The best beet preparations for the winter. Salad "Alenka" from beets for the winter

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 use beets provide 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 number 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 save most nutrients, it is recommended to boil 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 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 color if it is boiled for big fire. Therefore, lowering the beets into boiling water, do not leave the stove. Wait until the water boils again, reduce the heat to a minimum, close 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 which saturated color color the fruit!

The next step is cutting. If the fruits are small, the beets can be pickled whole or cut into 2-4 parts. large beets cut into circles, sticks, cubes or straws. It all depends on the purpose for which you pickle this vegetable.

Pay special attention to the marinade. Classic marinade 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 the minimum amount water and add 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 down 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.
• IN hot marinade put chopped herbs, peeled and sliced ​​garlic, bay leaf, coriander, pepper. 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 more vinegar is added to beets cooked according to any of these recipes, then they can be folded into clean jars, close with ordinary nylon lids and refrigerate (closer to freezer). There, beets can be stored without loss of taste until spring.

Beets for the winter in jars- This great option winter preparation. Even in ancient times, beets were considered a product that helps fight ailments. Russian beauties blushed their cheeks with it, and the peasants cooked it in the oven, and then served it with tea. In beets, everything is edible: both tops and roots. From this ruddy beauty, possessing an incomparable, sweet and juicy taste, you can cook 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:

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

Cooking:

Boil the beets, peel, cut into thick circles. Wash the plums, remove the pits. Pour the plum with vegetables into jars, layering each other. Place a clove between these layers. Make a marinade: dissolve in apple juice granulated sugar with salt, boil. Pour boiled marinade into jars, close with lids, sterilize for twenty minutes, cork.

Recipe "Garna maiden".

You will need:

Salt - two tablespoons
- beetroot - 1 kg
- cloves - 3 pcs.
- peas allspice- 8 pieces
- bay leaf - 3 pieces
- 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, cut into cubes. Chop the onion into slices. Put the vegetables in jars, add 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 cups
- beets - 5 kilograms

Cooking steps:

Boil the beetroots until tender (cook them without salt to keep their beautiful, fiery color). Cut large fruits into quarters. Pour off 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 beetroot broth, salt and vinegar. Cover with lids, sterilize for ten minutes, roll up.

Pickled beets for the winter in jars

Ingredients:

Lemon to-ta - 20 g
- sugar - 120 g
- horseradish root - 25 g
- beetroot - 2 kg
- water - 255 g
- salt

Cooking:

Rinse the beets, boil for forty-five minutes, let cool, peel, grate with large holes. Peel horseradish, "pass" through a meat grinder. In a glass of water, dilute citric acid, salt, granulated sugar. Pour the horseradish and beetroot 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 vinegar– 120 ml
- honey - 120 g
- black peppercorns - 10 grams
- cloves - 3 g
- onion
- beet fruits

Cooking steps:

Cut beet fruits in half, cut each half into slices. Put all this in a saucepan, pour marinade, combine all the ingredients, stir. Put the saucepan on the stove, boil for three minutes. Put hot vegetables in containers, put in 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 beetroot in water high temperature, leave for several hours, wipe it thoroughly with a brush, clean, chop into thin circles or strips. Put in three-liter jars, filling them 2/3 of the capacity, pour in warm boiled water, put in a warm room. To speed up the process, put in a container rye crusts. After a week, remove the mold. Beet kvass pack in jars or clean bottles, leave enough liquid so that it can cover the vegetables. Store the workpiece in cool place.

Canned borscht "Incomparable".

Required products:

Carrot - 320 g
- beetroot 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:

Release 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 products in enamel pan, pour in the tomato juice. In another bowl, combine water, sugar and salt, boil. Pour the resulting brine to the vegetables, warm for half an hour on low heat. Pour hot borscht into a sterilized container, add two tablespoons of vinegar to each of them, cork, cool upside down.

It turns out very tasty and.

"Vegetable mix".

Ingredients:

Vegetable oil - 220 ml
- salt - 100 g
- ground black pepper
- hot pepper pod
- onion - 1 kg
- Bell pepper, tomatoes, beetroot fruits - 1 kg each

Cooking:

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

Prepare and.

Snack "Vegetable potpourri".

You will need:

Carrot, onion - 3 pcs.
- young beetroot with tops - 4 pcs.

For brine:

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

Cooking steps:

Cut the beetroots and carrots into circles, chop the tops medium-sized, chop the onion. Lay tops, vegetables in layers in an enameled 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 for 3 days in a room. After the specified time, transfer the mass to a sterilized container. Cover the containers with nylon lids, transfer to a cool room.

How about you?

Beet and vegetable appetizer.

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
- beetroot - 4 kg
- vinegar - 155 ml

Cooking steps:

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

Beet-eggplant caviar.

Required products:

Salt - a tablespoon
- peeled eggplant - ? kg
- peeled beetroot fruits - 520 g
- sugar - 3 tbsp. spoons
- apples without a middle
- vegetable oil- ? glasses

Cooking steps:

Grate beets on a grater with large holes. Finely chop blue ones with apples, put 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 a lid. Pack the caviar while still hot in jars, roll up and wrap.

Czech beetroot salad.

You will need:

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

How to cook:

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

Ruby Salad.

You will need:

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

Cooking:

Grate the beetroots, “drive” the rest of the components through a meat grinder. Combine everything together, stir, boil for about forty minutes on low heat with the lid closed, boil for twenty minutes without a lid. Pour the hot mass into jars, cork.

Beets in jars 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 beet fruits, grate with large holes. Boil the beans until tender, fry the carrots and onions in vegetable oil, put salt, tomato paste, pepper. Stir it all, simmer for forty minutes. Pour the hot mass into jars, cork.

Recipe for beets for the winter in jars.

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
- nucleoli walnuts- 10 things
- red ground pepper
- big garlic head
- cilantro seeds - 2 teaspoons

Cooking:

Grind the garlic, crush the nuts with a knife, chop finely. Interpret cilantro. Combine all ingredients for the marinade together, mix thoroughly. Pour the beetroot with marinade, stir again, put under pressure in a cool place, leave for a day. Spread the mass in jars, cover nylon cover, store in the refrigerator.

Beetroot jam.

Ingredients:

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

Cooking:

Bake and boil vegetables, 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 preparations can be very different! Pickled preparation, salad, jam, borscht, etc. We hope you enjoy each recipe.

To prepare winter salad from beets, you can take any recipe that is offered experienced housewives and follow it step by step execution. It will turn out delicious bright snack which is perfect for winter time for serving with meat, fish dishes, side dishes. You can diversify it by adding vegetables or spices.

Preparations for the winter from beets

How to cook winter preparations from beets, every housewife thought more than once. This healthy vegetable is ideal for canning because it retains its color and vitamin content. It can be rolled up in its entirety simple marinade from vinegar or make homemade complex salads that the whole family will love. You can combine beets, tomatoes, peppers, apples, and many other ingredients.

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

There is a classification according to which one can distinguish beetroot salad for the winter in the following state of the vegetable:

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

Preparing jars for canning

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

An important point in preparing beetroot salad for the winter is to sterilize the jars so that ready snack Microorganisms did not enter, did not bring harm to health. This can be done like this:

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

Beet salad recipes

Exist different recipes from beets for the winter, which are easy and simple to cook according to step by step instructions presented as a photo or video. The ingredients included in each dish can be different - spices, seasonings, onions with garlic, cabbage, apples, carrots, peppers. Use interesting mixtures of seasonings, marinades for making beetroot salad for the winter can already be more experienced chefs that will make another masterpiece of canning.

with carrots

bright color and undoubted benefits are different preparations from beets and carrots for the winter. They are good to serve as an independent dish or fill the soup. To facilitate the process, save time, you can scroll all the components through a meat grinder, and peeled tomatoes will add tenderness to the appetizer. If the taste seems too sweet, you can dilute it onions, bell pepper.

Ingredients:

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

Cooking method:

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

with garlic

Quick and easy to prepare a healthy beetroot salad with garlic. It is nice to open it in winter or during the cold season to enjoy a spicy spicy taste, protect yourself from infection. Fragrant snack useful for those moments when unexpected guests arrived, and it takes time to treat them. The dish goes well with simple rye bread.

Ingredients:

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

Cooking method:

1. Peel the beets, cut into thin long strips.
2. Crush the garlic, fry in oil in a frying pan along with the husk for a minute over low heat, dip the beetroot straw there. Simmer for a quarter of an hour, season with spices, close the lid. Simmer for 17 minutes, after 12 minutes add vinegar.
3. Put in sterilized jars, roll up, wrap, let cool. Keep cool.

with cabbage

How to cook vitamin salad from cabbage and beets with vinegar, the recipe will tell. Vegetables cooked according to it have vitamin charge, beautiful appearance, look good in the photo. Marinated appetizer is liked by adults as self-dish, but it is also good to use it as a dressing for healthy soup which is easy and simple to make.

Ingredients:

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

Cooking method:

1. Rinse the beets, boil in water until soft, cool, remove the peel, grate coarsely.
2. Peel the cabbage from withered leaves, cut the head of cabbage into 4 parts, cut out the stalk, chop into strips.
3. Onion cut into cubes. Mix all vegetables in a large bowl with vinegar.
4. Make a marinade of sugar, salt, vinegar in boiling water. Cool, marinate the salad mixture, mash, press down with a press, leave for a day.
5. Arrange in jars, sterilize for half an hour, close with lids, wrap, cool, store in a cool place, protected from the sun.

with pepper

A salad for the winter with beets and peppers, cooked with the addition of vinegar marinade. It turns out spicy by adding onion and garlic, serves as a pleasant snack for meat, side dishes, fish. You can supplement it with tomato juice, cucumbers or beans to get a more satisfying twist. In its current form, the dish is distinguished by low calorie content and dietary orientation.

Ingredients:

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

Cooking method:

1. Wash and peel the vegetables, cut the root crops and pepper into strips, dice the tomatoes, chop the onion, push the garlic through a press.
2. mix vegetable mix with salt, sugar, put on fire, simmer for 2/3 hours. 10 minutes before the end, pour the vinegar, arrange in jars, roll up.

Pickled beets

For lovers of natural taste, it will be interesting to learn how to pickle beets for the winter in order to embellish its aroma and preserve all the benefits to the maximum. To do this, there are several marinade recipes that use combinations of spices and seasonings. It turns out tasty dish, which emphasizes natural taste vegetables, looks good in the photo, pleases all household members.

Ingredients:

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

Cooking method:

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

With tomatoes

A salad with beets and tomatoes has a bright color and juiciness, which becomes more satisfying by adding beans to it. If desired, legumes can be replaced with any other cereal, peas, or completely removed from the recipe for a pure taste. The dish can be marinated, then it will be different piquant sweetness, but for lovers of spicy it is allowed to add garlic, onions, hot peppers there.

Ingredients:

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

Cooking method:

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

Boiled beetroot salad

Salads with boiled beets are very popular with housewives, because they turn out juicy, tender, and have a soft texture. It is good to use the product as an independent dish, for a side dish or in addition to baked potatoes. Plums and apple juice pouring add spice to this recipe, which makes the twist unusual in taste.

Ingredients:

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

Cooking method:

1. Rinse the root crops, boil until half cooked, pour over cold water, peel off.
2. Cut into circles, put in layers in jars mixed with pitted plums cut in half.
3. Make a marinade from juice and seasonings, pour into jars, sterilize for a quarter of an hour for half-liter containers or half an hour for liter containers. Roll up.

Alenka

Saturated ruby ​​color turns out the popular light Alenka, cooked with the addition of garlic, tomatoes, bell peppers. Due to spices and seasonings, the appetizer has piquant note, slightly spicy taste and rich aroma. It is good to serve it with a side dish or instead of it, just eat it with bread or boiled potatoes. like it light dish to all lovers beetroot snacks.

Ingredients:

• beets - 4 kg;
• tomatoes - 2500 g;
• bell pepper - half a kilo;
• onion - 200 g;
• garlic - 2 heads;
• salt - 100 g;
• sugar - 30 g;
• unrefined sunflower oil- cup;
• vinegar - ¾ cup.

Cooking method:

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

with apples

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

Ingredients:

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

Cooking method:

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

Real jam

Vegetable caviar they also call beetroot salad for the winter lick your fingers, which is different amazing taste. This is achieved through the use fragrant spices and herbs fresh ingredients And unusual combinations. To enhance the taste, carrots, apples, mushrooms, bell peppers and chili peppers are added to the salad, but without them you get a very tasty dish for the winter.

Ingredients:

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

Cooking method:

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

Video

about benefits and nutritional value beets were known even by ancient people. Yes, on Far East and in India, the wild root crop, which gave rise to all modern species and varieties of beets. And the inhabitants of Babylon widely used beets to treat infectious diseases, fevers and other serious ailments. Remarkably, at the same time, it was the root crop that was used as a medicine, and for food - beet tops. IN Ancient Rus' many dishes were prepared from this red-cheeked beauty: beetroot, borscht, botvinia, salads and preparations for the winter. The beets, cut into halves, served the girls as an excellent blush for the cheeks. Concerning healing properties, then here the beets are “out of competition”. Firstly, the root crop contains flavonoids that help reduce blood pressure, increase the strength of blood vessels and the formation of red blood cells. In addition, the composition of beets includes: organic acids, pectins, carotene, protein, vitamins of groups B, C and PP, as well as mineral salts. Regular consumption of beetroot improves performance digestive system, reduces the risk of thyroid diseases, promotes the removal of toxins and decay products from the body. Beets for the winter in jars - a great option if there is no basement or cellar for storing vegetables in fresh. We have selected the most delicious step-by-step recipes with a photo of harvesting beets for the winter: pickled, in salad, with carrots, in Korean, dressing for borscht, without sterilization and with it. After all, canned beets are amazingly combined with different products and ingredients - in first courses, salads, side dishes for meat and fish dishes. And what a delicious beetroot kvass! If you don’t know where to “attach” a generous harvest of root crops from your own beds, we suggest rolling up a couple of jars of our beetroot delicacies.

Pickled beets for the winter - a delicious step by step recipe with photos

Beets are one of the most useful and affordable vegetables that have a beneficial effect on all important organs and body systems. So, daily use beets have a positive effect on the state of the capillaries, the functioning of the brain, and the digestive tract. Take advantage of our step by step recipe with a photo, and you will prepare very tasty pickled beets for the winter. Even partially damaged or small root crops will go into the "move", since they need to be chopped into pieces for pickling. It turns out extremely tasty - be sure to try it!

To harvest pickled beets for the winter, you will need the following ingredients:

• beets - how much do you plan to roll up
• boiled water - 1 l
• salt - 1.3 tbsp.
• sugar - 1.3 tbsp.
• allspice peas - 2 pcs.
• bay leaf - a couple of pieces
• cloves - 2 pcs.
• vinegar 9% - 60 ml

Step-by-step instructions for the recipe for pickled beets for the winter:

1. We sort out the root crops, wash them, cut off the "tails" and remove the damaged areas. We place in large saucepan, fill with water and boil until soft - for small beets it will take about 30 - 40 minutes, and large vegetables keep on fire a little longer.

   
   

2. Before draining the water, we check the degree of readiness of the beets - we are guided "as for a vinaigrette." Drain the water and put the vegetables in a bowl. After cooling, cut off the skin.

   
   

3. Peeled beets cut into strips of medium size.

   
   

4. For the marinade, bring water to a boil and dissolve sugar and salt. Then add spices according to the recipe, stir and pour vinegar at the end.

   
   

5. We pack the boiled beets in clean, sterilized jars and fill them with hot marinade. Cover with lids and place in a large saucepan with warm water. We put on the fire and after boiling the water, the jars of beets (with a capacity of 0.5 l) keep for about 10 minutes. After cooling, we transfer to the pantry and wait for winter - for tasting.

Grated beets for the winter in jars - a simple recipe for dressing for borscht

Many housewives cook borscht with beets according to their "signature" recipes, with the addition of vegetables and spices to different variations. However, in any case, you will need the main and irreplaceable borscht ingredient - dressing with beets and carrots. Having prepared several cans of grated beets for the winter according to our simple recipe, you will always have at hand delicious base for borscht. Wherein ready meal with such a dressing, it turns out much tastier than from ordinary beets, grated immediately before cooking. It is better to serve beetroot soup with a slice fresh bread and a spoonful of sour cream - just delicious!

Ingredients for borscht dressing for the winter with beets and carrots:

• beets - 3 kg
• carrots - 2 kg
• tomatoes - 2 kg
• Bulgarian pepper - 2.5 kg
• fresh parsley - ½ root and a bunch of greens
• celery and dill - bunch
• salt - to taste

A step-by-step description of the winter dressing recipe in jars with grated beets:

1. Wash vegetables for dressing under running water and peel (beets and carrots).
2. Pour boiling water over the tomatoes and remove the skin. Then we pass through a meat grinder and get tomato puree.
3. Pepper free from seeds and cut into pieces or straws of medium size.
4. Rub the peeled beets and carrots on a coarse grater.
5. Pour the tomato puree into a large saucepan and set aside. medium fire. After boiling, simmer for about 10 minutes.
6. Then add grated beets and carrots, as well as chopped peppers to the tomatoes. Mix everything, salt to taste and add chopped herbs. Simmer another 15 minutes.
7. In pre-sterilized jars, lay out hot borscht dressing and roll up. We turn it upside down and, wrapping it in a warm blanket, wait for it to cool. Everything, you can clean the conservation in the pantry.

Delicious beet and tomato salad for the winter - a recipe without sterilization

Many holidays traditionally fall on winter time - New Year, Christmas, Epiphany. On such days, I want to diversify the menu with new flavor notes, and vitamins in winter will not interfere with the body. Therefore delicious canned salad from beets and tomatoes for the winter will become great addition for the holidays and daily menu. Prepare a couple of cans of beetroot salad without sterilization according to our recipe - and you can always surprise and delight your guests with a fresh and healthy dish in a summery way.

The list of ingredients for preparing a salad with beets and tomatoes for the winter:

• beets - 8 root crops
• onion - 3 pcs.
• tomatoes - 4 pcs.
• garlic - 2 cloves
• tomato juice - 1 glass
• vinegar - ½ cup
• sugar - 1 tbsp.
• vegetable oil - ½ cup
• salt - ½ tbsp.

The procedure for preparing beet and tomato salad for the winter is according to a recipe without sterilization:

1. We wash the beets and carrots, peel them and rub them on a fine grater.
2. Peel the onions and cut into small pieces.
3. Also wash the tomatoes and cut into small cubes.
4. We take a capacious pan and mix vegetable oil, tomato juice, sugar and salt in it. Put on medium heat and bring to a boil.
5. Then put the grated carrot and chopped onion into the pan, add the peeled garlic.
6. Boil for 10 - 15 minutes and add chopped tomatoes and beets. Mix all the ingredients thoroughly and continue to simmer for another 15 minutes.
7. Pour vinegar into the vegetable mixture and boil for about 5 minutes. We lay out the finished beetroot salad with vegetables in pre-sterilized jars and roll up clean lids. After cooling, we refer to further storage in a closet or cellar.

In winter, all that remains is to open the jar, put it beautifully on a dish and serve it to the table. You can decorate the beetroot salad with a sprig of dill or parsley.

Canned beets for the winter in Korean - the original recipe

Many lovers oriental cuisine already managed to appreciate the carrots in Korean. However, for such a recipe, raw beets are also quite suitable, which will make a wonderful canned spicy snack. Ready Korean-style beets are best put in the refrigerator for an hour or two for the best impregnation marinade and spices. We suggest using our original recipe- and you will provide your family with fresh vitamins for the whole winter.

Necessary ingredients for canned Korean-style beets for the winter:

• beets - 1 kg
• vinegar - 3 tbsp.
• garlic - 6 cloves
• black and red ground pepper - 0.5 tsp each everyone
• coriander powder - 1 tsp
• sugar - 1 tbsp.
• salt - 1 tsp
• sunflower oil - 3 - 4 tbsp.

The recipe for harvesting beets for the winter in Korean:

1. We wash the beets, but do not cut the “tails” and leaves. Place in a large saucepan, fill with water and put on fire. After boiling, boil for 10 - 15 minutes - the cooking time depends on the size of the root crops.
2. When the beets are slightly boiled (not to a soft state, but should remain almost fresh and hard), drain the water and again put the pan with vegetables under a cold stream. Fill and wait for the complete cooling of the root crops.
3. We clean the vegetables and rub them on a special “Korean” grater. Place in a bowl, sugar, salt, pour vinegar and mix thoroughly.
4. We lay out the salad in clean sterilized jars, trying to compact it tightly. Leave for 30 minutes - during this time the salad will "let" the juice.
5. We mix the spices according to the recipe, squeeze the garlic and mix - in a separate container.
6. We put a frying pan on the fire, pour oil and, without waiting for it to boil, add a mixture of spices with garlic. Stirring, fry for about 10 seconds, no more. Pour the salad in jars with fried spices and cover with lids. For long-term storage preservation must be sterilized in hot water approximately 10 minutes. Spicy "Korean" beetroot salad is ready!

How to store beets in winter at home - video

To store beets in winter at home, you should take care in advance of creating the most root crops. optimal conditions. Our video features helpful tips- stick to them and your beet crop will safely "overwinter" without losing its presentation and useful properties.

One of the most healthy vegetables is a beet, which also has worthy palatability. Many housewives prepare canned beetroot salads due to the fact that this vegetable goes well not only with sweet and sour additional ingredients but also sharp. Therefore, before cooking, you need to decide which beetroot salad recipe will be to the taste of each family member. To do this, pay attention to the required ingredients.

One of the healthiest vegetables is beets.

This salad is perfect for spicy lovers. One of its advantages is that such a blank has more long term storage due to the presence of hot hot peppers in it.

For cooking you need:

• 4 kilograms of beets;
• 2 kilograms of Bulgarian sweet pepper;
• 2 kilograms of onions;
• 2 kilograms of tomatoes;
• 2 chili pods;
• 15 grams of salt;
• 80 grams of olive oil.

Spicy beetroot salad is prepared according to the following principle:

1. Root crops and tomatoes are washed, peeled.
2. Bulgarian pepper is washed, freed from seeds and stalk.
3. Oil is poured into the pan.
4. Pepper pulp is cut into slices, tomatoes are turned into a paste with a meat grinder, beets are boiled for 35 minutes, and then chopped on a grater.
5. The onion is peeled, finely chopped, fried until golden brown.
6. The beets are transferred to the pan along with the tomato paste. The mass is fried for 7 minutes.
7. Onion, pieces of peeled chili are poured into the pan. Everything is mixed, salted, stewed for 1 hour.
8. The finished salad is laid out in pre-sterilized glass containers, rolled up and cooled upside down, wrapped in a warm cloth.

The snack prepared according to this recipe should be stored in a dark, cool place. Due to the fact that it contains hot chili peppers, it is not necessary to store winter salad in the refrigerator.

Classic beetroot salad for the winter (video)