Beetroot appetizer for the winter recipe. Beet and carrot salad "Prague"

04.08.2019 Lenten dishes

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 beet salad recipes. But in order for the workpiece to be well stored and turn out tasty, 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, one should not allow a strong boil of the vegetable mass, since the beets can lose their bright color in this case;
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 jars - 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 very 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 of vinegar;
200 gr. Sahara;
60 gr. salt;
500 ml of vegetable oil.

We wash the vegetables, clean. Pass the bell peppers, tomatoes and garlic through a meat grinder or blender. Rub the drill using a coarse grater. 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 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

A universal version of the workpiece 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: Pickled cauliflower for the winter - 8 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, lettuce is perfectly stored at room temperature.

Beetroot salad for the winter with garlic

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

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 garlic cloves 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 peel from the mass.

Heat vegetable oil in a large frying pan or cauldron. Put thinly 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 in the preparation of a regular salad. We rub the beets and carrots, chop the onion into thin half rings.

Advice! For the preparation of this and other beetroot salads, it is recommended to take red or white onions instead of ordinary onions. These varieties are sweeter and more palatable.

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

We lay out the salad in jars of 0.5 or 0.75 liters, 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 g carrots;
750 gr. tomatoes;
350 gr. sweet pepper;
75 gr. garlic;
0.5 hot pepper pod;
150 g 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 the remnants of the skin.

Read also: Adjika from tomatoes and garlic for the winter - 10 recipes

Salt the tomato mass, add oil, season with sugar. Bring to a boil with moderate heat. Peel and rub carrots and beets with straws. Chop the onion finely. Peel and cut sweet peppers into thin strips.

We spread all the prepared vegetables in the tomato mass and simmer at a slow boil for exactly one hour. In the process of stewing, stirring occasionally, making sure that the mass does not burn. Then add chopped garlic, finely chopped hot peppers and vinegar. We continue extinguishing for another 10 minutes. We quickly lay out the hot salad in sterilized jars and close it hermetically using screw or regular lids.

Korean beetroot

Korean beetroot salad is a delicious and appetizing appetizer with 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 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 grind. 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.

To quickly cook beetroot, make healthy preparations for the winter! Very simple and incredibly useful - beetroot dressing.

Soup seasoning, beetroot for the winter, a recipe with a photo of which I propose, this is a delicious set of canned vegetables for making borscht or soup. Boil the beets in their skins, add them to the rest of the ingredients already cooked, so the bright beet color will be better preserved. It will take 2 hours to cook, from the indicated ingredients you will get 1 liter.

carrots - 400 g;
onions - 200 g;
tomatoes - 500 g;
beets - 500 g;
Bulgarian pepper - 500 g;
garlic - 6 teeth.;
olive oil for frying - 60 ml;
salt - 20 g;
granulated sugar - 15 g;
chili pepper, ground red pepper.

The basis of the soup dressing for the winter is a sautéing of grated carrots, garlic and finely chopped onions. In a deep heat-resistant dish with a thick bottom, heat up all the olive oil (you can replace it with any odorless vegetable oil), add vegetables, cook for 10 minutes.

Put ripe red tomatoes in boiling water for 15 seconds, then peel off the skin and rub the tomatoes on a coarse grater. You can use a blender instead of a grater. Add tomato puree to the sautéing, simmer over medium heat for 10 minutes.

Now add chopped chili and ground red pepper. Be sure to taste the chili, if it is very spicy, then half a pod is enough.

Boil the beets in their uniforms until tender (40 minutes - 1 hour), peel, rub on a fine grater, add to the pan.

After the beets, put sweet bell pepper cut into large strips, peeled from seeds.

Add coarse salt and granulated sugar, simmer the vegetable mixture for 5-6 minutes.

Put the ready-made hot beetroot into warm sterilized jars, seal it well so that no air pockets remain. Pour a layer of olive oil on top, it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

We close the cans tightly, sterilize at a temperature of 95 degrees for 7-8 minutes (the time is indicated for cans with a volume of 500 g).
We store the workpieces in a dark and dry place, for example, in a cellar. Shelf life is several months at temperatures from +2 to + 7 degrees.

Recipe 2, step by step: beetroot for the winter in banks

Prepare a dressing for beetroot and in winter you will free yourself from the hassle. Cook a fragrant broth, add potatoes and cabbage, as well as a jar of preparation in the form of a dressing and that's it, the soup is ready. And what aroma will go through the kitchen! And what a color! By working a little now, in winter you will be relieved of the extra effort. The main thing is not to fry, peel vegetables, grind them, and stain a lot of dishes. In winter, the day is already shorter, so you don't want to spend a lot of time in the kitchen, but it won't hurt anyone to warm up with fragrant borscht. Use a simple homemade recipe for a fragrant preparation for borscht and beetroot now, so that later, you can enjoy delicious dishes without spending a lot of effort.

Carrots 800 g
Tomatoes 1 kg
Red beet 1.2 kg
Garlic 150 g
Bulb onion 1 kg
Greens 300 g
Bulgarian pepper 0.5 kg
Rock salt 150 g
Sugar 300 g
Vinegar 9% 10 tbsp. l.
Vegetable oil 400 ml

The weight of the ingredients is indicated in the recipe in an already peeled form, be sure to take this into account. Prepare all vegetables, wash them thoroughly and peel them.

Chop the tomatoes, they can be scrolled through a meat grinder or blender.

Grate the carrots and beets on a coarse grater. I use red beetroot, it gives the borsch a beautiful color and sweet taste.

Finely chop the onions and garlic. These vegetables can also be chopped in a blender, then there will be no tears.

Cut the bell pepper into small strips, and chop the herbs (parsley or dill). Do not use tough stalks of greenery.

In a large bowl, combine all the vegetables, add salt, sugar, vinegar and oil. So leave for 1-1.5 hours, so that the vegetables let the juice start.

Then put the borsch dressing in dry, sterilized jars (I got 12 of them), preferably half a liter, also cover with sterilized lids.

Put the dressing for sterilization in a pot of water and count 20 minutes from the moment of boiling and roll up. One such jar is suitable for cooking beetroot for a 3-4 liter pot.

Before you add salt to the beetroot, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

beets - 2 kg
tomatoes - 3 kg
garlic - 2 pieces
vegetable oil - 200 ml
chili pepper - 2 pcs
granulated sugar - 2 tablespoons
salt - 1.5 tablespoons

Cooking beetroot for the winter at home, we will start with the preparation of beets. Wash the beets, clean them of the top layer and tails, and then rub the bright vegetable on a grater with small holes.

Next, use a meat grinder to grind the tomatoes, but first prepare them for this. First rinse the tomatoes in water, and then cut them into large pieces. Only after that, the tomatoes can already be passed through a meat grinder.

Combine the prepared beets with tomatoes in one common deep container, and then add vegetable oil to them. Next, move the vegetables to medium heat, and after boiling, boil the vegetable mass for one hour and thirty minutes.

After the specified time has elapsed, add chopped hot pepper and garlic cloves passed through a press to the boiling billet. Following these ingredients, we will send granulated sugar and salt to the mixture. Mix all the components thoroughly and boil for about half an hour.

Thirty minutes later, remove the vegetables from the stove and pour them into sterilized jars, and then roll them up hermetically. While the workpieces are hot, they should always be under a warm blanket, turned upside down. After that, the cooled jars can be moved to any place for storing winter supplies. The universal beetroot for the winter is ready!

Recipe 4: harvesting for the winter - beetroot with cabbage

white cabbage - 1 kg
beets - 1 kg
carrots - 1 kg
onions - 500 gr
tomato - 500 gr
parsley - 1 bunch
sugar - 0.5 cups
salt - 3 tablespoons
vinegar 9% - 2 tablespoons
sunflower oil - 300 ml

Rinse all vegetables and herbs listed in the recipe under running water. Peel off beets, carrots and onions. Remove the first leaves from the cabbage.

Shred cabbage into thin strips. Not once in her recipes she voiced that if there is a combine with a shredder, then the work is many times faster. If he is not there, then a knife will be your assistant.

Beets and carrots are chopped on a coarse-toothed grater. Cut the onion into cubes.

Cut the tomatoes into cubes, they may not be too small, in the future everything will be quenched. Chop the parsley finely.

Immerse all vegetables in a deep saucepan at the same time, except for parsley, add it 15 minutes before the end. Sprinkle with salt and pour in oil, place the pan on the stove, simmer for 40 minutes.

In the middle of stewing, add sugar, and a couple of minutes before cooking, add vinegar, turn it off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, we put it in sterilized jars, wrap it up and let it cool completely.

Recipe 5, simple: beetroot for the winter in a slow cooker

Beetroot dressing prepared for the winter according to this recipe is a great preparation that you will definitely like. When cooking borscht, you just need to add this dressing at the end of cooking. This preparation is tasty in itself, like an appetizer. I prepared the dressing in a multicooker - very convenient! You can, of course, cook in a saucepan too. From this number of products, you will get 2 jars of 750 grams.

carrots - 0.5 kg;
onions - 0.5 kg;
fresh beets - 0.5 kg;
fresh tomatoes - 0.5 kg;
coarse salt - 1 tbsp l. (with a slide);
refined vegetable oil - 160 g;
sugar - 50 g;
vinegar 9% - 25-30 ml;
allspice peas - 4-5 pcs.;
bay leaf - 3 pcs.;
water - 1/3 cup.

Pour vegetable oil, water and a third of vinegar into a bowl. Gently mix everything, set the multicooker program "Stewing" for 20 minutes, close the lid. If you cook in a saucepan, also simmer vegetables for 20 minutes on low heat, covered with a lid, stirring always. Then add the tomatoes twisted in a meat grinder to the vegetables, salt, sugar, the remaining vinegar, allspice and bay leaves, mix.

Jars with very tasty, fragrant, with a rich color beet dressing, prepared for the winter, turn over, wrap until completely cooled. This workpiece is stored at room temperature.

Recipe 6: beetroot dressing for the winter (step by step)

500 g of cabbage;
5 tomatoes;
2 beets;
2 carrots;
2 onions;
2 sweet peppers;
3 tbsp. l. Sahara;
1.5 tbsp. l. salt;
70 ml of vegetable oil;
100 ml of water;
2 tbsp. l. vinegar.

Go through the vegetables for preparation, select only ripe, strong, whole, without stains and damage. Rinse and clean them.

Cut the onion into small cubes. Another form of cutting is possible, which is familiar to you.

Take white cabbage. Savoy cabbage is used in this recipe for borscht dressing for the winter - it is a little softer and cooks a little faster. Chop the cabbage into thin strips.

Cut the tomatoes into wedges and place in a food processor to make a tomato.

Chop the tomatoes until smooth.

You can use natural tomato juice instead of water and tomato puree. If the tomatoes are homemade, from the garden, then it is better to put a little less sugar - such tomatoes are usually sweetish.

Peel the bell peppers from the seeds and remove the stalk. Cut into arbitrary small pieces.

Peel and grate beets and carrots. You can also cut vegetables into cubes, but in this case you will need to increase the stewing time.

Place all chopped vegetables in a saucepan or saucepan and stir with a spatula. Simmer over low heat for 20 minutes, stirring occasionally.

After 20 minutes add salt, sugar and vegetable oil, mix again. Simmer for another 20 minutes.

Add vinegar, stir and remove vegetables from heat after 2 minutes.

Jars for preserving vegetables must be sterile, as are the lids. Arrange the vegetables in the jars.

Screw the jars as tightly as possible with sterile lids or roll them up. Knock over and wrap.

When the borsch dressing has cooled down, move it to a cool, dark place for further storage.

Recipe 7: dressing for beetroot for the winter (with photo)

beets - 1.3 kg
tomato - 700 gr
carrots - 500 gr
onions - 500 gr
sweet pepper - 400 gr
vegetable oil - 200 ml
sugar - 80 gr
salt - 1.5 tablespoons
garlic - 30 gr
vinegar 9% - 50 ml
citric acid - 0.5 tsp

Here is a set of products for preparing dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, 9% table vinegar and citric acid. A little more in detail: pepper will do any color, we take any oil (I have sunflower) refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple cider in the same proportions, if% same.

In fact, there is nothing difficult in preparing a dressing: the most laborious thing is to peel and cut vegetables. Undoubtedly, you can choose any convenient method of grinding, but I highly recommend doing it as I write below. Believe me, borscht, in which beets are cut into thin cubes, is many times tastier than the one where vegetables are chopped on a coarse grater. Do not be lazy, then maybe you will say thank you. So, it is most convenient to peel all the vegetables and then weigh them - I indicate the mass in the ingredients in this form. We clean beets, carrots and onions. Remove seeds and inner white veins from peppers. I just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to simultaneously cook vegetables in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled pan (4 liters). If you use one pot, it will take more time. So, we will fry all the vegetables, and separately. Pour 100 milliliters of vegetable oil into a frying pan, put on the stove over medium heat - let it heat. Meanwhile, chop the peeled onions into small cubes. Put in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and pleasant aroma.

While the onions are fried, grind the bell peppers. I cut it into small cubes, and you can, if you like, into cubes. Pour the remaining 100 milliliters of vegetable oil into a saucepan, heat it up and fry the pepper. Do not forget to stir so as not to burn.

The onion is ready - it has become transparent, soft and slightly reddened. We shift it with a slotted spoon into a separate container so that as much oil as possible remains in the pan - we will fry the carrots on it.

After the onion, the pepper also arrived. You will hear by the smell when it is ready, it will become soft, it will brown a little. We also take it out of the pan with a slotted spoon and transfer it to the onion. Quite a lot of oil will remain in the pan - we will fry the beets in it.

While the onions and peppers were cooking, we quickly chopped the peeled carrots - not just on a coarse grater, but cut into thin strips. Of course, if this is difficult for you, you can not do it - just use a grater. But personally, I like the carrots in this dressing (and then in the borscht) in the form of a thin straw. We send vegetables to a frying pan and fry over medium heat until soft and browned. Stir so as not to burn.

And finally, our main character is the beet! With her, too, not everything is simple - you can't get by with a grater. We will cut the beets into thin cubes. For a long time? Well, yes, not very fast, but it should be so, take my word for it. By the way, if you are still too lazy to cut vegetables the way I recommend, think about the fact that this is not only a tedious and tedious task, but also an excellent practice in cutting food. Can you boast that you own a 5+ knife? Well, here you go - you will improve your skills. We put the beet sticks in a saucepan (there is still enough oil from the pepper) and fry over a fairly high heat for about 10-15 minutes.

Beets take the longest to cook, but, again, the young ones soften much faster than the ones that have already been in the basement or on the store counter for several months. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need quite a bit of citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

The carrots are ready for dressing - they are almost soft and well browned. Turn off the fire - let it wait in the wings right in the pan.

Depending on the age of the beets, roasting may take a different amount of time. I did not notice, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - I just chopped them with a medium cube. To remove the skin or not - decide for yourself. If the skin is tough, make a cross-shaped cut on each tomato (from the side opposite to the stalk) and place the vegetables in boiling water for a minute. After that, we take out the tomatoes and put them in a bowl of ice water - the skin literally slides off by itself. And then we chop the tomatoes and add to the beets. We close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes partially turn into mashed potatoes and let the juice flow. Do not forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

At the end, add fresh garlic passed through a press or finely chopped. Let the gas station sweat under the lid for a couple of minutes. We try it for salt and sugar, if necessary, season it to taste. I do not use fresh herbs in the dressing, since I add it to the beetroot itself (at the end of cooking).

Two or three minutes and our fragrant beetroot dressing is ready to be closed for the winter.

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each hostess has her own favorite method, and I do it in a microwave oven - I wash the cans in a soda solution, rinse and pour about 100 ml of cold water into each. I steam it in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. Boil the lids on the stove for about 5 minutes. Place the boiling beetroot dressing in the jars.

We turn the cans upside down and wrap them with a blanket or blanket. In this position, let the workpiece cool completely for the winter. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified number of products, I get 4 full jars with a capacity of 0.5 liters and another incomplete one. Everything is calculated - an incomplete can will immediately go to prepare borscht for dinner. By the way, one half-liter jar of gas station is quite enough for a 4-liter saucepan (exactly the one that was used in the recipe).

Recipe 8: beetroot with carrots for the winter - harvesting

It consists of beets, carrots, onions and bell peppers. In winter, you don't have to fry, just add a couple of tablespoons of such a preparation to the pot with borscht. This dressing can be served to the table and as a snack. It goes well with potato side dishes.

Carrots 3 pieces
Bulb onions 3 pieces
Salt 1 tsp
Beets 2 pieces
Vinegar 1 tbsp spoon
Garlic 2 cloves
Sunflower oil 90 grams
Granulated sugar 1.5 tsp
Sweet pepper 3 pieces
Ground red pepper 0.5 tsp
Tomato paste 2 tbsp spoons

Prepare the food you need. Take raw, slack vegetables. You will need a saucepan with a thick bottom for cooking, small glass jars.

Peel the beets and carrots. Remove the husks from the onions and garlic. Cut off the stalk of the bell pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind the carrots on a coarse grater.

Cut the onions into small cubes using a knife. If you like the taste of this component in borscht, then you can cut it into large pieces.

Chop the pepper into small cubes or strips.

Chop the beets into coarse strips.

Pour carrots, peppers, beets and onions into an aluminum pan.

Stir with a spoon until smooth. Add red pepper for hot spice, salt and granulated sugar.

Pour the sunflower oil immediately and add the tomato paste.

Stir the contents of the saucepan again until smooth. Place over medium heat and heat. Then cover and simmer the vegetables over low heat for 50 minutes. Every 8-10 minutes. stir the mixture as it sticks from the bottom.

Grate the cloves of garlic on a fine grater or squeeze through a press.

First wash the jars with water and detergent. Then hold over hot steam for 4-5 minutes.

Remove containers and place on a towel. The jars should dry and cool.

Dip the iron lids in boiling water for 5 minutes. Then pat dry on a towel or napkin.

Add chopped garlic and vinegar to the vegetable mass. Stir the ingredients and simmer for another 20-25 minutes.

Do not forget to stir the mass periodically during cooking. Then turn off the heat and take the cans.

Place borsch dressing in dry containers. Tamp the mass lightly with a spoon to make it fit more tightly.

Use your hands to firmly secure the iron cover. Banks do not need to be turned upside down, but simply cover them with a towel on all sides. Leave in this position for about a day, then take it to the cellar. The result is a juicy and beautiful beetroot dressing.

To make a winter beetroot salad, you can take any recipe offered by experienced housewives and follow its step-by-step execution. You will get a delicious bright appetizer that is perfect in winter for serving meat, fish dishes, side dishes. You can diversify it by adding vegetables or spices.

Beets for the winter

Every housewife has thought about how to cook winter preparations from beets. This healthy vegetable is ideal for canning because it retains its color and vitamin content. You can roll it whole in a simple vinegar marinade or make homemade complex salads that will please the whole family. You can combine beets, tomatoes, peppers, apples, and many other ingredients.

To get the right balanced salad with beets for the winter, you should prepare the main ingredients and curling jars. Not every variety of beets is suitable for conservation - it is best to take fresh table fruits of a dark red Egyptian or Bordeaux color, you need to buy them right before harvesting. In addition to marinating as a whole, salad dressing, you can preserve the vegetable as a dressing for soup. Then in winter you will not have to waste time on cooking.

There is a classification according to which beet salad can be distinguished for the winter in the following state of the vegetable:

natural - the fruits are rolled in brine;
fermented - use salt and oppression;
pickled - with seasonings, spices, vinegar;
salads - with onions, spices, other vegetables;
dressings for soup.

Preparing canning jars

In order for a beetroot snack to stand for a long time for the winter, it is worthwhile to responsibly prepare jars and lids. First, you need to carefully check all containers for chips, damage, cracks. Seaming caps must be new, smooth and clean. If metal lids are used, then they should be with a new gasket, without rust, twisting - they fit perfectly to the neck of the can, and have no damage.

An important point in the preparation of beetroot salad for the winter is the sterilization of cans so that microorganisms do not get into the finished snack and do not harm your health. You can do it like this:

Steam - boil water in a saucepan, put a grate or sieve on it, put the jar upside down. The process lasts 20 minutes, then you need to wait for the steam droplets to drain, remove, put upside down on a clean towel.
In water - put a board, a jar on the bottom of the pan, pour water over it. Boil for a quarter of an hour.
In a double boiler - put the jars in the device, turn on the cooking mode for a quarter of an hour.
In the microwave - pour a centimeter of water into a jar, put it in the oven at maximum power for 2.5 minutes.
In the oven - preheat the cabinet to 160 degrees, heat the jars until the water droplets dry.

Beetroot Salad Recipes

There are different beetroot recipes for the winter, which are easy and simple to prepare according to step-by-step instructions presented in the form of a photo or video. The ingredients in each dish can be different - spices, seasonings, onions with garlic, cabbage, apples, carrots, peppers. More experienced cooks can use interesting mixtures of seasonings, marinades for making beetroot salad for the winter, who will make another masterpiece of canning.

With carrots

The beet and carrot blanks for the winter are distinguished by their bright color and undoubted benefits. They are good to serve as a stand-alone dish or to fill up a soup. To facilitate the process, save time, you can scroll all the components through a meat grinder, and peeled tomatoes will give tenderness to the snack. If the taste seems too sweet, you can dilute it with onions, bell peppers.

Ingredients:

beets - 3 kg;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 0.1 kg;
vegetable oil - 400 ml;
sugar - half a glass;
ground red pepper - a teaspoon;
salt - 0.1 kg;
vinegar essence - 30 ml.

Cooking method:

Rinse vegetables, peel, stalks. Grate carrots and beets. Cut the tomatoes into cubes.
Pour oil into a saucepan, heat over medium heat, add half of the beets, sprinkle with sugar, simmer until soft, add the rest. After extracting the juice, add the carrots, simmer until tender.
Add tomatoes, crushed garlic, pour in vinegar, season with spices and salt. Boil, cook over medium heat for 10 minutes.
Arrange in jars, twist, cool, keep cool and dark.
Serve as a snack.

With garlic

Make healthy beetroot salad with garlic quickly and easily. It is pleasant to open it in winter or in the season of colds to enjoy the pungent spicy taste, to protect yourself from infection. A fragrant snack will come in handy for those moments when guests unexpectedly come, and it takes time to treat them. The dish goes well with simple rye bread.

Ingredients:

beets - half a kilo;
garlic - 25 g;
vegetable oil - 55 ml;
vinegar essence - a tablespoon;
a mixture of black and red ground pepper - 15 g;
salt - 50 g;
sugar - 30 g

Cooking method:

Peel the beets, cut into thin long strips.
Crush the garlic, fry in oil in a pan along with the husk for a minute over low heat, put the beetroot straws in the same place. Simmer for a quarter of an hour, season with spices, close the lid. Simmer for 17 minutes, pour in vinegar after 12 minutes.
Put in sterilized jars, roll up, wrap, let cool. Keep cool.

With cabbage

How to make a vitamin salad of cabbage and beets with vinegar, the recipe will tell you. Vegetables cooked using it have a vitamin charge, a beautiful appearance, and look good in the photo. Adults like the pickled appetizer as an independent dish, but it is also good to use it as a dressing for a healthy soup, which is easy and simple to make.

Ingredients:

beets - 1 kg;
white cabbage - 1 kg;
onion - 1 pc.;
vinegar 10% - half a glass;
sugar - ¾ glass;
water - 0.3 l;
salt - 1 tbsp. l.

Cooking method:

Rinse the beets, boil in water until soft, cool, remove the peel, grate coarsely.
Peel the cabbage from dead leaves, cut the head of cabbage into 4 parts, cut the stump, chop into strips.
Cut the onion into cubes. Stir all vegetables in a large container with vinegar.
Make a marinade from sugar, salt, vinegar in boiling water. Cool, marinate the salad mixture, mash, press down with a press, leave for 24 hours.
Arrange in jars, sterilize for half an hour, close with lids, wrap, cool, store in a cool place protected from the sun.

With pepper

A salad for the winter with beets and peppers, prepared with the addition of vinegar marinade, is considered very tasty. It turns out spicy due to the addition of onions and garlic, serves as a pleasant appetizer for meat, side dishes, fish. You can supplement it with tomato juice, cucumbers or beans for a more satisfying twist. As it stands, the dish is characterized by low calorie content and dietary orientation.

Ingredients:

beets - 2 kg;
tomatoes - ¾ kg;
sweet pepper - 250 g;
onions - 3 pcs.;
garlic - head;
salt - 50 g;
sugar - half a glass;
vinegar 9% - half a glass.

Cooking method:

Wash and peel the vegetables, root vegetables and cut the peppers into strips, the tomatoes into cubes, chop the onion, press the garlic through a press.
Mix vegetable mixture with salt, sugar, put on fire, simmer for 2/3 hours. 10 minutes before the end, pour out the vinegar, put in jars, roll up.

Pickled beets

For lovers of natural taste, it will be interesting to know how to pickle beets for the winter in order to embellish their aroma, to preserve all the benefits to the maximum. There are several marinade recipes for this that use a combination of spices and seasonings. It turns out a delicious dish that emphasizes the natural taste of the vegetable, looks good in the photo, and pleases all household members.

Ingredients:

beets - 1 kg;
horseradish root - 30 g;
bay leaf - 1 pc .;
vinegar 9% - 1 glass;
peppercorns - 5 pcs.;
cinnamon stick;
sugar - 30 g;
salt - 20 g;
carnation - 3 inflorescences;
hot pepper - 2 pods.

Cooking method:

Boil the root vegetables, cool, cut into shavings or cubes, put in jars.
Make a marinade from a liter of water, all the spices, boil, marinate the mixture in jars.
Roll up, in a day the dish is ready for use.

With tomatoes

The salad with beets and tomatoes has a bright color and juiciness, which becomes more satisfying due to the addition of beans to it. If desired, legumes can be replaced with any other cereals, peas, or completely removed from the recipe for a pure taste. The dish can be pickled, then it will have a piquant sweetness, but for spicy lovers, it is allowed to add garlic, onion, and hot pepper there.

Ingredients:

beets - 2 kg;
carrots - 2 kg;
onions - 2 kg;
tomatoes - 2 kg;
beans - 800 g;
vegetable oil - 500 ml;
water - half a liter;
sugar - a glass;
9% vinegar - 200 ml;
salt - ¼ glass.

Cooking method:

Soak beans in water for 9 hours. Grate the roots coarsely, cut the tomatoes into slices, the onion into half rings.
In a saucepan, mix water, oil, vinegar, seasonings, put vegetables, simmer for 2 hours.
Arrange in sterile jars, roll up, wrap until cool.

Boiled beet salad

Salads with boiled beets are very popular with housewives, because they turn out to be juicy, tender, and have a soft consistency. It is good to use the product as an independent dish, for a side dish or in addition to baked potatoes. This recipe is spiced up by plum, pouring from apple juice, which makes the spin unusual in taste.

Ingredients:

beets - 1500 g;
blue plums - 800 g;
freshly squeezed apple juice - 1300 ml;
sugar - a glass;
salt - 10 g;
carnation - 3 inflorescences.

Cooking method:

Rinse the root vegetables, boil until half cooked, rinse with cold water, remove the peel.
Cut into circles, lay in layers in jars, mixed with pitted plums cut in half.
Make a marinade from juice and spices, pour into jars, sterilize for a quarter of an hour for half-liter containers or half an hour for liter containers. Roll up.

Alenka

The popular light Alenka, cooked with the addition of garlic, tomatoes, bell pepper, is obtained with a rich ruby color. Due to spices and seasonings, the appetizer has a piquant note, slightly pungent taste and rich aroma. It is good to serve it with a side dish or instead of it, just eat it with bread or boiled potatoes. All lovers of beetroot snacks will love this light dish.

Ingredients:

beets - 4 kg;
tomatoes - 2500 g;
Bulgarian pepper - half a kilo;
onions - 200 g;
garlic - 2 heads;
salt - 100 g;
sugar - 30 g;
unrefined sunflower oil - a glass;
vinegar - ¾ glass.

Cooking method:

Boil the beets of a bright saturated color, grate coarsely, put in a saucepan.
Scroll the tomatoes through a meat grinder, add to the beet mass.
Chop the onion, cut the pepper into cubes, send to the salad. Season with salt, sugar, butter.
Boil, cook for 25 minutes. Pass the garlic through a press, add to the salad along with the vinegar. Boil for 5 minutes.
Arrange in jars, close with lids.

With apples

The recipe for beet salad with apples for the winter is unusual, because the combination of sourness of apples and astringency of beets gives a piquancy to the taste. It turns out a fragrant dish for which it is better to choose sour apples. To give the appetizer an even more unusual taste, you can combine a mixture of seasonings and spices in it, but even without them, it is loved by many and is welcomed on the table.

Ingredients:

beets - 3 kg;
carrots - 1.2 kg;
apples - 2 kg;
sunflower oil - 250 ml;
salt - 200 grams;
water - 600 ml.

Cooking method:

Wash the root vegetables, peel the carrots. Cut the apples into 2 parts, clean the seeds and partitions, remove the peel.
Boil the beets until half cooked, remove the skin. Grate all vegetables on a coarse grater, pour into a saucepan.
Stir, season with salt, oil, pour in water. Cook over low heat for half an hour.
Arrange the stewed vegetables in sterilized jars.

Real jam

Vegetable caviar is also called beetroot salad for the winter, you will lick your fingers, which has an amazing taste. This is achieved through the use of aromatic spices and herbs, fresh ingredients and unusual combinations. To enhance the taste, carrots, apples, mushrooms, Bulgarian and chili peppers are added to the salad, but even without them, a very tasty dish for the winter is obtained.

Ingredients:

beets - 1 kg;
onions - 3 pcs.;
garlic - 5 cloves;
vegetable oil - 150 ml;
tomato paste - 4 tsp;
Provencal herbs - a pinch;
vinegar essence - 20 ml.

Cooking method:

Rinse the root vegetables, boil until half cooked in salted water with spices.
Finely chop the onion, fry in vegetable oil until golden brown, add coarsely grated beetroot mass there. Simmer for a third of an hour.
Season the mixture with tomato paste, salt, sugar, pepper, allspice peas, bay leaves, herbs. Simmer with the lid open for 8 minutes, add chopped garlic and vinegar at the end.
Allow to cool slightly, arrange in banks, roll up, store on the balcony.

Video

Autumn is the time for canning, and every housewife knows this very well, therefore she is taken seriously for pickling and salting various fruits. What does not end up in jars: vegetables, fruits, root vegetables, beet preparations for the winter are considered especially popular, because this is an excellent appetizer for various dishes. A lot of canned goodies can be made from a healthy product, which will undoubtedly brighten up cold weekdays and will delight you during the winter holidays.

How to pickle beets for the winter: a recipe

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

It will take a total of 1-1.5 hours to prepare the products and the cooking process itself, but what a delicious treat you get, you will not be ashamed to present this to the guests.

Ingredients

Per 1 liter can

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

Marinade products

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

Spices

Carnation - 3 pcs.
Allspice - 3 peas.

Preparation

My root vegetable.
Cook it (until tender) over medium heat for about 40 minutes.
Cool and peel the beets.
We cut it into strips, or three on a coarse grater.
We shift the slicing into pre-prepared jars (pre-wash and dry them, but do not sterilize them).
Preparing the fill for conservation:

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

Add vinegar to containers with beets, cover them with boiled lids and sterilize for 10 minutes.

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

What to cook from canned beets

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

Beet pickling goes well with the following dishes:

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

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

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

Ingredients

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

Preparation

Preservation of beets for the winter in the form of vegetable caviar is an excellent option for harvesting your beloved and incredibly healthy root crop.

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

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

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

How to preserve beetroot caviar (method II)

You can cook vegetable caviar with beets for the winter in another way.

Ingredients

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

Step by step execution

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

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

The preparation of beetroot caviar and savory snacks is described in more detail in separate articles.

How to close beet salad without sterilizing

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

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

Ingredients

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

Preparation

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

It will be even easier to prepare beets for the winter if you use simple culinary tips during the canning process that greatly facilitate the rolling of the root crop.

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

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

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

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

When preparing beetroot and vegetable salad, you can add a pinch of caraway seeds to the canning. It will make the taste of the preparation more piquant, besides, it will help the beneficial substances of the natural product to be better absorbed.

To give an original taste, beets are often harvested with other products and aromatic spices.

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

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

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

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

Happy cooking and bon appetit!

Canned beets for the winter are a useful addition to any dish. There are various options for preparing the workpiece. We advise you to try several options at once so that you can choose.

Sterilizing full cans is another way to eliminate bacteria that can quickly spoil canned foods.

Sterilization time for full jars:

0.5 liter - 10-15 minutes;
1 liter - 20-25 min.;
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, which is very harmoniously combined with the taste of root vegetables. Vegetables can be added separately and with marinade to soups or salads after cooking.

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

Such pickled beets are suitable both for dressing borscht, and as 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. Beetroot recipe with sterilization: 0.5 liter cans are sterilized within 10 minutes, 1 liter within 15 minutes.

Ingredients for making beets for borscht for the winter:

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

How to cook beets for borscht:

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

The recipe for the marinade:

Add the indicated amount of ingredients to the water and heat, stirring occasionally, until the sugar and salt dissolve.,
After receiving the marinade, pour the beets into the 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 spoonful of red and black pepper;
1 tsp coriander powder;
1 tbsp. Sahara;
at least 1 tsp salt or to taste;
3-4 tablespoons of sunflower oil.

Preparation:

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

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

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 a vinaigrette for the winter:

Pre-boil the beets 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 peeled. 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 grated on a coarse grater.
Put the beets in a frying pan or saucepan. Add sugar, salt, freshly squeezed juice of one lemon and pour in the vegetable oil. For 15 minutes, put on the stove to extinguish over low heat.
Wash glass jars thoroughly with baking soda and sterilize. Fill the jar tightly with beets. Place a piece of cloth or waffle towel on the bottom of the container, place the cans of beets.
Pour warm water into a saucepan in line with the shoulder height of the glass containers and sterilize after boiling for 10 minutes. We roll up the lids and leave to cool completely. Beets are stored in jars in the cool pantry or refrigerator during the winter.

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

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

Ingredients: beets (the amount is arbitrary).

For the marinade:

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

Preparation:

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

How to salt beets in jars? This recipe is suitable for those who love pure beets or plan to use them for other dishes, for example, for 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 leaves and roots of the beets. Then, cook the beets until they are completely cooked. It has recently become popular to cook it in the microwave with a little water, so this technique won't work for our recipe because the beet decoction will also come in handy.

The finished beets should be immediately put into cold water and left there for about twenty minutes. Until then, 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 clove bud and two sweet peppercorns.

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 put in sterilized jars. After rolling, all cans of canned beets should be placed in a container of water, brought to a boil and sterilized for 20 minutes.

Marinade without vinegar

How to pickle canned beets without vinegar? Just!

water - 1 l;
salt (only coarse) - 2 tbsp.;
citric acid (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 pickle is better?

Yes, that's more usefulI don't see the difference

Storage

Store jars of canned beets best of all in the cellar, basement, refrigerator, or on the balcony (the most important thing is to avoid frost!). The sterilized workpieces do not need a refrigerator. They can be stored at temperatures between 0 and 25 degrees for two years. The best storage space is in a dark closet.

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