Preparations from beets for the winter overeating. Delicious beetroot recipes for the winter

Even ancient people knew about the benefits and nutritional value of beets. So, in the Far East and in India, a wild root crop was used for food, which gave rise to all modern types and varieties of beets. And the inhabitants of Babylon widely used beets to treat infectious diseases, fevers and other serious ailments. Remarkably, at the same time, it was the root crop that was used as a medicine, and beet tops were used for food. In ancient Rus', many dishes were prepared from this red-cheeked beauty: beetroot, borscht, botvinia, salads and preparations for the winter. The beets, cut into halves, served the girls as an excellent blush for the cheeks. As for the healing properties, beetroot is “out of competition” here. Firstly, the root contains flavonoids that help lower blood pressure, increase the strength of blood vessels and the formation of red blood cells. In addition, the composition of beets includes: organic acids, pectins, carotene, protein, vitamins of groups B, C and PP, as well as mineral salts. Regular consumption of beets improves the functioning of the digestive system, reduces the risk of thyroid diseases, and helps to remove toxins and decay products from the body. Beets for the winter in jars are a great option if there is no basement or cellar for storing fresh vegetables. We have selected the most delicious step-by-step recipes with a photo of harvesting beets for the winter: pickled, in salad, with carrots, in Korean, dressing for borscht, without sterilization and with it. After all, canned beets are amazingly combined with various products and ingredients - in first courses, salads, side dishes for meat and fish dishes. And what a delicious beetroot kvass! If you don’t know where to “attach” a generous harvest of root crops from your own beds, we suggest rolling up a couple of jars of our beetroot delicacies.

Pickled beets for the winter - a delicious step by step recipe with photos

Beets are one of the most useful and affordable vegetables that have a beneficial effect on all important organs and body systems. So, the daily use of beets has a positive effect on the state of the capillaries, the functioning of the brain, and the digestive tract. Use our step-by-step recipe with a photo, and you will prepare delicious pickled beets for the winter. Even partially damaged or small root crops will go into the "move", since they need to be chopped into pieces for pickling. It turns out extremely tasty - be sure to try it!

To harvest pickled beets for the winter, you will need the following ingredients:

• beets - how much do you plan to roll up
• boiled water - 1 l
• salt - 1.3 tbsp.
• sugar - 1.3 tbsp.
• allspice peas - 2 pcs.
• bay leaf - a couple of pieces
• cloves - 2 pcs.
• vinegar 9% - 60 ml

Step-by-step instructions for the recipe for pickled beets for the winter:

1. We sort out the root crops, wash them, cut off the "tails" and remove the damaged areas. We put it in a large saucepan, fill it with water and boil until soft - it will take about 30 - 40 minutes for small beets, and keep large vegetables on fire a little longer.

   
   

2. Before draining the water, we check the degree of readiness of the beets - we are guided "as for a vinaigrette." Drain the water and put the vegetables in a bowl. After cooling, cut off the skin.

   
   

3. Peeled beets cut into strips of medium size.

   
   

4. For the marinade, bring water to a boil and dissolve sugar and salt. Then add spices according to the recipe, stir and pour vinegar at the end.

   
   

5. We pack the boiled beets in clean, sterilized jars and fill them with hot marinade. Cover with lids and place in a large pot of warm water. We put on the fire and after boiling the water, the jars of beets (with a capacity of 0.5 l) keep for about 10 minutes. After cooling, we transfer to the pantry and wait for winter - for tasting.

Grated beets for the winter in jars - a simple recipe for dressing for borscht

Many housewives cook borscht with beets according to their "signature" recipes, with the addition of vegetables and spices in different variations. However, in any case, you will need the main and irreplaceable borscht ingredient - dressing with beets and carrots. By preparing a few cans of grated beets for the winter according to our simple recipe, you will always have a delicious base for borscht at hand. At the same time, the finished dish with such a dressing turns out to be much tastier than from ordinary beets, grated immediately before cooking. It is better to serve beetroot borscht with a slice of fresh bread and a spoonful of sour cream - just delicious!

Ingredients for borscht dressing for the winter with beets and carrots:

• beets - 3 kg
• carrots - 2 kg
• tomatoes - 2 kg
• Bulgarian pepper - 2.5 kg
• fresh parsley - ½ root and a bunch of greens
• celery and dill - bunch
• salt - to taste

A step-by-step description of the winter dressing recipe in jars with grated beets:

1. Wash vegetables for dressing under running water and peel (beets and carrots).
2. Pour boiling water over the tomatoes and remove the skin. Then we pass through a meat grinder and get tomato puree.
3. Pepper free from seeds and cut into pieces or straws of medium size.
4. Rub the peeled beets and carrots on a coarse grater.
5. Pour the tomato puree into a large saucepan and place over medium heat. After boiling, simmer for about 10 minutes.
6. Then add grated beets and carrots, as well as chopped peppers to the tomatoes. Mix everything, salt to taste and add chopped herbs. Simmer another 15 minutes.
7. We lay out hot borscht dressing in pre-sterilized jars and roll it up. We turn it upside down and, wrapping it in a warm blanket, wait for it to cool. Everything, you can clean the conservation in the pantry.

Delicious beet and tomato salad for the winter - a recipe without sterilization

Many holidays traditionally fall on winter time - New Year, Christmas, Epiphany. On such days, I want to diversify the menu with new flavor notes, and vitamins in winter will not interfere with the body. Therefore, a delicious canned beet and tomato salad for the winter will be a great addition to the festive and everyday menu. Prepare a couple of cans of beetroot salad without sterilization according to our recipe - and you can always surprise and delight your guests with a fresh and healthy dish in a summery way.

The list of ingredients for preparing a salad with beets and tomatoes for the winter:

• beets - 8 root crops
• onion - 3 pcs.
• tomatoes - 4 pcs.
• garlic - 2 cloves
• tomato juice - 1 cup
• vinegar - ½ cup
• sugar - 1 tbsp.
• vegetable oil - ½ cup
• salt - ½ tbsp.

The procedure for preparing beet and tomato salad for the winter is according to a recipe without sterilization:

1. We wash the beets and carrots, peel them and rub them on a fine grater.
2. Peel the onions and cut into small pieces.
3. Also wash the tomatoes and cut into small cubes.
4. We take a capacious pan and mix vegetable oil, tomato juice, sugar and salt in it. Put on medium heat and bring to a boil.
5. Then put the grated carrot and chopped onion into the pan, add the peeled garlic.
6. Boil for 10 - 15 minutes and add chopped tomatoes and beets. Mix all the ingredients thoroughly and continue to simmer for another 15 minutes.
7. Pour vinegar into the vegetable mixture and boil for about 5 minutes. We lay out the finished beetroot salad with vegetables in pre-sterilized jars and roll them up with clean lids. After cooling, we carry it for further storage in the pantry or cellar.

In winter, all that remains is to open the jar, put it beautifully on a dish and serve it to the table. You can decorate the beetroot salad with a sprig of dill or parsley.

Canned beets for the winter in Korean - the original recipe

Many lovers of oriental cuisine have already appreciated Korean carrots. However, for such a recipe, raw beets are also quite suitable, which will make a wonderful canned spicy snack. Ready Korean-style beets are best put in the refrigerator for an hour or two for better soaking with marinade and spices. We suggest using our original recipe - and you will provide your family with fresh vitamins for the whole winter.

Necessary ingredients for canned Korean-style beets for the winter:

• beets - 1 kg
• vinegar - 3 tbsp.
• garlic - 6 cloves
• black and red ground pepper - 0.5 tsp each everyone
• coriander powder - 1 tsp
• sugar - 1 tbsp.
• salt - 1 tsp
• sunflower oil - 3 - 4 tbsp.

The recipe for harvesting beets for the winter in Korean:

1. We wash the beets, but do not cut the “tails” and leaves. Place in a large saucepan, fill with water and put on fire. After boiling, boil for 10 - 15 minutes - the cooking time depends on the size of the root crops.
2. When the beets are slightly boiled (not to a soft state, but should remain almost fresh and hard), drain the water and again put the pan with vegetables under a cold stream. Fill and wait for the complete cooling of the root crops.
3. We clean the vegetables and rub them on a special “Korean” grater. Place in a bowl, sugar, salt, pour vinegar and mix thoroughly.
4. We lay out the salad in clean sterilized jars, trying to compact it tightly. Leave for 30 minutes - during this time the salad will "let" the juice.
5. We mix the spices according to the recipe, squeeze the garlic and mix - in a separate container.
6. We put a frying pan on the fire, pour oil and, without waiting for it to boil, add a mixture of spices with garlic. Stirring, fry for about 10 seconds, no more. Pour the salad in jars with fried spices and cover with lids. For long-term storage, preservation should be sterilized in hot water for about 10 minutes. Spicy "Korean" beetroot salad is ready!

How to store beets in winter at home - video

To store beets in winter at home, care should be taken in advance to create the most optimal conditions for root crops. Our video contains useful tips - stick to them and your beet crop will safely "overwinter" without losing its presentation and useful properties.

It is impossible to find a way to preserve beets simpler than pickling. Pieces of beetroot, rich in taste and pleasantly crispy, are just a godsend for absolutely any dish.

You will need:

• 800 g of beets;
• 4 incomplete tsp vinegar;
• 2 incomplete art. l. salt;
• a quarter cup of sugar;
• 5 glasses of water;
• 3 cloves stars;
• 3 peas of allspice.

Cooking steps:

1. Beets are thoroughly washed, and then boiled over medium heat until fully cooked. Cooled and cleaned.
2. The root crop is cut into thin strips or simply crushed with a grater.
3. The crushed beets are laid out in jars that have been washed and dried beforehand, but not sterilized.
4. Water is poured into the container for preparing the marinade, spices are poured, and salt and sugar are also added. The liquid is brought to a boil.
5. Prepared jars are poured with boiling marinade.
6. All containers with laid out beets are immediately poured with vinegar, covered with pre-boiled lids and sterilized for a quarter of an hour.
7. Upon completion of sterilization, the jars roll up and cool down.

canned apple salad recipe

The peculiarity of this salad is that it is preserved quickly enough, and eaten at lightning speed. In addition, the combination of ingredients such as carrots, beets and apples makes the preparation as vitaminized as possible.

You will need:

• 3 kg of young beets;
• 2 kg Antonov apples;
• 1.5 kg of carrots;
• 6 with a slide st. l. salt;
• 1.5 cups of any vegetable oil;
• half a liter of water.

Cooking steps:

1. The beets are thoroughly washed and put into a deep container.
2. The vegetable is filled with water and put on fire.
3. On medium heat, the beets are boiled until half cooked.
4. The root crop is cooled and crushed with a grater.
5. The apples are washed. The peel and core are removed from them. They are finely chopped or ground on a grater.
6. Carrots are also peeled and rubbed.
7. All prepared components are laid out in a deep container.
8. Oil, salt and water are added. Everything is thoroughly mixed and put on fire.
9. The salad is cooked for a quarter of an hour.
10. Banks are treated with soda and must be sterilized.

When the salad is ready, it is immediately laid out in jars and rolled up.

Canned caviar

Zucchini, like eggplant caviar, is well known to everyone. But little is known about beetroot. Although in terms of taste, it surpasses other options.

You will need:

• 1.5 kg of beets;
• 250 g of young carrots;
• 250 g of onion;
• 2 pcs. any sweet pepper;
• 2 pcs. red pepper;
• 250 g of tomatoes;
• salt;
• sugar.

Cooking steps:

1. The beetroot is boiled. After that, it is cooled, cleaned and crushed with a grater.
2. Tomatoes are drenched in boiling water. After this manipulation, they are easily peeled and finely chopped.
3. Carrots are also chopped with a regular grater.
4. Peppers and onions are cut as small as possible.
5. All prepared vegetables are laid out in a deep container, bulk ingredients are added to them: salt and sugar.
6. All ingredients are thoroughly mixed and the container is put on fire.
7. Stew vegetables should be at least half an hour, stirring as often as possible.
8. The finished caviar is laid out in clean and dry jars, after which it is sterilized for a quarter of an hour.
9. It remains only to roll up, turn the jars over and wrap.

Such a homemade dish, prepared by oneself, will never compare with the one offered to try in the dining room. It is very tasty to spread bread with such caviar. It perfectly complements any side dish.

Appetizing appetizer of canned boiled beets with beans

Preserved beets are often used to make delicious borscht, but if you add one more ingredient to the preparation - beans, then in winter it remains to boil potatoes with meat, add the contents of the jar and safely invite everyone to a family dinner.

Ingredients:

• 1 liter of beans (raw);
• 750 g of beets;
• 950 g tomatoes (ripe red);
• 500 g carrots;
• 480 g of onion;
• 350 g sweet pepper;
• 260 ml vegetable oil;
• 125 g of sugar sand;
• 35 g of table salt;
• 250 ml tomato sauce;
• 15 ml of vinegar essence.

Cooking:

1. Pre-fill the beans with water for 10 hours, then boil, making sure that they do not boil.
2. After blanching, remove the skin from the tomatoes with a sharp knife (if there is no time or desire, you can not peel).
3. Grate raw vegetables (carrots and beets) on a grater with large holes.
4. Peel the peppers from the seed pods and cut them together with the onions into thin half rings.
5. Send all prepared (chopped) vegetables to a large container, then add the rest of the ingredients (except for the essence) and put on high heat.
6. After a rapid boil, reduce the fire to a minimum. Boil a little longer than an hour and a half.
7. Pour in the essence, immediately decompose into small glass containers, cork with tin lids.

"Quick" - preservation of beets without sterilization

The simplicity of the recipe, the absence of long-term sterilization, the appetizing appearance and excellent taste have turned this preparation into a preservation popular in every kitchen. Residents of apartments, for whom it is problematic to store beets in winter, will especially appreciate the recipe, because despite all the tricks, it will certainly turn into a soft “accordion”.

Ingredients:

• 1 kg 850 g beets;
• 2 kg 650 g tomatoes;
• 315 g of garlic (for those who do not like spicy, you can reduce the amount);
• 280 ml refined oil;
• 50 g chili pepper;
• 30 g of salt;
• 45 g of sugar sand.

Cooking:

1. Grind raw vegetables - rub the beets, and turn the tomatoes into puree with a blender or meat grinder.
2. Cook together with butter for a little less than two hours, trying to mix often and thoroughly.
3. Add the remaining ingredients, boil at a slow boil for a quarter of an hour and send to the prepared container (sterilized clean and hot jars).
4. Cool upside down, you can not even wrap.

Preparation for borscht with cabbage

You will need:

• 1 kg of tomatoes;
• 1 kg of onion;
• 2 kg of young carrots;
• a small head of cabbage;
• 1 kg of ordinary medium-sized beets;
• 3 incomplete art. l. salt;
• a third of a glass of sugar;
• a glass of any vegetable oil;
• incomplete glass of vinegar.

Cooking steps:

1. Tomatoes and onions are cut into half rings.
2. The cabbage is finely chopped.
3. Beets and carrots are crushed with a grater.
4. All ingredients, with the exception of vinegar and beets, are placed in a deep container and put on fire.
5. A quarter of an hour later, after the resulting mass boils, you can add beets and pour in vinegar.
6. The mass is boiled for a maximum of 10 minutes.
7. Ready dressing is laid out in pre-sterilized jars and rolled up.

This dressing makes an excellent borscht.

Leaves pickling

Beet tops are very useful. And if you cook it right, it is still incredibly tasty.

You will need:

• tops stalks - 300 g;
• salt - 1 tsp with top;
• sugar - 0.5 tsp;
• garlic - 1 clove;
• horseradish - half a sheet;
• dill - 1 umbrella;
• allspice - 5 pcs.;
• black pepper - 10 pcs;
• vinegar - a quarter cup.

Cooking steps:

1. The stalks of leaf tops are thoroughly washed and cut. The size of the pieces depends on where you plan to use the finished product. If in soup - then small, if in the form of a snack - you can cut it longer.
2. Finely chopped garlic and horseradish are placed in jars washed in advance with soda and treated with boiling water, dill and a mixture of peppers are added.
3. To the very edges of the bank is filled with beet stalks.
4. The filled jar is poured with cooked boiling water and must be infused for a couple of minutes.
5. After the time has elapsed, the boiling water is poured into the container.
6. In the same way, another filling is made, after which empty cans must be covered with prepared lids.
7. Sugar and salt are poured into the water drained into the container. The resulting mixture is put on fire, brought to a boil.
8. Vinegar and hot brine are poured into each of the jars.
9. It remains to roll up the jars with lids and wrap them until they are completely cool.

How to pickle beets for the winter (video)

Despite the fact that you can buy beets without any problems at any time of the year, the period of their conservation still falls on autumn. With the help of delicious and simple preparations, you can not only significantly reduce cooking time, but also complement the festive table with wonderful dishes. Moreover, not only dressings and salads can be prepared from beets. It goes well with berries, and jam and marmalade are cooked from it.

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.

Most often, beet preparations for the winter are made when the harvest of the mentioned vegetable was successful, and there is nowhere to store it. In this article, we will present you with several recipes for delicious and nutritious snacks, the implementation of which does not require a lot of effort, time and ingredients.

After mixing all the ingredients, they are boiled for ¼ hour. After a while, table vinegar is added to the vegetables and immediately removed from the stove.

Seaming process

Beet blanks for the winter are best done using small jars. They are thoroughly washed and sterilized over steam. After that, hot caviar is laid out in the container and immediately rolled up using boiled tin lids.

After completing the described steps, the jars of beets are wrapped in a thick blanket and left at room temperature for 1-3 days. After the time has passed, they are removed to the pantry or cellar.

Jars of beetroot caviar should be opened only after 3-4 weeks. During this short period of time, the vegetables will be saturated with the aromas of seasonings and spices, they will become more saturated and tasty.

Preparations for the winter from beets for borscht

Borscht is a very hearty and tasty dish. However, it takes a lot of free time to prepare it. To significantly shorten this process, we recommend using winter beet preparations for borscht. How to cook them at home, we will tell right now. For this we need:

• Bulgarian sweet pepper - 2 pcs.;
• large beets (fresh young) - 1 pc.;
• juicy carrots - 2 large pieces;
• white onion - 2 large heads;
• sweet large tomatoes - 3 pcs.;
• coarse table salt - 1 dessert spoon;
• beet sugar - 1 large spoon;
• vinegar 9% table - 2 large spoons;
• vegetable oil (use refined, without flavor) - about 3-4 large spoons (add at your discretion);
• fresh herbs - use to taste.

Preparing the Ingredients

Usually, preparations for the winter from beets and carrots are made very quickly and easily. And borscht dressing is no exception. To cook it at home, you should carefully process all the vegetables. Large beets and juicy carrots are peeled and then rubbed on a large grater. As for white onions and bell peppers, they are also cleaned, after which the first vegetable is cut into cubes.

Finally, the tomatoes are processed. They are thoroughly washed in hot water, and then put in a blender along with pepper. At the highest speed, the ingredients are ground to a homogeneous slurry.

Heat treatment of products

To make borscht preparations from beets for the winter, you should use thick-walled dishes. It is put on a strong fire, and then vegetable oil, onions and carrots are added. After frying the ingredients until golden brown, spread the beets to them. In this composition, the vegetables are stewed for about 10 minutes. After that, a gruel made from fresh tomatoes and sweet peppers is added to them.

Having flavored the products with coarse table salt, they are cooked under the lid for 40 minutes. In this case, the vegetables periodically interfere with a large spoon. At the very end, fresh herbs and table vinegar are laid out to them.

How to roll up?

After the heat treatment, soft and fragrant vegetables are laid out in pre-sterilized jars. Then they are closed with tin lids and turned upside down. Covering canned foods with a terry towel, they are left to cool completely for 1-2 days.

Now you know how beets are prepared for borscht. Preparations for the winter in jars should be stored in a dark place. If you have the opportunity, then canned vegetables can be placed in the refrigerator or cellar. If it is not there, then such a blank will be well preserved at room temperature.

How to use?

Using the borscht preparation is quite simple. It is spread in the right amount in a strong meat broth and brought to a boil. After 3-5 minutes, the soup is considered completely ready.

Pickling beet tops for the winter

Few people know, but not only beet tubers, but also its tops can be harvested for the winter. Using such greens, you will get a very healthy and nutritious salad that can be consumed just like that, and added to various soups, goulash.

So how is beet tops pickled? Harvesting for the winter requires the use of the following products:

• young beet tops along with small tubers - use at your discretion;
• medium-sized granulated sugar - 4 large spoons;
• table salt - 1 large spoon;
• vinegar 9% table - about 50 ml;
• refined vegetable oil - 40 ml;
• black peppercorns - optional;
• bay leaves - 2 pcs.

Processing the main component

In order for the preparation of beet tops to be as tasty and healthy as possible, it should be plucked as young as possible, when the tubers have just begun to thicken.

Fresh greens with fruits are thoroughly washed in hot and then cold water, after which they are strongly shaken off and finely chopped with a sharp knife.

Making a marinade

The marinade for beetroot harvesting from tops is quite simple. Pour 1.5 liters of water into a deep saucepan and bring it to a boil. After that, table salt, granulated sugar, black peppercorns, vegetable oil and bay leaves are added to it. After thoroughly mixing the components, they are kept on fire for about 2 minutes, and then used for their intended purpose.

Preservation of beet greens

While the marinade is boiling on the stove, they begin to form the workpiece. To do this, use small glass jars, which are pre-sterilized by any known method. They lay out the beet tops in them and tamp it well. After that, the product is poured with boiling marinade and left for 20-35 minutes.

During this time, the jars should cool slightly, and the brine should change in color. It is again poured into the pan and brought to a boil. Next, the marinade is re-filled into jars and immediately rolled up.

Having made a blank from beet tops, it is left at room temperature until it has completely cooled down. After that, it is removed to the underground or cellar.

To get the most delicious and rich salad, pickled beet tops are kept in a dark place for 1.7-2 months. Over this rather long period of time, the greens will be saturated with the aromas of brine, become soft, tender and very juicy.

How to apply in cooking?

As mentioned above, there are many ways to use pickled beet tops in cooking. Very often it is served at the table as a salad. Although some chefs prefer to use such a blank for making borscht and cabbage soup. It makes the first dish more rich, fragrant and tasty.

Summing up

Using fresh or boiled beets, as well as their greens, you can quickly make a delicious and fragrant pickled snack. It should be noted that such preparations have a rather high calorie content. In this regard, they should not be abused by those who are obese or dieting.