Natural beets for the winter. Video: "Beet caviar"

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.

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

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

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

We take 1 kilogram of beets and pass through a juicer. On average, we will get one or two glasses of pure 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.

From it you can cook very tasty dishes: vegetable salad, borscht, beetroot, soup, caviar, vinaigrette, side dishes, various sauces, as well as make syrup, juice, kvass and even make jam.

Beets for the winter - recipes. Very tasty!

So oh useful properties ah this root crop we've already talked about. 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. Put vegetables for salad in a saucepan, pour 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 vegetables in a pickled form, 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 a sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or straws for salad.

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

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

Recipe 2. Pickled beets without sterilization

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

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

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

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

Beets for the winter for borscht

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

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

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

Harvesting beets without pasteurization for the winter

Recipe 1. Harvesting beets with carrots for the winter

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

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

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

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

Recipe 2. Beetroot with tomatoes

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

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

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

Golden recipes for beet caviar for the winter

Summer-cooked caviar from the sweet root is best served in winter time to the holiday table. At the same time, it should be borne in mind that the taste of caviar harvesting will become the 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.

Beetroot salad for the winter can act as a full meal, snack, or even as a dressing for borscht. For those who will be faced with canning for the first time, it will not be difficult to implement the recipe in their kitchen.

Some beetroot cooking options are very different from what gourmets expect to get. Cooking time will vary depending on the amount of ingredients and cooking technology. But in most cases, it takes not a single hour to cope with the task. All because of the need for a rather large preparatory stage: Peel and chop or grate beets, prepare other ingredients, sterilization is also time consuming.

The taste of the salad is influenced by the variety of beets: you should choose sweet, small and slightly soft.

How to cook beetroot salad for the winter - 15 varieties

Housewives will especially like this recipe, because the jars do not need to be sterilized, which takes a lot of time.

Ingredients:

Beets - 2 kg
Carrot - 250 g
Onion - 250 g
Tomatoes - 750 g
Bulgarian pepper - 350 g
Garlic - 75 g
Hot pepper - 1/2 pod
Vegetable oil - 150 ml
Sugar - 100 g
Salt - 1.5 tbsp
Vinegar 9% - 100 ml

Cooking:

Grate beets and carrots coarse grater. Chop the onion into cubes, pepper - into strips, mash the tomatoes.

Add sugar, oil and salt to the mass of tomatoes. Boil.

Put all the vegetables in the pan and simmer over low heat for about an hour. 15 minutes before the end of cooking, add vinegar, hot pepper and garlic.

As soon as the oven turns off, arrange the salad in jars.

Vinegar can be replaced with citric acid diluted with water.

Pickled beets? Who has heard of this dish? There are few such gourmets, although it turns out to be very tasty.

Ingredients:

Beets - 1 kg
Water - 1 l
Salt - 3 - 4 tablespoons

Cooking:

Cut the beets into cubes. Make a brine of water and salt, pour beets over them.

Close the lid and leave for 2 weeks. Periodically, you need to look into the pan and remove the foam.

Prepare jars and arrange beets. Close the lid and let cool.

This option canned salad from beets involves a minimum set of ingredients.

Ingredients:

Beets - 1 kg
Sugar - 4 tbsp
Salt - 1 tsp
Lemon - 1 pc.
Sunflower oil - 4 tbsp

Cooking:

The cooking process can be divided into the following steps:

1. Boil beets and grate on a coarse grater.

2. Pour oil into the bottom of the pan.

3. Put beets, salt, sugar and pour over lemon juice.

4. Simmer over low heat for 15 minutes.

5. Decompose hot salad on banks, wrap and put where there are no drafts.

Fans of spicy food will definitely like this salad: rich, spicy and fragrant.

Ingredients:

Beets - 1 kg
Chili pepper - 2 pcs
Bay leaf - 2 pcs
Garlic - 2 cloves
Salt - 15 g
Sugar - 20 g
Vegetable oil - 70 ml
Vinegar - 70 ml

Cooking:

Grate the beets, chop the chili pepper. Prepare the marinade from oil, vinegar, sugar and salt. Pour them with beets and peppers.

Add Bay leaf and put into banks.

A savory preparation for the winter, which will immediately become a favorite. All salad ingredients are available and will not require large expenses.

Ingredients:

Beets - 1 kg
Carrot - 1 kg
Bell pepper- 500 g
Tomato juice - 800 ml
Garlic - 2 heads
Sugar - 125 g
Vegetable oil - 125 ml
Vinegar 9% - 125 ml
Salt - 1 tbsp
Hot pepper - 1 pc.

Cooking:

Pour the tomato into a saucepan and bring to a boil. Grind to a state of puree sweet pepper and bitter. The latter must be removed from the grains, otherwise the salad will be too bitter. Pour the mass of pepper into the tomato.

Grate beets and carrots. Add oil, vinegar, sugar and salt to the tomato mass.

After a couple of minutes, pour out the carrots and beets. At the very end, add chopped garlic.

Pour everything into hot jars and let cool in a warm place.

Thanks to the ingredients, the salad turns out moderately spicy and very fragrant.

Ingredients:

Beets - 8 pcs
Horseradish root - 4 tbsp
Cumin - 1 tbsp
Vinegar - 200 ml
Salt - 1 tsp

Cooking:

Grate beets on a coarse grater, horseradish - on a fine grater. Add cumin, vinegar and salt. Mix and send to hot jars. Wrap in a warm blanket and wait for cooling.

One of the traditional winter preparations. The salad is very hearty, tasty and bright.

Ingredients:

White cabbage - 1 pc.
Beets - 1 kg
Carrot - 700 g
Garlic - 1 head
Water - 1 l
Bay leaf - 2 pcs
Vinegar 9% - 150 ml

Cooking:

Shred the cabbage. Cut carrots and beets into large circles. Put everything tightly in a jar.

For marinade, combine vinegar and minced garlic. Add bay leaf and pour the marinade into a jar. Pour in boiling water and close the lid.

You can even prepare beets for the winter in their entirety.

Ingredients:

Beets - 1 kg
Water - 2 l
Salt - 30 g
Sugar - 40 g
Vinegar - 200 ml

Cooking:

Beets need to be picked up no more than 5 cm. Boil it and peel it. Place in jars and pour over the marinade. It must be prepared from vinegar, salt and sugar.

Banks should be pre-sterilized for 15 minutes.

If the beets are fried a little, it will turn out more tasty dish- good for the intestines.

Ingredients:

Beets - 800 g
Onion - 350 g
Soy sauce - 5 tbsp
Vegetable oil - 100 ml
Vinegar 9% - 2 tbsp
Sugar - 2 tbsp
Salt - 1/2 tbsp

Cooking:

Grate beets on a coarse grater, add sugar and leave for a few minutes. This is necessary for the beets to give juice.

Cut the onion into cubes. Put beetroot and onion into the pan. Fire must be minimal.

After the mass has been stewed for half an hour, remove from heat and add salt, vegetable oil, soy sauce and vinegar.

Pour into hot jars and close with a lid. Wrap with a blanket and let cool.

A salad with a special flavor that is different from all similar recipes.

Ingredients:

Beets - 3 kg
Garlic - 4 cloves
Sugar - 200 g
Salt - 100 g
Vegetable oil - 200 ml
Vinegar - 200 ml

Cooking:

Grate the beets, mince the garlic. Combine ingredients, add oil, vinegar, sugar and salt. Pour into hot jars and close with lids.

Canned beet salad can be not only a full meal but also part of another recipe. For example, it can be used as a dressing for borscht.

Ingredients:

Beets - 4 kg
Carrot - 1 kg
Tomatoes - 1 kg
Onion - 1 kg
Sweet pepper - 500 g
Vegetable oil - 200 ml
Salt - 2 tbsp
Sugar - 1 cup
Vinegar 9% - 1 cup
Garlic - 200 g

Cooking:

All vegetables must be passed in turn through a meat grinder.

Connect vegetable puree in one saucepan and simmer over low heat for 40 minutes.

Add vegetable oil, vinegar, chopped garlic, sugar and salt.

Put the salad in hot jars and close the lids. Put in a secluded place without drafts until completely cooled.

Caviar, like from kindergarten, will please all lovers of such food.

Ingredients:

Beets - 4 pcs
Onion - 7 pcs
Vinegar - 2 tbsp
Vegetable oil - 2 tbsp
Salt - 1/2 tbsp

Cooking:

Boil the beets and pass through a meat grinder. Do the same with onions. Add vinegar, oil and salt. Mix well and place in sterilized jars.

Salad "Witch" of beets and green tomatoes for the winter

This salad has not only an intriguing name, but also interesting taste. All thanks to the combination of green tomatoes and beets.

Ingredients:

Green tomatoes - 1 kg
Red tomatoes - 0.5 kg
Bulgarian red pepper - 0.5 kg
Beets - 0.5 kg
Carrot - 0.5 kg
Onion - 0.5 kg
Vegetable oil - 2 cups
Sugar - 1 cup
Vinegar - 2 tbsp
Garlic - 2 heads

Cooking:

Grate beets and carrots. Chop pepper, onion and tomatoes. Mince the garlic.

Pour vegetable oil into a saucepan and add vegetables. Bring to a boil and simmer over low heat for half an hour. Add salt, sugar and vinegar.

Arrange in jars, close the lid, wrap and let cool.

Surprisingly, it is very difficult to identify apples in this salad. All because of the effect of the marinade on them.

Ingredients:

Beets - 2.5 kg
Carrot - 500 g
Bulgarian pepper - 1 pc.
Apples - 500 g
Vegetable oil - 250 ml
Sugar - 3 tbsp
Salt - 2 tbsp
Garlic - 40 g

Cooking:

Grate beets and carrots on a coarse grater. Cut peppers and apples. Pour oil into the bottom of the pan and spread the mass. Simmer over low heat. Add salt, sugar and garlic.

Prepare banks. Put the salad in them and close the lid. Leave in a dark place without drafts.

This recipe is a must for anyone who loves vinaigrette. It is harvested in cubes, so in winter it is enough just to open a jar and make a salad based on it.

Ingredients:

Boiled beets - 1 kg
Water - 1 l
Bay leaf - 2 pcs
Carnation - 4 pcs
Sugar - 30 g
Salt - 25 g
Vinegar 9% - 70 ml

Cooking:

Preparing a salad is very easy. You just need to cut the beets into cubes and make a marinade. To do this, mix water, sugar, salt and vinegar. Water them with beets.

Add bay leaf and cloves. Arrange in jars that must first be sterilized, close the lid and cool.

Beets are a simple and inexpensive vegetable. But on its basis you can cook delicious and healthy salad for the winter. In this case, special culinary skills are not required.

You can talk endlessly about the benefits of beets.

It is she who is recommended to be eaten with anemia, digestive problems, and hypertension.
Fiber helps in better digestion of food. Pectins, which beets are rich in, contribute to the excretion of salts of heavy metals, tin, mercury, lead and even some toxic substances of microbial origin from the body.
Regular consumption of beets provides the body with calcium, potassium, sodium, phosphorus, chlorine, cobalt, as well as vitamins B1, B2, B6, PP, P, E, U.
If there is a possibility of atherosclerosis, then beets should be included in the menu daily.
Everyone is used to cooking dishes only from root crops, throwing out the tops. But it contains a large number of protein and other important substances for the body. If the beets are young, then its leaves and petioles can also be eaten, adding them to salads, soups, and botvinia.

Beets can be bought at any time of the year. But in winter, it is often frostbitten, spoiled or lethargic due to improper storage. Therefore, zealous housewives prepare this vegetable for the future in the form of pickles and marinades.

What beets can be pickled

Both mature root crops and small beets are suitable for pickling. The main thing is that they are strong, healthy, without black spots.

Beets should be a rich burgundy color without whitish blotches on the cut, and even more so without white circles.

Preparing beets for pickling

Cut off the tops of the root crops, wash them thoroughly under running water with a brush.

To retain most of the nutrients, beets are recommended to be boiled in their skins. To do this, immerse the vegetables in boiling water and cook until soft. According to some recipes, beets are boiled until half cooked. But in any case, you do not need to add salt to the water, as this worsens the taste of the beets.

In order for the beets to retain their burgundy color, some housewives advise adding vinegar to the water. If you also decide to take their advice, you should be prepared for the fact that the beets will cook much longer.

But there is a way that the beets will retain their color without vinegar.

Firstly, beets cannot stand a violent boil.! Even the most maroon fruit will lose its color if it is boiled over high heat. Therefore, lowering the beets into boiling water, do not leave the stove. Wait until the water boils again, reduce the heat to a minimum, cover the pan with a lid. Water when cooking beets should only sway slightly.

Secondly, beets need to be properly cooled.. This applies to root crops both in peel and without it. Remove the cooked beets from the pan and immediately substitute under a stream of cold water. Now the beets can be easily peeled. Then put it in the refrigerator until it cools completely. You will see what a rich color the fruit will turn into!

The next step is cutting. If the fruits are small, the beets can be pickled whole or cut into 2-4 parts. Cut large beets into slices, cubes, cubes or straws. It all depends on the purpose for which you pickle this vegetable.

Pay special attention to the marinade. The classic marinade is prepared with the addition of only salt, sugar and vinegar. But there are many recipes, according to which, in addition to these ingredients, other spices and spices are added. Most often, cinnamon, cloves, cumin, onion, coriander are used for pickling beets. But for the sake of experiment, you can add other spices, taking into account your taste preferences.

Pickled beetroot with cloves

Ingredients:

small beets - 1 kg.

For marinade:

beetroot broth - 1 l;
sugar - 75 g;
salt - 30 g;
citric acid - 1/3 tsp;
cloves - 1 bud;
allspice - 3 peas.

Cooking method

Wash the beets thoroughly with a brush under running water. Dip in a pot of boiling water, cook until tender.
soak in cold water 10-15 minutes. Remove skin.
Prepare sterile liter jars. Without cutting into pieces, fold the beets into them.
Strain beetroot broth through several layers of gauze. Put salt, sugar, citric acid, cloves and pepper. Put on fire and boil for 5 minutes.
Fill them with beets, filling the jars to the top. Close with lids.
Put the jars in a saucepan, pour hot water up to the shoulders. Sterilize 20 minutes from the moment the water boils.
Seal tightly. Turn upside down, wrap with a blanket. Leave until completely cooled.

Pickled beets with horseradish

Ingredients:

beets - 10 pcs.;
grated horseradish root - 5 tbsp. l.;
cumin seeds - 1 tbsp. l.;
vinegar 9 percent - 100 ml;
salt - to taste;
water.

Cooking method

Thoroughly wash the beets, bake in the oven until soft. Cool down. Peel off the skin, cut into thin slices.
Grate horseradish. Seeds of cumin pour boiling water, soak for 1 minute, fold on a sieve.
Mix beets, horseradish and cumin in a bowl. Pack tightly into a clean three-liter jar.
Prepare the marinade by mixing vinegar and water in half. Add salt to your liking. Pour in the beets so that the marinade completely covers them. Lay a small oppression on top.
Put the jar in the refrigerator. After three days, you can take the first sample. If you want to keep the beets as long as possible (for the winter), dilute the vinegar the minimum amount water and add a little more salt.

Pickled beetroot with cinnamon

Ingredients:

beets - 1.5 kg.

water - 1 l;
5% vinegar - 60 ml;
salt - 0.5 tsp;
sugar - 100 g;
cinnamon - on the tip of a knife;
cloves - 6 buds;
black peppercorns - 6 pcs.

Cooking method

Prepare sterile jars with lids in advance.
Wash the beets well with a brush. Without peeling, dip in boiling water and cook for 30-40 minutes, depending on the variety and size of root crops.
Cool under cold running water, peel, cut out defective areas. Cut into cubes.
Fill jars with chopped beets.
Place sugar, salt, pepper, cinnamon and cloves in a pot of water. Bring to a boil, boil for 8-10 minutes. Pour in the vinegar, stir.
Pour the marinade over the beets. Cover jars with lids. Place in a wide saucepan, pour hot water up to the shoulders of the jars. Sterilize liter jars for 15 minutes, half-liter jars for 12 minutes. Then roll it up tightly, turn it upside down, wrap it with a blanket. Wait until it cools completely.

Pickled beets without sterilization

Ingredients:

small beets - 1.5 kg;
water - 1 l;
salt - 40 g;
sugar - 40 g;
vinegar (6%) - 60 ml;
bay leaf - 2 pcs.;
black peppercorns - 3-5 grains;
cloves - 3 pcs.

Cooking method

Wash the beets thoroughly, cook until soft. Cool under running water, peel off the skin. Cut into large chunks.
Fold in sterile liter jars. Pour boiling water over, cover with sterile lids and soak for 10 minutes.
Then drain the water through the lid with holes into the pan, put sugar, salt and spices according to the norm. Boil the marinade for 5-7 minutes. At the very end, add vinegar.
Pour the beets with boiling marinade and immediately seal tightly. Turn upside down, cool, wrapped in a blanket.

Marinated spicy beets

Ingredients;

beets - 2 kg.

water - 1 l;
green dill - 10 g;
cumin - a pinch;
celery greens - 5 g;
parsley - 5 g;
hot red pepper - a small pod;
bay leaf - 2 pcs.;
ground coriander - 1 tsp;
garlic - 3 cloves;
salt - 40 g;
sugar - 40 g;
vinegar essence - 40 ml.

Cooking method

Prepare the marinade ahead of time. To do this, pour water into the pan, put sugar and salt. Boil the liquid for 10 minutes.
V hot marinade put chopped herbs, peeled and sliced garlic, bay leaf, coriander, pepper. As soon as the water boils, remove the pan from the stove, close the lid and let it brew for 2-3 hours.
Wash the beets with dark red pulp without peeling, dip in boiling water and cook for 30 minutes. Cool under cold running water, remove the skin. Cut into long strips.
Thoroughly wash liter jars, sterilize. Place the beets tightly in them.
Strain the marinade through several layers of gauze, bring to a boil again. Add essence.
Pour the hot marinade over the beets. Put the jars in a wide saucepan, fill with water up to the shoulders. Pasteurize for 25 minutes at 85°. Seal tightly. Turn upside down, wrap with a blanket. Cool completely like this.

Video: pickled beets, a delicious recipe for the winter

Note to the owner

If you add more vinegar to the beets prepared according to any of these recipes, then you can put them in clean jars, close them with ordinary nylon lids and put in the refrigerator (closer to freezer). There beets can be stored without loss palatability until spring.

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 crops acquire a bright, rich color and a unique flavor. Serve beetroot snack the table is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, spices and spices.

Pickled beets "classic" - a universal winter recipe

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

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

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

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

After that, cut the vegetable into slices, slices or small cubes and pour 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 there, 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

A healthy vegetable salad is used as an independent snack or as an addition to dishes. 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 over a slow fire.

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

Beets with garlic - a simple and tasty way to preserve

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

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

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

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

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

At the end of cooking, pour vinegar essence (it is better to use the usual table 5% option.). With the resulting brine, the contents of the jar are carefully poured 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, in necessary 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. Besides fresh fruit 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 the hot salad in well-washed and pre-sterilized jars and roll them up. They turn over, be sure to wrap them in a warm blanket or blanket until they cool completely.

Delicious beets for the winter - a spicy recipe in Korean

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

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

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

The beets are washed with a brush and boiled until fully cooked over low heat. Then boiled 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. Pour a little sunflower or olive oil, 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 pour a bowl with beetroot pieces and spices, mix thoroughly and season 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

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

In addition to beets 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 onions are lightly fried, then all the other vegetables and spices are added there, mixed well and cooked over low heat for 7-10 minutes until a crust and a pleasant aroma appear. After that, 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 garnishes 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.

In boiling water, pour a standard set of spices from salt and ground pepper, a little refined oil, lavrushka.

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

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

Beets are boiled according to a standard recipe, after washing and cleaning from the roots. Sliced and chopped vegetables 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 dressing with a unique and juicy taste will add spice to meat and fish dishes, and is ideal as a sauce for traditional aspic.

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

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

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

Red sauce is sorted into prepared and well-sterilized jars and sent to the refrigerator. In this form, the dressing can be stored for several months, the main thing is to observe 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 a spicy filling is combined with many familiar dishes, and unlike ordinary adjika, it is more useful.

To prepare such spicy sauce take the following ingredients:

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

Carrots are peeled and chopped on a fine grater or in a meat grinder. In a bowl, mix the grated vegetable with salt and sugar. Beets are boiled for 30-40 minutes and scrolled in a meat grinder into a separate container with vegetable oil. leave 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 spicy is also passed in a meat grinder, garlic is peeled and crushed with a crusher.

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

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

Snack "assorted vegetables" - just lick your fingers

Beetroot recipes for the winter are different, popular salads like "Alenka", "Winter Classic", etc. But so that everyone you treat remains full and satisfied, The best way- 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. As spices, they take a classic set in the form of salt, sugar (1.5-2 tablespoons), ground pepper, vinegar (half a glass) and laurel.

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

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

Beets began to be eaten as early as the fourth century BC by the ancient Greeks. Later, the vegetable spread throughout Europe.

There are a lot of beets useful minerals and vitamins. Beets are used in cooking in boiled, baked and raw form. Pickled beets for the winter have long been harvested by our housewives. It can be used as an independent snack or used to make vinaigrette, borscht and other dishes.

You will have to spend about an hour, but in winter you just need to open a jar of homemade and enjoy the taste of pickled beets.

Ingredients:

beets - 1 kg .;
water - 500 ml;
vinegar - 100 gr.;
sugar - 1 tbsp;
bay leaf - 1-2 pcs.;
salt - 1/2 tbsp;
pepper, cloves.

Cooking:

For this recipe, it is better to take small young root crops. Peel the beets and boil over low heat until soft. This will take about 30-0 minutes.
Let it cool and cut into halves or quarters. Can be cut into thin slices or strips.
Put the pieces in sterilized jars, add the bay leaf and prepare the marinade.
Boil water in a saucepan, add salt, granulated sugar and spices. A few black peppercorns and 2-4 cloves. If you like, you can add half a cinnamon stick.
Add vinegar to the boiling brine and pour into a jar.
If you are going to store the workpiece for a long time, then it is better to sterilize the jars for 10 minutes, and then roll them up with a metal lid using a special machine.
flip closed banks and let cool completely.

Pickled beets in jars can be stored until the next season. You can eat such beets as a side dish for meat dishes, add to salads and soups.

Ingredients:

beets - 5 kg;
water - 4 liters;
cumin seeds - 1 tsp;
rye flour -1 tbsp.

Cooking:

Ripe root crops need to be peeled and cut into pieces.
Next, they need to be added to suitable container, sprinkling layers of beets with cumin seeds.
Rye flour must be dissolved in warm water and fill the beets with this composition.
Cover with a clean cloth and press down with a yoke.
Leave in a warm place to ferment for about two weeks.
Then the finished beets should be stored in a cool place.

The beets are tasty, have a rich color and a spicy caraway flavor. They can serve as the basis for various salads or be a standalone dish.

Such beets can be served as an independent snack, or decorate a hot meat dish with it.

Ingredients:

beets - 1 kg .;
water - 1 l.;
plums - 400 gr.;
apples - 400 gr.;
sugar - 4 tablespoons;
salt - 1/2 tbsp;
pepper, cloves, cinnamon.

Cooking:

Peel small beetroots and boil.
Blanch the plum for about 2-3 minutes. Cut apples into slices and dip in boiling water for a couple of minutes.
Cut the beetroot into slices or circles and place in prepared jars, alternating layers with apples and plums.
A whole beetroot looks beautiful in jars if it is small enough.
Prepare the brine, you can add other spices.
Pour hot brine over your blanks and tightly seal with lids.
If you store these pickled foods in the refrigerator, you can do without sterilization.
The acid that is found in berries and fruits will give this dish the necessary sourness. But if you're worried, you can add one tablespoon of vinegar.

Pickled beets with cabbage for the winter

With this method of preparation, you will get an interesting snack. Crispy cabbage and spicy beetroot - two pickled vegetables at once to your table.