Pickled beets for the winter recipes are very tasty. Beetroot marinade like in a canteen - recipe Pickled alyssettes

Preface

Beets are valued and loved for the taste and benefits of dishes made from them. By pickling this vegetable, you can significantly expand your feast menu, replenish your supplies for the winter, and always have a salad or dressing on hand for your first courses.

Repetitive operations during pickling

All recipes for pickling beets contain the same operations, which will be given in this chapter, but will be skipped later in the article. If any other or additional steps are required for preparation, this will be indicated.

It is better to pickle fresh vegetables, recently picked from the garden, which should be selected in the same way as for. First, you need to cut off the tops and roots of root crops, leaving small tails. Then wash the vegetables thoroughly. After this, cook them until fully or half cooked. In the first case, the beets will pickle faster, and in the second, more vitamins will remain in them. The taste will also be slightly different, which will not disappoint in either version of the recipe. Cool the boiled vegetables under running water, and then remove the skin from them, simultaneously removing spoiled and damaged areas, as well as the top with the remains of the tops. Next, to pickle the beets, we use the recipe recommendations.

Preparation of the marinade usually consists of the following. First, thoroughly mix the ingredients for it. The resulting solution is then heated to boiling. At the same time, if necessary, the mixture is stirred to completely dissolve all components. The marinade is used immediately after boiling.

Place the workpiece in cleanly washed and then sterilized jars, which are immediately closed with lids that have undergone the same treatment.

Sometimes, when pickling beets at home, some housewives, to be on the safe side, so that the product does not spoil for a long time, sterilize it after packaging it in containers. To do this, jars of beets filled with marinade are covered with lids and placed in a pan filled with water, which is brought to a boil. Then keep the containers with the vegetable without removing them: 15 liter containers, and 12 minutes for half-liter containers. Then remove the jars from the boiling water and seal with lids. Everyone chooses for themselves whether to sterilize or not. Pickled can be stored well without it.

After closing the container with the hot workpiece, turn it upside down and place the lids on a thick cloth, and then wrap it with something warm. We leave the beet marinade in this form until it cools completely, and then we put it in the refrigerator or cellar for storage.

Recipes for making beet marinades

Pickling beets is no more difficult than any other vegetable. And the process of preparing it this way is not much different: the same vinegar and other seasonings and spices are used. The only slight difference is in the amount of ingredients for the marinade.

Small young beet marinade. You will need 1.5 kg of root vegetables and for the marinade:

• non-iodized salt - to taste;
• vinegar 9% and sugar - 2 tbsp. spoons.

In this recipe, vegetables are cooked in the marinade itself, which is pre-prepared. Pour 2 liters of water into a small saucepan. Then add the ingredients for the marinade. Stirring, bring everything to a boil. Then carefully put the washed root vegetables into the marinade and cook them for about 1 hour over medium heat, covering them with a lid.

We take out and place the vegetables on a dish, let them cool, and then peel them. We leave small root vegetables whole, and cut larger ones lengthwise into 3-4 slices. Place all the vegetables in jars. Strain the beetroot marinade, bring it to a boil again, and then pour it into containers.

Pickled beets with horseradish. You will need:

• root vegetables – 1.2 kg;
• horseradish (roots) – 10 g;
• dill or caraway seeds (seeds) – 1–3 g.

For the marinade:

• sugar – 200 g;
• non-iodized salt – 100 g;
• vinegar 9% – 0.6–0.9 l;
• water – 300 ml.

Cut the prepared beets into cubes, and peeled and washed horseradish into small pieces. Prepare the marinade. Boil it for 2 minutes. Mix the beets with seeds and horseradish, put them in jars, and then pour boiling marinade over them.

Pickled grated beets

To pickle grated beets, you can use almost any recipe for preparing this vegetable for the winter, whole or cut into pieces. The only difference is that the grated product will quickly become ready for use - it will marinate - and after opening the jar it can be immediately used for food, for salads, borscht, and so on. The workpiece still needs to be crushed into pieces and slices - shredded, cut. However, to prepare such a marinade from beets, it takes a little more time - after all, the vegetable must be grated. This is done on a regular grater through large meshes, or on a grater designed for cooking carrots in Korean.

A simple cooking method with a minimum of marinade ingredients:

• water – 1 l;
• non-iodized salt, sugar and vinegar - 1 tbsp. spoon.

Any number of root vegetables.

Grate the prepared beets and then place them in containers up to the shoulders. Prepare the marinade and pour it into jars.

Recipes for quick preparation of beet marinades

Everyone understands in their own way what the process and result of pickling instant beets should be. For some, “fast” means that the vegetables can be eaten soon after processing. Others put a different meaning into this word - it will take a minimum of time to prepare food for the winter. Below are recipes for both quick pickling and those that lead to the beets getting to the table as quickly as possible.

To spend a minimum of time on cooking, you need to choose small root vegetables and, preferably, young ones - they will cook faster and will not need to be cut. For one of these recipes for pickling beets you will need:

• vegetables – 1 kg;
• bay leaf - 1 piece per jar;
• cloves (buds) and allspice (peas) - 2 pieces per jar.

For the marinade:

• water – 0.5 cups;
• sugar and non-iodized salt - 0.5 tbsp. spoons;
• 3% vinegar – 1.5 cups;
• cinnamon – ¼ teaspoon;
• nutmeg – 1 pinch.

Place the prepared root vegetables, bay leaves, cloves and pepper into jars. Prepare the marinade and pour into jars.

Another way to quickly pickle beets is to make it in Korean, without boiling the root vegetables. Such preparation simultaneously allows you to speed up the marinating process and serve the vegetable on the table within a few hours. For one of these recipes you will need:

• young root vegetables – 1 kg;
• garlic (heads) – 1 piece;
• ground coriander and red pepper – 2 teaspoons each;
• vegetable oil – 200 ml;
• sugar and non-iodized salt - to taste;
• 9% vinegar - 3 tbsp. spoons.

We chop the washed, peeled beets into thin strips with a knife or grate them. In the latter case, we use a grater to prepare carrots in Korean. Press the peeled garlic through a garlic press or three on a regular fine grater. Then mix it with beets in a glass or ceramic cup. Add salt, pepper, sugar and coriander to them. Mix everything well. Then add vinegar. Mix everything again.

Heat the oil well and pour it into a cup with vegetables. Mix the beets. The oil should then cover the vegetables. Let the beets cool and place the container with them in the refrigerator for 6 hours. After this time, the pickled beets are ready to serve. Or it is laid out tightly in jars that are rolled up.

Beetroot is a healthy vegetable, it speeds up metabolism and improves skin color. It is not difficult to store it fresh, but after a month has passed from the date of collection, the root vegetables acquire the taste and distinct smell of earth. Considering the peculiarities of Russian cuisine, pickled beets, along with potatoes, cabbage and carrots, should always be in the housewife’s arsenal. The easiest way to store beets is in pickled or canned form, as salads, dressings.

Beetroot is a healthy vegetable, it speeds up metabolism and improves skin color.

When packing pickled beets into jars under a metal lid, sterilization of the product and jars is not required. An acidic environment is not a microclimate where it is comfortable for bacteria and fungi to multiply.

Attention! Beets, when immersed in an acidic environment, even with further cooking, will not become softer. Therefore, before immersing the product in the marinade, it should be boiled.

It is necessary to cook the root vegetable in the peel, without cuts. This will preserve the color. Before immersing in the pan, the beets must be rinsed under running water. It needs to be cooked until soft. Medium-sized beets do not need to be boiled for more than one hour.

When packing pickled beets into jars under a metal lid, sterilization of the product and jars is not required

There is no need to wait for the beet to cool down. It is much easier to peel a vegetable that has not yet cooled down by peeling it with your hands under running water.

Preparation for soups and stews

You can marinate small root vegetables, which after cleaning fit entirely into the neck of the jar, without additional slicing or chopping. The only condition: it can be used no earlier than in 2-3 weeks. Otherwise, its middle will not have time to soak in the marinade. Sliced ​​vegetables are soaked in brines and marinades much faster; they can be used in just a few days.

Beetroot marinade is an easy to prepare and very appetizing appetizer. The peculiarity of this vegetable is that after heat treatment it retains almost all the vitamins and nutrients found in the fresh product.

How to make beet marinade?

Beetroot marinade can be prepared in various ways. Some people like a dish made from raw beets, while others prefer to pre-cook the vegetable - boil or bake in the oven. For each cooking method, the recommendations below will be very useful.

1. In order for the beets to marinate well, they need to be chopped as finely as possible - grated or cut into thin bars or plates.
2. The beet marinade will taste better if you let it brew in the cold.
3. The dish can be served as a side dish for meat dishes, or it can also be eaten simply with bread.

Beetroot marinade - a simple recipe

Instant beetroot marinade has a pleasant taste with subtle citrus notes. In this case, it is better to use natural, freshly squeezed juice rather than packaged juice. You need to take into account the fact that raw beets are used here, and therefore they will crunch when cooked.

Ingredients:

• raw beets – 350 g;
• vegetable oil – 50 ml;
• honey - 1 tbsp. spoon;
• bay leaf – 3 pcs.;
• black pepper - to taste;
• lemon juice – 150 ml;
• orange juice – 100 ml;
• salt.

Preparation

1. Raw beets are grated.
2. Pour in orange and lemon juice, oil, add bay leaf, salt and honey.
3. Mix well and remove the marinade from fresh beets for 5 hours in the cold.

Beetroot marinade like in the canteen

Ingredients:

• olive oil – 2 tbsp. spoons;
• mustard with grains - 2 teaspoons;
• onion – 1 pc.;
• boiled beets – 2 pcs.;
• wine vinegar – 2 teaspoons;
• coriander seeds – 1 teaspoon;
• salt, pepper - to taste.

Preparation

1. The beets are chopped into strips, the onions into rings.
2. Place the vegetables in a glass bowl, add spices, salt, mustard, oil and mix.
3. Place the marinade from the boiled beets in the cold for a couple of hours.

Beetroot marinade for the winter - recipes

- an excellent preparation, the preparation of which does not take much time. The recipe calls for a large amount of granulated sugar. If you want the original product to be more sour, the amount of sweet ingredient can be reduced, guided solely by your own taste.

Ingredients:

• beets – 3 kg;
• sugar – 1 glass;
• coarse salt - 1 tbsp. spoon;
• vinegar 9% - 150 ml;
• clove buds – 3 pcs.;
• bay leaf – 3 pcs.

Preparation

1. The beets are cleaned, cut into several pieces, placed in a large saucepan and filled with water and boiled until tender.
2. Place the vegetables in sterilized jars, add cloves and bay leaves.
3. Add sugar, salt, vinegar to a liter of beet broth and bring to a boil.
4. Pour marinade into the contents of the jars, cover with lids and sterilize for 15 minutes.
5. The jars are sealed, turned over and wrapped until cool.

You can whip up beetroot marinade using a modern kitchen assistant - a multicooker. If you cook the beets in advance, the duration of the cooking process will be further reduced. When you don’t have tomato juice on hand, you can replace it with ripe tomatoes ground in a blender.

Pickled beets prepared for the winter are an excellent delicacy and snack. We suggest preparing and twisting it according to the step-by-step recipes with photos below, following which you can do this very simply. Cooks are offered original preparation options: with plums, horseradish, caraway seeds and other simple and quick recipes. The piquant, juicy taste of beets prepared for future use will appeal to true gourmets. Such pickled beets are both an original independent snack and can be used in the preparation of salads and other dishes.

kerescan - Aug 2nd, 2015

Pickled beets are an excellent base for preparing a variety of savory appetizers and first courses. And, despite the fact that the popular vegetable is perfectly preserved until spring without any preservation, such a beet preparation will be useful in every housewife’s home. Therefore, I’ll tell you my recipe for how to pickle beets for the winter at home, simply and tasty.

You can pickle beets in grated form, whole, cut into slices, cubes, cubes, etc. It should also be said that absolutely any marinades can be used to prepare such a snack. The main thing is that they are able to preserve the taste and color of beets throughout the winter.

Step-by-step preparation of pickled beets

Beets are a very healthy product for the human body. But, unfortunately, not all cooks like this vegetable. Therefore, we recommend preparing it for the winter. Using aromatic marinades, you can make a truly delicious snack that neither an adult nor a child will refuse.

So how to pickle beets? For this we need:

• medium fresh beets - about 1 kg;
• natural table vinegar - approximately 200 ml;
• not very coarse table salt - 1 dessert spoon;
• allspice black peppercorns - 3 pcs. in each jar;
• light sugar - approximately 30 g;
• root horseradish - about 30 g;
• fragrant cloves - 3 buds;
• hot chili pepper - 2 pcs.;
• cinnamon (use as a stick) - 1 pc.

Preparing vegetables

Before pickling beets, they must be well processed. The red tubers are thoroughly washed, placed in a deep pan, filled with water and cooked until fully cooked.

After the vegetables become soft, remove them and cool at room temperature. Next, carefully remove the skin from the beets and chop them into cubes.

Marinade preparation process

Beets should be pickled so that the appetizer is not very spicy, but at the same time has a special piquancy. To prepare such a marinade, ordinary drinking water (1 liter) is mixed with table vinegar, and then bay leaf, clove buds, table salt, horseradish root, hot chili pepper, peppercorns, cinnamon stick and granulated sugar are laid out.

After mixing all the ingredients, place them on high heat and quickly bring to a boil. After removing the dishes from the stove, cool their contents at room temperature.

How to roll up jars?

Instant pickled beets turn out no worse than those that require several weeks of aging to create. That is why this recipe is especially popular among modern cooks.

After the marinade has cooled, the beet sticks are placed in sterilized jars and filled with aromatic liquid. After closing the containers with lids, they are immediately put into the refrigerator.

How to serve an appetizer?

Instant pickled beets become ready for consumption within 24 hours. Red vegetables are placed in a bowl along with the marinade and served with a slice of bread.

The most delicious pickled beets: recipe

It is no secret that beets are a very high-calorie product, especially when boiled. That is why marinades made from it turn out to be very satisfying and nutritious.

If you plan to pickle beets for the winter, we recommend using the presented recipe. To implement it we will need:

• medium fresh beets - about 3 kg;
• natural table vinegar - approximately 180 ml;
• not very coarse table salt - 3 dessert spoons;
• allspice black peppercorns - 4 pcs. in each jar;
• light sugar - approximately 100 g;
• bay leaf - several petals;
• drinking water - about 2 glasses;
• fresh garlic - a few cloves;
• large white onion - several heads;
• Refined sunflower oil - a full glass.

Preparing vegetables

The presented recipe for pickled beets for the winter is good to use if you want to get a juicy and very tasty snack. To prepare it, small fresh tubers are thoroughly washed and placed in boiling water. Cook the beets over low heat for 50-70 minutes.

After the tubers become soft, they are removed from the pan, cooled and peeled. Next, grate all the beets on a coarse grater.

As for onions, they are peeled and chopped into thin half rings. Later they are added to the grated beets and mixed thoroughly.

Making the marinade

The pickled beets, the recipe for which we are considering, turn out to be very tender and tasty. This is due to the fact that its marinade contains a large amount of oil.

To prepare such a snack, pour plain water into a large saucepan, and also add black allspice, bay leaf, white sugar and table salt. After bringing all the ingredients to a boil, remove them from the stove. Add table vinegar to the bowl and mix the marinade thoroughly.

As for sunflower oil, pour it into a deep bowl and heat it very hot over medium heat. By the way, some housewives add this product directly to the marinade during its heat treatment.

Seaming process

Beets should be marinated in oil brine for about a month. Only after this period has passed can the jar of snacks be opened and safely presented to the table. But before you carry out these steps, you need to properly roll up all the vegetables.

Grated boiled beets with onion half rings are placed tightly in small sterilized jars, and then 2/3 is filled with marinade. Having filled the containers with hot sunflower oil, they are immediately rolled up with metal lids.

After the snack is formed, all the jars are turned upside down and left in this position for exactly one day. After time, the pickled beets are sent to any cool room.

How to use?

Beets pickled in oil marinade can be eaten only after 4 weeks. During this time, the red vegetable will become as juicy and soft as possible. As a rule, it is served to the table as a flavorful snack along with toast or just a slice of bread. However, there are also housewives who use this product to prepare other hot dishes. For example, very often pickled beets are added to various borscht and goulash. With this ingredient, dishes acquire rich color and unsurpassed taste.