Cucumbers with beets for the winter. Delicious beet salads with vegetables in jars for the winter: a wonderful selection of recipes

In the fall, try to prepare salads with beets, as they are quite cheap. But they are very tasty and nutritious. And all beet salads with vegetables in jars for the winter are tasty and healthy. In a salad, everyone will gobble up healthy, but not always beloved, beets with pleasure.

Beetroot and cucumber salad for the winter “Freshness”

Light and very healthy salad from beets and cucumbers for the winter “Freshness” is prepared very simply, from the most available ingredients. You can have this salad for dinner if you are on a diet. Or you can serve it as an appetizer lightly salted herring and boiled potatoes.

Both adults and children will enjoy this snack. And if guests are already on the doorstep, then this salad can help you out and your guests will be pleasantly surprised by the honey-sweet taste of pickled vegetables.

Prepare as follows:

boil two large beets, peel and cut into cubes;
cut two cucumbers into cubes;
cut two medium onions into rings;
Place all ingredients in a large bowl, mix and place in jars;
Pour marinade over prepared vegetables.

To prepare the marinade you need:

large cup of water (350 ml);
two dessert spoons of honey;
two tbsp. spoons of honey;
half a teaspoon of salt;
allspice - three to four peas;
a couple of laurel leaves.

Attention! Be sure to sterilize the jars with the finished salad. Use an oven for sterilization. Minimum time- thirty minutes.

Beet salad with beans for the winter

Original and hearty salad beets and beans can be prepared for the winter. This appetizer can be served as a side dish boiled chicken or pork chop. A good appetizer in itself, just put a couple of spoons of salad on a piece of rye bread and sprinkle with herbs and a light and satisfying snack is ready.

Cooking delicious salad according to this recipe:

grate boiled beets;
puree a kilogram of tomatoes in a blender;
Peel one kilogram of onions and two kilograms of carrots. Cut onions and carrots into cubes;
boil two cups of beans;
Pour half a glass of vegetable oil into a saucepan. Place the prepared onion (chopped) and carrots into the heated oil. Lightly fry.
put in a saucepan: tomatoes, beets, boiled beans, half a glass of sugar and three dessert spoons of salt;
simmer for two hours;
five minutes before the end of stewing, add a quarter cup of apple cider vinegar.
shift ready salad V glass containers, and sterilize in the oven for about thirty minutes;
Close hermetically, leave to cool for a day, put away cool place for storage.

Beetroot and eggplant salad for the winter “Vegetable”

The unusual “Vegetable” salad is prepared from the main ingredients - eggplant and beets. For sweet and sour taste It is recommended to add a couple of apples of the “Glory to the Winner” variety to the salad.

We will prepare the following products:

one and a half kilograms of tomatoes;
a kilogram of eggplant and beets;
half a kilo of bell pepper;
two hot chili peppers;
large head of garlic;
three large onions;
two apples;
half a glass of odorless vegetable oil;
a bunch of large greens - parsley and dill;
sugar, salt to taste;
a quarter cup of apple cider vinegar.

Let's prepare it like this:

Cut eggplants, peppers, apples and beets into strips (can be cubes);
Onion - in half rings;
Grind the garlic in a mortar;
Chili pepper - small cubes;
Pour oil into a saucepan, heat and add onion. Fry it.
Add remaining vegetables;
Puree the tomatoes in a blender and pour the vegetables into the pan;
Simmer vegetables for two hours;
Five minutes before the end of cooking the salad, add vinegar.

Beet salad with apples “Autumn Splendor”

Beet salad with apples for the winter is light, sweet and sour and very healthy, especially when you are so short of vitamins. To prepare a snack, it is better to take apples winter varieties, for example, "Simirenko".

Cooking recipe:

boil three kilograms of beets until half cooked;
cool and peel;
grate peeled carrots (one kilogram) and beets;
Wash a kilogram of apples, remove the core, chop into thin slices;
prepare the marinade: one and a half glasses of vegetable oil, three glasses of water, six dessert spoons salt;
Place all the vegetables in a saucepan and pour in the marinade;
simmer for forty minutes;
place the prepared snack in a glass container;
seal tightly.

Note! You can add sweet pepper (500 grams) to this salad.

Beet salad for the winter “You'll lick your fingers”

The finger-licking beet salad for the winter is hearty and very tasty. It can be used as a main course, since the appetizer includes boiled potatoes. The salad can be served with lightly salted mushrooms.

To prepare a delicious “Finger-licking” salad, follow this recipe:

Boil 300 grams of beets until tender, cool under running cold water, and peel. Cut into pieces.
Boil three potatoes, peel and cut into small slices;
Peel a small onion and chop it.
Two medium fresh cucumber cut into cubes.
Place the prepared ingredients in a large bowl, add chopped herbs (parsley and dill).
Prepare the fill: vegetable oil– a quarter glass, a teaspoon of khmeli-suneli, salt and granulated sugar(to taste), ground pepper - on the tip of a knife.
Place the appetizer in a prepared glass container. Sterilize for 25-30 minutes.
Close tightly.

Salad “For your health”

A very healthy salad of beets and garlic “For your health” for the winter can be made in just a couple of hours. An appetizer can be used not only as an addition to the main dish. He real stick- a lifesaver when preparing quick borscht.

A simple “For Health” salad is prepared from two ingredients: beets and garlic. Let's prepare it like this:

Boil a kilogram of beets until half cooked, peel and cut into long pieces;
peel the garlic and cut it into thin slices;
prepare the marinade: per liter of water take 100 grams of sugar, one teaspoon of salt, 100 ml wine vinegar, 50 ml olive oil(can be replaced with vegetable or corn);
put the beets in jars, put a tablespoon of garlic slices on top;
add marinade (hot);
Place the jars with the prepared snack in the oven for about thirty minutes;
seal tightly.

Calories: Not specified
Cooking time: Not specified

Original pickled cucumbers with a delicate burgundy color will decorate your table and make serving salads brighter and more appetizing. And preparing such cucumbers will not be difficult, everything is quite easy and quick. And give color to ordinary green cucumbers Let's not use artificial colors, but only natural additives, namely young beets. Crispy pickled cucumbers, a recipe for the winter with beets, are very good for preparing vinaigrettes and other salads using beets. Use your ingenuity and your table will be filled with bright dishes. But there is no doubt about the taste of the preparation; the cucumbers turn out crispy and very aromatic. Be sure to check this one out simply.
The recipe is for one liter jar.

- cucumbers - how many will go into the jar,
- beets – 100 grams,
- garlic - a couple of cloves,
- hot pepper in pods - a couple of rings.
- spices of your choice,
- salt – ½ tsp,
- sugar – 1.5 tbsp,
- vinegar (70%) – ½ dessert spoon,
- water 0.5 – 0.7 liters.

Recipe with photos step by step:

Gather all the ingredients at your work station. Wash the cucumbers in cold water, peel the garlic and beets. Cut the hot pepper into rings in advance, pour the water for the marinade into the pan.

Use only sterilized jars for pickling and other preparations!!! Place spices of your choice into the prepared container. Spices used in the recipe: bay leaf, cloves, coriander.
Then add chopped garlic and hot pepper to the spices.

Cut the peeled beets into slices, approximately 1 - 1.5 cm thick.

Place some of the beet slices in the bottom of the jar.

Loan fill the jar clean cucumbers, sandwiching them with pieces of beets.

Fill the jar with boiling water.

You will immediately notice how the water changes its color from clear to bright burgundy. Leave the water in the jar for 10 minutes.

Then drain the water into a saucepan and add salt and sugar. Place on the fire and bring the marinade to a boil. Pour in the vinegar and remove the saucepan from the heat.

Fill the jar with cucumbers and beets with boiling marinade.

The marinade should completely cover all components of the workpiece.

Seal the cans of preserves with a seaming wrench and leave them under a blanket until completely cooled.

Then move the workpieces for storage to a cool place.

Bon appetit!!!

Pickled cucumbers are best snack not only in winter, but at any time of the year. Cucumbers are especially popular in winter - when fresh ones are not tasty, and the cucumbers in the store are mostly bland or have a lot of vinegar in them. At home in the summer you can prepare excellent spicy cucumbers for the winter, and even with beets, it will give the cucumbers a pleasant pink and sweetness. You can add fresh chili pepper or dry chili pepper for spiciness. hot paprika. The beets should be juicy and young, and the cucumbers too. So, let's see how pickled cucumbers are prepared (recipe for the winter) - crispy and piquant.

To prepare pickled cucumbers with beets for the winter, we need 35 minutes, the yield of the product is liter.

– small cucumbers – 500 grams;

– juicy beets – 1 piece;

– young horseradish leaf – 1 piece;

– garlic – 2 cloves;

– fresh dill – 1 sprig;

– dry chili pepper – to taste;

– fine salt – 2 teaspoons;

– regular vinegar – 2 tablespoons.

Step-by-step recipe for making crispy pickled cucumbers for the winter:

It is better to find cucumbers that are not large, so that they marinate quickly and well with beets and herbs. Prepare all the vegetables, spices, and garlic at once to make canning convenient. For spiciness, you can use dry or fresh hot pepper. Tarragon is a must find; it gives cucumbers a special taste and crunch. There is also another way to prevent the cucumbers from being tight - pour them ice water for 10 minutes, the cucumbers will immediately become hard and crispy after marinating. The beets should not be large, but young and juicy, so that the cucumbers quickly color. Pink cucumbers look very original and appetizing.

Wash the cucumbers and trim the ends, place the cucumbers in a bowl and pour very cold water for 10-15 minutes. Then you can drain the water and fill it with cold water again.

The jar needs to be washed thoroughly with a special detergent with a brush, no need to steam. The lid also needs to be washed well. Peel the beets and cut into small cubes. Wash the horseradish leaf and dill as well and put it on the bottom of the jar. Peel the garlic and add it too. Pour in the beets.

By the way, we invite you to look at another one, they turn out just like store-bought ones, even tastier.

We put cold, tight cucumbers tightly one to one in the jar so that more can fit.

Pour hot pepper and salt into a jar. Meanwhile, we put the kettle on the stove and it was already boiling.

Immediately pour boiling water over the cucumbers and add vinegar. You can add more vinegar, but don’t, the cucumbers will marinate anyway and will sit in a jar until winter.

Screw the lid on the jar. Place the jar on its side and let it sit in the kitchen for 1 hour. Then take it to any place where you store pickles.

Spicy cucumbers with beets ready!

You can make such a blank without hot pepper, if you don’t like it, you can just add Bulgarian or dry paprika.

In a fragrant marinade with lots of aromatic spices– it’s not only tasty, but also very beautiful. Vegetables acquire their unusual scarlet color thanks to one ingredient – beets. Its pieces, preserved together with cucumbers, give such a rich and unusual shade. At the same time, the beets themselves can be used as a snack. It turns out firm, sweetish and juicy. Well, notes of dill, bay leaf and a small amount of cloves create a whole bouquet of smells and thanks to them the cucumbers will crunch. Pickled cucumbers with beets for the winter - recipe of the day.

For a 1 liter capacity twist you will need:

- 1 small beet,
- 50 ml vinegar 9%,
- 1 tbsp. Sahara,
- 1.5 tbsp. salt,
- 3 clove buds,
- 2-3 bay leaves,
- 3 peas of allspice,
- 3 black peppercorns,
- 2 umbrellas or sprigs of dill,
- as many cucumbers as will fit in the jar.

We choose the cucumbers that we will pickle. They must be strong. It is advisable to select these vegetables of the same size so that they fit evenly into the jar. The container itself for preservation can be sterilized, but it will be enough to simply pour boiling water over it, after washing it first.
Place spices at the bottom of each jar. We place dill, bay leaves, two types of peppercorns and clove buds there. We wash and clean the beets. Cut it into small thin slices. And put a few pieces on the bottom.

Now we put the washed and cut cucumbers on both sides into the jar. Fill the jar mixed with beets.

Boil water in a kettle or saucepan. Fill the canned food with it, but don’t twist it. Just leave it for twenty minutes.

And after this time, pour the slightly reddened water back into the boiling vessel. Mix salt and sugar in it. Add nine percent vinegar. Heat to one hundred degrees and fill the jars with fragrant boiling water.

We roll it up, wrap it well and after cooling we take it to a permanent storage place.

The twists can be kept on the balcony or on a shelf in the pantry.
Tips: To keep the cucumbers crispy in winter and not bitter, you need to soak them first. To do this, leave the vegetables in cold water. And they keep it like that for several hours. The most delicious cucumbers are obtained when they are still elastic, and prickly pimples are visible on the skin. Besides specified ingredients, you can also add rings onions or a couple of cloves of garlic for spiciness.
Have delicious and enjoyable preparations!
Starinskaya Lesya

Have you already tried

According to scientifically based nutritional rules, the diet of each of us should contain to a certain extent various types vegetables in raw and boiled, heat-treated and salted form. According to some researchers, this segment food products can reach a third or even half of the total diet. It's a shame that rarely anyone modern world adheres to similar attitudes. Unless people are seriously concerned about their health or are on strict vegetable diets. How to find a way out of the current situation and shift your diet towards consuming vegetables?

As easy as shelling pears

And this is precisely the type of dish that you can quickly make up for lost time through the preparation and consumption of it. It is prepared simply and quickly. It can be used as a daily dish. And also, which is typical, it has a lot of variations on the theme. So every attentive housewife will be able to show her own imagination and create her own signature salad of beets and pickled cucumbers to please both herself and the guests who come. Moreover, this dish It is also dietary and recommended for consumption during fasting (during strict fasting - without oil). So in many ways you will be right if you start cooking it almost every day until you get tired of it. And believe me, you won’t get tired of it any time soon (see the variations on the theme of the dish described below).

A little about the benefits of the ingredients

The salad has two main components: beets and cucumber. And if cucumbers are mostly used pickled or pickled (but preferably not pickled, without adding vinegar), then beets can be boiled, baked, or raw. The taste of your final product culinary fantasies, accordingly, will also differ in this dependence. You can try this way or that - whatever tastes better and is more convenient for you this time.

Beet

Well, as for beets, no one doubts their benefits. True, some doctors sometimes diligently try to ruin their reputation: they say that raw milk is harmful for people suffering from stomach diseases. But boiled or baked - this one is certainly beyond any suspicion. Among the features of the product, it should be noted that beets contain useful elements, which do not lose their properties when heat treatment. It also has a unique composition of microelements and vitamins. Calorie content - 40 kcal/100 grams. Contains: proteins - 1.5 g, fats - 0.1 g, carbohydrates - 8.8 g. It contains a lot of fiber, which cleanses the body from the inside with a kind of brush. Beets contain a whole sea of useful amino acids. And the magnesium contained therein has therapeutic effect on blood vessels and heart. But you have to be careful with portions. It should be remembered that beets also have a mild diuretic and laxative effect.

Pickled cucumbers

Pickled cucumbers with beets, correct proportions introduced into the dish, enhance the antibactericidal and fortified effect. Everyone knows that cucumbers (especially home-made, barrel-salted) are extremely useful to eat, especially in winter time. The use of such fermented products, as some scientists believe, contributes to the “acidification” of the body and resists the formation of malignant cancer cells.

Seeds and nuts, vegetable oil

All these additional ingredients, introduced into the basic salad, are designed to improve the taste and enhance the nutritional value of the dish. It is important to remember the rules of product compatibility. Peeled and chopped cucumbers usually go well in beetroot and pickled cucumber salad. walnuts, and pumpkins. You can add almost any fried or raw nuts in small quantities. All this stuff is seasoned with lean sunflower or (some use other types, for example, corn). Let’s immediately make a reservation that when it is forbidden to use oil, you can squeeze a drop into the salad lemon juice or add a drop of brine from under the cucumbers (but then you need to add less salt).

Boiled beets with pickled cucumber for salad

Well, everything is clear with cucumbers. You need to take non-sour ones, without vinegar, non-marinated, barrel ones. Yes, and so that they crunch slightly - then the most relish! Cucumbers need to be cut into cubes (some people prefer to grate them coarse grater, but then be prepared for your salad to turn into mush). But as for the root vegetable, the most common option for beetroot and pickled cucumber salad is boiled. It is best to cook beets in a separate pan. You need to wash it, but many people don’t recommend cleaning it: so useful substances, present in root vegetables, are better preserved and less digested. We don't even cut the tails. Cook over low heat until done (it should slide easily onto a fork). Then drain the water and cool until room temperature. Next, peel and cut or three on a coarse grater - as you like.

Salad "Beets with pickled cucumbers." Final stage

The final preparation of a simple and affordable dish short and concise. Add cucumbers to the beets. Mix. Add nuts or seeds if desired. Refueling vegetable oil(or we don’t season it, but then you need to add a drop of lemon juice or pickle). Let it sit in the bottom of the refrigerator. We eat it with pleasure. Yes, as for the proportions of ingredients, experienced housewives They prefer to act by eye. But just in case: several medium-sized root vegetables, several medium-sized pickles, half a glass of peeled walnuts and a spoonful of vegetable oil.