Winter preparations from beets. Preparations for the winter from beets

Beets are rich in vitamins, delicious 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 vegetables become bright, saturated color and unique taste. Serve a beetroot appetizer to the table especially well 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 canning beets for the winter using spices and spices. The result is universal gas station with which to cook delicious salads or first courses.

For 1 liter jar you will need next set products:

• beets - 300-350 gr;
• table salt, vinegar and sugar (1/2 tbsp each);
• carnation, 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. Sterilize seams in this case not necessary.

Vitamin salad with apples and carrots

Useful vegetable salad used as self snacks or as an accompaniment to meals. To roll 5 liters of such canned food into 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 out the vegetables from the pan, cool them natural way or in the refrigerator. Peel the beets from the skin and cut into thin, small slices.

Carrots and apples are also washed, after which they remove the peel and rub on a medium grater or cut sharp knife into small straws.

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

After 10-15 minutes of cooking hot mix 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 boiled in water in advance fully prepared. Then allowed to cool naturally, carefully peeled and cut into cubes of medium or large size(so that there is more space in the bank for pickle). Garlic is peeled and rinsed under water.

Vegetables are placed in a jar one by one. Beets first, garlic on top and Bay leaf. 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 right up to the very neck, corked and the seams are sent to be sterilized in large saucepan with boiling water for about 15-20 minutes.

Due to the properties of garlic and vinegar, under the right conditions, such a 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. Except fresh fruits beets 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 hot salad on 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 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. a small amount 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

Borscht - very convenient preparation V winter period, you just need to warm up the contents of the jar, and tasty first the dish is ready for the table. Z katka will save taste properties if you use classic recipe, and a little vinegar essence is added to the jars as a natural preservative.

In addition to beets for cooking borscht, they also take fresh onion, carrots, bell peppers, tomatoes and marinade spices - salt, sugar, black pepper and vinegar.

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 appears and pleasant aroma. After that, they are filled with fresh tomato puree and simmer 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 in a warm and dry place, and in winter use this mixture as ready gas station for cooking borscht or beetroot soup.

Winter vinaigrette - preparing your favorite salad

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

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.

Fall asleep in boiling water standard set spices from salt and ground pepper, a little refined oil, laurel.

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 juicy snack according to this old Russian recipe, you will need:

• White cabbage 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 spread in a clean glass jars layers on top of each other, and on top they throw lavrushka 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 gas station with a unique and juicy taste will add piquancy to meat and fish dishes, ideal as a sauce for traditional aspic.

For cooking according to the classic Russian recipe at home, use fresh roots horseradish and spices in the form of salt, sugar and ordinary vinegar. Horseradish washed under running water, cleanse 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 temperature regime, but it is even better to use it after 2-3 days of inactivity. Enjoy 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 sharp fill combined with many familiar dishes, and unlike the usual adjika, it is more useful.

To prepare such spicy sauce take the following ingredients:

• beets and carrots;
• Bulgarian and Cayenne pepper(Chile);
• 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 boiled beets soak 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 cool vegetable puree and grind it again in a blender and only then distribute it into sterile jars for storage.

Snack "assorted vegetables" - just lick your fingers

Beetroot recipes for the winter are different, popular salads such as "Alenka", "Winter Classics", etc. But so that everyone you treat remains full and satisfied, The best way- make an assorted appetizer with beets and beans, the output is a very tasty and completely 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. Take as spices 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.

To prepare winter salad from beets, you can take any recipe that is offered experienced housewives and follow it step by step execution. It will turn out delicious bright snack which is perfect for winter time for serving with meat, fish dishes, side dishes. You can diversify it by adding vegetables or spices.

Preparations for the winter from beets

How to cook winter preparations from beets, every housewife thought more than once. This healthy vegetable ideal for canning, because it retains its color, vitamin content. It can be rolled up in its entirety simple marinade from vinegar or make homemade complex salads that the whole family will love. You can combine beets, tomatoes, peppers, apples, and many other ingredients.

To get the right balanced salad with beets for the winter, you should prepare the main components and jars for twisting. Not every variety of beets is suitable for conservation - it is best to take fresh table fruits of dark red Egyptian or Bordeaux, you need to buy them right before harvesting. In addition to marinating in its entirety, salad cutting, you can preserve the vegetable as a dressing for soup. Then in the winter you do not have to spend time cooking.

There is a classification according to which beetroot salad can be distinguished for the winter in the following state of the vegetable:

• natural - the fruits are rolled in brine;
• pickled - use salt and oppression;
• pickled - with seasonings, spices, vinegar;
• salads - with onions, spices, other vegetables;
• soup condiments.

Preparing jars for canning

In order for the beetroot snack to stand for a long time for the winter, it is worth responsibly preparing jars and lids. First you need to carefully check all containers for chips, damage, cracks. Covers for seaming should be new, smooth, clean. If used metal lids, then they must be with a new gasket, without rust, twisting - they fit perfectly to the neck of the can, have no damage.

An important point in preparing beet salad for the winter is the sterilization of jars so that microorganisms do not get into the finished snack and do not harm health. This can be done like this:

1. Steam - boil water in a saucepan, put a grate or sieve on it, put the jar upside down. The process lasts 20 minutes, then you need to wait for the droplets of steam to drain, remove, put the bottom on a clean towel.
2. In water - put a board, a jar on the bottom of the pan, pour water. Boil for a quarter of an hour.
3. In a double boiler - put the jars in the device, turn on the cooking mode for a quarter of an hour.
4. In the microwave - pour a centimeter of water into a jar, put in the oven at maximum power for 2.5 minutes.
5. In the oven - preheat the cabinet to 160 degrees, heat the jars until the water droplets dry.

Beet salad recipes

Exist different recipes from beets for the winter, which are easy and simple to cook according to step by step instructions presented as a photo or video. The ingredients included in each dish can be different - spices, seasonings, onions with garlic, cabbage, apples, carrots, peppers. More experienced chefs can use interesting mixtures of seasonings, marinades for making beetroot salad for the winter, who will make another masterpiece of canning.

with carrots

bright color and undoubted benefits are different preparations from beets and carrots for the winter. They are good to serve as an independent dish or fill the soup. To facilitate the process, save time, you can scroll all the components through a meat grinder, and peeled tomatoes will add tenderness to the appetizer. If the taste seems too sweet, you can dilute it with onions, bell peppers.

Ingredients:

• beets - 3 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• garlic - 0.1 kg;
• vegetable oil - 400 ml;
• sugar - half a glass;
• red ground pepper- tea spoon;
• salt - 0.1 kg;
• vinegar essence- 30 ml.

Cooking method:

1. Rinse vegetables, peel, stalks. Grate carrots and beets. Cut the tomatoes into cubes.
2. Pour oil into a saucepan, heat over medium heat, lay half of the beets, sprinkle with sugar, sweat until soft, pour in the rest. After extracting the juice, add carrots, simmer until tender.
3. Add tomatoes, crushed garlic, pour in vinegar, season with spices, salt. Boil, cook over medium heat for 10 minutes.
4. Arrange in jars, twist, cool, store in a cool and dark place.
5. Serve as an appetizer.

with garlic

Quick and easy to prepare a healthy beetroot salad with garlic. It is nice to open it in winter or during the cold season to enjoy a spicy spicy taste, protect yourself from infection. Fragrant snack useful for those moments when unexpected guests arrived, and it takes time to treat them. The dish goes well with simple rye bread.

Ingredients:

• beets - half a kilo;
• garlic - 25 g;
• vegetable oil - 55 ml;
• vinegar essence - a tablespoon;
• a mixture of black and red ground pepper - 15 g;
• salt - 50 g;
• sugar - 30 g.

Cooking method:

1. Peel the beets, cut into thin long strips.
2. Crush the garlic, fry in oil in a frying pan along with the husk for a minute over low heat, dip the beetroot straw there. Simmer for a quarter of an hour, season with spices, close the lid. Simmer for 17 minutes, after 12 minutes add vinegar.
3. Put in sterilized jars, roll up, wrap, let cool. Keep cool.

with cabbage

How to cook vitamin salad from cabbage and beets with vinegar, the recipe will tell. Vegetables cooked according to it have vitamin charge, beautiful appearance, look good in the photo. Marinated appetizer is liked by adults as self-dish, but it is also good to use it as a dressing for healthy soup which is easy and simple to make.

Ingredients:

• beets - 1 kg;
• white cabbage - 1 kg;
• onion - 1 pc.;
• vinegar 10% - half a glass;
• sugar - ¾ cup;
• water - 0.3 l;
• salt - 1 tbsp. l.

Cooking method:

1. Rinse the beets, boil in water until soft, cool, remove the peel, grate coarsely.
2. Peel the cabbage from withered leaves, cut the head of cabbage into 4 parts, cut out the stalk, chop into strips.
3. Onion cut into cubes. Mix all vegetables in a large bowl with vinegar.
4. Make a marinade of sugar, salt, vinegar in boiling water. Cool, marinate the salad mixture, mash, press down with a press, leave for a day.
5. Arrange in jars, sterilize for half an hour, close with lids, wrap, cool, store in a cool place, protected from the sun.

with pepper

A salad for the winter with beets and peppers, cooked with the addition of vinegar marinade. It turns out spicy by adding onion and garlic, serves as a pleasant snack for meat, side dishes, fish. You can supplement it with tomato juice, cucumbers or beans to get a more satisfying twist. In its current form, the dish is distinguished by low calorie content and dietary orientation.

Ingredients:

• beets - 2 kg;
• tomatoes - ¾ kg;
• sweet pepper - 250 g;
• onions - 3 pcs.;
• garlic - head;
• salt - 50 g;
• sugar - half a glass;
• vinegar 9% - half a glass.

Cooking method:

1. Wash and peel the vegetables, cut the root crops and pepper into strips, dice the tomatoes, chop the onion, push the garlic through a press.
2. mix vegetable mix with salt, sugar, put on fire, simmer for 2/3 hours. 10 minutes before the end, pour the vinegar, arrange in jars, roll up.

Pickled beets

For lovers of natural taste, it will be interesting to learn how to pickle beets for the winter in order to embellish its aroma and preserve all the benefits to the maximum. To do this, there are several marinade recipes that use combinations of spices and seasonings. It turns out a delicious dish that emphasizes natural taste vegetables, looks good in the photo, pleases all household members.

Ingredients:

• beets - 1 kg;
• horseradish root - 30 g;
• bay leaf - 1 pc.;
• vinegar 9% - 1 cup;
• peppercorns - 5 pcs.;
• cinnamon - a stick;
• sugar - 30 g;
• salt - 20 g;
• carnation - 3 inflorescences;
• hot peppers- 2 pods.

Cooking method:

1. Boil the root crops, cool, cut into chips or cubes, put in jars.
2. Make a marinade from a liter of water, all spices, boil, marinate the mixture in jars.
3. Roll up, in a day the dish is ready for use.

With tomatoes

A salad with beets and tomatoes has a bright color and juiciness, which becomes more satisfying by adding beans to it. If desired, legumes can be replaced with any other cereal, peas, or completely removed from the recipe for a pure taste. The dish can be marinated, then it will be different piquant sweetness, but for lovers of spicy it is allowed to add garlic, onions, hot peppers there.

Ingredients:

• beets - 2 kg;
• carrots - 2 kg;
• onion - 2 kg;
• tomatoes - 2 kg;
• beans - 800 g;
• vegetable oil - 500 ml;
• water - half a liter;
• sugar - a glass;
• 9% vinegar - 200 ml;
• salt - ¼ cup.

Cooking method:

1. Soak beans in water for 9 hours. Coarsely rub the root crops, cut the tomatoes into slices, onion into half rings.
2. In a saucepan, mix water, oil, vinegar, seasonings, put vegetables, simmer for 2 hours.
3. Arrange in sterile jars, roll up, wrap until cool.

Boiled beetroot salad

Salads with boiled beets are very popular with housewives, because they turn out juicy, tender, and have a soft texture. It is good to use the product as an independent dish, for a side dish or in addition to baked potatoes. Plums and apple juice pouring add spice to this recipe, which makes the twist unusual in taste.

Ingredients:

• beets - 1500 g;
• blue plums- 800 g;
• freshly squeezed Apple juice- 1300 ml;
• sugar - a glass;
• salt - 10 g;
• carnation - 3 inflorescences.

Cooking method:

1. Rinse the root crops, boil until half cooked, pour over with cold water, remove the peel.
2. Cut into circles, put in layers in jars mixed with pitted plums cut in half.
3. Make a marinade from juice and seasonings, pour into jars, sterilize for a quarter of an hour for half-liter containers or half an hour for liter containers. Roll up.

Alenka

Saturated ruby ​​color turns out the popular light Alenka, cooked with the addition of garlic, tomatoes, bell peppers. Due to spices and seasonings, the appetizer has piquant note, slightly spicy taste and rich aroma. It is good to serve it with a side dish or instead of it, just eat it with bread or boiled potatoes. like it light dish to all lovers beetroot snacks.

Ingredients:

• beets - 4 kg;
• tomatoes - 2500 g;
• bell pepper - half a kilo;
• onion - 200 g;
• garlic - 2 heads;
• salt - 100 g;
• sugar - 30 g;
• unrefined sunflower oil - a glass;
• vinegar - ¾ cup.

Cooking method:

1. Boil beets of brightly saturated color, grate coarsely, put in a saucepan.
2. Scroll the tomatoes through a meat grinder, add to the beet mass.
3. Chop the onion, cut the pepper into cubes, send to the salad. Season with salt, sugar, butter.
4. Boil, cook for 25 minutes. Pass the garlic through a press, pour into the salad along with vinegar. Boil 5 minutes.
5. Arrange in jars, close with lids.

with apples

The recipe for beetroot salad with apples for the winter is unusual, because the combination of the sourness of apples and the tartness of beets adds piquancy to the taste. It turns out fragrant dish, for which it is better to choose sour apples. To give the appetizer even more unusual taste, you can combine a mixture of seasonings and spices in it, but even without them, it is loved by many and welcomed on the table.

Ingredients:

• beets - 3 kg;
• carrots - 1.2 kg;
• apples - 2 kg;
• sunflower oil - 250 ml;
• salt - 200 grams;
• water - 600 ml.

Cooking method:

1. Wash the root vegetables, remove the peel from the carrots. Cut the apples into 2 parts, clean the seeds and partitions, remove the peel.
2. Boil the beets until half cooked, remove the skin. Grate all the vegetables on a coarse grater, pour into the pan.
3. Stir, season with salt, oil, pour in water. Cook over low heat for half an hour.
4. decompose vegetable stew on sterilized jars.

Real jam

Vegetable caviar they also call beetroot salad for the winter lick your fingers, which is different amazing taste. This is achieved through the use fragrant spices and herbs fresh ingredients And unusual combinations. To enhance the taste, carrots, apples, mushrooms, bell peppers and chili peppers are added to the salad, but without them you get a very tasty dish for the winter.

Ingredients:

• beets - 1 kg;
• onions - 3 pcs.;
• garlic - 5 cloves;
• vegetable oil - 150 ml;
• tomato paste - 4 tsp;
• Provencal herbs- a pinch;
• vinegar essence - 20 ml.

Cooking method:

1. Rinse the root crops, boil until half cooked in salted water with spices.
2. Finely chop the onion, fry in vegetable oil until golden color, add coarsely grated beetroot mass there. Simmer for a third of an hour.
3. Season the mixture with tomato paste, salt, sugar, pepper, allspice peas, bay leaf, herbs. Stew with open lid 8 minutes, at the end add chopped garlic and pour vinegar.
4. Allow to cool slightly, arrange in jars, roll up, store on the balcony.

Video

Available from this root crop great amount dishes that are suitable both for a holiday and for everyday, tasty and healthy nutrition. The combination of beets with many products makes it possible to cook delicious treats strictly following the recipes and at the same time experimenting with the ingredients and the method of preparation.

Beetroot salad for the winter will be tasty and healthy, beetroot preparations for the winter will surprise you with their variety.

To surprise guests with this irreplaceable vegetable to which everyone has long been accustomed, do not stop at “herring under a fur coat” or “vinaigrette”.

There are a lot of beetroot salad recipes for preservation for the winter. a large number of apart from a variety of dressings and sauces.

But the most important thing that is in beets is its benefits, namely, not an ordinary set of elements that is not found in any other vegetable, and most importantly, it does not collapse during heat treatment.

Trace elements contained in beets: Carbohydrates - 14% of the composition: glucose, fructose, sucrose (the last 6%), pectins. Vitamins, minerals, trace elements: B, BB, C (a little), carotenoids, folic and pantothenic acids, potassium, iron , magnesium, manganese, iodine, cobalt, copper, zinc, phosphorus, sulfur, cesium, rubidium, chlorine, etc.

Organic acids: citric, oxalic, malic.

Amino acids: betaine, lysine, valine, arginine, histidine, etc.

Fiber is a lot.

Beetroot calories (in 100 grams): Calories, kcal: 40 Proteins, g: 1.5 Fats, g: 0.1 Carbohydrates, g: 8.8

To get perfect taste dishes always stick to the recipe and take into account all the subtleties of the recipe.

How to cook a salad for the winter from beets - 15 varieties

Ingredients:

• beets - 2 kg
• tomatoes - 750 gr
• pepper - 250 gr
• onion - 250 gr
• garlic - 100 gr

Cooking:

We cut the vegetables: we cut the beets and peppers into strips, the tomatoes into cubes, finely chop the onion. Place vegetables in a bowl and add crushed garlic, salt and sugar, mix. cooked over low heat, the workpiece will be 40 minutes. 10 minutes before the end of cooking, add 100 g of vinegar.
Ready vegetables hot lay out in sterile jars, roll up and wrap warm until completely cooled.

Ingredients:

• beets - 1.5 kg
• blue Hungarian plums - 0.8 kg
• apple juice - 1.3 l
• sugar - 250 ml
• salt - 10 gr
• cloves - a few pieces

Cooking:

Marinade: heat apple juice and seasonings.

Cut the beets boiled until half cooked into slices and put them together with plums - pitted in jars. Leave to sterilize for 20-30 minutes.

Beets are very useful product, it reduces the risk of cancer and problems with the vegetovascular system.

Ingredients:

• beets - 3 kg
• carrots - 500 gr
• onion - 500 gr
• boiled beans - 500 gr
• tomato paste - 0.5 l
• vegetable oil - 0.5 l

Cooking:

Grate boiled beets and carrots on a coarse grater. Bow mode in half rings. Put the vegetables in a bowl for cooking, add boiled beans, tomato paste and simmer over low heat for 60 minutes.

We immediately put the finished salad into jars.

Ingredients:

• green tomato - 1 kg
• red tomato - 0.5 kg
• Bulgarian red pepper - 0.5 kg
• raw beets - 0.5 kg
• carrots - 0.5 kg
• onion - 0.5 kg
• vegetable oil - 2 stack.
• sugar - 1 stack.
• vinegar - 2 tsp
• head of garlic - 2 pcs
• ground hot red pepper to taste

Cooking:

On a coarse grater, grate the beets and carrots, cut the tomatoes into slices, onion into half rings, cut the pepper into strips and chop the garlic. Place chopped vegetables in a bowl and mix thoroughly. Add sugar and salt and stir again. We put the mixture from vegetables on a slow fire and pour 1 cup of vegetable oil and bring to a boil. The salad is cooked for 30 minutes. After 20 minutes of cooking, add chopped garlic. Approximately 1-2 minutes before readiness, add 1 tsp. vinegar and stir. Add spices and hot pepper to taste.

Arrange the hot appetizer in sterile jars, roll up the lid and wrap it in a warm blanket until it cools.

Grate on fine grater beets pre-cooked to the floor. in sterile jars we put allspice, 2-3 cloves, 2-3 bay leaves to taste and lay the grated beets. Prepare marinade: 1 l. water, 40 gr. salt and sugar, and boil for 15 minutes. Add 3 tbsp to the brine. vinegar. Fill jars with beets with brine and sterilize for 15 minutes.

Ingredients:

• beets - 3 kg
• carrots - 1.5 kg
• apples - 2 kg
• vegetable oil - 300 gr
• salt - 6 tbsp.

Cooking:

Apples, boiled beets and carrots should be grated on a coarse grater. In a cooking pot, mix the ingredients thoroughly and add vegetable oil, salt and a little water. Boil the salad before rolling into jars for about 30-40 minutes over low heat.

Ingredients:

• beets 3.5 kg
• tomatoes, onions, carrots, sweet peppers - only 0.5 kg each
• horseradish root - 0.5 kg
• garlic - 1 head
• salt - 20 gr
• sugar - 10 gr
• vinegar - 2 gr
• oil - 250 ml

Cooking:

Finely chop all vegetables in a blender. Pour the oil into a saucepan, add salt and sugar, heat and pour the chopped vegetables and fry them over low heat until completely softened. ready mix we fall asleep in sterile jars, roll up and wrap in heat until completely cooled.

Vinegar is added to ready salad, so it does not evaporate, and the salad is better stored and has a more interesting taste.

Ingredients:

beets - 500 gr
garlic - 3 cloves
onion - 1 piece
cilantro seeds - 1 tsp
ground black pepper - 0.5 teaspoon

Cooking:

We chop the beets into a fine grater. Grate the garlic and add to the beets along with sugar and salt. Saute the onion in a heavy bottomed pan until translucent, turn off the heat and add the cilantro and black pepper. Pour the onion into a bowl with beets and put under pressure in the refrigerator for 12-14 hours.

Ingredients:

• beets - 1 pc.
• cabbage - 500 gr
• hot red pepper - half a pod
• garlic - 3 cloves
• vegetable oil - 100 gr
• salt - 1 tsp
• sugar - 0.4 cups
• vinegar 9% - 0.4 cups

Cooking:

Shred the cabbage on a shredder. Grate the beets on a medium grater. Cut the pepper into small pieces and crush the garlic. Pour the garlic and pepper into the mixture of vegetable oil and vinegar. Put the vegetables in an enamel bowl, mix and pour over the marinade. Send to infuse in a cold place for about a day and the salad is ready, or put the pickled salad in sterile jars, roll up and sterilize the salad for at least 60 minutes, then wrap it warm until it cools completely.

Alenka salad for the winter

Ingredients:

• beets - 4 kg
• ripe tomato- 1.7 kg
• vinegar 9% - 200 ml
• Bulgarian sweet - 0.7 kg
• garlic - 3 heads
• salt - 60 gr
• hot red pepper - 2 pcs
• parsley - bunch
• sugar - 250 gr
• sunflower oil - 0.5 l.

Cooking:

Grate beets on a coarse grater. Mash the tomatoes into a puree. Cut onion and pepper into small cubes. Grate the garlic on a fine grater and finely chop the greens. Simmer the onions for 10 minutes, then add the tomatoes, herbs, garlic, salt, pepper and sugar, and mix thoroughly, add the beets and vinegar and mix again. Cook for 40-45 minutes over low heat. Pour the mixture into sterile jars, roll up and wrap until completely cool.

Ingredients:

• Beets - 4-5 pcs
• pickles - 5 pcs
• onion - 1 pc.
• apple - 1 pc
• corn - 150 gr
• juice from 1/2 lemon
• olive oil- 4-5 tablespoons
• garlic - 2 cloves
• salt, ground black pepper - to taste

Cooking:

Cut the apple into small cubes and pickle, finely chop the onion. Add corn and pre-boiled beets cut into cubes. Add olive oil, salt, pepper and stir. Add garlic and refrigerate for 30 minutes.

Ingredients:

• beets - 2 kg
• onion - 1 kg
• tomato paste - 1 jar medium
• lemon or lemon juice(can be concentrated)
• salt and pepper - to taste
• garlic - a few cloves
• vegetable oil

Cooking:

Finely chop the onion and simmer in a saucepan over low heat. We grate the beets on a fine or medium grater, add to the pan with onions and simmer over low heat for 20-30 minutes, add tomato paste and simmer for another 30 minutes. 10 minutes before cooking, add chopped garlic and lemon juice. Roll into sterilized jars and wrap until completely cool.

Ingredients:

• beets - 2.5 kg
• tomatoes - 1 kg
• sweet pepper - 300 gr
• onion - 3 heads
• garlic - (2-3 heads)
• salt - 20 gr
• sugar - 130 gr
• vinegar 9% - 75 ml

Cooking:

Cut beets into strips, tomatoes into cubes, pepper into strips. Pour all the vegetables into a cooking container, add chopped garlic, salt and sugar. Mix thoroughly and set to simmer on a slow fire for 40 minutes, with the lid closed. Pour vinegar 5-10 minutes before cooking. We roll the finished vegetables into sterile jars.

Suitable as a dressing for borscht. If used as a separate salad, green onions should be added.

Ingredients:

• tomatoes - 5 kg
• beets - 0.4 kg
• sugar, salt - 30 gr. for 1 liter of water
• vinegar - 3 tsp
• dill, pepper, allspice

Cooking:

Make a brine: take 1 liter of unboiled water, add 30 gr. sugar with salt and 3 tsp. vinegar and add herbs. Put in jars chopped beets and seasonings. Add tomatoes and pour hot marinade. Put on sterilization for 3-5 minutes and roll up.

It can be used as a separate salad, as an ingredient for salads or borscht.

Marinade: 250 ml. water, vinegar -250 ml, 1 tsp. salt, 1 tbsp. l. sugar, and 2-3 cloves. Boil the marinade for 5 minutes and let cool. Pour the jars with beets with the finished marinade and roll them up. You don't need to sterilize.

To cook beets faster, place unpeeled root vegetables in plastic bag add some water and tie the bag tightly. Place this in a non-metal bowl and microwave for 20 minutes.

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

She is rich minerals: calcium, magnesium, potassium, iron, phosphorus. It contains vitamins: B1, B2, C and P. When eaten, especially as fresh juice, improves markedly general state body and it is cleansed.

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

For prevention, it can be made very tasty juice and use it 2 times a day for half a cup 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 delicious juice. Let it rest in the refrigerator for 2-3 hours. Dilute by half or to taste boiled water and drink half a cup 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 oh useful properties we have already spoken of this root crop. Now let's move on to the recipes themselves. various dishes from this vegetable.

Beet salad recipes for the winter

Recipe 1. beetroot salad with the addition of 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. Refined taste gives pickled vegetables vinegar, which is infused with herbs. 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 sweet root, mine, 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 do 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. Marinated beets are ready for further storage.

Beets for the winter for borscht

When preparing beets for soups and borscht, you can use them as additional ingredients add cabbage, beans, peas, etc.

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, rub the beets and carrots through coarse 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 in winter to festive table. 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.

Beets for the winter in jars are a useful addition to any dish. There are various preparation options. We advise you to try several options at once so that you can choose.

Sterilizing full jars is another way to eliminate bacteria that contribute to the rapid spoilage of canned foods.

Sterilization time for full jars:

• 0.5 liter - 10-15 minutes;
• 1 liter - 20-25 minutes;
• 3 liter - 30-35 min.

Sometimes beets are pickled for the winter without the need for sterilization. The marinade in this recipe is different sweet and sour taste, which is very harmoniously combined with the taste of root crops. Vegetables can be added separately and together with the marinade in soups or salads after cooking.

There are many recipes for making beets. Recipes differ from each other in the use of spices and spices. It all depends on what taste you like and how you plan to use the vegetable in a pickled form.

Such pickled beets are suitable both for dressing borscht, and in the form of a separate salad or making salads from it. For borscht, it is better to choose sweet varieties of beets, but, in general, it all depends on your taste.

Spices can be added to taste. Recipe for beets with sterilization: 0.5 liter cans are sterilized for 10 minutes, 1 liter for 15 minutes.

Ingredients for making beets for borscht for the winter:

• 1 liter of water;
• 40 g of sugar;
• 40 g of salt;
• 60 ml table vinegar 9%;
• Bell pepper;
• carnation;
• bay leaf;
• beets in the right amount

How to cook beets for borscht:

1. Wash the beetroot, cover with cold water and boil for about 20-30 minutes after it boils on the stove. It is better to cook over medium heat without adding salt.
2. Then pour the beets with cold water, cool, peel and cut into small pieces - depending on your goals.
3. In prepared clean jars put allspice (2-4 pieces), cloves (1-2 pieces), bay leaf (1 piece), and put chopped beets.

Recipe for marinade:

1. Add the indicated amount of ingredients to the water and heat, stirring, until the sugar and salt are dissolved.,
2. Once you have the marinade, fill the beets in jars, cover and sterilize for the amount of time indicated in the recipe description.
3. Roll up, turn on a clean towel until completely cooled and store in a cool place.

To prepare Korean beets for the winter, we need the following products:

• 1 kg of beets;
• 3 tablespoons of vinegar or more (to taste);
• 6 cloves of garlic;
• half a spoon of red and black pepper;
• 1 tsp coriander powder;
• 1 st. Sahara;
• at least 1 tsp. salt or to taste;
• 3-4 tablespoons of sunflower oil.

Cooking:

1. We wash the root crops, do not cut off any tails or leaves.
2. Put in a saucepan, pour cold water and cook for 10-15 minutes after the boiling point. The cooking time depends on the size of the vegetables. For that a short time the roots will only be lightly cooked, almost fresh.
3. Turn off the heat, drain the water and put the pot with vegetables under a stream of cold water. Change the water to cold until the vegetables cool.
4. We clean the root crops and chop them into strips on a special grater for Korean salads. Put in a bowl, sprinkle with salt and sugar, pour vinegar.
5. Mix and place in sterilized jars. We wait half an hour for the vegetables to release enough juice.
6. Spices are mixed and garlic is added.
7. Pour the oil into a heated frying pan and before it boils, pour a mixture of spices and garlic.
8. Stir and fry for 10 seconds! Immediately after frying, fill jarred food with fortified oil.
9. We close the jars with tight sterile lids and store the salad in the refrigerator. If you want to roll up a salad, then, closing the jars with sterile metal covers, sterilize the salad for 10 minutes - after the water temperature reaches 90 degrees.

How to prepare so that boiled beets in jars for the winter are always at hand.

Ingredients:

• Baked or boiled beets - 2-3 pcs. (700 g);
• salt - 1.5 tsp;
• sugar 4.5 tbsp. l.;
• lemon - 1 pc;
• vegetable oil - 70 ml.

How to cook beets for vinaigrette for the winter:

1. Boil beetroot until tender. Instead of boiling, you can wrap the vegetable in foil and bake in the oven for 30-40 minutes at 180 degrees.
2. Chilled beets are cleaned. Do not rush to take it out early, it should be completely ready. Checking the readiness of the product is not difficult, just pierce with a knife. If a sharp object passes in the same way as the clockwork, the beets are ready. Otherwise, increase the cooking time
3. Beets are cut into small cubes or rubbed on a coarse grater.
4. Put the beets in a frying pan or pan. Add sugar, salt, freshly squeezed juice of one lemon and pour in vegetable oil. For 15 minutes, put on the stove to simmer on low heat.
5. Wash glass jars thoroughly with baking soda and sterilize. Fill the jar tightly with beets. Put a piece of cloth or a waffle towel on the bottom of the container, put the jars of beets.
6. Pour warm water into a saucepan according to the level of the shoulders of the glass containers and sterilize after boiling for 10 minutes. Cover with lids and leave to cool completely. Beetroot is stored in jars in the winter in a cool pantry or in the refrigerator.

An excellent recipe for how boiled beets can be stored in jars for the winter. Pickled beetroot keeps well. Grated perfectly complements any hot dish and is suitable for cooking cold drinks, salads. This preparation will help reduce cooking because the beets are already processed and ready to use.

Maybe such a recipe will become “necessary” for you. It's time to try new dishes from your favorite vegetables!

Ingredients: beets (quantity optional).

For marinade:

• Water - 1 liter;
• Sugar 1 tbsp.;
• Salt 1 tbsp.;
• Vinegar 1 tbsp.

Cooking:

1. Root crops should be washed, boiled until tender, pour out water, pour cold water, peel, grate.
2. Place the beets in sterilized jars up to the shoulders.
3. Prepare the marinade by bringing to a boil.
4. Fill the beets with the hot marinade and roll them up immediately.
5. Banks are turned upside down, left to cool completely.

How to pickle beets in jars? This recipe is suitable for those who love beets in pure form or plans to use blanks from it for other dishes, for example, for borscht or vinaigrette. Another advantage of this recipe is that even small roots that are traditionally considered useless for anything can be used for it.

The first thing we need to do is wash and clean the beets from leaves and roots. Then boil the beets until they are fully cooked. Recently it has become popular to cook it in microwave oven with a little water, so for our recipe, this technique will not work, because the beetroot water will also come in handy.

Ready beets should be immediately put in cold water and left there for about twenty minutes. In the meantime, let's prepare the marinade. The broth is carefully filtered through cheesecloth, folded in several layers. Now for each liter of liquid we need to add 3 tbsp. tablespoons of sugar, 1 tbsp. a spoonful of salt, as well as one bud of cloves and two peas of sweet pepper.

Alternatively, you can add 1 teaspoon of citric acid, but that is up to you. Now take our beets, peel (thanks to cold water, the skin is completely removed from the root) and place them in sterilized jars. After rolling, all cans of canned beets should be placed in a container with water, brought to a boil and sterilized for 20 minutes.

Marinade without vinegar

How to pickle beets in jars without vinegar? Just!

• water - 1 l;
• salt (only coarse-grained) - 2 tbsp.;
• citric acid (in granules) - 1 tsp.
• sugar - 3 tbsp.

We fill the pot with water. Adding sugar citric acid and salt. Bring the resulting mixture to a boil.

Do you think a vinegar-free marinade is better?

Yes, that's betterI don't see the difference

Storage

Store jars of canned beets best in the cellar, basement, refrigerator, or even on the balcony (the most important thing is to avoid frost!). Sterilized blanks do not need a refrigerator. They can be stored at temperatures from 0 to 25 degrees for two years. The best place for storage is a dark pantry.

Thus, beet harvesting for the winter has several recipes. Which one is best for you is up to you to choose.