What can be spun for the winter from beets. Beetroot recipes for the winter - golden taste collection

Canned beetroot is not only healthy, but also delicious. This article reveals the secrets of cooking delicious pickled beets, savory pickles and pickling root vegetables.

Advantage canned beets is that she always it turns out delicious... This root vegetable differs in that even with heat treatment does not lose his useful qualities ... Such beets can be eaten in it finished form, prepare salads and borscht from it.

Harvesting beets in jars for vinaigrette (for the winter) is very convenient. Such conservation does not require much effort and time... Besides, sterilization is not required oh, because the banks will perfectly wait for the cold season in a cool place (cellar, pantry, refrigerator).

Beets, closed for vinaigrette, will not spoil their elasticity during storage. But along with this will be saturated with marinade and will become even tastier. Beetroot will taste brighter, spicier and, if desired, even spicier. Canned beets in a vinaigrette will save you time and effort in cooking ingredients in given 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 (table, apple or wine).

Preparation:

Beets thoroughly washed out from dirt and boiled until soft. Before cooking beets, be sure to cool.
Cooled down beets are cut the way you would like to see it in the finished vinaigrette: large or small cubes, cubes.
Chopped beets should arrange in clean jars washed with soda.
Prepare the marinade: Boil the water first. Sugar and salt dissolve in boiling water, after which spices are added.
Boil the brine it follows another ten minutes on high heat, so as not a large number of water evaporated, and the brine became saturated.
Beets in jars are poured 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 put away for storage.

Video: “Harvesting beets for the winter. Cubes for a vinaigrette "

Beets for the winter in banks: a recipe without sterilization

You can completely close beets for the winter. without sterilizing cans... This method requires careful washing cans hot water with the usual baking soda. Baking soda contains alkali, which neutralizes bacteria and prevents the preservation from swelling and deteriorating.

You will need:

Beet- 2 kg of root vegetables
Water- 1 liter of clean boiled water for brine
Vinegar- 2 small spoons (one for one jar)
Sugar- 2 large spoons (no slide)
Salt- 2 large spoons (no slide)
Pepper- 10 pcs (black, peas, spicy)
Laurel leaf- 2 pieces (large) or 4 pieces (small)
Cinnamon- 0.5 teaspoon (in each jar)

Harvesting beets for the winter

Preparation:

Choose for of this recipe conservation small beets, small. It must be washed, boiled until tender and gently peeled. Leave the root vegetables until it cools completely.
The cooled roots should be cut in your preferred way: cubes, pieces, halves, rings. Chopped beets put in jars peeled with soda.
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 dishes with a lid and let it brew for another five minutes.
After that, bring the brine to a boil and boiling marinade pour over the chopped vegetable... Cover each jar with a lid and let the beets steep for twenty minutes.
The present marinade should be drained and boiled again. Pour the boiling brine over the beets and roll up the cans in the usual way.

Video: "Beetroot salad for the winter without sterilization"

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

Such a blank will become a real "find" for every housewife. Its convenient use for cooking cold beetroot and hot borscht. Beetroot preparation saves you time on dressing preparation, and its rich and marinade-saturated taste will decorate any dish.

You will need:

Beet- 2 kg of root vegetables
Onion- 0.5 kg (onion or white)
A tomato- 700 g
Pepper- 250 g (sweet or Bulgarian)
Garlic
Butter
Salt- 2 large spoons (no slide).

Preparing borsch dressing for the winter

Preparation:

Prepare vegetables for canning: chop the onion in half rings, chop the pepper into strips... Vegetables using vegetable oil fried until soft.
V fried vegetables should add crushed garlic, mix the mass thoroughly.
Tomatoes are stacked in a bowl with a high side. They should pour boiling water over and leave in this state for a few minutes. Then rinse cold water. Blanching will help you easily peel tomatoes.
Peeled tomatoes are necessary mince or beat with a blender.
grate on any preferred grater.
The beets are stacked in a bowl for extinguishing(saucepan, stewpan) and poured over with tomatoes. Stew beets follows on low heat for about half an hour. Vegetables with garlic and spices are added to the stew. After that, extinguishing continues for another twenty minutes.
washed with baking soda... Rolls up in the usual way.

Video: "Dressing for borscht for the winter"

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

Beetroot 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 a lot of advantages, because in addition to being tasty, it is also very useful! In beetroot caviar the entire stock of useful microelements of the root crop is preserved... Beetroot caviar improves digestion and cleanses the intestines.

Beetroot caviar

You will need:

Beet- 1.5 kg of root crops.
Onion- 3 pcs (large bulbs).
Carrot- 2 pieces (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 severity of the garlic and personal preference).
Salt- 1 small spoon (you can also adjust to taste).
Sugar- 1 small spoon
Pepper- 0.5 teaspoon (black, ground, spicy)
Vinegar- half a glass (approximately 100 milliliters)
Vegetable oil- a glass (approximately 200 milliliters).

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

Preparation:

Vegetables are thoroughly washed
The onions are peeled and finely chopped. It must be fried in oil until golden brown.
Peel and grind the beets and carrots using the preferred method. Grated vegetables must be added to fried onions and simmered in oil. Salt the beets to taste.
Tomato paste and crushed garlic are added to the beetroot mass.
Add the necessary spices
Simmer the beets on the fire for about half an hour. All this time, the mass should be stirred and covered with a lid.
Banks are sterilized or washed thoroughly with baking soda, and then boiled over. Beet mass is laid out in each jar. Sprinkle on top with a few tablespoons of vegetable oil and roll in the usual way.

Video: "Beetroot caviar"

Sauerkraut for the winter: recipes

Canning beets with vinegar is more familiar to modern people than pouring marinade on them. Vinegar produces 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 brine water
Salt- 1 large flat spoon
Bay leaf uk- 2 things (small)
Spices to taste: allspice, peas, white, coriander, nutmeg.

Cooking sauerkraut

Preparation:

The beets are washed out, peeled and cut in a convenient way. Slicing must be coarse: lobules, rings or half rings.
Beets are folded into glass, ceramic or enamel dishes for fermentation.
The brine is being prepared: v warm water salt dissolves and spices are added.
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 leavening process will take place.
Glass jars are sterilized or washed out with baking soda. Pickled beets are thoroughly mixed and laid out in jars, is closing. Store the jars in a dark and cool place. If you store beets in other conditions, they will quickly lose their taste qualities.

Video: "Pickled beets for the winter: a step-by-step recipe for cooking"

How to ferment beets at home?

The process of fermenting beets at home is much simpler than other vegetables. During the fermentation process, sour fermentation due to the activity of bacteria. The difference between beets is that they retain their entire supply of trace elements after any processing. V this case a rich supply of sugars affects fast fermentation.

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

Homemade sauerkraut

Preparation:

Sour beets you can do it without salt
Wash and peel the required amount of beets
It is advisable to choose small fruits that should not be cut.
Vegetables are stacked in NOT IRON dishes: glass, plastic, enamel, ceramic, clay.
Prepare kvass in advance: several pieces of bread with a glass of sugar are fermented in two days. A bag of yeast is added.
Ready kvass follows strain... Strained kvass pour the beets and put under the bay.
In this state, the beets are two weeks at room warm temperature.
After that sauerkraut before winter should be removed in the cold.

Video: "Pickled home beets"

Beets with horseradish and garlic for the winter: a recipe

Beetroot with horseradish- one of the most simple recipes conservation for the winter. Any housewife can cook such a twist. To do this, you can use a set of the simplest and most affordable 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 (table or apple)
Sugar- 1 large spoon (no slide)
Salt- 1 small spoon (no slide)

Preparation:

Horseradish and beets are peeled
The root crop follows grind with a meat grinder or in a blender bowl. In some cases, horseradish will have to be crushed in two passes.
Mix thoroughly, adding sugar and salt. Beetroot juice will color the entire mass.
Last stirring add vinegar to the mass and remove the beetroot mass with horseradish for storage in cool place.

Video: "Beetroot with horseradish"

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

You can close for the winter fresh and boiled beets... In the first case, the beets will turn out to be 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 spoonful of lemon juice).
Pepper mix or pepper to taste(black, red, white).
Garlic- 5 cloves (the amount of garlic can be adjusted independently, depending on its severity).
Coriander, nutmeg(optional)
Salt- taste

Preparation:

Beet boiled until soft. After that, it should be completely cooled.
Cold root vegetable cut into cubes or cubes.
Chopped beets fits in a jar
Vegetable oil is heated until warm, crushed garlic and spices, salt, citric acid or juice into it.
Beet filled with oil, the jar is covered with a lid and shaken well.
It follows keep cool place before winter

Video: "Beets for the winter"

Beets with beans for the winter for borscht: a 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 severity).
Beans- boiled, 200 g (red or white)
Butter- 6 large spoons (any vegetable, preferably sunflower).
Salt- 2 large spoons (no slide)

Beetroot dressing for the winter

Preparation:

Bow follows fry until golden brown
V fried onion should add crushed garlic and tomato paste, mix the mass thoroughly.
Beets must be washed and peeled. After that it follows grate and add to the onion.
Stew the beets over low heat for about half an hour. In the stew beans are added. After that, extinguishing continues for another twenty minutes.
The beet mass is laid out in small glass jars, carefully washed with baking soda. Rolls up in the usual way.

Video: "Dressing for borscht with beans"

Beets with zucchini for the winter: blanks, recipe

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

You will need:

Zucchini- 2 kg (you can replace the zucchini)
Onion- 1 kg (white, shallot or onion)
Beet- 1 kg
Vinegar- half a glass (100 ml) any: apple, table, wine.
Vegetable oil- half a glass (100 ml)
Salt- taste
Pepper to taste

Preparation:

Zucchini should be washed and grate on coarse grater
Beets should also be peeled and grate on the same grater.
Peel and finely chop the onion
Vegetables are stacked in a large bowl, they should be salt, pepper and mix, add oil.
Turn on a small fire and simmer vegetables for about half an hour.
The mass is turned off and poured with vinegar
After that it follows put in sterile jars and roll up.

Beets with zucchini for the winter

Video: "Zucchini with beets"

Whole pickled beets for the winter without sterilization: a recipe

Whole-sealed pickled beets will complement many dishes for the winter. You can eat such beets whole, add salads and borscht.

You will need:

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

Preparation:

The beets should be washed and boil until soft.
After that 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 folded into a jar. It should be poured with brine, poured with vinegar and rolled up in the usual way.

Pickled beets

Stewed beets for the winter: a very tasty recipe

Beetroot stew is a ready-made dish that is canned version provides an opportunity for a person 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 severity of the garlic).
Vinegar - 1 large spoon
Salt- 1 teaspoon
Ground coriander and pepper to taste

Preparation:

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

Video: "Salad with beets for the winter"

Beets with tomatoes for borscht for the winter: a recipe

To cook simple refueling for beetroot and tomato borscht, any housewife can do it. This dressing will make cooking faster and easier.

You will need:

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

Preparation:

The beets are peeled and rubbed on a coarse grater
Carrots are also peeled, rubbed, finely chopped onions.
Vegetable oil is poured into the pan
Vegetables are sent to the pan, roast over medium heat for ten minutes.
Tomatoes are blanched, their skin is removed
Tomatoes are cut into cubes and recover into beetroot mass.
The pan is covered with a lid and simmer for another half hour over low heat. Her stir constantly.

Dressing in beetroot borscht for the winter

Beets with peppers for the winter: a delicious recipe

This salad - delicious snack, which will decorate the everyday and festive table... It is not difficult to cook it, but 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 mix to taste (seasoning)

Preparation:

The onion is peeled, chopped finely, fry in vegetable oil.
The beets are washed out, cook for twenty minutes (until half cooked), peeled and cut into sticks.
Pepper is cut into strips and, together with the beets, is laid out in jars.
The marinade is being prepared: salt and sugar dissolve in a glass of boiling water and boil for twenty minutes to evaporate. After that, spices and vegetable oil are added to it.
Vinegar is poured into a jar, the jar is shaken and the vegetables are poured with marinade.
In this state, the jars stand fifteen minutes. After that, the marinade is boiled again and again poured over the vegetables into the jars. Cover the salad in the usual way.

Video: "Beetroot salad with red pepper for the winter"

Beets for the winter without vinegar: recipes with citric acid

Citric acid can substitute for vinegar, preventing cans from bloating and removing bacteria (possible) from preservation.

You will need:

Beet- 1 kg
Garlic- a few cloves to taste (depending on the severity).
Sugar- 1 tablespoon (no slide)
Salt- 1 teaspoon (no 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, peeled and cut in any convenient way.
Garlic is cut into rings and together with the beets are sent to jars.
In boiling water (one glass) should dissolve sugar and salt.
Spices are added to the water, oil, bay leaf.
Beetroot is poured with marinade... Jars of marinade take twenty minutes. Banks must be washed with a mixture of salt and soda.
After that, the marinade is boiled again. me, vinegar is added to it.
The beets are filled with marinade again and the cans are rolled up.

Video: "Canned beets for the winter"

Beets for the winter in banks- this is great option winter harvesting... Even in ancient times, beets were considered a product that helps fight ailments. Russian beauties used it to brown their cheeks, and the peasants cooked in the oven, and then served for tea. In beets, everything is edible: both tops and roots. This ruddy beauty, which has an incomparable, sweet and juicy taste, can be prepared for a large number of dishes. Let's look at the options for their preparation.

How to cook beets for the winter in jars

You will need:

Clove buds - 5 pieces
- sugar - 1 cup
- beets - 1.5 kg
- plums - 1 kilogram
- apple juice - 1.2 liters
- salt - a tablespoon

Preparation:

Boil the beets, peel, cut into thick slices. Wash the plums, remove the seeds. Pack the plums with vegetables in jars, layering them together. Place a carnation between these layers. Make the marinade: in apple juice dissolve granulated sugar with salt, boil. Pour boiled marinade into jars, close with lids, sterilize for twenty minutes, seal.

The recipe "Garna maiden".

You will need:

Salt - two tablespoons
- beets - 1 kg
- cloves - 3 pcs.
- allspice peas - 8 pieces
- bay leaf - 3 things
- onion - 155 g
- coriander - half a teaspoon
- black peppercorns - 4 pcs.

How to cook:

Boil the vegetables, then immediately dip it in cold water, peel it, chop it into cubes. Chop the onion in circles. Put the vegetables in jars, shift with spices and onions, pour boiling brine made from salt and water. Sterilize the container, roll it up.

"Autumn Harvest".

You will need:

Carnation
- table vinegar- 320 ml
- salt - a tablespoon
- granulated sugar - 2 glasses
- beets - 5 kilograms

Cooking steps:

Boil the beetroot fruits until tender (boil them without salt to maintain a beautiful, fiery color). Cut large fruits into quarters. Pour the beetroot broth, leave a couple of glasses, cool the vegetables, peel. Fill each of the prepared sterilized jars with beets, add cloves, pour in the marinade made from beet broth, salt and vinegar. Cover with lids, sterilize for ten minutes, roll up.

Pickled beets for the winter in jars

Ingredients:

Lemon to-that - 20 g
- sugar - 120 g
- horseradish root - 25 g
- beets - 2 kg
- water - 255 g
- salt

Preparation:

Rinse the beets, boil for forty-five minutes, let cool, peel, grate with large holes. Horseradish peel, "pass" through a meat grinder. Dilute in a glass of water citric acid, salt, granulated sugar. Pour horseradish and beets with the resulting solution, stir. Ready mass put in containers, sterilize, roll up.

Recipe with honey and onions.

You will need:

Salt - 15 g
- Apple vinegar- 120 ml
- honey - 120 g
- black peppercorns - 10 grams
- cloves - 3 g
- onion
- beet fruits

Cooking steps:

Cut the beetroot fruits in half, cut each half into slices. Put all this in a saucepan, cover with marinade, combine all the ingredients, stir. Put the saucepan on the stove, boil for three minutes. Put the hot vegetables in a container, transfer with chopped onion rings, pour in the marinade where the beets were cooked, sterilize the jars, roll up.

Delicious beets in jars for the winter

Soak the beetroot in some water high temperature, leave for several hours, wipe it thoroughly with a brush, peel, chop into thin circles or strips. Put in three-liter jars, filling them in 2/3 containers, pour in warm boiled water, put in a warm room. To speed up the process, put rye crusts in the container. Remove the mold after a week. Pack the beet kvass in jars or clean bottles, leave enough liquid so that it can cover the vegetables. Store this workpiece in a cool place.

Canned borscht "Peerless".

Required products:

Carrots - 320 g
- beet fruits - 520 g
- Bulgarian pepper - 320 g
- cabbage - 1 kg
- onion - 320 g
- water - one liter
- tomato juice- 525 ml
- vinegar - two tablespoons
- sugar - a tablespoon
- granulated sugar - 1 tbsp. l.
- salt - 2 tbsp. l.

How to cook:

Free the pepper from the seed box, chop into thin strips, grate the rest of the vegetables on a grater with large holes. Chop the cabbage, combine with the rest of the vegetables. Put all prepared products in enamel pot, pour in the tomato juice. In another vessel, combine water, sugar and salt, boil. Pour the resulting brine to vegetables, heat for half an hour on low heat. Pour borscht hot into a sterilized container, add two tablespoons of vinegar to each of them, seal, cool upside down.

It turns out very tasty and.

"Vegetable mix".

Ingredients:

Vegetable oil - 220 ml
- salt - 100 g
- ground black pepper
- a pod of hot pepper
- onions - 1 kg
- sweet peppers, tomatoes, beet fruits - 1 kg each

Preparation:

Grate the carrots and beets, chop the onions. Remove seeds from peppercorns, cut them into rings. Chop the tomatoes into slices. Fry all the vegetables a little, put them in a pan with vegetable oil, put them in a saucepan, salt and pepper, put hot pepper, boil for 5 minutes. While hot, put the mass in sterilized jars, roll up, seal.

Prepare and.

"Vegetable potpourri" snack.

You will need:

Carrots, onions - 3 pcs.
- young beetroot with tops - 4 pcs.

For brine:

Salt - a tablespoon
- chopped greens - 4 tablespoons
- water - 1 liter

Cooking steps:

Cut the beetroot fruits and carrots into slices, chop the tops medium-sized, chop the onion. Lay the tops, vegetables in layers in an enamel bowl, sprinkle with onions. Pour the whole mass with brine prepared from greenfinch, salt and water. Lay a circle on top, set oppression, leave it in the room for 3 days. After the specified time, transfer the mass to a sterilized container. Cover the containers with nylon lids, transfer to a cool room.

How do you like it?

Beetroot and vegetable snack.

Required products:

Salt - 60 g
- vegetable oil - 520 g
- sugar - 220 g
- grated garlic - 220 g
- onion - 520 g
- sweet pepper - 525 g
- tomatoes - 1.5 kg
- beets - 4 kg
- vinegar - 155 ml

Cooking steps:

Cut the onion and tomatoes into half rings, dip them in boiling vegetable oil. After three to five minutes, put bell pepper, peeled from seed pods, cut into half rings. Boil, pour in vinegar, stir, put grated beetroot fruits, salt, granulated sugar, boil for half an hour. At the end, put the garlic, stir, put in sterilized jars, roll up.

Beetroot eggplant caviar.

Required products:

Salt - a tablespoon
- peeled eggplants -? Kg
- peeled beet fruits - 520 g
- sugar - 3 tbsp. spoons
- apples without the middle
- vegetable oil - ? glasses

Cooking steps:

Grate the beets with large holes. Finely chop the blue ones with apples, add sugar and salt, stir, leave for one hour. Pour in vegetable oil, put on a light, boil for half an hour after boiling with the lid closed for ten minutes without the lid. Pack the caviar still hot in jars, roll up and wrap it up.

Beet salad in Czech.

You will need:

Onions - 220 g
- vinegar - 3 tbsp. spoons
- granulated sugar - two tablespoons
- water - 1 liter
- cabbage - 1 kg
- beets - 1 kg

How to cook:

Boil the fruits, peel, chop into strips. Chop the onion into rings, and chop the cabbage. Put sugar and salt in boiling water, pour vegetables, boil for ten minutes. Finally, pour in the vinegar. Prepare a hot salad with half-liter jars, sterilize them, seal them.

Ruby salad.

You will need:

Vinegar - 220 ml
- vegetable oil - 520 g
- garlic - 320 g
- tomatoes - 1.5 kilograms
- beets - 4 kg
- Bulgarian pepper - 1 kg
- a bunch of dill - 3 pcs.
- parsley - 3 bunches
- salt, sugar - a tablespoon

Preparation:

Grate the beetroot fruits, "drive" the remaining components through a meat grinder. Combine everything together, stir, boil for about forty minutes on low heat with the lid closed, boil for twenty minutes without the lid. Spread the hot mass in jars, seal.

Beets in banks for the winter quickly

Ingredients:

Boiled beetroot fruits - 2 kg
- black pepper
- vegetable oil - 320
- beans - 400 g
- carrots, onions - 420 g each
- tomato paste - 365 g

Cooking steps:

Boil carrots and beetroot fruits, grate with large holes. Boil the beans until tender, fry the carrots and onions in vegetable oil, add salt, tomato paste, pepper. Stir all this, simmer for forty minutes. Put the hot mass in jars, cork.

Beetroot recipe for the winter in banks.

Korean version.

Ingredients:

Beetroot - 1 kg
- vegetable oil - 0.5 tbsp.
- vinegar - four tablespoons
- salt - a teaspoon
- sugar - 3 tbsp. l.
- ground black pepper - a teaspoon
- nucleoli walnuts- 10 pieces
- ground red pepper
- large head of garlic
- cilantro seeds - 2 tsp

Preparation:

Chop the garlic, crush the nuts with a knife, chop finely. Pound the cilantro. Combine all components for the marinade together, stir thoroughly. Pour the marinade over the beets, stir again, put under oppression in a cool place, leave for a day. Spread the mass into jars, cover nylon cover, store in the refrigerator.

Beet jam.

Ingredients:

Lemon
- granulated sugar - 2 kg
- beets - 1.2 kg

Preparation:

Bake vegetables and boil, cool, "drive" through a meat grinder. Grate lemon, mix with vegetable mass sugar, boil for one hour, put in a sterile container, roll up.

As you can see, beet blanks can be very diverse! Pickled preparation, salad, jam, borsch, etc. We hope you enjoy each recipe to your liking.

Beets are rich in vitamins, delicious vegetable... For the winter, it is often canned and marinated in the form of salads, caviar, assorted dishes, dressings for borscht and even juices. Dishes with root vegetables become bright, saturated color and a unique flavor. Serve beetroot snack to the table especially well in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, herbs and spices.

Pickled beets "classic" - a universal winter recipe

One of the popular and classic options canning beets for the winter using herbs and spices. The result is universal filling with which to cook delicious salads or first courses.

For 1 can of a liter container, you will need the following set of products:

beets - 300-350 gr;
table salt, vinegar and sugar (1/2 tbsp each);
Carnation, allspice, garlic 2-4 pcs.;
ground cinnamon with hot pepper.

Fresh beets are washed with water, trimmed and dipped in cold water in a saucepan on the stove. Boil it well for 40-50 minutes, then spread it, cool it and peel it off.

After that, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Hot lovers can also add a few small chunks of fresh green or orange chili and a couple of garlic cloves.

To prepare the marinade, the necessary spices are added to a pot of water - salt, pepper, sugar. You can also add a little cinnamon, a quarter teaspoon, dried or fresh chili. The spices are mixed and brought to a boil, everything is boiled for 10-15 minutes, at the very end, vinegar is poured.

The resulting mixture is poured under the neck of the vegetables laid out in a jar, after which they are rolled up, cooled and sent to be stored. In this case, it is not necessary to sterilize the seams.

Vitamin salad with apples and carrots

Useful vegetable salad used as self snack or as an addition to meals. To roll 5 liters of such canned food into classic marinade, you will need:

fresh beets - 3 kg;
carrots and apples (variety "Antonovka" or "Simirenko") 1 kg each;
salt, sugar, black pepper for the marinade.

The beets are washed several times to remove dirt and placed in a clean pan filled with cold water. Turn on the fire, bring to a boil and then simmer for 20-25 minutes until half cooked.

Now take the vegetables out of the pan, cool them in a natural way or in the refrigerator. Peel the beets and cut them into thin, small slices.

Carrots and apples are also washed, then peeled and grated on a medium grater or cut into small strips with a sharp knife.

Chopped vegetables and fruits are mixed in a saucepan, spices, salt and a little sugar are added to the water and put to cook on slow fire.

After 10-15 minutes of cooking, the hot mixture with the marinade is poured into pre-washed and sterilized glass jars and the lids are immediately rolled.

Beetroot with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to keep the maximum useful properties, it can be used as a base for vinaigrette and other salads and dishes.

To prepare a seam for the winter, take the following ingredients:

beets (sweet or salad variety);
spices: vinegar, salt, sugar;
garlic, lavrushka, peppercorns.

Beets are boiled in water in advance until cooked. Then it is allowed to cool naturally, gently peeled and cut into medium to large cubes (so that there is more room in the jar for the brine). The garlic is peeled and rinsed under water.

Vegetables are alternately placed in the jar. Beets first, garlic and bay leaf on top. At the same time, a marinade is prepared according to a classic recipe. Salt, pepper and sugar are added to the water. All this is brought to a boil and boiled over low heat for 10-15 minutes.

At the end of cooking, pour vinegar essence (it is better to use the usual table 5% option.). The resulting brine is carefully poured into the contents of the jar under the very neck, corked and sent to sterilize the rolls in a large saucepan with boiling water, for about 15-20 minutes.

Due to the properties of garlic and vinegar, in necessary conditions such a twist can be stored longer than usual and is especially suitable for creating spicy salads.

Juicy pepper and onion salad - a taste for all time

A versatile appetizer that serves as a base for baking, sandwiches, or a dressing for beetroot soup or borscht. except fresh fruits beets will be required:

onions and bell peppers (red or green);
natural vinegar and vegetable oil;
salt, ground pepper and peas, sugar to taste.

The first step is to boil the beets well. To do this, it must be pre-rinsed, cut off the roots and placed in a saucepan with clean water.

The cooking time over low heat depends on the size of the root crop: for small and medium, 30-40 minutes is enough, for larger ones from 45 minutes. up to 1.5 hours.

While the beets are boiling, other vegetables are prepared: the peppers are washed, cut and peeled from the seeds and inner core, and then cut into small cubes.

The husks are removed from the onion, washed and crumbled into as small pieces as possible, with a knife or a blender, but only so that it does not turn into porridge.

A pot of water is placed on the stove, salt, pepper, a little sugar are added to it, spices are kneaded and the marinade is brought to a boil. As soon as this happens, pour pepper and finely chopped onion into the container. Everything is thoroughly mixed and simmered over low heat for 7 to 10 minutes as appropriate.

The cooked beets are removed and cooled. After peeling off the skin, the vegetable is passed through a meat grinder and added to chopped onion and pepper, which are boiled in a marinade until they acquire the required consistency and aroma. All ingredients are thoroughly mixed and stewed over as low as possible for another 15 minutes.

Distribute hot salad on well-washed and pre-sterilized cans and roll them up. Turn it over, be sure to wrap it up with a warm blanket or blanket until they cool completely.

Delicious beets for the winter - a spicy Korean recipe

This appetizer-salad will appeal not only to lovers of spicy and spicy, you will certainly lick your fingers from the taste. To prepare such a salad, you will need the following set of ingredients:

red beets and garlic;
vinegar and sunflower oil;
a ready-made set of "Korean" spices for carrots.

You can buy this seasoning at the store or make your own. It includes ground red and black pepper, coriander and dried garlic, as well as salt and very little brown sugar... It is versatile and suitable for pickling and preserving vegetables such as cabbage or carrots.

Beets are washed with a brush and cooked over low heat until cooked. Then the boiling water is drained and cooled, the peel is removed, if necessary, the damaged areas are removed and grated with a "Korean" nozzle or cut appropriately with a sharp knife.

The straws are poured into a bowl and mixed with the dry spice mixture. Pour a little sunflower or olive oil, to which garlic, chopped with a press or by hand, is added. Bring the oil to a boil to give it its characteristic garlic flavor.

Boiling, fragrant mixture pour over a bowl with pieces of beetroot and spices, mix thoroughly and season with a little vinegar. The resulting dish is poured into jars and covered with lids.

Such a salad can be safely served both fresh, immediately after preparation, and as a preservation for the winter.

Classic borscht - preparing the first course for the winter

Borscht is a very convenient preparation for winter period, you just need to warm up the contents of the jar, and tasty first the dish is ready for the table. Z akatka will save taste properties, if you use the classic recipe, and add a little vinegar essence to the jars as a natural preservative.

In addition to beets, fresh onions, carrots, bell peppers, tomatoes and spices for the marinade - salt, sugar, black pepper and vinegar are also taken for cooking borscht.

Fresh vegetables are washed, peeled and cut into thin strips. Beets are peeled, boiled and also cut small pieces... Tomatoes are divided into 2 or 4 parts in wedges and passed through a meat grinder or blender until a paste is formed.

Heat the sunflower oil in a frying pan, lightly fry the onion, then add all the other vegetables, spices there, mix well and cook over low heat for 7-10 minutes until a crust appears and a pleasant aroma. After that, fill them with fresh tomato puree and stew for another 10-15 minutes.

While hot, the workpiece is poured into well-sterilized jars, the lids are sealed and turned over. Now you can send it to storage in a warm and dry place, and in winter use this mixture as a ready-made dressing for cooking borscht or beetroot.

Winter vinaigrette - preparing your favorite salad

Vinaigrette often decorates the festive table, why not prepare fresh salad for the winter without sterilization, so that you can enjoy your favorite dish all year round.

For cooking use:

fresh, medium-sized carrots and beets;
potatoes, onions;
bay leaf, salt, vinegar essence and other spices for the marinade.

Beets and carrots are washed well and cooked together or separately until cooked. Then cut them into equal cubes, but not too coarsely.

Peel the potatoes and chop them into small pieces. Then they are dipped for cooking in cold, slightly salted water for 20-25 minutes.

Then the chilled vegetables are mixed together with finely chopped onions. Sort the salad into jars and start preparing the marinade.

Fall asleep in boiling water standard set spices from salt and ground pepper, Little refined oil, lavrushka.

The contents of glass jars are poured directly from the stove with hot brine and the lids are closed. In addition to potatoes, you can also use boiled beans with green peas- they will definitely not spoil the taste of the salad.

Beetroot with fresh sauerkraut for the winter - an ideal snack

To prepare a juicy appetizer according to this old Russian recipe, you will need:

white cabbage of autumn varieties;
beet red, carrots;
allspice, garlic, hot chili;
bay leaf, salt and sugar.

The outer leaves of the cabbage are removed, the head is washed and cut into fairly large slices. Carrots are peeled and chopped on a "Korean" grater into thin strips.

Beets are boiled standard recipe, after rinsing and cleaning from the roots. Sliced and chopped vegetables are laid out in clean glass jars layers on top of each other, and top them with lavrushka and cloves of garlic.

Dissolve salt and a little sugar in water (to taste). Bay leaves and allspice are added there as well. The marinade is brought to a boil, boiled for up to 15 minutes, then cooled and filled with the contents of the jars.

Loosely cover everything with lids and cool in the refrigerator for about 2-3 days. On day 2, the jar is opened and lightly pressed down so that excess air comes out of it. As soon as the juice becomes cloudy, cabbage with beets can be laid out on plates and treated to guests, seasoning it onion rings or fresh herbs.

Instead of glass containers, it is permissible to use buckets or a basin, and lay out the contents in layers and put under pressure for several days in the refrigerator to obtain a natural marinade.

Horseradish grated with beets - a spicy sauce in Russian style

Such a dressing with a unique and juicy taste will add piquancy to meat and fish dishes, and is ideal as a sauce for traditional jellied meat.

For cooking according to the classic Russian recipe at home, fresh horseradish roots and spices in the form of salt, sugar and regular vinegar... Horseradish is washed under running water, cleaned special knife and cut into several pieces. The resulting pieces are soaked in a clean, cold water and sent to the shelves in the refrigerator. There they should be infused for a couple of hours and additionally cooled.

At the second stage, the chopped roots are passed through a meat grinder and crushed, and while they are infused, boil the beets until fully cooked, after which they rub it on a medium grater.

The crushed root vegetable is wrapped in cheesecloth and squeezed until juice is formed, which is then poured over the grated horseradish and mixed properly. Then add salt and sugar, mix all the ingredients again and pour in a little cold, maybe boiled water.

Red sauce is sorted into prepared and well sterilized jars and sent to the refrigerator. In this form, the dressing can be stored for several months, the main thing is to observe temperature regime, but it is even better to use it after 2-3 days of inactivity. Drink hot and cold with your loved one meat dishes.

Adjika with beets and spices and pepper - delicious exotic on the festive table

At first glance, the recipe seems unusual and even experimental, but this is its main highlight. Such sharp fill combined with many familiar dishes, and unlike ordinary adjika, it is more useful.

To prepare such spicy sauce take the following ingredients:

beets and carrots;
Bulgarian and Cayenne pepper(Chile);
garlic, cloves, lavrushka;
spices for the marinade (salt, pepper, etc.);
tomato juice or fresh tomatoes.

Carrots are peeled and chopped on a fine grater or in a meat grinder. In a bowl, mix the grated vegetable with salt and sugar. Beets are boiled for 30-40 minutes and rolled in a meat grinder into a separate container with vegetable oil. Leave boiled beets soak in spices for 20-30 minutes.

In a deep skillet or a suitable saucepan, mix all of the above ingredients and simmer them in tomato juice over low heat, loosely covering with a lid. Bell pepper and small pieces spicy is also passed in a meat grinder, the garlic is peeled and crushed using a crusher.

Mix everything again, pour in the remaining tomato juice and stew for another 20-30 minutes so that the contents of the pan become soft and homogeneous. A few minutes before turning off the heat, add lavrushka and a little vinegar essence.

Then cool vegetable puree and once again grind it in a blender and only then distribute it into sterile jars for storage.

"Assorted vegetables" appetizer - just lick your fingers

Beetroot recipes for the winter are different, popular salads such as "Alenka", "Winter Classics", etc. But so that everyone whom you treat remain full and satisfied, The best way- make an assorted appetizer with beets and beans, the output turns out to be a very tasty and completely independent dish.

Together with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (only 1 kg for 4 servings) are harvested. As spices take classic set in the form of salt, sugar (1.5-2 tablespoons), ground pepper, vinegar (half a glass) and laurel.

Beets and carrots are thoroughly washed and peeled. After peeling, boil, and then cut into pieces or grate on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. After that, it is boiled for about 10-15 minutes until half cooked. Cut the onion into half rings, and cut the tomatoes into small slices, and when using "cherry" they can be closed whole.

Salt, vinegar and other spices are added to the water, boiled for 10-15 minutes. Next, the vegetables need to be mixed in a separate bowl and covered with marinade. Turn on the fire, cover the pan with a lid loosely and simmer for 40-50 minutes until tender, stirring the contents from time to time. As soon as everything is ready, the salad is sorted into jars and sent for the winter to the cellar or to home shelves.

It is impossible to find a simpler way of canning beets than pickling. Pieces of beet, rich in taste and pleasantly crispy - just a godsend to absolutely any dish.

You will need:

800 g of beets;
4 incomplete tsp vinegar;
2 incomplete Art. l. salt;
a quarter glass of sugar;
5 glasses of water;
3 carnation stars;
3 peas of allspice.

Cooking steps:

The beets are thoroughly washed and then cooked over medium heat until cooked. Cooled and cleaned.
The root crop is cut into thin strips or simply crushed with a grater.
Chopped beets are put in jars that have been washed and dried beforehand, but not sterilized.
Water is poured into the container for making the marinade, spices are added, and salt and sugar are added. The liquid is brought to a boil.
Prepared jars are poured with boiling marinade.
All containers with laid out beets are immediately poured with vinegar, covered with pre-boiled lids and sterilized for a quarter of an hour.
Upon completion of sterilization, the cans are rolled up and cooled.

Canned apple salad recipe

The peculiarity of this salad is that it can be canned quickly enough, and eaten with lightning speed. In addition, the combination of ingredients such as carrots, beets and apples makes the workpiece as vitaminized as possible.

You will need:

3 kg of young beets;
2 Kg Antonov apples;
1.5 kg of carrots;
6 with a slide Art. l. salt;
1.5 cups of any vegetable oil;
half a liter of water.

Cooking steps:

The beets are thoroughly washed and placed in a deep container.
The vegetable is poured with water and put on fire.
Beets are boiled over medium heat until half cooked.
The root crop is cooled and crushed with a grater.
The apples are washed. The peel and core are removed from them. They are finely chopped or chopped on a grater.
Carrots are also peeled and rubbed.
All prepared components are laid out in a deep container.
Oil, salt and water are added. Everything is thoroughly mixed and put on fire.
The salad is cooked for a quarter of an hour.
Banks are processed with soda and must be sterilized.

When the salad is ready, it is immediately laid out in jars and rolled up.

Canning caviar

Zucchini caviar, like eggplant caviar, is well known to everyone. But few people know about beetroot. Although, in terms of its taste, it surpasses other options.

You will need:

1.5 kg of beets;
250 g of young carrots;
250 g onions;
2 pcs. any sweet pepper;
2 pcs. red pepper;
250 g tomatoes;
salt;
sugar.

Cooking steps:

Beets are boiled. After that, it is cooled, cleaned and crushed with a grater.
Tomatoes are doused with boiling water. After this manipulation, they are easily peeled from the skin and finely chopped.
Carrots are also chopped using a regular grater.
Chop the pepper and onion as small as possible.
All prepared vegetables are laid out in a deep container, bulk ingredients are added to them: salt and sugar.
All ingredients are thoroughly mixed and the container is put on fire.
Vegetables should be stewed for at least half an hour, stirring as often as possible.
The prepared caviar is laid out in clean and dry jars, after which it is sterilized for a quarter of an hour.
It remains only to roll up, turn over the jars and wrap them up.

Such homemade dish one made with one's own hand never beats the one offered in the dining room. It is very tasty to spread bread with such caviar. It perfectly complements any side dish.

Appetizing snack of canned boiled beets with beans

Canned beetroot is often used for cooking delicious borscht, but if you add one more ingredient to the workpiece - beans, then in winter it will remain to boil potatoes with meat, add the contents of the jar and boldly invite everyone to family dinner.

Ingredients:

1 liter beans (raw);
750 g of beets;
950 g tomatoes (ripe red);
500 g carrots;
480 g of onions;
350 g sweet pepper;
260 ml of vegetable oil;
125 g of sugar sand;
35 g table salt;
250 ml tomato sauce;
15 ml of vinegar essence.

Preparation:

Pre-pour the beans with water for 10 hours, then boil them, making sure not to boil.
After blanching, remove the peel from the tomatoes with a sharp knife (if there is no time or desire, you can not peel it).
Raw vegetables(carrots and beets) grate with large holes.
Peel the peppers from the seed pods and cut them together with the onions into thin half rings.
Send all prepared (chopped) vegetables to a large container, then add the rest of the ingredients (except the essence) and put on strong fire.
After boiling violently, reduce the heat to minimum. Boil for a little longer than an hour and a half.
Pour in the essence, immediately put it in small glass containers, seal with tin lids.

"Bystryashka" - preservation of beets without sterilization

The simplicity of the recipe, the absence of long-term sterilization, the appetizing appearance and excellent taste have turned such a blank into a canning that is popular in every kitchen. Residents of apartments will especially appreciate the recipe, for whom it is problematic to store beets in winter, because despite all the tricks it will certainly turn into a soft "accordion".

Ingredients:

1 kg 850 g beets;
2 kg 650 g tomatoes;
315 g of garlic (for those who do not like spicy, you can reduce the amount);
280 ml of refined oil;
50 g chili peppers;
30 g salt;
45 g of sugar sand.

Preparation:

Grind raw vegetables - grate the beets, and turn the tomatoes into mashed potatoes with a blender or meat grinder.
Cook with oil for a little less than two hours, stirring often and thoroughly.
Add the remaining ingredients, boil at a slow boil for a quarter of an hour and send to a prepared container (sterilized clean and hot jars).
Cool upside down, you don't even need to wrap it up.

Harvesting for borscht with cabbage

You will need:

1 kg of tomatoes;
1 kg of onions;
2 kg of young carrots;
small head of cabbage;
1 kg of ordinary medium-sized beets;
3 incomplete Art. l. salt;
a third of a glass of sugar;
a glass of any vegetable oil;
incomplete glass of vinegar.

Cooking steps:

Tomatoes and onions are cut into half rings.
The cabbage is finely chopped.
Beets and carrots are chopped with a grater.
All ingredients, with the exception of vinegar and beets, are placed in a deep container and put on fire.
After a quarter of an hour, after the resulting mass boils, you can add the beets and pour in the vinegar.
The mass is boiled for a maximum of 10 minutes.
Ready refueling laid out in pre-sterilized jars and rolled up.

An excellent borscht is obtained from such a dressing.

Pickling tops

Beet tops very helpful. And if you cook it correctly, it is also incredibly tasty.

You will need:

leaf stalks - 300 g;
salt - 1 tsp with a top;
sugar - 0.5 tsp;
garlic - 1 clove;
horseradish - half a sheet;
dill - 1 umbrella;
allspice - 5 pcs.;
black pepper - 10 pcs;
vinegar - a quarter cup.

Cooking steps:

The stalks of the leaf tops are thoroughly washed and cut. The size of the pieces depends on where you plan to use finished product... If in the soup - then small, if in the form of a snack - you can cut it longer.
Finely chopped garlic and horseradish are placed in jars previously washed with soda and treated with boiling water, dill and a mixture of peppers are added.
To the very edges of the jar, it is filled with beet stalks.
The filled jar is poured with cooked boiling water and must be infused for a couple of minutes.
After the time has elapsed, the boiling water is poured into a container.
In the same way, another pouring is performed, after which the empty cans must be covered with prepared lids.
Sugar and salt are poured into the water poured into the container. The resulting mixture is put on fire, brought to a boil.
Vinegar is poured into each of the jars and hot brine.
It remains to roll up the cans with lids and wrap them up until they cool completely.

How to pickle beets for the winter (video)

Despite the fact that beets can be bought without any problems at any time of the year, the period of their conservation still falls in the fall. With the help of delicious and simple blanks you can not only significantly reduce the cooking time, but also complement the festive table wonderful dishes... Moreover, not only dressings and salads can be prepared from beets. It goes well with berries; both jam and marmalade are made from it.

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

In everyday life, beets are divided into ordinary, fodder and sugar beets. The spread of beets has begun since time immemorial.

In Babylon, they used the leaves for food, and the roots went like 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, antioxidants. Regular use this vegetable reduces the risk of oncology and heart disease.

it low-calorie product- in 100 grams, only 40 kcal.

Beets are eaten raw, thermally processed; their leaves, rich in vitamin A, are used for salads and soups. Very good for your health beet juice but also in canned she saves a lot nutrients for health.

Detailed recipes for preparing salads for the winter

Ingredients:

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

Preparation:

My tomatoes, grind in a blender until puree

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

3. Peel and rub the beets on a coarse grater

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

5. Cut the onion into small cubes

6. Pepper we clean 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 occasionally

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

9. Pour in vinegar

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

11. We immediately put the finished salad in sterile jars and roll up with sterile lids.

Beetroot salad Classic

Ingredients:

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

Preparation:

Pre-cooked beets until cooked, rub on a coarse grater

2. Add salt, sugar, butter

3. Squeeze out the lemon juice

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

5. We put in sterilized jars and roll up with sterilized lids

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

Korean beetroot salad

Ingredients:

Preparation:

Rub the beets with a carrot grater in Korean

2. Add oil, salt, mix thoroughly

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

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

5. Rub the garlic on a fine grater

6. Add sugar, hot pepper, vinegar, mix

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

Ingredients:

Preparation:

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

Beetroot salad for the winter with beans

Necessary:

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

Preparation:

Pepper seeds are removed and cut into strips
Rub the beets on a coarse grater
Cut the onion into strips
Mix all vegetables together with beans
Add sugar, salt, oil
Mix everything thoroughly, cover with a lid
Put on low heat and simmer for 40 minutes, stirring occasionally
5 minutes before cooking add vinegar, mix
We put the finished salad in sterilized jars, cover with sterilized lids
Put the jars in a large dish, laying the bottom with a towel and fill it with water
Sterilize 500 ml jars - 20 minutes and roll up the lids
Turn over and let cool

Bohemian beetroot salad with cabbage

You will need:

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

Preparation:

Boil the beets until tender, peel and cut into strips
Chop the cabbage
Cut the onion into rings
Put vegetables on fire and cook for 10 minutes
Bring water to a boil, add salt, sugar, vinegar
Arrange the still hot salad in sterilized jars and pour over the marinade
Put the jars in a large container, laying the bottom with a cloth and fill with water
Sterilize 1 liter jar in boiling water for 15 minutes

Beetroot salad for the winter Alenka

Ingredients:

Preparation:

Dip the tomatoes in boiling water for 2 minutes and remove the skin
Pepper from seeds
Grind peppers, tomatoes and garlic in a blender
Finely chop the onion and sauté in a pan preheated with oil
Add vegetables, salt, sugar, vinegar to the onion
Boil vegetables for 3 minutes
Peel and grate the beets for Korean carrots
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
We lay out the finished salad in sterilized jars and roll up with sterilized lids, let it cool

Beetroot Salad Winter Treat