The simplest beet recipe for the winter. Grated pickled beets for the winter

17.10.2019

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 allspice peas, black peppercorns and bay leaves into the prepared jars. 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 with warm water at 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.

You will need:

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 pepper- to taste

Preparation:

Grate the beets.
Pass the tomatoes through a meat grinder.
Chop onion, garlic, pepper and herbs. Best option grinding in a food processor using the appropriate attachments.
Mix all the prepared vegetables together and simmer for 1 hour.
Place the hot caviar into sterilized jars and roll up the lids. Ready.

Bon appetit!

Pickled beets for the winter in jars

Jars for 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
allspice peas - 5 pcs.
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, this preparation can be added to borscht, as a side dish with any meat dish, or simply eaten 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.

You will need:

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 it into half rings. Pour 200 g into a saucepan with a thick bottom vegetable oil, bring it to a boil and put the onion in 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. Place the prepared 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 perfectly.

Arm yourself with proven recipes and beets for the winter in jars will always surprise your family with their original taste.

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 large number 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 preserve 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 big fire. 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 in what rich color the fruit will be colored!

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 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). Beetroot can be stored there without loss taste qualities until spring.

First, I would like to say that beets are a unique product due to the fact that they are rich in vitamins and numerous dishes are made from their preparations.

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

It lowers blood pressure, is a natural laxative, and is well suited for the prevention of vascular diseases and atherosclerosis. However, it should not be abused by people with kidney disease, gall bladder or indigestion.

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

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

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

It can be used to make very delicious dishes: vegetable salad, borscht, beetroot soup, soup, caviar, vinaigrette, side dishes, various sauces, and also make syrup, juice, kvass and even make jam.

Beetroot for the winter - recipes. Very tasty!

So oh beneficial properties We have already talked about this root vegetable. Now let's move on to the recipes themselves. various dishes from this vegetable.

Beet salad recipes for the winter

Recipe 1. Beet salad with the addition of beans for the winter

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

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

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

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

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

Chop the beets and sweet pepper straws, and tomatoes in half rings. Finely chop the onion and place all the vegetables for the salad in a container. Add spices, grated garlic, salt, lean oil, sugar, and then put the salad on the burner and simmer for 40-50 minutes.

5-10 minutes before removing vegetables from the stove, add vinegar to salad. The heat treatment is now complete. We put the salad in sterilized jars and screw on the lids or roll up with a machine. The salad is ready for storage.

Pickled beets for the winter

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

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

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

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

Pour the pickled filling into jars with sweet root and place them in hot water to pasteurize for 10-15 minutes. We take the jars out of the water, close them and, wrapping them in a blanket, allow time to cool.

Recipe 2. Pickled beets without sterilization

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

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

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

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

Beetroot for the winter for borscht

When preparing beets for soups and borscht, you can add cabbage, beans, peas, etc. as additional ingredients.

Recipe 1. Vegetable seasoning from beets for the winter

Chop the onion and fry until browned. Now we take tomatoes, bell peppers, fried onions and grind everything in a meat grinder.

Place the rolled vegetables in a saucepan. Now grate the beets, add them to the vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.

After cooking, put the resulting mixture into jars that have already been sterilized and roll up the lids. Place the jars upside down, hide them in a blanket and let them cool.

Recipe 2. Beetroot seasoning for borscht for the winter

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

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

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

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

Harvesting beets without pasteurization for the winter

Recipe 1. Preparation of beets and carrots for the winter

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

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

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

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

Recipe 2. Beetroot and tomato preparation

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

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

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

Golden recipes for beet caviar for the winter

Caviar prepared from the sweet root in the summer is best suited for winter festive table. It should be taken into account that the taste of the caviar preparation will be most refined if all the vegetables are fried in vegetable oil before closing in jars.

Recipe 1. Making beet caviar with zucchini

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

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

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

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

Recipe 2. Making beetroot caviar with tomatoes and sweet peppers

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

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

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

The ancient Greeks began eating beets back in the fourth century BC. Later the vegetable spread throughout Europe.

Beets contain many useful minerals and vitamins. Beetroot is used in cooking in boiled, baked and raw form. Our housewives have long prepared pickled beets for the winter. It can be used as an independent snack or used to prepare vinaigrette, borscht and other dishes.

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

Ingredients:

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

Preparation:

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

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

Ingredients:

beets – 5 kg;
water – 4 l.;
caraway seeds – 1 tsp;
rye flour – 1 tbsp.

Preparation:

Ripe root vegetables need to be peeled and cut into pieces.
Next, they need to be placed in a suitable container, sprinkling the layers of beets with cumin seeds.
Rye flour needs to be dissolved in warm water and pour this mixture over the beets.
Cover with a clean cloth and press down with pressure.
Leave in a warm place to ferment for about two weeks.
Then the finished beets need to be stored in a cool place.

The beets are delicious, have a rich color and a spicy cumin flavor. They can serve as the basis for various salads or be an independent dish.

These beets can be served as an independent appetizer, or used to decorate a hot meat dish.

Ingredients:

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

Preparation:

Peel small beets and boil.
Blanch the plums for about 2-3 minutes. Cut the apples into slices and place in boiling water for a couple of minutes.
Cut the beets into slices or circles and place in prepared jars, alternating layers with apples and plums.
Whole beets look beautiful in jars if they are small enough.
Prepare the brine; you can add other spices.
Pour hot brine over your preparations and seal tightly with lids.
If you store these pickled products in the refrigerator, you can do without sterilization.
The acid contained in berries and fruits will give this dish the necessary sourness. But if you're worried, you can add one spoon of vinegar.

Pickled beets with cabbage for the winter

With this method of preparation you will get an interesting snack. Crispy cabbage and spicy beets are two pickled vegetables for your table.