4-1.5 kg;
tomatoes - 1 kg;
celery root - 200 g;
carrots - 1 kg;
bulgarian pepper - 1.4-1.5 kg;
parsley - a large bunch;
dill - a large bunch;
salt - 3 tablespoons.

Cooking process.

To begin with, the vegetables are thoroughly washed and cleaned.
We pass the tomatoes through a meat grinder or grind them with a blender.
Chop the bell pepper into small strips.
Rub carrots, beets and celery on a beetroot grater.
Wash the greens in a large amount of running water and chop finely.
Put the tomatoes in a large saucepan and set it on fire.
Simmer the tomatoes with a minimum supply of gas for 10 minutes.
Then add beets, carrots, celery, herbs, salt and simmer for another 15 minutes.
We quickly pour the finished dressing into sterilized cans and roll it up.

As you can see, preserving beetroot for the winter is not at all troublesome and even less expensive. Make homemade preparations with pleasure, and they are sure to give you a delicious taste and diversify the menu in winter.

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