Beets for the winter are a tasty and convenient preparation. It allows you to quickly prepare lunch or. The preparation can be formed in jars in the form of salad, beet caviar, assorted with other vegetables.
Beet preparations are made simply and quickly. The contents of the jar are successfully used as a side dish, salad and dressing for borscht.
Today you will learn how you can save time when you have jars of beets in your bins for the winter.
Harvesting whole beets for the winter in jars
Whole beets prepared for the winter allow you to quickly prepare borscht in winter. And also save small root vegetables in jars, since they are simply unsuitable for storage.
Ingredients for a 1.5 liter jar:
- 2 allspice peas
- 5 black peppercorns
- 1 Bay leaf
For the marinade:
- 1 liter of water
- 2 tbsp. spoons of salt
- 1 tbsp. spoon of sugar
- 2 tbsp. spoons of vinegar 9%
Cooking plan:
1. Take beets with a diameter of no more than 5 cm in an amount of 2.5 kg, wash and place in a pan. Fill the root vegetables with water and cook for 40-60 minutes until they become soft. There is no need to digest them; readiness can be checked with a knife.
Let the beets cool or you can put them under running cold water to cool.
2. After cooling, cut off the ends on both sides and remove the skin.
3. Place in prepared jars allspice peas, black peppercorns and bay leaves. We place the cooked and peeled beets up to the hangers of the jars.
4. Prepare the marinade. Pour water into a saucepan, add salt, sugar and put on fire. Bring the water to a boil and cook for 2 minutes. Then pour in vinegar. That's it, the marinade is ready.
5. Pour the marinade into jars with beets and place them on a napkin in a pan for sterilization. We just cover the jars on top with sterilized lids; there is no need to tighten them.
6. Fill the pan warm water with a temperature of 60 degrees C up to the hangers of the cans. We sterilize jars from the moment of boiling for 30 minutes (1 liter jars are sterilized for 20 minutes).
7. We take out the jars, screw on the lids, turn them upside down and insulate them until they cool. The beets are ready for the winter in jars.
8. In winter, you can open the jar, take out the finished beets, cut them into cubes and prepare a salad.
9. Or you can cut it into slices and prepare another salad with seeds.
10. Or quickly prepare a regular and popular vinaigrette.
Enjoy eating!
Delicious caviar from beets and vegetables for the winter
Ready beet caviar can be eaten as a salad, as a snack or added to borscht.
Required:
- beets - 4 kg
- bell pepper – 0.5 kg
- onions - 0.5 kg
- tomatoes - 3 kg
- garlic - 200 g
- vegetable oil - 1 cup
- vinegar 9% - 1 glass
- sugar - 200 g
- herbs, salt and hot peppers- taste
Preparation:
- Grate the beets.
- Pass the tomatoes through a meat grinder.
- Chop onion, garlic, pepper and herbs. The best option grinding in a food processor using the appropriate attachments.
- Mix all the prepared vegetables together and simmer for 1 hour.
- Hot caviar Place in sterilized jars and seal with lids. Ready.
Bon appetit!
Pickled beets for the winter in jars
Jars according to this recipe can be stored at room temperature.
Products:
- beets - 1.6-2 kg
For the marinade:
- water - 1 liter
- apple cider vinegar - 100 ml
- pepper sweet pea- 5 pieces.
- black hot pepper - 10 pcs.
- cloves - 3 pcs.
- salt - 30 g
Cooking method:
- Wash the beets and peel them.
- Cut it into strips and put it in 0.5 liter jars.
- Add salt, pepper, cloves to the water. bring to a boil and pour in vinegar.
- Pour the resulting hot marinade over the beets. The marinade should cover the root vegetables by 1-2 cm.
- Then pasteurize the jars of beets for 10 minutes from the moment the water boils.
- Then roll up the lids on the jars.
Enjoy eating!
Video about how easy it is to prepare beet stock
See how easy it is to prepare beets, which can later be used for salad
Alternatively, such a preparation can be added to borscht, as a side dish with any meat dish or just eat it with bread. It’s very tasty and convenient - a cool and versatile beet for the winter.
Beetroot salad for the winter without sterilization with carrots, peppers and onions
The preparation is very popular.
Required:
- 3 kg - boiled beets
- 1 kg - bell pepper
- 0.5 kg - onions
- 200 g — vegetable oil
- 1 glass of cold boiled water
- 200 g - sugar
- 1 tbsp. spoon - salt
- 0.5 cup vinegar
Cooking method:
1. Peel the onion and cut into half rings. Pour 200 g of vegetable oil into a saucepan with a thick bottom, bring it to a boil and lower the onion into it. Fry the onion until transparent.
2. Place the chopped pepper into the pan with the onion and mix. Fry together for 15 minutes.
3. Combine the grated beets on a coarse grater with pepper and onion and mix. Add 200 g sugar, 1 tbsp. a spoonful of salt, 0.5 cups of vinegar and 1 cup of cold boiled water.
4. Mix all ingredients and cook for 20-25 minutes.
5. Lay out ready salad in sterilized jars.
6. Screw the boiled lids tightly. Ready.
Good luck preparing your salad for the winter.
Video on how to prepare a dressing for borscht with beets
The preparation is made without vinegar and is stored wonderfully.
Arm yourself with proven recipes and beets for the winter in jars will always surprise your family with their original taste.
Recipes for homemade preparations without sterilization for the winter - good way replenish supplies delicious compotes, jams, pickles and other snacks, ready meals. Don't forget to follow the tips experienced craftsmen that will help you cook quality canned food, and also share your secrets to keep them at home.
For the preservation of conservation, it is important to take precautions. Every housewife knows perfectly well that heat treatment can get rid of germs and infections, so homemade preparations are always sterilized very carefully. If the lids are swollen, the contents of such preparations can no longer be eaten.
Despite this, you can prepare homemade preparations for the winter without sterilization - this method is much simpler. In this way, you can save many useful microelements and vitamins in products. When using this method, you must also follow certain rules, otherwise all the work will be wasted.
Do you think it is possible to pickle without sterilizing the jars?
Yes you canNo, everything will explode
How to prepare jars
It's quite simple. The jars must be washed and checked for chips and cracks. They must be simply perfect! It is also necessary to check the caps: if they are screw-on, it is advisable that they are new.
This preparation has a slightly spicy taste.
The following products are used for canned beets:
- A kilogram of beets.
- 200 ml water.
- 200 ml 9% vinegar.
- 1 tablespoon sugar.
- Half 1 tsp. salt.
- A few black peppercorns and one bay leaf per jar.
- Half a cinnamon stick.
Canning sequence:
- The beets are cleaned of dirt and washed well, then filled with water and set to cook.
- After this, the water is drained and the beets are cooled.
- When cold, vegetables are peeled and cut into arbitrary cubes.
- Sterilize the containers and, while they are still hot, place beet pieces in them.
- At this time, boil a glass of water with vinegar, bay leaves (2 pieces), black pepper (4 peas), cinnamon, sugar and salt.
- The marinade is poured into containers with beets, screwed on with lids and left upside down for 12 hours. After this, the workpieces are transferred to a dark and cool place.
These beets are prepared quickly. The recipe is for 4 liter jars.
First of all, prepare the following products:
- Beetroot – 2 kg.
- 9% vinegar – 2 tbsp. l.
- 4 glasses of water or beet broth.
- Up to 8 tbsp. l. Sahara.
- Salt – 2 tsp.
- Cloves – 8 pcs.
- A few bay leaves.
Cooking process:
- Beetroot fruits are well peeled. Everything is washed thoroughly.
- Now the beets need to be boiled until done, which is checked with a knife. It should pierce the product freely.
- The broth is poured into a separate cup and cooled.
- After cooling, the tubers are peeled and cut into strips.
- Beet stock is placed in jars. Place 1-2 laurel leaves and 2 cloves on top.
- 4 glasses of broth are placed on the stove again, salt, sugar and vinegar should be added there. After boiling, the mixture is poured into jars.
- The jars are twisted and turned upside down. Leave for 10 minutes. And after cooling, turn over and put in a dark and cool place.
A vegetable prepared in this way prevents the development of atherosclerosis, as it cleanses blood vessels.
Required ingredients:
- Water – 1 liter.
- Salt – 100 g.
- Sugar – 4 tbsp. l.
- Beetroot – 1 kg.
The beets are prepared like this:
- Water is boiled in a saucepan and then cooled. After this, salt and sugar are added to the liquid.
- The beets are cooked in another pan, after which the water is drained and only vegetables remain.
- After that, they are peeled and cut into slices as desired.
- Everything is placed in containers and filled with marinade, after which the jars are screwed on.
For borscht
IN summer time You can prepare a dressing for borscht.
To do this you will need the following products:
- Beetroot – 3 kg.
- 2 medium sized onions.
- Half a kilo of tomatoes.
- Carrots – 1 kg.
- Bell pepper – 0.5 kg.
- Salt – 2 tbsp. l.
- Sugar – 2 tbsp. l.
- Other spices to taste.
The preparation procedure consists of the following steps:
- Containers and lids are prepared in advance. After which they are left warm.
- The tomatoes are crushed to a pulp. To do this, use a blender or meat grinder.
- The beets are peeled and cut into strips.
- Peeled carrots are grated.
- Onion heads are peeled and cut into cubes.
- It is also cut bell pepper.
- Tomato pulp is boiled over a fire for 15 minutes, spices salt and sugar are added to it.
- After this, beets are added to the tomato mass, and after 20 minutes - the rest of the vegetables.
- After this, you need to boil the dressing for another 30 minutes.
- Then the mass is poured into jars, which are tightly screwed. After the filling has cooled, it can be put away in a specially designated place - dark and cool.
Prepare the following products:
- Beetroot – 1 kg.
- Vegetable oil – 100 ml.
- 3 tbsp. l. Sahara.
- Salt – 1 tsp..
- 9% vinegar – 4-5 tbsp. l.
- Black ground pepper– 1 tsp.
- Cilantro seeds – 1 tsp.
- Garlic – 1 large head.
- Walnuts – 10 pcs.
- Ground red pepper.
Sequence of work:
- Garlic and walnuts are crushed, and the cilantro is ground with a mortar.
- All products intended for marinade are combined.
- Beets cut into large strips are poured with the marinade and placed under pressure for a day.
- After this, the beets are placed in jars and they are closed. nylon cover and placed in the refrigerator.
Beets boiled for the winter without sterilization
Such beets are usually prepared for vinaigrette.
Required Products:
- 2 kg beets.
- 2 liters of brine water.
- Salt – 2 tbsp. l.
- Sugar – 2 tbsp. l.
- 5 peas each of black and allspice.
- Mustard beans – 5 pcs.
- Cloves – 5 pcs.
- Table vinegar – 1 tbsp. l.
Preparation:
- Rinse the root vegetable well and boil until soft, cool.
- Cut the beets into cubes, the size can be chosen as desired.
- Place the preparations in clean, well-washed jars.
- Now the marinade is prepared: water is brought to a boil, salt, sugar and other spices are added.
- Boil the brine for another 10 minutes, so some of the water will evaporate and the liquid will become more saturated.
- Hot brine is poured into jars, then you need to add a spoonful of vinegar to each of them and immediately roll up the container. Now you can leave the preparations to cool, and then transfer them to the room for storing marinades.
Tips: 9% vinegar can replace 5%, but then use three glasses instead of two. You can sterilize jars in a water bath in microwave oven or in the oven. Lids must be sterilized in boiling water. It is important that the marinade itself is poured into warm jars. This will ensure good spin and you don’t have to worry about the jar bursting due to temperature changes.
How and how much to store
It is best to keep jars of canned beets in the basement, cellar, or refrigerator. It is important to determine a place for each jar, create a suitable climate, and then you can enjoy it until spring. delicious snacks. You can also store it on the balcony (the most important thing is to avoid frost!). Typically, blanks are stored for no more than 2 years.
According to legends, heroes in Rus' believed that it gives strength and helps fight various ailments, ordinary people baked it in the oven and served it with tea, and Russian beauties blushed their cheeks with it. Completely unpretentious, not picky and somehow even invisible, but at the same time simply irreplaceable in our Everyday life. Without it, borscht is not borscht, and vinaigrette is not vinaigrette, and you can’t cook beetroot without it. Can you guess what we're talking about? Of course, about beets. No other vegetable requires so little input from us and provides so many benefits. Moreover, absolutely everything about beets is edible: as they say, both the tops and the roots. Many people have no idea that anything can be created from this juicy, sweetish beauty with an incomparable color shade.
According to the advice of nutritionists, beets should be eaten raw or baked more often in order to extract the maximum of what nature has accumulated in it. After all, according to nutritional value And medicinal qualities Beetroot has no equal among other vegetables. One of the most remarkable qualities of beets is its ability to be stored for a long time, which allows you to use this healthy vegetable for food throughout the year. You can, of course, be content with a harvest of root crops, carefully collected and stored in the basements. And if there is no basement or cellar, you can make beets for the winter using other methods, more interesting and original. Beet preparations for the winter surprise with their variety. It is pickled, fermented, frozen, kvass is made from it, and even jam is made. It is delicious in any form, with or without the addition of other products, and goes wonderfully with almost all vegetables. Pickled or pickled beets are perfect both as a side dish for meat or fish, and as a vitamin salad. And as for preparing it from a jar, when the borscht is prepared in literally a minute, you just need to add the contents to the pan with the broth, and there’s nothing to say! In addition, if your family still slightly dislikes beets, then preparing beets for the winter in this form will help them look at this vegetable in a completely different way.
Ingredients:
5 kg beets,
2 stacks Sahara,
1 tbsp. salt,
300 ml 9% table vinegar,
cloves - to taste.
Preparation:
Boil the beets until tender (you need to cook them without salt, and a pinch of sugar added to the water will make the color of your workpiece unusually beautiful, fiery red). If the beets are large, cut them into quarters. Drain the beet broth, save 2 cups of the broth, cool the beets and peel them. Fill each of the prepared sterilized jars with beets (you can cut them into circles or strips), add a few cloves and pour over the marinade made from sugar, beet broth, vinegar and salt and brought to a boil over high heat. Close the lids and sterilize for 10 minutes. Roll up.
Ingredients:
2 kg beets,
25 g horseradish root,
100 g sugar,
250 ml water,
20 g citric acid,
salt - to taste.
Preparation:
Boil the washed beets for 45 minutes, cool, peel and grate on a coarse grater. Peel the horseradish and pass through a meat grinder. Dissolve in a glass of water citric acid, add sugar and salt. Pour this solution over the beets and horseradish and stir. Lay out ready mass in jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25 minutes. Roll up.
Ingredients:
beets, onions.
For marinade per 1 liter of water:
100 ml apple cider vinegar,
100 g honey,
3 carnations,
10 black peppercorns,
15 g salt.
Preparation:
Cut the peeled beets in half, each half into thin slices. Place in a saucepan and pour over the marinade; to prepare it, simply combine all the ingredients and stir. Place the pan with the beets in the marinade on the fire and boil for 3 minutes. Then place the hot beets in jars, topping them with chopped onions. Pour the marinade in which the beets were cooked and sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. Roll up.
Ingredients:
1.5 kg beets,
1 kg plums,
1.2 l apple juice,
1 stack Sahara,
1 tbsp. salt,
5 buds of cloves.
Preparation:
Boil the beets, peel them and cut into thick slices. Wash the plums and remove the pits. Place beets and plums in jars in layers to the very top, place cloves between the layers. Prepare the marinade. To do this, dissolve in apple juice sugar and salt and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll up.
Ingredients:
1 kg beets,
150 g onion,
2 tbsp. salt,
3 bay leaves,
8 allspice peas,
3 carnations,
4 black peppercorns,
½ tsp. coriander
Preparation:
After boiling the beets, immediately immerse them in cold water for a few minutes, peel and cut into medium cubes. Cut the onion into slices. Place the beets in jars, top with onions and spices, and fill with hot brine made from 1 liter of water and salt, brought to a boil. Sterilize jars: 0.5 l - 30 minutes, 1 l - 40 minutes. Roll up.
Soak the beets in warm water for several hours. Then wash it thoroughly with a brush, peel and cut into thin circles or strips. Place in 3-liter jars (fill about ⅔ of the jar with beets), fill with warm boiled water and place in a warm place. To speed up the fermentation process, add to jars rye crusts. After a week, remove the mold from the surface. Beet kvass Pour into clean bottles, and leave just enough liquid in the jars to cover the beets. Store both in a cool place.
Ingredients:
500 g beets,
1 kg cabbage,
300 g carrots,
300 g bell pepper,
300 g onions,
500 ml tomato juice,
1 liter of water,
1 tbsp. Sahara,
2 tbsp. salt,
9% vinegar - 2 tbsp. into each jar.
Preparation:
Cut the seeded pepper into thin strips, grate the carrots and beets on a coarse grater. Chop the cabbage and combine with carrots, peppers and beets. Put everything in enamel pan and fill in tomato juice. In a separate container, combine salt, sugar, water and bring to a boil. Pour the resulting brine into the vegetables and heat for 30 minutes over low heat. Pour hot borscht into sterilized liter jars, add 2 tablespoons to each. 9% vinegar, roll up, turn upside down and wrap.
Ingredients:
1 kg beets,
1 kg carrots,
1 kg tomatoes,
1 kg sweet pepper,
1 kg of onion,
1 pod of hot pepper,
100 g salt,
200 ml vegetable oil,
ground black pepper - to taste.
Preparation:
Grate the beets and carrots on a coarse grater, chop the onion. Remove the seeds from the pepper and cut it into rings. Cut the tomatoes into pieces. Lightly fry all the vegetables in vegetable oil, place in a pan, add salt, pepper, hot pepper and cook for 5 minutes. Place the hot mass in sterilized jars, roll up and wrap.
Ingredients:
4 young beets with tops,
3 carrots,
3 onions.
For brine (per 1 liter of water):
1 tbsp. salt,
4 tbsp chopped greens.
Preparation:
Cut the beets and carrots into slices, finely chop the tops, and chop the onion. Place in layers in an enamel pan beet tops, beets and carrots, sprinkling layers with onions. Fill everything with brine made from water, salt and herbs. Place a circle on top and apply pressure. Leave for 3 days at room temperature. After the expiration date, place the mixture in sterilized jars, close with nylon lids and place in a cool place.
Ingredients:
4 kg beets,
1.5 kg tomatoes,
500 g sweet pepper,
500 g onions,
200 g grated garlic,
200 g sugar,
60 g salt,
500 ml vegetable oil,
150 ml 9% vinegar.
Preparation:
Place onion, cut into half rings, into boiling vegetable oil, add tomatoes, cut into rings. After 3-5 minutes, add the bell pepper, seeded and cut into half rings. Bring to a boil, pour in vinegar, stir, add coarsely grated beets, salt, sugar and cook for 30-40 minutes. At the end, add the garlic, stir, place in sterilized jars and roll up.
Ingredients:
500 g peeled beets,
500 g peeled eggplants,
500 g apples without core,
1 tbsp. salt,
3-4 tbsp. Sahara,
3/4 tbsp. vegetable oil.
Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Place everything in a saucepan, add salt, sugar, stir and leave for 1 hour. Then add vegetable oil and put on fire. Cook for 30 minutes from the moment of boiling low heat under the lid and 10 minutes without the lid. Place the hot caviar into jars, roll it up, and wrap it up.
Ingredients:
1 kg beets,
1 kg cabbage,
200 g onions,
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
3 tbsp. 9% vinegar.
Preparation:
Cut the boiled and peeled beets into strips. Cut the onion into rings and shred the cabbage. Dissolve salt and sugar in boiling water, pour over vegetables and cook for 10 minutes. Add vinegar at the end. While hot, place the salad in 0.5 liter jars, sterilize for 25 minutes and roll up.
Ingredients:
4 kg beets,
1.5 kg tomatoes,
500 g onions,
1 kg bell pepper,
300 g garlic,
3 bunches of dill,
3 bunches of parsley,
500 ml vegetable oil,
1 tbsp. salt with top
1 tbsp. Sahara,
200 ml 9% vinegar.
Preparation:
Grate the beets on a coarse grater, pass all other ingredients through a meat grinder. Combine everything together, stir and cook over low heat for 40 minutes covered and 20 minutes without a cover. Place hot into jars and seal.
Ingredients:
2 kg boiled beets,
400 g beans,
400 g carrots,
400 g onions,
350 g tomato paste,
300 ml vegetable oil,
black pepper, salt - to taste.
Preparation:
Grate the boiled beets and carrots on a coarse grater, boil the beans until tender, cut the onion into rings. Fry carrots and onions in vegetable oil, add tomato paste, pepper, salt. Mix everything and simmer for 40 minutes. Place hot into jars and seal.
Ingredients:
1 kg beets.
For the marinade:
½ cup vegetable oil,
3 tbsp. Sahara,
1 tsp salt,
4-5 tbsp. 9% vinegar,
1 tsp ground black pepper,
2 tsp cilantro seeds,
1 large head of garlic,
10 walnut kernels,
ground red pepper.
Preparation:
Chop the garlic, crush the walnuts with a knife and chop finely, pound the cilantro in a mortar. Combine all the ingredients for the marinade and mix well. Pour the marinade over the beets, mix again and place under pressure for a day in a cool place. Then place the beets in jars, cover with a nylon lid and store in the refrigerator.
Ingredients:
1.2 kg beets,
2 kg sugar,
1 lemon.
Preparation:
Boil or bake the beets until half cooked. Then cool and pass through a meat grinder. Grate the lemon. Mix the beets with sugar and lemon and cook for 1 hour until the syrup thickens. Lay out ready-made jam into sterilized jars and roll up the lids.
Drying beets
Wash the root vegetables thoroughly, peel them and cut them into small noodles. Blanch in boiling salted water (5 g salt per 1 liter of water) for 3 minutes. Then immediately cool in cold water. Dry the beet noodles at 85°C for 6 hours. An electric dryer can also cope with this task.
Ingredients:
1 kg beets,
50 g chopped dry marjoram,
50 g dry chopped parsley.
2 tbsp. salt.
Preparation:
Select small beets, wash them thoroughly, put them in a saucepan, pour boiling water over them and cook for an hour over low heat. Cool and peel the beets, cut them into thin slices, sprinkle with marjoram and parsley. Mix carefully so as not to damage the circles. Place the beets on a baking sheet in one layer and place in an oven preheated to 100 degrees for 1 hour. Open the oven occasionally to release steam. Then remove the dried beets from the oven, cool, put in dry jars, cover with a plastic lid and store in the refrigerator. Beets can be dried in an electric dryer.
Freezing beets
Wash the root vegetables well, peel, chop finely or coarsely (you can grate them) according to your choice. Distribute the beets into bags in a thin layer, getting rid of excess air, or place them in containers in small portions intended for preparing one dish, so as not to defrost the beets again, and place them in the freezer. Beets can be used to prepare your favorite dish without defrosting.
Beet preparations for the winter are tasty, healthy, and varied! So, dear housewives, spare no effort and time, everything will come back to you with pleasure from the results obtained and the praise of loved ones.
Happy preparations!
Larisa Shuftaykina
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 want to offer you very delicious dressing for borscht 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 ready-made dressing Place in sterilized jars, distributing vegetables and marinade evenly. 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 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 used as 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 delicious recipes on preparations for the winter. 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!
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