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'll have to spend about an hour, but in winter you just need to open a jar of homemade 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.
- Turn over closed jars and let cool completely.
Pickled beets in jars can be stored until next season. You can eat such beets as a side dish meat dishes, add 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 succeed interesting snack. Crispy cabbage and spicy beets are two pickled vegetables for your table.
Most often, beet preparations for the winter are made when the harvest of the mentioned vegetable has been successful, but there is nowhere to store it. In this article we will present you with several recipes for delicious and nutritious snacks that do not require a lot of effort, time and ingredients.
After mixing all the ingredients, cook them for ¼ hour. Over time, add to vegetables table vinegar and immediately remove them from the stove.
Seaming process
It is better to make beet preparations for the winter using small jars. They are thoroughly washed and sterilized over steam. After this, hot caviar is placed in containers and immediately rolled up using boiled tin lids.
Having carried out the described steps, the jars of beets are wrapped in a thick blanket and left at room temperature for 1-3 days. After time, they are put away in the pantry or cellar.
Jars of beet caviar should be opened only after 3-4 weeks. During this short period of time, the vegetables will be saturated with the aromas of herbs and spices, becoming more rich and tasty.
Winter beet preparations for borscht
Borscht is very filling and tasty dish. However, its preparation requires a large number of free time. To significantly shorten this process, we recommend using winter beet preparations for borscht. We will tell you how to prepare them at home right now. For this we need:
- sweet bell pepper - 2 pcs.;
- large beets (fresh young) - 1 pc.;
- juicy carrots - 2 large pieces;
- white onion - 2 large heads;
- large sweet tomatoes - 3 pcs.;
- coarse table salt - 1 dessert spoon;
- granulated beet sugar - 1 large spoon;
- vinegar 9% table - 2 large spoons;
- vegetable oil (use refined, unflavored) - about 3-4 large spoons (add at your discretion);
- fresh herbs - use to taste.
Preparing the ingredients
Typically, winter preparations from beets and carrots are made very quickly and easily. And borscht dressing is no exception. To prepare it at home, you should carefully process all the vegetables. Large beets and juicy carrots are peeled and then grated on a large grater. As for white onions and bell pepper, then they are also cleaned, after which the first vegetable is cut into cubes.
Finally, the tomatoes are processed. They are washed thoroughly in hot water, and then put it in a blender along with the pepper. At the highest speed, the ingredients are crushed to a homogeneous paste.
Heat treatment of products
To make borscht preparations from beets for the winter, you should use thick-walled dishes. It is placed on high heat, and then vegetable oil, onions and carrots are added. After frying the ingredients until golden brown, add beets to them. In this composition, vegetables are stewed for about 10 minutes. After this, they add a paste made from fresh tomatoes and sweet peppers.
Having seasoned the products with coarse table salt, they are cooked under the lid for 40 minutes. At the same time, the vegetables are periodically stirred with a large spoon. At the very end, fresh herbs and table vinegar are added to them.
How to roll?
After heat treatment, soft and aromatic vegetables are placed in pre-sterilized jars. Next, they are covered with tin lids and turned upside down. Covering the canned food with a terry towel, leave it until completely cooled for 1-2 days.
Now you know how beets are prepared for borscht. Winter preparations in jars should be stored in a dark place. If you have the opportunity, canned vegetables can be placed in the refrigerator or cellar. If it is not there, then such a workpiece will be preserved well at room temperature.
How to use?
Using borscht preparation is quite simple. It is placed in the required quantity into a strong meat broth and brought to a boil. After 3-5 minutes, the soup is considered completely ready.
Pickling beet tops for the winter
Few people know, but you can harvest not only beet tubers for the winter, but also its tops. Using such greens, you will get very useful and nutritious salad, which can be consumed just like that, or added to various soups and goulash.
So how are beet tops pickled? Harvesting for the winter requires the use of the following products:
- young beet tops along with small tubers - use as desired;
- medium-sized granulated sugar - 4 large spoons;
- table salt - 1 large spoon;
- 9% table vinegar - about 50 ml;
- refined vegetable oil - 40 ml;
- black peppercorns - optional;
- bay leaves - 2 pcs.
Main Component Processing
To make beet tops as tasty and healthy as possible, they should be picked as young as possible, when the tubers have just begun to thicken.
Fresh greens with fruits are thoroughly washed in hot water, and then cold water, then shake vigorously and finely chop with a sharp knife.
Making the marinade
The marinade for beet tops is quite simple to make. Pour 1.5 liters of water into a deep saucepan and bring it to a boil. After this, table salt, granulated sugar, black peppercorns, vegetable oil and bay leaves are added to it. After thoroughly mixing the components, they are kept on fire for about 2 minutes, and then used for their intended purpose.
Preserving beet greens
While the marinade is boiling on the stove, begin to form the workpiece. To do this, use small glass jars, which are sterilized in advance with any in a known way. The beet tops are placed in them and compacted well. After this, the product is poured with boiling marinade and left for 20-35 minutes.
During this time, the jars should cool slightly, and the brine should change color. It is poured back into the pan and brought to a boil. Next, the marinade is re-filled into jars and sealed immediately.
Having made a workpiece from beet tops, it is left at room temperature until it has completely cooled. After this, it is removed to the underground or cellar.
To get the most delicious and rich salad, pickled beet tops are kept in a dark place for 1.7-2 months. Over this fairly long period of time, the greens will be saturated with the aromas of the brine, become soft, tender and very juicy.
How to use in cooking?
As mentioned above, you can use pickled beet tops in cooking different ways. Very often it is served as a salad. Although some chefs prefer to use this preparation for preparing borscht and cabbage soup. It makes the first dish richer, more aromatic and tasty.
Let's sum it up
Using fresh or boiled beets, as well as their greens, you can quickly make a tasty and aromatic pickled appetizer. It should be noted that such preparations have a fairly high calorie content. In this regard, they should not be abused by those who are obese or on a diet.
Beetroot appetizer for the winter is an original and universal blank. It can be used for salad or borscht, as a snack with vodka or caviar on a sandwich, and some recipes can also be served as dessert.
You can add absolutely any vegetables or even berries to beets as an appetizer. And preparing a salad for the winter with beets is no more difficult than usual. .after all, the technology for preparing this snack is the same as usual. We clean and dry the vegetables well, put them in sterilized jars, and roll them up.
By the way, it is sterilization that plays a dominant role in preparation. canned salad. There are several options for sterilization. Some people put jars in the oven, many process jars in microwave oven, but it’s better to do the following - sterilize the jars immediately with the salad. To do this, put the salad in jars and cover them with lids. Place the jars in a deep bowl, pour water up to the shoulders of the jars. Make sure that the jars do not touch each other or the sides of the dishes. It is better to put a towel on the bottom. Cover the jars with lids and turn on the heat. Sterilize for 10-20 minutes depending on the jars.
How to prepare a beetroot snack for the winter - 15 varieties
This salad can replace the famous horseradish appetizer. It goes perfectly with jellied meat and meat dishes.
Ingredients:
- Beetroot - 4 kg
- Garlic - 180 g
- Horseradish - 400g
- Sugar - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Vinegar - 1 tbsp. l.
Preparation:
The beets must first be boiled until half cooked. Then pass the beets and garlic through a meat grinder. Grind the horseradish with a blender. Place the pan with the beets and garlic on the fire and bring to a boil, adding sugar and salt. When the beets have boiled, add the horseradish, leave on the fire for another 20 minutes, then add the vinegar. Mix everything well. Now you can put it into jars.
A tasty and simple recipe for those who know a lot about beets.
Ingredients:
- Beetroot - 3 kg
- Salt - 100 g
- Vinegar9% - 100 ml
Preparation:
Wash the beets and cut off the roots. Place in a saucepan, pour cold water and put the pan on the fire. Cook over high heat until done. Then remove and cool. While the beets are cooling, prepare the marinade. To do this, add salt and vinegar to 500 ml of water. Cook until boiling. Then remove from heat and let cool. We clean the beets and cut them into cubes. Place the beets in jars and fill with marinade. Roll up the lids. Beets can be served as a side dish for meat dishes.
A very tasty and unusual version of pickling cabbage.
Ingredients:
- Cabbage - 2 kg
- Beetroot - 0.4 kg
- Carrots - 0.3 kg
- Garlic - 4 teeth
- Bay leaf - 2 pcs.
- Vinegar essence - 150 ml
Preparation:
We clean the cabbage from old leaves and dirt. Cut off the pumpkin. Cut the beets into cubes and put them in a jar. Cut the chili pepper into small pieces and place at the bottom of the jar. Cut the cabbage into small pieces. Place the cabbage in a jar. Cut the carrots into rounds. Place carrots in the next layer. Cut the garlic into small slices and place it in the next layer. Then again lay out the beets, cabbage and carrots. Repeat layers until the jar is full. Pour vinegar into a liter of water, add sugar, salt, peppercorns, bay leaf. Place the pan on the fire and bring to a boil. Pour boiling marinade over cabbage. Add 2 spoons to the jar vegetable oil. Roll up the jar.
Bon appetit.
>
This recipe will definitely remain on your menu. If you make this salad at least once. Very delicious cabbage with beets.
Ingredients:
- Garlic - 120 g
- Beetroot - 1 kg
- Cabbage - 2 kg
- Celery root - 1 pc.
- Vinegar - 100 ml
- Sugar
Preparation:
We clean the cabbage from old leaves and cut off the stalk. Cut into small cubes. Peel the beets and cut them into 0.5 cm thick slices. Chop the garlic. Finely chop the celery. Layer the salad in a jar. Boil half a liter of water in a saucepan, add vinegar, sugar and salt. Mix well and remove from heat. Pour the marinade over the salad.
Bon appetit.
Surely the name of this salad comes from the fact that this dish acts on anyone like a love potion; you want to eat it again and again.
Ingredients:
- Green tomatoes - 1 kg
- Red tomatoes - 1 kg
- Sweet pepper - 0.5 kg
- Raw beets - 0.5 kg
- Carrots - 0.5 kg
- Onion - 0.5 kg
- Sugar - 250 g
- Vinegar - 40 ml
- Garlic - 2 heads
Preparation:
Wash and peel all vegetables well. On a coarse grater, grate three beets and carrots. Cut the tomatoes into slices. Cut the onion into half rings. Cut the pepper into strips. Finely chop the garlic. Mix all the vegetables in a bowl, add sugar and salt. Mix well. Place on the fire and cook over low heat for 30 minutes. 10 minutes before the end, add oil. 3 minutes before the end of cooking, add vinegar. Place the hot snack into jars. Roll up and wrap with a blanket.
Bon appetit.
A very good option for making pickles. The recipe is for a 500 ml jar.
Ingredients:
- Cherry - 250 g
- Garlic - 2 heads
- Small beets - 2 pcs.
- Green onion - 2 stalks
- Chili pepper - 1 tsp.
- Dill
- Parsley
- Apple cider vinegar - 50 ml
- Bay leaves - 2 pcs.
- Barberry - to taste
- Sugar
- Juniper - 4 berries
- Pepper
Preparation:
Pierce the cherry tomatoes with skewers and place them in a saucepan with 500 ml of water. Add chili pepper, vinegar, salt and sugar. Marinate for 1 hour. Meanwhile, prepare the remaining vegetables. Peel the garlic. Cut the onion into long cloves. We clean the beets and cut them into 4 parts. When the tomatoes are pickled, remove the toothpicks from them. Add beets to the marinade that contained the tomatoes. Wash the greens and finely chop. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. Place cherry tomatoes, onions, garlic, tomatoes, berries in a jar and fill with marinade. We twist the jar.
Bon appetit.
This snack will be a great help for any housewife. This appetizer can be used for both borscht and salads. Very comfortably.
Ingredients:
- Beetroot - 1 kg
- Sugar - 4 tbsp. l.
- Salt - 1 tsp.
- Lemon - 1 pc.
- Oil - 4 tbsp.
Preparation:
Boil the beets and grate them on a coarse grater. Pour 120 ml of oil, 10 g of salt, 50 g of sugar into a saucepan. Squeeze the beets with lemon juice. Cook for 15 minutes. Place salad in jars.
It is very comfortable! Season the borscht with freshly harvested vegetables from the summer. And it takes less time to prepare your favorite dish.
Ingredients:
- Carrots - 1 kg
- Sweet pepper - 1 kg
- Onion - 1 kg
- Tomatoes - 1 kg
- Beetroot - 1 kg
- Vegetable oil - 400 ml
Preparation:
Peel and chop the vegetables. Peppers and carrots in strips. Cut the onion into cubes.
Cut the tomatoes into small pieces. Grate the beets. Place all the vegetables in one pan and cook over low. Add vegetable oil, salt. After an hour of cooking, place the salad in sterilized jars.
We roll up the jars.
Bon appetit.
Very delicious snack for sandwiches and more.
Ingredients:
- Beetroot - 1 kg
- Onion - 300 g
- Tomatoes - 500 g
- Spices
- Bay leaf
Preparation:
Boil the beets until half cooked. Pass all vegetables through a meat grinder. Then mix all the vegetables in a bowl. Add bay leaf, sugar, salt, oil and spices. Simmer for 20-30 minutes. Place the salad in jars. We twist and insulate.
Bon appetit.
A tasty and very juicy salad for lovers of fresh vegetables in winter.
Ingredients:
- Beetroot - 1 kg
- Pumpkin - 1.8 kg
- Tomatoes - 1.5 kg
- Sweet pepper - 0.5 kg
- Vinegar 6% - 100 ml
- Garlic - 150 ml
- Salt - 50 g
- Sugar - 50 g
- Parsley - 2 bunches
Preparation:
Wash and clean all the vegetables. Three beets on a coarse grater. Cut the pumpkin into large cubes. Pass the garlic and tomatoes through a meat grinder. Finely chop the greens. Dilute vinegar, salt and sugar in a liter of water. Gather the vegetables in one pan and pour in the marinade. Boil for about 1 hour. At the same time, we sterilize the jars and lids.
It is necessary to sterilize the lids, because dust and dirt invisible to the human eye also settle on them, so do not be lazy to boil them in water.
Place the salad in jars and roll up.
If you don’t have a cold room to store beets for the winter, you can prepare this appetizer.
Ingredients:
- Beetroot - 3 kg
- Tomatoes - 3 kg
- Pickled cucumbers - 1 kg
- Chili pepper - 2 pcs.
- Salt - 60 g
- Oil - 200 ml
- Sugar - 100 g
- Vinegar - 4 tbsp.
- Garlic - 100 g
Preparation:
Boil the beets until tender. Sterilize jars. Grind tomatoes, cucumbers, peppers, and beets through a meat grinder. Stir the vegetables into the pan and put it on the fire. Add salt and sugar. After 10 minutes of cooking, add oil. Cook for another 20 minutes, add garlic. After 20 minutes, add vinegar. Remove from heat and place in hot jars.
Bon appetit.
This salad has a very spicy taste, try it, you will like it too.
Ingredients:
- Beetroot - 1 kg
- Blackcurrant - 250 g
- Vinegar - 9% - 70 ml
- Salt - 30 g
- Cinnamon - to taste
- Cloves - to taste
- Pepper - to taste
Preparation:
We clean and wash the beets. Cut into cubes. Place beets and currants in jars. Prepare the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour it over the salad. Place the jars in a large bowl. Fill the jars with water up to the shoulders and turn on the heat. Boil with lids on for 15 minutes. Then we roll it up and insulate it.
Bon appetit.
Pickled beets are not only tasty and fast preparation for the winter, but also very useful.
Ingredients:
- Beetroot - 1 kg
- Vinegar - 50 ml
- Sugar - 10 g
- Black peppercorns.
Preparation:
We clean the beets and cut them into cubes.
Pour half a liter of water into a saucepan and put on fire. When the water boils, add salt, sugar, vinegar, bay leaf and pepper. Add beets to the marinade. Mix well and immediately remove from heat. Place the pickled beets in jars and fill with marinade. Sterilize for 15 minutes in a water bath. We roll up the jars.
If you keep the beets in boiling water longer, the beets will lose their beautiful color.
Ingredients:
- Prunes - 0.5 kg
- Beetroot - 1.5 kg
- Apple juice - 1.2 l
- Schisandra leaves - 10 pcs.
- Cloves - 5 pcs.
- Sugar - 200 g
- Salt - 20 g
Preparation:
We wash the beets and place them in boiling water to cook for 1 hour. Peel and cut into slices or cubes. Pour boiling water over the prunes and leave for 30 minutes. Dissolve salt and sugar in apple juice. Place beets and prunes in jars. Fill in apple juice. Add cloves and lemongrass leaves. Let's put the jars in a deep bowl to pasteurize. Boil for 15 minutes.
Bon appetit.
A simple and very interesting salad for the winter from large quantity different vegetables.
Ingredients:
- Beetroot - 2 kg
- Carrots - 250 g
- Onion - 250 g
- Tomatoes - 750 g
- Hot pepper - 0.5 pcs.
- Sweet pepper - 350 g
- Garlic - 75 g
- Oil - 150 g
- Sugar - 100 g
- Salt - 1.5 tbsp.
- Vinegar - 100 ml
Preparation:
Three carrots on a coarse grater. Cut the onion into cubes. Cut the sweet pepper into strips. We pass the tomatoes through a meat grinder or grind them in a blender.
Grind the chili pepper and garlic in a blender.
Place the tomatoes in a large saucepan. Add butter, salt, sugar. Bring the tomatoes to a boil. When the tomatoes boil, add the rest of the vegetables. Mix well and cook for 40 minutes. Now add garlic, pepper and vinegar.
Boil for 15 minutes and place in sterile jars.
Preface
The end of summer is the time to collect vegetables from the garden. And all housewives want to keep them for as long as possible. This also applies to beets, one of our favorite root vegetables. We will tell you about beet preparations, the recipes of which are simple and understandable.
Beets are a special vegetable, the consumption of which has a great effect on the intestines. Other benefits of beets include the fact that they contain a large amount of fiber, making this root vegetable considered dietary product, which is useful to consume during diets or overweight. It is also worth considering that beets contain vitamin B and iron, which have a positive effect on brain function and improve blood composition. That is why doctors advise including this vegetable in your diet.
And here the question arises - how best to preserve beets. The best option They consider preparing preparations for the winter with beets, the recipes of which are simple and do not require much time, although this is also possible. Thanks to this, absolutely every housewife can prepare canned vegetables, regardless of her culinary talent. At the same time, canned beets retain almost all the properties of the vegetable. We will tell you how to roll up beets for the winter so that the cooked root vegetable retains maximum amount vitamins and useful microelements.
There are a lot of recipes winter preparations from beets, but we will tell you about the fastest and easiest to prepare so that you don’t need to spend a lot of time in the kitchen. They will especially appeal to those who are tired of the usual, albeit tasty, one. So, if you want to roll up vegetables for later preparation of salads or borscht, then the following recipe will suit you.
Ingredients:
- beet;
- sugar;
- salt;
- carnation;
- lemon acid.
The first thing to do is wash and peel the vegetables, being careful not to damage or remove the skin. After this, boil the root vegetables until tender. By the way, today they often boil vegetables in the microwave, but this option will not work for us, since the decoction from the juice is also useful in preparing zakoma.
Place the cooked beets in cold water and leave there for 20-30 minutes. Now we begin to prepare the marinade, for which we need to use gauze. Strain the broth through a cloth and add 3 tablespoons of sugar and a spoonful of salt to the mixture for each liter of marinade. To add sourness to the broth, add a little citric acid, but this is at your discretion.
Now you can start processing the beets: carefully remove the skin (after the root vegetables have been in cold water, this can be done much easier) and put them in pre-sterilized jars. Beets can be cut into pieces or placed whole in jars. We roll up the jars and place them in a container with water, bring to a boil and wait for half an hour - this is necessary for sterilization. All is ready! As you can see, this recipe for canned beets for the winter is simple and quick to prepare! Now you can move on to other recipes that are no less tasty and healthy.
Now we will tell you about a recipe for preparing beets for the winter, one of the most delicious salads, which in winter time year will fill your body with the vitamins it needs so much at this time. For preparation we take the following ingredients:
- beets – 4 kg;
- onion – 2 kg;
- peppers and tomatoes - several pieces each;
- hot pepper – 50 g;
- oil;
- salt.
All vegetables for preparing red beets for the winter must be thoroughly washed, peeled, chopped peppers and onions and fried for 10 minutes. After this, grate the beets and twist the tomatoes, or, if you have a blender, chop them in it. Don't forget to add hot peppers along with the root vegetables. Simmer the prepared mixture of beets and hot peppers for 60 minutes, stirring several times. After an hour, add onion, pepper, salt and keep in the pan for about 10 minutes. That’s it, the beets canned for the winter, the recipe for which is also not difficult, is ready! All that's left to do is just roll the vegetables into the jars!
Borscht is the most popular dish in Russian cuisine. The main difficulty in preparing the first course is that fresh root vegetables have to be cooked for a very long time - up to several hours. It is much easier and faster to prepare from beet preparations for borscht already made with your own hands. To prepare the borscht mixture we will need:
- raw beets – 1 kg;
- granulated sugar – 50 g;
- coarse salt – 20 g;
- water – 450 ml;
- 9% vinegar – 75 ml;
- pepper, cloves.
The cooking process is quite simple: boil the root vegetables until tender, cool in water and peel without removing them from the liquid. After this, cut the beets into small slices and place them in sterilized jars. It is best to take a container with a volume of 0.5 liters. Also, do not forget about preparing the marinade - boil water (450 ml) along with spices, add salt, sugar and vinegar and bring to a boil again.
We present recipes for pickled beets, which turn out very tasty. It is better to take those that do not contain vinegar. Worth a try different variants, find a suitable option and preserve according to it. Such winter twists not only preserve the quality of the product longer, but also make it easier for a woman to cook.
How to marinate
There are many options. Few people know how to pickle beets for the winter correctly. You need to wash the root vegetables and place them in water previously mixed with salt and vinegar. Proportions are selected according to the individual preferences of the hostess. On average, 2-3 tbsp is required. l. these ingredients. The vegetable is boiled in the marinade for about an hour, after which it is cooled, the skin is removed and placed in sterilized jars.
The recipe for pickling beets for storing the preparations in sterilized jars will appeal to many. The beets come out like in a canteen. The beet marinade is filtered, boiled and poured into jars. Cover the finished twist with a lid and, after cooling, place it in any convenient place. For canning, it is better to use a small root vegetable, since a large one will need to be cooked longer, and after cooking, cut to fit in a jar.
To sterilize, the jars are covered with metal lids and placed in a pan of water. Containers with a volume of 0.5 liters are sterilized 10 minutes after boiling, then sealed and turned upside down. Pickled beets are stored in jars for a long time for the winter.
You can make pickled beets without sterilization. To do this, several small root vegetables are selected, boiled and peeled. For marinade 1 tbsp. l. coarse table salt is added to 1 liter of water and boiled, then poured over the vegetable and rolled up for the winter. Due to the absence of preliminary heat treatment, canned beets without sterilization will retain almost all of their beneficial features.
Preparation option: make a marinade of onion, salt, sugar, bay leaf and vinegar. Next, do everything according to the already known scheme. Beets with vinegar are prepared without sterilization, so it is better to store such twists in the refrigerator.
The small root vegetable is boiled in a saucepan along with vinegar and granulated sugar until the grains are completely dissolved, pour over the rest of the beets (1.5 kg). Cook it for about an hour. At the end of cooking, peel the vegetable, strain the marinade and boil again. You can find many recipes for pickling beets in own juice. All of them retain the beneficial properties of the vegetable.
Various recipes
Classic beets:
- vegetable - to taste;
- salt - 1 tbsp. l.;
- sugar - 1 tbsp. l.;
- vinegar - 70 ml;
- cloves - to taste;
- peppercorns - to taste;
- cinnamon - to taste.
Mix all ingredients (except the main one), add 1 liter of water and boil. Peel and cut the boiled root vegetable in a convenient way, place in jars. Pour marinade over the vegetable (necessarily boiling) and roll up. These pickled beets instant cooking It will become the basis for many dishes, and can also be successfully used as a separate dish.
Korean-style beets for the winter are especially piquant:
- beets - 1 kg;
- vinegar - 3 tbsp. l.;
- sugar - 3 tbsp. l.;
- vegetable oil - 3 tbsp. l.;
- coriander - 1 tsp;
- salt - 1 tsp;
- black and hot peppers- 0.5 tsp each;
- garlic - 6 pcs.
Pickled beets (recipe): rinse the vegetable thoroughly, leave the root and leaves. Pour cold water over the fruits and boil. After cooking, drain off the excess and remove the skin. Boiled beets are grated and mixed with sugar, salt and vinegar. Pour the mixture into pre-prepared jars and wait for the juice to appear. Mix pre-crushed garlic with spices and simmer for about 10 seconds. Roll up the jars and store them. This beet preparation will decorate any holiday table.
Unusual recipes
This vegetable is popular in the cuisine of many nations. The Caucasus is famous for its dishes. You can use several recipes for preparations invented there.
Ossetian-style beets. You will need:
- vegetable - 2 kg;
- sugar - 4 tbsp. l.;
- salt - 4 tbsp. l.;
- basil - 1 tsp;
- savory - 1 tsp;
- cilantro - 1 tsp;
- utskho-sunel - 1 tsp;
- garlic - 2 pcs.;
- bay leaf - 2 pcs.;
- hot pepper - 2 pcs.;
- vinegar 9% - 150 ml.
Salt, sugar and spices are poured into water and boiled for about 2 minutes. Pour the prepared and infused beet marinade, screw the jars with pre-boiled and chopped beets with vinegar placed in the jars, alternating them with layers of garlic and hot pepper
Pickle beets in Georgian style:
- vegetable - 1 kg;
- sugar - 4 tbsp. l.;
- apple cider vinegar - 4 tbsp. l.
- utskho-sunel - 1 tbsp. l.;
- coriander - 1 tbsp. l.;
- saffron - 1 tbsp. l.;
- salt - 1 tbsp. l.;
- bay leaf - 5 pcs.;
- garlic - 4 pcs.;
- black and red pepper - to taste.
Beets pickled in jars for the winter are prepared as follows: place bay leaves and black pepper in a saucepan, add 0.5 liters of water, then boil for 5 minutes. Add salt and sugar, boil for 2 minutes, after adding vinegar, remove from heat. Boil the vegetable, chop the garlic and chop the herbs. Mix all the spices in a plate and place in a jar. bay leaves and pepper, from the marinade. Apply beets, garlic, herbs and spices in new layers. Continue adding layers until the jar is completely filled. Pour warm marinade over everything and twist.
Recipe for pickled root vegetables. You will need:
- vegetable - to taste;
- water - 10 l;
- salt - 500 g.
For preservation, you can take any amount of vegetable and water; the proportions of salt will also be selected in accordance with the volume of water. This beetroot marinade does not require any additional spices or ingredients. The root vegetables placed in jars must be poured with marinade so that it covers the fruits by about 5 cm, press down with something and place in warm place for a week.
When the mixture begins to ferment, foam will form on it, which must be skimmed off. After this, the workpiece is taken to a cold place, where the process will slow down a little. If there is no cold place, fermentation can be slowed down by placing the product in sterilized jars.
Pickling beets at home can be done according to different recipes. All of them retain the color and beneficial properties of the root vegetable, make cooking easier and do not change taste qualities this irreplaceable vegetable on the table.