Pickled beets - we stock up on preparations for hot dishes. Pickling table and red beets

These are very easy beetroot recipes and very healthy and tasty. Beets can be very piquant and refreshing, so learning how to make winter preparations, drinks and starters from them is necessary for every housewife. Beets increase immunity and saturate the body with vitamins, vitality and energy.

Pickled beets

Perhaps this is one of the oldest ways of preparing vegetables.

Previously, almost everything was fermented in Rus' - cabbage, cucumbers, tomatoes, apples and watermelons. Nowadays, few people know that it was customary for our ancestors to season borscht with pickled beets, and not with fresh ones, as now. These days, rarely does anyone ferment beets. It's a pity, because pickled beets are delicious and useful product, it can be used to prepare salads, vinaigrettes, appetizers and borscht.

How to ferment beets

Best suited for fermentation late varieties containing maximum amount Sahara. Rinse the beets thoroughly. If you plan to ferment it in a large container, then you can leave the beets whole and cut large root vegetables in half. And if you decide to make it in glass jars, then you need to peel the beets and cut them so that they fit through the neck. If desired, you can cut into circles or cubes - it all depends on the idea for future dishes.

You need to lay it down for fermentation as tightly as possible; you don’t need to add any herbs or spices. Pour brine over the beets so that the liquid covers the fruits by 4-6 cm. Press down with pressure so that the fruits do not float and place in a warm room for 8-10-13 days (depending on the temperature). For brine, you need to take 400-500 g of salt per 10 liters of water.

As a rule, the brine consumption will be approximately 50% of the weight of the stacked beets. During the days of fermentation, foam forms, which must be removed (excess brine will leak out - this must also be provided for by placing trays or plates under the jars). When fermentation is over, the beets can be taken out into the cold.

But you need to remember that even in the cold the fermentation process will continue, albeit more slowly, so once every 2-3 weeks you will need to look through the containers, if necessary, skim off the foam and wash out the oppression from the mucus that has formed during this time. If it is not possible to store pickled beets in a cold room, after fermentation is complete, you can sterilize the jars in hot water. Sterilization time for jars with a capacity of 0.5 liters is 40 minutes, for jars with a capacity of 1 liter - 50 minutes.

Beet kvass

Beet kvass is a wonderful refreshing drink. It is prepared from pickled beet brine. Gourmet advice: dilute the brine with water in a 1:1 ratio, add 50 g of sugar per 1 liter and leave for up to 3 days. The result is an invigorating and tasty kvass.

Beetroot at long-term storage sometimes it becomes lethargic, loses its properties and nutrients.

To avoid this and keep the beets fresh and crispy, cut them into strips, put them in a jar and fill them with water. Leave it standing room temperature 2-3 days, let it “ferment”, then put it in the refrigerator or on the balcony. That's it, the beets are ready! Place it in borscht along with potatoes, and beet kvass is great for cooking homemade horseradish! 10 min.

Recipe for Beet Yeast Kvass

The drink is prepared within 3 days.

Beetroot - 350 g

Sugar - 5 tablespoons

Yeast - on the tip of a knife

Rye bread - small piece

Grate the beets on a coarse grater, add sugar, yeast diluted in a small amount of water and a crust of rye bread.

Pour in warm boiled (or bottled) water and place in a warm place for fermentation, stirring the rising mass and foam from time to time.

The fermentation process takes approximately 2.5 days. When it stops and the beets settle to the bottom, you need to strain the kvass, squeeze out the grounds (it can serve as a starter for the next portions and is perfectly stored in the refrigerator in a closed container). glass jar more than six months).

Pour the kvass into a jar (bottle) with a lid and keep it in the refrigerator for a day - during this time fermentation will be completed and the taste of the mash will disappear. The drink turns out to be invigorating and tasty; it is good to drink it with a little salt. Recommended as a remedy that perfectly relieves hangovers) And for beetroot lovers - just right!

Pickled beets, prepared for future use, become less tough and have a sweet and sour taste.

The brine after its preparation is used for borscht and okroshka as kvass. It is best to use dark red root vegetables, medium to small in size.

The beets should be washed thoroughly and the skin should be peeled. Small ones, up to three centimeters in diameter, can be fermented whole, larger ones can be cut into pieces. Peeled beets should not be kept in the air; it is better to immediately put them in water, rinse them and place them in a barrel or other container for fermentation.

Fill with brine:

1 liter of water

Place a circle on top and a weight on it. The brine should protrude 10 cm above the surface of the mug. The barrel should be covered with a thick cloth to prevent dust and dirt from getting into it.

When fermenting beets, foam and mold will appear. They should be removed.

The fermentation process lasts 10-15 days at a temperature of 20 degrees. The beets will become paler and softer, and the brine will acquire a dark red color and a sweet and sour taste.

It should be stored in the cellar or in the refrigerator at a temperature of 0-5 degrees.

Light quick salad

Salad from sauerkraut and beets

The main ingredients in this salad are beets and sauerkraut. Unusual combination, but I will say, very successful.

It cooks very quickly - literally in ten minutes. True, if you don’t count the time required to cook the beets. Ingredients: 500 gr. sauerkraut; 1 beet; 1 sour apple; 1 red onion; sunflower oil.

Boil the beets, three coarse grater. Peel the apple and also three. Cut the onion into half rings or quarters. Mix all ingredients and season with oil.

BEET SALAD WITH GREEN TOMATOES

What you will need:

green tomatoes – 3 kg,
beets – 1.5 kg,
carrots – 1 kg
onion – 1 kg,
9% vinegar – 100 g,
sugar – 250 g,
salt – 50 g,
vegetable oil – 0.5 l,
grater,
banks.

A long time ago, when tomato paste invented in Italy, and tomatoes were perhaps just beginning their journey through our area, housewives prepared borscht as usual. And he was not simple, not ordinary, and not at all the one we have known for many years. And he would be special. It was given a wonderful taste by pickled beets, the recipe of which was not shrouded in secrecy, but was openly passed on as an addition to borscht.

Pickled beets in large portions, added to borscht, eaten as a separate dish and cooled with ruby red liquid in hot summer days. A well-known saying puts an end to work in the kitchen - borscht and porridge are our strength, but what is our main strength? In beets, of course, they add color, enhance the taste and please the eye.

Beets were fermented, like other vegetables. And there was nothing fancy about putting the beets in a container and pouring water with salt and spices. But as they say, everything ingenious is simple, and everything delicious is not complicated either.

The recipe with instructions is not complicated either. There are no special rules or specific quantities of ingredients. Everything is like every other housewife - by eye, except that the salt will have to be measured as needed...

Recipe information

Cuisine: Russian.

Cooking method: fermentation.

Number of servings: half a liter jar.

Compound:

beets – 1 – 1.5 roots (medium size)
salt – 1/3 tsp.
garlic – 2 cloves
black peppercorns
Bay leaf.

Preface

When you want to cook borscht in winter, housewives are very helped by pickled beets, which can be prepared for storage in winter in various ways.

Vegetables cooked in marinade are more common today than pickled ones, although once upon a time it was the other way around. In fact, the first method of preparation is canning, when vinegar and salt are used to suppress the activity of bacteria and other microorganisms in the product. At the same time, some are missing beneficial features vegetables, but their shelf life increases significantly.

Vegetables cooked in marinade

Fermentation, on the contrary, is a process of lactic acid fermentation based on the activity of bacteria. In part, it can be compared with cucumbers or cabbage, but there, due to the high concentration of salt, lactic acid appears in small quantities. Pickled beets retain all the beneficial properties of fresh root vegetables, since almost any recipe calls for the use of salt in small quantities, and sometimes its complete absence in preparation for the winter. However, the slight salinity of the filling does not greatly affect the twist.

Preparing pickled beets for the winter

The main thing is that when pickling cabbage, beets or other vegetables, the activity of microorganisms is maintained, thanks to which certain useful to the body enzymes. The fermentation process is most influenced by the amount of sugars contained in vegetables and root vegetables, so beets ferment quickly. Attention - if salt should be added to the filling according to the recipe, in no case should you use iodized salt (it causes bitterness and bad smell). We take regular coarse-grained table or stone.

First, let's try something simple, with a minimum of ingredients. For example, a recipe for pickling beets according to Bolotov, in which the only ingredients are... water. You won't need anything else. In fact, you will end up with beet kvass that has beneficial properties, which, in fact, is the main product, as can be understood from the very name of the fermentation process. We select strong root vegetables, without defects, and soak them in clean water for 2-3 hours.

Then, after washing thoroughly, cut off the skin and cut into thin slices. Place them in jars and fill with warm water. boiled water and put it in a hot place, for example in the kitchen near the stove or radiator. To speed up the fermentation process of beets, you can add a crust of bread. After about a week, mold begins to appear on the surface of the sourdough - this is a common phenomenon, which means that the kvass is ripe, we just skim it off like foam.

Slices of raw root vegetables

We take sterilized bottles and pour liquid into them through gauze placed in a funnel. The corks with which we will close the workpiece should be boiled for several minutes. Kvass is perfect for therapeutic procedures according to Bolotov. Pickled root vegetables can be used again to obtain acid for cooking borscht and pickle soup. You can also use beets themselves for hot dishes. The finished product can only be stored in the refrigerator to prevent it from turning sour.

Eat similar recipe pickling beets for the winter, which is completely free of salt. Medium-sized root vegetables need to be washed and peeled, and then placed in a deep, large container, sprinkled with caraway seeds (seeds or chopped herbs). It is desirable that it be enamel or glass. You need to prepare more in advance bread kvass. For this there are several large pieces black bread and glass granulated sugar Fill a bucket with warm boiled water, add a packet of dry yeast diluted in a glass, and leave for 2 days.

Pickling beets for the winter without salt

We filter the resulting kvass, the bread mass can be used to infuse a new portion of kvass, and pour the drained beets into the beets, increasing their beneficial properties. We keep it warm under oppression for 2 weeks, then we move the finished product to the cold for the winter.

For many people, lightly salted fermentation is of interest, and a number the following recipes we will dedicate exactly this one. The first method is very simple, the root vegetables do not need to be cut, they are placed whole in a prepared deep container, after washing and peeling. Prepare the brine in such a volume as to fill the entire container and completely fill the beets; take 1 tablespoon of salt for every 1.5 liters of warm boiled water.

Peeled vegetables in a starter container

The starter sits for a week and a half under oppression in a warm place, all this time the resulting foam must be removed, and the stand under the load must be washed with soda and placed again on the beets. If necessary, the brine is added. The finished product must be stored in the cold, at a temperature of no more than 3 degrees, so that it does not lose its taste.

The second recipe for fermenting beets for the winter involves cutting them into circles after washing, briefly immersing in boiling water and peeling. It is advisable that the thickness of the circles does not exceed 1 centimeter. Fill the crushed root vegetables with a 2% salt solution, for which we add 20 grams of salt to 980 milliliters of warm water (such accuracy is difficult to achieve, so we take a liter of water as a basis). To make the beet fermentation process go faster, add 1 tablespoon of yogurt. We place a weight on top on a round base slightly smaller than the neck of the container, and the weight must be immersed in the brine. Keep for about 15 days at room temperature. Should be stored refrigerated, at 3 degrees or below.

Slicing root vegetables into circles

Next, we suggest considering the fermentation of chopped beets. We thoroughly wash the root vegetables in hot water, then peel them and cut them into thin bars. Place a large saucepan of water on low heat and add a little citric acid(on the tip of a teaspoon), which is needed to preserve the color of the beets during cooking. Place the slices in boiling water and cook for about 4 hours. We remove the boiled root vegetables into a colander or sieve, after the water has drained, transfer them to sterilized jars. The brine must be made in advance; we take 1 tablespoon of salt per liter of water; this amount will not greatly affect the beneficial properties of beets. Pour in the beets and leave to ferment in a warm place for a week and a half. Next, cover with plastic lids and put them in the refrigerator for the winter.

Housewives often use not only mature root vegetables, but also beet tops, as well as young petioles. But let’s be consistent and first of all consider the recipe for pickling beets with spices. It is best to choose small ones for this purpose. As in any other case, first you need to wash and peel it. Then bring water to a boil in a large saucepan and immerse the washed root vegetables in it for 10 minutes. After blanching, cool and cut off the skin and all unnecessary things: the growing point of the tops, the root.

To ferment beets you will need brine, take half a glass of salt per liter of water, boil, throw in 3 cloves of garlic, a little dill (green or seeds) and parsley in any form to taste. After 2 minutes, remove the brine from the heat, cool and strain it into a clean container, discarding the spices. Then place the beets in a deep saucepan, sprinkle with herbs and garlic, then pour in brine. We keep it warm under pressure for 10 days, removing the foam and washing the load with the stand in a soda solution (after rinsing clean water). For the winter, put pickled beets in the cold, store them at 3 degrees or less.

Preparing garlic brine

The following recipe will tell you how to properly prepare beet tops for the winter, which are suitable for preparing delicious green borscht and have taste properties that are highly valued by gourmets.

Thoroughly washed leaves should be chopped into thin strips so that their length does not exceed 3 centimeters. Next, put a pan of water on the stove and bring to a boil, throw salt into it, about 5 grams per liter, and let the chopped tops sit for 1 minute (it’s most convenient directly in a colander). Then we put it in deep enamel pan layers about 2-3 centimeters thick, sprinkled with salt, in the proportion of 1 tablespoon per 1 kilo of slices. We keep it warm for a week, fermentation occurs in own juice. Store in the cold.

And finally, let's look at the method of pickling young beets. We wash the not yet fully formed tubers, which have already gained juiciness, as well as the long petioles of the leaves (cleared of green matter) in running water and cut them, having previously removed the peel from the root crops. Place several washed ones in an enamel can or in a saucepan. cabbage leaves(not external ones), and place the cut petioles on top in layers of 2 centimeters, sprinkling with salt.

We press down with a weight, placing a saucer or plate under it, slightly smaller than the diameter of the neck of the dish. After some time, the juice will be released; you will need to crush the contents of the container so that the oppression is slightly immersed in the liquid. The product is fermented for a week; already on the 8th day, pieces of pickled beets and cuttings can be used for cooking. They are suitable for hot dishes, e.g. stew. If you plan to use this preparation all winter, remove the container with it directly along with the pressure, without draining the juice, in the cold to stop the fermentation process.

Pickled vegetables – healthy snack. Natural process fermentation was used in ancient times Slavic cuisine before the invention of European marinades. Pickled vegetables have an undeniable advantage. They, unlike pickled ones, are prepared without vinegar and sugar.
Preserved in pickled beets useful material contained in fresh vegetable. In addition, it is literally “stuffed” with valuable microelements. Pickled beets are added to salads, snacks, and used to make sandwiches. Sometimes such preparation is sent to borscht, replacing sour tomato dressing. From the burgundy “petals” of pickled beets, you can lay out voluminous roses, decorating the surface of salads and meat dishes. Let's take a closer look at the technology for preparing pickled beets. The recipe with photos is given below.

Taste Info Vegetable snacks

Ingredients

Beetroot – 1 kg;
Water – 600 ml;
Salt – 1 tbsp. heaped spoon;
Hot pepper – 1 pc.;
Garlic – 1 head;
Dry dill seeds – 1 dessiatine. spoon;
Black peppercorns – 1 teaspoon;
Pepper sweet pea– 1 teaspoon;
Dill leaves.

How to cook red pickled beets in jars

First you should search salad varieties beets with dark burgundy pulp. Pink vegetables not used in fermentation technology. Red beets have more delicate structure, it quickly acquires a characteristic sour-spicy taste fermented product.

The beets are washed with a brush. Put in cold water and boil for 40-60 minutes. Cooking time depends on the size of the fruit. As soon as the vegetables become soft, they are immediately removed from the water. If beets are allowed to cool in water, they will develop an unpleasant taste and the flesh will become watery.

The beets are peeled and cut into squares or circles. A beautiful relief on the surface of the slices can be created using special knife for slicing cheese. Its distinctive feature is its wavy blade. This knife easily copes with slicing soft beets, and the beet pieces take on a “restaurant” look.

The jar is sterilized, some dry spices are poured into the bottom, peeled and chopped garlic cloves are placed. Pod hot pepper They leave it whole, they don’t even break off its tail. In this case, the beets will be imbued with moderate pungency. If you need to get very spicy pickled vegetables, the pepper should be broken into 2-3 parts. “Released” hot pepper seeds will add spiciness to the marinade.

Beet slices are laid out in rows, sprinkled with thin garlic slices and dry dill seeds. “Humble” dill seeds are a powerful flavoring agent; they will give the brine a noble, piquant taste.

For high-quality fermentation, complete immersion of the slices in brine is required.
Dense packing of beets allows you to do without additional load.

Add salt and the remaining dry spices to water (600 ml), boil the brine for 5 minutes.

Then the liquid should cool to room temperature. Fill the jar with this brine.

Fermentation occurs within 3 days, during which time the jar of beets should be kept in a warm kitchen area. There is no need to cover the jar.

Place the finished beets in the refrigerator, making sure to close the jar with a sterilized lid. Pickled vegetables can be stored in the refrigerator for 2 weeks.

Tips for making pickled beets:

It should be remembered that the beets in the jar must be filled only with cooled water. If this condition is not met, then after a couple of days, instead of a beautiful brine, you will find a viscous substance.
If desired, you can add cherry and currant leaves to the recommended ingredients.
Pickled beets, prepared at home according to the given recipe, can be used as independent snack, but you can make a simple one, but delicious salad. To do this, you just need to add onion, cut into thin half rings, and season with fragrant sunflower oil.
For borscht, beets are usually fermented raw. That is, it is not boiled, but immediately cleaned, cut and placed in a jar. Next, fill it with three percent brine and leave it in a warm place for 1-2 weeks, not forgetting to remove the foam formed during fermentation. For storage finished product use a cold place.

Good, good for everyone - truly ruby, with a ringing sourness, slightly crispy. Everyone succeeds in this pickled beets - best recipes for the winter and more: instant cooking, with spices, garlic, as a dressing for borscht.

Tips and secrets: to make beets crispy, how to maintain a true ruby color, how to prepare the perfect brine - tricks of chefs, tricks of wise housewives.

Pickled beets: the same recipe

You can prepare it in different ways: you can ferment it whole or in slices - slices or thin petals. A good preparation for borscht is rubbed with narrow ribbons, giving the borscht a ruby color and piercing sourness; it is indispensable for the winter, during Lent and for the winter table.

Quick pickled beets

Prepares from 3 days to 5-7 days. Magic appetizer, salad ingredient. We will ferment it with herbs and spices, with garlic.

Ingredients:

Beetroot 1 kg;
Garlic 1-2 heads;
Water 500-600 ml;
Dill (seeds) pinch (up to 1 tsp) or caraway seeds;
Bay leaf 2-3 pcs.;
Salt 1 tbsp. with a slide.

1. Boil the beets until half cooked: they should be moderately soft, but remain crispy.

Trick #1. When preparing, do not trim the tails - they will release a lot of juice.

2. Separate point: cool. Place in cold running water or ice water to cool quickly. For what? Beetroot will preserve bright taste, will not give an unpleasant aftertaste of steamed beets, a grainy, fragile consistency, and juiciness.

Pickled beets: a quick recipe.

Trick #2. Do you want to quickly and beautifully peel beets without making any cuts? Quickly remove from boiling water and place in cold water, preferably running water. That's it: the skin can be easily removed without damaging the surface of the beets.

3. Prepare brine for ripening: boil water, dissolve salt, cool.

4. Cut into thin slices - rings or petals. When slicing with a vegetable slicer or cheese knife, you can get nice slices with a wavy surface. The thickness of each is no more than 1 cm.

5. Place spices on the bottom of sterilized jars, place the beets tightly, arranging with garlic cloves and bay leaves.

Trick No. 3 Bay leaf in excess will give bitterness, its aroma will dominate - it will “overwhelm” the subtle aroma of pickled beets. On liter jar 1-2 pieces are enough.

6. Pour cool brine, tie a thin cloth on top - cotton or regular gauze.

Trick No. 4 How to ferment beets correctly? Leave at room temperature for 3 days, then put in the refrigerator for 5-7 days. Or 10-14: ripening time depends on the size of the slices and the density of the beets themselves.

How long can pickled beets be stored? In the refrigerator, cold cellar for a month or more. It is important to check the brine: it may develop a white coating - this means that, alas, the expiration date has expired.

Whole pickled beets for the winter

Cooking with a twist is not easy, but not difficult either. The trick is that it needs to be baked before ripening. For what? Yes special taste, will retain juiciness and rare aroma. You don’t have to do much conjuring – it’s even easier than boiling it before fermenting.

Whole pickled beets for almost the winter: a delicious, correct recipe.

Beetroot 2 kg;
Salt 1-1.2 l;
Water 2 tbsp. with a slide.

1. Wrap neat small beets in two layers of cooking foil. No foil - take a cooking sleeve. Bake at no more than 160-170 C for about 20-30 minutes, turning - not until done. The elastic density must be maintained: the vegetables should not be soft.

2. Cool - without water: you can simply put it in a cold place.

3. Remove the skin. If the specimens are large, divide them in two.

4. Brine: immerse salt in boiling water, mix, cool.

5. Pour beets placed in jars, leaving 1 cm to the “shoulders”. For what? When the product is fermented, foam forms, which can rise and flow down the edges.

6. Cover the jars loosely with lids - nylon, tin, or better yet, tie them with gauze or thin cloth. Leave in a warm place for 3 days, then put in the refrigerator until ready.

I'm ready fermented whole The beets will be ready in 7-10 days, depending on the size. And you don’t have to think about the options for use: in a salad, on a sandwich, on pizza. And - traditionally in borscht, beetroot soup, vinaigrette.

For borscht, it’s also a dressing

It is often called dressing, but it is a separate dish - good snack, appropriate with any sauce in a salad or without it - on a sandwich, in borscht, in solyanka, in stew, as a side dish for meat and fish - there are a lot of options. During the days of winter Lent, the dish will be a godsend - it is at this time in Rus' traditional recipe helped out housewives with a very modest set of products.

Pickled beets as a dressing for borscht: a proven recipe.

It is extremely easy to prepare and much faster than previous options. Spice lovers can include spices in the recipe from cilantro to bitter, allspice, and aromatic coriander.

Ingredients:

Beetroot 1 kg;
Water 600 ml;
Salt 3 tbsp.
Spices (bay leaf, peppercorns, cumin) to taste.

1. Boil the vegetables, as in the recipes above, until half cooked. You can also bake it to the same consistency.
2. Cool, peel, chop into large strips.

Trick #5. Grate only completely cooled beets, otherwise the ribbons will turn into mush and lose their shape.

This also applies to chopped strips: slices, small pieces, cubes must be strong and keep their shape.

3. Pour brine over tightly packed slices. The liquid level should rise above the layer, but not reach the neck.

4. Leave in a warm place: three days for the “warm” period of ripening, 3-5 for the “cold” period in the refrigerator or cellar.

Store in the refrigerator, in the cellar for 1-2 weeks and up to 2-3 weeks.

Lithuanian for winter

You shouldn’t immediately ferment beets for the winter - you can prepare a jar or two of this yummy once a month, for your health and soul.

Soak in warm water 2-3 hours, peel, cut into petals or slices. Place in larger jars – 2-3 liters in volume. At the bottom - finely crumbled black bread. This will be a starter that stimulates acidification as a result of yeast fermentation.

To that classic recipe For whole pickled beets, you can add a bay leaf and a few cloves of garlic.

Pour in brine at the rate of 35-40 g per 1 liter of water. Place the jars in a warm place for 10-14 days, covering them with a thin towel and gauze. After a week, foam forms and is removed.

By this time, the liquid will turn into that same kvass, famous for its benefits - it relieves intoxication - it “cleanses” the body, and is very good for the immune system. Beetroot is used for various dishes– for borscht, salads. Kvass - bottled, stored in the cold - although valuable product Ray i Do not store it for a long time, but use it for its intended purpose - for blush on the cheeks, for good health.

And for dessert - great video: two ways to prepare pickled beets: raw and boiled. One of them is for the winter - more precisely, for 1-2 months.

Under pressure

The process is not much different from fermenting cucumbers - even the set of ingredients is similar: the concentration of brine is 2 incomplete tablespoons per 1 liter of water, and the spices are almost the same: garlic, bay leaf, allspice or black pepper. The only difference is that before fermenting, you have to boil or bake the beets.

To prepare brine – 50 g per 1 liter of water. Select small specimens, cut into cubes or in small pieces arbitrary shape, smaller ones - ferment whole.

Secret No. 3. Fill with completely cooled solution. Warm will cause cloudiness and the appearance of a sticky substance. The product does not sour in the usual sense - but the fermentation technology is violated.

Place in jars, fill with brine, set pressure. Keep warm for the first few days, removing the foam that forms during fermentation from the surface; the circle should be washed salty brine to avoid mold growth.

The process will last 10-15 days. When finished, place the jars in the refrigerator, cold cellar, adding brine as necessary. Store for 1-2 months.