Preparing pickled beets for the winter. Beet preparations for the winter

According to legends, heroes in Rus' believed that it gave strength and helped 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, unpretentious 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. Indeed, in terms of nutritional value and medicinal qualities, beets have 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 eat this healthy vegetable 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 it 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. Dilute citric acid in a glass of water, add sugar and salt. Pour this solution over the beets and horseradish and stir. Place the finished mixture in jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25 minutes. Roll it 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 it 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 sugar and salt in apple juice and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll it 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 it 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 rye crusts to the jars. After a week, remove the mold from the surface. Pour the beet kvass 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 onion,
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. Place everything in an enamel pan and cover with 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 beet tops, beets and carrots in layers in an enamel pan, sprinkling the 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 over low heat under a lid and 10 minutes without a 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, and 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. Place the finished 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

We can talk endlessly about the benefits of beets.

• It is recommended to eat it for anemia, digestive problems, and hypertension.
• Fiber helps better digestion of food. Pectins, which beets are rich in, help remove 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 risk of atherosclerosis, then beets should be included in the menu daily.
• Everyone is used to preparing dishes only from root vegetables, throwing away the tops. But it contains a large amount of protein and other substances important for the body. If the beets are young, then their leaves and petioles can also be eaten, adding them to salads, soups, and botvinya.

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

What kind of beets can be pickled?

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

The beets should be a rich burgundy color without whitish inclusions on the cut, and especially without white circles.

Preparing beets for pickling

Trim the tops of root vegetables and wash them thoroughly under running water with a brush.

To retain most of the nutrients, it is recommended to cook beets in their skins. To do this, immerse the vegetables in boiling water and cook until soft. According to some recipes, beets are cooked until half cooked. But in any case, there is no need to salt the water, as this worsens the taste of the beets.

To keep the beets 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 take much longer to cook.

But there is a way by which beets will retain their color without vinegar.

Firstly, beets cannot tolerate vigorous boiling.! Even the darkest burgundy fruit will lose its color if cooked over high heat. Therefore, after lowering the beets into boiling water, do not leave the stove. Wait until the water boils again, reduce the heat to low, and cover the pan with a lid. The water should only ripple slightly when cooking beets.

Secondly, the beets need to be cooled properly. This applies to root vegetables both with and without peel. Remove the cooked beets from the pan and immediately place them under running 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 stage is slicing. If the fruits are small, the beets can be pickled whole or cut into 2-4 parts. Cut large beets into circles, cubes, cubes or strips. It all depends on what purpose you are pickling this vegetable for.

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 herbs and spices are added. Most often, cinnamon, cloves, cumin, onion, and coriander are used for pickling beets. But for the sake of experimentation, you can add other spices, taking into account your taste preferences.

Pickled beets, canned with cloves

Ingredients:

• small beets – 1 kg.

For the marinade:

• beet 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. Place in a pan of boiling water and cook until tender.
• Soak in cold water for 10-15 minutes. Remove the skin.
• Prepare sterile liter jars. Without cutting into pieces, fold the beets into them.
• Strain the beet broth through several layers of gauze. Add salt, sugar, citric acid, cloves and pepper. Place on fire and boil for 5 minutes.
• Pour it over the beets, filling the jars to the top. Close with lids.
• Place the jars in a saucepan, pour hot water up to the hangers. Sterilize for 20 minutes from the moment the water boils.
• Seal tightly. Turn it upside down and wrap it in 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.;
• 9 percent vinegar – 100 ml;
• salt - to taste;
• water.

Cooking method

• Wash the beets thoroughly and bake in the oven until soft. Refrigerate. Peel the skin and cut into thin slices.
• Grate the horseradish. Pour boiling water over the cumin seeds, let stand for 1 minute, and place in a sieve.
• Mix beets, horseradish and cumin in a bowl. Place tightly in a clean three-liter jar.
• Prepare the marinade by mixing half and half vinegar with water. Add salt to your taste. Pour over the beets so that the marinade completely covers them. Place a small bend on top.
• Place the jar in the refrigerator. After three days, you can take the first sample. If you want to preserve beets for as long as possible (for the winter), dilute the vinegar with a minimum amount of water and add a little more salt.

Pickled beets, canned with cinnamon

Ingredients:

• beets – 1.5 kg.

• water – 1 l;
• vinegar 5 percent – ​​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, place in boiling water and cook for 30-40 minutes, depending on the variety and size of the root vegetables.
• Cool under cold running water, peel, and cut out defective areas. Cut into cubes.
• Fill the jars with chopped beets.
• Place sugar, salt, pepper, cinnamon and cloves in a saucepan with water. Bring to a boil, boil for 8-10 minutes. Pour in vinegar and stir.
• Pour the marinade over the beets. Cover the jars with lids. Place in a wide saucepan, pour hot water up to the hangers of the jars. Sterilize liter jars for 15 minutes, half-liter jars for 12 minutes. Then roll it up hermetically, turn it upside down, and wrap it in a blanket. Wait until it cools down 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 and cook until soft. Cool under running water, peel off the skin. Cut into large cubes.
• Place in sterile liter jars. Pour boiling water, cover with sterile lids and leave for 10 minutes.
• Then drain the water through a lid with holes into the pan, add sugar, salt and spices according to the norm. Boil the marinade for 5-7 minutes. Add vinegar at the very end.
• Pour the boiling marinade over the beets and immediately seal them tightly. Turn it upside down, cool, wrapping it in a blanket.

Spicy pickled 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 - 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 in advance. To do this, pour water into a saucepan, add sugar and salt. Boil the liquid for 10 minutes.
• Add chopped herbs, peeled and sliced ​​garlic, bay leaf, coriander, and pepper to the hot marinade. 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 them, place them in boiling water and cook for 30 minutes. Cool under cold running water, remove the skin. Cut into long strips.
• Wash the liter jars thoroughly and sterilize. Place the beets tightly in them.
• Strain the marinade through several layers of gauze and bring to a boil again. Add essence.
• Pour the hot marinade over the beets. Place the jars in a wide saucepan and fill with water up to the shoulders. Pasteurize for 25 minutes at 85°. Seal tightly. Turn it upside down and wrap it in a blanket. Cool completely like this.

Video: pickled beets, a delicious recipe for the winter

Note to the hostess

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

Canned beets are not only healthy, but also tasty. This article reveals the secrets of preparing delicious pickled beets, savory pickles and pickling root vegetables.

Advantage canned beets is that she always it turns out delicious. This root vegetable is different in that even with heat treatment does not lose its beneficial qualities. Such beets can be eaten in their prepared form, and you can prepare salads and borscht from it.

Preparing beets in jars for vinaigrette (for the winter) is very convenient. Such conservation does not require much effort and time. Besides, sterilization is not necessary oh, the jars will survive the cold season just fine in a cool place (cellar, pantry, refrigerator).

Beets closed for vinaigrette will not spoil their elasticity during storage. But along with this will be soaked in the marinade and will become even tastier. The taste of beets will become brighter, spicier and, if desired, even spicier. Canned beets in a vinaigrette will save you time and effort in preparing the ingredients for this salad at any time of the year.

Canned beets for vinaigrette

You will need:

• Beet– 2 kg of root vegetables
• Water– 2 liters (for brine)
• Salt– 2 large spoons (without a slide, it is advisable to use sea salt).
• Sugar
• Black pepper– 5 peas (peppercorns, hot)
• Allspice– 5 peas
• Mustard– 5 peas (mustard beans)
• Carnation– 5 pieces (buds, seasoning)
• Vinegar– 1 large spoon (tablespoon, apple or wine).

Preparation:

• Beets carefully washed away from dirt and boil until soft. Before cooking, beets must be cool.
• Cooled down beets are cut the way you would like to see it in the finished vinaigrette: in large or small cubes, in cubes.
• Chopped beets should be Place in clean jars washed with baking soda.
• Prepare the marinade: First you need to boil the water. Sugar and salt are dissolved in boiling water, then spices are added.
• Boil the brine Follow it for another ten minutes over high heat so that a small amount of water evaporates and the brine becomes saturated.
• Beets in jars are filled with hot brine. Pour a spoonful of vinegar into each jar (at the rate of two liter jars) and quickly roll it up in the usual way. Leave to cool and remove for storage.

Video: “Preparing beets for the winter. Diced for vinaigrette"

Beets for the winter in jars: recipe without sterilization

You can completely close beets for the winter without sterilizing jars. This method requires careful washing the jars with hot water and regular baking soda. Baking soda contains an alkali, which neutralizes bacteria and prevents the canned food from swelling and spoiling.

You will need:

• Beet– 2 kg of root vegetables
• Water– 1 liter of clean boiled water for brine
• Vinegar– 2 small spoons (one per jar)
• Sugar– 2 large spoons (without a slide)
• Salt– 2 large spoons (without a slide)
• Pepper– 10 pcs (black, polka dot, spicy)
• Bay leaf– 2 pcs (large) or 4 pcs (small)
• Cinnamon– 0.5 teaspoon (in each jar)

Preparation:

• Choose canning for this recipe small beets, small. It must be washed, boiled until tender and carefully peeled. Leave the root vegetables until completely cooled.
• Cooled root vegetables should be cut according to your preference: cubes, sticks, halves, rings. Chopped beets Place in soda-cleaned jars.
• Prepare the brine: Boil water and dissolve sugar and salt in it. Add spices to boiling water and cook the brine for another ten minutes. Turn off the brine, add cinnamon and the required number of bay leaves, cover the dish with a lid and let it sit for another five minutes.
• After this, bring the brine to a boil and boil the marinade pour chopped vegetables. Cover each jar with a lid and let the beets brew for twenty minutes.
• Infused marinade should be drained and boiled again. Pour boiling brine over the beets again and roll up the jars in the usual way.

Video: “Beet salad for the winter without sterilization”

Grated pickled beets for cold borscht in jars: recipe without sterilization

This preparation will be a real “godsend” for every housewife. Its convenient use for preparing cold beetroot soup and hot borscht. Beetroot preparation saves your time on preparing the dressing, and its rich and marinade-saturated taste will decorate any dish.

You will need:

• Beet– 2 kg of root vegetables
• Onion– 0.5 kg (onion or white)
• Tomato– 700 g
• Pepper– 250 g (sweet or Bulgarian)
• Garlic
• Oil
• Salt– 2 large spoons (without a slide).

Preparation:

• Prepare vegetables for canning: the onion should be chopped into half rings, the pepper should be chopped into strips. Vegetables are fried with vegetable oil until soft.
• Fried vegetables should add crushed garlic, mix the mass thoroughly.
• Tomatoes are placed in a bowl with a high side. They should pour boiling water over and leave in this state for several minutes. After this, rinse with cold water. Blanching will help you easily peel the skins of tomatoes.
• Peeled tomatoes are necessary pass through a meat grinder or beat with a blender.
• grate using your preferred grater.
• The beets are placed in a container for extinguishing(saucepan, stewpan) and fill it with tomatoes. Stew beets should be simmered on low heat for about half an hour. Vegetables with garlic and spices are added to the stew. After this, quenching continues for another twenty minutes.
• washed with baking soda. Rolls up in the usual way.

Video: “Refilling for borscht for the winter”

Beets, caviar for the winter: a very tasty recipe without vinegar

Beet caviar- a favorite dish of many. It goes well with potatoes, meat and other vegetables. Beetroot caviar can be eaten with a spoon, used in layered salads, added to soups, borscht, and even spread on bread.

Such preservation has many advantages, because in addition to being tasty, it is also very healthy! In beet caviar the entire supply of useful microelements of the root crop is preserved. Beetroot caviar improves digestion and also cleanses the intestines.

You will need:

• Beet– 1.5 kg of root vegetables.
• Onion– 3 pcs (large onions).
• Carrot– 2 pcs (medium size, not very large)
• Tomato paste– 2 large spoons (one small package).
• Garlic– 2 small heads (the amount of garlic can be adjusted independently, depending on the spiciness of the garlic and personal preference).
• Salt– 1 small spoon (can also be adjusted to taste).
• Sugar– 1 small spoon
• Pepper– 0.5 teaspoon (black, ground, spicy)
• Vinegar– half a glass (about 100 milliliters)
• Vegetable oil– a glass (about 200 milliliters).

There are two main ways to prepare caviar, which depend on the consistency you want. In the first case, the beets are grated on a regular kitchen grater (large or fine), and in the second, they are passed through a meat grinder (this method is preferable).

Preparation:

• Vegetables are washed thoroughly
• The onion is peeled and finely chopped. It must be fried in oil until golden brown.
• Peel and chop the beets and carrots using the preferred method. Grated vegetables must be added to the fried onions and simmered in oil. Salt the beets to taste.
• Tomato paste and crushed garlic are added to the beet mass.
• Add necessary spices
• Beets should be simmered on fire for about half an hour. All this time, the mixture should be stirred and the pan should be covered with a lid.
• The jars are sterilized or thoroughly washed with baking soda, and then doused with boiling water. Beetroot mass is placed in each jar. Pour a few tablespoons of vegetable oil on top and roll up in the usual way.

Video: “Beet caviar”

Pickled beets for the winter: recipes

Canning beets with vinegar is more common for modern people than pouring marinade over them. Vinegar performs a kind of sterilization, eliminating all living bacteria. Pickling is another way to prepare vegetables for the winter.

You will need:

• Beet– 2 kg of root vegetables
• Water– 1.5 liters of boiled water for brine
• Salt– 1 large spoon without a slide
• bay leaf– 2 pieces (small)
• Spices to taste: allspice, peas, white, coriander, nutmeg.

Preparation:

• The beets are washed, peeled and cut in a convenient way. The cut should be coarse: slices, rings or half rings.
• The beets are placed in glass, ceramic or enamel containers for fermentation.
• Brine is being prepared: salt is dissolved in warm water and spices are added.
• The beets are poured with brine and placed under the bay. In this state, the boil should stand at room temperature for a week. During this time, the fermentation process will occur.
• Glass jars are sterilized or washed with baking soda. Pickled beets are thoroughly mixed and placed in jars, closes. Jars should be stored in a dark and cool place. If beets are stored in other conditions, they will quickly lose their taste.

Video: “Pickled beets for the winter: step-by-step cooking recipe”

How to ferment beets at home?

The process of fermenting beets at home is much simpler than other vegetables. During the fermentation process there occurs sour fermentation due to bacterial activity. The difference between beets is that they retain their entire supply of microelements after any processing. In this case, a rich supply of sugars influences rapid fermentation.

IMPORTANT: When fermenting beets, it is important DO NOT USE iodized salt. It can give beets an unpleasant odor and bitter taste. For this preparation, you should use table salt or rock salt.

Preparation:

• Ferment beets you can do it without salt
• Wash and peel the required amount of beets
• It is advisable to choose small fruits which should not be cut.
• Vegetables are stacked in NOT IRON cookware: glass, plastic, enameled, ceramic, clay.
• Prepare kvass in advance: several pieces of bread with a glass of sugar are fermented for two days. Add a packet of yeast.
• Ready kvass should be strain. Strained kvass you should pour the beets and place them under the bay.
• In this state the beets stand two weeks at warm room temperature.
• After this, pickled beets should be kept in the cold until winter.

Video: “Pickled homemade beets”

Beetroot with horseradish and garlic for the winter: recipe

Beetroot with horseradish– one of the simplest recipes for preserving food for the winter. Any housewife can prepare such a twist. To do this, you can use a set of the simplest and most accessible ingredients.

You will need:

• Beet– 300 g
• Horseradish– 200 g (root)
• Water– half a glass (clean or boiled)
• Vinegar– 1 large spoon (tablespoon or apple)
• Sugar– 1 large spoon (without a slide)
• Salt– 1 small spoon (without a slide)

Preparation:

• Horseradish and beets are peeled
• The root vegetable should grind using a meat grinder or in a blender bowl. In some cases, horseradish will have to be chopped in two batches.
• Mix thoroughly, adding sugar and salt. The beet juice will color the entire mass.
• At last stirring add vinegar to the mixture and remove the beet mass with horseradish for storage in a cool place.

Video: “Beets with horseradish”

Boiled beets for the winter in jars: recipe with citric acid

You can close it for the winter fresh and boiled beets. In the first case, the beets will turn out very crispy and juicy, in the second - soft, with a pleasant sweet taste. You can emphasize the taste of beets spicy marinade.

You will need:

• Beet– 1 kg of root vegetables
• Vegetable oil– half a glass
• Lemon acid– a pinch (can be replaced with a spoon of lemon juice).
• Pepper mixture or pepper to taste(black, red, white).
• Garlic– 5 cloves (the amount of garlic can be adjusted independently, depending on its spiciness).
• Coriander, nutmeg(optional)
• Salt- taste

Preparation:

• Beet boil until soft. After this, it should be completely cooled.
• Cold root vegetable cut into cubes or bars.
• Sliced ​​beets fits into a jar
• Vegetable oil is heated until warm, crushed garlic and spices, salt, citric acid or juice are added.
• Beet filled with oil, cover the jar with a lid and shake it well.
• It should keep cool place before winter

Video: “Beets for the winter”

Beetroot and beans for winter borscht: recipe

You will need:

• Beet– 2 kg of root vegetables
• Onion– 0.5 kg of onions
• Tomato paste– 2 large spoons (can be replaced with juice or tomatoes).
• Garlic– 3 pcs (you can adjust the amount of garlic yourself, depending on its spiciness).
• Beans– boiled, 200 g (red or white)
• Oil– 6 large spoons (any vegetable, preferably sunflower).
• Salt– 2 large spoons (without a slide)

Preparation:

• Bow follows fry until golden brown
• Fried onions should be add crushed garlic and tomato paste, mix the mixture thoroughly.
• Beets should be washed and peeled. After this it should grate and add to the onion.
• The beets should be simmered over low heat for about half an hour. Into the stew beans are added. After this, quenching continues for another twenty minutes.
• The beet mass is placed in small glass jars, carefully washed with baking soda. Rolls up in the usual way.

Video: “Dressing for borscht with beans”

Beetroot and zucchini for the winter: preparations, recipe

This salad is distinguished not only by its color, but also by its original flavor combination. The taste of the salad is sour and sweet at the same time.

You will need:

• Zucchini– 2 kg (can be replaced with zucchini)
• Onion– 1 kg (white, shallot or onion)
• Beet- 1 kg
• Vinegar– half a glass (100 ml) of any kind: apple, table, wine.
• Vegetable oil– half a glass (100 ml)
• Salt- taste
• Pepper to taste

Preparation:

• Zucchini should be washed and grate on a coarse grater
• The beets should also be cleaned and grate on the same grater.
• Peel and finely chop the onion
• Vegetables are placed in a large bowl and should be salt and pepper and stir, add oil.
• Turn on a small fire and simmer the vegetables for about half an hour.
• The mass is turned off and sprinkled with vinegar
• After this it should put into sterile jars and roll up.

Video: “Zucchini with beets”

Whole pickled beets for the winter without sterilization: recipe

Pickled beets, closed entirely, will complement many winter dishes. These beets can be eaten whole, or added to salads and borscht.

You will need:

• Beet– 1 kg (choose the smallest root vegetables)
• Vinegar– half a glass (100 ml)
• Sugar– 1 large heaped spoon
• Salt– 1 small spoon
• Pepper: fragrant, peas, ground - to taste
• Carnation– 3 things
• Bay leaf- 1 PC

Preparation:

• The beets should be washed and Boil until soft.
• After this the beets cools and cleans
• Prepare the marinade: Boil a glass of water, dissolve sugar and salt in it. Oil and spices are added to the brine.
• Boiled beets are placed in a jar. It should be filled with brine, sprinkled with vinegar and rolled up in the usual way.

Stewed beets for the winter: a very tasty recipe

Stewed beets is a ready-made dish, which in a canned version allows people to enjoy it all year round.

You will need:

• Beet– 2 kg of root vegetables
• Carrot– 2 pcs (large)
• Onion– 2 pcs (large)
• Tomato paste– one tablespoon
• Garlic– 5 cloves (adjust the amount of garlic yourself, depending on the spiciness of the garlic).
• Vinegar - 1 large spoon
• Salt– 1 teaspoon
• Coriander and ground pepper to taste

Preparation:

• Beets and carrots washed and grated on a coarse grater.
• The bow is very finely chopped and fried in vegetable oil until golden brown, then add to the frying pan beets and carrots are sent.
• Fry the mass for ten minutes, after that add tomato paste and garlic.
• The beets should be stewed for half an hour over low heat with the lid closed.
• Five minutes before the end of the stew Spices and vinegar are added to the mixture.
• The mass is mixed and placed in jars, thoroughly washed with baking soda. They close in the usual way.

Video: “Beet salad for the winter”

Beets with tomatoes for borscht for the winter: recipe

Any housewife can prepare a simple dressing for borscht from beets and tomatoes. This dressing will make the cooking process faster and easier.

You will need:

• Beet– 2 kg
• Carrot– 2 pcs (large)
• Onion– 2 pcs (large onions)
• Tomatoes– 700 g (can be replaced with tomato paste: 2 tablespoons).
• Garlic– a few cloves of garlic to taste
• Salt and favorite spices to taste
• Vegetable oil
• Vinegar (any)

Preparation:

• The beets are cleaned and grated on a coarse grater
• The carrots are also peeled and rubbed, the onions are finely chopped.
• Vegetable oil is poured into the frying pan
• Vegetables go to the frying pan, fry over moderate heat for ten minutes.
• Tomatoes are blanched, their skin is removed
• Tomatoes are chopped into cubes and are set into beet mass.
• Cover the pan with a lid and simmer the mixture over low heat for another half hour. Her should be stirred constantly.

Beetroot with pepper for the winter: a delicious recipe

This salad is a delicious appetizer that will decorate your everyday and holiday table. It is not difficult to prepare, and the result is a very tasty dish.

You will need:

• Beet- 1 kg
• Sweet pepper– 1 kg (can be replaced with Bulgarian)
• Onion– 1 piece (large)
• Vegetable oil– half a glass (100 ml)
• Vinegar– 2 large spoons
• Salt– 1 teaspoon
• Sugar– 1 large spoon
• Pepper mixture to taste (seasoning)

Preparation:

• The onion is peeled, finely chopped, fry in vegetable oil.
• The beets are washed, cook for twenty minutes (until half cooked), peeled and cut into bars.
• Pepper cut into strips and, together with the beets, is placed in jars.
• Preparing the marinade: Dissolve salt and sugar in a glass of boiling water and boil for twenty minutes to evaporate. After this, spices and vegetable oil are added to it.
• Vinegar is poured into the jar, the jar is shaken and the vegetables are poured with marinade.
• In this condition the jars cost fifteen minutes. After this, the marinade is boiled again and again poured over the vegetables into jars. Cover the salad as usual.

Video: “Beet salad with red pepper for the winter”

Beets for the winter without vinegar: recipes with citric acid

Citric acid can replace vinegar, preventing the jars from swelling and ridding the preservation of bacteria (possible).

You will need:

• Beet- 1 kg
• Garlic– a few cloves to taste (depending on spiciness).
• Sugar– 1 tablespoon (without a slide)
• Salt– 1 teaspoon (without a slide)
• Vegetable oil– 2 tablespoons (you can use any vegetable).
• Vinegar– 1 tablespoon (any)
• Coriander– 1 tablespoon
• Bay leaf– 1 piece (large)

Preparation:

• The beets are washed, cleaned and cut in any convenient way.
• Garlic cut into rings and together with the beets it goes into jars.
• In boiling water (one glass) you should dissolve sugar and salt.
• Spices are added to the water, oil, bay leaf.
• Beets are poured with marinade. Jars of marinade sit for twenty minutes. The jars must be washed with a mixture of salt and soda.
• After this, the marinade is boiled again I, vinegar is added to it.
• The beets are re-filled with marinade and the jars are rolled up.

Video: “Beets, canned for the winter”

I’ll be honest, I’ve never been interested in various beet preparations before, but having once tried pickled beets at my godmother’s house, I decided to close a few jars of this beet delicacy. The pickled beets for the winter 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.” It’s a pleasure to prepare and photograph this type of beet preparation.

For those who like quick preparations, I hasten to disappoint you; for this recipe you need to sterilize both empty jars and jars with blanks. But, believe me, the result is worth it! Pickled beets can be eaten as an independent snack, or can be added to a vinaigrette, beetroot soup, or cold soup.

Next time I will definitely prepare pickled beets with the addition of “Korean spices”: coriander, nutmeg, cardamom and chili pepper. I think this combination of spices and beets should be very interesting. So, pickled beets for the winter in jars - a recipe with step-by-step photos is at your service on the Home Restaurant website.

Ingredients:

• 2 kg beets

For the brine:

• 1 liter of water
• 1.5 table. tablespoons salt (if you want it saltier, take it on top)
• 100 gr. Sahara
• 100 ml. vinegar 9%
• 3-5 pcs. black peppercorns
• 2 allspice peas
• 2-3 bay leaves
• ½ tsp. carnations

Pickled beets for the winter in jars: recipe with photos

Wash the beets thoroughly, add cold water, and cook until tender, about 1.5-2 hours, depending on the size of the beets.

When the beets are ready, drain the water, wait for it to cool, and peel the beets.

Cut the boiled beets arbitrarily as you like: cubes, sticks, slices. I cut it into fairly large cubes, about 1*1 cm, so that it would be convenient to prick the beet pieces onto a fork.

Fill pre-sterilized jars with beets. Try not to pack the beets too tightly so that there is room for the brine. You can read about methods of sterilizing jars.

Prepare all the ingredients for the brine and add water.

Bring the brine to a boil, boil for 1-2 minutes and fill the jars with beets.

Cover the jars with boiled lids and sterilize in boiling water: 0.5 liter capacity - 10 minutes, 1 liter capacity - 15 minutes, and then immediately seal.

Turn the jars over onto a towel and wrap them until they cool completely.