Most often, beet harvests for the winter are made when the harvest of the mentioned vegetable was successful, and there is nowhere to store it. In this article, we will present you with several recipes for delicious and nutritious snacks that do not require a lot of effort, time and ingredients to implement.

After mixing all the ingredients, they are boiled for ¼ hour. Over time, table vinegar is added to the vegetables and immediately removed from the stove.

Seaming process

Beet blanks for the winter are best done using small jars. They are thoroughly washed and sterilized over steam. After that, hot caviar is spread in a container and immediately rolled up using boiled tin lids.

Having carried out the described actions, the cans with beets are wrapped in a thick blanket and left at room temperature for 1-3 days. After the expiration of time, they are removed to the pantry or cellar.

Jars of beetroot caviar should be opened only after 3-4 weeks. During this short period of time, vegetables will be saturated with the aromas of seasonings and spices, and will become richer and more delicious.

Beetroot preparations for borscht for the winter

Borsch is a very satisfying and tasty dish. However, it takes a lot of free time to prepare it. To significantly shorten this process, we recommend using beetroot preparations for borscht for the winter. We will tell you how to cook them at home right now. For this we need:

• sweet Bulgarian pepper - 2 pcs.;
• large beets (fresh young) - 1 pc .;
• juicy carrots - 2 large pieces;
• white onion - 2 large heads;
• large sweet tomatoes - 3 pcs.;
• coarse table salt - 1 dessert spoon;
• granulated beet sugar - 1 large spoon;
• vinegar 9% table - 2 large spoons;
• vegetable oil (use refined, no aroma) - about 3-4 large spoons (add at your discretion);
• fresh greens - use to taste.

Preparing the ingredients

Usually, preparations for the winter from beets and carrots are made very quickly and easily. And borsch dressing is no exception. To prepare it at home, all vegetables should be carefully processed. Large beets and juicy carrots are peeled and then grated on a large grater. As for the white onions and bell peppers, they are also peeled, after which the first vegetable is cut into cubes.

Finally, the tomatoes are processed. They are thoroughly washed in hot water, and then put in a blender along with pepper. At the highest speed, the ingredients are crushed to a homogeneous gruel.

Heat treatment of products

To make beet borsch blanks for the winter, you should use thick-walled dishes. It is put on high heat, and then vegetable oil, onions and carrots are added. After frying the ingredients until golden brown, spread the beets to them. In this composition, vegetables are stewed for about 10 minutes. After that, gruel made from fresh tomatoes and bell peppers is added to them.

After seasoning the food with coarse table salt, cook it covered for 40 minutes. At the same time, vegetables are periodically interfered with with a large spoon. At the very end, fresh herbs and table vinegar are laid out to them.

How to roll up?

After heat treatment, soft and aromatic vegetables are laid out in pre-sterilized jars. Then they are closed with tin lids and turned upside down. Covering canned food with a terry towel, they are left to cool completely for 1-2 days.

Now you know how beets are prepared for borscht. Blanks for the winter in jars should be stored in a dark place. If you have the opportunity, then canned vegetables can be placed in the refrigerator or cellar. If it is not there, then such a workpiece will be well preserved at room temperature.

How to use?

Using borscht preparation is quite simple. Put it in the right amount in a strong meat broth and bring to a boil. After 3-5 minutes, the soup is considered completely ready.

Marinate beet tops for the winter

Few people know, but not only beet tubers can be harvested for the winter, but also its tops. Using such greens, you will get a very healthy and nutritious salad that you can eat just like that, and add it to various soups, goulash.

So how are beet tops pickled? Harvesting for the winter requires the use of the following products:

• young beet tops along with small tubers - use at your discretion;
• medium-sized granulated sugar - 4 large spoons;
• table salt - 1 large spoon;
• vinegar 9% table - about 50 ml;
• refined vegetable oil - 40 ml;
• black peppercorns - optional;
• bay leaves - 2 pcs.

Main component processing

In order for the harvesting of beet tops to be as tasty and healthy as possible, it should be plucked as young as possible, when the tubers have just begun to thicken.

Fresh greens with fruits are thoroughly washed in hot and then cold water, after which they are strongly shaken off and finely chopped with a sharp knife.

Making a marinade

Marinade for beet tops is quite simple. Pour 1.5 liters of water into a deep saucepan and bring it to a boil. After that, table salt, granulated sugar, black peppercorns, vegetable oil and bay leaves are added to it. After thoroughly mixing the components, they are kept on fire for about 2 minutes, and then used for their intended purpose.

Canning beet greens

While the marinade is boiling on the stove, they begin to form the workpiece. For this, small glass jars are used, which are sterilized in advance by any known method. Beet tops are laid in them and tamped well. After that, the product is poured with boiling marinade and left for 20-35 minutes.

During this time, the jars should cool slightly, and the brine should change in color. It is again poured into a saucepan and brought to a boil. Next, the marinade is re-poured into jars and immediately rolled up.

Having made a blank of beet tops, it is left at room temperature until it cools completely. After that, it is removed to the underground or cellar.

To get the most delicious and rich salad, pickled beet tops are kept in a dark place for 1.7-2 months. During this rather long period of time, the greens will be saturated with the aromas of brine, will become soft, tender and very juicy.

How to use it in cooking?

As mentioned above, there are many ways to use pickled beet tops in cooking. Very often it is served as a salad. Although some cooks prefer to use such a preparation for cooking borscht and cabbage soup. It makes the first course richer, more flavorful and delicious.

Let's summarize

Using fresh or boiled beets, as well as their greens, you can quickly make a delicious and flavorful pickled snack. It should be noted that such blanks have a fairly high calorie content. In this regard, they should not be abused by those who are obese or on a diet.

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

Are the beneficial substances preserved when frozen?

Perhaps the most rewarding way of harvesting vegetables for the winter. Firstly, it is very simple and fast (as opposed to conservation associated with long standing at the stove). Secondly, no additional resources are wasted, because your refrigerator works in one way or another all year round. And thirdly, in this case, almost all the nutrients that this or that plant product is rich in are preserved. Beets are no exception in this regard.

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

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

And if we take into account that the beets stored in unclear in what conditions after the onset of cold weather also significantly increases in price, it becomes clear that freezing this root crop is not the worst way out!

Preparing beets for freezing

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

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

In addition, you should avoid using root vegetables on the surface of which there are hairs for freezing, these vegetables are usually too tough.

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

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

The preliminary procedures have been done, now we are acting depending on the chosen procurement method.

Freezing methods

There are several ways to freeze beets.- raw or boiled, whole or in pieces, independently or as part of a vegetable mixture, etc. You can use several different options in parallel, because each of them is suitable for your dish: you cannot make a vinaigrette from grated beets, and you cannot put boiled beets in Borsch.

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

Fresh

So, before us is the beetroot already peeled from the skin. It can be frozen whole. To do this, each root vegetable is placed in a separate plastic bag and placed in the freezer. The disadvantage of this method is that before using such a root vegetable, you will first need to completely defrost it, while chopped beets can be added to certain dishes (for example, in the same borscht) without defrosting. But there is also an advantage: you have many more possible directions for using such a product.

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

Now we put the prepared pieces (slices, grated mass) in plastic bags or special food containers and put them in the freezer. If your refrigerator has a “quick freeze” function - great, if not - that's okay too. The main thing is not to let the juice of the beets!

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

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

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

Boiled

Boiled beets, like raw beets, can be frozen whole or chopped- it all depends on whether you prefer to tinker with slicing at the stage of preparation or before the final use of the product.

Important! It is better to cook unpeeled beets, so they will retain their color. For the same reason, you should not cut it off at the rhizome.

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

Cooled boiled beets are much easier to peel than raw beets. Now you can put whole root vegetables into packages or, as with freezing raw vegetables, cut them in any desired way. The prepackaged workpieces are sent to the freezer, preferably with the “quick freeze” mode.

Turn on this mode, if you have it, should be a couple of hours before loading the beets, in this case the desired effect will be achieved.

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

Important! Beets lose their unique color during cooking. To preserve it in borscht, there is only one way: pre-stew the root vegetable with the addition of acid - citric or acetic.

Pour raw beets, grated on a coarse grater, into a cauldron with preheated vegetable oil. Add a teaspoon of sugar (based on one medium-sized root vegetable), a tablespoon of vinegar 9%, fill with water so that it barely covers the vegetables, bring to a boil, remove the heat to a minimum and simmer for 20 minutes. Let it cool, put it in glass jars in portions based on your usual borscht pan (about one medium beet for 3-4 liters) and freeze it along with the brine. On the eve of use (preferably in the evening) we take it out of the freezer and move it to the bottom shelf of the refrigerator so that the liquid melts.

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

Puree

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

How to freeze beet tops

Oddly enough, not only the roots, but also the tops are good for beets, so this is a truly priceless product.

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

Freezing technology is as follows:

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

Dry leaves are not cut very finely with a knife.(actually, just like you cut sorrel when making green borscht).

The prepared tops are packed in portioned bags and frozen in the above described way (the deeper and faster the freezing, the better).

How long can you store frozen beets

There is no consensus on this matter. Some experts say that frozen vegetables are stored for only 3-4 months, others are sure that they can be consumed at any time during the year. In any case, you should try to fully use your blanks until the young beetroot ripens in the beds. Having eaten enough of it, you can make fresh supplies for next winter, and there is no point in occupying the freezer with vegetables until next summer.

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

How to defrost properly

Correct defrosting of beets is just as important as correct freezing.

Important! Freeze vegetables as quickly as possible and defrost as slowly as possible. These two conditions give the maximum preservation of all useful properties in the product.

The best way- the day before, take out the required amount of harvested vegetables from the freezer and transfer to the upper (or lower, if you want faster) shelf of the refrigerator. The accelerated option - defrosting at room temperature - is allowed as a last resort, however, it is absolutely impossible to use either hot water or a microwave oven.

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

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

But boiled beets, which are usually used in salads, must be defrosted beforehand, otherwise it will let the juice right in the dish and ruin your whole holiday.

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

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

Frozen beets are not a very common harvesting option for our ear for the winter. However, in this way, much more nutrients can be stored in a vegetable than if stored improperly somewhere in a cellar or in a vegetable warehouse. It is only important to know the basic rules and strictly adhere to the technology, then delicious and nutritious dishes with this most valuable root vegetable will be on your table all year round!

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

We invite you to get acquainted with several "golden" recipes for delicious seaming.

Recipe for harvesting beets for the winter

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

Ingredients

Servings: - +

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

Per serving

Calories: 192 kcal

Proteins: 2.7 g

Fats: 10.8 g

Carbohydrates: 20.9 g

1 hour. 40 minutes Video Recipe Print

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Recipe for canned beets for the winter "You will lick your fingers"

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

Cooking time: 1 hour 15 minutes

Servings: 10

Energy value

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

Ingredients

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

Step by step cooking

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

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

Recipe for Siberian beetroot snack for the winter

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

Servings: 34

Cooking time: 1 hour 25 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

Beetroot stew recipe for the winter

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

Servings: 10

Cooking time: 45 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

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

Homemade beetroot juice recipe for the winter

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

Servings: 6

Cooking time: 40 minutes

Energy value

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

Ingredients

• beets - 2 kg;
• granulated sugar - 500 g.

Step by step cooking

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

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

Beetroot recipe in Kuban style for the winter

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

Servings: 15

Cooking time: 1 hour 30 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

Soaked beetroot recipe for the winter

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

Servings: 5

Cooking time: 35 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

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

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Beetroot is a very useful and affordable root vegetable for everyone. But since there is a great abundance of more popular vegetables and fruits on the shelves of our stores, we often forget about it and it is completely in vain. After all, such delicious and varied salads are prepared from beets that you can feast on them all the time. This vegetable is good for our health. We present to your attention several delicious and interesting recipes for summer beetroot preparations.

Why beets are useful

These root vegetables contain a lot of vitamins of group B, PP, as well as betaine and other substances. Beets are used to improve digestion, as a general tonic. This root vegetable has the ability to remove toxins and is a source of vitamin C. And young beet tops are rich in vitamin A, so in the spring it should be eaten in the form of a salad, by the way, it has a sweetish taste.

Advice: “The introduction of this root vegetable in the diet reduces the risk of developing cancer and heart disease. In addition, beetroot promotes rejuvenation of the body thanks to folic acid, which helps in the creation of young cells. "

Beetroot is useful for liver diseases, strengthens the walls of blood vessels, has an anti-sclerotic effect on the body.

Beetroot recipes for the winter

This vegetable has good quality - after heat treatment it does not lose its beneficial properties, so you can safely make a salad of beets for the winter without fear that all vitamins will die after cooking. There are a lot of salad recipes from it, it is prepared as an independent dish or preparation, and in the company of other vegetables, which favorably emphasize the delicate taste of this root vegetable.

Alenka salad

For this southern recipe, we need the following products:

• beets - 4 kg;
• ripe tomatoes - 1.7 kg;
• vinegar 9% - 200 ml.;
• Bulgarian sweet - 0.7 kg;
• garlic - 3 heads;
• salt - 60 gr;
• hot red pepper - 2 pcs.;
• parsley - a bunch;
• sugar - 250 gr;
• sunflower oil - 0.5 l.

Grate the beets on a coarse grater, grind the tomatoes in a meat grinder to a puree consistency, cut the pepper into small cubes, dice the onion, crush the garlic in a mortar, finely chop the greens. In order to quickly cope with a large amount of beets - use a combine, where you can chop tomatoes, onions and garlic, but it is better to carefully cut the peppers with your hands.

Dip the onion into the heated oil and let it simmer for 10 minutes, then pour the grated tomatoes, add garlic, parsley, salt, pepper, sugar, mix everything thoroughly, add beets and vinegar, mix again and cook for 45 minutes over low heat sometimes stirring. Sterilize jars over steam or in the oven and fill with the resulting salad. Immediately roll up and wrap with a towel until the cans have cooled completely. From these ingredients, 9 cans of 0.7 liters of delicious salad are obtained.

Tomato and bell pepper salad

This salad will appeal to tomato and pepper lovers and will remind you of summer days.
Ingredients:

• beets - 2.5 kg;
• tomatoes - 1 kg;
• sweet pepper - 300 gr;
• onions - 3 heads;
• garlic - (2-3 heads);
• salt - 20 gr.;
• sugar - 130 gr;
• vinegar 9% - 75 ml.

For this salad, you will have to work a little: cut the beets into strips, and the tomatoes - into squares, we also cut the peppers in the form of strips. We place all the chopped vegetables in a container, where, in addition to them, add garlic, previously mashed in a garlic press, salt and sugar. Mix thoroughly and set to cook. Vegetables will be stewed for 40 minutes under the lid. A few minutes before the end of stewing, pour in the vinegar and mix the mass again. After 40 minutes, transfer the hot salad to sterilized jars, roll it up and wrap it until it cools. The number of products is designed for 9 cans of 350 gr.

Beetroot salad with horseradish

What will turn out after cooking can hardly be called a salad, it is rather caviar, since all the ingredients will be ground in a meat grinder, so preparing this salad will be much easier than the previous one.
We have to:

• beets - 3.5 kg;
• tomatoes, onions, carrots, sweet peppers - only 0.5 kg each;
• horseradish root - 0.5 kg;
• garlic - 1 head;
• salt - 20 gr.;
• sugar - 10 gr.;
• vinegar - 2 gr.;
• oil - 250 ml.

Place all vegetables in a meat grinder or blender and grind thoroughly. Pour the oil into a saucepan and add salt and sugar to it, heat and place the ground vegetables in it. Fry them over low heat until completely softened. Put the finished mass in jars, which have been sterilized in advance and pour an equal amount of vinegar into each, roll up immediately.

Advice: "Vinegar is added to the finished salad, so it does not evaporate, and the salad is better stored and tastes more interesting."

Harvesting for Ukrainian borscht with beans

Traditional Ukrainian or red borscht is prepared with beans. Beans add velvety, softness and richness to the first course.

With this dressing, it is very easy to quickly cook red borscht, you just need to boil the broth with potatoes and add a portion of the dressing - that's all, the dish is ready!

We will select the necessary products:

• beets - 3.5 kg;
• carrots, onions - 500 g each;
• beans - 500 gr;
• tomato sauce - 450 gr.;
• oil - 500 ml.

To begin with, boil the beets and carrots directly in the skins, and also cook the beans until tender. Grind the vegetables with a coarse grater, cut the onion into rings. We place all these ingredients in a wide container, preferably with a thick bottom. Add boiled beans and tomato paste to vegetables and onions, fill with sunflower oil. Salt and pepper and simmer over low heat for about an hour. When the salad is boiled down, put it in jars and roll it up. It is good not only to put this dressing in borscht, but also to use it as a salad.

Beetroot caviar

Beetroot caviar is nourishing, tender and very tasty.
Composition:

• carrots - 2 kg;
• tomatoes - 3 kg;
• vinegar - 3 tsp;
• onions, beets - 500 g each;
• garlic - 100 gr (2-3 heads);
• sugar, salt - 30 g each;
• sunflower oil - 500 ml;
• semolina - 250 gr;
• black pepper - 1 tsp;

Preparation:

Grind all vegetables in a meat grinder and cook for about two hours, then slowly pour semolina, stirring constantly, cook with semolina for 30 minutes. Transfer the prepared caviar to jars.

Assorted tomato and beetroot

In this salad, vegetables will be cut into large pieces.
Ingredients:

• tomatoes - 5 kg;
• beets - 0.4 kg;
• sugar, salt - 30 g each. for 1 liter of water;
• vinegar - 3 tsp;
• dill, pepper, allspice.

Let's start cooking

Make a brine: add 30 g each to 1 liter of unboiled water. sugar and salt and 3 tsp. vinegar, put herbs. Place the seasonings and beets into 1/3 cans of chopped beets into the jars. Then add the tomatoes and pour in the hot marinade. Put on sterilization for 3-5 minutes, roll up.

Pickled beets

Such beets look very appetizing, they can be used to decorate various dishes, or they can be used as a separate salad.
Boil the root vegetable in the peel until tender. When it cools down, grate for Korean carrots for a more aesthetically pleasing effect.

Cooking the marinade: vinegar - 250 ml, 1 tbsp. l. sugar, 1 tsp. salt, and 250 ml. water, 3 cloves. Boil this marinade for 5 minutes and let cool. Pour cans of beets with the finished marinade and roll up. No need to sterilize.

Beetroot for borscht

For pickling, you need to select 2.5 kg of beets and boil them until they are ready for 20-30 minutes. Rub on a fine grater with straws. Put a few peppercorns, 2 cloves, and a couple of bay leaves in prepared jars, and add grated beets.

Marinade: per 1 liter. Pour water 40 grams of sugar and salt, boil for 15 minutes, then add 3 tbsp. l. vinegar. Pour jars of beets with brine and sterilize them for 10-15 minutes.

Beets marinated with plums

This spicy beet is good as a side dish for meat dishes and as an independent dish, it has an unusual taste thanks to the addition of plums and apple juice pouring.
Composition:

• beets - 1.5 kg;
• blue hungarian plums - 0.8 kg;
• apple juice (preferably freshly squeezed) - 1.3 liters;
• sugar - 250 ml;
• salt - 10 gr;
• carnations - several pieces.

Wash the unpeeled beets well and boil until they are tender. Pour cold water over hot roots and peel. It is better to cut it into circles, so it will be more convenient to put it in jars. Put the circles in jars in layers mixed with plums, having removed the seeds from them in advance. Put 1 clove on each layer.

Marinade: warm up apple juice, add seasonings. Pour filled jars with this juice and put to sterilize for 20 minutes - for a 0.5 liter jar, and 25-30 minutes - 1 liter jar. Roll up.

Advice: "In order for your blanks to be always successful, you must strictly adhere to the recipe, as well as know a few tricks."

So that the beets do not lose their bright color during heat treatment, it is better not to completely remove the tops and root before that, and you need to immediately add a little lemon juice or vinegar to the water or brine, you can use citric acid, so the color will be completely preserved.

To quickly and easily peel this vegetable from the skin, freshly boiled root vegetables must be doused with cold tap water, then the skin itself will slightly move away from the beets.

Tip: “There is a way to boil beets much faster: put the unpeeled root vegetables in a plastic bag, add a little water and tie the bag tightly. Put it in a bowl (not a metal one) and put it in the microwave for 20 minutes. "

For the purpose of losing weight, beets can also be eaten raw as a salad for the main course, it is enough to grate it thinly, season with salt, vinegar, sugar and butter and that's it - the diet salad is ready! In addition, in winter, such a dish will be a source of valuable vitamins and minerals.

As you can see, many preparations for the winter can be made from beets, the recipes are simple, they will not take much time, and the ingredients for salads are very budgetary, so choose salads for yourself to taste, experiment with your recipes and delight your family with them on long winter evenings.

Beets for the winter in banks- This is a great option for winter harvesting. Even in ancient times, beets were considered a product that helps fight ailments. Russian beauties used it to brown their cheeks, and the peasants cooked in the oven, and then served for tea. In beets, everything is edible: both tops and roots. This ruddy beauty, which has an incomparable, sweet and juicy taste, can be used to prepare a large number of dishes. Let's look at the options for their preparation.

How to cook beets for the winter in jars

You will need:

Clove buds - 5 pieces
- sugar - 1 cup
- beets - 1.5 kg
- plums - 1 kilogram
- apple juice - 1.2 liters
- salt - a tablespoon

Preparation:

Boil the beets, peel, cut into thick slices. Wash the plums, remove the seeds. Pack the plums with vegetables in jars, layering them together. Place a carnation between these layers. Make a marinade: dissolve granulated sugar and salt in apple juice, boil. Pour boiled marinade into jars, close with lids, sterilize for twenty minutes, seal.

The recipe "Garna maiden".

You will need:

Salt - two tablespoons
- beets - 1 kg
- cloves - 3 pcs.
- allspice peas - 8 pieces
- bay leaf - 3 things
- onion - 155 g
- coriander - half a teaspoon
- black peppercorns - 4 pcs.

How to cook:

Boil the vegetables, then immediately dip it in cold water, peel it, chop it into cubes. Chop the onion in circles. Put the vegetables in jars, shift with spices and onions, pour boiling brine made from salt and water. Sterilize the container, roll it up.

"Autumn Harvest".

You will need:

Carnation
- table vinegar - 320 ml
- salt - a tablespoon
- granulated sugar - 2 glasses
- beets - 5 kilograms

Cooking steps:

Boil the beetroot fruits until tender (boil them without salt to maintain a beautiful, fiery color). Cut large fruits into quarters. Pour the beetroot broth, leave a couple of glasses, cool the vegetables, peel. Fill each of the prepared sterilized jars with beets, add cloves, pour in the marinade made from beet broth, salt and vinegar. Cover with lids, sterilize for ten minutes, roll up.

Pickled beets for the winter in jars

Ingredients:

Lemon to-that - 20 g
- sugar - 120 g
- horseradish root - 25 g
- beets - 2 kg
- water - 255 g
- salt

Preparation:

Rinse the beets, boil for forty-five minutes, let cool, peel, grate with large holes. Peel horseradish, "pass" through a meat grinder. Dissolve citric acid, salt, granulated sugar in a glass of water. Pour horseradish and beets with the resulting solution, stir. Put the finished mass in containers, sterilize, roll up.

Recipe with honey and onions.

You will need:

Salt - 15 g
- apple cider vinegar - 120 ml
- honey - 120 g
- black peppercorns - 10 grams
- cloves - 3 g
- onion
- beet fruits

Cooking steps:

Cut the beetroot fruits in half, cut each half into slices. Put all this in a saucepan, cover with marinade, combine all the ingredients, stir. Put the saucepan on the stove, boil for three minutes. Put the hot vegetables in a container, transfer with chopped onion rings, pour in the marinade where the beets were cooked, sterilize the jars, roll up.

You will like and.

Delicious beets in jars for the winter

Soak the beets in high temperature water, leave for several hours, wipe them thoroughly with a brush, peel, chop into thin circles or strips. Put in three-liter jars, filling them in 2/3 containers, pour in warm boiled water, put in a warm room. To speed up the process, put rye crusts in the container. Remove the mold after a week. Pack the beet kvass in jars or clean bottles, leave enough liquid so that it can cover the vegetables. Store this workpiece in a cool place.

Canned borscht "Peerless".

Required products:

Carrots - 320 g
- beet fruits - 520 g
- Bulgarian pepper - 320 g
- cabbage - 1 kg
- onion - 320 g
- water - one liter
- tomato juice - 525 ml
- vinegar - two tablespoons
- sugar - a tablespoon
- granulated sugar - 1 tbsp. l.
- salt - 2 tbsp. l.

How to cook:

Free the pepper from the seed box, chop into thin strips, grate the rest of the vegetables on a grater with large holes. Chop the cabbage, combine with the rest of the vegetables. Put all prepared foods in an enamel pan, pour in tomato juice. In another vessel, combine water, sugar and salt, boil. Pour the resulting brine to vegetables, heat for half an hour on low heat. Pour borscht hot into a sterilized container, add two tablespoons of vinegar to each of them, seal, cool upside down.

It turns out very tasty and.

"Vegetable mix".

Ingredients:

Vegetable oil - 220 ml
- salt - 100 g
- ground black pepper
- a pod of hot pepper
- onions - 1 kg
- sweet peppers, tomatoes, beet fruits - 1 kg each

Preparation:

Grate the carrots and beets, chop the onions. Remove seeds from peppercorns, cut them into rings. Chop the tomatoes into slices. Fry all the vegetables a little, put them in a pan with vegetable oil, put them in a saucepan, salt and pepper, put hot pepper, boil for 5 minutes. While hot, put the mass in sterilized jars, roll up, seal.

Prepare and.

"Vegetable potpourri" snack.

You will need:

Carrots, onions - 3 pcs.
- young beetroot with tops - 4 pcs.

For brine:

Salt - a tablespoon
- chopped greens - 4 tablespoons
- water - 1 liter

Cooking steps:

Cut the beetroot fruits and carrots into slices, chop the tops medium-sized, chop the onion. Lay the tops, vegetables in layers in an enamel bowl, sprinkle with onions. Pour the whole mass with brine prepared from greenfinch, salt and water. Lay a circle on top, set oppression, leave it in the room for 3 days. After the specified time, transfer the mass to a sterilized container. Cover the containers with nylon lids, transfer to a cool room.

How do you like it?

Beetroot and vegetable snack.

Required products:

Salt - 60 g
- vegetable oil - 520 g
- sugar - 220 g
- grated garlic - 220 g
- onion - 520 g
- sweet pepper - 525 g
- tomatoes - 1.5 kg
- beets - 4 kg
- vinegar - 155 ml

Cooking steps:

Cut the onion and tomatoes into half rings, dip them in boiling vegetable oil. After three to five minutes, put the bell pepper, peeled from the seed pods, cut into half rings. Boil, pour in vinegar, stir, put grated beetroot fruits, salt, granulated sugar, boil for half an hour. At the end, put the garlic, stir, put in sterilized jars, roll up.

Beetroot and eggplant caviar.

Required products:

Salt - a tablespoon
- peeled eggplants -? Kg
- peeled beet fruits - 520 g
- sugar - 3 tbsp. spoons
- apples without the middle
- vegetable oil - ? glasses

Cooking steps:

Grate the beets with large holes. Finely chop the blue ones with apples, add sugar and salt, stir, leave for one hour. Pour in vegetable oil, put on a light, boil for half an hour after boiling with the lid closed for ten minutes without the lid. Pack the caviar still hot in jars, roll up and wrap it up.

Czech beet salad.

You will need:

Onions - 220 g
- vinegar - 3 tbsp. spoons
- granulated sugar - two tablespoons
- water - 1 liter
- cabbage - 1 kg
- beets - 1 kg

How to cook:

Boil the fruits, peel, chop into strips. Chop the onion into rings, and chop the cabbage. Put sugar and salt in boiling water, pour vegetables, boil for ten minutes. Finally, pour in the vinegar. Prepack hot salad with half-liter jars, sterilize them, seal them.

Ruby salad.

You will need:

Vinegar - 220 ml
- vegetable oil - 520 g
- garlic - 320 g
- tomatoes - 1.5 kilograms
- beets - 4 kg
- Bulgarian pepper - 1 kg
- a bunch of dill - 3 pcs.
- parsley - 3 bunches
- salt, sugar - a tablespoon

Preparation:

Grate the beetroot fruits, "drive" the remaining components through a meat grinder. Combine everything together, stir, boil for forty minutes on low heat with the lid closed, boil for twenty minutes without the lid. Spread the hot mass in jars, seal.

Beets in banks for the winter quickly

Ingredients:

Boiled beetroot fruits - 2 kg
- black pepper
- vegetable oil - 320
- beans - 400 g
- carrots, onions - 420 g each
- tomato paste - 365 g

Cooking steps:

Boil carrots and beetroot fruits, grate with large holes. Boil the beans until tender, fry the carrots and onions in vegetable oil, add salt, tomato paste, pepper. Stir all this, simmer for forty minutes. Put the hot mass in jars, cork.

Beetroot recipe for the winter in banks.

Korean version.

Ingredients:

Beetroot - 1 kg
- vegetable oil - 0.5 tbsp.
- vinegar - four tablespoons
- salt - a teaspoon
- sugar - 3 tbsp. l.
- ground black pepper - a teaspoon
- walnut kernels - 10 pieces
- ground red pepper
- large head of garlic
- cilantro seeds - 2 tsp

Preparation:

Chop the garlic, crush the nuts with a knife, chop finely. Pound the cilantro. Combine all components for the marinade together, stir thoroughly. Pour the marinade over the beets, stir again, put under oppression in a cool place, leave for a day. Put the mass in jars, cover with a nylon lid, store in the refrigerator.

Beet jam.

Ingredients:

Lemon
- granulated sugar - 2 kg
- beets - 1.2 kg

Preparation:

Bake vegetables and boil, cool, "drive" through a meat grinder. Grate the lemon, mix with the vegetable mass with sugar, boil for one hour, put in a sterile container, roll up.

As you can see, beet blanks can be very diverse! Pickled preparation, salad, jam, borsch, etc. We hope you enjoy each recipe to your liking.