If you need vitamins in winter, prepare beets for the winter. Beetroot recipes for the winter

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

It lowers blood pressure, is a natural laxative, and is good for prevention. vascular diseases and atherosclerosis. However, people with kidney disease should not abuse it. gallbladder and indigestion.

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

Take 1 kilogram of beets and put them through a juicer. On average, we will get one or two glasses of pure delicious juice. Let it sit in the refrigerator for 2-3 hours. Dilute by half or to taste boiled water and drink half a glass in the morning and evening.

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

You can prepare very tasty dishes from it: vegetable salad, borscht, beetroot soup, caviar, vinaigrette, side dishes, various sauces, and also make syrup, juice, kvass and even make jam.

Beetroot for the winter - recipes. Delicious!

So, we have already talked about the beneficial properties of this root vegetable. 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 beans for the winter

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

Now add salt and spices to taste and simmer the entire salad for about 40-60 minutes.

We put the vegetable salad into jars that have been sterilized in advance, roll up the lids and, wrapped in a blanket, let it cool.

Recipe 2. Preparing beet salad with the addition of bell pepper for the winter

beets - 2 kg
tomatoes - 500 g or 250 g homemade tomato paste
sweet pepper - 250 gr
onions - 250 grams
garlic - 100 grams
table salt - 2 tbsp. l.
bulk sugar - half a glass
9% acetic acid- 100 ml
lean oil - 250 grams

Cut the beets and sweet peppers into strips, and the tomatoes into half rings. Finely chop the onion and place all the vegetables for the salad in a container. Add spices, grated garlic, salt, lean 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 screw on the lids or roll up with a machine. The salad is ready for storage.

Pickled beets for the winter

When marinating vegetables, you need to take into account that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. Refined taste infuses pickled vegetables with herb-infused vinegar. As various spices, you can use not only hot pepper, garlic, dill, bay leaves, but also basil, tarragon, etc.

Recipe 1. Just beets in marinade for the winter with sterilization

Take the sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or into strips for salad.

Place the chopped beets in jars that have been previously washed, but without sterilization. Now let's do it marinade filling: Add salt, bay leaf, sugar, allspice according to the recipe to 1 liter of liquid and bring it to a boil.

Pour the pickled filling into jars with sweet root and place them in hot water for pasteurization for 10-15 minutes. We take the jars out of the water, close them and, wrapping them in a blanket, allow 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 pcs.
black pepper - 3-4 peas
bay leaf - 1 piece

Place the beets in water and cook until tender. Now we take it out, peel it and cut it into cubes or strips.

Before closing the sweet root into jars, they need to be sterilized by steaming or in the oven for 5-10 minutes. Now add the spices and place the beets in sterilized jars. Pour boiling water into them and let it sit for 10-15 minutes.

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

Beetroot 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 grind everything in a meat grinder.

Place the rolled vegetables in a saucepan. Now grate the beets, add them 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. Place the jars upside down, hide them in a blanket and let them cool.

Recipe 2. Beetroot seasoning for borscht for the winter

tomatoes – 1 kg
carrots – 1 kg
beets – 2 kg
cabbage – 1 kg
bulbs – 1 kg
vinegar 9% – 70-90 g
table salt – 3-4 tbsp.
bulk sugar - 3 tbsp.
vegetable oil – 150 grams

First, grate the beets and carrots through a coarse grater. Finely chop the onions and tomatoes. As for borscht, we chop the cabbage.

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

And at the end, put the vegetables into jars, seal them with lids, turn them over and let them cool. And now our beetroot seasoning for borscht is ready for further storage.

Harvesting beets without pasteurization for the winter

Recipe 1. Preparation of beets and carrots for the winter

beets – 1 kg
bulbs - 0.5 kg
carrots - 0.5 kg.
vegetable oil – 150 grams
hot pepper - to taste
salt - to taste
sugar - to taste

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

Now grate the sweet root on a coarse grater, put it in a frying pan with the vegetables and simmer everything for 30-40 minutes, and at the end don’t forget to add black pepper and 1-2 tbsp. l. vinegar.

Now we put our beets in jars that were sterilized in advance, roll up the jars with lids, put them bottom up, wrap them up and let them cool.

Recipe 2. Beetroot and tomato preparation

Take beets, carrots and three through a coarse grater. Grind the onions with a knife, and grind the tomatoes through a meat grinder.

Now put the chopped vegetables in the pan, add 1 tbsp. l. vinegar and pour in vegetable oil. Bring the resulting mixture to a boil and, stirring, cook for 30-40 minutes. At the end of cooking, add 1 more tbsp. l. vinegar.

The beets are ready and we put them in jars that have been sterilized, roll them up, give the jars time to cool and put them in the pantry for storage.

Golden recipes for beet caviar for the winter

Caviar prepared from the sweet root in the summer is best suited to the holiday table in the winter. It should be borne in mind that the taste of the caviar preparation will be most refined if all the vegetables are fried in vegetable oil before closing in jars.

Recipe 1. Making beet caviar with zucchini

beets - 2 kg
ripe zucchini - 1.5 kg
bulbs - 1 kg
vegetable oil - half a glass
table salt - 1 tbsp. l.
bulk sugar - 50 grams
9% acetic acid - 2-3 tbsp. l.

Beetroot and zucchini need to be peeled and then grated through a coarse grater. Cut the onion into small half rings.

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

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

Recipe 2. Making beetroot caviar with tomatoes and sweet peppers

Wash the vegetables, peel them, cut them into pieces and put them through a meat grinder.

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

We put the caviar into jars and roll up the lids. Place them bottom up, cover the jars with a blanket and let them cool.

Beets are rich in vitamins, delicious vegetable. For the winter, it is often canned and pickled in the form of salads, caviar, assorted dishes, borscht dressing and even juices. Dishes with root vegetables acquire a bright, saturated color and a unique flavor. Serving beetroot appetizer to the table is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, herbs and spices.

Pickled beets “classic” - a universal winter recipe

One of the popular and classic options canning beets for the winter using herbs and spices. The result is universal refill, with which you can prepare delicious salads or first courses.

For 1 liter jar you will need the following set of products:

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

Fresh beets are washed with water, the ends are cut off and placed 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 this, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Those who like it spicy can also add a few small pieces of fresh green or orange chilies and a couple of cloves of garlic.

To prepare the marinade, add the necessary spices - salt, pepper, sugar - to a pan of water. You can also add a little cinnamon, a quarter of a teaspoon, dried or fresh chili. Mix the spices and bring to a boil, cook everything for 10-15 minutes, add vinegar at the very end.

The resulting mixture is poured under the neck of the vegetables placed in a jar, after which they are rolled up, cooled and stored. Sterilize seams in in this case not necessary.

Vitamin salad with apples and carrots

A healthy vegetable salad is used as a stand-alone 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 with poured cold water. Turn on the heat, bring to a boil and then simmer over low heat for 20-25 minutes until half cooked.

Now remove the vegetables from the pan and cool them in a natural way or in the refrigerator. Peel the beets and cut into thin, small slices.

Carrots and apples are also washed, after which the peel is removed and grated on a medium grater or cut into small strips with a sharp knife.

Mix chopped vegetables and fruits in a saucepan, add spices, salt and a little sugar to the water and set to simmer over low heat.

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

Beetroot with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to preserve maximum beneficial properties; it can be used as a basis for vinaigrette and other salads and dishes.

To prepare seaming for the winter, take the following ingredients:

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

The beets are boiled in water in advance until full readiness. Then they are allowed to cool naturally, carefully peeled and cut into medium or large cubes (to leave more space in the jar for brine). Garlic is peeled and rinsed under water.

Vegetables are placed one by one in the jar. Beets first, garlic on top Bay leaf. At the same time, prepare the marinade according to the classic recipe. Salt, pepper and sugar are added to the water. Bring all this to a boil and boil over low heat for 10-15 minutes.

At the end of cooking, pour in vinegar essence (it is better to use a regular table version of 5%). With the resulting brine, carefully pour the contents of the jar right up to the neck, seal it and send the seams to sterilize in a large saucepan with boiling water for about 15-20 minutes.

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

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

A universal appetizer that serves as the basis for preparing baked goods, sandwiches, or as a dressing for beetroot soup or borscht. Except fresh fruits beets you will need:

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

First of all, boil the beets well. To do this, you must first wash it, trim the roots and place it in a pan with clean water.

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

While the beets are boiling, other vegetables are prepared: the peppers are washed, cut and peeled from seeds and inner core, and then cut into small cubes.

Peel the onion, wash it and chop it into as small pieces as possible, using a knife or blender, but only so that it does not turn into mush.

Place a pan of water on the stove, add salt, pepper, a little sugar, mix in the spices and bring the marinade to a boil. As soon as this happens, pour pepper and finely chopped onion into the container. Mix everything thoroughly and simmer over low heat for 7 to 10 minutes, depending on the situation.

The cooked beets are removed and cooled. After the skin is peeled, the vegetable is passed through a meat grinder and added to chopped onions and peppers, which are boiled in the marinade until they acquire the required consistency and aroma. All ingredients are thoroughly mixed and simmered over low heat for about 15 minutes.

distribute hot salad into well-washed and pre-sterilized jars and roll them up. Turn them over and be sure to wrap them in a warm blanket or rug until they cool completely.

Delicious beets for the winter - a spicy Korean recipe

This salad appetizer will appeal not only to lovers of spicy and spicy foods; the taste will certainly make you lick your fingers. To prepare this salad, you will need the following set of ingredients:

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

This seasoning can be purchased at the store or prepared yourself. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of granulated 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, damaged areas are removed and grated with a “Korean” nozzle or cut accordingly with a sharp knife.

The straws are poured into a bowl and mixed with the dry spice mixture. Pour a little sunflower or olive oil, to which garlic crushed using a press or manually is added. Bring the oil to a boil so that it acquires a characteristic garlic aroma.

Boiling, aromatic mixture pour the bowl with beet pieces and spices, mix thoroughly and season a small amount vinegar. The resulting dish is scattered into jars and covered with lids.

This salad can be safely served either fresh, immediately after preparation, or as preserved food for the winter.

Classic borscht - preparing the first dish for the winter

Borscht is a very convenient preparation in winter period, you just need to heat the contents of the jar, and delicious first the dish is ready for the table. Zakatka will save taste properties, if used classic recipe, and a little vinegar essence is added to the jars as a natural preservative.

In addition to beets, fresh beets are also used to prepare borscht. onion, carrots, bell peppers, tomatoes and spices for the marinade - salt, sugar, black pepper and vinegar.

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

Heat sunflower oil in a frying pan, lightly fry the onion, then add all the other vegetables and spices, mix well and cook 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 product is poured into well-sterilized jars, the lids are sealed and turned over. Now you can store it in a warm and dry place, and in winter use this mixture as ready-made dressing for preparing borscht or beetroot soup.

Winter vinaigrette - preparing your favorite salad

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

For preparation use:

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

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

The potatoes are peeled and chopped into small pieces. Next, lower them to boil in cold, lightly salted water for 20-25 minutes.

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

Add a standard set of spices from salt and ground pepper to boiling water, a little refined oil, laurel.

Directly from the stove, pour hot brine into the contents of glass jars 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.

Buryak with fresh pickled cabbage for the winter - an ideal snack

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

white cabbage of autumn varieties;
red beet, 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. The carrots are peeled and chopped on a “Korean” grater into thin strips.

The beets are cooked according to the standard recipe, having first been washed and peeled from the roots. Place chopped and shredded vegetables in clean glass jars layers on top of each other, and sprinkle bay leaves and garlic cloves on top.

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

Cover everything loosely with lids and cool in the refrigerator for about 2-3 days. On day 2, open the jar and lightly press down so that excess air comes out of it. As soon as the juice becomes cloudy, cabbage and beets can be placed on plates and treated to guests, seasoning it 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 them under pressure in the refrigerator for several days to obtain a natural marinade.

Horseradish grated 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 jellied meat.

To prepare the classic Russian recipe at home, use fresh horseradish roots and spices in the form of salt, sugar and regular vinegar. Horseradish is washed under running water, peeled with a special knife and cut into several pieces. The resulting pieces are soaked in clean, cold water and put on the shelves in the refrigerator. There they should sit for a couple of hours and cool further.

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

The crushed root vegetable is wrapped in gauze and squeezed until juice is formed, which is then poured over the pureed horseradish and mixed thoroughly. Next, add salt and sugar, mix all the ingredients again and pour in a little cold, or boiled, water.

The 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’s even better to use it after 2-3 days of inactivity. Serve with your favorite cold or 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 spicy pour goes with many familiar dishes, and unlike regular adjika, it is more useful.

To prepare this spicy sauce, take the following ingredients:

beets and carrots;
Bulgarian and Cayenne pepper(Chile);
garlic, cloves, bay leaf;
spices for marinade (salt, pepper, etc.);
tomato juice or fresh tomatoes.

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

In a deep frying pan or suitable saucepan, mix all the above ingredients and simmer them in tomato juice over low heat, covering loosely with a lid. Bell pepper And small pieces The spicy stuff is also passed through a meat grinder, the garlic is peeled and crushed using a crusher.

Mix everything again, pour in the remaining tomato juice and simmer for another 20-30 minutes until the contents of the pan become soft and homogeneous. A few minutes before turning off the heat, add bay leaf 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.

Appetizer "Assorted Vegetables" - just to lick your fingers

There are different recipes for beets for the winter, popular salads such as “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 end result is very tasty and quite independent dish.

Along with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (1 kg total for 4 servings) are prepared. For spices, take the 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 it and then cut it into pieces or grate it on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. Then cook for about 10-15 minutes until half cooked. The onions are cut into half rings, and the tomatoes into small slices, and when using cherry tomatoes, they can be closed whole.

Add salt, vinegar and other spices to the water and cook for 10-15 minutes. Next, mix the vegetables in a separate bowl and pour in the marinade. Turn on the heat, cover the pan loosely with a lid and simmer for 40-50 minutes until tender, stirring the contents occasionally. As soon as everything is prepared, the salad is sorted into jars and sent to the cellar or home shelves for the winter.

Greetings, my dear friends! Today I want to tell you how to prepare delicious pickled beets for the winter using simple recipes.

You may ask, why prepare it? Yes, it’s elementary - cook wonderful borscht, for example. This will be much less hassle in the kitchen. Or it will be suitable for salads. Such as herring before a fur coat or vinaigrette. There are actually a lot of options.

For those who love this vegetable, such recipes will definitely appeal. Moreover, I tried to find more for you interesting ways and variations of preparing such a snack for the cold season.

Such preparations are a real lifesaver for preparing quick and tasty snacks for the table. Especially if you are expecting guests and time is running out.

So don’t be lazy and make a few jars for yourself using any of the suggested recipes. Or maybe you will like several ways. I will be only glad that I helped you with this.

This recipe can be considered a classic, as it is the most common. These blanks go with everything. It can be cut any way you want. I like it in circles. But when the time comes and I take it out, I can do whatever I want with it - grate it, cut it into cubes or bars. Or you can eat it like that, it’s very tasty.

Ingredients:

Beetroot – 1.5 kg
Water for marinade – 3 cups
Table vinegar (9%) – 150 ml
Sugar – 2 tablespoons
Salt - 1 teaspoon
Peppercorns – 3-6 pcs.
Cloves (buds) – 3-4 pcs.
Bay leaf – 2 pcs

Preparation:

1. Pour water into a saucepan and bring to a boil. Wash the beets thoroughly and place in boiling water. The water level should be 5-8 cm above the vegetable. Cook until tender, about 25 minutes.

2. When it's ready, take it out and cool. Then peel it and cut it as you wish - into cubes, cubes, rings or half rings.

3. Place the beets tightly in pre-sterilized jars and carefully pour boiling water over them so that the jars do not burst. Leave for 10 minutes and then drain the water into the pan.

4. Add salt, sugar, peppercorns, cloves and bay leaf to the water. Place the pan on the fire. Once the marinade boils, add the vinegar and cook for another 1 minute, then remove from the heat.

5. Pour the marinade into the jars with the beets, evenly distributing the pepper and bay leaf. Close the jars tightly and turn them over. Leave in this position until cool. Store in a cool place.

Instant pickled beets for cold borscht

For those who don’t want to waste a lot of time on preparations, I prepared this recipe. You will spend no more than half an hour on everything. But I’m sure you will be satisfied when you try this snack. It is ideal for both cold and classic borscht.

Ingredients:

Beetroot - 2 pcs.
Water - 0.5 l
Vinegar - 50 ml
Sugar - 1 teaspoon
Salt - 1 teaspoon
Black peppercorns - 5-8 pcs.
Allspice peas -5-8 pcs
Bay leaf - 2 pcs

Preparation:

1. Peel the beets. Then cut it into small cubes or grate it on a coarse (medium) grater.

2. Pour water into a suitable container and place on fire. Add salt, sugar, peppercorns and bay leaf. Bring the marinade to a boil. When it boils, pour vinegar into it.

3. Put the beets there and stir. Let it sit for 20 seconds without letting it boil. Then remove from heat and place everything in a jar with the marinade and spices.

4. Cover with a lid and place in a saucepan with water. Place the pan on the fire, bring to a boil and sterilize for 15 minutes. Then carefully remove, cover tightly with a lid and leave until cool. Can be stored in the pantry at room temperature.

To prevent the jars in the pan from bursting, you can put any fabric on the bottom.

Recipe for appetizer pickled beets with garlic

And for those who like it a little spicier, this option should please them. My husband is simply delighted with this salad. I always prepare at least three jars especially for him. But, alas, it is always not enough.

Ingredients:

Beetroot – 2.5 kg
Garlic - 1 head
Sweet pepper – 500 gr
Hot pepper - 1 pc.
Onion - 250 gr
Vegetable oil - glass
Sugar - 1/2 cup
Salt - 1 tablespoon
Vinegar 9% - 1/2 cup

Dear housewives, please your men with this savory snack. Depending on your taste, the amount of garlic and pepper can be adjusted to your liking.

Winter beets for borscht in jars (very tasty)

I would like to offer you a very tasty borscht dressing for the winter. It is slightly different from the traditional one in composition. But I like it better this way. Try it too. From the proposed composition, approximately 4.5 liters of blanks are obtained.

Ingredients:

Beetroot – 1 kg
Carrots – 1 kg
Onion - 1 kg
Tomatoes – 1 kg
Sweet pepper – 500 gr
Vegetable oil - 200 gr
Salt - 70 gr
Sugar - 75 gr
Vinegar 9% – 50 ml
Water – 60 ml
Bay leaf - 3 pcs
Allspice peas – 10 pcs.

Preparation:

1. Peel the beets and carrots and grate them on a coarse grater. Peel and chop the onion as for a salad. Then place the carrots, beets and onions in a large saucepan and stir.

2. Pour in water, 1/3 of vinegar, half of vegetable oil and a little salt. Place over low heat until the vegetables release their juice. Then increase the heat and bring to a boil. Once it boils, reduce the heat, cover with a lid and simmer for 15 minutes.

3. While they are stewing, let's take care of the remaining vegetables. Peel the pepper from seeds and cut into strips. Grind the tomatoes in a blender. When the vegetables have been stewed for 15 minutes, add pepper, the rest of the salt, sugar, vegetable oil, bay leaf, allspice and tomato puree.

4. Stir everything, increase the heat until it boils. And maintain the boiling state by adjusting the heat. Add the remaining vinegar. Cover loosely with a lid to prevent anything from escaping. Simmer until done, about 30-40 minutes. Stir occasionally.

5. Then place the finished dressing in sterilized jars, evenly distributing the vegetables and marinade. Close with a sterile lid. Turn over and leave until completely cool. Then put it in storage for blanks.

Korean pickled beets for the winter

Many people love Korean cuisine. And I am no exception, so for myself, my beloved, I will always prepare several jars according to this recipe. Moreover, you can use it within a day. I advise you to try it too.

Ingredients:

Beetroot – 1 kg
Onion - 1 pc.
Korean carrot seasoning – 30 g
Garlic - 4 cloves
Salt - 1 teaspoon
Sugar - 3 tablespoons
Vegetable oil - 0.5 cups
Vinegar essence 70% - 2.5 tablespoons

Preparation:

1. Peel the beets and grate them on a special Korean vegetable grater. Place in a convenient deep bowl. Add salt, sugar, seasoning, vinegar and squeeze the garlic through a press. Stir and leave to marinate for 20-30 minutes.

2. Peel the onion and cut into half rings. Heat a frying pan with vegetable oil and fry until dark brown. Pour the oil from the pan through a sieve into the dish with the beets and stir. You don't need the bow itself.

3. Transfer everything into a jar and screw on the lid. Place in the refrigerator for a day. After this, our appetizer is already considered ready. You can store it in the pantry or in a cool place.

Whole pickled beets

What is good about this method of marinating? Yes, because once you open a jar of whole vegetables in winter, you can use it to do whatever you want, in any way you like. You can cut it into cubes, circles, strips, or simply grate it. Very versatile.

Ingredients for a 1.5 liter jar:

Small beets - as many as you can fit
Black peppercorns – 5 pcs.
Bay leaf - 1 piece
Water - 1 liter
Salt - 2 tablespoons
Sugar - 1 tablespoon
Vinegar 9% - 2 tablespoons

Preparation:

1. First, wash and place the beets in a saucepan. Fill with water and put on fire for 30-40 minutes, until cooked. The main thing is not to overcook it.

2. When ready, remove from heat, drain and let cool. After cooling, peel it and trim the ends on both sides.

4. Pour water into the pan. Add salt, sugar and vinegar there. Stir and put on fire. When it boils, leave on the fire for another 2 minutes until the sugar and salt are completely dissolved. Then pour it into the jar up to the neck, not to the very brim.

5. Cover with a lid and place in the pan. Fill the pan 3/4 full with water and put it on the fire. Sterilize for 25 minutes. If you have a 1 liter jar, then 15 minutes will be enough for you.

6. Then carefully pull it out, roll up the lid and turn it over. Cover with a warm blanket and leave until completely cool. After this, you can put the workpieces into storage.

Grated pickled beets in jars with vinegar

This recipe makes a very tasty appetizer. It can even be eaten as an independent dish. Or, when you open the jar, add some more ingredients and you will get an amazing salad. For example, with grated garlic and mayonnaise.

Ingredients:

Beetroot – 5 kg
Vegetable oil - 300 gr
Water – 500 ml
Salt - 2 tablespoons
Sugar - 200 gr
Acetic acid - 2 tablespoons

Preparation:

1. Peel the beets and grate them on a coarse or medium grater. Transfer to a saucepan. Add salt, sugar, vegetable oil, 300 ml of water and acetic acid. Mix everything and place on the stove.

2. After it boils, add another 200 ml of water and simmer for 2 hours. Stir constantly to ensure nothing burns. If necessary, add more water.

3. After 2 hours have passed, remove from heat and place everything in sterilized jars, sealing well with a spoon. Screw the lids on tightly and turn over. Leave it like this until it cools completely. Can also be stored at room temperature or in a cool place. The ingredients presented made 5 liter jars.

Video on how to make pickled beets and zucchini very tasty

I have already described it many times various recipes salads for the winter, including. But this is the first recipe I present. Very tasty and unusual snack will work for festive table. Simple and detailed video This recipe will help you master it.

Ingredients:

Beetroot - 1 piece
Zucchini - 500 gr
Sugar - 1 tablespoon
Salt - 1.5 teaspoons
Vinegar - 9% - 1.5 tablespoons
Garlic - 3 cloves

Try making this snack for the winter. You and your guests will definitely love it. Sometimes, depending on my mood, I add grated carrots. Well, it turns out very tasty.

That's all for today, my dear readers. But there are still a lot of interesting and tasty recipes for winter preparations ahead. After all, the harvest is not over yet. So come see me again to replenish your culinary treasure chest.

Good luck with your preparations! Bye!

Beets are one of the most healthy vegetables, and most of the vitamins and microelements contained in it are preserved even after heat treatment. This makes it possible to make beet salad for the winter in a simple way without fear that the snack will lose its flavor due to prolonged cooking beneficial features. Therefore, such canned food is popular; many housewives prepare them for future use.

Cooking features

Knowledge good recipe sometimes it is not enough to prepare for the winter tasty dish, which both looks good and lasts a long time at room temperature. To do this you need to know several important points.

Not all beet varieties are suitable for making salads. For preservation, you should choose culinary, not fodder varieties. Choose better beets burgundy color, without brown spots or light veins. Of course, the root vegetable must be juicy and unspoiled.
To prepare salads for the winter, both raw and boiled beets can be used. In the latter case, it is better not to boil it, but to bake it - this way it will preserve more useful substances and will not lose its attractive shade.
Try to ensure that when cooking canned food Vegetable mix Do not boil too much, otherwise the beets may turn white and become less appetizing.
Vinegar helps preserve the bright color of beets. It is for this reason that it is added to the salad immediately, and not at the last stage of preparation, as is most often the case when preparing other vegetable snacks.
The jars in which you plan to put beet salad to preserve it for the winter must be washed with soda and sterilized. Otherwise, the snack will not last long, even if it has been subjected to prolonged heat treatment.
It is not recommended to add a lot of carrots to beet salad - it can overwhelm the taste of the main ingredient.
You should not put a lot of sugar in beet salad, as this may make it too sweet. Don't forget that beets themselves contain a lot of sugars.

The form of slicing beets and other vegetables, as well as some features of the technology, may depend on the specific recipe. Therefore, the cooking instructions must be carefully studied each time and not violated.

Beet and carrot salad

Composition (per 5 l):

beets – 3 kg;
carrots – 1 kg;
tomatoes – 1 kg;
garlic – 100 g;
vegetable oil – 0.5 tbsp.;
sugar – 125 g;
red ground pepper– 5 g;
salt – 1.5 tbsp. l.;
vinegar essence (70 percent) – 30 ml.

Cooking method:

Clear raw beets. Grate it on a coarse grater. The salad will look even more appetizing if you use a grater to chop the vegetables. Korean salads. However, to simplify the process, vegetables can be minced through a meat grinder. This will save time and effort, but will not allow you to achieve the optimal consistency of the salad.
Peel the carrots and chop them in the same way as the beets. Place the carrots in a separate container; at this stage there is no need to mix them with the beets.
Wash the tomatoes. Make cross-shaped cuts on them. Place the tomatoes in boiling water for 2 minutes. Using a slotted spoon, transfer the tomatoes to a bowl of cold water to help them cool faster. Peel and cut into small cubes.
Heat the oil in a large saucepan and add half the beets. Sprinkle it with salt and sugar, add pepper and vinegar, stir. Simmer over low heat until the beets are soft.
Add remaining beets and carrots. Place the tomato pieces in the pan and pour in the juice that has released from them. Cook until all vegetables are soft.
Peel the garlic cloves. Grind them with a blender or pass them through a hand press. Add to salad, stir.
Continue cooking the appetizer for 10 minutes.
While the beets and carrots are stewing, prepare the jars. They must be washed with soda and sterilized in any convenient way.
Fill the prepared jars hot snack and roll them up with metal lids.
Place the jars upside down and cover with a wool blanket.
After a day, remove the jars from under the blanket and put them in the pantry.

This recipe beetroot snack This is done in many Russian families for the winter, as it is economical and versatile. It can be eaten plain, spread on bread, served as a side dish, or used as a dressing for borscht.

Beet salad with garlic

Composition (per 2 l):

beets – 2 kg;
garlic – 100 g;
vegetable oil – 4 tbsp. l.;
vinegar essence (70 percent) – 20 ml;
mixture of peppers – 0.5 tsp;
salt – 20 g;
sugar – 120 g.

Cooking method:

Peel the garlic, cut into thin slices. Some people suggest grinding the garlic along with the husk. This allows you to give ready-made snack more spicy aroma, however, because of this, its taste becomes less pleasant due to its rough consistency. So, each housewife decides for herself which option to choose.
Wash and peel the beets. Cut it into thin long strips.
Heat oil in a thick-bottomed pan. Put garlic in it and fry it for 10 minutes, stirring.
Add beets, fry them with garlic for 5 minutes.
Add salt, sugar, pepper mixture. Pour in vinegar essence. Simmer for half an hour.
Place the salad in sterilized jars and seal them using a special key.
Place the jars on the lids and wrap them. Thanks to this, additional conservation will occur.

After the salad has cooled, it can be stored in the pantry.

Beetroot and white cabbage salad

Composition (per 2 l):

beets – 1 kg;
white cabbage – 1 kg;
onions – 100 g;
water – 0.3 l;
table vinegar (9 percent) – 50 ml;
sugar – 150 g;
salt – 20 g.

Cooking method:

The salad is made from boiled beets. Therefore, you must first wash it and boil it until tender or bake it in the oven or microwave. The last option is the most preferable, as it saves time. At the same time, the beets will remain bright, appetizing, and healthy.
Cool the beets and remove the skin. Grate the root vegetable on a coarse grater.
U white cabbage remove wilted leaves and stalks. Chop the cabbage into small strips. Please note that only late varieties cabbage
Remove the skins from the onion. Cut the onion into thin half rings.
Place the vegetables in a saucepan and stir.
In a separate container, combine salt, sugar, water and vinegar. Boil this mixture for a minute, pour it over the vegetables. Place a plate on top and a jar filled with water on top of it. Place in the refrigerator for a day.
Place the salad in clean jars. It is very important that they are the same size as they will need to be sterilized. Cover the jars with boiled lids, but do not screw them on.
Place a kitchen towel in the bottom of a large saucepan and place the jars of lettuce on it.
Fill the pan warm water so that it reaches the “shoulders” of the cans. Place the pan over low heat and sterilize the jars for 20-30 minutes depending on their size. It takes half an hour to sterilize liter jars, 20 minutes - half a liter.
Carefully, so as not to burn yourself, remove the jars from the pan and screw on the lids.
Leave the jars to cool upside down in a steam bath.

Even though the vegetables are not cooked in this recipe, the salad stands up well in winter. Cabbage retains its crunchiness and benefits in it. After all, it is rich in vitamin C, which high temperatures would have collapsed. Therefore, this salad is worth preparing for those who care about their health.

Beet salad with bell pepper

Composition (for 2.5 l):

beets – 2 kg;
tomatoes – 0.75 kg;
bell pepper – 0.25 kg;
onions – 0.25 kg;
garlic – 1 head;
salt – 1 tsp;
sugar – 125 g;
table vinegar (9 percent) – 35 ml.

Cooking method:

Wash the raw beets and pat dry with a towel. Peel and grate on a coarse grater.
Pour boiling water over the tomatoes and peel them. Cut into small cubes.
Wash the pepper, cut off the stalk. Remove the seeds from the pepper. Cut the pepper into strips.
Peel the garlic cloves and pass through a special press.
Peel the onion and cut into small pieces.
In a thick-bottomed saucepan, combine all the vegetables, adding salt, sugar and vinegar.
Place the pan over low heat and bring its contents to a boil. Cook for 20 minutes.
Place the snack in prepared jars and seal them tightly. Turn over and let cool under a warm blanket.

This appetizer also sits well at room temperature. It can be served as an independent dish, or added to soups instead of frying. The snack according to this recipe is low-calorie, since no oil is used in its preparation.

"Alenka" beet salad for the winter

Composition (for 6 l):

beets – 4 kg;
bell pepper – 0.5 kg;
tomatoes – 2.5 kg;
garlic – 2 heads;
onion – 0.2 kg;
salt – 1.5 tbsp. l.;
sugar – 30 g;
unrefined sunflower oil – 0.25 l;
table vinegar (9 percent) – 80 ml.

Cooking method:

Wash the tomatoes and dry them. Scroll through a meat grinder or grind with a blender. According to this recipe, they are allowed not to be peeled, although they will be more tender if peeled.
Peel and grate the beets.
Grind the garlic using a special press or any other method.
Peel the onion and chop finely.
Wash the pepper, remove the seeds. Cut the pulp into small cubes.
Place all the vegetables in a saucepan, add oil and vinegar, add sugar and salt, stir.
Place over low heat and cook for half an hour after the vegetable mixture has boiled.
Place the snack in jars and roll them up using a special key.
Place the jars upside down and cover with a blanket. Let them cool in this state, then put them in a place of permanent storage for the winter.

This recipe beet salad It was especially loved by our compatriots, so it even received a tender name.

Beet salad with tomato paste

Composition (per 3 l):

beets – 3 kg;
onions – 1 kg;
garlic – 3 heads;
vegetable oil – 100 ml;
tomato paste – 50 ml;
vinegar essence (70 percent) – 25 ml;
salt - to taste.

Cooking method:

Cut the garlic into small pieces.
Boil the beets until half cooked, chop on a coarse grater.
Peel the onion and cut it into small pieces.
IN large quantities fry the onion and garlic in heated vegetable oil.
Add beets to them and simmer for 15 minutes.
Pour in vinegar essence, add tomato paste, add salt to taste. After 5 minutes, remove from heat.
Place the snack in sterilized jars and seal.
After the jars have cooled, they can be stored in the pantry.

The given recipe is one of the simplest; even a winter snack can be prepared using it. inexperienced housewife. Moreover, it will not take much of her time and effort.

Beet salad for the winter is one of the most economical and popular preparations. In addition, vegetables retain their beneficial qualities in this appetizer.

In mid-autumn, beet preparations in my kitchen are the final chord of the canning season. When various jams, preserves, compotes and salads have already been prepared, and there are several boxes of beets on the balcony, there is nowhere to go, and you urgently need to come up with something tasty and healthy from beets for the winter.

Many modern housewives they do not pay special attention to beet preparations, believing that this vegetable is available all year round. Meanwhile, there are a lot interesting recipes, capable of significantly enriching and expanding the range of our usual winter preparations, especially during fasting. In addition, beet preparations such as, for example, borscht dressing significantly save time and make life easier for modern women.

There are not yet many beetroot recipes for the winter in my collection, but I honestly promise you that every year I will add new, interesting and tasty recipes to this page.

Beetroot salad for the winter with fried onions

I would like to present to your attention excellent preparation- beet salad for the winter with fried onions. What is it good for? Well, firstly, to prepare it you need very simple ingredients– beets, garlic and onions. Secondly, such preservation is very easy to prepare, so even a housewife who is not at all experienced in preparation can handle it. And thirdly, it turns out really very tasty, moderately spicy, bright and interesting. How to cook, see.

Beetroot salad for the winter with bell peppers and onions

If you like simple but delicious preparations from quite available ingredients, then I would like to suggest you make a beet salad for the winter with bell peppers and onions. This preservation is another confirmation of the fact that for cooking delicious recipe It’s not at all necessary to invent something like that. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so prepare delicious salad It won’t be difficult to make beets for the winter. How to cook, see.

In September-October, when the season of delicious “beet vinaigrette” begins, I don’t mind spending half a day of my time to put away a few servings of this tasty snack for the winter. But it’s very convenient in winter - we take out a jar from the cellar or pantry, and delicious snack already on the table, no need to prepare anything special. Recipe .

Delicious winter borscht dressing with tomatoes

Despite the fact that it’s the 21st century outside, borscht in jars for the winter is still relevant! This borscht dressing can also be eaten as a salad, but appearance It’s generally not much different from beet salad. Recipe .

Beets pickled for the winter “Behind the Glass”

Search interesting blanks from beets? Try making pickled beets! The pickled beets turned out to be very tasty: with a pronounced taste of traditional spices, moderately sweet, without the taste of vinegar. And the beauty in the jars is indescribable, which is why the recipe was called “Behind the Glass.” I wrote how to cook.