Harvesting beets for the winter. Step-by-step description of the recipe for dressing for the winter in jars with grated beets

25.08.2019 Salads

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

You ask, why harvest it? Yes, it's elementary - to cook wonderful borscht, for example. It will be much less hassle in the kitchen. Or it is suitable for salads. Such as herring before a fur coat or vinaigrette. In fact, there are a lot of options.

For those who love this vegetable, these recipes will definitely please. Moreover, I tried to pick up for you more interesting ways and variations of preparing such an appetizer for the cold season.

Such blanks are real helpers to prepare quick and tasty snacks for the table. Especially if you are waiting for guests, and time is running out.

So do not be lazy and make several jars for yourself according to any of the proposed recipes. Or maybe you will like several ways. I will only be glad that I helped you with this.

This recipe can be considered a classic, as it is the most common. These blanks will go with everything. It can be cut as you like, if you want. I like it in circles. But when the time comes and I get it, you can do anything with it - grate, cut into cubes or cubes. And you can eat it like that, it is very tasty.

Ingredients:

Beets - 1.5 kg
Marinade water - 3 glasses
Table vinegar (9%) - 150 ml
Sugar - 2 tablespoons
Salt - 1 teaspoon
Peppercorns - 3-6 pieces
Cloves (buds) - 3-4 pcs
Bay leaf - 2 pcs

Preparation:

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

2. When ready, remove and cool. Then peel it and cut it as you like - into cubes, cubes, rings or half rings.

3. Place the beets tightly in pre-sterilized jars and carefully fill with boiling water to prevent the jars from bursting. Let it sit for 10 minutes and then drain the water into a saucepan.

4. Add salt, sugar, peppercorns, cloves and bay leaves to the water. Put the pot on fire. Once the marinade has boiled, add the vinegar and cook for another 1 minute, then remove from heat.

5. Pour the marinade into the beetroot jars, spreading the pepper and bay leaves evenly. Close the jars tightly and turn over. Leave in this position until cool. Store in a cool place.

Pickled beetroot for cold borscht

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

Ingredients:

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

Preparation:

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

2. Pour water into a suitable container and set on fire. Add salt, sugar, peppers and bay leaves there. Bring the marinade to a boil. When it boils, pour in the vinegar.

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

4. Cover with a lid and place in a pot of water. Put the saucepan on fire, bring to a boil and sterilize for 15 minutes. Then carefully remove, cover tightly and leave to cool. You can store it in the closet at room temperature.

To prevent the jars in the pot from bursting, you can put any cloth on the bottom.

Recipe for making a pickled beetroot snack bar with garlic

And for those who love sharper, this option should like it. My husband is delighted with such a salad. Especially for him, I always stock at least three jars. But, alas, there is always little.

Ingredients:

Beets - 2.5 kg
Garlic - 1 head
Sweet pepper - 500 gr
Bitter pepper - 1 piece
Onion - 250 gr
Vegetable oil - glass
Sugar - 1/2 cup
Salt - 1 tablespoon
Vinegar 9% - 1/2 cup

Dear hostesses, please your men with such a spicy snack. Depending on the taste, the amount of garlic and pepper can be adjusted as you like.

Beets for the winter for borscht in jars (very tasty)

I would like to offer you a very tasty borsch dressing for the winter. It differs slightly from the traditional one in composition. But I like it that way. Try it yourself. From the proposed composition, approximately 4.5 liters of blanks are obtained.

Ingredients:

Beets - 1 kg
Carrots - 1 kg
Onions - 1 kg
Tomatoes - 1 kg
Sweet pepper - 500 gr
Vegetable oil - 200 gr
Salt - 70 gr
Sugar - 75 gr
Vinegar 9% - 50 ml
Water - 60 ml
Bay leaf - 3 pcs
Allspice peas - 10 pcs

Preparation:

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

2. Pour in water, 1/3 part vinegar, half vegetable oil and a little salt. Put on low heat until the vegetables produce juice. Then increase the heat and bring to a boil. After boiling, reduce heat, cover and simmer for 15 minutes.

3. While they are stewing, we will deal with the remaining vegetables. Pepper seeds and cut into strips. Grind the tomatoes with a blender. When the vegetables have stewed for 15 minutes, add the pepper, the rest of the salt, sugar, vegetable oil, bay leaf, allspice and tomato puree to them.

4. Stir everything, increase heat until it boils. And keep it boiling by adjusting the heat. Add the remaining vinegar. Cover loosely with the lid so that nothing escapes. Simmer until tender, about 30-40 minutes. Stir occasionally.

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

Korean style pickled beets for the winter

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

Ingredients:

Beets - 1 kg
Onions - 1 piece
Korean-style carrot seasoning - 30 gr
Garlic - 4 cloves
Salt - 1 teaspoon
Sugar - 3 tablespoons
Vegetable oil - 0.5 cups
Vinegar essence 70% - 2.5 tbsp

Preparation:

1. Peel and grate the beets on a special Korean style vegetable grater. Place in a comfortable, deep dish. Add salt, sugar, seasoning, vinegar and squeeze the garlic through a press. Stir and marinate for 20-30 minutes.

2. Peel the onion and cut into half rings. Heat a skillet with vegetable oil and fry until dark brown. Pour the oil from the skillet through a sieve into the beetroot dish and stir. The bow itself is not needed.

3. Transfer everything to the jar and screw the lid back on. Refrigerate for 24 hours. After that, our appetizer is already considered ready. You can store it in the closet or in a cool place.

Whole marinated beets

Why is this pickling method good? Yes, by the fact that by opening a jar of whole vegetables in winter, you can make anything and how you want from it. Can be cut into cubes, slices, strips, or simply grated. Very versatile.

Ingredients for a 1.5 liter jar:

Small beets - as much as you like
Black peppercorns - 5 pieces
Bay leaf - 1 piece
Water - 1 liter
Salt - 2 tablespoons
Sugar - 1 tablespoon
Vinegar 9% - 2 tablespoons

Preparation:

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

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

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

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

6. Then carefully pull out, roll up the cover and turn over. Wrap in a warm blanket and leave to cool completely. After that, you can put them in the blank storage.

Grated pickled beets in jars with vinegar

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

Ingredients:

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

Preparation:

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

2. After boiling, add another 200 ml of water and simmer for 2 hours. Stir constantly so that nothing burns. Add more water if needed.

3. After 2 hours have passed, remove from heat and place in sterilized jars, sealing well with a spoon. Screw the lids tightly on and turn over. Leave it like this until it cools completely. You can store it at room temperature or in a cool place. From the presented ingredients, 5 liter cans were obtained.

Video on how to make pickled beets with zucchini very tasty

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

Ingredients:

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

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

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

Good luck with your blanks! Bye!

Beets are a vitamin-rich, delicious vegetable. For the winter, it is often canned and marinated in the form of salads, caviar, assorted dishes, dressings for borscht and even juices. Dishes with root vegetables acquire a bright, rich color and a unique flavor. Serving beetroot appetizer is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, spices and spices.

Pickled beets "classic" - a universal winter recipe

One of the popular and classic options for canning beets for the winter using spices and spices. The result is a versatile dressing with which you can prepare delicious salads or first courses.

For 1 can of a liter capacity, you will need the following set of products:

beets - 300-350 gr;
table salt, vinegar and sugar (1/2 tbsp each);
cloves, allspice, garlic 2-4 pcs .;
ground cinnamon with hot pepper.

Fresh beets are washed with water, trimmed and dipped in cold water in a saucepan on the stove. Boil it well for 40-50 minutes, then spread it, cool it and peel it off.

After that, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Hot lovers can also add a few small chunks of fresh green or orange chili and a couple of garlic cloves.

To prepare the marinade, add the necessary spices to a pot of water - salt, pepper, sugar. You can also add a little cinnamon, a quarter teaspoon, dried or fresh chili. The spices are mixed and brought to a boil, everything is boiled for 10-15 minutes, at the very end, vinegar is poured.

The resulting mixture is poured under the neck of the vegetables laid out in a jar, after which they are rolled up, cooled and sent to be stored. It is not necessary to sterilize the seams in this case.

Vitamin salad with apples and carrots

A healthy vegetable salad is used as a stand-alone snack or as an addition to meals. To roll up 5 liters of such canned food in a classic marinade, you will need:

fresh beets - 3 kg;
carrots and apples (variety "Antonovka" or "Simirenko") 1 kg each;
salt, sugar, black pepper for the marinade.

The beets are washed several times to remove dirt and placed in a clean pan filled with cold water. Turn on the fire, bring to a boil and then simmer for 20-25 minutes until half cooked.

Now take the vegetables out of the pan, cool them naturally or in the refrigerator. Peel the beets and cut them into thin, small slices.

Carrots and apples are also washed, then peeled and grated on a medium grater or cut into small strips with a sharp knife.

Chopped vegetables and fruits are mixed in a saucepan, spices, salt and a little sugar are added to the water and set to simmer over low heat.

After 10-15 minutes of cooking, the hot mixture with the marinade is poured into pre-washed and sterilized glass jars and the lids are immediately rolled.

Beetroot with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to preserve the maximum useful properties, it can be used as a basis for vinaigrette and other salads and dishes.

To prepare a seam for the winter, take the following ingredients:

beets (sweet or salad variety);
spices: vinegar, salt, sugar;
garlic, lavrushka, peppercorns.

Beets are boiled in water in advance until cooked. Then let it cool naturally, carefully peel it and cut it into medium to large cubes (so that there is more room in the jar for the brine). The garlic is peeled and rinsed under water.

Vegetables are alternately placed in the jar. Beets first, garlic and bay leaf on top. At the same time, a marinade is prepared according to a classic recipe. Salt, pepper and sugar are added to the water. All this is brought to a boil and boiled over low heat for 10-15 minutes.

At the end of cooking, pour vinegar essence (it is better to use the usual table 5% option.). The resulting brine is carefully poured into the contents of the jar under the very neck, corked and sent to sterilize the rolls in a large saucepan with boiling water, for about 15-20 minutes.

Due to the properties of garlic and vinegar, under the necessary conditions, such a curl can be stored longer than usual and is especially suitable for creating savory salads.

Juicy pepper and onion salad - a taste for all time

A versatile appetizer that serves as a base for baking, sandwiches, or a dressing for beetroot soup or borscht. In addition to fresh beets, you will need:

onions and bell peppers (red or green);
natural vinegar and vegetable oil;
salt, ground pepper and peas, sugar to taste.

The first step is to boil the beets well. To do this, it must be pre-rinsed, cut off the roots and placed in a saucepan with clean water.

The cooking time over low heat depends on the size of the root crop: for small and medium, 30-40 minutes are enough, for larger ones from 45 minutes. up to 1.5 hours.

While the beets are boiling, other vegetables are prepared: the peppers are washed, cut and peeled from the seeds and inner core, and then cut into small cubes.

The husks are removed from the onion, washed and crumbled into as small pieces as possible, with a knife or a blender, but only so that it does not turn into porridge.

A pot of water is placed on the stove, salt, pepper, a little sugar are added to it, spices are kneaded and the marinade is brought to a boil. As soon as this happens, pour pepper and finely chopped onion into the container. Everything is thoroughly mixed and simmered over low heat for 7 to 10 minutes as appropriate.

The cooked beets are removed and cooled. After the peel is peeled off, the vegetable is passed through a meat grinder and added to chopped onions and peppers, which are boiled in a marinade until they acquire the required consistency and aroma. All ingredients are thoroughly mixed and stewed over as low as possible for another 15 minutes.

Spread the hot salad over well washed and pre-sterilized jars and roll them up. Turn it over, be sure to wrap it up with a warm blanket or blanket until they cool completely.

Delicious beets for the winter - a spicy Korean recipe

This appetizer-salad will appeal not only to lovers of spicy and savory, you will certainly lick your fingers from the taste. To prepare such a salad, you will need the following set of ingredients:

red beets and garlic;
vinegar and sunflower oil;
a ready-made set of "Korean" spices for carrots.

You can buy this seasoning at the store or make your own. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of sand sugar. It is versatile and suitable for pickling and preserving vegetables such as cabbage or carrots.

Beets are washed with a brush and cooked over low heat until cooked. Then the boiling water is poured off and cooled, the peel is removed, if necessary, the damaged areas are removed and grated with a "Korean" nozzle or cut appropriately with a sharp knife.

The straws are poured into a bowl and mixed with the dry spice mixture. A little sunflower or olive oil is poured into a frying pan or a saucepan, to which garlic, chopped with a press or by hand, is added. Bring the oil to a boil to give it its characteristic garlic flavor.

Pour a bowl of beetroot pieces and spices with a boiling, aromatic mixture, mix thoroughly and season with a little vinegar. The resulting dish is poured into jars and covered with lids.

Such a salad can be safely served fresh, immediately after preparation, and as a preservation for the winter.

Classic borscht - preparing the first course for the winter

Borscht is a very convenient preparation in winter, you just need to warm up the contents of the jar, and the delicious first course is ready for the table. Z akatka will retain its taste properties if you use the classic recipe, and a little vinegar essence is added to the jars as a natural preservative.

In addition to beets, fresh onions, carrots, bell peppers, tomatoes and spices for the marinade - salt, sugar, black pepper and vinegar are also taken for cooking borscht.

Fresh vegetables are washed, peeled and cut into thin strips. Beets are peeled, boiled and also cut into small pieces. Tomatoes are divided into 2 or 4 parts in wedges and passed through a meat grinder or blender until a paste is formed.

Heat the sunflower oil in a frying pan, lightly fry the onion, then add all the other vegetables, spices there, mix well and cook over low heat for 7-10 minutes until a crust appears and a pleasant aroma. After that, they are poured with fresh tomato puree and stewed for another 10-15 minutes.

While hot, the workpiece is poured into well-sterilized jars, the lids are sealed and turned over. Now you can send for storage in a warm and dry place, and in winter use this mixture as a ready-made dressing for cooking borscht or beetroot.

Winter vinaigrette - preparing your favorite salad

Vinaigrette often decorates the festive table, why not prepare a fresh salad for the winter without sterilization so that you can enjoy your favorite dish all year round.

For cooking use:

fresh, medium-sized carrots and beets;
potatoes, onions;
bay leaf, salt, vinegar essence and other spices for the marinade.

Beets and carrots are washed well and cooked together or separately until cooked. Then cut them into equal cubes, but not too coarsely.

Peel the potatoes and chop them into small pieces. Then they are dipped for cooking in cold, slightly salted water for 20-25 minutes.

Then the chilled vegetables are mixed together with finely chopped onions. Sort the salad into jars and start preparing the marinade.

A standard set of spices from salt and ground pepper, a little refined oil, and lavrushka are poured into boiling water.

The contents of glass jars are poured directly from the stove with hot brine and the lids are closed. In addition to potatoes, you can also use boiled beans with green peas - they will definitely not spoil the taste of the salad.

Beetroot with fresh sauerkraut for the winter - an ideal snack

To prepare a juicy appetizer according to this old Russian recipe, you will need:

white cabbage of autumn varieties;
beet red, carrots;
allspice, garlic, hot chili;
bay leaf, salt and sugar.

The outer leaves of the cabbage are removed, the head is washed and cut into fairly large slices. Carrots are peeled and chopped on a "Korean" grater into thin strips.

Beets are cooked according to a standard recipe, after washing and removing the roots. Sliced and chopped vegetables are laid out in clean glass jars in layers on top of each other, and on top they are thrown with lavrushka and cloves of garlic.

Dissolve salt and a little sugar in water (to taste). Bay leaves and allspice are added there as well. The marinade is brought to a boil, boiled for up to 15 minutes, then cooled and filled with the contents of the jars.

Loosely cover everything with lids and cool in the refrigerator for about 2-3 days. On day 2, the jar is opened and lightly pressed down so that excess air comes out of it. As soon as the juice becomes cloudy, cabbage with beets can be laid out on plates and treated to guests, seasoned with onion rings or fresh herbs.

Instead of glass containers, it is permissible to use buckets or a basin, and lay out the contents in layers and put under pressure for several days in the refrigerator to obtain a natural marinade.

Horseradish grated with beets - a spicy sauce in Russian style

Such a dressing with a unique and juicy taste will add piquancy to meat and fish dishes, and is ideal as a sauce for traditional jellied meat.

For cooking according to the classic Russian recipe at home, fresh horseradish roots and spices in the form of salt, sugar and ordinary vinegar are used. Horseradish is washed under running water, cleaned with a special knife and cut into several pieces. The resulting pieces are soaked in clean, cold water and sent to the shelves in the refrigerator. There they should be infused for a couple of hours and additionally cooled.

At the second stage, the chopped roots are passed through a meat grinder and crushed, and while they are infused, boil the beets until fully cooked, after which they rub it on a medium grater.

The crushed root vegetable is wrapped in cheesecloth and squeezed until juice is formed, which is then poured over the grated horseradish and mixed properly. Then add salt and sugar, mix all the ingredients again and pour in a little cold, maybe boiled water.

Red sauce is sorted into prepared and well sterilized jars and sent to the refrigerator. In this form, the dressing can be stored for several months, the main thing is to observe the temperature regime, but it is even better to use it after 2-3 days of inactivity. Use with your favorite cold and hot meat dishes.

Adjika with beets and spices and pepper - delicious exotic on the festive table

At first glance, the recipe seems unusual and even experimental, but this is its main highlight. Such a spicy filling is combined with many familiar dishes, and, unlike ordinary adjika, it is more useful.

To prepare such a spicy sauce, take the following ingredients:

beets and carrots;
Bulgarian and cayenne peppers (chili);
garlic, cloves, lavrushka;
spices for the marinade (salt, pepper, etc.);
tomato juice or fresh tomatoes.

Carrots are peeled and chopped on a fine grater or in a meat grinder. In a bowl, mix the grated vegetable with salt and sugar. Beets are boiled for 30-40 minutes and rolled in a meat grinder into a separate container with vegetable oil. Leave the boiled beets to soak in the spices for 20-30 minutes.

In a deep skillet or a suitable saucepan, mix all of the above ingredients and simmer them in tomato juice over low heat, loosely covering with a lid. Sweet peppers and small pieces of hot peppers are also passed in a meat grinder, the garlic is peeled and crushed using a crusher.

Mix everything again, pour in the remaining tomato juice and stew for another 20-30 minutes, so that the contents of the pan become soft and homogeneous. A few minutes before turning off the heat, add lavrushka and a little vinegar essence.

Then they cool the vegetable puree and grind it again in a blender and only then distribute it into sterile jars for storage.

"Assorted vegetables" appetizer - just lick your fingers

Beetroot recipes for the winter are different, popular salads like "Alenka", "Winter Classic", etc. delicious and completely independent dish.

Together with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (only 1 kg for 4 servings) are harvested. As spices, take a classic set in the form of salt, sugar (1.5-2 tablespoons), ground pepper, vinegar (half a glass) and laurel.

Beets and carrots are thoroughly washed and peeled. After peeling, boil, and then cut into pieces or grate on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. After that, it is boiled for about 10-15 minutes until half cooked. Cut the onion into half rings, and cut the tomatoes into small slices, and when using "cherry" they can be closed whole.

Salt, vinegar and other spices are added to the water, boiled for 10-15 minutes. Next, the vegetables need to be mixed in a separate bowl and covered with marinade. Turn on the fire, cover the pan with a lid loosely and simmer for 40-50 minutes until tender, stirring the contents from time to time. As soon as everything is ready, the salad is sorted into jars and sent for the winter to the cellar or to home shelves.

You can talk endlessly about the benefits of beets.

It is she who is recommended to be eaten with anemia, digestive problems, and hypertension.
Fiber helps in better digestion of food. Pectins, which are rich in beets, contribute to the elimination of salts of heavy metals, tin, mercury, lead and even some toxic substances of microbial origin from the body.
Regular consumption of beets provides the body with calcium, potassium, sodium, phosphorus, chlorine, cobalt, as well as vitamins B1, B2, B6, PP, P, E, U.
If there is a likelihood of atherosclerosis, then beets should be included in the menu every day.
Everyone is accustomed to cooking dishes only from root vegetables, throwing out the tops. But it is in it that contains a large number of protein and other substances important for the body. If the beet is young, then its leaves and petioles can also be eaten by adding them to salads, soups, botvinia.

Beets can be bought at any time of the year. But in winter, it is often slightly frozen, spoiled or sluggish due to improper storage. Therefore, zealous housewives harvest this vegetable for future use in the form of pickles and marinades.

What kind of beets can be pickled

For pickling, both mature roots and small beets are suitable. The main thing is that they are strong, healthy, without black spots.

The beets should be of a deep burgundy color without whitish blotches on the cut and even more so without white circles.

Preparing beets for pickling

Cut the tops of the root crops, wash them thoroughly under running water with a brush.

To preserve most of the nutrients, it is recommended to boil the beets in their skins. To do this, immerse the vegetables in boiling water and cook until soft. According to some recipes, beets are boiled until half cooked. But in any case, you do not need to salt the water, as this impairs the taste of the beets.

In order for the beets to retain their burgundy color, some housewives advise adding vinegar to the water. If you also decide to take their advice, then you should be prepared for the fact that the beets will cook much longer.

But there is a way that beets will retain their color even without vinegar.

First, beets cannot stand boiling.! Even the darkest burgundy fruit will lose color if boiled over high heat. Therefore, after dropping the beets into boiling water, do not leave the stove. Wait for the water to boil again, reduce heat to low, and close the pan with a lid. When boiling beets, the water should only slightly wobble.

Secondly, the beets must be properly cooled.... This applies to root crops, both in the skin and without it. Remove the cooked beets from the pan and immediately place them under running cold water. The beets can now be peeled easily. Then put it in the refrigerator until it cools completely. You will see what a rich color the fruit will turn into!

The next step is slicing. If the fruits are small, the beets can be pickled whole or by cutting into 2-4 pieces. Cut large beets into slices, cubes, cubes or strips. It all depends on the purpose for which you marinate this vegetable.

Pay special attention to the marinade. The classic marinade is prepared with the addition of only salt, sugar and vinegar. But there are many recipes according to which, in addition to these ingredients, other spices and spices are added. Most often, cinnamon, cloves, caraway seeds, onions, coriander are used for pickling beets. But for the sake of experiment, you can add other spices, taking into account your taste preferences.

Canned pickled beets with cloves

Ingredients:

small beets - 1 kg.

For the marinade:

beet broth - 1 l;
sugar - 75 g;
salt - 30 g;
citric acid - 1/3 tsp;
carnation - 1 bud;
allspice - 3 peas.

Cooking method

Wash the beets thoroughly with a brush under running water. Dip in a pot of boiling water, cook until tender.
Soak in cold water for 10-15 minutes. Peel off the skin.
Prepare sterile liter jars. Without cutting into pieces, fold the beets in them.
Strain the beetroot broth through several layers of cheesecloth. Add salt, sugar, citric acid, cloves and pepper. Put on fire and boil for 5 minutes.
Pour them over the beets, filling the jars to the top. Close with lids.
Put the jars in a saucepan, pour hot water up to the shoulders. Sterilize 20 minutes from the moment the water boils.
Seal tightly. Turn it upside down, wrap it up with a blanket. Leave to cool completely.

Pickled beets with horseradish

Ingredients:

beets - 10 pcs.;
grated horseradish root - 5 tbsp. l .;
caraway seeds - 1 tbsp. l .;
vinegar 9 percent - 100 ml;
salt to taste;
water.

Cooking method

Wash the beets thoroughly, bake in the oven until soft. Refrigerate. Peel, cut into thin slices.
Grate horseradish. Pour boiling water over the caraway seeds, stand for 1 minute, fold them onto a sieve.
Combine the beets, horseradish and cumin in a bowl. Store tightly in a clean 3 liter jar.
Prepare the marinade by mixing vinegar and half with water. Add salt to your liking. Pour over the beets so that the marinade is completely covered. Lay a little oppression on top.
Place the jar in the refrigerator. After three days, you can take the first sample. If you want to keep the beets as long as possible (for the winter), dilute the vinegar with a minimum amount of water, and add a little more salt.

Pickled canned beets with cinnamon

Ingredients:

beets - 1.5 kg.

water - 1 l;
vinegar 5 percent - 60 ml;
salt - 0.5 tsp;
sugar - 100 g;
cinnamon - on the tip of a knife;
cloves - 6 buds;
black peppercorns - 6 pcs.

Cooking method

Prepare sterile jars with lids in advance.
Wash the beets well with a brush. Without peeling, dip in boiling water and cook for 30-40 minutes, depending on the variety and size of the root vegetables.
Cool under cold running water, peel, cut out defective spots. Cut into cubes.
Fill the jars with chopped beets.
Put sugar, salt, pepper, cinnamon and cloves in a pot of water. Bring to a boil, boil for 8-10 minutes. Pour in vinegar, stir.
Pour the marinade over the beets. Cover the jars with lids. Place in a wide saucepan, pour hot water up to the shoulders of the jars. Sterilize 1 liter jars for 15 minutes, half liter jars - 12 minutes. Then roll it up tightly, turn it upside down, wrap it up with a blanket. Wait for it to cool completely.

Pickled beets without sterilization

Ingredients:

small beets - 1.5 kg;
water - 1 l;
salt - 40 g;
sugar - 40 g;
vinegar (6%) - 60 ml;
bay leaf - 2 pcs.;
black peppercorns - 3-5 grains;
cloves - 3 pcs.

Cooking method

Wash the beets thoroughly, cook until soft. Cool under running water, peel. Cut into large cubes.
Place in sterile liter jars. Pour boiling water over, cover with sterile lids and incubate for 10 minutes.
Then drain the water through the lid with holes into the pan, add sugar, salt and spices at the rate. Boil the marinade for 5-7 minutes. Add vinegar at the very end.
Pour the boiling marinade over the beets and immediately seal tightly. Turn upside down, cool, wrapped in a blanket.

Pickled beetroot spicy

Ingredients;

beets - 2 kg.

water - 1 l;
green dill - 10 g;
cumin - a pinch;
celery greens - 5 g;
parsley greens - 5 g;
hot red pepper - small pod;
bay leaf - 2 pcs.;
ground coriander - 1 tsp;
garlic - 3 cloves;
salt - 40 g;
sugar - 40 g;
vinegar essence - 40 ml.

Cooking method

Prepare the marinade ahead of time. To do this, pour water into a saucepan, put sugar and salt. Boil the liquid for 10 minutes.
Put chopped herbs, peeled and sliced garlic, bay leaf, coriander, pepper in the hot marinade. As soon as the water boils, remove the pan from the stove, close the lid and let it brew for 2-3 hours.
Wash the beets with dark red flesh without peeling, put them in boiling water and cook for 30 minutes. Cool under cold running water, remove the skin. Cut into long strips.
Wash the liter jars thoroughly, sterilize. Place the beets tightly in them.
Strain the marinade through several layers of cheesecloth, bring to a boil again. Add essence.
Pour the hot marinade over the beets. Place the jars in a wide saucepan, fill up to the shoulders with water. Pasteurize for 25 minutes at 85 °. Seal tightly. Turn it upside down, wrap it up with a blanket. Cool completely in this form.

Video: pickled beets, a delicious recipe for the winter

Note to the hostess

If you add more vinegar to the beets prepared according to any of these recipes, then you can put them in clean jars, close them with ordinary nylon lids and put them in the refrigerator (closer to the freezer). There beets can be stored without loss of taste until spring.

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

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

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

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

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

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

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

Beets for the winter - recipes. Very tasty!

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

Beetroot salad recipes for the winter

Recipe 1. Beet salad with beans for the winter

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

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

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

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

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

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

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

Pickled beets for the winter

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

Recipe 1. Just marinated beets for the winter with sterilization

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

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

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

Recipe 2. Pickled beets without sterilization

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

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

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

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

Beets for the winter for borsch

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

Recipe 1. Vegetable beetroot seasoning for the winter

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

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

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

Recipe 2. Seasoning from beets for borscht for the winter

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

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

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

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

Harvesting of beets without pasteurization for the winter

Recipe 1. Harvesting beets with carrots for the winter

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

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

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

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

Recipe 2. Harvesting beets with tomatoes

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

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

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

Golden recipes for beetroot caviar for the winter

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

Recipe 1. Harvesting beetroot caviar with zucchini

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

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

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

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

Recipe 2. Harvesting beetroot caviar with tomatoes and bell peppers

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

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

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

Beets for the winter are tasty and convenient harvesting. It allows you to quickly prepare lunch or. The blank can be formed in jars in the form of salad, beetroot caviar, assorted with other vegetables.

Beet blanks are made simply and quickly. The content of the jar is successfully used as a side dish, salad and dressing for borscht.

Today you will learn how you can save time when in your bins for the winter there are jars with beets for future use.

Harvesting whole beets for the winter in banks

Whole cooked beets for the winter allow you to quickly cook in winter or borscht. And also keep small roots in jars, since they are simply unpresentable for storage.

Ingredients for a 1.5 liter can:

2 allspice peas
5 black peppercorns
1 bay leaf

For the marinade:

1 liter of water
2 tbsp. tablespoons of salt
1 tbsp. spoonful of sugar
2 tbsp. tablespoons of vinegar 9%

Cooking plan:

1. We take beets with a diameter of no more than 5 cm in the amount of 2.5 kg, rinse and put in a saucepan. Fill the root vegetables with water and cook for 40-60 minutes until they become soft. You do not need to digest them; readiness can be checked with a knife.

Let the beets cool or you can put them under running cold water to cool down.

2. After cooling, cut off the ends on both sides and remove the skin.

3. Put allspice peas, black peppercorns and bay leaf in prepared jars. We put the cooked and peeled beets up to the hangers of the cans.

4. Prepare the marinade. Pour water into a saucepan, put salt, sugar and put on fire. Bring water to a boil and cook for 2 minutes. Then pour in the vinegar. Everything, the marinade is ready.

5. Pour marinade into jars of beets and place on a napkin in a saucepan for sterilization. We only cover the jars with sterilized lids on top, you do not need to tighten them.

6. Fill the pot with warm water at a temperature of 60 degrees C up to the hangers of the cans. We sterilize jars from the moment of boiling for 30 minutes (we sterilize jars with a capacity of 1 liter for 20 minutes).

7. We take out the cans, tighten the lids, turn them upside down and insulate them until they cool. Beets for the winter in banks are ready.

8. In winter, you can open the jar, take out the finished beets, cut into cubes and make a salad.

9. Or you can cut into slices and prepare another salad with seeds.

10. Or quickly prepare a common and popular vinaigrette.

Nice to eat!

Delicious caviar from beets and vegetables for the winter

Ready beetroot caviar can be eaten as a salad, as a snack, or added to borscht.

Would need:

beets - 4 kg
bulgarian pepper - 0.5 kg
onions - 0.5 kg
tomatoes - 3 kg
garlic - 200 g
vegetable oil - 1 glass
vinegar 9% - 1 glass
sugar - 200 g
herbs, salt and hot pepper - to taste

Preparation:

Grate the beets.
Pass the tomatoes through a meat grinder.
Chop the onion, garlic, pepper and herbs. The best option for chopping in a food processor using the appropriate attachments.
Mix all prepared vegetables together and set to simmer for 1 hour.
Spread the hot caviar in sterilized jars and roll up the lids. Ready.

Bon Appetit!

Pickled beets for the winter in jars

Jars according to this recipe can be stored at room temperature.

Products:

beets - 1.6-2 kg

For the marinade:

water - 1 liter
apple cider vinegar - 100 ml
allspice peas - 5 pcs.
bitter black pepper - 10 pcs.
cloves - 3 pcs.
salt - 30 g

Cooking method:

Wash and peel the beets.
Cut it into strips, put in 0.5 liter jars.
Add salt, pepper, cloves to the water. bring to a boil and pour in the vinegar.
Pour the resulting hot marinade over the beets. The marinade should cover the roots by 1-2 cm.
Then pasteurize the cans of beets for 10 minutes from the moment the water boils.
Then roll up the jars with the lids.

Nice to eat!

Video on how to easily cook beetroot blanks

See how easy it is to make beets that can be used later for salad

Alternatively, such a preparation can be added to borscht, as a side dish with any meat dish, or simply to eat with bread. It's delicious and convenient - a cool and versatile beetroot for the winter.

Beetroot salad for the winter without sterilization with carrots, peppers and onions

The blank is very popular.

Would need:

3 kg - boiled beets
1 kg - bell pepper
0.5 kg - onions
200 g - vegetable oil
1 cup cold boiled water
200 g - sugar
1 tbsp. spoon - salt
0.5 cups vinegar

Cooking method:

1. Peel the onion and cut into half rings. Pour 200 g of vegetable oil into a saucepan with a thick bottom, bring it to a boil and dip the onion into it. Fry the onion until transparent.

2. Put the sliced pepper in a saucepan to the onion and stir. Fry together for 15 minutes.

3. Combine the grated beets on a coarse grater with pepper and onions, mix. Add 200 g of sugar, 1 tbsp. a spoonful of salt, 0.5 cups of vinegar and 1 cup of cold boiled water.