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 save most nutrients, it is recommended to boil 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 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. Put 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 minimum quantity 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, and cut out 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 until it cools down 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.
• IN hot marinade add chopped herbs, peeled and sliced ​​garlic, bay leaf, coriander, pepper. 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). Beetroot can be stored there without loss taste qualities until spring.

Let's prepare a beet salad for the winter today.

In everyday life, beets are divided into ordinary, fodder and sugar. The spread of beets began from time immemorial.

In Babylon, leaves were used as food, and roots were used as medicine. After all, beets contain folic acid, with the help of which young cells are created, which leads to rejuvenation of the body, is rich in potassium, magnesium, copper, zinc, iron, iodine, and antioxidants. Regular consumption of this vegetable reduces the risk of cancer and heart disease.

This low calorie product– 100 grams contain only 40 kcal.

Beetroot is consumed raw, heat-treated; its leaves, rich in vitamin A, are used for salads and soups. Beetroot juice is very healthy, but even in canned form it retains many beneficial substances for health.

Detailed recipes for preparing salads for the winter

Ingredients:

• 2 kg beets
• 250 gr. carrots
• 250 gr. Luke
• 750 gr. tomato
• 350 gr. sweet pepper
• 75 gr. garlic
• 1/2 hot pepper
• 150 gr. vegetable oil
• 100 gr. Sahara
• 1.5 tablespoons salt
• 100 ml vinegar 9%

Preparation:

1. Wash the tomatoes and puree them in a blender

2. Add oil, salt, sugar to the tomato puree, put on fire and bring to a boil

3. Peel the beets and grate them on a coarse grater

4. Peel the carrots and grate them using a Korean carrot grater, but you can also use a coarse grater.

5. Cut the onion into small cubes

6. Peel the pepper from seeds and cut into thin strips

7. Add onions, carrots, beets, peppers to the puree and simmer over low heat for 1 hour, stirring

8. Grind in a blender hot peppers without seeds and garlic, add to salad

9. Add vinegar

10. Mix everything thoroughly and simmer for another 10-15 minutes

11. Immediately place the finished salad into sterile jars and seal with sterile lids.

Beet salad Classic

Ingredients:

• 1 kg boiled beets
• 1 lemon
• 1 heaped teaspoon salt
• 4 tablespoons sugar
• 4 tablespoons vegetable oil

Preparation:

1. Grate the beets, pre-cooked until tender, on a coarse grater

2. Add salt, sugar, butter

3. Squeeze lemon juice

4. Place on the fire and simmer from the moment of boiling for 15 minutes, stirring

5. Place in sterilized jars and seal with sterilized lids.

6. Turn the jars over, wrap them in a warm cloth and leave until completely cool.

Korean beet salad

Ingredients:

Preparation:

1. Grate the beets with a Korean carrot grater

2. Add oil, salt, mix thoroughly

3. Simmer the beets over low heat, stirring for 1 hour.

4. Cool the beets in cold water, pour water into a basin and lower the pan there

5. Grate the garlic on a fine grater

6. Add sugar, hot pepper, vinegar, mix

7. Place the finished salad in sterilized jars and screw tightly with sterilized lids.

Ingredients:

Preparation:

1. Wash and peel all vegetables
2. Grate the beets on a coarse grater
3. Grate carrots on a coarse grater
4. Cut tomatoes into slices
5. Cut the onion into half rings
6. Pepper cut into strips
7. Chop garlic
8. Gently mix everything in a large saucepan
9. Add salt, sugar, oils and put on fire
10. After boiling, simmer over low heat for 30 minutes
11. After 20 minutes, add garlic and vinegar, stir
12. Add spices and hot pepper to taste
13. Place the finished salad in sterile jars and cover with sterile lids.
14. Wrap in a warm cloth and leave to cool

Beetroot salad for the winter with beans

Necessary:

• 4 kg boiled beets
• 1 kg bell pepper
• 500 gr. Luke
• 1 liter boiled beans
• 1 cup vegetable oil
• 1 cup of sugar
• 1 tablespoon salt
• 1 glass of water
• 1 cup vinegar 9%

Preparation:

1. Peel the pepper from seeds and cut into strips
2. Grate the beets on a coarse grater
3. Cut the onion into strips
4. Mix all the vegetables with the beans
5. Add sugar, salt, butter
6. Mix everything thoroughly and cover with a lid.
7. Place on low heat and simmer for 40 minutes, stirring
8. 5 minutes before readiness, add vinegar and stir
9. Place the finished salad in sterilized jars and cover with sterilized lids.
10. Place the jars in a large bowl with a towel on the bottom and fill with water.
11. Sterilize 500 ml jars for 20 minutes and roll up the lids
12. Turn over and let cool

Czech beet salad with cabbage

You will need:

• 1 kg beets
• 1 kg cabbage
• 200 gr. Luke
• For the marinade (per 1 liter of water):
• 200 gr. vinegar
• 200 gr. Sahara
• 120 gr. salt

Preparation:

1. Boil the beets until tender, peel and cut into strips
2. Shred cabbage
3. Cut the onion into rings
4. Place the vegetables on the fire and cook for 10 minutes
5. Bring water to a boil, add salt, sugar, vinegar
6. Place the still hot salad in sterilized jars and pour in the marinade.
7. Place the jars in a large container with a cloth at the bottom and fill with water.
8. Sterilize 1 liter jars in boiling water for 15 minutes

Beet salad for the winter Alenka

Ingredients:

Preparation:

1. Place the tomatoes in boiling water for 2 minutes and remove the skins
2. Peel the pepper from seeds
3. Grind peppers, tomatoes and garlic in a blender
4. Finely chop the onion and sauté in a pan heated with oil.
5. Add vegetables, salt, sugar, vinegar to the onion
6. Boil vegetables for 3 minutes
7. Peel the beets and grate them onto Korean carrot graters.
8. Add to the rest of the vegetables and simmer for 40 minutes over low heat.
9. Finely chop the parsley and add to the salad, mix
10. Simmer the salad, stirring for another 10 minutes and remove from heat.
11. Place the finished salad in sterilized jars and cover with sterilized lids, let cool

Beet salad Winter pleasure

Necessary:

• 1 kg beets
• 125 gr. carrots
• 125 gr. sweet pepper
• 125 gr. Luke
• 125 gr. tomato
• 0.5 tbsp. vegetable oil
• 6 cloves garlic
• 1.5 tablespoons sugar
• 1 heaped teaspoon salt
• 50 ml vinegar 9%
• 1/2 teaspoon black pepper
• 1/2 teaspoon red hot pepper

Preparation:

1. Grate the beets on a Korean grater

2. Grate the carrots with a Korean grater

3. Peel the pepper from seeds and cut into strips

4. Cut the onion into half rings

5. Finely chop the garlic

6. Grate the tomatoes on a coarse grater

7. Place all vegetables, except peppers, in a saucepan

8. Add sugar, salt, butter and mix thoroughly

9. Place the pan on low heat and simmer for 1 hour from the moment it boils.

10. 5 minutes before readiness, add peppers and vinegar, stir

11. Place the prepared salad into sterilized jars and seal with sterilized lids.

Preparing borscht for the winter in a slow cooker video recipe

If you liked the suggested recipes and used them for your preparations, write reviews in the comments and share them with friends

The beets turned out great! There are a lot of vegetables, large and juicy. This is undoubtedly very good, but what to do with such a harvest? There is no cellar, so most of the beet will be lost. In this case, homemade preparations always come to the rescue. We invite you to consider best recipes with beetroot for the winter, which will allow you to preserve the royal harvest and provide variety on the table during the cold season.

There are infinitely many recipes for beet preparations - they are all original and useful

How to prepare beets?

Beets are a product that is often unfairly ignored. But in fact, this simple, cheap and accessible vegetable surpasses many of its “close relatives” in terms of nutritional value and healing qualities. Beetroot is the prevention of cancer, intestinal problems, and also an additional “motor” for the brain, which increases the activity of its cells. If you eat this root vegetable daily, you can significantly improve your health while saving a significant amount of money. Preserving beetroot for the winter will allow you to receive vitamins all year round. So, let's go to the kitchen.

Pickled beets

Marinated beetroot for the winter is not only an excellent snack, it can be added to salads or served as a side dish for meat or fish.

Prepare ingredients:

• beet – 900 g;
• horseradish root – 20 g;
• sugar – 55 g;
• citric acid – 2 teaspoons;
• water - half a glass;
• salt - to taste.

Cooking process.

1. Wash the beets, add water and boil until tender.
2. We peel our main ingredient and grate it on a beetroot grater.
3. Grind the horseradish root.
4. We proceed to preparing the marinade - add salt, citric acid and sugar to the water, stir until the bulk components are completely dissolved.
5. Combine beets with horseradish and place in sterilized jars.
6. Pour marinade over vegetables.
7. Boil water in a large container, place jars of beets and sterilize for several minutes.
8. We roll up the jars with lids and transfer them to a storage place.

Beet caviar

Buryak caviar is not only tasty, but also very original. This preparation will not be expensive and will definitely add variety to the winter table. We assure you, this recipe deserves your attention.

Prepare ingredients:

• beet – 2 kg;
• tomatoes – 700 g;
• bell pepper – 330 g;
• onion – 200 g;
• garlic – 80 g;
• salt – 2-2.5 tablespoons;
• vegetable oil– 250 ml;
• 9% table vinegar– 80 ml.

Cooking process.

1. Wash the beets and grate them on a beetroot grater.
2. We also thoroughly wash the tomatoes under running water and cut them into slices.
3. bell pepper and onion chop into half rings.
4. We free the garlic from the husk and pass it through a press.
5. Bring the oil to a boil and add the onion.
6. When the onion becomes transparent, add tomatoes to it, cover the container with a lid and simmer the contents for 5 minutes.
7. After the specified time has passed, we send it to the vegetables. bell pepper, wait until everything boils and pour in vinegar.
8. Mix everything thoroughly, add beets, sugar and salt.
9. Cover the container with a lid and simmer over low heat for about 40 minutes.
10. Add the garlic, mix the caviar and pour it into hot, clean jars.
11. Roll up the lids, turn the necks down, wrap and leave until completely cool.

Beet salad

The following recipe for beet salad for the winter is extremely popular among housewives. It is healthy and very tasty. Let's cook.
Prepare ingredients:

• beet – 1-1.2 kg;
• onions – 500 g;
• vegetable oil – 75-80 ml;
• salt – 0.5 tablespoon;
• 9% table vinegar – 50 ml.

Cooking process.

1. First of all, we pay attention to the main ingredient - we peel the beets and grate them on a beetroot grater.
2. Next, peel the onion and cut it into half rings.
3. Combine vegetables in one container, pour in oil and vinegar, add salt and sugar.
4. Mix everything thoroughly and leave for 12 hours.
5. When the mixture has infused, it must be transferred to the stove and simmered over low heat for 20 minutes.
6. Quickly transfer the still hot salad into clean jars and roll up the lids.

Dressing for borscht

Preparing borscht dressing with beetroot for the winter is a matter of honor for every housewife. After all, you must agree, what could be more pleasant than enjoying rich summer borscht in the chilly winter? Moreover, preparing this dish using dressing is an activity that will not take more than half an hour.

The beauty of this dressing is that you can add most of the ingredients for borscht into it. In other words, everything that is in this moment is at hand.

Prepare ingredients:

• beet – 3 kg;
• tomatoes – 1 kg;
• carrots – 1 kg;
• white cabbage - a large fork;
• onions – 5 heads;
• bell pepper – half a kilo;
• sugar – 250 g;
• 9% table vinegar – 200 ml;
• salt – 4 tablespoons;
• vegetable oil – 250 ml.

Cooking process.

1. We thoroughly wash the vegetables in running water.
2. Finely chop the onions, tomatoes and bell peppers.
3. Peel the beet and carrots and chop them on a coarse grater.
4. Finely chop the cabbage.
5. Fill a saucepan with a capacity of at least 8 liters with vegetables.
6. Pour in oil and vinegar, add sugar and salt.
7. Mix everything thoroughly and simmer over low heat for about 20 minutes.
8. Place the hot dressing into clean jars and cover with lids.

Borscht dressing without cabbage

Buryak for winter borscht can be prepared according to another recipe.

Prepare ingredients:

• beets – 1.4-1.5 kg;
• tomatoes – 1 kg;
• celery root – 200 g;
• carrots – 1 kg;
• bell pepper – 1.4-1.5 kg;
• parsley - a large bunch;
• dill - a large bunch;
• salt – 3 tablespoons.

Cooking process.

1. First, wash and peel the vegetables thoroughly.
2. We pass the tomatoes through a meat grinder or chop them using a blender.
3. Chop the bell pepper into small strips.
4. Grate carrots, beets and celery on a beetroot grater.
5. We wash the greens in large quantities running water and finely chop.
6. Place the tomatoes in a large saucepan and place it on the heat.
7. Simmer the tomatoes with minimal gas supply for 10 minutes.
8. Then add beets, carrots, celery, herbs, salt and simmer for another 15 minutes.
9. Quickly pour the finished dressing into sterilized jars and seal.

As you can see, preserving beetroot for the winter is not at all a troublesome task, and certainly not costly. Make homemade preparations with pleasure, and they will definitely give you delicious taste and diversify the menu in winter.

All materials on the Priroda-Znaet.ru website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

About the benefits and nutritional value The ancient people knew beets. Yes, on Far East and in India, wild root vegetables were eaten, which gave rise to all modern species and beet varieties. And the inhabitants of Babylon widely used beets for treatment infectious diseases, fever and other serious illnesses. 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. Concerning healing properties, then beets are “out of competition”. Firstly, the root vegetable contains flavonoids that help reduce blood pressure, increasing 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 performance digestive system, reduces the risk of thyroid diseases, promotes the removal of toxins and decay 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 go amazingly with different 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 affordable vegetables that provide beneficial influence to 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. Take advantage of our step by step recipe with a photo, and you will prepare very tasty 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. Having prepared several cans of grated beets for the winter, according to 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 is better to serve beet borscht with a slice fresh bread and a spoonful of sour cream - 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

On winter time traditionally there are many holidays - 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 delicious canned salad made from beets and tomatoes for the winter will be an excellent addition to the holiday and everyday menu. Prepare a couple of jars of beetroot salad according to our recipe without sterilization - 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 again place the pan with the vegetables under a cold stream. 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 approximately 10 minutes. Spicy “Korean” beet salad is ready!

How to store beets in winter at home - video

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

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:

1. 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.
2. Let it cool and cut into halves or quarters. Can be cut into thin slices or strips.
3. Place the pieces in sterilized jars, add bay leaves and prepare the marinade.
4. 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.
5. Add vinegar to the boiling brine and pour into a jar.
6. 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.
7. 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:

1. Ripe root vegetables need to be peeled and cut into pieces.
2. Next, they need to be placed in a suitable container, sprinkling the layers of beets with cumin seeds.
3. Rye flour needs to be dissolved in warm water and pour this mixture over the beets.
4. Cover with a clean cloth and press down with pressure.
5. Leave in a warm place to ferment for about two weeks.
6. 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:

1. Peel small beets and boil.
2. Blanch the plums for about 2-3 minutes. Cut the apples into slices and place in boiling water for a couple of minutes.
3. Cut the beets into slices or circles and place in prepared jars, alternating layers with apples and plums.
4. Whole beets look beautiful in jars if they are small enough.
5. Prepare the brine; you can add other spices.
6. Pour hot brine over your preparations and seal tightly with lids.
7. If you store these pickled products in the refrigerator, you can do without sterilization.
8. 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.