Whole boiled beets for the winter in jars. Beets pickled for the winter in jars

I’ll be honest, I’ve never been interested in various beet preparations before, but having once tried pickled beets at my godmother’s house, I decided to close a few jars of this beet delicacy. The pickled beets for the winter turned out to be very tasty: with a pronounced taste of traditional spices, moderately sweet, without the taste of vinegar. And the beauty in the jars is indescribable, which is why the recipe was called “Behind the Glass.” It’s a pleasure to prepare and photograph this type of beet preparation.

For those who like quick preparations, I hasten to disappoint you; for this recipe you need to sterilize both empty jars and jars with blanks. But, believe me, the result is worth it! Pickled beets can be eaten as an independent snack, or can be added to a vinaigrette, beetroot soup, or cold soup.

Next time I will definitely prepare pickled beets with the addition of “Korean spices”: coriander, nutmeg, cardamom and chili pepper. I think this combination of spices and beets should be very interesting. So, pickled beets for the winter in jars - a recipe with step-by-step photos is at your service on the Home Restaurant website.

Ingredients:

• 2 kg beets

For the brine:

• 1 liter of water
• 1.5 table. tablespoons salt (if you want it saltier, take it on top)
• 100 gr. Sahara
• 100 ml. vinegar 9%
• 3-5 pcs. black peppercorns
• 2 allspice peas
• 2-3 bay leaves
• ½ tsp. carnations

Pickled beets for the winter in jars: recipe with photos

Wash the beets thoroughly, add cold water, and cook until tender, about 1.5-2 hours, depending on the size of the beets.

When the beets are ready, drain the water, wait for it to cool, and peel the beets.

Cut the boiled beets arbitrarily as you like: cubes, sticks, slices. I cut it into fairly large cubes, about 1*1 cm, so that it would be convenient to prick the beet pieces onto a fork.

Fill pre-sterilized jars with beets. Try not to pack the beets too tightly so that there is room for the brine. You can read about methods of sterilizing jars.

Prepare all the ingredients for the brine and add water.

Bring the brine to a boil, boil for 1-2 minutes and fill the jars with beets.

Cover the jars with boiled lids and sterilize in boiling water: 0.5 liter capacity - 10 minutes, 1 liter capacity - 15 minutes, and then immediately seal.

Turn the jars over onto a towel and wrap them until they cool completely.

Greetings, my dear friends! Today I want to tell you how to prepare delicious pickled beets for the winter using simple recipes.

You may ask, why prepare it? Yes, it’s elementary - cook wonderful borscht, for example. This will be much less hassle in the kitchen. Or it will be suitable for salads. Such as herring before a fur coat or vinaigrette. There are actually a lot of options.

For those who love this vegetable, such recipes will definitely appeal. Moreover, I tried to find for you more interesting ways and variations of preparing such a snack for the cold season.

Such preparations are a real lifesaver for preparing quick and tasty snacks for the table. Especially if you are expecting guests and time is running out.

So don’t be lazy and make a few jars for yourself using any of the suggested recipes. Or maybe you will like several ways. I will be only glad that I helped you with this.

This recipe can be considered a classic, as it is the most common. These blanks go with everything. It can be cut any way you want. I like it in circles. But when the time comes and I take it out, I can do whatever I want with it - grate it, cut it into cubes or bars. Or you can eat it like that, it’s very tasty.

Ingredients:

• Beetroot – 1.5 kg
• Water for marinade – 3 cups
• Table vinegar (9%) – 150 ml
• Sugar – 2 tablespoons
• Salt - 1 teaspoon
• Peppercorns – 3-6 pcs.
• Cloves (buds) – 3-4 pcs.
• Bay leaf – 2 pcs

Preparation:

1. Pour water into a saucepan and bring to a boil. Wash the beets thoroughly and place in boiling water. The water level should be 5-8 cm above the vegetable. Cook until tender, about 25 minutes.

2. When it's ready, take it out and cool. Then peel it and cut it as you wish - into cubes, cubes, rings or half rings.

3. Place the beets tightly in pre-sterilized jars and carefully pour boiling water over them so that the jars do not burst. Leave for 10 minutes and then drain the water into the pan.

4. Add salt, sugar, peppercorns, cloves and bay leaf to the water. Place the pan on the fire. Once the marinade boils, add the vinegar and cook for another 1 minute, then remove from the heat.

5. Pour the marinade into the jars with the beets, evenly distributing the pepper and bay leaf. Close the jars tightly and turn them over. Leave in this position until cool. Store in a cool place.

Instant pickled beets for cold borscht

For those who don’t want to waste a lot of time on preparations, I prepared this recipe. You will spend no more than half an hour on everything. But I’m sure you will be satisfied when you try this snack. It is ideal for both cold and classic borscht.

Ingredients:

• Beetroot - 2 pcs.
• Water - 0.5 l
• Vinegar - 50 ml
• Sugar - 1 teaspoon
• Salt - 1 teaspoon
• Black peppercorns - 5-8 pcs.
• Allspice peas -5-8 pcs
• Bay leaf - 2 pcs

Preparation:

1. Peel the beets. Then cut it into small cubes or grate it on a coarse (medium) grater.

2. Pour water into a suitable container and place on fire. Add salt, sugar, peppercorns and bay leaf. Bring the marinade to a boil. When it boils, pour vinegar into it.

3. Put the beets there and stir. Let it sit for 20 seconds without letting it boil. Then remove from heat and place everything in a jar with the marinade and spices.

4. Cover with a lid and place in a saucepan with water. Place the pan on the fire, bring to a boil and sterilize for 15 minutes. Then carefully remove, cover tightly with a lid and leave until cool. Can be stored in the pantry at room temperature.

To prevent the jars in the pan from bursting, you can put any fabric on the bottom.

Recipe for appetizer pickled beets with garlic

And for those who like it a bit spicier, this option should please them. My husband is simply delighted with this salad. I always prepare at least three jars especially for him. But, alas, it is always not enough.

Ingredients:

• Beetroot – 2.5 kg
• Garlic - 1 head
• Sweet pepper – 500 gr
• Hot pepper - 1 pc.
• Onion - 250 gr
• Vegetable oil - glass
• Sugar - 1/2 cup
• Salt - 1 tablespoon
• Vinegar 9% - 1/2 cup

Dear housewives, please your men with such a savory snack. Depending on taste, the amount of garlic and pepper can be adjusted as per your liking.

Winter beets for borscht in jars (very tasty)

I would like to offer you a very tasty borscht dressing for the winter. It is slightly different from the traditional one in composition. But I like it better this way. Try it too. From the proposed composition, approximately 4.5 liters of blanks are obtained.

Ingredients:

• Beetroot – 1 kg
• Carrots – 1 kg
• Onion - 1 kg
• Tomatoes – 1 kg
• Sweet pepper – 500 gr
• Vegetable oil - 200 gr
• Salt - 70 gr
• Sugar - 75 gr
• Vinegar 9% – 50 ml
• Water – 60 ml
• Bay leaf - 3 pcs
• Allspice peas – 10 pcs.

Preparation:

1. Peel the beets and carrots and grate them on a coarse grater. Peel and chop the onion as for a salad. Then place the carrots, beets and onions in a large saucepan and stir.

2. Pour in water, 1/3 of vinegar, half of vegetable oil and a little salt. Place over low heat until the vegetables release their juice. Then increase the heat and bring to a boil. Once it boils, reduce the heat, cover with a lid and simmer for 15 minutes.

3. While they are stewing, let's take care of the remaining vegetables. Peel the pepper from seeds and cut into strips. Grind the tomatoes in a blender. When the vegetables have been stewed for 15 minutes, add pepper, the rest of the salt, sugar, vegetable oil, bay leaf, allspice and tomato puree.

4. Stir everything, increase the heat until it boils. And maintain the boiling state by adjusting the heat. Add the remaining vinegar. Cover loosely with a lid to prevent anything from escaping. Simmer until done, about 30-40 minutes. Stir occasionally.

5. Then place the finished dressing in sterilized jars, evenly distributing the vegetables and marinade. Close with a sterile lid. Turn over and leave until completely cool. Then put it in storage for blanks.

Korean pickled beets for the winter

Many people love Korean cuisine. And I am no exception, so for myself, my beloved, I will always prepare several jars according to this recipe. Moreover, you can use it within a day. I advise you to try it too.

Ingredients:

• Beetroot – 1 kg
• Onion - 1 pc.
• Korean carrot seasoning – 30 g
• Garlic - 4 cloves
• Salt - 1 teaspoon
• Sugar - 3 tablespoons
• Vegetable oil - 0.5 cups
• Vinegar essence 70% - 2.5 tablespoons

Preparation:

1. Peel the beets and grate them on a special Korean vegetable grater. Place in a convenient deep bowl. Add salt, sugar, seasoning, vinegar and squeeze the garlic through a press. Stir and leave to marinate for 20-30 minutes.

2. Peel the onion and cut into half rings. Heat a frying pan with vegetable oil and fry until dark brown. Pour the oil from the pan through a sieve into the dish with the beets and stir. You don't need the bow itself.

3. Place everything in a jar and screw on the lid. Place in the refrigerator for a day. After this, our appetizer is already considered ready. You can store it in the pantry or in a cool place.

Whole pickled beets

What is good about this method of marinating? Yes, because once you open a jar of whole vegetables in winter, you can use it to do whatever you want, in any way you like. You can cut it into cubes, circles, strips, or simply grate it. Very versatile.

Ingredients for a 1.5 liter jar:

• Small beets - as many as you can fit
• Black peppercorns – 5 pcs.
• Bay leaf - 1 piece
• Water - 1 liter
• Salt - 2 tablespoons
• Sugar - 1 tablespoon
• Vinegar 9% - 2 tablespoons

Preparation:

1. First, wash and place the beets in a saucepan. Fill with water and put on fire for 30-40 minutes, until cooked. The main thing is not to overcook it.

2. When ready, remove from heat, drain and let cool. After cooling, peel it and trim the ends on both sides.

4. Pour water into the pan. Add salt, sugar and vinegar there. Stir and put on fire. When it boils, leave on the fire for another 2 minutes until the sugar and salt are completely dissolved. Then pour it into the jar up to the neck, not to the very brim.

5. Cover with a lid and place in the pan. Fill the pan 3/4 full with water and put it on the fire. Sterilize for 25 minutes. If you have a 1 liter jar, then 15 minutes will be enough for you.

6. Then carefully pull it out, roll up the lid and turn it over. Cover with a warm blanket and leave until completely cool. After this, you can put the workpieces into storage.

Grated pickled beets in jars with vinegar

This recipe makes a very tasty appetizer. It can even be eaten as an independent dish. Or, when you open the jar, add some more ingredients and you’ll get an amazing salad. For example, with grated garlic and mayonnaise.

Ingredients:

• Beetroot – 5 kg
• Vegetable oil - 300 gr
• Water – 500 ml
• Salt - 2 tablespoons
• Sugar - 200 gr
• Acetic acid - 2 tablespoons

Preparation:

1. Peel the beets and grate them on a coarse or medium grater. Transfer to a saucepan. Add salt, sugar, vegetable oil, 300 ml of water and acetic acid. Mix everything and place on the stove.

2. After it boils, add another 200 ml of water and simmer for 2 hours. Stir constantly to ensure nothing burns. If necessary, add more water.

3. After 2 hours have passed, remove from heat and place everything in sterilized jars, sealing well with a spoon. Screw the lids on tightly and turn over. Leave it like this until it cools completely. Can also be stored at room temperature or in a cool place. The ingredients presented made 5 liter jars.

Video on how to make pickled beets and zucchini very tasty

I have already described various salad recipes for the winter many times, including. But this is the first recipe I present. A very tasty and unusual appetizer for the holiday table. A simple and detailed video will help you master this recipe.

Ingredients:

• Beetroot - 1 piece
• Zucchini - 500 gr
• Sugar - 1 tablespoon
• Salt - 1.5 teaspoons
• Vinegar - 9% - 1.5 tablespoons
• Garlic - 3 cloves

Try making this snack for the winter. You and your guests will definitely love it. Sometimes, depending on my mood, I add grated carrots. Well, it turns out very tasty.

That's all for today, my dear readers. But there are still a lot of interesting and tasty recipes for winter preparations ahead. After all, the harvest is not over yet. So come see me again to replenish your culinary treasure chest.

Since ancient times, everyone has known the beneficial properties of beets. In what forms is it not used! But whether it is raw, boiled, baked or pickled, beets still remain a storehouse of healing qualities. The amount of vitamin retained during heat treatment may vary. But this depends only on the method and time of preparation of the beets.

Recipe for pickled beets for the winter

Just like raw, pickled beets are added to first courses (borscht, beetroot soup, kholodniki), to various salads, dressings, and main courses. It is used to prepare independent snacks and side dishes, served in its original form with herbs and seasonings.

For pickled beets you will need:

• 5 medium root vegetables;
• 1 large onion;
• 100 g granulated sugar;
• 100 g coarse salt;
• 0.5 l of water (for marinade);
• 100 ml 9% vinegar;
• 2 bay leaves;
• 3 cloves;
• sweet peas.

Cooking process:

Preparing the marinade:

1. Pour 500 ml of water into a saucepan.
2. Add spices, dissolve sugar and salt.
3. Bring the marinade with spices to a boil. Mix well and add vinegar.

If you pour this marinade over vegetables and let them steep in a cool place for 1-2 days, you will get ready-to-eat pickled beets without sterilization, which will retain maximum benefits and vitamins. This preparation should be stored in the refrigerator.

You can serve ready-made beets on sandwiches with a slice of fish, use them to make vinaigrette, and grind them into sauces and pastes. If you season the beets with vegetable oil, unsweetened yogurt, sour cream or homemade mayonnaise and sprinkle with herbs, sesame seeds or flax seeds, you will get a light, quick and healthy salad for a complete snack.

How to pickle beets for the winter

For winter storage of pickled beets, vegetables should be placed in soda-cleaned and sterilized containers.

For sterilization you need:

The temperature of the water being poured should be almost the same as the temperature of the contents in the jars. Otherwise, the jars may burst due to a sudden temperature change.

This way you can pickle beets whole for the winter. For this, small root vegetables are used, which will be conveniently placed in the narrow necks of jars and bottles. They are also boiled in their skins, but for a longer time, then peeled and filled with marinade. Whole pickled beets are convenient to use. It can be cut in any way at your discretion - cubes, slices, rings, slices, strips.

Beets pickled for the winter in jars are a lifesaver when receiving unexpected guests, as a quick tasty snack, and in the process of preparing other various dishes.

in a marinade it can be hot, sweet, sour, spicy and even hot. It's worth experimenting with adding sugar, vinegar and spices and the result will be a completely new dish. To prepare sweet pickled beets, it is better to add honey to the marinade instead of sugar, as well as cinnamon, cardamom, lemon or orange zest. For a more sour but mild taste, use lemon juice, rice or apple cider vinegar. For spiciness, you should try adding ginger, garlic, chili pepper or mustard, depending on personal preference. If you want a more spicy aroma, rosemary, coriander, cumin, basil, and dill will help out.

Instant pickled beets

There are various methods and methods for pickling beets. But in the busy rhythm of life there is not always time for a long, thorough and energy-intensive process.

To quickly prepare pickled beets you will need:

• for 1 kg of beets;
• 4-5 cloves of garlic;
• 150 ml refined vegetable oil;
• 60 ml vinegar;
• a pinch of coriander, black and allspice (optional);
• 40 grams of salt;
• 80 grams of sugar.

Cooking process:

1. Peel the raw beets and grate them on a shredder (or cut into thin strips).
2. Heat vegetable oil with spices.
3. Mix grated beets with garlic, pressed through a press, salt and sugar.
4. Pour in warm spiced oil.
5. Add vinegar and mix thoroughly.
6. Leave the beets to steep at room temperature overnight. Afterwards, put it in the refrigerator to infuse for 5-6 hours.

Beets pickled for the winter for storage in the refrigerator

To prepare pickled beets, they are usually pre-boiled. But there is another method of heat treatment that will preserve the maximum beneficial properties of the root vegetable. This is baking. The vegetable is peeled and cut into thin slices. At this time, you need to preheat the oven to 200 degrees. Line a baking sheet with parchment and place the prepared slices. On top – lightly sprinkle with vegetable oil and sprinkle with spices (pepper, rosemary, thyme). Don't add salt! Otherwise, the salt will draw out all the moisture, resulting in beet chips. Bake for 15 minutes, remove from oven, cool.

It is better to marinate such a product with a mixture of lemon juice (0.5 lemon) with zest (1 lemon), 100 ml of warm vegetable oil, 50 ml of rice or apple cider vinegar. Store in jars cleaned with soda under a nylon lid in the refrigerator.

Pickled beets in Georgian style

If you want a more intense, spicy taste with pepper, Georgian beets will be the most suitable recipe for its preparation. To do this, the vegetable is also boiled, peeled and cut into slices. For pickling, mix a large amount of finely chopped herbs (parsley, dill, coriander and, of course, cilantro) and 1-2 red onions with a couple of cloves of garlic, bay leaves, black pepper and 3 tbsp. l. Georgian tkemali sauce. Mix all ingredients, add salt if desired, pour over vegetable oil. Mix the beets with the resulting mixture and let it brew for about half an hour. Afterwards, you can serve the finished dish to the table. Bon appetit!

Canned beets are not only healthy, but also tasty. This article reveals the secrets of preparing delicious pickled beets, savory pickles and pickling root vegetables.

Advantage canned beets is that she always it turns out delicious. This root vegetable is distinguished by the fact that even with heat treatment does not lose its beneficial qualities. Such beets can be eaten in their prepared form, and you can prepare salads and borscht from it.

Preparing beets in jars for vinaigrette (for the winter) is very convenient. Such conservation does not require much effort and time. Besides, sterilization is not necessary oh, the jars will survive the cold season just fine in a cool place (cellar, pantry, refrigerator).

Beets closed for vinaigrette will not spoil their elasticity during storage. But along with this will be soaked in the marinade and will become even tastier. The taste of beets will become brighter, spicier and, if desired, even spicier. Canned beets in a vinaigrette will save you time and effort in preparing the ingredients for this salad at any time of the year.

Canned beets for vinaigrette

You will need:

• Beet– 2 kg of root vegetables
• Water– 2 liters (for brine)
• Salt– 2 large spoons (without a slide, it is advisable to use sea salt).
• Sugar
• Black pepper– 5 peas (peppercorns, hot)
• Allspice– 5 peas
• Mustard– 5 peas (mustard beans)
• Carnation– 5 pieces (buds, seasoning)
• Vinegar– 1 large spoon (tablespoon, apple or wine).

Preparation:

• Beets carefully washed away from dirt and boil until soft. Before cooking, beets must be cool.
• Cooled down beets are cut the way you would like to see it in the finished vinaigrette: in large or small cubes, in cubes.
• Chopped beets should be Place in clean jars washed with baking soda.
• Prepare the marinade: First you need to boil the water. Sugar and salt are dissolved in boiling water, then spices are added.
• Boil the brine Follow it for another ten minutes over high heat so that a small amount of water evaporates and the brine becomes saturated.
• Beets in jars are filled with hot brine. Pour a spoonful of vinegar into each jar (at the rate of two liter jars) and quickly roll it up in the usual way. Leave to cool and remove for storage.

Video: “Preparing beets for the winter. Diced for vinaigrette"

Beets for the winter in jars: recipe without sterilization

You can completely close beets for the winter without sterilizing jars. This method requires careful washing the jars with hot water and regular baking soda. Baking soda contains an alkali, which neutralizes bacteria and prevents the canned food from swelling and spoiling.

You will need:

• Beet– 2 kg of root vegetables
• Water– 1 liter of clean boiled water for brine
• Vinegar– 2 small spoons (one per jar)
• Sugar– 2 large spoons (without a slide)
• Salt– 2 large spoons (without a slide)
• Pepper– 10 pcs (black, polka dot, spicy)
• Bay leaf– 2 pcs (large) or 4 pcs (small)
• Cinnamon– 0.5 teaspoon (in each jar)

Preparation:

• Choose canning for this recipe small beets, small. It must be washed, boiled until tender and carefully peeled. Leave the root vegetables until completely cooled.
• Cooled root vegetables should be cut according to your preference: cubes, sticks, halves, rings. Chopped beets Place in soda-cleaned jars.
• Prepare the brine: Boil water and dissolve sugar and salt in it. Add spices to boiling water and cook the brine for another ten minutes. Turn off the brine, add cinnamon and the required number of bay leaves, cover the dish with a lid and let it sit for another five minutes.
• After this, bring the brine to a boil and boil the marinade pour chopped vegetables. Cover each jar with a lid and let the beets brew for twenty minutes.
• Infused marinade should be drained and boiled again. Pour boiling brine over the beets again and roll up the jars in the usual way.

Video: “Beet salad for the winter without sterilization”

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

This preparation will be a real “godsend” for every housewife. Its convenient Use for preparing cold beetroot soup and hot borscht. Beetroot preparation saves you time on preparing the dressing, and its rich, marinade-saturated taste will decorate any dish.

You will need:

• Beet– 2 kg of root vegetables
• Onion– 0.5 kg (onion or white)
• Tomato– 700 g
• Pepper– 250 g (sweet or Bulgarian)
• Garlic
• Oil
• Salt– 2 large spoons (without a slide).

Preparation:

• Prepare vegetables for canning: the onion should be chopped into half rings, the pepper should be chopped into strips. Vegetables are fried with vegetable oil until soft.
• Fried vegetables should add crushed garlic, mix the mass thoroughly.
• Tomatoes are placed in a bowl with a high side. They should pour boiling water over and leave in this state for several minutes. After this, rinse with cold water. Blanching will help you easily peel the skins of tomatoes.
• Peeled tomatoes are necessary pass through a meat grinder or beat with a blender.
• grate using your preferred grater.
• The beets are placed in a container for extinguishing(saucepan, stewpan) and fill it with tomatoes. Stew beets should be simmered on low heat for about half an hour. Vegetables with garlic and spices are added to the stew. After this, quenching continues for another twenty minutes.
• washed with baking soda. Rolls up in the usual way.

Video: “Refilling for borscht for the winter”

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

Beet caviar- a favorite dish of many. It goes well with potatoes, meat and other vegetables. Beetroot caviar can be eaten with a spoon, used in layered salads, added to soups, borscht, and even spread on bread.

Such preservation has many advantages, because in addition to being tasty, it is also very healthy! In beet caviar the entire supply of useful microelements of the root crop is preserved. Beetroot caviar improves digestion and also cleanses the intestines.

You will need:

• Beet– 1.5 kg of root vegetables.
• Onion– 3 pcs (large onions).
• Carrot– 2 pcs (medium size, not very large)
• Tomato paste– 2 large spoons (one small package).
• Garlic– 2 small heads (the amount of garlic can be adjusted independently, depending on the spiciness of the garlic and personal preference).
• Salt– 1 small spoon (can also be adjusted to taste).
• Sugar– 1 small spoon
• Pepper– 0.5 teaspoon (black, ground, spicy)
• Vinegar– half a glass (about 100 milliliters)
• Vegetable oil– a glass (about 200 milliliters).

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

Preparation:

• Vegetables are washed thoroughly
• The onion is peeled and finely chopped. It must be fried in oil until golden brown.
• Peel and chop the beets and carrots using the preferred method. Grated vegetables must be added to the fried onions and simmered in oil. Salt the beets to taste.
• Tomato paste and crushed garlic are added to the beet mass.
• Add necessary spices
• Beets should be simmered on fire for about half an hour. All this time, the mixture should be stirred and the pan should be covered with a lid.
• The jars are sterilized or thoroughly washed with baking soda, and then doused with boiling water. Beetroot mass is placed in each jar. Pour a few tablespoons of vegetable oil on top and roll up in the usual way.

Video: “Beet caviar”

Pickled beets for the winter: recipes

Canning beets with vinegar is more common for modern people than pouring marinade over them. Vinegar performs a kind of sterilization, eliminating all living bacteria. Pickling is another way to prepare vegetables for the winter.

You will need:

• Beet– 2 kg of root vegetables
• Water– 1.5 liters of boiled water for brine
• Salt– 1 large spoon without a slide
• bay leaf– 2 pieces (small)
• Spices to taste: allspice, peas, white, coriander, nutmeg.

Preparation:

• The beets are washed, peeled and cut in a convenient way. The cut should be coarse: slices, rings or half rings.
• The beets are placed in glass, ceramic or enamel containers for fermentation.
• Brine is being prepared: salt is dissolved in warm water and spices are added.
• The beets are poured with brine and placed under the bay. In this state, the svela should stand at room temperature for a week. During this time, the fermentation process will occur.
• Glass jars are sterilized or washed with baking soda. Pickled beets are thoroughly mixed and placed in jars, closes. Jars should be stored in a dark and cool place. If beets are stored in other conditions, they will quickly lose their taste.

Video: “Pickled beets for the winter: step-by-step cooking recipe”

How to ferment beets at home?

The process of fermenting beets at home is much simpler than other vegetables. During the fermentation process there occurs sour fermentation due to bacterial activity. The difference between beets is that they retain their entire supply of microelements after any processing. In this case, a rich supply of sugars affects rapid fermentation.

IMPORTANT: When fermenting beets, it is important DO NOT USE iodized salt. It can give beets an unpleasant odor and bitter taste. For this preparation, you should use table salt or rock salt.

Preparation:

• Ferment beets you can do it without salt
• Wash and peel the required amount of beets
• It is advisable to choose small fruits which should not be cut.
• Vegetables are stacked in NOT IRON cookware: glass, plastic, enameled, ceramic, clay.
• Prepare kvass in advance: several pieces of bread with a glass of sugar are fermented for two days. Add a packet of yeast.
• Ready kvass should be strain. Strained kvass you should pour the beets and place them under the bay.
• In this state the beets stand two weeks at warm room temperature.
• After this, pickled beets should be kept in the cold until winter.

Video: “Pickled homemade beets”

Beetroot with horseradish and garlic for the winter: recipe

Beetroot with horseradish– one of the simplest recipes for preserving food for the winter. Any housewife can prepare such a twist. To do this, you can use a set of the simplest and most accessible ingredients.

You will need:

• Beet– 300 g
• Horseradish– 200 g (root)
• Water– half a glass (clean or boiled)
• Vinegar– 1 large spoon (tablespoon or apple)
• Sugar– 1 large spoon (without a slide)
• Salt– 1 small spoon (without a slide)

Preparation:

• Horseradish and beets are peeled
• The root vegetable should grind using a meat grinder or in a blender bowl. In some cases, horseradish will have to be chopped in two batches.
• Mix thoroughly, adding sugar and salt. The beet juice will color the entire mass.
• At last stirring add vinegar to the mixture and remove the beet mass with horseradish for storage in a cool place.

Video: “Beets with horseradish”

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

You can close it for the winter fresh and boiled beets. In the first case, the beets will turn out very crispy and juicy, in the second - soft, with a pleasant sweet taste. You can emphasize the taste of beets spicy marinade.

You will need:

• Beet– 1 kg of root vegetables
• Vegetable oil– half a glass
• Citric acid– a pinch (can be replaced with a spoon of lemon juice).
• Pepper mixture or pepper to taste(black, red, white).
• Garlic– 5 cloves (the amount of garlic can be adjusted independently, depending on its spiciness).
• Coriander, nutmeg(optional)
• Salt– to taste

Preparation:

• Beet boil until soft. After this, it should be completely cooled.
• Cold root vegetable cut into cubes or bars.
• Sliced ​​beets fits into a jar
• Vegetable oil is heated until warm, crushed garlic and spices, salt, citric acid or juice are added.
• Beet filled with oil, cover the jar with a lid and shake it well.
• It should keep cool place before winter

Video: “Beets for the winter”

Beetroot and beans for winter borscht: recipe

You will need:

• Beet– 2 kg of root vegetables
• Onion– 0.5 kg of onions
• Tomato paste– 2 large spoons (can be replaced with juice or tomatoes).
• Garlic– 3 pcs (you can adjust the amount of garlic yourself, depending on its spiciness).
• Beans– boiled, 200 g (red or white)
• Oil– 6 large spoons (any vegetable, preferably sunflower).
• Salt– 2 large spoons (without a slide)

Preparation:

• Bow follows fry until golden brown
• Fried onions should be add crushed garlic and tomato paste, mix the mixture thoroughly.
• Beets should be washed and peeled. After this it should grate and add to the onion.
• The beets should be simmered over low heat for about half an hour. Into the stew beans are added. After this, quenching continues for another twenty minutes.
• The beet mass is placed in small glass jars, carefully washed with baking soda. Rolls up in the usual way.

Video: “Dressing for borscht with beans”

Beetroot and zucchini for the winter: preparations, recipe

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

You will need:

• Zucchini– 2 kg (can be replaced with zucchini)
• Onion– 1 kg (white, shallot or onion)
• Beet– 1 kg
• Vinegar– half a glass (100 ml) of any kind: apple, table, wine.
• Vegetable oil– half a glass (100 ml)
• Salt– to taste
• Pepper to taste

Preparation:

• Zucchini should be washed and grate on a coarse grater
• The beets should also be cleaned and grate on the same grater.
• Peel and finely chop the onion
• Vegetables are placed in a large bowl and should be salt, pepper and stir, add oil.
• Turn on a small fire and simmer the vegetables for about half an hour.
• The mass is turned off and sprinkled with vinegar
• After this it should put into sterile jars and roll up.

Video: “Zucchini with beets”

Whole pickled beets for the winter without sterilization: recipe

Pickled beets, closed entirely, will complement many winter dishes. These beets can be eaten whole, added to salads and borscht.

You will need:

• Beet– 1 kg (choose the smallest root vegetables)
• Vinegar– half a glass (100 ml)
• Sugar– 1 large heaped spoon
• Salt– 1 small spoon
• Pepper: fragrant, peas, ground - to taste
• Carnation– 3 things
• Bay leaf– 1 piece

Preparation:

• The beets should be washed and Boil until soft.
• After this the beets cools and cleans
• Prepare the marinade: Boil a glass of water, dissolve sugar and salt in it. Oil and spices are added to the brine.
• Boiled beets are placed in a jar. It should be filled with brine, sprinkled with vinegar and rolled up in the usual way.

Stewed beets for the winter: a very tasty recipe

Stewed beets is a ready-made dish, which in a canned version allows people to enjoy it all year round.

You will need:

• Beet– 2 kg of root vegetables
• Carrot– 2 pcs (large)
• Onion– 2 pcs (large)
• Tomato paste– one tablespoon
• Garlic– 5 cloves (adjust the amount of garlic yourself, depending on the spiciness of the garlic).
• Vinegar - 1 large spoon
• Salt– 1 teaspoon
• Coriander and ground pepper to taste

Preparation:

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

Video: “Beet salad for the winter”

Beets with tomatoes for borscht for the winter: recipe

Any housewife can prepare a simple dressing for borscht from beets and tomatoes. This dressing will make the cooking process faster and easier.

You will need:

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

Preparation:

• The beets are cleaned and grated on a coarse grater
• The carrots are also peeled and rubbed, the onions are finely chopped.
• Vegetable oil is poured into the frying pan
• Vegetables go to the frying pan, fry over moderate heat for ten minutes.
• Tomatoes are blanched, their skin is removed
• Tomatoes are chopped into cubes and are set into beet mass.
• Cover the pan with a lid and simmer the mixture over low heat for another half hour. Her should be stirred constantly.

Beetroot with pepper for the winter: a delicious recipe

This salad is a delicious appetizer that will decorate your everyday and holiday table. It is not difficult to prepare, and the result is a very tasty dish.

You will need:

• Beet– 1 kg
• Sweet pepper– 1 kg (can be replaced with Bulgarian)
• Onion– 1 piece (large)
• Vegetable oil– half a glass (100 ml)
• Vinegar– 2 large spoons
• Salt– 1 teaspoon
• Sugar– 1 large spoon
• Pepper mixture to taste (seasoning)

Preparation:

• The onion is peeled, finely chopped, fry in vegetable oil.
• The beets are washed, cook for twenty minutes (until half cooked), peeled and cut into bars.
• Pepper cut into strips and, together with the beets, is placed in jars.
• Preparing the marinade: Dissolve salt and sugar in a glass of boiling water and boil for twenty minutes to evaporate. After this, spices and vegetable oil are added to it.
• Vinegar is poured into the jar, the jar is shaken and the vegetables are poured with marinade.
• In this condition the jars cost fifteen minutes. After this, the marinade is boiled again and again poured over the vegetables into jars. Cover the salad as usual.

Video: “Beet salad with red pepper for the winter”

Beets for the winter without vinegar: recipes with citric acid

Citric acid can replace vinegar, preventing the jars from swelling and ridding the preservation of bacteria (possible).

You will need:

• Beet– 1 kg
• Garlic– a few cloves to taste (depending on spiciness).
• Sugar– 1 tablespoon (without a slide)
• Salt– 1 teaspoon (without a slide)
• Vegetable oil– 2 tablespoons (you can use any vegetable).
• Vinegar– 1 tablespoon (any)
• Coriander– 1 tablespoon
• Bay leaf– 1 piece (large)

Preparation:

• The beets are washed, cleaned and cut in any convenient way.
• Garlic cut into rings and together with the beets it goes into jars.
• In boiling water (one glass) you should dissolve sugar and salt.
• Spices are added to the water, oil, bay leaf.
• Beets are poured with marinade. Jars of marinade sit for twenty minutes. The jars must be washed with a mixture of salt and soda.
• After this, the marinade is boiled again I, vinegar is added to it.
• The beets are re-filled with marinade and the jars are rolled up.

Video: “Beets, canned for the winter”

Even ancient people knew about the benefits and nutritional value of beets. Thus, in the Far East and India, wild root crops were eaten, which gave rise to all modern types and varieties of beets. And the inhabitants of Babylon widely used beets to treat infectious diseases, fever and other serious ailments. What is noteworthy is that it was the root vegetable that was used as medicine, and beet tops as food. In Ancient Rus', many dishes were prepared from this red-cheeked beauty: beetroot soup, borscht, botvinya, salads and preparations for the winter. Beets, cut into halves, served girls as excellent blush for their cheeks. As for the healing properties, beets are “out of competition.” Firstly, the root vegetable contains flavonoids that help lower blood pressure, increase the strength of blood vessels and the formation of red blood cells. In addition, beets contain: organic acids, pectins, carotene, protein, vitamins of groups B, C and PP, as well as mineral salts. Regular consumption of beets improves the functioning of the digestive system, reduces the risk of thyroid diseases, and helps eliminate toxins and waste products from the body. Beets for the winter in jars are an excellent option if you don’t have a basement or cellar for storing fresh vegetables. We have selected the most delicious step-by-step recipes with photos of preparing beets for the winter: pickled, in salad, with carrots, Korean style, borscht dressing, without sterilization and with it. After all, canned beets are amazingly combined with various products and ingredients - in first courses, salads, side dishes for meat and fish dishes. And how delicious beet kvass is! If you don’t know where to “place” the generous harvest of root vegetables from your own beds, we suggest rolling up a couple of jars of our beet delicacies.

Pickled beets for the winter - a very tasty step-by-step recipe with photos

Beets are one of the healthiest and most accessible vegetables that have a beneficial effect on all important organs and systems of the body. Thus, daily consumption of beets has a positive effect on the condition of capillaries, brain function, and gastrointestinal tract organs. Use our step-by-step recipe with photos, and you will prepare delicious pickled beets for the winter. Even partially damaged or small root vegetables will be used, since they need to be chopped into pieces for pickling. It turns out extremely tasty - be sure to try it!

To prepare pickled beets for the winter you will need the following ingredients:

• beets - how much do you plan to roll?
• boiled water – 1 l
• salt – 1.3 tbsp.
• sugar – 1.3 tbsp.
• allspice peas – 2 pcs.
• bay leaf - a couple of pieces
• cloves – 2 pcs.
• vinegar 9% - 60 ml

Step-by-step instructions for the recipe for pickled beets for the winter:

1. We sort out the root vegetables, wash them, cut off the “tails” and remove damaged areas. Place in a large saucepan, fill with water and boil until soft - for small beets it will take about 30 - 40 minutes, and keep large vegetables on the fire a little longer.

   
   

2. Before draining the water, we check the degree of readiness of the beets - we are guided “as for a vinaigrette.” Drain the water and place the vegetables in a bowl. After cooling, cut off the skin.

   
   

3. Cut the peeled beets into medium-sized strips.

   
   

4. To make the marinade, bring water to a boil and dissolve sugar and salt. Then add the spices according to the recipe, stir and finally pour in the vinegar.

   
   

5. We pack the boiled beets into clean, sterilized jars and fill them with hot marinade. Cover with lids and place in a large saucepan with warm water. Place on the fire and after the water boils, keep the jars of beets (0.5 liter capacity) for about 10 minutes. After cooling, we transfer it to the pantry and wait until winter for tasting.

Grated beets in jars for the winter - a simple recipe for borscht dressing

Many housewives prepare borscht with beets according to their own “signature” recipes, with the addition of vegetables and spices in different variations. However, in any case, you will need the main and irreplaceable borscht ingredient - a dressing with beets and carrots. By preparing several jars of grated beets for the winter using our simple recipe, you will always have a delicious base for borscht on hand. At the same time, the finished dish with such a dressing turns out much tastier than with ordinary beets, grated immediately before cooking. It’s best to serve beetroot borscht with a slice of fresh bread and a spoonful of sour cream – it’s simply delicious!

Ingredients for winter borscht dressing with beets and carrots:

• beets – 3 kg
• carrots – 2 kg
• tomatoes – 2 kg
• bell pepper – 2.5 kg
• fresh parsley – ½ root and a bunch of greens
• celery and dill - a bunch
• salt - to taste

Step-by-step description of the recipe for dressing for the winter in jars with grated beets:

1. We wash the vegetables for dressing under running water and peel them (beets and carrots).
2. Pour boiling water over the tomatoes and remove the skin. Then we pass it through a meat grinder and get tomato puree.
3. Remove the seeds from the pepper and cut into medium-sized pieces or strips.
4. Grate the peeled beets and carrots on a coarse grater.
5. Pour the tomato puree into a large saucepan and place over medium heat. After boiling, simmer for about 10 minutes.
6. Then add grated beets and carrots, as well as chopped peppers to the tomatoes. Mix everything, add salt to taste and add chopped herbs. Simmer for another 15 minutes.
7. Place hot borscht dressing into pre-sterilized jars and roll up. Turn it upside down and, wrapping it in a warm blanket, wait for it to cool. That's it, you can put the preserves in the pantry.

Delicious beet and tomato salad for the winter - recipe without sterilization

Many holidays traditionally occur in winter - New Year, Christmas, Epiphany. On such days, you want to diversify the menu with new flavor notes, and vitamins in winter “will not hurt the body.” Therefore, a delicious canned beet and tomato salad for the winter will be an excellent addition to the holiday and everyday menu. Prepare a couple of jars of beet salad without sterilization according to our recipe - and you can always surprise and delight your guests with a fresh and healthy dish in the summer.

List of ingredients for preparing salad with beets and tomatoes for the winter:

• beets – 8 roots
• onions – 3 pcs.
• tomatoes – 4 pcs.
• garlic – 2 cloves
• tomato juice – 1 glass
• vinegar – ½ cup
• sugar – 1 tbsp.
• vegetable oil – ½ cup
• salt – ½ tbsp.

The procedure for preparing beet and tomato salad for the winter - according to the recipe without sterilization:

1. We wash the beets and carrots, peel them and grate them on a fine grater.
2. Peel the onions and cut into small pieces.
3. We also wash the tomatoes and cut them into small cubes.
4. Take a large saucepan and mix vegetable oil, tomato juice, sugar and salt in it. Place on medium heat and bring to a boil.
5. Then put the grated carrots and chopped onions into the pan, add the peeled garlic.
6. Boil for 10 – 15 minutes and add chopped tomatoes and beets. Mix all ingredients thoroughly and continue to simmer for another 15 minutes.
7. Pour vinegar into the vegetable mixture and boil for about 5 minutes. Place the prepared beet salad with vegetables in pre-sterilized jars and roll up with clean lids. After cooling, we take it to a pantry or cellar for further storage.

In winter, all you have to do is open the jar, put it beautifully on a dish and serve. You can decorate the beet salad with a sprig of dill or parsley.

Korean canned beets for the winter - original recipe

Many lovers of oriental cuisine have already appreciated Korean carrots. However, raw beets are also quite suitable for this recipe, which will make a wonderful canned spicy snack. It is better to put the finished beets in the Korean style in the refrigerator for an hour or two for better impregnation with the marinade and spices. We suggest using our original recipe - and you will provide your family with fresh vitamins for the whole winter.

Necessary ingredients for Korean canned beets for the winter:

• beets – 1 kg
• vinegar - 3 tbsp.
• garlic – 6 cloves
• ground black and red pepper – 0.5 tsp each. everyone
• coriander powder – 1 tsp.
• sugar – 1 tbsp.
• salt – 1 tsp.
• sunflower oil – 3 – 4 tbsp.

Recipe for preparing beets for the winter in Korean:

1. We wash the beets, but do not cut off the “tails” and leaves. Place in a large saucepan, fill with water and put on fire. After boiling, boil for 10 - 15 minutes - the cooking time depends on the size of the root vegetables.
2. When the beets are slightly boiled (not to a soft state, but should remain almost fresh and hard), drain the water and put the pan with the vegetables under a cold stream again. Pour in and wait for the root vegetables to cool completely.
3. We clean the vegetables and grate them on a special “Korean” grater. Place in a bowl, add sugar, salt, pour vinegar and mix thoroughly.
4. Place the salad in clean, sterilized jars, trying to compact it tightly. Leave for 30 minutes - during this time the salad will release its juice.
5. Mix the spices according to the recipe, squeeze out the garlic and mix - in a separate container.
6. Place a frying pan on the fire, pour in the oil and, without waiting for it to boil, add a mixture of spices and garlic. Stirring, fry for about 10 seconds, no more. Pour the toasted spices over the salad in jars and cover with lids. For long-term storage, preservation must be sterilized in hot water for about 10 minutes. Spicy “Korean” beet salad is ready!

How to store beets in winter at home - video

To store beets in winter at home, you should take care in advance to create the most optimal conditions for the root crops. Our video provides useful tips - follow them and your beet harvest will safely “overwinter” without losing its presentation and beneficial properties.