Harvesting for the winter beets in their own juice. How to make bean salad
In the hot season of home canning, many housewives unfairly ignore beets. And absolutely in vain! From this tasty and incredibly healthy vegetable, you can cook a wide variety of preparations for every taste, and our selection of recipes will help you with this.
Delicious and fragrant beetroot salad got its sonorous name not by chance. It could often be found in Soviet times on store shelves, and it sold out just instantly. Unfortunately, now you can’t find jars of salad in the supermarket, but you can cook it yourself from fresh natural products.
To prepare beetroot salad, we need:
- 600 gr. beets;
- 400 gr. Luke;
- 2 large tomatoes;
- 30 gr. salt;
- 60 gr. Sahara;
- 100 ml of natural apple cider vinegar;
- half a cup of sunflower oil (and a little more for frying the onions).
Cooking
- Boil the beets whole, without cutting off the tails, in order to preserve all the vitamins in it. Peel the cooled fruits and cut into cubes of medium thickness.
- Finely chop the onion, mash the tomatoes with a blender or a regular grater. Saute the onion rings until lightly browned.
- Add tomato puree and simmer uncovered for 10 minutes. Put beets to the onion, salt, add sugar, oil and vinegar and boil the resulting mass for another half hour. Optionally, at this stage, you can add any spices to the dish.
- Put the finished snack in sterile jars and seal tightly.
Delicate and fragrant beet caviar is liked by both adults and children for its unusual sweetish taste and delicious aroma. It can be used as an addition to main dishes, as well as for making sandwiches.
To prepare caviar from 2 kg of beets, you will need:
- 3 kg of juicy tomatoes;
- 6 bell peppers;
- 3 hot peppers;
- a glass of chopped garlic;
- 50 gr. salt (can be adjusted during cooking);
- a glass of sunflower oil.
Cooking
- Grind all the listed vegetables with a meat grinder or blender separately.
- Pour all the oil into a heat-resistant dish, put the beets and simmer for half an hour.
- Add tomato puree and boil caviar for another 40 minutes. Put the pepper to the vegetables and cook for another half hour.
- At the end, add garlic, salt and boil for 10 minutes.
- Arrange hot caviar in small sterilized jars and cork with lids. Leave the jars warm until their contents are completely cool.
Spicy beetroot salad for the winter
Quick and easy to prepare salad will be a real salvation for busy housewives. In winter, it perfectly diversifies the diet of the family and provides the body with vitamins and trace elements. Such a salad is indispensable in the cold season, as a large amount of garlic in its composition will help resist viruses.
To prepare the salad you will need:
- 4 kg of beets;
- half a kilo of onions and sweet peppers;
- 2 kg of ripe tomatoes;
- 40 gr. salt;
- half a glass of sugar;
- half a glass of sunflower oil;
- a glass of chopped garlic;
- 20 ml of vinegar essence.
Cooking
- All vegetables (beets, sweet peppers, tomatoes), except garlic, cut into medium-sized cubes, put in a container for further cooking.
- Add a mixture of oil, salt and sugar and essence and simmer covered for an hour.
- Add garlic to the vegetables and cook the salad for another 10 minutes.
- Transfer the hot beetroot salad to pre-sterilized jars and roll up.
Pickled beets "Amazing"
For a two-liter jar you will need:
- 3 medium beets;
- 4 large tomatoes;
- 2 carrots;
- 5 cloves of garlic;
- half a pod of hot pepper;
- a few sprigs of dill and parsley;
- 1 liter of water;
- 20 gr. salt;
- 40 gr. Sahara;
- 10 ml of vinegar essence (70%).
Cooking
- Peel beets and carrots, cut into thin circles.
- Also chop the tomatoes.
- In a sterile jar, put sprigs of greenery, garlic chopped into thin slices, hot pepper rings. On top, alternate layers of beets, tomatoes and carrots until the jar is full.
- Add the vinegar essence to the water along with sugar and salt, boil everything and pour the mixture over the vegetables.
- Clog the bank. Store the snack in the refrigerator or cellar.
When harvesting, gardeners often cut and discard beet tops. And in vain! After all, it contains a huge amount of vitamins and minerals, so necessary for our body in winter. Pickled beet tops will be an excellent dressing for cabbage soup and borscht, as well as complement vegetable salads.
For the recipe you will need:
- 1 kg of beet leaves;
- 2 sprigs of dill along with umbrellas;
- 2 sheets of cherries and currants;
- 50 gr. chopped garlic;
- 20 gr. coarse salt.
Cooking
- Wash the leaves thoroughly, chop into large pieces and put in a saucepan or basin, adding salt to each layer and shifting with currant and cherry leaves, dill and garlic.
- Cover the container with a clean cloth, place the load on top.
- Leave the tops warm for 3 days.
- Then transfer to jars, cork with nylon lids and put in the cold for storage.
It should be noted here that beets are not just a tasty root crop, but also healthy. By the number of vitamins contained, and, consequently, by the benefits for the human body, this vegetable is the leader among its fellows. Beetroot dishes help fight cancer cells, constipation, affect brain activity and significantly increase stamina.
Simply put, this is a whole complex of vitamins, which in pharmacies we are offered to buy for a lot of money. But why, when nature is already giving us free help? And beetroot preparations for the winter are the best confirmation of this.
And now let's get acquainted with very tasty beetroot recipes, for sure there are some in the kitchen arsenal of any housewife.
Caviar "Tenderness"
Required Ingredients:
- beets - 1.5 kg;
- eggplant - 1.5 kg;
- apples - 1.5 kg;
- sugar - 5 tbsp. l.;
- salt - 1.5 tbsp. l.;
- vegetable oil - 80 g.
Grind beets, apples, eggplants into equal ribbons of any thickness. Mix the crushed ingredients, salt and sweeten in the indicated quantities. Keep on fire for 55 minutes. Put the resulting mass in a frying pan and put it on the minimum heat level for 30 minutes. The lid must be closed during this time. Then remove the lid and keep on the stove for another 20 minutes. After cooking, distribute the caviar in a container.
The easiest and favorite way to store beets for the winter with housewives is preparations for borscht. They are made very simply and quickly. Beets should be thoroughly washed, peeled and cut into thin strips. Put the peeled vegetable in plastic bags and put in the freezer. The method is very popular, since there is hardly a person who, in the winter cold, refuses fresh vegetables in rich borscht. Note that other components of borscht are also added to such winter dressings from beets: carrots, lettuce, cherry tomatoes, peppers (can be stored in the freezer in the same way as beets). In addition to freshly frozen vegetables, pickled or pickled beets can be used. We invite you to familiarize yourself with an interesting recipe for borscht from beets harvested for the winter. Borscht with marinated beets "Coquette" will appeal to representatives of absolutely any cuisine, and you will definitely be asked for the recipe. True, its preparation will require certain material costs, since there are more ingredients here than in traditional borscht. Required Ingredients: So, put the chicken to boil in cold water so that the water slightly covers the bird. Here we immediately add onions, peeled carrots and greens. Bring the water to a boil and remove the resulting foam, then put it on a small fire and close the lid. We are waiting for the complete readiness of the chicken (about an hour). To ensure that no foam remains in the pan, the chicken should be pulled out, strain the broth, wash the pan, and then refill it with the strained broth. At this time, peel the bird from the skin and divide it into thin fibers, periodically sprinkle with broth so that the chicken does not dry out. Next, cut the potatoes into small cubes. Cut cabbage into thin strips. Following the advice of nutritionists, this vegetable can first be poured with boiling water, let it boil and cook for about 10 minutes. This is done in order to get rid of the trace elements of cabbage, which cause unpleasant sensations of heaviness in the stomach. After this procedure, add it to the broth. Then cut the peppers in half, remove the seeds and send the vegetables for 7 minutes in the microwave. Then we take them out and easily remove the skin. Canned tomatoes are a great substitute for fresh ones in winter. Grind them with a blender. We grate the carrots and put them in a pan with a piece of butter (this will allow the vegetable to retain nutrients). After a few minutes of frying, add the ground tomatoes and simmer on the fire for 5 minutes. Finally, we got to the beets. Pickled beets can be purchased or made with your own hands. We extract the beets from the jar and three of them on a coarse grater. My beans.
Borscht with beets
Beetroot borscht "Coquette"
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 variety. 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. Put in 3-liter jars (fill about ⅔ of the jar with beets), pour 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, stir, 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
Recipes for homemade preparations without sterilization for the winter are a good way to replenish stocks with delicious compotes, jams, pickles and other snacks, ready meals. Do not forget to follow the advice of experienced craftsmen who will help you prepare quality canned food, as well as share your secrets to keep them at home.
It is important to take precautions to preserve conservation. Every housewife knows perfectly well that due to heat treatment, you can get rid of germs and infections, so home cooking is always very carefully sterilized. If the lids are swollen, the contents of such blanks can no longer be eaten.
Despite this, you can prepare homemade preparations for the winter without sterilization - this method is much easier. Thus, you can save a lot of useful trace elements and vitamins in products. When using this method, you must also follow certain rules, otherwise all the work will be wasted.
Do you think it's possible to pickle without sterilizing the jars?
Yes, you canNo, everything will explode
How to Prepare Banks
Everything is pretty simple. Banks should be washed, checked for chips, cracks. They must be just perfect! It is also necessary to check the covers: if they are twisted, it is desirable that they are new.
This preparation has a slightly spicy aftertaste.
Products for canned beets are taken as follows:
- Kilogram of beets.
- 200 ml of water.
- 200 ml 9% vinegar.
- 1 tablespoon of sugar.
- Half 1 tsp. salt.
- A few black peppercorns and one bay leaf per jar.
- Half a cinnamon stick.
Preservation sequence:
- The beets are cleaned of dirt and washed well, then poured with water and put to boil.
- After that, the water is drained, and the beets cool.
- Cold vegetables are peeled and cut into arbitrary cubes.
- Sterilize the containers and, until they have cooled down, put pieces of beets in them.
- At this time, boil a glass of water with vinegar, bay leaves (2 pcs), black pepper (4 peas), cinnamon, sugar and salt.
- Containers with beets are poured with marinade, twisted with lids and left upside down for 12 hours. After that, the blanks are transferred to a dark and cool place.
Such a beetroot is prepared quickly. The recipe is for 4 liter jars.
First of all, prepare the following products:
- Beets - 2 kg.
- 9% vinegar - 2 tbsp. l.
- 4 cups of water or beetroot broth.
- Up to 8 tbsp. l. Sahara.
- Salt - 2 tsp
- Carnation - 8 pcs.
- Several bay leaves.
Cooking process:
- Beetroot fruits are well cleaned. Everything is washed thoroughly.
- Now the beets need to be boiled until cooked, which is checked with a knife. It must freely pierce the product.
- The broth is poured into a separate cup and cooled.
- After cooling, the tubers are peeled and cut into strips.
- Beet billets are placed in jars. 1-2 bay leaves and 2 cloves are placed on top.
- 4 cups of broth is again placed on the stove, where you need to add salt, sugar and vinegar. After boiling, the mixture is poured into jars.
- Banks twist and turn upside down. Leave for 10 minutes. And after cooling, turn over and put in a dark and cool place.
A vegetable prepared in this way prevents the development of atherosclerosis, as it cleans the vessels.
Required Ingredients:
- Water - 1 liter.
- Salt - 100 g.
- Sugar - 4 tbsp. l.
- Beets - 1 kg.
Beets are prepared like this:
- Water is boiled in a pot and then cooled. After that, salt and sugar are added to the liquid.
- The beets are boiled in another pan, after which the water is drained and only vegetables remain.
- After that, they are peeled and cut into slices in any form.
- Everything is placed in containers and poured with marinade, after which the jars are twisted.
For borscht
In the summer, you can prepare dressing for borscht.
For this you will need the following products:
- Beets - 3 kg.
- 2 onions of medium size.
- Half a kilo of tomatoes.
- Carrots - 1 kg.
- Bulgarian pepper - 0.5 kg.
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
- Other spices to taste.
The preparation procedure consists of the following steps:
- Containers and lids are prepared in advance. Then they are kept warm.
- Tomatoes are crushed to the state of gruel. To do this, take a blender or meat grinder.
- Beets are peeled and cut into strips.
- Peeled carrots are rubbed on a grater.
- Onion heads are peeled and cut into cubes.
- Bulgarian pepper is cut in the same way.
- Tomato gruel is boiled over a fire for 15 minutes, spices, salt and sugar are added to it.
- After that, beets are added to the tomato mass, and after 20 minutes, the rest of the vegetables.
- After that, another 30 minutes you need to boil the dressing.
- Then the mass is poured into jars, which are well twisted. After the gas station has cooled down, it can be cleaned in a specially designated place - dark and cool.
Prepare these foods:
- Beets - 1 kg.
- Vegetable oil - 100 ml.
- 3 art. l. Sahara.
- Salt - 1 tsp.
- 9% vinegar - 4-5 tbsp. l.
- Black ground pepper - 1 tsp.
- cilantro seeds - 1 tsp
- Garlic - 1 large head.
- Walnuts - 10 pcs.
- Ground red pepper.
Work sequence:
- Garlic and walnuts are crushed, and cilantro is ground with a mortar.
- All products intended for the marinade are combined.
- Beets cut into large strips are poured with marinade and put under oppression for a day.
- After that, the beets are laid out in jars, they are closed with a nylon lid and placed in the refrigerator.
Beets boiled for the winter without sterilization
Such beets are usually harvested for vinaigrette.
Required products:
- 2 kg of beets.
- 2 liters of brine water.
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
- 5 peas of black and allspice.
- Mustard beans - 5 pcs.
- Carnation - 5 pcs.
- Table vinegar - 1 tbsp. l.
Cooking:
- Rinse the root crop well and boil until soft, cool.
- Cut the beets into cubes, the size is selected as desired.
- Arrange the blanks in clean, previously well-washed jars.
- Now the marinade is being prepared: water is brought to a boil, salt, sugar and other spices are added to it.
- Boil the brine for another 10 minutes, so some of the water will evaporate and the liquid will become more saturated.
- Hot brine is poured into jars, after which you need to add a spoonful of vinegar to each of them and immediately roll up the container. Now you can leave the workpieces to cool, and then transfer them to the marinade storage room.
Tips: 9% vinegar can replace 5%, but then take three glasses instead of two. You can sterilize the jars in a water bath, in the microwave, or in the oven. 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.
How and how much to store
Keep jars of canned beets best in the basement, cellar, refrigerator. It is important to determine a place for each jar, create a suitable climate, and then you can enjoy mouth-watering snacks until spring. Can also be stored on the balcony (the most important thing is to avoid frost!). Usually blanks are stored for no more than 2 years.
The healing and cleansing properties of beets have been used since ancient times. Modern housewives also give a special place to this incredibly vitamin-rich vegetable. In addition to a pleasant sweet taste, beetroot has a low calorie content, for which it has become a well-known dietary product. The amazing root crop is not afraid of the highest heat treatment, therefore, raw in salads and cooked in soups with casseroles, beets remain healthy. Beetroot preparations for the winter are an ideal option to treat yourself to vitamins and cook a delicious dinner in a quick way. So, harvested for future use, pickled beets will become a lifesaver in the preparation of borscht or salad. Knowledgeable cooks also often prepare kvass, beetroot caviar and even jam. There are many simple ways to harvest beets at home. Step-by-step recipes will help with the choice and once again convince that culinary tricks are available to everyone.
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