Round beets in a jar for the winter. Vitamins are needed in winter - prepare beets for the winter

In mid-autumn, beetroot preparations in my kitchen are the final chord of the conservation season. When various jams, preserves, compotes and salads are already prepared, and there are several boxes of beets on the balcony, there is nowhere to go, and you urgently need to come up with something tasty and healthy from beets for the winter.

Many modern housewives do not pay special attention to beet preparations, believing that this vegetable is available all year round. Meanwhile, there are many interesting recipes that can significantly enrich and expand the range of our usual winter preparations, especially during Lent. In addition, beet preparations, such as borscht dressing, save time and make life easier for modern women.

My collection does not yet have a lot of beetroot recipes for the winter, but I honestly promise you that every year I will replenish this page with new, interesting and tasty recipes.

Delicious recipes for pickled beets for the winter

Almost all housewives pickle beets, you can use it when dressing borscht, you can make vinaigrette, eat as a snack or use it in other dishes. Pickled beets for the winter recipes are very tasty and satisfying you can use, let's dwell on them in more detail, this product is worthy of your attention without a doubt.

Marinating beets for the winter step by step recipe

• Small beets, if not, cut a large one;
• Vinegar;
• Granulated sugar;
• Salt;
• Peppercorns, black;
• Laurel leaf;
• Boiled water.

• We cook the beets until they are ready, but the main thing is not to overcook them, wait until they cool down and peel them.
• Now we should start cooking the marinade. Proportions are taken for 8 liters of water: Sugar - 5 tablespoons, salt, pepper, vinegar - to taste. The marinade should be slightly salty, so don't overdo the salt.
• We wash the jar with hot water, very carefully, put the beets in jars, and pour the previously prepared marinade.
• We cover the jars with a lid, sterilize, small jars for about 8 minutes, three-liter jars for about 15 minutes.
• We cool the jar, turn the lid to the bottom and wrap it with a towel, after it has completely cooled down, put it in a dark, cool place.

Pickled beets for the winter delicious recipe.

Ingredients for two, liter jars:

• Beets - one kilogram;
• Vinegar 9% - one glass;
• A decoction of beets, or water - two glasses;
• Sugar - 4 tablespoons;
• Salt - one teaspoon;
• Carnation - 4 pieces;
• Laurel leaf.

• Cook the beets in a saucepan until they are pierced with a knife or fork. Boiled water does not drain, we take out the beets, cool and clean, then cut into strips, put in sterilized jars, add 2 cloves and a bay leaf to the jar.
• Now we take the remaining broth, measure out two glasses, add salt, vinegar, sugar and bring to a boil, and fill it with beets, which are in jars.
• We roll up the jars with a lid, turn them upside down, leave for fifteen minutes, cool it and put it in a dark, cool place for storage.

Pickled beets for the winter recipe without sterilization, video

Pickled beets for the winter. here are some recipes. that was delicious we suggest you try to use it yourself, and on this we say goodbye to you, we wish you good luck in cooking, all the best and see you on our website, a farmer without the hassle!

Pickled beets for the winter, recipes are very tasty

Proper nutrition throughout the year is the key to our health. For proper nutrition, you need to choose the right foods, that is, those foods that are best suited for our body. The human body has the ability to adapt to a certain region. Therefore, in the diet you should have products from your region, since they are optimal in biological composition for your body, you are used to eating them since childhood. In summer and autumn, you can eat fresh fruits and vegetables, but in winter and spring, you can eat canned foods. Today we’ll talk about how marinated beets are prepared for the winter, the recipes are very tasty.

In autumn, there is a very large selection of products for harvesting, I will now describe to you a method for preserving a very useful product - beets. Beets, both raw and canned, are very useful. Improves hormonal balance, vision, liver and heart function, relieves constipation. Beets can be eaten as a salad, in soups and borscht, as an appetizer. In addition to beets, you can still cook delicious cucumbers with chili ketchup.

The method of preparing winter beet harvesting is very simple.

Beets are chosen red without white streaks, washed and cut into small pieces (medium beets are cut into four or six parts, no need to peel). Banks for harvesting beets for the winter should be thoroughly washed and doused with boiling water or sterilized. Put chopped beets in a clean jar and pour marinade over.

For the marinade, we take one glass of water, add one glass of 9% vinegar, a pinch of salt, a couple of cloves, bay leaf, allspice and black peppercorns, one tablespoon of sugar. Mix all this, put on fire, bring to a boil, turn off the heat and leave to cool. Pour the beets with the cooled marinade. Banks can be covered with paper and tied with something or covered with a simple plastic lid. Store blanks in the refrigerator or basement (in a cool place).

Another way to harvest beets for the winter

• 4 kilograms of beets,
• 2 kilos of onions
• vegetable oil 300 ml,
• granulated sugar 9 tbsp. spoons
• 1 cup 9% vinegar

Peel the onion and cut into rings or half rings. My beets, clean and grate. We place the beets and onions in a dish so that they can be put on fire. Add sugar and vinegar and stir. Leave this mixture for 12-14 hours, stirring occasionally. We put the dish on the fire, add vegetable oil to the mixture and bring to a boil, stirring occasionally. Cook for 15-20 minutes, then lay out the hot salad in clean jars and roll up. We put the jars upside down and leave to cool. Store, like all blanks, in a cool place.

Harvesting for the winter caviar from beets

For 1 kilogram of beets, we take a pound of carrots and a pound of tomato.

My beets and carrots, clean and grate. We heat a frying pan with vegetable oil (3 or 4 tablespoons) and throw beets and carrots there, mix and add 5 cloves of grated or crushed garlic. Saute for 10 minutes then add chopped tomatoes. Stew for 20 minutes, add spices: salt, two tablespoons of apple cider vinegar. Mix and stew for another 10 minutes. We lay out in clean jars, roll up and set to cool upside down. Store, like all blanks, in a cool place. Also be sure to read the recipe. Salted cucumbers, instant recipe in a saucepan

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 removal 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 possibility of atherosclerosis, then beets should be included in the menu daily.
• Everyone is used to cooking dishes only from root crops, throwing out the tops. But it contains a large amount of protein and other important substances for the body. If the beets are young, then its leaves and petioles can also be eaten, adding them to salads, soups, and botvinia.

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

What beets can be pickled

Both mature root crops and small beets are suitable for pickling. The main thing is that they are strong, healthy, without black spots.

Beets should be a rich burgundy color without whitish blotches on the cut, and even more so without white circles.

Preparing beets for pickling

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

To retain most of the nutrients, beets are recommended to be boiled 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 add salt to the water, as this worsens 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, you should be prepared for the fact that the beets will cook much longer.

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

Firstly, beets cannot stand a violent boil.! Even the most maroon fruit will lose its color if it is boiled over high heat. Therefore, lowering the beets into boiling water, do not leave the stove. Wait until the water boils again, reduce the heat to a minimum, cover the pan with a lid. Water when cooking beets should only sway slightly.

Secondly, beets need to be properly cooled.. This applies to root crops both in peel and without it. Remove the cooked beets from the pan and immediately substitute under a stream of cold water. Now the beets can be easily peeled. 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 cutting. If the fruits are small, the beets can be pickled whole or cut into 2-4 parts. Cut large beets into slices, cubes, cubes or straws. It all depends on the purpose for which you pickle 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, cumin, onion, coriander are used for pickling beets. But for the sake of experiment, you can add other spices, taking into account your taste preferences.

Pickled beetroot with cloves

Ingredients:

• small beets - 1 kg.

For marinade:

• beetroot broth - 1 l;
• sugar - 75 g;
• salt - 30 g;
• citric acid - 1/3 tsp;
• cloves - 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. Remove skin.
• Prepare sterile liter jars. Without cutting into pieces, fold the beets into them.
• Strain beetroot broth through several layers of gauze. Put salt, sugar, citric acid, cloves and pepper. Put on fire and boil for 5 minutes.
• Fill them with 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 upside down, wrap with a blanket. Leave until completely cooled.

Pickled beets with horseradish

Ingredients:

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

Cooking method

• Thoroughly wash the beets, bake in the oven until soft. Cool down. Peel off the skin, cut into thin slices.
• Grate horseradish. Seeds of cumin pour boiling water, soak for 1 minute, fold on a sieve.
• Mix beets, horseradish and cumin in a bowl. Pack tightly into a clean three-liter jar.
• Prepare the marinade by mixing vinegar and water in half. Add salt to your liking. Pour in the beets so that the marinade completely covers them. Lay a small oppression on top.
• Put 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 put a little more salt.

Pickled beetroot with cinnamon

Ingredients:

• beets - 1.5 kg.

• water - 1 l;
• 5% vinegar - 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 root crops.
• Cool under cold running water, peel, cut out defective areas. Cut into cubes.
• Fill jars with chopped beets.
• Place sugar, salt, pepper, cinnamon and cloves in a pot of water. Bring to a boil, boil for 8-10 minutes. Pour in the vinegar, stir.
• Pour the marinade over the beets. Cover jars with lids. Place in a wide saucepan, pour hot water up to the shoulders of the jars. Sterilize liter jars for 15 minutes, half-liter jars for 12 minutes. Then roll it up tightly, turn it upside down, wrap it with a blanket. Wait until it cools 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 off the skin. Cut into large chunks.
• Fold in sterile liter jars. Pour boiling water over, cover with sterile lids and soak for 10 minutes.
• Then drain the water through the lid with holes into the pan, put sugar, salt and spices according to the norm. Boil the marinade for 5-7 minutes. At the very end, add vinegar.
• Pour the beets with boiling marinade and immediately seal tightly. Turn upside down, cool, wrapped in a blanket.

Marinated spicy beets

Ingredients;

• beets - 2 kg.

• water - 1 l;
• green dill - 10 g;
• cumin - a pinch;
• celery greens - 5 g;
• parsley - 5 g;
• hot red pepper - a 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 the pan, put sugar and salt. Boil the liquid for 10 minutes.
• Put chopped greens, peeled and sliced ​​garlic, bay leaf, coriander, and pepper into 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 pulp without peeling, dip in boiling water and cook for 30 minutes. Cool under cold running water, remove the skin. Cut into long strips.
• Thoroughly wash liter jars, sterilize. Place the beets tightly in them.
• Strain the marinade through several layers of gauze, bring to a boil again. Add essence.
• Pour the hot marinade over the beets. Put the jars in a wide saucepan, fill with water up to the shoulders. Pasteurize for 25 minutes at 85°. Seal tightly. Turn upside down, wrap with a blanket. Cool completely like this.

Video: pickled beets, a delicious recipe for the winter

Note to the owner

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.

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

There are an infinite number of beetroot recipes - they are all original and useful.

How to prepare beets?

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

Pickled beets

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

Prepare ingredients:

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

Cooking process.

1. We wash the beets, fill them with water and boil until tender.
2. We clean our main ingredient from the peel and rub it on a beetroot grater.
3. Grind horseradish root.
4. We turn to the preparation of the marinade - add salt, citric acid and sugar to the water, mix until the bulk components are completely dissolved.
5. We combine the beets with horseradish and lay them out in sterilized jars.
6. Pour marinade over vegetables.
7. Boil water in a large container, set jars of beets and sterilize for several minutes.
8. We roll up the jars with lids and transfer them to a storage place.

beet caviar

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

Prepare ingredients:

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

Cooking process.

1. My beets, rub on a beetroot grater.
2. We also thoroughly wash the tomatoes under running water and cut into circles.
3. Bulgarian pepper and onion chop in half rings.
4. We release the garlic from the husk and pass through the press.
5. Bring the oil to a boil and add the onion to it.
6. When the onion becomes transparent, add tomatoes to it, cover the container with a lid and simmer the contents for 5 minutes.
7. After the specified time, we send Bulgarian pepper to the vegetables, wait until everything boils and pour in the vinegar.
8. Mix everything thoroughly, add beets, sugar and salt.
9. Cover the container with a lid and simmer over low heat for about 40 minutes.
10. We put the garlic, mix the caviar and pour it into hot clean jars.
11. We roll up the lids, turn the necks down, wrap and leave to cool completely.

beetroot salad

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

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

Cooking process.

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

Dressing for borscht

To prepare borscht dressing with beetroot for the winter is a matter of honor for every housewife. After all, you must admit, what could be more pleasant than enjoying a rich summer borscht in a cold winter? Moreover, preparing this dish with the help of dressing is an activity that will not take more than half an hour.

The beauty of this dressing is that you can put most of the ingredients for borscht into it. In other words, everything that is currently at hand.

Prepare ingredients:

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

Cooking process.

1. Wash vegetables thoroughly in running water.
2. Finely chop the onion, tomatoes and bell pepper.
3. We free the beetroot and carrots from the peel and cut them on a coarse grater.
4. Finely chop the cabbage.
5. Fill a saucepan with a capacity of at least 8 liters with vegetables.
6. Pour in oil and vinegar, add sugar and salt.
7. Mix everything thoroughly and simmer over low heat for about 20 minutes.
8. We lay out the hot dressing in clean jars and roll up the lids.

Borscht dressing without cabbage

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

Prepare ingredients:

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

Cooking process.

1. To begin with, thoroughly wash and clean the vegetables.
2. Pass the tomatoes through a meat grinder or chop with a blender.
3. Chop bell pepper into small strips.
4. We rub carrots, beets and celery on a beetroot grater.
5. We wash the greens in a large amount of running water and finely chop.
6. Put the tomatoes in a large saucepan and set it on fire.
7. Stew the tomatoes with a minimum gas supply for 10 minutes.
8. Then add beets, carrots, celery, herbs, salt and simmer for another 15 minutes.
9. Ready dressing is quickly poured into sterilized jars and rolled up.

As you can see, canning beetroot for the winter is not at all troublesome and even more so not expensive. Make homemade preparations with pleasure, and they will definitely give you a delicious taste and diversify the menu in winter.

All materials on the website Priroda-Znaet.ru are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Although most root vegetables keep well through the winter fresh, many make preparations such as beetroot salad for the winter. Firstly, it is very convenient, since in winter it will be enough to open a jar, and not bother with boiling root vegetables and preparing salads. Secondly, canned salads are very tasty.

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

• for canning, fresh dense beets of a rich burgundy color without dark spots and light streaks are suitable;
• do not use root crops that have begun to deteriorate or wither for harvesting;
• some recipes use raw beets, while others use pre-cooked beets. Ideally, beets are best baked in the oven in foil or steamed, so vitamins are better preserved;
• when cooking a salad, a strong boil of the vegetable mass should not be allowed, since the beets may lose their bright color;
• to preserve the color of the root crop, it is necessary to use acidic products, therefore vinegar or lemon juice is almost always included in the recipe of the workpiece;
• the amount of salt and sugar should be adjusted to your taste, as beets can have different levels of sugar content, so the amount of spices in recipes is approximate;

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

Interesting facts: Beets contain tryptophan, a substance called the feel-good hormone. As well as betaine - a drug used to treat depression.

Salad "Alenka"

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

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

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

We lower the beets into the vegetable sauce, mix and simmer at a low degree of heating for 45-50 minutes, stir often when stewing. Add finely chopped parsley to the vegetables and continue simmering for another 10 minutes.

We lay out the boiling salad in hot sterilized jars and immediately close the lids tightly. This salad can be served as an appetizer or as a side dish. In the latter case, it is mono to warm up.

Pickled beets for the winter without sterilization

A delicious snack is pickled beets. There are a lot of recipes for marinades, here is one option, using which beets are cooked without sterilization.

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

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

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

Salad of beets and carrots

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

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

Read also: Marinated cauliflower for the winter - 8 delicious recipes

Clean and wash vegetables well. We rub carrots and beets with straws, it is better to use a grater for cooking Korean salads. Scald the tomatoes with boiling water, then remove the skin and cut into medium-sized cubes.

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

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

Beet salad for the winter with garlic

Spicy and spicy beetroot salad with garlic.

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

Prepare all vegetables, wash and clean. We rub the beets with straws, you can use a regular grater or a food processor. Onion cut into thin slices - halves or quarters of rings.

We clean the hot pepper from the seeds and cut it very finely. Garlic cloves are also finely chopped or passed through a press. If tomatoes are used instead of tomato juice, then you will need to pass the vegetables through a meat grinder. After that, you need to wipe the tomato mass through a colander. This will remove the seeds and remaining peel from the mass.

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

Beet salad with cabbage

Another variation of beetroot salad is made with cabbage. Citric acid is not used as a preservative and flavoring additive in this recipe.

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

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

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

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

We lay out the salad in jars with a volume of 0.5 or 0.75 liters, tamp well so that juice appears over the vegetables. We put the jars in a saucepan for sterilization, pour warm water over the “shoulders”. Boil for 25-30 minutes, immediately roll up. Turn the lid down and leave to cool, without wrapping anything.

Beet salad with tomatoes, peppers and onions

Beetroot salad, pepper and onion is fragrant and very tasty.

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

Let's start with the preparation of the tomato mass. You can peel the tomatoes from the skin and chop in a blender. Or pass the tomatoes through a meat grinder and rub through a colander to remove the remnants of the skin.

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

Salt the tomato mass, add oil, season with sugar. Bring to a boil on moderate heat. Peel and grate the carrots and beets. Finely chop the onion. Peel and cut sweet pepper into thin strips.

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

Beetroot in Korean

Korean beetroot salad is a delicious and appetizing appetizer with a spicy taste and spicy aroma. To prepare it, it is convenient to take a ready-made mixture of spices for the Korean Carrot salad, but you can also make a bouquet of seasonings yourself using spices to your liking.

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

We clean fresh beets from the peel, rub using a special grater. Put the beetroot into a bowl. Pour in vinegar, add salt and sugar, mix and leave for half an hour to separate the juice.

Peel the garlic and cut into thin slices. Heat the oil in a frying pan, it should be hot. Add garlic cloves to it and fry for 2-3 minutes. Fry for 2-3 minutes, then we catch the garlic with a skimmer, we will no longer need it. And pour the hot oil over the beets. Mix thoroughly. Cover the container with a lid or tighten with cling film. We put in the refrigerator to marinate for a day. After that, the salad can be served on the table.

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

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

Salad of boiled beets with beans

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

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

Wash carrots and beets thoroughly, but do not peel. Boil vegetables for a couple or in water, you can bake root vegetables in the oven, wrapping each in foil. Approximate baking time is 40 minutes. Cool vegetables, peel and chop. Can be grated or cut into cubes.

Beans need to be boiled until cooked, so that it cooks faster, it is recommended to soak it in cold water for 6-8 hours in advance.

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