Pickled and canned beets for the winter - the best recipes. How to pickle beets for vinaigrette, borscht, raw, boiled, stewed, without sterilization for the winter in jars? If you need vitamins in winter - prepare beets for the winter

21.10.2019

Beets are one of the healthiest vegetables, and most of the vitamins and microelements they contain 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 properties. 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 delicious 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. It’s better to choose beets burgundy color, without brown spots or light streaks. 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 retain more nutrients and will not lose its attractive color.
When cooking canned food, be careful not to let the vegetable mixture boil too hot, 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 until last stage preparation, as is most often the case when preparing other vegetable snacks.
Banks you plan to deposit in beet salad To preserve it for the winter, you need to wash it with soda and sterilize it. 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:

Peel raw beets. Grate it on a coarse grater. The salad will look even more appetizing if you use a Korean salad grater to chop the vegetables. 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 container with cold water so that they cool down 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 with hot snacks and seal them 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 for a beetroot snack for the winter is made in many Russian families, 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 the finished snack a more piquant aroma, but its taste becomes less pleasant due to its coarse 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. Last option 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.
Remove the wilted leaves and stalks from white cabbage. Chop the cabbage into small strips. Keep in mind that only late varieties of cabbage are used for preservation.
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 with warm water until it reaches the shoulders of the jars. 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 would be destroyed at high temperatures. 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 the 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 for beet salad 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.
Fry the onion and garlic in a large amount of 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 an inexperienced housewife can prepare a snack for the winter. 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.

Preface

The end of summer is the time to collect vegetables from the garden. And all housewives want to keep them for as long as possible. This also applies to beets, one of our favorite root vegetables. We will tell you about beet preparations, the recipes of which are simple and understandable.

Beets are a special vegetable, the consumption of which has a great effect on the intestines. Other benefits of beets include what they contain: large number fiber, due to which this root vegetable is considered dietary product, which is useful to consume during diets or overweight. It is also worth considering that beets contain vitamin B and iron, which have a positive effect on brain function and improve blood composition. That is why doctors advise including this vegetable in your diet.

And here the question arises - how best to preserve beets. The best option They consider preparing preparations for the winter with beets, the recipes of which are simple and do not require much time, although this is also possible. Thanks to this, absolutely every housewife can prepare canned vegetables, regardless of her culinary talent. At the same time, canned beets retain almost all the properties of the vegetable. We will tell you how to roll beets for the winter so that the cooked root vegetable retains maximum quantity vitamins and beneficial microelements.

There are a lot of recipes for winter beet preparations, but we will tell you about the fastest and easiest to prepare so that you don’t have to spend a lot of time in the kitchen. They will especially appeal to those who are tired of the usual, albeit tasty, one. So, if you want to roll up vegetables for later preparation of salads or borscht, then the following recipe will suit you.

Ingredients:

beet;
sugar;
salt;
carnation;
citric acid.

The first thing to do is wash and peel the vegetables, being careful not to damage or remove the skin. After this, boil the root vegetables until tender. By the way, today they often boil vegetables in the microwave, but this option will not work for us, since the decoction from the juice is also useful in preparing zakoma.

Place the cooked beets in cold water and leave there for 20-30 minutes. Now we begin to prepare the marinade, for which we need to use gauze. Strain the broth through a cloth and add 3 tablespoons of sugar and a spoonful of salt to the mixture for each liter of marinade. To add sourness to the broth, add a little citric acid, but this is at your discretion.

Now you can start processing the beets: carefully remove the skin (after the root vegetables have been in cold water, this can be done much easier) and put them in pre-sterilized jars. Beets can be cut into pieces or placed whole in jars. We roll up the jars and place them in a container with water, bring to a boil and wait for half an hour - this is necessary for sterilization. Everything is ready! As you can see, this recipe for canned beets for the winter is simple and quick to prepare! Now you can move on to other recipes that are no less tasty and healthy.

Now we will tell you about a recipe for preparing one of the most delicious salads from beets for the winter, which in the winter season will fill your body with the vitamins it needs so much at this time. For preparation we take the following ingredients:

beets – 4 kg;
onion – 2 kg;
peppers and tomatoes - several pieces each;
hot pepper – 50 g;
oil;
salt.

All vegetables for preparing red beets for the winter must be thoroughly washed, peeled, chopped peppers and onions and fried for 10 minutes. After this, grate the beets and twist the tomatoes, or, if you have a blender, chop them in it. Don't forget to add hot peppers along with the root vegetables. Simmer the prepared mixture of beets and hot peppers for 60 minutes, stirring several times. After an hour, add onion, pepper, salt and keep in the pan for about 10 minutes. That's it, the beets canned for the winter, the recipe for which is also not difficult, is ready! All that's left is to just roll the vegetables into the jars!

Borscht is the most popular dish in Russian cuisine. The main difficulty in preparing the first course is that fresh root vegetables have to be cooked for a very long time - up to several hours. It is much easier and faster to prepare from beet preparations for borscht already made with your own hands. To prepare the borscht mixture we will need:

raw beets – 1 kg;
granulated sugar – 50 g;
coarse salt – 20 g;
water – 450 ml;
9% vinegar – 75 ml;
pepper, cloves.

The cooking process is quite simple: boil the root vegetables until tender, cool in water and peel without removing them from the liquid. After this, cut the beets into small slices and place them in sterilized jars. It is best to take a container with a volume of 0.5 liters. Also, do not forget about preparing the marinade - boil water (450 ml) along with spices, add salt, sugar and vinegar and bring to a boil again.

It should be noted here that beets are not just a tasty root vegetable, but also healthy. In terms of the amount of vitamins it contains, and, consequently, its benefits for the human body, this vegetable is a leader among its fellows. Beetroot dishes help fight cancer cells, constipation, and affect brain activity and significantly increase endurance.

Simply put, this is a whole complex of vitamins that pharmacies offer us to buy for a lot of money. But why, when nature is already giving us free help? And beet preparations for the winter - the best for that confirmation.

Now let's take a look at some very tasty beetroot recipes; any housewife probably has them in her kitchen arsenal.

Caviar “Tenderness”

Required ingredients:

beets – 1.5 kg;
eggplants – 1.5 kg;
apples – 1.5 kg;
sugar – 5 tbsp. l.;
salt – 1.5 tbsp. l.;
vegetable oil – 80 g.

Grind beets, apples, eggplants into equal ribbons of any thickness. Mix the crushed ingredients, add salt and sweeten in the indicated quantities. Keep on fire for 55 minutes. Place the resulting mass in a frying pan and set it to the lowest heat level for 30 minutes. The lid must be closed all this time. Then remove the lid and keep on the stove for another 20 minutes. After cooking, distribute the caviar into a container.

Borscht with beets

The easiest and favorite way for housewives to store beets for the winter is to make borscht preparations. They are made very simply and quickly. The beets should be thoroughly washed, peeled and cut into thin strips. Place the peeled vegetables in plastic bags and put them in the freezer.

The method is very popular, since there is hardly a person who, in the winter cold, will refuse fresh vegetables in rich borscht. Note that other components of borscht are also added to such winter beetroot dressings: carrots, lettuce, cherry tomatoes, peppers (can be stored in the freezer in the same way as beets). In addition to freshly frozen vegetables, pickled or pickled beets can be used.

We invite you to familiarize yourself with an interesting recipe for borscht made from beets, prepared for the winter.

Beetroot borscht “Coquette”

Borscht with pickled beets “Coquette” will appeal to representatives of absolutely any cuisine, and they will definitely ask you for the recipe. True, its preparation will require certain material costs, since there are more ingredients here than in traditional borscht.

Required ingredients:

So, let the chicken cook in cold water so that the water slightly covers the bird. Immediately add onions, peeled carrots and herbs. Bring the water to a boil and remove the resulting foam, then put it on low heat and cover with a lid. Wait for the chicken to be completely cooked (about an hour).

To ensure that no foam remains in the pan, remove the chicken, strain the broth, wash the pan, and then refill it with the strained broth. At this time, peel the bird and divide it into thin fibers; periodically sprinkle with broth to prevent the chicken from drying out.

Next, cut the potatoes into small cubes. Cut the cabbage into thin ribbons. Following the advice of nutritionists, you can first pour boiling water over this vegetable, let it boil and cook for about 10 minutes. This is done in order to get rid of cabbage microelements that cause an unpleasant feeling of heaviness in the stomach. After this procedure, add it to the broth.

Then cut the peppers in half, remove the seeds and microwave the vegetables for 7 minutes. Then we take them out and easily remove the skin.

Canned tomatoes are an excellent substitute for fresh ones in winter. Grind them with a blender. Grate the carrots and place them in a frying pan with a piece of butter (this will allow the vegetable to retain its nutrients). After a few minutes of frying, add crushed tomatoes and simmer for 5 minutes.

Finally, we got to the beets. Pickled beets can be purchased or made yourself. Remove the beets from the jar and grate them on a coarse grater. Wash the beans.

When all the ingredients are ready, add potatoes, roast, peppers and beans to the broth. Then add prepared chicken pieces, finely chopped hot red pepper, ground garlic, salt, bay leaf and seasonings of your choice. Pour in the marinade in which the beets were preserved, mix and add a tablespoon of honey. Keep on fire until boiling. After this, simmer over low heat for 10 minutes. Add olives.

Beet salads and dressings

You can add beets to almost any salad. When it comes to diet and nutritious low-calorie salads, the best choice would be a winter beet and carrot salad recipe. This tandem also goes well in preparing dressings.

Dressing with beets and carrots for the winter is prepared according to the following recipe.

Required ingredients:

We wash and clean all the vegetables. Peel the beets, carrots, and peppers; the stalk with seeds must be removed from the latter. Then the carrots and beets must be grated on a coarse grater. Cut the onion into half rings, the pepper into thin slices. Beat the tomatoes in a blender. We cut greens on a board.

After cutting the vegetables, they need to be placed in a frying pan and pour in 50 g of oil (i.e. half), mix and add tomatoes and herbs. After 20 minutes, add the other half of the oil and simmer for about half an hour. When the cooking time comes to an end, you need to add the garlic. Turn on the heat at full power for 3 minutes. Remove the pan from the heat, dilute with vinegar and stir.

Next, distribute the mass evenly among the jars and roll them up. When they have cooled, we place them in the cellar or refrigerator until the winter. This winter dressing with beets and carrots will be an excellent reason to please your family.

Beetroot and carrot salad “Prague”

The beauty of this delicious beet recipe is that it can be eaten all winter long as a salad or side dish, or as a stand-alone dish - a dressing. In any case, it's fast and tasty. So, we need:

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 do not pay attention to beet preparations. special attention, believing that this vegetable is affordable 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 Lent. 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 want to present to your attention an 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 accessible ingredients, 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”

Looking for interesting beet preparations? 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.

If you haven’t tried to close beets for future use, we suggest you start doing this, you will be satisfied with the result. A marinade of various spices and spices envelops each beet cube with its rich flavor bouquet. The spiciness is added by pepper, but this ingredient can be omitted if desired. Don’t let the large amount of vinegar and sugar scare you; the sweetness will be present in moderation, and the acid will not be felt at all.

Spicy pickled beets will become a bright accent on your table, as well as a delicious addition to meat dishes and all kinds of side dishes. It’s not difficult to prepare this juicy preparation at home.

Taste Info Other blanks

Ingredients

beets – 1.9 kg;
water – 1 l;
table vinegar – 100 ml;
allspice – 2 peas;
laurel – 2 leaves;
black peppercorns – 4-5 pcs.;
ground coriander – 1/2 tsp;
dry chili pepper - to taste;
nutmeg - a pinch;
table salt – 1.5 tbsp. l.;
sugar – 100 g;
cloves – 1/2 tsp;
garlic – 2 cloves.

How to prepare pickled beets with sterilization for the winter

Choose a sugar beet variety, measure two kilograms, in peeled form you will get exactly 1.9 kg. Wash the vegetables with a hard sponge, place them in a saucepan, cover with cold water and send to cook on the stove. The cooking time depends on the size of the root vegetables; small vegetables will cook in about 50-60 minutes, large vegetables will cook a little longer - 1.5 hours.

Carefully remove the finished beets from the pan, let them cool, peel them and cut into medium-thick slices.

Next, cut the beet slices into cubes or strips.

To prepare beets, prepare jars. First, wash them thoroughly with soda, then sterilize them over steam, and do the same with the lids.

Fill the jars with beetroot cubes, leaving a little space at the top, that is, do not pack them too tightly.

Now make the marinade. In a saucepan, combine water, salt, sugar, chopped garlic, spices, use dry chili as desired. Place the marinade on the stove, boil for 1-2 minutes from the moment it boils, stir until the salt and sugar dissolve. At the end of cooking, add vinegar and stir.

Fill the contents of the jars with boiling marinade.

Be sure to sterilize the workpiece (10 minutes for dishes with a capacity of 0.5 liters, 15-17 minutes for 1 liter jars). Don't forget to cover the bottom of the pan with a silicone mat or thick cloth.

Carefully remove the jars from the boiling water and immediately seal them with lids. Place them upside down, cover with a blanket, and cool for a day.

Store the workpiece in a cool place.

The preparation turns out to be very aromatic, and many people will like the rich taste of beets.

Beets can be used for salads; they are especially good for vinaigrette.

Teaser network

Pickled beets without sterilization for the winter

Pickled beets at home for the winter according to this recipe are very tasty and rich. Among the ingredients are onions and garlic; when serving, place them together with the beets on a plate and pour a little marinade over them. The preparation goes well with potato dishes.

The recipe below is for three 750 ml jars. If you have some other utensils, or you want to make larger or smaller preparations, then change the quantity of products accordingly.

Ingredients

beets – 1.5 kg;
purple onions – 2 pcs.;
garlic – 1 small head;
bay leaf– 3 pcs.;
allspice peas – 9 pcs.;
water – 1 l;
granulated sugar – 2 tbsp. l.;
coarse salt – 2 tsp;
table vinegar 9% – 35-40 ml;
vegetable oil – 50 ml.

Preparation

Wash the beets, place them in a saucepan, add water and place on the fire. When the liquid boils, reduce the heat to low and simmer, covered, until tender. Prick the beets with a wooden toothpick; if they go in easily and softly, it means the vegetables are cooked; transfer them to cold water until they cool completely.
Peel the beets and cut into small cubes.
Peel the onions and garlic and wash. Cut the onion into half rings and the garlic cloves into longitudinal slices.
Now place the prepared ingredients in clean, dry, pre-sterilized jars. The sequence will be as follows: put a bay leaf and 3 peppercorns on the bottom of the jar, then a third of the chopped onion and garlic, then fill the jar with beetroot sticks.
When all three jars are filled, bring water to a boil in a separate pan and pour it over the beets. Cover with lids and let stand for 10-15 minutes.
Now carefully drain the water from the cans back into the pan (there are special nylon lids with holes for this), add salt, sugar, vegetable oil and vinegar. Stir until the grains of sugar and salt dissolve and bring to a boil.
As soon as the marinade begins to boil, pour it into the contents of the jars and roll up their lids.
Turn the jars upside down, wrap them in a warm blanket and leave them for a day to cool completely. Pickled beets without sterilization are ready for the winter, put the workpiece in the basement.

Pickled beets with garlic for the winter

This preparation will appeal to both those who respect beets and lovers of garlic, especially pickled garlic. There are many people who do not consume fresh garlic, but enjoy the slices that have been in the marinade. Pickled beets with garlic for the winter are very easy to prepare. Be sure to try making a few jars. It goes well with boiled or fried potatoes, and you can serve it with meat dishes (poultry, cutlets, kebabs).

Ingredients

beets – 1 kg;
water – 500 ml;
granulated sugar – 4 tbsp. l.;
coarse salt (not “Extra”) – 4 tsp;
bay leaf – 4 pcs.;
allspice peas – 4 pcs.;
wine vinegar - 8 tbsp. l.;
garlic - 2 large heads.

Preparation

For the preparation you will need beets that have undergone heat treatment, that is, boiled or baked in the oven. Wash the root vegetables thoroughly. To bake, dry them, wrap each vegetable separately in food foil, place in a heat-resistant bowl or on a wire rack and place in the oven preheated to 180 degrees for 1.5 hours. To cook, simply place the root vegetables in a saucepan, add water and boil over medium heat for 1-1.5 hours (depending on the size of the beets).
Cool the finished beets, peel them and cut into slices.
Peel the garlic cloves, wash and also cut into slices.
Pour water into a separate pan, add bay leaves and peppercorns, add salt and sugar, and place on the stove. Stirring constantly to dissolve the grains of salt and sugar, bring to a boil. As soon as the first bubbles appear, pour vinegar, stir and boil for 3-4 minutes.
Place beet slices in clean, dry, pre-sterilized jars and place garlic between them. Do this quite tightly, pressing with your fingers or a spoon.
When the jars are filled, pour hot marinade into them (it should completely cover the vegetables) and pasteurize the preparation for 10-15 minutes.
After this, seal the jars with lids, which also need to be heat-treated (boil for 2-3 minutes).
Turn the jars upside down and wrap them in something warm. After complete cooling, the pickled beets are stored in the cellar for the winter.
Then it is used to prepare various salads; herring under a fur coat with such beets turns out very tasty. Or you can simply cut the beet slices into cubes, pour over the fragrant vegetable oil and serve with mashed potatoes.

Whole pickled beets for the winter

If you come across small root vegetables among your beet harvest, do not throw them away, everything should go into use. First, they can be crushed and frozen. And secondly, marinate, in this recipe we will tell you how to do it correctly. If you wish, you can place small onions, sweet bell peppers, and carrots in jars along with the beets. And for those who like it spicier and hotter, we advise you to put horseradish roots in the preparation (as a rule, they take 1 medium root per 1 kg of beets).

In the same way, you can pickle large root vegetables, only before placing them in jars you will first need to cut them into several parts.

Ingredients

small beets – 1 kg;
water – 2 l;
coarse salt – 40 g;
granulated sugar – 40 g;
vinegar (9%) – 200 ml;
black peppercorns – 4 pcs.

Preparation

First of all, sort out the root vegetables, discard those that are too soft, spoiled or clumsy. To prepare, use smooth, beautiful vegetables with a diameter of 3-4 cm. Cut off the long tails and leaves on them. Now wash thoroughly; if there is a lot of dirt left, you can first soak the beets in cool water for 10-15 minutes and then use a sponge with a hard surface.
Next, transfer the vegetables into a saucepan, add water and bring to the fire. As soon as the liquid begins to boil, reduce the heat to low, cover with a lid and cook the beets until tender. In order to determine its finished state, carefully pierce several root vegetables with a wooden toothpick or thin skewer. If the puncture is light (that is, the toothpick gently enters the vegetable), the beets are ready, transfer them to a container with cold water. You can change the water 2-3 times, so the vegetables will cool faster, and it will be easier to remove the skin later.
Peel the beets and place them in jars, try to do this as tightly as possible so that there are minimal gaps between the roots.
Prepare the marinade. Pour water into the pan, throw in peppercorns, add salt and sugar. Place on the heat and bring to a boil, stirring constantly until the grains of sugar and salt are completely dissolved. As soon as the water starts to boil, pour in the vinegar, stir and turn off the heat.
Pour hot marinade over beets in jars. Now pasteurize the workpiece at a temperature of 90-100 degrees, 10-15 minutes will be enough. Then seal with lids, turn upside down and wrap in a warm blanket so that the cooling process occurs gradually.
When the jars have cooled completely, it means that the whole pickled beets are ready for the winter, you can put them in the cellar for storage. In the cold season, use the preparation for seasoning first courses (borscht and beetroot soup), as well as as an appetizer or component of salads.

Marinated baked beets for the winter

Pickled beets are often used in cooking. It can be purchased at the supermarket or prepared at home. Pickled beets prepared for the winter are perfect for vinaigrette or other salads, and in the summer, based on this preparation, you can prepare an appetizing cold soup or cold borscht. Beets can be served as a snack. In this recipe, we will bake the beets in the oven before preparing them; such beets will turn out unusually juicy. So let's cook.

Ingredients:

Beetroot 1 kg
Water 500 ml
Salt 1 tsp.
Sugar 25 g
Table vinegar 80 ml
Peppercorns 5 pcs.
Allspice 5 pcs.
Bay leaf 2 pcs.
Cloves 2 pcs.

Preparation

For cooking we need beets good quality. It is best to use small vegetables. They will cook faster. Before canning, beets need to be prepared. To do this, rinse thoroughly under running cold water and pat dry with a paper towel. Wrap in foil and place in a hot oven. Bake at 180 degrees for about an hour until soft. After about 50-60 minutes, take a skewer and pierce the vegetables, right along with the foil. If it pierces easily, then you can turn off the oven. If desired, root vegetables can be boiled in lightly salted water.

Cool the baked beets and peel them. Cut into arbitrary pieces, depending on the purpose of the finished product. Can be cut into cubes, sticks, strips, circles.

For canning, take two jars with a volume of 450-500 ml. Small containers are more convenient for storage. Wash the jars thoroughly with detergent under running water. Afterwards, cover the bottom of the pan with a piece of cloth, place the washed jars with lids and boil for 10-15 minutes.

It's time to prepare the marinade. Nothing complicated, place all the spices along with water and vinegar in a convenient saucepan and put on fire. Stir and boil, cook for 1-2 minutes and turn off the burner flame.

Place chopped roasted beets into clean jars. Compacting is not necessary.

Pour over the prepared hot marinade. At this stage, the jars can be covered with lids, cooled and stored in the refrigerator. But, we are preparing preparations for the winter. Place jars with marinade filling in a pan for sterilization. Place a cloth napkin on the bottom. Pour hot water up to the neck and put it on the fire. Boil for 10 minutes after boiling.

Seal tightly and turn upside down. Pickled beets are ready for the winter.

Store the workpiece in your apartment pantry or cellar. Bon appetit!

Pickled beets “Dark Velvet”

Beetroot is a vitamin-enriched root vegetable that is widely used in cooking. Although it can be purchased on store shelves all year round, we recommend that you prepare it for future use. Since beets take a long time to prepare, spending just one effort on pickling this red treasure can make your life much easier during the winter. In addition, this is an excellent way to preserve a rich harvest when there is no cellar or for some reason the beets are not stored.

According to this recipe, the preparation is simple and quick, without sterilization, just cut the beets into pieces and pour in hot marinade; the main time is spent boiling the root vegetables.

If beets will be used in salads and vinaigrettes, then it is better to marinate them in small cubes. For side dishes and appetizers, it is better to prepare beets in slices, strips or circles. Small beets can be canned whole; they are ideal for borscht and beetroot soup.

Cooking time – 40 minutes (not taking into account the time for boiling and cooling the beets)

Ingredients:

Beetroot – 3 kg;

Marinade:

Water – 1 l;
Salt - 1 tbsp (without a slide);
Sugar – 1.5 tbsp (without a slide);
Table vinegar (9%) – 100 ml;
Black peppercorns – 7-9 pcs.;
Bay leaf – 2-3 pcs.

Cooking recipe step by step:

We cut off the tops of the beets and leave the tails. Wash the root vegetables well in cool water. It is important not to damage the skin of the beets, otherwise the juice will flow out during cooking and the beets will lose their beautiful color.

Boil the beets whole in a large saucepan. To preserve vitamins as much as possible, place the beets immediately in cold water, rather than adding them after the water boils. Root vegetables must be cooked over low heat, at a low simmer. As a rule, medium-sized young beets are cooked for 40-50 minutes; we check readiness with a sharp object; it should easily enter the root crop. After boiling, do not remove the beets from the pan, but leave them to cool in the same water in which they were boiled.

We take the cooled beets out of the broth, cut off the tails and the place where the stalk attaches. Then we remove the skin, it comes off very easily, and there is no need to even use a knife.

We cut the beets into pieces based on the purpose of canning. You can prepare several jars with different cuts.

First wash the jars with soda and rinse well with water, then sterilize them over steam or in the oven, boil the lids for about 2-3 minutes. We pack the beets into prepared dry jars. Shake the jar a little so that the pieces are compacted, after which you can add a little more beets. Depending on the cutting method, 3 kilograms of beets yields approximately four 0.7-liter jars.

Now let's prepare the marinade. To do this, bring one liter of water to a boil, then add sugar, salt and spices to taste to the boiling water. After this, boil the marinade for another 3-5 minutes. At the last minute, add table vinegar.

Pour the hot marinade over the beets and roll up the lids. Turn the jars with the preparations over and wrap them in a thick towel until they cool completely.

It is better to store pickled beets in a cool, dark place.

Note to the owner:

For pickling, you can use small, limp and all root vegetables that fall under the “out of format” category that are not suitable for storage.
If you want the beets to have a neutral taste, then you don’t need to add spices.