Salad with pickled beets recipes: exquisite sourness. Quick Pickled Beets

Beetroot is a root crop enriched with vitamins. It is added to borscht and salads, independent snacks are prepared from it. But special attention should be paid to the pickling of this product.
Georgian pickled beetroot allows you to save a maximum of useful substances, and the taste of this dish is simply great. Beets are subjected to hot pouring, they can be sterilized, but for the lazy, there are quick pickling methods, without long and complicated procedures.

Pickled root vegetable can be used for different purposes. It is delicious as a simple snack, but it can also be added to salads. Due to the fact that it is marinated as a whole, there are many options for its use, ranging from additions to side dishes to borscht.

You will need:

• one and a half kg. young small beets;
• a couple of st. l. salt;
• a couple of st. l. vinegar.

How to pickle beets for the winter recipes:

1. The beets are thoroughly washed and immersed in water mixed with vinegar and salt.
2. The root crop is boiled for about an hour, after which it is removed from the marinade with a slotted spoon.
3. It is chilled and peeled.
4. Whole root crops are laid out in jars. Which are washed with soda and already sterilized.
5. The marinade must be filtered with a sieve or in several layers of folded gauze.
6. The filling is boiled and immediately, while it has not yet cooled down, it is poured into jars.
7. Each jar is rolled up with a lid and cools down. You can use the cellar to store blanks, but a regular pantry is also suitable.

Important! If the beets are too large, this does not mean that they cannot be pickled in this way. Just boil it a little longer and, when put into a glass container, cut into pieces of the optimal size.

How to pickle beets for the winter without sterilization

Due to the absence of numerous sterilizations, excessive heat treatment, pickled beets without sterilization retain their beneficial properties to the maximum. This is the simplest and at the same time the most useful of all known blanks.

You will need:

• 750 gr. root crop;
• 1 medium onion;
• two hundred gram glass of vinegar;
• 3 without slides st. l. salt;
• floor 200 gr. a glass of sugar;
• a couple of laurel leaves;
• 10 peas of black pepper;
• 2 two hundred gram glasses of water.

How to pickle beets for the winter without sterilization:

1. Small beets are ideal for pickling, they are washed and immersed in water for further boiling.
2. The root crop in water is placed on the stove and boiled for about an hour until it becomes easy to pierce with a knife.
3. After cooking, the vegetable cools, peeled and cut into small cubes of the same size.
4. Onions are peeled and cut as small as possible. Ideal - thin cubes.
5. The jars are washed with soda and sterilized, only after that peppers, onions and beets are laid out in them.
6. Water is poured into a saucepan covered with enamel and mixed with sugar, salt, laurel leaves and vinegar. The liquid will boil.
7. The marinade cooled to room temperature is poured into all jars.
8. The jars are sealed with ordinary nylon caps and moved to the refrigerator.

Important! Beets are available at any time of the year. It can be easily stored fresh, and it is always on store shelves. Why then marinate it at all? Everything is simple. Pickled beetroot appetizer is an excellent, healthy dish that even children enjoy eating. In addition, the preparation of borsch thanks to such a preparation becomes not such a laborious process. And the taste of such a first course will be somewhat different, more rich and perfect.

For our readers, we have specially prepared other interesting recipes for preparations, such as: pickled, and.

Marinate beets a simple recipe with nuts

Unlike those beets that are prepared according to other recipes, this one simply does not want to be used as an ingredient for other dishes. It turns out a very tasty and original salad, which is suitable for any side dish. Yes, and it looks very appetizing. And how can you throw such beauty into borscht ...

You will need:

• half kg. small beets;
• quarter 200 gr. a glass of olive oil;
• half tsp dry rosemary;
• 1 tsp lemon peel;
• a couple of st. l. lemon juice;
• 1 st. l. wine vinegar;
• half tsp thyme;
• one and a half st. l. walnuts;
• half tsp salt.

Pickled beets for the winter for the refrigerator:

1. The root crop is washed, if desired (optional) is peeled and cut into thin circles.
2. This time, the oven warms up to two hundred degrees.
3. The form in which the baking will be carried out is covered with parchment paper.
4. Thin circles of beets are laid out on paper and slightly moistened with oil. From above, the root crop is evenly sprinkled with rosemary.
5. The vegetable is moved to the oven and baked for about a quarter of an hour, after which it is placed in a cool place to cool.
6. The zest of one lemon is rubbed, for this a fine grater is used.
7. Nuts are crushed using a mortar.
8. The grated zest is mixed with chopped nuts. Lemon juice, salt, thyme, the remaining unused oil and all the vinegar necessary for complete pickling are added to them.
9. The mixture is stirred.
10. The cooled beets are mixed with the resulting mixture and moved to the refrigerator for 12 hours.
11. In just half a day, pickling is considered complete, the product can be used as food.

Important! Beets should be cut very thinly. In this case, it will not only bake better, but will also absorb more marinade and the aroma of spices. Accordingly, it marinates faster, and its taste will be fuller, richer.

Pickled beets in jars for the winter with sweet pepper

Thanks to the combination of beets and sweet peppers, the salad is incredibly fragrant, with a refined, slightly sweet aftertaste. An excellent addition to boiled potatoes and a great addition to various salads. Even just spreading such a salad on bread is just overeating.

You will need:

• 5 kg. beets;
• 1 kg. any sweet pepper;
• one and a half kg. Luke;
• floor l. water;
• two hundred gram glass of sugar;
• couple 200 gr. glasses of vinegar;
• garlic to taste;
• couple 200 gr. glasses of vegetable oil;
• 4 tbsp. l. salt.

How to pickle beets for the winter in jars:

1. Beets are washed and boiled for about an hour.
2. After cooking, the root crop is cooled, cleaned and rubbed. A large grater is perfect for this.
3. The onion is peeled and cut into thin rings.
4. Pepper, carefully, so as not to damage it, is cleaned of seeds and chopped into several identical parts.
5. Water in a pan covered with enamel is mixed with sugar, butter and salt, and then boiled.
6. Pour onion and chopped pepper into boiling water. In this composition, the liquid boils for about seven minutes.
7. After that, beets and vinegar are immersed in the marinade and all components continue to languish over very low heat for at least another ten minutes.
8. The jars are washed with soda and sterilized, after which the finished product is laid out in them hot.
9. Banks roll up. They should cool upside down.

Ossetian pickled beets with horseradish

Horseradish gives the beets a pleasant spiciness, thanks to which an ordinary vegetable transforms into an amazing snack. It is not a shame to put it on the festive table, and just at dinner it perfectly complements the main course. You can safely add it to soups and borscht, you can fantasize with it, invent a lot of salads and complement already known ones. Even a herring under a fur coat will change beyond recognition, if instead of boiled beets, add this one.

You will need:

• 1 kg. beets;
• 2 with a slide st. l. horseradish root;
• 4 two-hundred-gram glasses of water;
• floor 200 gr. a glass of sugar;
• quarter 200 gr. a glass of salt;
• quarter 200 gr. a glass of vinegar.

Beet pickling recipes for the winter:

1. Root crops are sorted out, tails are cut off from them and cleaned. If there are spoiled places, they are carefully removed with a knife or vegetable peeler.
2. Vegetables are washed.
3. Boil water in a saucepan covered with enamel. Beets are immersed in it and boiled for at least a quarter of an hour in case of small fruits and half an hour for large beets.
4. The horseradish root is washed, thoroughly cleaned with an ordinary knife and washed again. A fairly fine grater is used to grind it.
5. Banks are washed with soda and sterilized. Only after that they put horseradish in them.
6. The cooled beets are crushed. To do this, you can use a grater of any size or just cut it into strips.
7. The crushed beets are laid out as densely as possible in jars.
8. In an enameled saucepan, water is mixed with sugar, vinegar and salt. Boil.
9. In a hot, but not boiling state, the filling is poured over the filled jars.
10. The finished product is quickly rolled up with lids.
11. Jars cool upside down. It is not necessary to wrap them up.

Tip: to give the appetizer an unusual taste and exquisite aroma, you can add plums or apples to it. Just a little fruit added to the dish will make it open completely. To do this, it is enough to chop the fruits in random order and boil for about five minutes.

The abundance of recipes for marinating beets gives vent to imagination. This is a great platform to experiment with, as this root vegetable pairs wonderfully with most vegetables and even fruits. It is far from a secret for experienced housewives that not only the root crop itself, but also the tops can be rolled into jars. In marinated form, this is an excellent appetizer, which is also a must-try.

Pickled beets prepared for the winter are an excellent delicacy and snack. We offer to cook and spin it according to the step-by-step recipes with photos below, following which you can do this very simply. Cooks are offered original options for harvesting: with plum, horseradish, cumin and other simple and quick recipes. The piquant, juicy taste of beets harvested for the future will appeal to true gourmets. Such pickled beetroot is 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 basis for preparing a variety of savory snacks and first courses. And, despite the fact that a popular vegetable without any conservation is perfectly preserved until spring, such a beet harvest is useful in every housewife's house. Therefore, I will tell you my recipe for how to pickle beets for the winter at home simply and tasty.

Beets are a vegetable from which a large number of blanks can be made for the winter.

Pickled beets are especially tasty.

In this form, it is suitable for any dishes, it can be used as a snack for meat, fish, potatoes and other vegetables.

So? how to make this delicious preparation? Consider the best recipes and the nuances of their preparation.

Pickled beets for the winter - well, very juicy and tasty!

Classic recipe

Let's prepare the following:

• 5-6 pieces of beets;
• Half a glass of sugar;
• Salt - 2 tbsp. spoons;
• 1/3 of a glass of vinegar;
• Allspice - 5-6 peas;
• Carnation - 2-3 buds;
• 2 leaves of lavrushka.

How to prepare classic pickled beets:

Cooking in Korean

What will we prepare:

• Beet roots - 700 grams;
• Garlic - 3-4 cloves;
• Coriander, ground in a mortar - 1 teaspoon;
• A little sugar - 2-3 teaspoons;
• Vegetable oil - 2/3 cup;
• Table vinegar - 1.5-2 large spoons.

The procedure for preparing pickled beets in Korean for the winter:

1. Beet roots need to be washed, peeled off and cut off the tail;
2. Next, cut the root crops into thin strips or grind on a coarse grater;
3. Peel the skin from the garlic, cut into small pieces;
4. Pour chopped garlic, ground coriander, a little sugar into the mashed beets;
5. Pour with vinegar and mix;
6. Then pour vegetable oil into the pan, put on fire and heat to a boil;
7. Pour boiling oil into chopped beets with spices;
8. Leave for a while to cool everything;
9. We spread the beets in Korean in a glass container, close the lids;
10. Everything can be put in the refrigerator for 6 hours so that the root crop is marinated to the end;
11. After that, Korean-style pickled beets can be served on the table for tasting or rolled up with lids and stored in a dark place.

Marinate in Bulgarian

Cooking Ingredients:

• 1 kilogram of beetroot;
• 1 kilogram of onions;
• Black pepper - 1 small spoon;
• 200 grams of vegetable oil;
• 50 ml of table vinegar;
• Glass of water;
• 1 large spoon of salt.

How to cook Bulgarian-style pickled beets for the winter:

1. Beet roots should be thoroughly washed from dirt, put them in a container, pour water and put on the stove to boil;
2. We cook the beets until cooked. Cook should be about 60-80 minutes and be sure to cover. We check the readiness with a fork, if the vegetable is easily pierced, then it means it is ready;
3. We clean the finished root crops from the skin, cut off the tails;
4. Cut the peeled beets into strips or cubes;
5. We clean the onion from the husk. We cut the onions into thin rings or half rings;
6. After that, put the beets and onions in a cup, sprinkle with ground pepper. Everything mixes well;
7. The container for pickling must be thoroughly washed, be sure to sterilize;
8. Pieces of beetroot with pepper sweaty fit into a glass container;
9. Pour vinegar into a container, add water, put on the stove and bring to a boil;
10. Add salt to vinegar, stir until completely dissolved;
11. Fill the beets with hot vinegar and salt, tighten the lid with a rolling key;
12. We remove the jar under warm material for complete cooling;
13. For storage, you can put it in the pantry or cellar.

Find out also, It turns out a savory snack with spicy.

And read the recipes for making ketchup from tomatoes for the winter "You'll lick your fingers."

Do you like to eat something sweet in winter? Then blueberries with sugar without cooking for the winter will definitely interest you!

How to pickle beets with horseradish

Cooking Ingredients:

• 400 grams of horseradish root;
• Beets - 200 grams;
• Half a glass of water;
• 1 large spoon of table vinegar 9%;
• 1 large spoon of granulated sugar;
• Salt - 1 small spoon.

The procedure for cooking spicy pickled beets with horseradish:

1. To begin with, we clean the roots. We remove the skin, tail from the beetroot. We also clean the horseradish root, cut it off from the ends;
2. Be sure to rinse the root crops under cold water and leave to stand for some time to dry;
3. Since chopping horseradish on your own is a rather difficult task, it is better to do this with a blender. With the help of a special nozzle, this can be done in a couple of minutes;
4. Then we cut the beet roots into 4 parts. We spread the pieces of beets in a blender bowl and also grind like horseradish into small pieces;
5. After that, we pour the ground horseradish, beets into the blender and grind everything again. In the process of grinding, all components are mixed until a homogeneous mixture;
6. After that, put the whole mixture into a medium cup, add salt, granulated sugar, table bite. We mix everything;
7. The mixture will turn out quite dry, so it can be diluted with water. We stir everything well;
8. Jars for storing the workpiece must be washed, sterilized;
9. Lids also need to be sterilized. They need to be boiled in water for 15 minutes;
10. We spread the vegetable mixture in the jars to the very top, twist the screw caps;
11. Store this beetroot with horseradish in the refrigerator.

Quick preparations for the winter

What you need for cooking:

• 800 grams of beets;
• Onions - 1-2 pieces of medium size;
• An incomplete glass of table vinegar;
• Salt - 50 grams;
• Sugar - 150 grams;
• 2 bay leaves;
• 10-12 pieces of allspice;
• Half a liter of water.

Let's start cooking "quick" pickled beets:

1. We wash the beet roots from dirt and put them in a container;
2. Pour water into the container, put on the stove and boil;
3. Vegetables should be cooked for 60-80 minutes. During this time they will become soft;
4. We take out the prepared vegetables from the water, peel them, remove the tails;
5. We cut the beet in the form of cubes or straws;
6. Remove the skin from the onions, chop into thin rings. We cut the rings into 4 parts;
7. Jars are prepared - washed and sterilized;
8. Next, put vegetables in jars, put allspice in peas to them;
9. Pour water into a medium-sized container, add vinegar, pour a little salt, granulated sugar, put lavrushka and put on gas. Heat up to a boil;
10. We remove the marinade solution from the gas, insist until it cools completely;
11. Pour vegetables with marinade, close with plastic lids;
12. We put everything in the refrigerator;
13. The workpiece can be eaten on the second day or stored in a dark place.

Another “quick” preparation is a tandem with cabbage

For cooking you will need:

• Fresh white cabbage - 2 kilograms;
• 500 grams of beets;
• 200 grams of sugar;
• 50 grams of salt;
• Two laurels;
• 5-6 pieces of garlic cloves;
• Vegetable oil - 180 grams;
• Table vinegar - 150 grams;
• Allspice in peas - 5-6 pieces;
• Carrot - 2 pieces.

We make pickled cabbage with instant beets in this way:

1. We wash the cabbage, clean it from old and spoiled leaves;
2. Cut the prepared cabbage into small squares with sides of about 3-4 cm;
3. We wash carrot and beet roots in water, clean them from dirt and skins;
4. We grind the peeled root crops on a grater with large teeth;
5. Peel the garlic cloves, cut into small pieces;
6. We spread the vegetables in a bowl, add garlic, vegetable oil and mix well;
7. Pour 1 liter of water into the container, add salt, granulated sugar, allspice peas, bay leaf, vinegar and put on the stove;
8. Boil the marinade to a boil;
9. After that, pour the vegetables with marinade and put them in the refrigerator for a day;
10. After that, we prepare and sterilize the jars;
11. We spread the vegetables with the marinade in jars, twist the lids;
12. We store in a dark place for the winter.

• If beets are marinated as a whole, then it is best to take small root crops;
• You can pickle this vegetable with carrots, bell peppers, onions or cabbage;
• Ready-made preservation can be used for dressing in borscht or added to salads, for example, in vinaigrette.

Pickled beets are sure to come in handy in winter for preparing many dishes and salads.

In addition, in the process of pickling, the vegetable does not lose its beneficial qualities, retains all its vitamins and nutrients. But in winter, the use of vitamins is an integral part of the daily menu.

So do not skip these recipes, but be sure to prepare beetroot blanks for the winter.

Beetroot is a healthy vegetable, it speeds up metabolism, improves skin color. It is not difficult to keep it fresh, but after a month from the date of collection, the roots acquire a taste and a pronounced smell of the earth. Given the peculiarities of Russian cuisine, pickled beets, along with potatoes, cabbage and carrots, should be in the arsenal of the hostess all the time. 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 seaming pickled beets into jars under a metal lid, sterilization of the product and jars is not required. An acidic environment is not the 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 crop in the peel, without cuts. This will keep the color. Before immersing in the pan, the beets must be washed under running water. It must be cooked until soft. Medium-sized beets do not need to be boiled for more than one hour.

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

No need to wait until the beet cools down. It is much easier to peel a vegetable that has not yet cooled down by removing the peel from it with your hands under running water.

Preparation for soups and stews

You can pickle small root crops, which, after cleaning, completely pass into the neck of the jar, without additional slicing or shredding. The only condition: it will be possible to use it no earlier than in 2-3 weeks. Otherwise, its middle will not have time to soak in the marinade. Sliced ​​vegetables are soaked in pickles and marinades much faster, they can be used after a few days.

Quick Pickled Beets has a very pleasant taste. It will be a great addition to any fish, meat dish, porridge, etc. Let's look at the options for its preparation.

Quick Pickled Beets.

Ingredients:
- water - one glass

- carnation inflorescence - 3 pieces
- bay leaf - 2 pieces
- black peppercorns - 3 pieces
- vinegar - 255 g

Cooking:
1. Wash the beets, boil until fully cooked.
2. Peel the boiled beets, cut into slices, grate or chop with a food processor.
3. From seasonings, salt, sugar, vinegar and water, prepare the marinade, bring it to a boil, let it cool slightly.
4. Pour the beets with warm marinade.
5. The next day, the workpiece can be eaten.

Try also .

Quick pickled beets.

Ingredients:
- salt - half a teaspoon
- water - one glass
- fresh beets - 3 kilograms
- granulated sugar - a tablespoon
- garlic cloves - 8 pieces
- black peppercorns
- table vinegar - half a glass
- bay leaf - 3 pieces
- clove buds - 3 pieces

Cooking:
1. Rinse the beets thoroughly, peel with a sharp knife, cut the skin into thin strips.
2. Fill the beets with water, boil for 60 minutes, remove from the broth, cool the tubers, cut them randomly.
3. Peel the garlic, cut into thin plates, put in a clean jar.
4. Alternate beets with garlic.
5. Prepare the filling or marinade: pour water into a deep saucepan, add granulated sugar, salt, boil, and then add black pepper, bay leaf, cloves, reduce heat, boil the marinade for another minute.
6. Pour in the vinegar, bring to a boil again.
7. Fill jars with boiled beets with marinade, cover with lids, leave to cool completely, close tightly with lids, refrigerate.
8. After 10-12 hours, pickled beets will be ready.
9. If desired, add cilantro or parsley to the workpiece. ready!

Prepare others.

Quick pickled cabbage with beets.

Ingredients:

Cabbage - one kilogram
- a small beetroot
- hot red pepper
- salt
- vinegar - half a glass

Cooking:
1. Cut the cabbage into large pieces, and the beets into thin strips, stir.
2. Add a little hot pepper, cut into circles, put in a saucepan.
3. Pour boiling water over all this with vinegar.

As you can see, there are many options for making quick pickled beets. In any case, you will be satisfied with its taste.