Pickled and canned beets for the winter - the best recipes. How to pickle beets for vinaigrette, borscht, raw, boiled, stewed, without sterilization for the winter in jars? Homemade beets for the winter

Beets for the winter, prepared in jars, are tasty in almost any version. You can use it to prepare amazingly aromatic dressings for borscht with cabbage and carrots, spicy Korean appetizers, delicate caviar, vitamin-rich salads, or just roll it up whole, pouring it with spicy marinades. We have collected for you the best recipes for winter beet preparations and we hope that among them you will definitely find your ideal option. All methods are clearly described, equipped with step-by-step instructions and photos of finished dishes. All that remains is to choose the best recipe, cook, roll up and send the jars for storage in a cool room. And in winter, open your canned food and enjoy the pleasant, natural taste of juicy vegetables.

Korean-style beets for the winter - recipes with photos step by step in jars without sterilization

This recipe, equipped with step-by-step photos, tells how to make Korean-style beets for the winter in jars without sterilization. The finished dish turns out to be quite spicy and slightly burns due to the ground red pepper included in the composition. If you want to soften the taste and give it delicacy, you can replace this component with a more pleasant and delicate paprika.

Necessary ingredients for Korean beets in jars for the winter

beets – 2kg
vinegar – 200 ml
garlic – 15 cloves
ground pepper (red and black) – 1 tsp each
ground coriander – 2 tsp
sugar – 2 tbsp
salt – 2 tbsp
sunflower oil – 8 tbsp

Step-by-step instructions for the recipe for preparing Korean beets in jars for the winter without sterilization

Beetroot for the winter - a recipe for a delicious salad with garlic

This delicious recipe suggests storing beets for the winter in the form of a salad with garlic. This type of seaming is convenient because it does not require sterilization and is perfectly stored in a cool place. The main thing is that the jars should not be exposed to direct sunlight, otherwise the beets will burn out and lose their spectacular and rich, juicy scarlet color.

Ingredients for a delicious beet salad with garlic for the winter

beets – 2 kg
garlic – 300 g
carrots – 1 kg
white onion – 1 kg
bell pepper – 1 kg
salt – 150 g
sugar – 100 g
table vinegar – 300 ml
vegetable oil – 300 ml
water – 1 l

Step-by-step instructions for a very tasty recipe for preparing beet salad with garlic for the winter

Wash the beets, peel and cut into rings.
Rinse the carrots and grate them on a coarse grater.
Remove the stems and seeds from the pepper, and chop the pulp finely.
Peel the onion and chop into half rings.
Divide the garlic into slices and chop very finely with a knife.
In a deep, thick-walled saucepan, heat the vegetable oil and simmer the onion until golden brown. Then add carrots, beets and simmer for at least 20 minutes. Then add pepper and garlic, mix gently and cook for another 10 minutes.
At the same time, cook the marinade. To do this, dissolve sugar and salt in water and bring to a boil. Keep on fire until all crystals dissolve. Next add vinegar and boil for another 5 minutes.
Pack hot vegetables into sterilized jars, pour boiling marinade over them and quickly roll up. Turn upside down and cool under a thick warm blanket. Place in the basement for storage.

Beets for the winter in jars for borscht without vinegar in jars - recipe with photo

This recipe makes it convenient and easy to prepare beets for borscht for the winter without vinegar. The dressing turns out rich, juicy, aromatic and comes in very handy when you want to quickly prepare a delicious hot dish for your family on a cold, snowy day.

Ingredients for the recipe for preparing beets for the winter in borscht jars without vinegar

beets – 2 kg
onion – 750 g
tomatoes – 750 g
sweet pepper – 250 g
pepper – 1 pc.
garlic – 3 heads
vegetable oil – 6 tbsp
salt – 2 tbsp

Step-by-step instructions for preparing beets for borscht in jars for the winter without vinegar

Chop the onion into half rings and the bell pepper into strips. Fry together in a frying pan until the onion becomes soft.
Separate the garlic into cloves and grate on a fine grater. Cut the stem off the chili pepper, remove the seeds and chop finely.
Blanch the tomatoes in boiling water, then put them in ice water, remove the skin, and grind the pulp through a meat grinder.
Wash the beets, peel them, grate them on a coarse grater, place them in a saucepan, pour in the sliced tomatoes, cover with a lid and simmer over low heat for an hour. Then add garlic, onions, peppers and continue cooking for another 20 minutes. Finally add salt and mix well.
When hot, place into sterilized jars, seal with lids, turn over and cool to room temperature. For storage, put it in the pantry or take it out onto the balcony.

Pickled beets for the winter - a recipe without sterilization

This recipe suggests pickling beets for the winter without sterilization. The filling is subjected to double boiling, due to which it perfectly preserves the fruits for a very long time. The only thing that is very important for this method of preservation is that the beets used are approximately the same size. Then the pulp will be soaked evenly and all root vegetables will have a pleasant and slightly piquant taste.

Ingredients for the recipe for pickled beets without sterilization

beets – 2 kg
water – 1 l
vinegar – ½ l
sugar – 2 tbsp
salt – 2 tbsp
black peppercorns – 10 pcs.
bay leaf – 4 pcs
cinnamon – ½ stick

Step-by-step instructions for the recipe for pickling beets for the winter without sterilization

Wash medium-sized beets of the same size well, dry, boil until tender and place in a colander to drain off excess liquid. When the root vegetables have cooled completely, pack them tightly into sterilized jars.
To make the marinade, dissolve salt and sugar in water, add peppercorns and bring to a boil over medium heat. Boil for 10 minutes, pour in vinegar, add cinnamon and bay leaf and cook for another 5 minutes.
Pour the boiling marinade over the vegetables, cover with lids and leave for 15-20 minutes on the kitchen table.
Then pour the marinade back into the pan, boil again, fill the jars up to the neck with it again and quickly roll up with iron lids. Turn the preserved food upside down, wrap it in a warm cloth and let it cool. Place it in the cellar for storage.

Beets for the winter in jars for vinaigrette - recipe with photo

For winter vinaigrette, it is very convenient to prepare beets in jars. The process does not take much time, the finished product does not need sterilization and is perfectly stored until cold weather. During this time, the beet pulp practically does not change its dense consistency, is well saturated with the marinade and acquires a brighter taste, which is provided by the spices and herbs included in the composition.

Ingredients for the recipe for preparing beets for vinaigrette in jars for the winter

beets – 2 kg
water – 2 l
salt – 2 tbsp
sugar – 2 tbsp
black peppercorns – 5 pcs.
allspice – 5 pcs
mustard seeds – 5 pcs.
cloves – 5 buds
vinegar – 1 tbsp

Step-by-step instructions on how to prepare beets for vinaigrette in jars for the winter

Wash the beets, boil until tender, and then cool very well.
When the root vegetables are completely cold, cut into small cubes or bars and place in dry, sterilized jars.
For the marinade, boil water over high heat. When it begins to actively boil, add salt and sugar and cook until they are completely dissolved. Then add both types of pepper, mustard seeds, cloves and cook for another 10 minutes.
Pour boiling marinade into jars of beets, add vinegar on top and quickly roll up under iron lids. Turn upside down and cool under a warm blanket. Place it in a pantry or cellar for storage.

Dressing for the winter in jars with beets, carrots, cabbage and tomato paste without vinegar - preparation recipe

This aromatic dressing with beets, carrots, cabbage and tomato paste is prepared for the winter without vinegar. On cold days it is very convenient to use as a base for borscht. To do this, all the necessary components are already present in the preparation, and the housewife only has to dilute the concentrate with the required amount of water, add potato slices, boil, cover with herbs, season with homemade sour cream and serve the hot dish directly to the table.

Ingredients for a recipe for dressing from beets, vegetables and tomato paste without vinegar for the winter

beets – 2 kg
carrots – 750 g
cabbage – 1.5 kg
onion – 750 g
sweet pepper – 400 g
parsley root – 150 g
tomato paste – 250 g
salt – 3 tbsp
sugar – 3 tbsp
sunflower oil – 250 ml
water – 1 tbsp
bay leaf – 4 pcs
allspice – 10 pcs
black peppercorns – 15 pcs.

Instructions for preparing winter dressing without vinegar with beets, carrots, cabbage and tomato paste in jars

Heat vegetable oil in a deep, thick-bottomed frying pan.
Wash the beets, chop into strips, lightly fry, then reduce the heat to low, cover with a lid and simmer for 10 minutes.
Cut the onion into half rings, finely chop the pepper and cabbage, cut the carrots and parsley root into the smallest cubes.
Add all the remaining vegetables to the beets and mix gently. Add salt, sprinkle with sugar and spices, pour in tomato paste diluted with water, cover with a lid and simmer over low heat for at least 40 minutes. Stir from time to time so that the workpiece does not stick to the bottom.
When hot, pack into dry, sterilized jars and seal with lids. Turn over, wrap in a blanket and leave for 1.5-2 days until completely cooled. Then put it in a cool place.

Beet salad for the winter in jars - recipe with photo

By following the tips of this recipe with photos, you can easily and quickly prepare a very rich and juicy beet salad for the winter. The finished dish will delight you with its satiety, pleasant, slightly spicy sweet and sour taste and pronounced, memorable aroma.

Ingredients for winter beet salad recipe in jars

beets – 1.5 kg
carrots – ½ kg
onions – ½ kg
red beans – ½ kg
tomato paste – 250 ml
sunflower oil – 200 ml
salt - 50 g
vinegar 9% - 3 tbsp

Step-by-step instructions for the recipe with photos of winter beet salad in jars

Rinse the beans and soak for 12-14 hours, then boil until tender in lightly salted water and cool.
Wash, peel and finely chop all vegetables. Combine in an enamel container with beans, vegetable oil and tomato paste, mix well and place on the stove.
Bring to a boil over low heat, add salt and simmer covered for about 70-80 minutes. At the end, add vinegar, stir well and cook for another quarter of an hour.
Pack into dry, sterilized jars, quickly roll up, turn over, cover with a warm blanket and leave until completely cool. Then store it in the cellar.

Canned beets for the winter - video recipe for beet caviar in jars

The video recipe tells how to preserve beets for the winter in the form of juicy, aromatic caviar. The cooking process itself is not too labor-intensive, but in order for the jars to “survive” until the coldest weather, they will have to be sterilized. However. The effort is worth it, because the finished dish turns out to be very unique and rich in taste due to the celery root included in the composition.

Beet preparations for the winter - golden recipes

The author of this video suggests preparing beets for the winter along with carrots and parsley. The only accompanying ingredients included in the recipe are salt and vinegar. They give vegetables a delicate, slightly pickled taste and enhance the natural aroma. The finished dish has a consistency similar to a salad or dressing and can be used for borscht and soup or serve as a bright addition to Korean stew, potatoes and cereal side dishes.

The main advantage of this preparation option is considered to be a fairly free recipe. There are no clear proportions and relationships. You can take as many vegetables as you currently have on hand and, if desired, expand the list of ingredients to include onions or white cabbage. Then the preparation will become juicier and will be closer to caviar in richness. It’s also convenient that you don’t have to store the jars in the refrigerator. They will last perfectly until the coldest weather in the cellar, basement, pantry or even on the balcony.

Did you like the recipe for preparing “Beets for the winter in jars”?

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

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

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

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

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

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

You can prepare very tasty dishes from it: vegetable salad, borscht, beetroot soup, soup, caviar, vinaigrette, side dishes, various sauces, as well as make syrup, juice, kvass and even make jam.

Beetroot for the winter - recipes. Very tasty!

So, we have already talked about the beneficial properties of this root vegetable. Now let’s move on directly to the recipes for preparing various dishes from this vegetable.

Beet salad recipes for the winter

Recipe 1. Beetroot salad with beans for the winter

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

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

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

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

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

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

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

Pickled beets for the winter

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

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

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

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

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

Recipe 2. Pickled beets without sterilization

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

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

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

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

Beetroot for the winter for borscht

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

Recipe 1. Vegetable seasoning from beets for the winter

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

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

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

Recipe 2. Beetroot seasoning for borscht for the winter

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

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

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

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

Harvesting beets without pasteurization for the winter

Recipe 1. Preparation of beets and carrots for the winter

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

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

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

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

Recipe 2. Beetroot and tomato preparation

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

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

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

Golden recipes for beet caviar for the winter

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

Recipe 1. Making beet caviar with zucchini

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

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

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

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

Recipe 2. Making beetroot caviar with tomatoes and sweet peppers

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

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

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

We can talk endlessly about the benefits of beets.

It is recommended to eat it for anemia, digestive problems, and hypertension.
Fiber helps better digestion of food. Pectins, which beets are rich in, help remove salts of heavy metals, tin, mercury, lead and even some toxic substances of microbial origin from the body.
Regular consumption of beets provides the body with calcium, potassium, sodium, phosphorus, chlorine, cobalt, as well as vitamins B1, B2, B6, PP, P, E, U.
If there is a risk of atherosclerosis, then beets should be included in the menu daily.
Everyone is accustomed to preparing dishes only from root vegetables, throwing away the tops. But it contains a large amount of protein and other substances important for the body. If the beets are young, then their leaves and petioles can also be eaten, adding them to salads, soups, and botvinya.

Beets can be bought at any time of the year. But in winter it is often frozen, spoiled or lethargic due to improper storage. Therefore, zealous housewives prepare this vegetable for future use in the form of pickles and marinades.

What kind of beets can be pickled?

Both mature root vegetables and small beets are suitable for pickling. The main thing is that they are strong, healthy, without black spots.

The beets should be a rich burgundy color without whitish inclusions on the cut, and especially without white circles.

Preparing beets for pickling

Trim the tops of root vegetables and wash them thoroughly under running water with a brush.

To retain most of the nutrients, it is recommended to cook beets in their skins. To do this, immerse the vegetables in boiling water and cook until soft. According to some recipes, beets are cooked until half cooked. But in any case, there is no need to salt the water, as this worsens the taste of the beets.

To keep the beets burgundy color, some housewives advise adding vinegar to the water. If you also decide to take their advice, you should be prepared for the fact that the beets will take much longer to cook.

But there is a way by which beets will retain their color without vinegar.

Firstly, beets cannot tolerate vigorous boiling.! Even the darkest burgundy fruit will lose its color if cooked over high heat. Therefore, after lowering the beets into boiling water, do not leave the stove. Wait until the water boils again, reduce the heat to low, and cover the pan with a lid. The water should only ripple slightly when cooking beets.

Secondly, the beets need to be cooled properly. This applies to root vegetables both with and without peel. Remove the cooked beets from the pan and immediately place them under running cold water. Now the beets can be easily peeled. Then put it in the refrigerator until it cools completely. You will see what a rich color the fruit will turn into!

The next stage is slicing. If the fruits are small, the beets can be pickled whole or cut into 2-4 parts. Cut large beets into circles, cubes, cubes or strips. It all depends on what purpose you are pickling this vegetable for.

Pay special attention to the marinade. The classic marinade is prepared with the addition of only salt, sugar and vinegar. But there are many recipes according to which, in addition to these ingredients, other herbs and spices are added. Most often, cinnamon, cloves, cumin, onion, and coriander are used for pickling beets. But for the sake of experimentation, you can add other spices, taking into account your taste preferences.

Pickled beets, canned with cloves

Ingredients:

small beets – 1 kg.

For the marinade:

beet broth – 1 l;
sugar – 75 g;
salt – 30 g;
citric acid – 1/3 tsp;
cloves – 1 bud;
allspice – 3 peas.

Cooking method

Wash the beets thoroughly with a brush under running water. Place in a pan of boiling water and cook until tender.
Soak in cold water for 10-15 minutes. Remove the skin.
Prepare sterile liter jars. Without cutting into pieces, fold the beets into them.
Strain the beet broth through several layers of gauze. Add salt, sugar, citric acid, cloves and pepper. Place on fire and boil for 5 minutes.
Pour it over the beets, filling the jars to the top. Close with lids.
Place the jars in a saucepan, pour hot water up to the hangers. Sterilize for 20 minutes from the moment the water boils.
Seal tightly. Turn it upside down and wrap it in a blanket. Leave until completely cooled.

Pickled beets with horseradish

Ingredients:

beets – 10 pcs.;
grated horseradish root – 5 tbsp. l.;
cumin seeds - 1 tbsp. l.;
9 percent vinegar – 100 ml;
salt - to taste;
water.

Cooking method

Wash the beets thoroughly and bake in the oven until soft. Refrigerate. Peel the skin and cut into thin slices.
Grate the horseradish. Pour boiling water over the cumin seeds, let stand for 1 minute, and place in a sieve.
Mix beets, horseradish and cumin in a bowl. Place tightly in a clean three-liter jar.
Prepare the marinade by mixing half and half vinegar with water. Add salt to your taste. Pour over the beets so that the marinade completely covers them. Place a small bend on top.
Place the jar in the refrigerator. After three days, you can take the first sample. If you want to preserve beets for as long as possible (for the winter), dilute the vinegar with a minimum amount of water and add a little more salt.

Pickled beets, canned with cinnamon

Ingredients:

beets – 1.5 kg.

water – 1 l;
vinegar 5 percent – 60 ml;
salt – 0.5 tsp;
sugar – 100 g;
cinnamon - on the tip of a knife;
cloves – 6 buds;
black peppercorns – 6 pcs.

Cooking method

Prepare sterile jars with lids in advance.
Wash the beets well with a brush. Without peeling, place in boiling water and cook for 30-40 minutes, depending on the variety and size of the root vegetables.
Cool under cold running water, peel off the skin, cut out any defective areas. Cut into cubes.
Fill the jars with chopped beets.
Place sugar, salt, pepper, cinnamon and cloves in a saucepan with water. Bring to a boil, boil for 8-10 minutes. Pour in vinegar and stir.
Pour the marinade over the beets. Cover the jars with lids. Place in a wide saucepan, pour hot water up to the hangers of the jars. Sterilize liter jars for 15 minutes, half-liter jars for 12 minutes. Then roll it up hermetically, turn it upside down, and wrap it in a blanket. Wait for it to cool completely.

Pickled beets without sterilization

Ingredients:

small beets – 1.5 kg;
water – 1 l;
salt – 40 g;
sugar – 40 g;
vinegar (6%) – 60 ml;
bay leaf – 2 pcs.;
black peppercorns – 3-5 grains;
cloves – 3 pcs.

Cooking method

Wash the beets thoroughly and cook until soft. Cool under running water, peel off the skin. Cut into large cubes.
Place in sterile liter jars. Pour boiling water, cover with sterile lids and leave for 10 minutes.
Then drain the water through a lid with holes into the pan, add sugar, salt and spices according to the norm. Boil the marinade for 5-7 minutes. Add vinegar at the very end.
Pour the boiling marinade over the beets and immediately seal them tightly. Turn it upside down, cool, wrapping it in a blanket.

Spicy pickled beets

Ingredients;

beets – 2 kg.

water – 1 l;
green dill – 10 g;
cumin - a pinch;
celery greens – 5 g;
parsley – 5 g;
hot red pepper - small pod;
bay leaf – 2 pcs.;
ground coriander – 1 tsp;
garlic – 3 cloves;
salt – 40 g;
sugar – 40 g;
vinegar essence – 40 ml.

Cooking method

Prepare the marinade in advance. To do this, pour water into a saucepan, add sugar and salt. Boil the liquid for 10 minutes.
Add chopped herbs, peeled and sliced garlic, bay leaf, coriander, and pepper to the hot marinade. As soon as the water boils, remove the pan from the stove, close the lid and let it brew for 2-3 hours.
Wash the beets with dark red pulp without peeling them, place them in boiling water and cook for 30 minutes. Cool under cold running water, remove the skin. Cut into long strips.
Wash the liter jars thoroughly and sterilize. Place the beets tightly in them.
Strain the marinade through several layers of gauze and bring to a boil again. Add essence.
Pour the hot marinade over the beets. Place the jars in a wide saucepan and fill with water up to the shoulders. Pasteurize for 25 minutes at 85°. Seal tightly. Turn it upside down and wrap it in a blanket. Cool completely like this.

Video: pickled beets, a delicious recipe for the winter

Note to the hostess

If you add more vinegar to beets prepared according to any of these recipes, you can put them in clean jars, close them with regular nylon lids and put them in the refrigerator (closer to the freezer). There, beets can be stored without loss of taste until spring.

To prepare a winter beet salad, you can take any recipe offered by experienced housewives and follow its step-by-step execution. The result is a delicious, bright appetizer that is perfect in winter for serving with meat, fish dishes, and side dishes. You can diversify it by adding vegetables or spices.

Beet preparations for the winter

Every housewife has wondered more than once how to prepare winter preparations from beets. This healthy vegetable is ideal for canning because it retains its color and vitamin content. You can roll it whole in a simple vinegar marinade or make homemade complex salads that the whole family will enjoy. You can combine beets, tomatoes, peppers, apples, and many other ingredients.

To get the right balanced salad with beets for the winter, you should prepare the main components and jars for wrapping. Not every variety of beet is suitable for canning - it is best to take fresh table fruits of the dark red color of Egyptian or Bordeaux, you need to buy them right before harvesting. In addition to marinating in its entirety, slicing salad, you can preserve the vegetable as a dressing for soup. Then in winter you won’t have to waste time cooking.

There is a classification according to which beet salad for the winter can be distinguished in the following state of the vegetable:

natural - fruits are rolled in brine;
pickled - use salt and pressure;
marinated - with seasonings, spices, vinegar;
salads - with onions, seasonings, and other vegetables;
seasonings for soup.

Preparing jars for canning

To ensure that beetroot appetizers last a long time for the winter, you should carefully prepare the jars and lids. First you need to carefully check all containers for chips, damage, or cracks. Seaming lids must be new, smooth, and clean. If metal lids are used, they must have a new gasket, free of rust, screw on - fit perfectly to the neck of the jar, and are not damaged.

An important point in preparing beet salad for the winter is to sterilize the jars so that microorganisms do not get into the finished snack and cause harm to health. This can be done like this:

Steam - boil water in a saucepan, place a wire rack or sieve on it, and place the jar upside down. The process lasts 20 minutes, then you need to wait for the steam droplets to drain, remove, and place the bottom on a clean towel.
In water - place a board, a jar at the bottom of the pan, and fill with water. Boil for a quarter of an hour.
In a double boiler, place the jars in the appliance and turn on the cooking mode for a quarter of an hour.
In the microwave, pour a centimeter of water into a jar and place in the oven at maximum power for 2.5 minutes.
In the oven - preheat the cabinet to 160 degrees, heat the jars until the water droplets dry.

Beet salad recipes

There are various recipes for beets for the winter, which are easy and simple to prepare according to step-by-step instructions, presented in the form of photos or videos. The ingredients included in each dish can be different - spices, seasonings, onions and garlic, cabbage, apples, carrots, peppers. More experienced chefs can use interesting mixtures of seasonings and marinades to prepare beet salad for the winter, who will create another masterpiece of canning.

With carrots

Beetroot and carrot preparations for the winter are distinguished by their bright color and undoubted benefits. They are good served as an independent dish or as a topping for soup. To facilitate the process and save time, you can scroll all the components through a meat grinder, and peeled tomatoes will add tenderness to the appetizer. If the taste seems too sweet, you can dilute it with onions and bell peppers.

Ingredients:

beets – 3 kg;
carrots – 1 kg;
tomatoes – 1 kg;
garlic – 0.1 kg;
vegetable oil – 400 ml;
sugar - half a glass;
ground red pepper - teaspoon;
salt – 0.1 kg;
vinegar essence – 30 ml.

Cooking method:

Wash the vegetables, remove peels and stems. Grate the carrots and beets. Cut the tomatoes into cubes.
Pour oil into a saucepan, heat over medium heat, add half the beets, sprinkle with sugar, simmer until soft, add the rest. After the juice has released, add the carrots and simmer until tender.
Add tomatoes, crushed garlic, pour in vinegar, season with spices and salt. Boil, cook over medium heat for 10 minutes.
Place in jars, seal, cool, and store in cool and dark conditions.
Serve as an appetizer.

With garlic

Make a quick and easy healthy beet salad with garlic. It is nice to open it in winter or during the cold season to enjoy the sharp spicy taste and protect yourself from infection. A fragrant snack will come in handy for those moments when guests unexpectedly arrive, and it takes time to treat them. The dish goes perfectly with simple rye bread.

Ingredients:

beets - half a kilo;
garlic – 25 g;
vegetable oil – 55 ml;
vinegar essence - a tablespoon;
mixture of black and red ground pepper – 15 g;
salt – 50 g;
sugar – 30 g.

Cooking method:

Peel the beets and cut into thin long strips.
Crush the garlic, fry in oil in a frying pan along with the husks for a minute over low heat, add the beet straws there. Simmer for a quarter of an hour, season with spices, and close with a lid. Simmer for 17 minutes, after 12 minutes add vinegar.
Place in sterilized jars, roll up, wrap, and let cool. Keep cool.

With cabbage

The recipe will tell you how to prepare a vitamin salad from cabbage and beets with vinegar. Vegetables prepared using it have a vitamin charge, a beautiful appearance, and look good in photos. Adults like the marinated appetizer as an independent dish, but it is also good to use as a dressing for a healthy soup, which is easy and simple to make.

Ingredients:

beets – 1 kg;
white cabbage – 1 kg;
onion – 1 pc.;
vinegar 10% - half a glass;
sugar – ¾ cup;
water – 0.3 l;
salt – 1 tbsp. l.

Cooking method:

Wash the beets, boil in water until soft, cool, remove the peel, and grate coarsely.
Peel the cabbage from withered leaves, cut the head of cabbage into 4 parts, cut out the stalk, and chop into strips.
Cut the onion into cubes. Mix all vegetables in a large container with vinegar.
Make a marinade of sugar, salt, vinegar in boiling water. Cool, marinate the salad mixture, mash, press down, leave for 24 hours.
Place in jars, sterilize for half an hour, close with lids, wrap, cool, and store in a cool place, protected from the sun.

With pepper

A winter salad with beets and peppers, prepared with the addition of a vinegar marinade, is considered very tasty. It turns out spicy due to the addition of onions and garlic, and serves as a pleasant snack for meat, side dishes, and fish. You can supplement it with tomato juice, cucumbers or beans to make a more satisfying twist. In its present form, the dish is distinguished by its low calorie content and dietary focus.

Ingredients:

beets – 2 kg;
tomatoes – ¾ kg;
sweet pepper – 250 g;
onions – 3 pcs.;
garlic - head;
salt – 50 g;
sugar - half a glass;
vinegar 9% - half a glass.

Cooking method:

Wash and peel the vegetables, cut the root vegetables and peppers into strips, dice the tomatoes, chop the onion, press the garlic through a press.
Mix the vegetable mixture with salt and sugar, put on fire and simmer for 2/3 hours. 10 minutes before the end, pour out the vinegar, pour into jars, and roll up.

Pickled beets

For lovers of natural taste, it will be interesting to learn how to pickle beets for the winter in order to embellish their aroma and preserve all the benefits to the maximum. To do this, there are several recipes for marinades using combinations of spices and seasonings. The result is a delicious dish that emphasizes the natural taste of the vegetable, looks good in the photo, and pleases everyone in the household.

Ingredients:

beets – 1 kg;
horseradish root – 30 g;
bay leaf – 1 pc.;
vinegar 9% - 1 glass;
peppercorns – 5 pcs.;
cinnamon stick;
sugar – 30 g;
salt – 20 g;
cloves – 3 inflorescences;
hot pepper – 2 pods.

Cooking method:

Boil the root vegetables, cool, cut into shavings or cubes, and put in jars.
Make a marinade from a liter of water, all the spices, boil, marinate the mixture in jars.
Roll up and within 24 hours the dish is ready to eat.

With tomatoes

A salad with beets and tomatoes has a bright color and juiciness, which becomes more satisfying by adding beans to it. If desired, legumes can be replaced with any other cereal, peas, or removed from the recipe altogether to obtain a pure taste. The dish can be marinated, then it will have a piquant sweetness, but for spicy lovers, you can add garlic, onion, and hot pepper.

Ingredients:

beets – 2 kg;
carrots – 2 kg;
onion – 2 kg;
tomatoes – 2 kg;
beans – 800 g;
vegetable oil – 500 ml;
water - half a liter;
sugar - glass;
9% vinegar – 200 ml;
salt - ¼ cup.

Cooking method:

Soak the beans in water for 9 hours. Coarsely grate the root vegetables, cut the tomatoes into slices, and cut the onion into half rings.
In a saucepan, mix water, oil, vinegar, seasonings, add vegetables, simmer for 2 hours.
Place in sterile jars, roll up, and wrap until cool.

Boiled beet salad

Salads with boiled beets are very popular among housewives because they turn out juicy, tender, and have a soft consistency. It is good to use the product as an independent dish, as a side dish or in addition to baked potatoes. This recipe is given a piquant flavor by plum and apple juice, which makes the twist unusual in taste.

Ingredients:

beets – 1500 g;
blue plums – 800 g;
freshly squeezed apple juice – 1300 ml;
sugar - glass;
salt – 10 g;
carnation – 3 inflorescences.

Cooking method:

Rinse the root vegetables, boil until half cooked, rinse with cold water, and remove the peel.
Cut into circles, place in layers in jars mixed with pitted plums cut in half.
Make a marinade from juice and seasonings, pour into jars, sterilize for a quarter of an hour for half-liter containers or half an hour for liter containers. Roll up.

Alenka

The popular light Alenka, prepared with the addition of garlic, tomatoes, and bell pepper, has a rich ruby color. Thanks to spices and seasonings, the appetizer has a piquant note, a slightly spicy taste and a rich aroma. It is good served as a side dish or instead, simply eaten with bread or boiled potatoes. All lovers of beetroot snacks will love this light dish.

Ingredients:

beets – 4 kg;
tomatoes – 2500 g;
bell pepper – half a kilo;
onion – 200 g;
garlic – 2 heads;
salt – 100 g;
sugar – 30 g;
unrefined sunflower oil - a glass;
vinegar - ¾ cup.

Cooking method:

Boil beets of brightly saturated color, grate coarsely, and place in a saucepan.
Grind the tomatoes through a meat grinder and add to the beet mass.
Chop the onion, cut the pepper into cubes, add to the salad. Season with salt, sugar, butter.
Boil, cook for 25 minutes. Pass the garlic through a press and add to the salad along with the vinegar. Boil for 5 minutes.
Place into jars and close with lids.

With apples

The recipe for beetroot salad with apples for the winter is unusual, because the combination of the sourness of the apples and the tartness of the beets gives a piquant taste. The result is a flavorful dish, for which it is better to choose sour apples. To give the appetizer an even more unusual taste, you can combine it with a mixture of herbs and spices, but even without them it is loved by many and welcome on the table.

Ingredients:

beets – 3 kg;
carrots – 1.2 kg;
apples – 2 kg;
sunflower oil – 250 ml;
salt – 200 grams;
water – 600 ml.

Cooking method:

Wash the root vegetables, peel the carrots. Cut the apples into 2 parts, remove the seeds and membranes, remove the peel.
Boil the beets until half cooked, remove the skin. Grate all the vegetables on a coarse grater and add to the pan.
Stir, season with salt, oil, add water. Cook over low heat for half an hour.
Place the stewed vegetables in sterilized jars.

You'll lick your fingers

Vegetable caviar is another name for a finger-licking beetroot salad for the winter, which has an amazing taste. This is achieved through the use of aromatic spices and herbs, fresh ingredients and unusual combinations. To enhance the taste, carrots, apples, mushrooms, bell peppers and chili peppers are added to the salad, but even without them you get a very tasty winter dish.

Ingredients:

beets – 1 kg;
onions – 3 pcs.;
garlic – 5 cloves;
vegetable oil – 150 ml;
tomato paste – 4 tsp;
Provençal herbs - a pinch;
vinegar essence – 20 ml.

Cooking method:

Wash the root vegetables and boil until half cooked in salted water with spices.
Finely chop the onion, fry in vegetable oil until golden brown, add coarsely grated beetroot mixture. Simmer for a third of an hour.
Season the mixture with tomato paste, salt, sugar, pepper, allspice peas, bay leaf, and herbs. Simmer with the lid open for 8 minutes, at the end add chopped garlic and vinegar.
Allow to cool slightly, place in jars, roll up, and store on the balcony.

Video

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

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

Pickled beets with cabbage for the winter

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