Recipes for blanks from table beets. Salad with juicy peppers and onions - a taste for all seasons

Beets for the winter in jars- This is a great option for winter harvesting. 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, which has 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 granulated sugar and salt in apple juice, 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.
- allspice peas - 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, chop 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 cider 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 the beetroot in high temperature water, leave for several hours, rub it well with a brush, peel, chop into thin circles or strips. Put in three-liter jars, filling them with 2/3 containers, pour in warm boiled water, put in a warm room. To speed up the process, put rye crusts in a container. After a week, remove the mold. Pack beet kvass in jars or clean bottles, leave enough liquid so that it can cover the vegetables. Store the workpiece in a 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 an enamel pan, pour in 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
- sweet peppers, 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 the Bulgarian pepper, peeled from the seed boxes, 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
- walnut kernels - 10 pieces
- red ground pepper
- big head of garlic
- 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. Arrange the mass in jars, cover with a nylon lid, 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 blanks can be very diverse! Marinated preparation, salad, jam, borscht, etc. We hope you enjoy each recipe.

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

We invite you to get acquainted with several “golden” recipes for delicious seamings.

Recipe for harvesting beets for the winter

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

Ingredients

Servings: - +

• beet 3 kg
• bulb onions 1 kg
• carrot 1 kg
• tomatoes 1 kg
• Sweet pepper 1 kg
• sunflower oil500 ml
• table vinegar 200 ml
• granulated sugar 200 ml
• table salt 2 tbsp. l.

per serving

Calories: 192 kcal

Proteins: 2.7 g

Fats: 10.8 g

Carbohydrates: 20.9 g

1 hour. 40 min. Video recipe Print

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Recipe for canned beets for the winter "Lick your fingers"

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

Cooking time: 1 hour 15 minutes

Servings: 10

Energy value

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

Ingredients

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

Step by step cooking

1. Rinse the beets thoroughly with a brush so that there are no sticky lumps of earth left, put them in a saucepan, fill with cold water and turn on the burner. Boil until soft. To check if the root crop is ready, you can sometimes pierce it with a knife.
2. In order for the skin to be well removed from the vegetable, after cooking, lower it into a bowl of ice water. Clear.
3. Cut the boiled and cooled beets at your discretion - it can be either cubes or sticks, it doesn’t matter.
4. Transfer everything to sterilized jars. Do not lay out the pieces too tightly; there should be room in the jar for the marinade.
5. Pour 1 liter of clean water into a saucepan, bring to a boil. Pour sugar, salt, add vinegar and spices. Cook for about 3 minutes over medium heat until the loose components are completely dissolved.
6. Pour chopped beets with hot marinade. Cover the containers with calcined lids and send for re-sterilization for no longer than ¼ hour.
7. Roll up with a special machine, wrap with a cotton blanket.

Advice: If you put the beetroot in a baking bag, you can reduce the cooking time.

Recipe for a Siberian beetroot snack for the winter

A jar of incredibly tasty beetroot snacks will always come in handy, especially if the guests suddenly appeared unexpectedly. And it’s not a shame to put such a treat on any holiday table.

Servings: 34

Cooking time: 1 hour 25 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

Recipe for stewed beets for the winter

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

Servings: 10

Cooking time: 45 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

Advice: in such a rolling, if desired, you can add carrots, onions or mushrooms.

Recipe for homemade beetroot juice for the winter

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

Servings: 6

Cooking time: 40 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

Note: you can supplement the workpiece with cabbage or blackcurrant. If you are making a drink completely vegetable, it is recommended to exclude sugar and make the juice salty.

Beetroot recipe in Kuban for the winter

Very simple in its execution, conservation, but versatile in use. It can be flavored with the same borscht, spread on a piece of black fresh bread, or used as an addition to stewed beans. In any case, you will experience gastronomic pleasure from the product.

Servings: 15

Cooking time: 1 hour 30 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

Recipe for pickled beets for the winter

Many lovers of blanks for a change make pickled vegetables without the use of acetic acid. They come from natural fermentation. In most cases, cabbage, zucchini, cucumbers or tomatoes are chosen, but you can also wet a root crop such as beets. According to this principle, products should be prepared in voluminous barrels. But for residents of apartments, you can cook a similar snack, for example, in banks. It is convenient to ferment as well as a whole vegetable, and cut into several parts.

Servings: 5

Cooking time: 35 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

The conclusion suggests itself - you can overwinter deliciously under any conditions, even if there is nothing but beets at hand. The main thing is to be smart. Bon appetit!

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Let's prepare a salad of beets for the winter today.

In everyday life, the beet is divided into ordinary, fodder and sugar. The spread of beets began from time immemorial.

In Babylon, the leaves were used as food, and the roots were used as a medicine. After all, beets contain folic acid, with the help of which young cells are created, which leads to the rejuvenation of the body, it is rich in potassium, magnesium, copper, zinc, iron, iodine, and antioxidants. Regular consumption of this vegetable reduces the risk of oncology, heart disease.

This is a low-calorie product - only 40 kcal per 100 grams.

Beetroot is consumed raw, thermally processed, its leaves, rich in vitamin A, are used for salads and soups. Beetroot juice is very healthy, but even in canned form, it retains many useful substances for health.

Detailed recipes for making salads for the winter

Ingredients:

• 2 kg beets
• 250 gr. carrots
• 250 gr. Luke
• 750 gr. tomato
• 350 gr. sweet pepper
• 75 gr. garlic
• 1/2 hot pepper
• 150 gr. vegetable oil
• 100 gr. Sahara
• 1.5 tablespoons of salt
• 100 ml vinegar 9%

Cooking:

1. My tomatoes, grind in a blender to a puree

2. Add butter, salt, sugar to the tomato puree, put on fire and bring to a boil

3. We clean the beets and rub them on a coarse grater

4. Peel the carrots, grate for Korean carrots, but you can also use a coarse grater

5. Cut the onion into small cubes

6. Pepper clean from seeds and cut into thin strips

7. Add onions, carrots, beets, peppers to the puree and simmer over low heat for 1 hour, stirring

8. Grind hot pepper without seeds and garlic in a blender, add to salad

9. Pour in the vinegar

10. Mix everything thoroughly and simmer for another 10-15 minutes

11. Immediately put the finished salad in sterile jars and roll up with sterile lids

Beet Salad Classic

Ingredients:

• 1 kg boiled beets
• 1 lemon
• 1 heaping teaspoon of salt
• 4 tablespoons of sugar
• 4 tablespoons vegetable oil

Cooking:

1. Pre-cooked until cooked, rub the beets on a coarse grater

2. Add salt, sugar, butter

3. Squeeze out the lemon juice

4. Put on fire and simmer from the moment of boiling for 15 minutes, stirring

5. We put it in sterilized jars and roll it up with sterilized lids

6. We turn the jars over, wrap them in a warm cloth and leave to cool completely

Korean beetroot salad

Ingredients:

Cooking:

1. We rub the beetroot with a grater for carrots in Korean

2. Add oils, salts, mix thoroughly

3. Stew the beets over low heat, stirring for 1 hour

4. Cool the beets in cold water, pour water into a basin and lower the pan there

5. Rub the garlic on a fine grater

6. Add sugar, hot pepper, vinegar, mix

7. Put the finished salad into sterilized jars and tightly twist with sterilized lids

Ingredients:

Cooking:

1. Wash and clean all vegetables
2. Grate beets on a coarse grater
3. Grate carrots on a coarse grater
4. Tomatoes cut into slices
5. Onion cut into half rings
6. Pepper cut into strips
7. chop the garlic
8. Mix everything in a large saucepan
9. Add salt, sugar, butter and put on fire
10. After boiling on low heat, simmer for 30 minutes
11. After 20 minutes, add garlic and vinegar, mix
12. Add spices and hot peppers to taste
13. Arrange the finished salad in sterile jars and roll up with sterile lids.
14. Wrap in warm cloth and leave to cool

Beet salad for the winter with beans

Necessary:

• 4 kg boiled beets
• 1 kg bell pepper
• 500 gr. Luke
• 1 l boiled beans
• 1 glass of vegetable oil
• 1 cup of sugar
• 1 tablespoon salt
• 1 glass of water
• 1 cup vinegar 9%

Cooking:

1. Remove seeds from peppers and cut into strips
2. Grate the beets on a coarse grater
3. Onion cut into strips
4. Mix all vegetables together with beans.
5. Add sugar, salt, butter
6. Mix everything thoroughly, cover with a lid.
7. We put on a slow fire and simmer for 40 minutes, stirring
8. 5 minutes before cooking, add vinegar, mix
9. We lay out the finished salad in sterilized jars, cover with sterilized lids
10. In a large dish, laying the bottom with a towel, expose the jars and fill with water
11. Sterilize jars 500 ml - 20 minutes and roll up the lids
12. Turn over and let cool

Czech beetroot salad with cabbage

You will need:

• 1 kg beets
• 1 kg cabbage
• 200 gr. Luke
• For the marinade (for 1 liter of water):
• 200 gr. vinegar
• 200 gr. Sahara
• 120 gr. salt

Cooking:

1. Boil the beets until tender, peel and cut into strips
2. chop the cabbage
3. Onion cut into rings
4. Put the vegetables on the fire and cook for 10 minutes
5. Bring water to a boil, add salt, sugar, vinegar
6. Arrange the still hot salad in sterilized jars and pour over the marinade
7. In a large container, laying the bottom with a cloth, put the jars and pour water
8. Sterilize in boiling water 1 liter cans for 15 minutes

Beet salad for the winter Alenka

Ingredients:

Cooking:

1. Dip the tomatoes for 2 minutes in boiling water and remove the skin
2. Peppers clean from seeds
3. Grind peppers, tomatoes and garlic in a blender
4. Finely chop the onion and fry in a pan heated with oil
5. Add vegetables, salt, sugar, vinegar to the onion
6. Boil vegetables for 3 minutes
7. We clean the beets and grate them for Korean carrots
8. Add to the rest of the vegetables and simmer for 40 minutes over low heat.
9. Finely chop the parsley and add to the salad, mix
10. Lettuce simmer for another 10 minutes and remove from heat.
11. We lay out the finished salad in sterilized jars and roll up with sterilized lids, let cool

Beet Salad Winter Pleasure

Necessary:

• 1 kg beets
• 125 gr. carrots
• 125 gr. sweet pepper
• 125 gr. Luke
• 125 gr. tomato
• 0.5 st. vegetable oil
• 6 garlic cloves
• 1.5 tablespoons of sugar
• 1 heaping teaspoon of salt
• 50 ml vinegar 9%
• 1/2 teaspoon black pepper
• 1/2 teaspoon red hot pepper

Cooking:

1. Grate the beets on a Korean grater

2. Rub the carrots with a Korean grater

3. We clean the pepper from seeds and cut into strips

4. Cut the onion into half rings

5. Finely chop the garlic

6. Rub the tomatoes on a coarse grater

7. Put all vegetables, except peppers, in a saucepan

8. Add sugar, salt, butter and mix thoroughly

9. Put the pan on a slow fire, simmer for 1 hour from the moment of boiling

10. 5 minutes before readiness, add peppers and vinegar, mix

11. We lay out the finished salad in sterilized jars, roll up with sterilized lids

Preparation for the winter for borscht in a slow cooker video recipe

If you liked the proposed recipes and you used them for your preparations, write reviews in the comments, share them with your friends.

We present recipes for pickled beets, which are very tasty. It is better to take those that do not contain vinegar. It is worth trying different options, finding a suitable option and preserving it. Such winter twists not only preserve the quality of the product longer, but also make it easier for a woman to cook.

How to marinate

There are many options. Few people know how to pickle beets for the winter correctly. It is necessary to wash the root crops and place in water, previously mixed with salt and vinegar. Proportions are selected according to the individual preferences of the hostess. On average, 2-3 tbsp. l. these ingredients. In the marinade, the vegetable is boiled for about an hour, after which it is cooled and removed from the skin and laid out in sterilized jars.

Many people will like the recipe for pickling beets for storing blanks in sterilized jars. Beets come out like in the dining room. Beetroot marinade is filtered, boiled and poured into jars. The finished twist is covered with a lid and, after cooling, is placed in any convenient place. For conservation, it is better to use a small root crop, since a large one will need to be cooked longer, and after cooking, cut it to fit in a jar.

For sterilization, the jars are covered with metal lids and placed in a pot of water. Containers with a volume of 0.5 liters are sterilized for 10 minutes after boiling, then corked and turned upside down. Pickled beets for the winter in jars are stored for a long time.

You can make pickled beets without sterilization. For this, several small root crops are selected, boiled and cleaned. For the marinade 1 tbsp. l. coarse salt is added to 1 liter of water and boiled, then the vegetable is poured and rolled up for the winter. Due to the lack of pre-heat treatment, canned beets without sterilization will retain almost all of their useful properties.

Preparation option: make a marinade from onions, salt, sugar, bay leaves and vinegar. Then do everything according to the already known scheme. Beets with vinegar are prepared without sterilization, so it is better to store such twists in the refrigerator.

A small root crop is boiled in a saucepan along with vinegar and granulated sugar until the grains are completely dissolved, pour the rest of the beets (1.5 kg) into them. Cook it for about an hour. At the end of cooking, peel the vegetable, strain the marinade and boil again. You can find many recipes for pickling beets in your own juice. All of them retain the beneficial properties of the vegetable.

Miscellaneous recipes

Classic beetroot:

• vegetable - to taste;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar - 70 ml;
• cloves - to taste;
• peppercorns - to taste;
• cinnamon - to taste.

Mix all the ingredients (except the main one) and pour 1 liter of water, boil. Peel and cut the boiled root crop in a convenient way, place in jars. Pour the vegetable with marinade (necessarily boiling) and roll up. This quick-cooking pickled beetroot will become the basis for many dishes, and can also be successfully used as a separate dish.

Beets in Korean for the winter are especially piquant:

• beets - 1 kg;
• vinegar - 3 tbsp. l.;
• sugar - 3 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• coriander - 1 tsp;
• salt - 1 tsp;
• black and hot pepper - 0.5 tsp each;
• garlic - 6 pcs.

Pickled beets (recipe): Rinse the vegetable thoroughly, leave the root and leaves. Pour the fruits with cold water and boil. After cooking, drain the excess, peel off the skin. Boiled beets are rubbed on a grater, mixed with sugar, salt and vinegar. Pour pre-prepared jars with a mass and wait for the juice to appear. Mix pre-crushed garlic with spices, hold on fire for about 10 seconds. Banks roll up and put in storage. This beetroot blank will decorate any holiday table.

Unusual Recipes

This vegetable is popular in the cuisine of many nations. The Caucasus is famous for its dishes. You can use several recipes for blanks invented there.

Ossetian beetroot. You will need:

• vegetable - 2 kg;
• sugar - 4 tbsp. l.;
• salt - 4 tbsp. l.;
• basil - 1 tsp;
• savory - 1 tsp;
• cilantro - 1 tsp;
• ucho-sunel - 1 tsp;
• garlic - 2 pcs.;
• bay leaf - 2 pcs.;
• hot pepper - 2 pcs.;
• vinegar 9% - 150 ml.

Salt with sugar and spices are poured with water, boiled for about 2 minutes. Pour the prepared and infused beet marinade, twist the jars with pre-boiled and chopped beets with vinegar, placed in jars, alternating with layers of garlic and hot pepper

Pickle beets in Georgian:

• vegetable - 1 kg;
• sugar - 4 tbsp. l.;
• apple cider vinegar - 4 tbsp. l.
• ucho-sunel - 1 tbsp. l.;
• coriander - 1 tbsp. l.;
• saffron - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• bay leaf - 5 pcs.;
• garlic - 4 pcs.;
• black and red pepper - to taste.

Beets marinated for the winter in jars are prepared as follows: place laurel and black pepper in a saucepan, pour 0.5 liters of water, then boil for 5 minutes. Add salt and sugar, boil for 2 minutes, remove from heat after adding vinegar. Boil the vegetable, chop the garlic and chop the greens. In a bowl, mix all the spices, put bay leaves and pepper in a jar, from the marinade. Apply new layers of beets, garlic, herbs and spices. Continue layering until the jar is full. Pour everything with warm marinade and twist.

Pickled root recipe. You will need:

• vegetable - to taste;
• water - 10 l;
• salt - 500 g.

For conservation, you can take any amount of vegetable and water, the proportions of salt will also be selected in accordance with the volume of water. This beet marinade additionally does not require any spices or ingredients. The root crop laid in jars must be poured with marinade so that it covers the fruits by about 5 cm, press down with something and place in a warm place for a week.

When the mixture begins to ferment, a foam will form on it, which must be removed. After that, the workpiece is taken out to a cold place, where the process will slow down a little. If there is no cold place, fermentation can be slowed down by decomposing the workpiece into sterilized jars.

Pickling beets at home can occur according to different recipes. All of them retain the color and beneficial properties of the root crop, facilitate cooking and do not change the taste of this vegetable, irreplaceable on the table.

Now you won’t surprise anyone with beets, this is a familiar root crop for us. However, no avocados and sweet potatoes can replace it. The amazing nutritional and beneficial properties of beets are its trump card.

It is best to harvest a vegetable in warm weather, right from the garden, until it has lost its qualities. There are many recipes for beetroot blanks for the winter without sterilization, which will save more vitamins and nutrients.

vegetable benefits

It is important to understand why you can preserve beets for the winter. And it is equally important to do it right.

The plant contains a lot of incredibly favorable elements. For example, vitamins of groups B and PP, vitamins C and A. It contains a lot of calcium, magnesium, potassium, iron, iodine, phosphorus, copper, quartz. This miracle product cleanses the blood, kidneys and liver, rejuvenates the skin, prevents heart disease and tumor growth, accelerates the development of new cells, improves metabolism and removes toxins. This is a good general tonic that can be given even to children.

Beets are not recommended for people with high acidity. But the rest is very suitable! And you need to know how to properly pickle beets for the winter. The best time is during the harvest season. It will help keep you healthy in the winter.

How to choose a good beet?

It is very important to choose a good vegetable if you are going to buy it in a store or market. It is necessary to distinguish fodder varieties of plants from table varieties.

The best beets should be spherical or oval in shape. There must be a rich color. It is better to take smaller roots, up to about 10 cm in diameter. The surface should be smooth, without unnecessary cracks. Be sure to choose fruits without tops.

Inside, there should also be no cracks, dimples, dark clots, or decay processes. It is best to eat those vegetables in which there are no white rings on the cut. This option can go well with borscht, but for eating raw or for salads, it is best to take dark outside and inside.

The taste of the dishes prepared further depends on the product you choose, so take it responsibly.

Preservation and Preservation Recipes

1. 1. Beets marinated for the winter at home in 4 liter jars. Nice and fast way.

Required products:

• 2 kg of beets;
• 2 cups 9% vinegar;
• 4 cups of beetroot decoction (can be replaced with plain water);
• 8 art. l. Sahara;
• 2 tsp salt;
• 8 carnations;
• Laurel leaves.

Cooking method:

• Wash the fruits well, cut the tops, if any. Remove all the clay, you can use a dishwashing sponge. This is necessary in order to then use pure broth, without earth in it.
• Boil vegetables until fully cooked. You can check this with a knife: if it easily enters, the beets are ready.
• Drain the decoction from the beets into a separate bowl. Let cool.
• Peel the cooled tubers, cut into medium strips.
• Arrange in 4 jars, pre-sterilized and warm. There also add 1 Lavrushka and 2 cloves.
• From the broth should measure 4 cups, pour it into the pan and put on the stove. Add sugar, salt, vinegar. Wait until the mixture boils, then pour it into jars.
• Twist the jars well, turn them upside down. Let stand for 10 minutes. Then wait until they have completely cooled down and put them in a dark, cool place.

Tips: 9% vinegar can be replaced with 5%, but then take three glasses instead of two. You can sterilize jars in a water bath, in a microwave or oven. Jar lids should be sterilized in boiling water. It is important that the marinade itself is poured into warm jars. This will ensure a good twist and you can not be afraid that the jar will burst due to temperature changes.

1. 2. A great way to harvest boiled beets, even easier. It should be noted that prepared in this way, it can prevent atherosclerosis and helps break down proteins.

Required Ingredients:

• 1 liter of water;
• 100 grams of salt;
• 100 grams of sugar;
• 1 kg of beets.

Cooking process:

• Pour water into a saucepan, bring to a boil, let stand for a while and cool. Then add all the sugar and salt to it.
• Wash the beets well, boil until fully cooked. Drain water and let cool.
• Then peel the chilled product and cut into large arbitrary pieces.
• Put them in a sterilized jar, pour hot marinade over them. Spin.

Tip: Winter-marinated beets are great for salads, soups, and other dishes. However, you can add spices of your choice, and then the jar will immediately turn into a good ready-made snack.

1. 3. Beets marinated in this way are a bit spicy. It can be a wonderful option to make your dish always recognizable by a little feature of this marinade.

Required products:

• 1 kg of beets;
• 1 glass of water;
• 200 grams of vinegar 9%;
• 1 st. l. Sahara;
• 0.5 teaspoon of salt;
• Black peppercorns;
• Bay leaf;
• 0.5 cinnamon sticks.

Cooking method:

• Wash the beets from dirt, put in a pot of water on the fire and cook until fully cooked.
• Drain water, let cool.
• Peel already cold vegetables, cut into cubes (size as desired).
• Place the chopped mass in sterilized warm jars.
• In another saucepan, a glass of water with the rest of the ingredients (approximately 4 peppercorns and 2 bay leaves + cinnamon) is brought to a boil.
• Pour the marinade into jars with beets, tighten the lid and leave for 12 hours, then put in a dark place.

Tip: You can pickle whole beets without cutting them. In this case, it is better to take a small diameter.

1. 4. In this recipe, you will get a slightly spicy canned fruit. Its second name is "in Korean". It can go as an independent snack, or it can become something new in the same vinaigrette or herring under a fur coat.

Need to prepare:

• 2 kg of beets;
• 2 heads of garlic (medium);
• 4 teaspoons of coriander;
• 6 art. l. 9% vinegar;
• 2 glasses of vegetable oil;
• Sugar optional.

pickling process:

• Prepare jars of the desired size, sterilize them and their lids.
• Peel fresh beetroot and grate into strips. If there is, it is better to use a special Korean-style carrot grater, then the straws will turn out to be long, like noodles.
• Peel and finely chop the garlic, if possible, you can pass it through a garlic press.
• Coriander is better to grind in a coffee grinder, or at least grind it heavily with a sharp knife.
• Mix all previous ingredients in a bowl, add vinegar. Sugar - optional.
• In a small saucepan or frying pan, lightly heat the vegetable oil until a light smoke comes out. Then it must be poured into the rest of the products.
• Mix and let cool. If during this process the beets have changed color, then there is nothing wrong with that.
• Arrange in banks, tighten well. They do not have to be warm, but they must be clean.
• You need to store such a product in the refrigerator, and it will be ready in just 7-8 hours.

1. 5. The original pickling method. In it you will find many new fruit flavors, a wonderful smell and a juicy appearance of the product.

Required Ingredients:

• 3 kg of beets;
• 1.5 kg plums;
• 4 liters of natural apple juice;
• 2 tbsp. l. salt;
• 2 cups of sugar.

Pickling method:

• Rinse the beets well, put to cook until fully cooked.
• Drain, wait for the vegetables to cool, then peel them and cut into wide rings of about 0.5 cm.
• Rinse the plums under water, remove the pits by cutting them in half.
• Bring apple juice, salt and sugar to a boil.
• Sterilize the jars, pour boiling water over the lids.
• Put the sliced ​​\u200b\u200bfruits into jars, alternating them with halves of plums.
• Pour the marinade over, close the lids tightly, let cool and put in a cool place.

Tip: choose the same small beets so that they look good on the table.

1. 6. If you think about preparing for the winter, then prudently, if not absolutely necessary, you need to remember about borscht. You can create a wonderful dressing from fresh vegetables according to the recipe below, and then any lunch in January will remind you of a juicy and bright summer.

Stock up on groceries:

• 3 kg of beets;
• 2 medium onion heads;
• 500 grams of tomatoes;
• 1 kg of carrots;
• 500 grams of bell pepper;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• Spices to taste.

Cooking process:

• Sterilize jars and lids, leave them in a warm place.
• Chop the tomatoes. You can use a blender or meat grinder.
• Peel the beetroot and cut into strips.
• Peel and grate carrots.
• Peeled onion cut into small cubes.
• Wash the bell pepper and cut into cubes.
• Boil the tomato mass, add sugar and salt, as well as spices as desired. Let it boil for 15 minutes.
• Add beets to tomatoes.
• After another 20 minutes, add the rest of the ingredients.
• Boil the whole mass for 30 minutes.
• Arrange in jars, screw on the lids, leave at room temperature until the jars have cooled, and put in a cool place.

Such simple recipes will not only help in cooking, but will also save your time in the future. And, of course, pickled beets for the winter are an invaluable treasure trove of useful vitamins and minerals.

Accept the gifts of nature with pleasure, use practical and tasty recipes, please yourself and your loved ones. After all, it's so simple!