Raw beets for the winter in jars. Beets in jars for the winter: the best recipes for winter preparations

12.10.2019 Egg dishes

Beetroot is one of the healthiest vegetables, and most of the vitamins and minerals it contains are preserved even after heat treatment. This makes it possible to make beetroot salad for the winter in a simple way, without fear that the appetizer will lose its beneficial properties due to long cooking. Therefore, such canned food is popular; many housewives prepare them for the future.

Cooking features

Knowing a good recipe is sometimes not enough to prepare a delicious winter meal that looks good and keeps well at room temperature. To do this, you need to know a few important points.

Not all varieties of beets are suitable for making salads. For conservation, you should choose culinary, not fodder varieties. It is better to choose burgundy beets that do not have brown spots or light streaks. Of course, the root crop must be juicy and unspoiled.
To prepare salads for the winter, both raw and boiled beets can be used. In the latter case, it is better not to boil it, but to bake it - so it will retain more nutrients and not lose its attractive shade.
Try not to boil the vegetable mixture too much when cooking canned food, otherwise the beets may turn white and become less appetizing.
Vinegar helps to maintain a bright shade of beets. It is for this reason that it is added to the salad immediately, and not at the last stage of preparation, as is most often the case when preparing other vegetable snacks.
The jars in which you plan to put beetroot salad in order to store it for the winter must be washed with soda and sterilized. Otherwise, the snack will not last long, even if it has been subjected to prolonged heat treatment.
It is not recommended to add a lot of carrots to beetroot salad - it can interrupt the taste of the main ingredient.
Don't add too much sugar to the beetroot salad, as this can make it too sweet. Do not forget that the beets themselves contain a lot of sugars.

The form of cutting beets and other vegetables, as well as some features of the technology, may depend on a particular recipe. Therefore, the cooking instructions must be carefully studied each time and not violated.

Salad of beets and carrots

Composition (per 5 l):

beets - 3 kg;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 100 g;
vegetable oil - 0.5 tbsp.;
sugar - 125 g;
red ground pepper - 5 g;
salt - 1.5 tbsp. l.;
vinegar essence (70 percent) - 30 ml.

Cooking method:

Peel raw beets. Grate it on a coarse grater. Salad will look even more appetizing if you use a Korean salad grater to chop vegetables. However, to simplify the process, vegetables can be scrolled through a meat grinder. This will save time and effort, but will not allow you to make the consistency of the salad optimal.
Peel the carrots and chop them in the same way as the beets. Place the carrots in a separate container; at this stage, you do not need to mix it with the beets.
Wash the tomatoes. Make cross cuts on them. Dip the tomatoes for 2 minutes in boiling water. Using a slotted spoon, transfer the tomatoes to a bowl of cold water to cool quickly. Clean and cut into small cubes.
Heat oil in a large saucepan and add half the beetroot. Sprinkle it with salt and sugar, add pepper and vinegar, stir. Simmer over low heat until the beets are soft.
Add the remaining beets and carrots. Put the pieces of tomatoes in the pan, pour in the juice that stands out from them. Cook until all vegetables are soft.
Peel the garlic cloves. Grind them with a blender or pass through a hand press. Add to salad, stir.
Continue cooking the snack for 10 minutes.
While the beets and carrots are stewing, prepare the jars. They must be washed with soda and sterilized in any convenient way.
Fill the prepared jars with a hot snack and roll them up with metal lids.
Place the jars upside down and cover with a woolen blanket.
After a day, remove the jars from under the blanket and put them in the pantry.

This recipe for a beetroot snack for the winter is made in many Russian families, as it is economical and versatile. It can be eaten just like that, spread on bread, served as an addition to a side dish, used as a dressing for borscht.

Beet salad with garlic

Composition (for 2 l):

beets - 2 kg;
garlic - 100 g;
vegetable oil - 4 tbsp. l.;
vinegar essence (70 percent) - 20 ml;
a mixture of peppers - 0.5 tsp;
salt - 20 g;
sugar - 120 g.

Cooking method:

Peel the garlic, cut into thin slices. Some suggest chopping the garlic along with the husk. This allows you to give the finished snack a more piquant flavor, but because of this, its taste becomes less pleasant due to the rough texture. So which option to choose, each hostess decides for herself.
Wash and clean the beets. Cut it into thin long strips.
Heat oil in a heavy bottomed saucepan. Put the garlic in it and fry it for 10 minutes, stirring occasionally.
Add beetroot, fry it with garlic for 5 minutes.
Add salt, sugar, pepper mixture. Pour in the vinegar essence. Simmer for half an hour.
Arrange the salad in sterilized jars and roll them up using a special key.
Put the jars on the lids and wrap them up. This will result in additional conservation.

After the salad has cooled, it can be stored in the pantry.

Beet and Cabbage Salad

Composition (for 2 l):

beets - 1 kg;
white cabbage - 1 kg;
onions - 100 g;
water - 0.3 l;
table vinegar (9 percent) - 50 ml;
sugar - 150 g;
salt - 20 g.

Cooking method:

The salad is made from boiled beets. Therefore, it must first be washed and boiled until cooked or baked in the oven or microwave. The latter option is the most preferable, as it saves time. At the same time, the beets will remain bright, appetizing, healthy.
Cool the beetroot and remove the skin from it. Grate the root vegetable on a coarse grater.
Remove sluggish leaves and stalk from white cabbage. Shred the cabbage into small strips. Keep in mind that only late varieties of cabbage are used for preservation.
Remove the skin from the onion. Cut the onion into thin half rings.
Place vegetables in a bowl and stir.
In a separate container, combine salt, sugar, water and vinegar. Boil this mixture for a minute, pour vegetables into it. Place a plate on top and a jar filled with water on it. Put in the refrigerator for a day.
Divide the salad into clean jars. It is very important that they are the same size as they will need to be sterilized. Cover the jars with boiled lids, but do not twist.
Place a kitchen towel in the bottom of a large saucepan and place the jars of salad on it.
Fill the pan with warm water so that it reaches the “shoulders” of the jars. Put the pan on low heat and sterilize the jars for 20-30 minutes, depending on their size. Half an hour you need to sterilize liter jars, 20 minutes - half a liter.
Carefully, so as not to burn yourself, remove the jars from the pan and tighten the lids.
Leave the jars to cool upside down in a steam bath.

Despite the fact that the vegetables according to this recipe are not boiled, the salad is well worth it in the winter. Cabbage in it retains its crunchiness and benefits. After all, it is rich in vitamin C, which would be destroyed at high temperatures. Therefore, this salad is worth preparing for those who monitor their health.

Beet salad with bell pepper

Composition (per 2.5 l):

beets - 2 kg;
tomatoes - 0.75 kg;
bell pepper - 0.25 kg;
onions - 0.25 kg;
garlic - 1 head;
salt - 1 tsp;
sugar - 125 g;
table vinegar (9 percent) - 35 ml.

Cooking method:

Wash raw beets and pat dry with a towel. Peel and grate on a coarse grater.
Pour boiling water over tomatoes and peel. Cut into small cubes.
Wash the pepper, cut off the stem. Remove the seeds from the pepper. Slice the pepper into strips.
Peel the garlic cloves and pass through a special press.
Peel the onion and cut into small pieces.
In a thick-bottomed saucepan, mix all the vegetables, adding salt, sugar and vinegar to them.
Place the saucepan over low heat and bring the contents to a boil. Boil 20 minutes.
Arrange the appetizer in prepared jars and seal them tightly. Turn over and let cool under a warm blanket.

This snack is also good at room temperature. It can be served as an independent dish, added to soups instead of frying. The appetizer according to this recipe is low-calorie, since no oil is used in its preparation.

Salad "Alenka" from beets for the winter

Composition (per 6 l):

beets - 4 kg;
bell pepper - 0.5 kg;
tomatoes - 2.5 kg;
garlic - 2 heads;
onion - 0.2 kg;
salt - 1.5 tbsp. l.;
sugar - 30 g;
unrefined sunflower oil - 0.25 l;
table vinegar (9 percent) - 80 ml.

Cooking method:

Wash tomatoes, dry. Scroll through a meat grinder or chop with a blender. According to this recipe, they are allowed not to be peeled, although they will be more tender when peeled.
Clean and grate the beets.
Grind the garlic using a special press or in any other way.
Peel the onion and finely chop.
Wash the pepper, remove the seeds. Cut the pulp into small cubes.
Put all the vegetables in a saucepan, pour oil and vinegar, add sugar and salt, mix.
Put on low heat and cook for half an hour after the vegetable mixture boils.
Arrange the snack in jars and roll them up using a special key.
Place the jars upside down and cover with a blanket. Let them cool in this state, then put them in a place of permanent storage for the winter.

This recipe for beetroot salad was especially loved by our compatriots, so it even got a gentle name.

Beet salad with tomato paste

Composition (per 3 l):

beets - 3 kg;
onions - 1 kg;
garlic - 3 heads;
vegetable oil - 100 ml;
tomato paste - 50 ml;
vinegar essence (70 percent) - 25 ml;
salt - to taste.

Cooking method:

Cut the garlic into small pieces.
Boil the beets until half cooked, chop on a coarse grater.
Peel the onion, cut it into small pieces.
Fry the onion and garlic in plenty of hot vegetable oil.
Add beets to them and simmer for 15 minutes.
Pour in vinegar essence, add tomato paste, salt to taste. Remove from heat after 5 minutes.
Arrange the appetizer in sterilized jars, seal.
After the jars have cooled, they can be stored in the pantry.

The above recipe is one of the simplest; even an inexperienced housewife can prepare an appetizer for the winter. Moreover, it will not take much time and effort from her.

Beetroot salad for the winter is one of the most economical and sought-after preparations. In addition, in this appetizer, vegetables retain their beneficial qualities.

A beetroot snack for the winter is an original and versatile preparation. It can be used for salad or borsch, as an appetizer for vodka or caviar for a sandwich, and some recipes can also be served as a dessert.

You can add absolutely any vegetables or even berries to beets in a snack. Yes, and preparing a salad for the winter with beets is no more difficult than usual. .because the technology for preparing this snack is the same as usual. We clean the vegetables and open them well, send them to sterilized jars, roll them up.

By the way, it is sterilization that plays a dominant role in the preparation of canned salad. There are several options for sterilization. Some put the jars in the oven, many process the jars in the microwave, and it is better to do the following - sterilize the jars immediately with the salad. To do this, lay out the salad in jars, cover them with lids. We put the jars in a deep bowl, pour water over the shoulders of the jars. Make sure that the jars do not touch each other and the sides of the dishes. It is better to put a towel at the bottom. We cover the jars with lids and turn on the fire. We sterilize for 10-20 minutes depending on the jars.

How to cook a beetroot snack for the winter - 15 varieties

This salad can replace the famous horseradish appetizer. It goes well with cold meats and meat dishes.

Ingredients:

Beets - 4 kg
Garlic - 180 g
Horseradish - 400g
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.
Vinegar - 1 tbsp. l.

Cooking:

Beets must first be boiled until half cooked. Then skip the beets and garlic through a meat grinder. Grind horseradish with a blender. We put the pan with beets and garlic on the fire and bring to a boil, adding sugar and salt. When the beets boil, add horseradish, leave for another 20 minutes on fire, then add vinegar. Let's mix everything well. Now you can lay out the banks.

A delicious and simple recipe for those who know a lot about beets.

Ingredients:

Beets - 3 kg
Salt - 100 g
Vinegar9% - 100 ml

Cooking:

Wash the beets and cut off the roots. Transfer to a saucepan, cover with cold water and put the saucepan on fire. Cook over high heat until done. After take out and cool. While the beets are cooling, cook the marinade. To do this, add salt and vinegar to 500 ml of water. We cook until boiling. Then remove from heat and let cool. We clean the beetroot and cut into cubes. We lay out the beets in jars and pour the marinade. Roll up the lids. Beets can be served as a side dish for meat dishes.

Very tasty and unusual version of salted cabbage.

Ingredients:

Cabbage - 2 kg
Beets - 0.4 kg
Carrot - 0.3 kg
Garlic - 4 tooth
Bay leaf - 2 pcs.
Vinegar essence - 150 ml

Cooking:

We clean the cabbage from old leaves and dirt. We cut off the squash. We cut the beets into cubes and send them to the jar. Cut the chili pepper into small pieces and send to the bottom of the jar. Cabbage cut into small pieces. We put the cabbage in a jar. Carrot cut into rounds. Lay out the next layer of carrots. Cut the garlic into small slices, lay it out in the next layer. Then again lay out the beets, cabbage, carrots. Repeat layers until the jar is full. Pour vinegar into a liter of water, add sugar, salt, peppercorns, bay leaf. Put the saucepan on the fire and bring to a boil. Pour cabbage with boiling marinade. Add 2 tablespoons of vegetable oil to the jar. We roll up the bank.

Enjoy your meal.

This recipe will definitely stay on your menu. If you make this salad at least once. Very tasty cabbage with beets.

Ingredients:

Garlic - 120 g
Beets - 1 kg
Cabbage - 2 kg
Celery root - 1 pc.
Vinegar - 100 ml
Sugar

Cooking:

We clean the cabbage from old leaves, cut off the stalk. Cut into small cubes. We clean the beets and cut them into circles 0.5 cm thick. Chop the garlic. Finely chop the celery. Layer the lettuce in a jar. Boil half a litre of water in a saucepan, add vinegar, sugar and salt. Mix well and remove from heat. Pour the marinade over the salad.

Enjoy your meal.

Surely the name of this salad came from the fact that this dish acts on anyone like a love potion, you want to eat again and again.

Ingredients:

Green tomatoes - 1 kg
Red tomatoes - 1 kg
Sweet pepper - 0.5 kg
Raw beets - 0.5 kg
Carrot - 0.5 kg
Onion - 0.5 kg
Sugar - 250 g
Vinegar - 40 ml
Garlic - 2 heads

Cooking:

Wash and clean all vegetables well. On a coarse grater, three beets and carrots. Cut the tomatoes into slices. Onion cut into half rings. Pepper cut into strips. Finely chop the garlic. Mix all the vegetables in a bowl, add sugar and salt. Mix well. Put on fire, cook on low heat for 30 minutes. Add oil 10 minutes before the end. 3 minutes before the end of cooking, add vinegar. Divide the hot appetizer into jars. Roll up and wrap with a blanket.

Enjoy your meal.

A very good option for cooking pickles. The recipe is for a 500 ml jar.

Ingredients:

Cherry - 250 g
Garlic - 2 heads
Small beets - 2 pcs.
Green onion - 2 stalks
Chili pepper - 1 tsp
Dill
Parsley
Apple cider vinegar - 50 ml
Bay leaves - 2 pcs.
Barberry - to taste
Sugar
Juniper - 4 berries
Pepper

Cooking:

Pierce cherry tomatoes with skewers and send to a saucepan with 500 ml of water. Add chili pepper, vinegar, salt and sugar. Marinate 1 hour. In the meantime, prepare the rest of the vegetables. We clean the garlic from the husk. Onion cut into long cloves. We clean the beets and cut into 4 parts. When the tomatoes are marinated, we take out the toothpicks from them. We send beets to the marinade where the tomatoes were. We wash the greens and finely chop. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. We put cherry tomatoes, onions, garlic, tomatoes, berries in a jar and pour marinade over. We twist the bank.

Enjoy your meal.

Such an appetizer will be a great help for any housewife. Such an appetizer can be used both for borscht and for salads. Very comfortably.

Ingredients:

Beets - 1 kg
Sugar - 4 tbsp. l.
Salt - 1 tsp
Lemon - 1 pc.
Oil - 4 tablespoons

Cooking:

Boil the beets and grate on a coarse grater. Pour 120 ml of oil, 10 g of salt, 50 g of sugar into a saucepan. Squeeze out the lemon juice. We cook for 15 minutes. Arrange salad in jars.

It is very comfortable! Season borscht with vegetables fresh from the summer. And it takes less time to cook your favorite dish.

Ingredients:

Carrot - 1 kg
Sweet pepper - 1 kg
Onion - 1 kg
Tomatoes - 1 kg
Beets - 1 kg
Vegetable oil - 400 ml

Cooking:

Peel and cut vegetables. Peppers and carrots. Onion cut into cubes.

Cut the tomatoes into small pieces. Grate the beets. We put all the vegetables in one pan and cook on slow. Add vegetable oil, salt. After an hour of cooking, arrange the salad in sterilized jars.

We roll up the banks.

Enjoy your meal.

Very tasty appetizer for sandwiches and more.

Ingredients:

Beets - 1 kg
Onion - 300 g
Tomatoes - 500 g
Spices
Bay leaf

Cooking:

Boil beets until half cooked. Pass all vegetables through a meat grinder. Then mix all the vegetables in a bowl. Add bay leaf, sugar, salt, oil and spices. Simmer for 20-30 minutes. We lay out the salad on the banks. We twist and warm.

Enjoy your meal.

Delicious and very juicy salad for lovers of fresh vegetables in winter.

Ingredients:

Beets - 1 kg
Pumpkin - 1.8 kg
Tomatoes - 1.5 kg
Sweet pepper - 0.5 kg
Vinegar 6% - 100 ml
Garlic - 150 ml
Salt - 50 g
Sugar - 50 g
Parsley - 2 bunches

Cooking:

Wash and clean all vegetables. Three beets on a coarse grater. Cut the pumpkin into large cubes. Pass garlic and tomatoes through a meat grinder. Finely chop the greens. Dilute vinegar, salt and sugar in a liter of water. We collect the vegetables in one pan and pour the marinade. Boil for about 1 hour. At the same time, sterilize jars and lids.

It is imperative to sterilize the lids, because dust and dirt that have not been seen by the human eye also settle on them, so do not be too lazy to boil them in water.

We lay out the salad in jars and roll up.

If you do not have a cold room, you can cook this appetizer to save beets for the winter.

Ingredients:

Beets - 3 kg
Tomatoes - 3 kg
Pickled cucumbers - 1 kg
Chili pepper - 2 pcs.
Salt - 60 g
Oil - 200 ml
Sugar - 100 g
Vinegar - 4 tbsp.
Garlic - 100 g

Cooking:

Boil the beets until tender. Sterilize jars. Let's skip tomatoes, cucumbers, pepper chili, beets through a meat grinder. Mix vegetables in a saucepan and put it on fire. Add salt and sugar. After 10 minutes of cooking add oil. Cook for another 20 minutes, add garlic. After 20 minutes, add vinegar. Remove from heat and place in hot jars.

Enjoy your meal.

This salad has a very piquant taste, try it, you will like it too.

Ingredients:

Beets - 1 kg
Black currant - 250 g
Vinegar - 9% - 70 ml
Salt - 30 g
Cinnamon - to taste
Cloves - to taste
Pepper - to taste

Cooking:

We clean and wash the beets. We cut into cubes. We put beets and currants in jars. We are preparing the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour over the salad. Put the jars in a large bowl. Fill the jars with water up to the shoulders and turn on the fire. Boil with covered lids for 15 minutes. Then we roll up and warm.

Enjoy your meal.

Pickled beets are not only tasty and quick harvesting for the winter, but also very healthy.

Ingredients:

Beets - 1 kg
Vinegar - 50 ml
Sugar - 10 g
Black peppercorns.

Cooking:

We clean the beetroot and cut into cubes.

Pour half a liter of water into a saucepan and put on fire. When the water boils, add salt, sugar, vinegar, bay leaf and pepper. Add the beets to the marinade. Mix well and immediately remove from heat. We lay out the pickled beets in jars and pour the marinade. Sterilize for 15 minutes in a water bath. We roll up the banks.

If you keep the beets in boiling water for longer, the beets will lose their beautiful color.

Ingredients:

Prunes - 0.5 kg
Beets - 1.5 kg
Apple juice - 1.2 l
Lemongrass leaves - 10 pcs.
Carnation - 5 pcs.
Sugar - 200 g
Salt - 20 g

Cooking:

We wash the beets and send them to boiling water to cook for 1 hour. We clean from the peel, cut into slices or cubes. Pour the prunes with boiling water and leave for 30 minutes. Dissolve salt and sugar in apple juice. We lay out the beets and prunes in jars. Pour in apple juice. Add cloves and lemongrass leaves. Put the jars to pasteurize in a deep bowl. Boil 15 minutes.

Enjoy your meal.

A simple and very interesting salad for the winter from a large number of different vegetables.

Ingredients:

Beets - 2 kg
Carrot - 250 g
Onion - 250 g
Tomatoes - 750 g
Hot pepper - 0.5 pcs.
Sweet pepper - 350 g
Garlic - 75 g
Butter - 150 g
Sugar - 100 g
Salt - 1.5 tbsp.
Vinegar - 100 ml

Cooking:

Three carrots on a coarse grater. Onion cut into cubes. Sweet pepper cut into strips. Pass the tomatoes through a meat grinder or chop in a blender.

Grind chili pepper and garlic in a blender.

We send the tomatoes to a large saucepan. Add oil, salt, sugar. Bring the tomatoes to a boil. When the tomatoes boil, add the rest of the vegetables to them. Mix well and cook for 40 minutes. Now add garlic with pepper and vinegar.

Boil for 15 minutes and put in sterile jars.

Salads for the winter from beets are unique in that beets after heat treatment are more useful than raw beets. Recipes for salads and beetroot preparations a lot: you can pickle it, or by adding various vegetables you can get homemade salads of different composition.

1. Salad for the winter from beetroot Alenka

4 kg beets - grate on a coarse grater (I do this on a combine)
1.5 kg tomato in a meat grinder
200 grams of 9% vinegar,
60 grams of salt, chopped 500 grams of bell pepper, 200 grams of sugar, 1 teaspoon of ground pepper, 200 grams of garlic, 500 grams of onion, chopped, 3 bunches of parsley, 2 pieces of hot peppers, half a liter of vegetable oil.
Heat the oil and lower the chopped onion and let stand for 10 minutes. Pour in the tomato, vinegar, oil, chopped garlic, parsley, salt, sugar, pepper and mix everything well, lower the beets and mix again. Boil for 45 minutes over low heat, stirring frequently. Arrange in sterile jars hot, roll up, wrap. Very tasty!! - comes out 9 cans of 0.7 liters.

2. Beet and bell pepper salad - homemade recipe

Beets (2 kg) cut into strips. Tomatoes (750 g) cut into cubes. Pepper (250 g) cut into strips. Onion (250 g) is also very finely chopped. Place all vegetables in a bowl. Then add garlic (100 g), passed through a garlic press, salt (2 tablespoons), sugar (100 g). We mix the whole thing, put our pan with vegetables on the stove and simmer them for 40 minutes. As soon as 10 minutes remain before the end of cooking, add 9% table vinegar (100 ml). We lay out the salad in sterilized jars and close it. And from the indicated number of products, I got nine 350-gram cans.

3. Beet and tomato salad

For 3 kg of beets, take half a kilogram of tomatoes, carrots, sweet peppers, onions, horseradish root, a head of garlic, 2 tbsp. l. salt, 1 tbsp. l. sugar, 2 tbsp. l. vinegar., a glass of vegetable oil. Grind vegetables through a meat grinder. Add sugar and salt to the butter, stir and sauté in it until golden brown. Combine with vegetables, fry. Arrange the mixture in prepared jars, add vinegar and roll up.

4. Beetroot and bean salad - a recipe for harvesting

Grate pre-boiled beets (3 kg) and carrots (0.5 kg) on a coarse grater, cut the onion (0.5 kg) into thin half rings, put it all in a large saucepan, add boiled beans (0.5 kg) there , tomato paste (0.5 l) and half a liter of sunflower oil. Pepper and salt to taste. Then simmer over low heat for about 60 minutes. We lay out the finished salad in sterile jars, roll them up and wrap them until they cool completely.

5. Beetroot platter - homemade salad

4 kg beets
1.5 kg tomato
0.5 kg bell pepper
3 heads of garlic
2 bunches of parsley
Grate the beets on a medium grater, pass the tomatoes and pepper through a meat grinder, chop the garlic and parsley. For all operations, a food processor is very handy here. Further:
0.5 liters of sunflower oil
0.5 kg onion
200 gr sugar
2 tablespoons salt
Pour off some of the oil and fry finely chopped onion on it. Mix with previously chopped vegetables, add the remaining oil, sugar, salt. Cover the mixture and put it on a slow fire for 45 minutes. It should not boil, just gurgle quietly! At the end, add 50 ml of vinegar. Arrange in sterilized jars and roll up. From above, cover the jars with something (for example, with a blanket) until cool. Keep up to 2 years.
It is more convenient to close the beets in jars of 500-800 gr, so that there is enough for cooking at a time and there is no excess left.

6. Red beet caviar

3 kg. red tomatoes
2 kg carrots
1 kg of onions and beets,
500 gr oil rast
1 stack decoys
3 heads of garlic
1 tsp ground black pepper, 3 tbsp. l. sugar and salt, 3 tsp. vinegar.
Pass through a meat grinder, cook everything (without semolina) for 2 hours, then add semolina while stirring and cook for 30 minutes.
In sterilized jars and roll up.
Delicious, tender caviar is obtained and satisfying.

7. Beets with tomatoes

Tomatoes 5 kg, beets 400 gr,
For 1 liter of water: sugar - 3 tbsp, salt - 2 tbsp, vinegar essence - 1 tsp, bay leaf, dill, peppercorns
At the bottom of the jar - an umbrella of dill, peppercorns, bay leaf, chopped beets (100-150 gr per 3l jar) Arrange the tomatoes and pour over the hot marinade. Sterilize 3-5 min. Roll up You can pour boiling water and let cool, then make a marinade from this water. Output: four 1.5 l and one 3 l jars.

8. Beet salad

3 kg of beets, 2 kg of carrots, 2 kg of bell pepper, 1 kg of onion, 2 kg of tomato, 1 liter of tomato juice, peppercorns, salt.
Grate carrots and beets on a coarse grater. Stew vegetables in vegetable oil. Cut the pepper into strips and add to the carrots and beets. Finely chop the onion and fry until golden brown. Add to vegetables. Add pepper. Add then tomatoes, tomato and salt. Bring to readiness. Close in sterile jars.

9. Pickled beets

2 kg of beets.
Marinade: 1st. vinegar (it is desirable to take 9%), 1 tbsp. water, 1 tbsp. l. sugar, 1 tsp. Salt, 3 cloves.

Boil the beets until fully cooked. Then you need to cut it into strips and put it in jars. The marinade must first be brewed, then completely cooled. Fill them with jars of beets, twist the jars well. From this portion, 3 cans of 0.5 liters are obtained.

10. Beets for borscht for the winter

Beets should be boiled for 20-30 minutes after boiling. Cool, peel, grate on a fine grater. In pre-prepared jars, put 3-5 peas of allspice, 3 pcs. cloves, and small 1-2 bay leaves and already grated beets. Prepared dressing should be poured with marinade.
Marinade: to prepare the marinade for 1 liter of water, you need to take 40 g of sugar, 40 g of salt. The prepared liquid should be boiled for 10 minutes. Then you need to add 60 g of vinegar, preferably 9%. If you take a 0.5 liter jar, then it is advisable to sterilize them for 10 minutes, but if you take a 1 liter jar, then they need to be sterilized for at least 15 minutes. Banks are good to roll up.

Beets for the winter in jars are a useful addition to any dish. There are various preparation options. We advise you to try several options at once so that you can choose.

Sterilizing full jars is another way to eliminate bacteria that contribute to the rapid spoilage of canned foods.

Sterilization time for full jars:

0.5 liter - 10-15 minutes;
1 liter - 20-25 minutes;
3 liter - 30-35 min.

Sometimes beets are pickled for the winter without the need for sterilization. The marinade in this recipe has a sweet and sour taste that goes very well with the taste of root vegetables. Vegetables can be added separately and together with the marinade in soups or salads after cooking.

There are many recipes for making beets. Recipes differ from each other in the use of spices and spices. It all depends on what taste you like and how you plan to use the vegetable in a pickled form.

Such pickled beets are suitable both for dressing borscht, and in the form of a separate salad or making salads from it. For borscht, it is better to choose sweet varieties of beets, but, in general, it all depends on your taste.

Spices can be added to taste. Recipe for beets with sterilization: 0.5 liter cans are sterilized for 10 minutes, 1 liter for 15 minutes.

Ingredients for making beets for borscht for the winter:

1 liter of water;
40 g of sugar;
40 g of salt;
60 ml of table vinegar 9%;
Bell pepper;
carnation;
bay leaf;
beets in the right amount

How to cook beets for borscht:

Wash the beetroot, cover with cold water and boil for about 20-30 minutes after it boils on the stove. It is better to cook over medium heat without adding salt.
Then pour the beets with cold water, cool, peel and cut into small pieces - depending on your goals.
In prepared clean jars, put allspice (2-4 pieces), cloves (1-2 pieces), bay leaf (1 piece), and put chopped beets.

Recipe for marinade:

Add the indicated amount of ingredients to the water and heat, stirring, until the sugar and salt are dissolved.,
Once you have the marinade, fill the beets in jars, cover and sterilize for the amount of time indicated in the recipe description.
Roll up, turn on a clean towel until completely cooled and store in a cool place.

To prepare Korean beets for the winter, we need the following products:

1 kg of beets;
3 tablespoons of vinegar or more (to taste);
6 cloves of garlic;
half a spoon of red and black pepper;
1 tsp coriander powder;
1 st. Sahara;
at least 1 tsp. salt or to taste;
3-4 tablespoons of sunflower oil.

Cooking:

We wash the root crops, do not cut off any tails or leaves.
Put in a saucepan, pour cold water and cook for 10-15 minutes after the boiling point. The cooking time depends on the size of the vegetables. In this short time, the roots will only be lightly cooked, almost fresh.
Turn off the heat, drain the water and put the pot with vegetables under a stream of cold water. Change the water to cold until the vegetables cool.
We clean the root crops and chop them into strips on a special grater for Korean salads. Put in a bowl, sprinkle with salt and sugar, pour vinegar.
Mix and place in sterilized jars. We wait half an hour for the vegetables to release enough juice.
Spices are mixed and garlic is added.
Pour the oil into a heated frying pan and before it boils, pour a mixture of spices and garlic.
Stir and fry for 10 seconds! Immediately after frying, fill jarred food with fortified oil.
We close the jars with tight sterile lids and store the salad in the refrigerator. If you want to roll up a salad, then, closing the jars with sterile metal covers, sterilize the salad for 10 minutes - after the water temperature reaches 90 degrees.

How to prepare so that boiled beets in jars for the winter are always at hand.

Ingredients:

Baked or boiled beets - 2-3 pcs. (700 g);
salt - 1.5 tsp;
sugar 4.5 tbsp. l.;
lemon - 1 pc;
vegetable oil - 70 ml.

How to cook beets for vinaigrette for the winter:

Boil beetroot until tender. Instead of boiling, you can wrap the vegetable in foil and bake in the oven for 30-40 minutes at 180 degrees.
Chilled beets are cleaned. Do not rush to take it out early, it should be completely ready. It is not difficult to check the readiness of the product, just pierce it with a knife. If a sharp object passes in the same way as the clockwork, the beets are ready. Otherwise, increase the cooking time
Beets are cut into small cubes or rubbed on a coarse grater.
Put the beets in a frying pan or pan. Add sugar, salt, freshly squeezed juice of one lemon and pour in vegetable oil. For 15 minutes, put on the stove to simmer on low heat.
Wash glass jars thoroughly with baking soda and sterilize. Fill the jar tightly with beets. Put a piece of cloth or a waffle towel on the bottom of the container, put the jars of beets.
Pour warm water into the pot according to the height of the glass containers and sterilize after boiling for 10 minutes. Cover with lids and leave to cool completely. Beetroot is stored in jars in the winter in a cool pantry or in the refrigerator.

An excellent recipe for how boiled beets can be stored in jars for the winter. Pickled beetroot keeps well. Grated perfectly complements any hot dish and is suitable for cooking cold drinks, salads. This preparation will help reduce cooking because the beets are already processed and ready to use.

Maybe such a recipe will become “necessary” for you. It's time to try new dishes from your favorite vegetables!

Ingredients: beets (quantity optional).

For marinade:

Water - 1 liter;
Sugar 1 tbsp.;
Salt 1 tbsp.;
Vinegar 1 tbsp.

Cooking:

Root crops should be washed, boiled until tender, pour out water, pour cold water, peel, grate.
Place the beets in sterilized jars up to the shoulders.
Prepare the marinade by bringing to a boil.
Fill the beets with the hot marinade and roll them up immediately.
Banks are turned upside down, left to cool completely.

How to pickle beets in jars? This recipe is suitable for those who love pure beetroot or plan to use it for other dishes, such as borscht or vinaigrette. Another advantage of this recipe is that even small roots that are traditionally considered useless for anything can be used for it.

The first thing we need to do is wash and clean the beets from leaves and roots. Then boil the beets until they are fully cooked. It has recently become popular to cook them in the microwave with a little water, so this technique will not work for our recipe, because the beetroot water will also come in handy.

Ready beets should be immediately put in cold water and left there for about twenty minutes. In the meantime, let's prepare the marinade. The broth is carefully filtered through cheesecloth, folded in several layers. Now for each liter of liquid we need to add 3 tbsp. tablespoons of sugar, 1 tbsp. a spoonful of salt, as well as one bud of cloves and two peas of sweet pepper.

Alternatively, you can add 1 teaspoon of citric acid, but that is up to you. Now take our beets, peel (thanks to cold water, the skin is completely removed from the root) and place them in sterilized jars. After rolling, all cans of canned beets should be placed in a container with water, brought to a boil and sterilized for 20 minutes.

Marinade without vinegar

How to pickle beets in jars without vinegar? Just!

water - 1 l;
salt (only coarse-grained) - 2 tbsp.;
citric acid (in granules) - 1 tsp.
sugar - 3 tbsp.

We fill the pot with water. Add sugar, citric acid and salt. Bring the resulting mixture to a boil.

Do you think a vinegar-free marinade is better?

Yes, that's betterI don't see the difference

Storage

Store jars of canned beets best in the cellar, basement, refrigerator, or even on the balcony (the most important thing is to avoid frost!). Sterilized blanks do not need a refrigerator. They can be stored at temperatures from 0 to 25 degrees for two years. The best place for storage is a dark pantry.

Thus, beet harvesting for the winter has several recipes. Which one is best for you is up to you to choose.

At first, I would like to say that beetroot is a unique product, due to the fact that it is 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 noticeably improves and it is cleansed.

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

For prevention, it can be made very tasty juice and use it 2 times a day for half a cup for 1-2 weeks. Then stop for a while and repeat again.

We take 1 kilogram of beets and pass through a juicer. On average, we will get one or two glasses of pure tasty juice. Let it rest in the refrigerator for 2-3 hours. Dilute 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 delicious dishes from it: vegetable salad, borscht, beetroot soup, soup, caviar, vinaigrette, side dishes, various sauces, as well as make syrup, juice, kvass and even make 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.

Beet salad recipes for the winter

Recipe 1. Beetroot 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. We put the vegetables for the salad in a saucepan, pour in sunflower oil and tomato paste, if there is no tomato.

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

We lay out the vegetable salad in pre-sterilized jars, roll up the lids and, wrapping them in a blanket, give time to cool.

Recipe 2. Harvesting beetroot salad with the addition of bell peppers for the winter

beetroot - 2 kg
tomatoes - 500 gr or 250 gr homemade tomato paste
sweet pepper - 250 gr
onion - 250 grams
garlic - 100 grams
table salt - 2 tbsp. l.
loose sugar - half a cup
9% acetic acid - 100 ml
vegetable oil - 250 grams

We cut the beetroot and sweet pepper 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, vegetable 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 salad. The heat treatment is now complete. We put the salad in sterilized jars and twist the lids or roll them up with a machine. The salad is ready for storage.

Pickled beets for the winter

When closing pickled vegetables, it should be borne in mind that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. Vinegar, which is infused with herbs, gives exquisite taste to pickled vegetables. As various spices, you can use not only bitter pepper, garlic, dill, bay leaf, but also basil, tarragon, etc.

Recipe 1. Just marinated beets for the winter with sterilization

We take a sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or straws for salad.

We spread the chopped beetroot in jars, previously washed, but without sterilization. Now we make a marinade filling: put salt, bay leaf, sugar, allspice according to the recipe for 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 out the jars from the water, close them and, wrapping them in a blanket, give them time to cool.

Recipe 2. Pickled beets without sterilization

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

We put the beetroot in water and cook until tender. Now we take out, clean and cut into cubes or straws.

Before closing the sweet root in jars, they need to be sterilized for a couple 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 insist 10-15 minutes.

Pour the same water from the jars into a saucepan and marinate, that is, put sugar, vinegar, salt. Bring the marinated filling to a boil and pour it into jars again. 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, cabbage, beans, peas, etc. can be added as additional ingredients.

Recipe 1. Vegetable seasoning from beets 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 rolled vegetables into a bowl. Now we grate the beetroot on a grater, spread it to the vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.

After cooking, put the resulting mixture into jars that have already been sterilized, and roll up the lids. We put the jars upside down, hide in a blanket and give time to cool.

Recipe 2. Beetroot seasoning for borscht for the winter

tomatoes - 1 kg
carrot - 1 kg
beetroot - 2 kg
cabbage - 1 kg
bulbs - 1 kg
vinegar 9% - 70-90 g
table salt - 3-4 tbsp.
loose sugar - 3 tbsp.
vegetable oil - 150 grams

First, we rub the beets and carrots through a large grater. Finely chop the onion and tomatoes. How to chop cabbage for borscht.

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

And at the end, we lay out the vegetables in jars, cork with lids, turn 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

beetroot - 1 kg
bulbs - 0.5 kg
carrot - 0.5 kg.
vegetable oil - 150 grams
hot pepper - to taste
salt - to taste
sugar - to taste

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 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 let them cool.

Recipe 2. Beetroot with tomatoes

We take beets, carrots and three through a large grater. Onions are cut with a knife, and tomatoes are driven through a meat grinder.

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

The beetroot is ready and we put it in jars that have been sterilized, roll it up, give the jars time to cool and put it in the pantry for storage.

Golden recipes for beet caviar for the winter

Sweet root caviar cooked in summer is best suited for a festive table in winter. At the same time, it should be borne in mind that the taste of caviar harvesting will become most refined if all vegetables are fried in vegetable oil before closing in jars.

Recipe 1. Harvesting caviar from beets with zucchini

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

Beets and zucchini need to be peeled, and then grated through a coarse grater. Onion cut into medium-sized half rings.

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

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

Recipe 2. Harvesting beetroot caviar with tomatoes and sweet peppers

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

Now we shift the vegetables into a saucepan and add spices, salt, vegetable oil and sugar. Stew caviar for 30-40 minutes. At the end, add a little acetic acid (1-2 tablespoons)

We lay out 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.