What is the best way to prepare beets for the winter. If you need vitamins in winter - prepare beets for the winter

Let's prepare a beet salad for the winter today.

In everyday life, beets are divided into ordinary, fodder and sugar. The spread of beets began from time immemorial.

In Babylon, leaves were used as food, and roots were used as medicine. After all, beets contain folic acid, with the help of which young cells are created, which leads to rejuvenation of the body, is rich in potassium, magnesium, copper, zinc, iron, iodine, and antioxidants. Regular use This vegetable reduces the risk of cancer and heart disease.

This low calorie product– 100 grams contain only 40 kcal.

Beetroot is consumed raw, heat-treated; its leaves, rich in vitamin A, are used for salads and soups. Beetroot juice is very good for health, but also canned she saves a lot useful substances for good health.

Detailed recipes for preparing salads for the winter

Ingredients:

2 kg beets
250 gr. carrots
250 gr. Luke
750 gr. tomato
350 gr. sweet pepper
75 gr. garlic
1/2 hot pepper
150 gr. vegetable oil
100 gr. Sahara
1.5 tablespoons salt
100 ml vinegar 9%

Preparation:

Wash the tomatoes and puree them in a blender

2. Add oil, salt, sugar to the tomato puree, put on fire and bring to a boil

3. Peel and grate the beets coarse grater

4. Peel the carrots, grate them to Korean carrots, but you can also use a coarse grater

5. Cut the onion into small cubes

6. Peel the pepper from seeds and cut into thin strips

7. Add onions, carrots, beets, peppers to the puree and simmer over low heat for 1 hour, stirring

8. Grind in a blender hot peppers without seeds and garlic, add to salad

9. Add vinegar

10. Mix everything thoroughly and simmer for another 10-15 minutes

11. Immediately place the finished salad into sterile jars and seal with sterile lids.

Beet salad Classic

Ingredients:

1 kg boiled beets
1 lemon
1 heaped teaspoon salt
4 tablespoons sugar
4 tablespoons vegetable oil

Preparation:

Grate the beets, pre-cooked until tender, on a coarse grater

2. Add salt, sugar, butter

3. Squeeze lemon juice

4. Place on the fire and simmer from the moment of boiling for 15 minutes, stirring

5. Place in sterilized jars and seal with sterilized lids.

6. Turn the jars over, wrap them in a warm cloth and leave until completely cool.

Korean beet salad

Ingredients:

Preparation:

Grate the beets with a Korean carrot grater

2. Add oil, salt, mix thoroughly

3. Simmer the beets over low heat, stirring for 1 hour.

4. Cool the beets in cold water, pour water into a basin and lower the pan there

5. Grate the garlic on a fine grater

6. Add sugar, hot pepper, vinegar, mix

7. Place the finished salad in sterilized jars and screw tightly with sterilized lids.

Ingredients:

Preparation:

Wash and peel all vegetables
Grate the beets on a coarse grater
Grate carrots on a coarse grater
Cut tomatoes into slices
Cut the onion into half rings
Pepper cut into strips
Chop garlic
Gently mix everything in a large saucepan
Add salt, sugar, oils and put on fire
After boiling, simmer over low heat for 30 minutes
After 20 minutes, add garlic and vinegar, stir
Add spices and hot pepper to taste
Arrange the finished salad sterile jars and roll up with sterile lids
Wrap in a warm cloth and leave to cool

Beetroot salad for the winter with beans

Necessary:

4 kg boiled beets
1 kg bell pepper
500 gr. Luke
1 liter boiled beans
1 cup vegetable oil
1 cup of sugar
1 tablespoon salt
1 glass of water
1 cup vinegar 9%

Preparation:

Peel the pepper from seeds and cut into strips
Grate the beets on a coarse grater
Cut the onion into strips
Mix all the vegetables with the beans
Add sugar, salt, butter
Mix everything thoroughly and cover with a lid.
We bet on slow fire and simmer for 40 minutes, stirring
5 minutes before readiness, add vinegar and stir
Place the finished salad in sterilized jars and cover with sterilized lids.
Place the jars in a large bowl with a towel on the bottom and fill with water.
Sterilize 500 ml jars for 20 minutes and roll up the lids
Turn over and let cool

Czech beet salad with cabbage

You will need:

1 kg beets
1 kg cabbage
200 gr. Luke
For the marinade (per 1 liter of water):
200 gr. vinegar
200 gr. Sahara
120 gr. salt

Preparation:

Boil the beets until tender, peel and cut into strips
Shred cabbage
Cut the onion into rings
Place the vegetables on the fire and cook for 10 minutes
Bring water to a boil, add salt, sugar, vinegar
Expand some more hot salad in sterilized jars and fill with marinade
Place the jars in a large container with a cloth at the bottom and fill with water.
Sterilize 1 liter jars in boiling water for 15 minutes

Beet salad for the winter Alenka

Ingredients:

Preparation:

Place the tomatoes in boiling water for 2 minutes and remove the skins
Peel the pepper from seeds
Grind peppers, tomatoes and garlic in a blender
Finely chop the onion and sauté in a pan heated with oil.
Add vegetables, salt, sugar, vinegar to the onion
Boil vegetables for 3 minutes
Peel the beets and grate them onto Korean carrot graters.
Add to the rest of the vegetables and simmer for 40 minutes over low heat.
Finely chop the parsley and add to the salad, mix
Simmer the salad, stirring for another 10 minutes and remove from heat.
Place the finished salad in sterilized jars and cover with sterilized lids, let cool

Beet salad Winter pleasure

Necessary:

1 kg beets
125 gr. carrots
125 gr. sweet pepper
125 gr. Luke
125 gr. tomato
0.5 tbsp. vegetable oil
6 cloves garlic
1.5 tablespoons sugar
1 heaped teaspoon salt
50 ml vinegar 9%
1/2 teaspoon black pepper
1/2 teaspoon red hot pepper

Preparation:

Grate the beets on a Korean grater

2. Grate the carrots with a Korean grater

3. Peel the pepper from seeds and cut into strips

4. Cut the onion into half rings

5. Finely chop the garlic

6. Grate the tomatoes on a coarse grater

7. Place all vegetables, except peppers, in a saucepan

8. Add sugar, salt, butter and mix thoroughly

9. Place the pan on low heat and simmer for 1 hour from the moment it boils.

10. 5 minutes before readiness, add peppers and vinegar, stir

11. Lay out ready salad in sterilized jars, roll up with sterilized lids

Preparing borscht for the winter in a slow cooker video recipe

If you liked the suggested recipes and used them for your preparations, write reviews in the comments and share them with friends

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: a large number of 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, cook canned vegetables Absolutely every housewife can do it, 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 up beets for the winter so that the cooked root vegetable retains maximum amount vitamins and beneficial microelements.

There are a lot of recipes winter preparations from beets, but we will tell you about the fastest and easiest to prepare so that you don’t need 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;
lemon 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. All 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 beets for the winter, one of the most delicious salads, which in winter time year 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 to do is 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.

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 doesn't lose his useful qualities . Such beets can be eaten in its finished form, 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, because the banks will perfectly wait for the cold season in 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 vinaigrette will save you time and effort in preparing ingredients in this salad in any season.

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 cans) and quickly roll 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 out cans hot water with 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 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)

Harvesting beets for the winter

Preparation:

Choose for this recipe conservation 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 to it, required amount 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 you time on preparing the dressing, and its rich, 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).

Preparing borscht dressing for the winter

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.
IN 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 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 – favorite dish 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.

Beet caviar

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.

Preparing pickled beets

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: V warm water salt is dissolved and spices are added.
The beets are poured with brine and placed under the bay. In this state, the svela should stand at room temperature 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 in this case a rich supply of sugars affects rapid fermentation.

IMPORTANT: When fermenting beets, it is important DO NOT USE iodized salt. She can give beets bad smell and taste bitterness. For this preparation, you should use table salt or rock salt.

Homemade pickled beets

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 that pickled beets should be refrigerated before winter.

Video: “Pickled homemade beets”

Beetroot with horseradish and garlic for the winter: recipe

Beetroot with horseradish- one of the most simple recipes preservation 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.

Cooking beets with horseradish for the winter

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. 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.

Boiled beets for the winter

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)

Dressing with beans from beets for the winter

Preparation:

Bow follows fry until golden brown
IN fried onion should add crushed garlic And tomato paste, mix the mass 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.

Beetroot and zucchini for the winter

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, 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.

Pickled beets

Stewed beets for the winter: a very tasty recipe

Stewed beets are already ready dish, which in canned version provides the opportunity for 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

Prepare simple refueling For borscht made from beets and tomatoes, any housewife can do it. 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.

Dressing for beetroot borscht for the winter

Beetroot with pepper for the winter: a delicious recipe

This salad is delicious snack, which will decorate everyday life and festive 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”

Beets for the winter in jars- This is a useful addition to any dish. Eat various variations preparing the workpiece. We advise you to try several options at once so that you have the opportunity to choose.

Recipe for beets for the winter in jars

Required Products:

Lavrushka
- sugar, salt - 1.3 tbsp. spoons
- liter of boiled water
- beet root vegetable
- cloves - a couple of pieces
- acetic acid – 60 g

Cooking features:

Sort through the root vegetables, cut off the “tails,” and remove any damage. Place in a large container, fill with water, and boil until soft. This will take approximately 40 minutes. Large vegetables should cook a little longer. Before draining the liquid, check the degree of readiness of the vegetables - aim for it to be like a vinaigrette. Now you can drain the water and transfer the vegetables to a bowl. After cooling, cut off the peel. Chop the peeled vegetables into strips. Make the marinade mixture: boil water, dissolve salt, sugar, add spices according to the recipe. Stir and add vinegar. Pack the beets into clean jars and pour the hot marinade over them. Cover with lids and place in a large saucepan with warm water. Place on the tile, after the start of bubbling, hold the container for 10 minutes. Transfer to the pantry.

Bell pepper – 2.6 kg
- tomatoes, carrots – 2.1 kg each
- beet roots – 3 kg
- fresh parsley - half a root
- a bunch of greenery
- a bunch of dill, celery
- kitchen salt

Subtleties of preparation:

Wash the vegetables, cut off the peel. Pour boiling water over the tomatoes and remove the skins. Pass through a meat grinder to obtain tomato puree. Remove the pepper seeds and chop into pieces. Grate the peeled carrots and beets. Tomato puree pour into a large container, set the flame to medium-low, cook for 10 minutes after boiling. Add grated vegetables, combine with chopped pepper. Stir the contents, add salt to taste, add chopped herbs, simmer for 15 minutes. Pre-sterilize the containers, spread out the hot borscht dressing.

Preparing beets for the winter in jars

Prepare the components:

Garlic clove – 2 pcs.
- salt - half a glass
- vegetable oil – 0.5 cups
- A glass of tomato juice
- tomatoes – 4 pcs.
- a tablespoon of sugar
- onion – 3 pcs.

How to cook:

Wash the carrots and beets, peel and grate. Cut the peeled onions into small pieces. Chop the washed tomatoes into small cubes. Prepare a large container and combine in it tomato juice, vegetable oil, dilute kitchen salt and granulated sugar. Place on medium heat, boil. Place chopped onion and grated carrots in a saucepan, add peeled garlic. Cook for 10 minutes, add beets and tomatoes. Stir thoroughly and cook for exactly 15 minutes. Add vinegar to vegetable mixture, pack into jars and screw on the lids.

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How to prepare beets for the winter in jars

Ingredients:

Garlic clove – 6 pcs.
- beet root vegetable – 1 kg
- acetic acid – 3.21 tbsp. spoons
- ground red and black pepper – ½ tsp each.
- a large spoon of sugar
- a small spoon of ground coriander
- sunflower oil – 3 tbsp. l.

How to cook:

Wash the beet roots, cut off the leaves and “tails”, and transfer to a large saucepan. Add water on top, wait until it boils and cook for 10 minutes. After boiling the beets, drain the liquid and place the pan under cold water again. Wait until completely cooled down. Peel the vegetables and grate on a coarse grater. Place in a bowl, add salt, sprinkle with sugar, pour over vinegar, and mix thoroughly. Place the salad in clean jars, compact tightly, and leave for half an hour. Add spices to taste, squeeze garlic here, stir. Place a frying pan on the fire, pour in oil, add garlic and spices, stir, continue frying for 10 seconds. Pour the toasted spices into jars and cover with lids. Pasteurize additionally so that the product can be stored for as long as possible.

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Cabbage with beets for the winter in jars

- beets, cabbage – 2 kg each
- kitchen salt – 2.12 tbsp. l.
- liter of water
- garlic head
- bitter pepper
- vegetable oil – 95 ml

Cooking steps:

Peel the cabbage head and cut into a couple of pieces. Carefully dice each half. Peel the beet root and chop it into cubes. Sterilize containers and place vegetables in dense layers. The beet layer should alternate with the cabbage layer. Once the container is half full, add a layer of minced garlic and pepper. Continue alternating vegetables. Pour water into a container, dissolve granulated sugar and coarse salt, boil. Add vegetable oil, stir, pour into jars, and screw tightly.

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Recipe for preparing beets in jars

Ingredients:

Tomatoes – 2 kilograms
- beets – 3.1 kg
- carrots – 2.1 kg
- kitchen salt
- greenery
- sweet pepper – 3 kg

How to cook:

Wash and peel the vegetables. Chop beets, carrots and Bell pepper. Chop the greens. Grind the tomatoes in a blender bowl. Pour the tomato mass into a container and simmer for 10 minutes. Add chopped vegetables and herbs to the tomatoes and add salt to taste. Stew should continue for 15 minutes. Ready dressing It remains to be packaged in jars, roll up the lids.

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Beets pickled for the winter in jars

Ingredients:

Acetic acid – 190 g
- fresh beets – 2.1 kg
- sugar, coarse salt - 2 tablespoons each
- ground coriander– 2.1 tsp.
- sunflower oil – 8.1 tbsp.
- ground red and black pepper – a teaspoon
- garlic cloves – 15 pcs.

How to cook:

Wash the beets thoroughly, place in a saucepan, pour in cold water, bring to a boil over medium heat, cook for 15 minutes. Remove with a slotted spoon and cool completely. Peel the cooled beets, grate them, place them in a bowl, sprinkle with sugar, salt, spices, and pour over acetic acid. Pack the salad into heated jars, compact tightly, and leave for 40 minutes. Heat a frying pan, add vegetable oil, heat for 15 minutes, fry the crushed garlic. Pour the mixture into containers, screw on tin lids, wrap in a blanket, cool in the room, and take it to a cool basement for storage.

Consider and.

How to pickle beets for the winter in jars

Required Products:

Garlic – 295 g
- sugar – 95 g
- white onion, carrot – 1 kg each

- kitchen salt – 145 g
- 1 kg sweet pepper
- table vinegar– 300 ml
- liter of clean water
- sunflower oil – 290 g

How to prepare:

Wash the beetroot, peel and chop into rings. Rinse the carrots and rub. Remove seeds and tails. Chop the pulp thinly. Peel the onion and chop into half rings. Divide the garlic into cloves and chop finely with a knife. Select a thick-walled saucepan and heat it sunflower oil, skip the golden onion. Add vegetables, simmer for about 20 minutes. Add garlic and pepper, stir gently, cook for ten minutes. At the same time, cook the marinade filling. Dissolve sugar in water, add salt and boil. Keep on fire until the crystals are completely dissolved. Pour in vinegar and boil for 5 minutes. Pack the vegetables, pour boiling marinade over them, and quickly roll up.

Appreciate and.

Pickled beets for the winter in jars recipes

Required components:

Half a cinnamon stick
- acetic acid - half a liter
- beet roots – 2 kg
- lard, sugar – 2.1 tbsp each.
- liter of clean water
- laurel leaf – 4 pcs.

How to cook:

Wash medium-sized beet fruits thoroughly, dry them, cook until tender and place in a colander to drain off any remaining liquid. Once the root vegetables have cooled completely, place them tightly in containers. For the marinade, dissolve sugar and salt in water, add black peppercorns, and boil over medium heat. Continue cooking for 10 minutes, add vinegar, add cinnamon and bay leaves, cook for another 5 minutes. Pour over the vegetables, cover with lids, and leave on the kitchen counter for 20 minutes.

Do and.

Beet salad for the winter in jars

Components needed:

Onions, red beans – 0.6 kg each
- acetic acid – 3.1 tbsp. spoons
- tomato paste – 245 g
- carrots – 0.6 kg
- beet roots – 1.6 kg
- salt – 45 g
- sunflower oil – 190 g

How to cook:

Rinse the beans, soak for 14 hours, boil in slightly salted water, and cool. Wash all the vegetables, peel and finely chop. In an enamel container, mix the beans, tomato paste and vegetable oil, stir thoroughly, put on the stove, bring to a boil, add salt, simmer under the lid for a little while. more than an hour. Add vinegar at the end, stir thoroughly, cook for 0.25 hours. Pack into dry jars, quickly roll up, unwrap, cover with a warm blanket, and let cool.

And one more preparation option:

Ingredients:

Salt, water, sugar - 2 tablespoons each
- beet roots – 2 kg
- black peppercorns – 5 pcs.
- a tablespoon of vinegar
- clove buds – 5 pcs.
- mustard seeds – 5 pcs.

How to cook:

Wash the beets, cook, cool. After the root vegetables have cooled completely, chop them into small cubes. Place in dry, sterilized jars. Boil the water for the marinade. After active bubbling begins, add salt and sugar and cook until completely dissolved. Add both types of pepper, mustard seeds, clove buds, cook for 10 minutes. Fill the containers with beets with boiling marinade. Top up acetic acid, quickly roll up under the iron lids.

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

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 specified 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.