Beets for the winter blanks are simple. Salad with juicy peppers and onions - a taste for all seasons

Beetroot is one of the most affordable vegetables in our latitudes, which is also rich in amino acids, has a healing effect and is a natural antioxidant. A storehouse of vitamins, it has rightfully won not the last place in our diet. Beetroot keeps well throughout the year. Delicious and vitamin-rich dishes are prepared from it. And if you make pickled beets for the winter, then this is an excellent winter salad that diversifies your table.

Pickled beets for the winter turn out to be tasty if only a dense product, uniformly colored, without white rings on the cut, is used for its preparation.

Sterilize the jars in a convenient way for you: on the stove, in the oven or in the microwave. Blanks should be stored in a dark, cool place, protected from sunlight. Then pickled beets prepared for the winter will not lose their beautiful bright burgundy color.

Also, the vegetable can change color during storage if there is not enough marinade for pouring, and it does not completely cover the beets.

Pickled beets for the winter, cooking without sterilization

The easiest recipe. Beets prepared without sterilization do not need to be twisted - they can be kept in the refrigerator under a plastic lid.

• beet;
• table vinegar - 50 g;

Marinade:

• water - one glass;
• sugar - one tbsp. spoon;
• salt - half a spoon;
• black and allspice - a few pieces;
• cloves - three pcs.;
• Bay leaf.

Boil the beets until fully cooked, you can bake in the oven. We proceed to the marinade: mix all the ingredients, cook the filling for several minutes and cool.

We chop the peeled beets into cubes and transfer them to prepared jars. Then add vinegar to each jar, one tablespoon at a time.

Pour marinade over vegetables. And finally, we tightly twist the jars and put them upside down. We wrap them with something warm and leave for a day.

Whole marinated beets

A universal recipe that allows you to store whole. Having opened such a blank in the winter, you can cook any dishes.

For 1.5 liter jar:

• a few small beets;
• black peppercorns - 5 pcs.;
• bay leaf - 1 pc.;
• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• vinegar 9% - 2 tbsp. spoons.

Boil or bake beets until tender. Cool it down and clean it.

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

We sterilize the jars and put pepper with bay leaf in them. We lay the beets, a little short of the shoulders.

We proceed to the marinade: mix all the indicated ingredients, put the mixture on the stove, wait until it boils, and cook for another 2 minutes. After that, the resulting filling is poured into jars. It should reach the neck, but not reach the edges.

We put the jars covered with lids to sterilize for 25 minutes. We tightly twist them and put the throat down. We cover them with a blanket or blanket, and set them for one day.

Beets for borscht

This blank is not only a classic dressing. It is an independent dish, from which, for example, you can make delicious diet sandwiches.

• large fresh beets;
• allspice - 6-9 pcs.;
• dried cloves - 5-7 pcs.;
• bay leaf - 3-4 pcs.

Marinade:

• sugar - 40 g;
• water - 1 l;
• coarse table salt - 40 g;
• vinegar 9% apple - 60 ml.

Boil or bake beets until tender. We cool it, clean it and three on a grater. We shift the grated vegetables into sterile jars, put the spices.

Pour salt and sugar into the water, put them on the fire and wait for it to boil. Remove mixture from heat and add vinegar.

Pour the finished marinade into jars. Seal the jars tightly and place them upside down.

Recipe with citric acid

If vinegar seems like an undesirable addition to you, try beets with citric acid. Healthy recipe!

• beets - 2 kilograms.

Marinade:

• water -1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• citric acid - 1.5 tsp.

Boil or bake beets until tender. We put salt and sugar in the water and put it on the stove. After boiling water, add citric acid to the filling.

We process jars with lids.

We turn to the beets: peel and chop it into cubes. We tightly fill the jars with vegetables, laying them on a coat hanger. Pour the marinade over the beets.

We set to sterilize the jars covered with lids for 10-12 minutes. We twist the banks and put them upside down. We close them with towels and leave to cool at ambient temperature.

Beetroot with garlic

"Some like it hot." Then a savory snack for them

• beets - 1 kg;
• garlic - 5 cloves;
• vegetable oil - 1 cup;
• sugar - 3 teaspoons;
• vinegar 9% - 3 tbsp. spoons.

Boil or bake beets until fully cooked. We clean it, cut into strips. Finely chop the garlic and add it to the beets. Grinding garlic on a grater is not recommended.

Read also: Cucumber salads for the winter - 15 recipes to lick your fingers

Add sugar to beets and mix lightly. We leave the vegetables for a couple of minutes so that the beets start up the juice. We sterilize the jars, boil the lids. Pour the vinegar into the beets and mix thoroughly. Bring to a boil, pour it into the vegetable mixture, leave to cool for 5 minutes.

We shift the vegetable mixture into sterile jars. Seal them tightly and place them upside down. Wrap the jars with a towel and leave to cool. Now the finished beets can be taken to a dark, cold room.

Cooking beets for vinaigrette

You'll love marinating beets for vinaigrette and storing them in jars. It's comfortable. And the workpiece perfectly preserves both taste, color, and vitamins.

• beets - 2 kg.

Marinade:

• water - 2 l;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• black peppercorns - 5 pcs.;
• allspice - 5 pcs.;
• mustard seeds - 5 pcs.;
• cloves - 5 pcs.;
• vinegar - 1 tbsp. spoon.

At first, I would like to say that beetroot is a unique product, due to the fact that it is rich in vitamins and numerous dishes are made from its preparations.

It is rich in minerals: calcium, magnesium, potassium, iron, phosphorus. It contains vitamins: B1, B2, C and P. When eaten, especially as fresh juice, the general condition of the body noticeably improves and it is cleansed.

It reduces blood pressure, is a natural laxative, and is well suited for the prevention of vascular diseases and atherosclerosis. However, it should not be abused by people with diseases of the kidneys, gallbladder and indigestion.

For prevention, it can be made very tasty juice and use it 2 times a day for half a glass for 1-2 weeks. Then stop for a while and repeat again.

We take 1 kilogram of beets and pass through a juicer. On average, we will get one or two glasses of pure tasty juice. Let it rest in the refrigerator for 2-3 hours. Dilute half or to taste with boiled water and drink half a glass in the morning and evening.

This procedure can be done with carrots and, having mixed two juices, drink in the morning and evening.

You can cook delicious dishes from it: vegetable salad, borscht, beetroot soup, soup, caviar, vinaigrette, side dishes, various sauces, as well as make syrup, juice, kvass and even make jam.

Beets for the winter - recipes. Delicious!

So, we have already talked about the beneficial properties of this root crop. And now let's go directly to the recipes for preparing various dishes from this vegetable.

Beet salad recipes for the winter

Recipe 1. Beetroot salad with beans for the winter

We take beets and carrots, cut into strips or rub coarsely through a grater, then cut the onion into half rings. We put the vegetables for the salad in a saucepan, pour in sunflower oil and tomato paste, if there is no tomato.

Now we put salt, spices to taste and simmer the whole salad for about 40-60 minutes.

We lay out the vegetable salad in pre-sterilized jars, roll up the lids and, wrapping them in a blanket, give time to cool.

Recipe 2. Harvesting beetroot salad with the addition of bell peppers for the winter

• beetroot - 2 kg
• tomatoes - 500 gr or 250 gr homemade tomato paste
• sweet pepper - 250 gr
• onion - 250 grams
• garlic - 100 grams
• table salt - 2 tbsp. l.
• loose sugar - half a cup
• 9% acetic acid - 100 ml
• vegetable oil - 250 grams

We cut the beetroot and sweet pepper into strips, and the tomatoes into half rings. Finely chop the onion and put all the vegetables for the salad in a container. Add spices, grated garlic, salt, vegetable oil, sugar, and then put the salad on the burner and simmer for 40-50 minutes.

5-10 minutes before removing vegetables from the stove, add vinegar to salad. The heat treatment is now complete. We put the salad in sterilized jars and twist the lids or roll them up with a machine. The salad is ready for storage.

Pickled beets for the winter

When closing pickled vegetables, it should be borne in mind that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. Vinegar, which is infused with herbs, gives exquisite taste to pickled vegetables. As various spices, you can use not only bitter pepper, garlic, dill, bay leaf, but also basil, tarragon, etc.

Recipe 1. Just marinated beets for the winter with sterilization

We take a sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or straws for salad.

We spread the chopped beetroot in jars, previously washed, but without sterilization. Now we make a marinade filling: put salt, bay leaf, sugar, allspice according to the recipe for 1 liter of liquid and bring it to a boil.

Pour the pickled filling into jars with a sweet root and put them in hot water for pasteurization for 10-15 minutes. We take out the jars from the water, close them and, wrapping them in a blanket, give them time to cool.

Recipe 2. Pickled beets without sterilization

• water - 1 liter
• beets - 700 gr
• table salt - 1-2 tbsp. l.
• loose sugar - 1-2 tbsp. l.
• carnations - 3-4 pieces
• black pepper - 3-4 peas
• bay leaf - 1 pc.

We put the beetroot in water and cook until tender. Now we take out, clean and cut into cubes or straws.

Before closing the sweet root in jars, they need to be sterilized for a couple or in the oven for 5-10 minutes. Now we put the spices and put the beets in sterilized jars. Pour boiling water into them and insist 10-15 minutes.

Pour the same water from the jars into a saucepan and marinate, that is, put sugar, vinegar, salt. Bring the marinated filling to a boil and pour it into jars again. Now we roll up or twist them with lids and, turning them upside down, wrap them up and give time to cool. Pickled beets are ready for further storage.

Beets for the winter for borscht

When preparing beets for soups and borscht, cabbage, beans, peas, etc. can be added as additional ingredients.

Recipe 1. Vegetable seasoning from beets for the winter

Chop the onion and fry until browned. Now we take tomatoes, bell peppers, fried onions and twist everything in a meat grinder.

Put the rolled vegetables into a bowl. Now we grate the beetroot on a grater, spread it to the vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.

After cooking, put the resulting mixture into jars that have already been sterilized, and roll up the lids. We put the jars upside down, hide in a blanket and give time to cool.

Recipe 2. Beetroot seasoning for borscht for the winter

• tomatoes - 1 kg
• carrot - 1 kg
• beetroot - 2 kg
• cabbage - 1 kg
• bulbs - 1 kg
• vinegar 9% - 70-90 g
• table salt - 3-4 tbsp.
• loose sugar - 3 tbsp.
• vegetable oil - 150 grams

First, we rub the beets and carrots through a large grater. Finely chop the onion and tomatoes. How to chop cabbage for borscht.

Now put the vegetables in a large container and simmer for 20-30 minutes, stirring occasionally.

And at the end, we lay out the vegetables in jars, cork with lids, turn over and give time to cool. And now our beetroot seasoning for borscht is ready for further storage.

Harvesting beets without pasteurization for the winter

Recipe 1. Harvesting beets with carrots for the winter

• beetroot - 1 kg
• bulbs - 0.5 kg
• carrot - 0.5 kg.
• vegetable oil - 150 grams
• hot pepper - to taste
• salt - to taste
• sugar - to taste

Cut the onion, carrot into strips and fry in vegetable oil until browned.

Now we rub the sweet root on a coarse grater, put it in a pan with vegetables and simmer everything for 30-40 minutes, and at the end do not forget to put black pepper and 1-2 tbsp. l. vinegar.

Now we lay out our beets in jars that have been sterilized in advance, roll up the jars with lids, put them upside down, wrap them up and let them cool.

Recipe 2. Beetroot with tomatoes

We take beets, carrots and three through a large grater. Onions are cut with a knife, and tomatoes are driven through a meat grinder.

Now put the chopped vegetables into the pan, put 1 tbsp. l. vinegar and pour vegetable oil. The resulting workpiece is brought to a boil and, stirring, cook for 30-40 minutes. At the end of cooking, lay down another 1 tbsp. l. vinegar.

The beetroot is ready and we put it in jars that have been sterilized, roll it up, give the jars time to cool and put it in the pantry for storage.

Golden recipes for beet caviar for the winter

Sweet root caviar cooked in summer is best suited for a festive table in winter. At the same time, it should be borne in mind that the taste of caviar harvesting will become most refined if all vegetables are fried in vegetable oil before closing in jars.

Recipe 1. Harvesting caviar from beets with zucchini

• beetroot - 2 kg
• ripe zucchini - 1.5 kg
• bulbs - 1 kg
• vegetable oil - half a cup
• table salt - 1 tbsp. l.
• loose sugar - 50 grams
• 9% acetic acid - 2-3 tbsp. l.

Beets and zucchini need to be peeled, and then grated through a coarse grater. Onion cut into medium-sized half rings.

Now add salt, vegetable oil, sugar, spices and leave for 10-20 minutes for the vegetables to release the juice.

As a result, we stew all the vegetables for about 40 minutes. Then we put them in jars sterilized earlier and roll them up with a lid. All caviar is ready for further storage and use.

Recipe 2. Harvesting beetroot caviar with tomatoes and sweet peppers

Wash vegetables, peel, cut into pieces and run through a meat grinder.

Now we shift the vegetables into a saucepan and add spices, salt, vegetable oil and sugar. Stew caviar for 30-40 minutes. At the end, add a little acetic acid (1-2 tablespoons)

We lay out the caviar in jars and roll up the lids. We put them upside down, wrap the jars with a blanket and give time to cool.

To quickly cook beetroot, make healthy preparations for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot for the winter, a recipe with a photo of which I offer, is a delicious set of canned vegetables for making borscht or soup. Boil the beetroot in its uniform, it must be added to the rest of the ingredients already cooked, so the bright beetroot color is better preserved. It will take 2 hours to prepare, from the indicated ingredients you will get 1 liter.

• carrots - 400 g;
• onions - 200 g;
• tomatoes - 500 g;
• beets - 500 g;
• bell pepper - 500 g;
• garlic - 6 teeth;
• olive oil for frying - 60 ml;
• salt - 20 g;
• granulated sugar - 15 g;
• chili pepper, ground red pepper.

The basis of soup dressing for the winter is a passivation of grated carrots, garlic and finely chopped onions. In a deep heat-resistant dish with a thick bottom, heat up all the olive oil (it can be replaced with any odorless vegetable oil), add vegetables, cook for 10 minutes.

We put ripe red tomatoes in boiling water for 15 seconds, then peel off the skin and rub the tomatoes on a coarse grater. Instead of a grater, you can use a blender. Add tomato puree to the passivation, simmer over medium heat for 10 minutes.

Now put the crushed chili pepper and ground red pepper. Be sure to taste the chili, if it is very spicy, then half the pod is enough.

Boil the beets in their skins until cooked (40 minutes - 1 hour), peel, rub on a fine grater, add to the pan.

Next to the beets, put the sweet bell pepper, cut into large strips, peeled from the seeds.

Add coarse salt and granulated sugar, simmer the vegetable mixture for 5-6 minutes.

We lay out the finished hot beetroot in warm sterilized jars, compact it well so that there are no air pockets left. Pour a layer of olive oil on top, it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

We close the jars tightly, sterilize at a temperature of 95 degrees for 7-8 minutes (the time is indicated for jars with a volume of 500 g).
We store blanks in a dark and dry place, for example, in a cellar. Shelf life of several months at temperatures from +2 to + 7 degrees.

Recipe 2, step by step: beetroot for the winter in jars

Prepare dressing for beetroot and in winter you will free yourself from the hassle. Boil fragrant broth, add potatoes and cabbage, as well as a jar of preparations in the form of dressing and that's it, the soup is ready. And what flavor will go through the kitchen! And what color! By working a little now, in the winter you will be freed from additional efforts. The main thing is not to do frying, peel vegetables, chop them, dirty a lot of dishes. In winter, the day is already shorter, so you don’t want to spend a lot of time in the kitchen, but it won’t hurt anyone to warm up with fragrant borscht. Use a simple homemade recipe for a fragrant preparation for borscht and beetroot now, so that later you can enjoy delicious dishes without spending a lot of effort.

• Carrot 800 g
• Tomatoes 1 kg
• Red beetroot 1.2 kg
• Garlic 150 g
• Bulb onion 1 kg
• Greens 300 g
• Bulgarian pepper 0.5 kg
• Salt rock 150 g
• Sugar 300 g
• Vinegar 9% 10 tbsp. l.
• Vegetable oil 400 ml

The weight of the ingredients is indicated in the recipe in already purified form, be sure to consider this. Prepare all vegetables, wash and clean them thoroughly.

Chop the tomatoes, they can be scrolled through a meat grinder or blender.

Grate carrots and beets on a coarse grater. I use red beetroot, it gives the borscht a beautiful color and a sweetish taste.

Finely chop the onion and garlic. These vegetables can also be chopped in a blender, then there will be no tears.

Cut the Bulgarian pepper into small strips, and chop the greens (parsley or dill). Do not use hard stems of greens.

In a large bowl, mix all the vegetables, add salt, sugar, vinegar and vegetable oil. So leave for 1-1.5 hours, so that the vegetables release the juice.

Then put the borscht dressing into dry, sterilized jars (I got 12 of them), half a liter is better, also cover with sterilized lids.

Put the dressing for sterilization in a pot of water and count 20 minutes from the moment of boiling and roll up. One such jar is suitable for cooking beetroot for a 3-4 liter pan.

Before salting the beetroot, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

• beets - 2 kg
• tomatoes - 3 kg
• garlic - 2 pcs
• vegetable oil - 200 ml
• chili pepper - 2 pcs
• granulated sugar - 2 tbsp.
• salt - 1.5 tbsp.

Cooking beetroot for the winter at home, let's start with the preparation of beets. Wash the beets, peel the top layer and tails, and then grate the bright vegetable on a grater with small holes.

Next, using a meat grinder, chop the tomatoes, but first prepare them for this. First, rinse the tomatoes in water, and then cut them into large pieces. Only after that, the tomatoes can already be passed through a meat grinder.

We combine the prepared beets with tomatoes in one common deep container, after which we add vegetable oil to them. Next, move the vegetables to medium heat, and after boiling, boil the vegetable mass for one hour and thirty minutes.

After the specified time, add crushed bitter pepper and garlic cloves passed through the press to the boiling billet. Following these ingredients, we will send granulated sugar and salt to the mixture. Mix all the ingredients thoroughly and boil for about half an hour.

After thirty minutes, remove the vegetable preparation from the stove and pour it into sterilized jars, and then roll them up hermetically. While the blanks are in a hot state, they should always be under a warm blanket turned upside down. After that, the cooled jars can be moved to any place for storing winter supplies. Universal beetroot for the winter is ready!

Recipe 4: harvesting for the winter - beetroot with cabbage

• white cabbage - 1 kg
• beets - 1 kg
• carrots - 1 kg
• onion - 500 gr
• tomato - 500 gr
• parsley - 1 bunch
• sugar - 0.5 cups
• salt - 3 tbsp.
• vinegar 9% - 2 tbsp.
• sunflower oil - 300 ml

Rinse all the vegetables and herbs listed in the recipe under running water. Remove the skins from beets, carrots and onions. Remove the first leaves from the cabbage.

Shred the cabbage into thin strips. More than once in her recipes she voiced that if there is a combine with a shredder, then the work is many times faster. If it is not there, then a knife will be your assistant.

Beets and carrots are crushed on a grater with large teeth of the blades. Onion cut into cubes.

We cut the tomatoes into cubes, they may not be too small in size, in the future everything will be extinguished. Parsley should preferably be finely chopped.

We immerse all the vegetables at the same time in a deep saucepan, except for parsley, add it 15 minutes before the end. Sprinkle with salt and pour in the oil, set the pan on the stove, simmer for 40 minutes.

In the middle of stewing, add sugar, and a couple of minutes before cooking, add vinegar, turn off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, lay out in sterilized jars, wrap and let cool completely.

Recipe 5, simple: beetroot for the winter in a slow cooker

Beetroot dressing prepared for the winter according to this recipe is an excellent preparation that you will definitely like. When cooking borscht, this dressing just needs to be added at the end of cooking. This recipe is delicious on its own as an appetizer. I cooked the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you get 2 jars of 750 grams.

• carrots - 0.5 kg;
• onion - 0.5 kg;
• fresh beets - 0.5 kg;
• fresh tomatoes - 0.5 kg;
• coarse salt - 1 tbsp. l. (with a slide);
• refined vegetable oil - 160 g;
• sugar - 50 g;
• vinegar 9% - 25-30 ml;
• allspice peas - 4-5 pcs.;
• bay leaf - 3 pcs.;
• water - 1/3 cup.

Pour vegetable oil, water and a third of vinegar into the bowl. Gently mix everything, set the “Quenching” multicooker program for 20 minutes, close the lid. If you cook in a saucepan, also simmer vegetables for 20 minutes on low heat, covered with a lid, stirring constantly. Then add tomatoes twisted in a meat grinder, salt, sugar, remaining vinegar, allspice and bay leaves to the vegetables, mix.

Banks with very tasty, fragrant, rich-colored beetroot dressing prepared for the winter, turn over, wrap until completely cooled. This preparation is stored at room temperature.

Recipe 6: beet dressing for the winter (step by step)

• 500 g cabbage;
• 5 tomatoes;
• 2 beets;
• 2 carrots;
• 2 onions;
• 2 sweet peppers;
• 3 art. l. Sahara;
• 1.5 st. l. salt;
• 70 ml of vegetable oil;
• 100 ml of water;
• 2 tbsp. l. vinegar.

Sort through the vegetables for harvesting, select only ripe, strong, whole, without stains and damage. Rinse and clean them.

Onion should be cut into small cubes. Another form of cutting is also possible, which is familiar to you.

Take white cabbage. In this winter borscht dressing recipe, Savoy cabbage is used - it is a little more tender and cooks a little faster. Chop cabbage into thin strips.

Cut the tomatoes into slices and put in a food processor to get a tomato.

Grind the tomatoes to a smooth puree.

Instead of water and tomato puree, you can use natural tomato juice. If the tomatoes are homemade, from the garden, then it is better to put a little less sugar - such tomatoes are usually sweetish.

Remove the seeds from the sweet pepper and remove the stem. Cut into arbitrary small pieces.

Peel the beets and carrots and grate on a coarse grater. You can also cut vegetables into cubes, but in this case you will need to increase the stewing time.

Put all chopped vegetables in a saucepan or saucepan, mix with a spatula. Simmer over low heat for 20 minutes, stirring occasionally.

After 20 minutes, add salt, sugar and vegetable oil, mix again. Simmer another 20 minutes.

Add the vinegar, stir, and after 2 minutes remove the vegetables from the heat.

Jars for preserving vegetables must be sterile, as are the lids. Arrange vegetables in jars.

Screw the jars as tightly as possible with sterile lids or roll up. Turn over and wrap.

When the borscht dressing has cooled down, move it to a cool dark place for further storage.

Recipe 7: beetroot dressing for the winter (with photo)

• beets - 1.3 kg
• tomato - 700 gr
• carrots - 500 gr
• onion - 500 gr
• sweet pepper - 400 gr
• vegetable oil - 200 ml
• sugar - 80 gr
• salt - 1.5 tbsp.
• garlic - 30 gr
• vinegar 9% - 50 ml
• citric acid - 0.5 tsp

Here is a set of products for preparing dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, 9% table vinegar and citric acid. A little more detail: pepper is suitable for any color, we take any oil (I have sunflower) refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple in the same proportions, if% same.

In fact, there is nothing complicated in preparing the dressing: the most laborious thing is to clean and cut the vegetables. Undoubtedly, you can choose any convenient method of grinding, but I strongly recommend doing as I write below. Believe me, borscht, in which beets are cut into thin sticks, is much tastier than the one where vegetables are chopped on a coarse grater. Don't be lazy, you might thank me later. So, it is most convenient to clean all the vegetables and then weigh them - I already indicate the mass in the ingredients in this form. We clean beets, carrots and onions. Remove the seeds and inner white veins from the peppers. Just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to cook vegetables in parallel in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled saucepan (4 liters in volume). If you use one dish, it will take more time. So, we will fry all the vegetables, and separately. Pour 100 milliliters of vegetable oil into the pan, put on the stove over medium heat - let it heat up. Meanwhile, chop the peeled onion into small cubes. We put it in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and a pleasant aroma.

While the onion is frying, chop the sweet pepper. I cut it into small cubes, and if you want, you can cut it into cubes. Pour the remaining 100 milliliters of vegetable oil into a saucepan, heat it up and fry the peppers. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly reddened. We shift it with a slotted spoon into a separate container so that as much oil as possible remains in the pan - we will fry the carrots on it.

Pepper followed the onion. You will hear the smell when it is ready, it will become soft, brown a little. We also take it out of the pan with a slotted spoon and transfer it to the onion. Quite a lot of oil will remain in the pan - we will fry the beets on it.

While the onions and peppers were being prepared, we quickly chopped the peeled carrots - not just on a coarse grater, but cut into thin strips. Of course, if this is difficult for you, you can not do this - just use a grater. But personally, I like carrots in this dressing (and then in borscht) in the form of a thin straw. We send the vegetables to the pan and fry over medium heat until soft and browned. Stir so that it doesn't burn.

And, finally, our main character - beets! With her, too, not everything is simple - you can’t get by with a grater. We will cut the beets into thin sticks. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also an excellent practice in cutting food. Can you boast that you own a knife at 5+? Well, go ahead - you will improve your skills. We put the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over a fairly high heat for about 10-15 minutes.

Beetroot takes the longest to cook, but, again, the young one softens much faster than the one that has already lain for several months in the basement or on the counter of the store. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need quite a bit of citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

Carrots are ready for dressing - they are almost soft and browned well. Turn off the fire - let it wait in the wings right in the pan.

Depending on the age of the beets, roasting may take a different amount of time. I did not notice, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - just chopped them into a medium cube. To remove the skin or not - decide for yourself. If the skin is hard, make a cruciform cut on each tomato (on the side opposite the stem) and place the vegetables in boiling water for a minute. After that, we take out the tomatoes and transfer them to a bowl of ice water - the skin literally slips off by itself. And then cut the tomatoes and add to the beets. We close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes partially turn into mashed potatoes and let the juice flow. Don't forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

At the end, add fresh garlic passed through a press or finely chopped. Let the dressing simmer under the lid for a couple of minutes. We taste for salt and sugar, if necessary, season more to taste. I do not use fresh herbs in the dressing, as I add it to the beetroot itself (at the end of cooking).

Two or three minutes and our fragrant beet dressing is ready to be closed for the winter.

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. We lay out the boiling beet dressing on the banks.

We turn the jars upside down and wrap them with a blanket or blanket. In this position, let the workpiece cool completely for the winter. Then we transfer to the basement or cellar and store until needed.

In total, from the indicated number of products, I get 4 full jars with a capacity of 0.5 liters and one more incomplete. Everything is calculated - an incomplete jar will immediately go to the preparation of borscht for dinner. By the way, one half-liter jar of dressing is enough for a 4-liter pot (exactly the one that was used in the recipe).

Recipe 8: beetroot with carrots for the winter - harvesting

It consists of beets, carrots, onions and sweet peppers. In winter, you don’t have to do frying, just add a couple of spoons of such a preparation to a pot with borscht. This dressing can be served at the table and as an appetizer. It goes well with potato side dishes.

• Carrots 3 pieces
• Onion 3 pieces
• Salt 1 teaspoon
• Beets 2 pieces
• Vinegar 1 tbsp. spoon
• Garlic 2 cloves
• Sunflower oil 90 grams
• Sugar 1.5 teaspoon
• Sweet pepper 3 pieces
• Ground red pepper 0.5 teaspoons
• Tomato paste 2 tbsp. spoons

Prepare the necessary products. Take raw sluggish vegetables. You will need a saucepan with a thick bottom for cooking, glass jars of small volume.

Remove skins from beets and carrots. Remove the husk from the onion and garlic. Cut off the stalk of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind carrots on a coarse grater.

Cut the onions into small cubes with a knife. If you like the taste of this component in borscht, then you can cut it into large pieces.

Chop the pepper into small cubes or strips.

Grind the beets into large strips.

Pour carrots, peppers, beets and onions into an aluminum pan.

Stir with a spoon until smooth. Add red ground pepper for spiciness, salt and granulated sugar.

Immediately pour out the sunflower oil and put the tomato paste.

Stir the contents of the pan again until smooth. Place over medium heat and heat up. Then cover with a lid and simmer the vegetables over low heat for 50 minutes. Every 8-10 min. stir the mass, as it sticks from below.

Finely grate the garlic cloves or squeeze through a press.

Wash the jars first with water and detergent. Then hold over hot steam for 4-5 minutes.

Remove the containers and place on a towel. Jars should dry and cool.

Immerse iron lids in boiling water for 5 minutes. Then dry on a towel or napkin.

Add chopped garlic and vinegar to the vegetable mass. Mix the ingredients and simmer for another 20-25 minutes.

Do not forget to periodically stir the mass during cooking. Then turn off the fire, and take the cans.

Place borscht dressing in dry containers. Lightly tamp the mass with a spoon so that it fits more tightly.

Use your hands to firmly fix the iron cover. You can not turn the jars upside down, but simply cover them with a towel on all sides. Leave in this position for about a day, then take it to the cellar. It turns out juicy and beautiful dressing from beets.

Beetroot is a vitamin-rich, tasty vegetable. For the winter, it is often preserved and pickled in the form of salads, caviar, assorted dishes, dressings for borscht and even juices. Dishes with root crops acquire a bright, rich color and a unique flavor. Serving a beetroot appetizer is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, spices and spices.

Pickled beets "classic" - a universal winter recipe

One of the popular and classic options for preserving beets for the winter using spices and spices. The result is a versatile dressing that can be used to prepare delicious salads or first courses.

For 1 jar of a liter capacity, the following set of products will be required:

• beets - 300-350 gr;
• table salt, vinegar and sugar (1/2 tbsp each);
• cloves, allspice, garlic 2-4 pcs.;
• ground cinnamon with hot pepper.

Fresh beets are washed with water, cut off the tips and dipped in cold water in a saucepan on the stove. Boil it well for 40-50 minutes, then lay it out, cool and remove the skin.

After that, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Spicy lovers can also add a few small pieces of fresh green or orange chili and a couple of garlic cloves.

To prepare the marinade, the necessary spices are added to the pot with water - salt, pepper, sugar. You can also add a little cinnamon, a quarter of a teaspoon, dried or fresh chili. Spices are mixed and brought to a boil, everything is boiled for 10-15 minutes, vinegar is poured in at the very end.

The resulting mixture is poured into the vegetables laid out in a jar under the neck, after which they are rolled up, cooled and sent to be stored. Sterilization of seams in this case is not necessary.

Vitamin salad with apples and carrots

A healthy vegetable salad is used as an independent snack or as an addition to dishes. To roll up 5 liters of such canned food in a classic marinade, you will need:

• fresh beets - 3 kg;
• carrots and apples (antonovka or simirenko variety) 1 kg each;
• salt, sugar, black pepper for marinade.

The beets are washed several times to remove dirt and placed in a clean pan filled with cold water. Turn on the fire, bring to a boil and then boil over low heat for 20-25 minutes until half cooked.

Now take the vegetables out of the pan, cool them naturally or in the refrigerator. Peel the beets from the skin and cut into thin, small slices.

Carrots and apples are also washed, then peeled and rubbed on a medium grater or cut with a sharp knife into small strips.

Chopped vegetables and fruits are mixed in a saucepan, spices, salt and a little sugar are added to the water and set to boil over a slow fire.

After 10-15 minutes of cooking, the hot mixture with marinade is poured into pre-washed and sterilized glass jars and the lids are immediately rolled.

Beets with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to save a maximum of useful properties, it can be used as the basis for vinaigrette and other salads and dishes.

To prepare a seam for the winter, take the following ingredients:

• beets (sweet or salad variety);
• spices: vinegar, salt, sugar;
• garlic, lavrushka, peppercorns.

Beets are pre-boiled in water until fully cooked. Then they are allowed to cool naturally, carefully peeled and cut into medium or large cubes (so that there is more space in the jar for the brine). Garlic is peeled and rinsed under water.

Vegetables are placed in a jar one by one. First, beets, garlic and bay leaf on top. In parallel, prepare the marinade according to the classic recipe. Salt, pepper and sugar are added to the water. All this is brought to a boil and boiled over low heat for 10-15 minutes.

At the end of cooking, pour vinegar essence (it is better to use the usual table 5% option.). With the resulting brine, the contents of the jar are carefully poured under the very neck, corked and the rolls are sent to be sterilized in a large pot of boiling water, for about 15-20 minutes.

Due to the properties of garlic and vinegar, under the right conditions, this twist can be stored longer than usual and is especially suitable for creating savory salads.

Salad with juicy peppers and onions - a taste for all seasons

A versatile snack that acts as the basis for baking, sandwiches, or dressing for beetroot soup or borscht. In addition to fresh beets, you will need:

• onion and bell pepper (red or green);
• natural vinegar and vegetable oil;
• salt, ground pepper and peas, sugar to taste.

First of all, the beets are boiled well. To do this, it must first be washed, cut off the roots and placed in a pan with clean water.

Cooking time over low heat depends on the size of the root crop: for small and medium-sized, 30-40 minutes is enough, for larger ones from 45 minutes. up to 1.5 hours.

While the beets are cooking, other vegetables are prepared: the peppers are washed, cut and cleaned of seeds and inner core, after which they are cut into small cubes.

The husk is removed from the onion, washed and chopped into as small pieces as possible, with a knife or blender, but only so that it does not turn into porridge.

A pot of water is placed on the stove, salt, pepper, a little sugar are added to it, spices are kneaded and the marinade is brought to a boil. As soon as this happens, pepper and finely chopped onion are poured into the container. Everything is thoroughly mixed and simmered over low heat for 7 to 10 minutes according to the situation.

The boiled beets are taken out and cooled. After the skin is peeled, the vegetable is passed through a meat grinder and added to the chopped onion and pepper, which are boiled in the marinade until they acquire the desired texture and aroma. Mix all the ingredients well and simmer over low heat for another 15 minutes.

Distribute the hot salad in well-washed and pre-sterilized jars and roll them up. They turn over, be sure to wrap them in a warm blanket or blanket until they cool completely.

Delicious beets for the winter - a spicy recipe in Korean

This appetizer-salad will appeal not only to lovers of spicy and spicy, you will certainly lick your fingers from the taste. To prepare such a salad, you will need the following set of ingredients:

• red beets and garlic;
• vinegar and sunflower oil;
• a ready-made set of "Korean" spices for carrots.

You can buy this seasoning at the store or make your own. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of sand sugar. It is universal and suitable for pickling and preserving vegetables such as cabbage or carrots.

The beets are washed with a brush and boiled until fully cooked over low heat. Then the boiling water is drained and cooled, the peel is removed, if necessary, the damaged areas are removed and rubbed on a grater with a "Korean" nozzle or cut accordingly with a sharp knife.

Straws are poured into a bowl and mixed with a dry mixture of spices. A little sunflower or olive oil is poured into a frying pan or pan, to which garlic, chopped with a press or manually, is added. Bring the oil to a boil so that it acquires a characteristic garlic aroma.

Boiling, fragrant mixture is poured into a bowl with beetroot pieces and spices, mixed thoroughly and seasoned with a little vinegar. The resulting dish is poured into jars and closed with lids.

Such a salad can be safely served both fresh, immediately after preparation, and as a preservation for the winter.

Classic borscht - preparing the first dish for the winter

Borsch is a very convenient preparation in the winter, you just need to warm up the contents of the jar, and a delicious first course is ready for the table. Zakatka will retain its taste properties if you use the classic recipe, and a little vinegar essence is added to the jars as a natural preservative.

In addition to beets, fresh onions, carrots, bell peppers, tomatoes and marinade spices - salt, sugar, black pepper and vinegar are also taken for making borscht.

Fresh vegetables are washed, peeled and cut into thin strips. Beets are cleaned, boiled and also cut into small pieces. Tomatoes are divided into 2 or 4 parts with slices and passed through a meat grinder or in a blender until a paste is formed.

Sunflower oil is heated in a frying pan, the onion is lightly fried, then all the other vegetables, spices are added there, mixed well and cooked over low heat for 7-10 minutes until a crust and a pleasant aroma appear. After that, pour them with fresh tomato puree and stew for another 10-15 minutes.

When hot, the workpiece is poured into well-sterilized jars, the lids are clogged and turned over. Now you can store it in a warm and dry place, and in winter use this mixture as a ready-made dressing for cooking borscht or beetroot.

Winter vinaigrette - preparing your favorite salad

Vinaigrette often decorates the festive table, why not prepare a fresh salad for the winter without sterilization in order to enjoy your favorite dish all year round.

For cooking use:

• fresh carrots and beets, medium-sized;
• potatoes, onions;
• bay leaf, salt, vinegar essence and other spices for the marinade.

Beets and carrots are thoroughly washed and boiled together or separately until fully cooked. Then cut them into identical cubes, but not too large.

Potatoes are peeled and chopped into small pieces. Then they are lowered for cooking in cold, slightly salted water for 20-25 minutes.

Then the chilled vegetables are mixed together with finely chopped onions. Sort the salad into jars and start preparing the marinade.

A standard set of spices of salt and ground pepper, a little refined oil, and lavrushka are poured into boiling water.

Directly from the stove, pour the contents of glass jars with hot brine and close the lids. In addition to potatoes, you can also use boiled beans with green peas - they definitely won’t spoil the taste of the salad.

Beetroot with fresh sauerkraut for the winter - the perfect snack

To prepare a juicy appetizer according to this old Russian recipe, you will need:

• white cabbage of autumn varieties;
• red beetroot, carrots;
• allspice, garlic, hot chili;
• bay leaf, salt and sugar.

The outer leaves of the cabbage are removed, the head is washed and cut into fairly large slices. Carrots are peeled and chopped on a "Korean" grater into thin strips.

Beets are boiled according to a standard recipe, after washing and cleaning from the roots. Sliced ​​and chopped vegetables are laid out in clean glass jars in layers on top of each other, and topped with parsley and garlic cloves.

Salt and a little sugar are dissolved in water (to taste). Bay leaf and allspice are added there too. The marinade is brought to a boil, boiled for up to 15 minutes, then cooled and poured over the contents of the jars.

Loosely cover everything with lids and cool in the refrigerator for about 2-3 days. On the 2nd day, the jar is opened and lightly pressed down so that excess air comes out of it. As soon as the juice becomes cloudy, cabbage with beets can be laid out on plates and treated to guests, seasoned with onion rings or fresh herbs.

Instead of glass containers, it is permissible to use buckets or a basin, and lay out the contents in layers and put under pressure for several days in the refrigerator to obtain a natural marinade.

Grated horseradish with beets - spicy sauce in Russian style

Such a dressing with a unique and juicy taste will add spice to meat and fish dishes, and is ideal as a sauce for traditional aspic.

For cooking according to the classic Russian recipe at home, fresh horseradish roots and spices in the form of salt, sugar and ordinary vinegar are used. Horseradish is washed under running water, cleaned with a special knife and cut into several pieces. The resulting pieces are soaked in clean, cold water and sent to the shelves in the refrigerator. There they should brew for a couple of hours and additionally cool.

In the second stage, the chopped roots are passed through a meat grinder and chopped, and while they are infused, the beets are boiled until fully cooked, after which they are rubbed on a medium grater.

The crushed root crop is wrapped in gauze and squeezed until juice is formed, which is then poured over the mashed horseradish and mixed properly. Then salt and sugar are added, all the ingredients are mixed again and poured with a little cold, boiled water.

Red sauce is sorted into prepared and well-sterilized jars and sent to the refrigerator. In this form, the dressing can be stored for several months, the main thing is to observe the temperature regime, but it is even better to use it after 2-3 days of inactivity. Serve with your favorite cold and hot meat dishes.

Adjika from beets and spices and pepper - delicious exotic on the festive table

At first glance, the recipe seems unusual and even experimental, but this is its main highlight. Such a spicy filling is combined with many familiar dishes, and unlike ordinary adjika, it is more useful.

To prepare such a spicy sauce, take the following ingredients:

• beets and carrots;
• bell pepper and cayenne pepper (chili);
• garlic, cloves, lavrushka;
• spices for marinade (salt, pepper, etc.);
• tomato juice or fresh tomatoes.

Carrots are peeled and chopped on a fine grater or in a meat grinder. In a bowl, mix the grated vegetable with salt and sugar. Beets are boiled for 30-40 minutes and scrolled in a meat grinder into a separate container with vegetable oil. Leave the boiled beets soaked in spices for 20-30 minutes.

All the above ingredients are mixed in a deep frying pan or a suitable saucepan and stewed in tomato juice over low heat, loosely covered with a lid. Sweet pepper and small pieces of hot pepper are also passed in a meat grinder, the garlic is peeled and crushed with a crusher.

Mix everything again, pour in the remaining tomato juice and simmer for another 20-30 minutes, so that the contents of the pan become soft and uniform. A few minutes before turning off the fire, add lavrushka and a little vinegar essence.

Then the vegetable puree is cooled and crushed again in a blender and only then distributed in sterile jars for storage.

Snack "assorted vegetables" - just lick your fingers

Recipes from beets for the winter are different, popular salads like "Alenka", "Winter Classic", etc. But so that everyone you treat remains full and satisfied, the best way is to make an assorted appetizer with beets and beans, the output is very tasty and quite independent dish.

Together with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (only 1 kg for 4 servings) are harvested. As spices, they take a classic set in the form of salt, sugar (1.5-2 tablespoons), ground pepper, vinegar (half a glass) and laurel.

Beets and carrots are thoroughly washed and peeled. After removing the peel, boil, and then cut into pieces or grate on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. After that, cook for about 10-15 minutes until half cooked. Onions are cut into half rings, and tomatoes into small slices, and when using cherry tomatoes, they can be closed whole.

Salt, vinegar and other spices are added to the water, boiled for 10-15 minutes. Next, the vegetables need to be mixed in a separate bowl and pour the marinade. Turn on the fire, loosely cover the pan with a lid and simmer for 40-50 minutes until cooked, stirring the contents occasionally. As soon as everything is ready, the salad is sorted into jars and sent for the winter to the cellar or to home shelves.

According to legend, the heroes in Rus' believed that it gives strength and helps fight various ailments, the common people baked it in the oven and served it with tea, and Russian beauties blushed their cheeks with it. It is completely unpretentious, picky and somehow even invisible, but at the same time simply irreplaceable in our daily life. Without it, borscht is not borscht, and vinaigrette is not vinaigrette, and you can’t even cook beetroot without it. Guess what we're talking about? Of course, about beets. No other vegetable requires so little from us and does not provide so many benefits. Moreover, absolutely everything is edible in beets: as they say, both tops and roots. Many do not even realize that anything can be created from this juicy, sweetish beauty with an incomparable color shade.

According to the advice of nutritionists, beets should be eaten raw or baked more often in order to extract the maximum of what nature has accumulated in it. Indeed, in terms of nutritional value and medicinal qualities, beets have no equal among other vegetables. One of the most remarkable qualities of beetroot is its ability to be stored for a long time, which allows you to eat this healthy vegetable throughout the year. You can, of course, be content with the harvest of root crops, carefully harvested and stored in cellars. And if there is no basement or cellar, you can make beet blanks for the winter using other methods, more interesting and original. Beetroot blanks for the winter surprise with their diversity. It is marinated, fermented, frozen, kvass is made from it and even jam is made. It is delicious in any form, with the addition of other products and without them, it goes wonderfully with almost all vegetables. Pickled or pickled beets are perfect both as a side dish for meat or fish, and as a vitamin salad. And as for the preparation from a jar, when borscht is cooked in just a minute, you just need to add the contents to the pot with broth, and there is nothing to say! In addition, if your family members still slightly disliked beets, then beetroot preparations for the winter in this form will help them look at this vegetable in a completely different way.

Ingredients:
5 kg beets,
2 stack Sahara,
1 tbsp salt,
300 ml 9% table vinegar,
cloves - to taste.

Cooking:
Boil the beets until cooked (you need to cook it without salt, and a pinch of sugar added to the water will make the color of your workpiece unusually beautiful, fiery red). If the beets are large, cut them into quarters. Drain the beetroot broth, save 2 cups of the broth, cool and peel the beets. Fill each of the prepared sterilized jars with beets (you can cut them into circles or straws), add a few cloves and pour over the marinade made from sugar, beetroot broth, vinegar and salt and brought to a boil over high heat. Close the lids and sterilize for 10 minutes. Roll up.

Ingredients:
2 kg beets,
25 g horseradish root,
100 g sugar
250 ml of water
20 g citric acid,
salt - to taste.

Cooking:
Boil the washed beets for 45 minutes, cool, peel and grate on a coarse grater. Clean horseradish and pass through a meat grinder. Dilute citric acid in a glass of water, add sugar and salt. Pour the beets and horseradish with this solution and mix. Spread the finished mass into jars and sterilize: 0.5 l jars - 15 minutes, 1 l - 25 minutes. Roll up.

Ingredients:
beets, onions.
For marinade in 1 liter of water:
100 ml apple cider vinegar
100 g honey
3 cloves
10 black peppercorns,
15 g salt.

Cooking:
Cut the peeled beets in half, each half into thin slices. Place in a saucepan and pour over the marinade, to prepare it, simply combine all the ingredients and mix. Put the pot with the beets in the marinade on the fire and boil for 3 minutes. Then spread the hot beets in jars, shifting with chopped onion rings. Pour the marinade in which the beets were boiled and sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. Roll up.

Ingredients:
1.5 kg of beets,
1 kg plums,
1.2 liters of apple juice,
1 stack Sahara,
1 tbsp salt,
5 cloves.

Cooking:
Boil the beets, peel them and cut into thick circles. Wash the plums and remove the pits. Place the beets and plums in jars in layers to the very top, put a clove between the layers. Prepare the marinade. To do this, dissolve sugar and salt in apple juice and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll up.

Ingredients:
1 kg beets,
150 g onion
2 tbsp salt,
3 bay leaves,
8 peas of allspice,
3 cloves
4 black peppercorns,
½ tsp coriander.

Cooking:
After boiling the beets, immediately dip them for a few minutes in cold water, peel and cut into medium cubes. Onion cut into circles. Put the beets in jars, shifting with onions and spices, and pour hot brine prepared from 1 liter of water and salt, brought to a boil. Sterilize jars: 0.5 l - 30 minutes, 1 l - 40 minutes. Roll up.

Soak the beets in warm water for several hours. Then wash it thoroughly with a brush, peel and cut into thin circles or strips. Place in 3-liter jars (fill about ⅔ of the jar with beets), fill with warm boiled water and put in a warm place. To speed up the pickling process, add rye crusts to the jars. After a week, remove the mold from the surface. Pour the beet kvass into clean bottles, and leave just enough liquid in the jars to cover the beets. Keep both in a cool place.

Ingredients:
500 g beets,
1 kg of cabbage
300 g carrots
300 g bell pepper,
300 g onion
500 ml tomato juice
1 liter of water
1 tbsp Sahara,
2 tbsp salt,
9% vinegar - 2 tbsp each to each bank.

Cooking:
Peeled pepper cut into thin strips, grate carrots and beets on a coarse grater. Chop cabbage and combine with carrots, peppers and beets. Put everything in an enamel pan and pour in tomato juice. In a separate container, combine salt, sugar, water and bring to a boil. Pour the resulting brine to the vegetables and heat for 30 minutes over low heat. Pour hot borscht into sterilized liter jars, add 2 tablespoons to each. 9% vinegar, roll up, turn upside down and wrap.

Ingredients:
1 kg beets,
1kg carrots
1 kg of tomatoes,
1 kg sweet pepper
1 kg of onion
1 pod of hot pepper,
100 g salt
200 ml vegetable oil,
ground black pepper - to taste.

Cooking:
Grate the beets and carrots on a coarse grater, chop the onion. Remove the seeds from the pepper and cut into rings. Cut the tomatoes into pieces. Lightly fry all the vegetables in vegetable oil, put in a saucepan, salt, pepper, add hot pepper and cook for 5 minutes. Put the hot mass in sterilized jars, roll up and wrap.

Ingredients:
4 young beets with tops,
3 carrots
3 bulbs.
For brine (per 1 liter of water):
1 tbsp salt,
4 tbsp chopped greens.

Cooking:
Cut the beets and carrots into circles, finely chop the tops, chop the onion. In an enameled pan, lay the beet tops, beets and carrots in layers, sprinkling the layers with onions. Pour everything with brine made from water, salt and herbs. Put a circle on top and set oppression. Leave for 3 days at room temperature. After the expiration date, put the mass in sterilized jars, close with nylon lids and place in a cold place.

Ingredients:
4 kg beets,
1.5 kg of tomatoes,
500 g sweet pepper,
500 g onion
200 g grated garlic,
200 g sugar
60 g salt
500 ml vegetable oil,
150 ml 9% vinegar.

Cooking:
Dip the onion cut into half rings into boiling vegetable oil, add the tomatoes cut into rings. After 3-5 minutes, add the Bulgarian pepper, de-seeded and cut into half rings. Bring to a boil, pour in the vinegar, mix, add the beets, grated on a coarse grater, salt, sugar and cook for 30-40 minutes. At the end, put the garlic, mix, place in sterilized jars and roll up.

Ingredients:
500 g peeled beets,
500 g peeled eggplant,
500 g apples without core,
1 tbsp salt,
3-4 tbsp Sahara,
3/4 st. vegetable oil.

Cooking:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Put everything in a saucepan, add salt, sugar, mix and leave for 1 hour. Then add vegetable oil and put on fire. Cook for 30 minutes from the moment of boiling over low heat under a lid and 10 minutes - without a lid. Place hot caviar in jars, roll up, wrap.

Ingredients:
1 kg beets,
1 kg of cabbage
200 g onion
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
3 tbsp 9% vinegar.

Cooking:
Cut the boiled and peeled beets into strips. Cut the onion into rings, chop the cabbage. Dissolve salt and sugar in boiling water, pour over vegetables and cook for 10 minutes. Add vinegar at the end. While hot, spread the salad in 0.5 l jars, sterilize for 25 minutes and roll up.

Ingredients:
4 kg beets,
1.5 kg of tomatoes,
500 g onion
1 kg of bell pepper,
300 g garlic
3 bunches of dill,
3 bunches of parsley
500 ml vegetable oil,
1 tbsp top salt,
1 tbsp Sahara,
200 ml 9% vinegar.

Cooking:
Grate the beets on a coarse grater, pass all the other ingredients through a meat grinder. Combine everything together, mix and cook over low heat for 40 minutes under the lid and 20 minutes without the lid. Spread hot in jars and roll up.

Ingredients:
2 kg of boiled beets,
400 g beans
400 g carrots
400 g onion
350 g tomato paste,
300 ml vegetable oil,
black pepper, salt - to taste.

Cooking:
Grate the boiled beets and carrots on a coarse grater, boil the beans until tender, cut the onion into rings. Fry carrots and onions in vegetable oil, add tomato paste, pepper, salt. Mix everything and simmer for 40 minutes. Spread hot in jars and roll up.

Ingredients:
1 kg of beets.
For marinade:
½ stack vegetable oil,
3 tbsp Sahara,
1 tsp salt,
4-5 tbsp 9% vinegar,
1 tsp ground black pepper,
2 tsp cilantro seeds,
1 large head of garlic,
10 walnut kernels,
red ground pepper.

Cooking:
Chop the garlic, crush the walnuts with a knife and finely chop, crush the cilantro in a mortar. Combine all the ingredients for the marinade together and mix well. Pour the beets with marinade, mix again and put under oppression for a day in a cool place. Then spread the beets in jars, cover with a nylon lid and store in the refrigerator.

Ingredients:
1.2 kg beets,
2 kg sugar
1 lemon.

Cooking:
Boil or bake beets until half cooked. Then cool and pass through a meat grinder. Grate the lemon. Mix the beets with sugar and lemon and cook for 1 hour until the syrup thickens. Arrange the finished jam in sterilized jars and roll up the lids.

Beet drying

Thoroughly wash the root vegetables, peel them and cut into small noodles. Blanch in boiling salted water (5 g of salt per 1 liter of water) for 3 minutes. Then immediately cool in cold water. Dry the beet noodles at 85°C for 6 hours. An electric dryer can also cope with this task.

Ingredients:
1 kg beets,
50 g chopped dry marjoram,
50 g dry chopped parsley.
2 tbsp salt.

Cooking:
Select a small beetroot, wash it thoroughly, put it in a saucepan, pour boiling water over it and cook for an hour over low heat. Cool and peel the beets, cut them into thin circles, sprinkle with marjoram and parsley. Mix gently so as not to damage the circles. Put the beets on a baking sheet in one layer and place in an oven preheated to 100 degrees for 1 hour. Open the oven from time to time to release steam. Then remove the dried beets from the oven, cool, put in dry jars, cover with a plastic lid and store in the refrigerator. Beets can be withered in an electric dryer.

Freezing beets

Wash the roots well, peel, chop finely or coarsely (you can grate) of your choice. Spread the beets into bags in a thin layer, getting rid of excess air, or put in containers in small portions intended for cooking one dish, so as not to defrost the beets once again, and put in the freezer. Beets can be used to prepare your favorite dish without defrosting.

Beetroot blanks for the winter are tasty, healthy, and varied! So, dear hostesses, spare no effort and time, everything will return to you with pleasure from the results obtained and praise from loved ones.

Good luck preparing!

Larisa Shuftaykina