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, preparing it requires a lot 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 peppers, they are also peeled, 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. Place it on high heat and then add vegetable oil, onions and carrots. 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. Her in the right quantity Place in strong meat broth and bring 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 and then cold water, after which they are shaken vigorously and finely chopped 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.
In mid-autumn, beet preparations in my kitchen are the final chord of the canning season. When various jams, preserves, compotes and salads have already been prepared, and there are several boxes of beets on the balcony, there is nowhere to go, and you urgently need to come up with something tasty and healthy from beets for the winter.
Many modern housewives do not pay attention to beet preparations. special attention, believing that this vegetable is affordable all year round. Meanwhile, there are a lot interesting recipes, capable of significantly enriching and expanding the range of our usual winter preparations, especially during fasting. In addition, beet preparations such as, for example, borscht dressing significantly save time and make life easier for modern women.
There are not yet many beetroot recipes for the winter in my collection, but I honestly promise you that every year I will add new, interesting and tasty recipes to this page.
Beetroot salad for the winter with fried onions
I want to present to your attention an excellent preparation - beet salad for the winter with fried onions. What is it good for? Well, firstly, to prepare it you need very simple ingredients - beets, garlic and onion. Secondly, such preservation is very easy to prepare, so even a housewife who is not at all experienced in preparation can handle it. And thirdly, it turns out really very tasty, moderately spicy, bright and interesting. How to cook, see.
Beetroot salad for the winter with bell peppers and onions
If you like simple but delicious preparations From quite accessible ingredients, I would like to suggest you make a beet salad for the winter with bell peppers and onions. This preservation is another confirmation of the fact that for cooking delicious recipe It’s not at all necessary to invent something like that. Beets, onions and bell pepper available in great abundance in late summer and early autumn, so prepare delicious salad It won’t be difficult to make beets for the winter. How to cook, see.
In September-October, when the season of delicious “beet vinaigrette” begins, I don’t mind spending half a day of my time to put away a few servings of this tasty snack for the winter. But it’s very convenient in winter - we take out a jar from the cellar or pantry, and delicious snack already on the table, no need to prepare anything special. Recipe .
Delicious winter borscht dressing with tomatoes
Despite the fact that it’s the 21st century outside, borscht in jars for the winter is still relevant! This borscht dressing can also be eaten as a salad, but appearance It’s generally not much different from beet salad. Recipe .
Beets pickled for the winter “Behind the glass”
Search interesting blanks from beets? Try making pickled beets! The pickled beets 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.” I wrote how to cook.
According to legends, heroes in Rus' believed that it gave strength and helped fight various ailments, ordinary people baked it in the oven and served it with tea, and Russian beauties blushed their cheeks with it. Completely unpretentious, not picky and somehow even invisible, but at the same time simply irreplaceable in our Everyday life. Without it, borscht is not borscht, and vinaigrette is not vinaigrette, and you can’t cook beetroot without it. Can you guess what we're talking about? Of course, about beets. No other vegetable requires so little input from us and provides so many benefits. Moreover, absolutely everything about beets is edible: as they say, both the tops and the roots. Many people have no idea that anything can be created from this juicy, sweetish beauty with an incomparable color shade.
According to the advice of nutritionists, beets should be eaten raw or baked more often in order to extract the maximum of what nature has accumulated in it. After all, according to nutritional value And medicinal qualities Beetroot has no equal among other vegetables. One of the most remarkable qualities of beets is its ability to be stored. for a long time, which allows you to use this healthy vegetable for food throughout the year. You can, of course, be content with a harvest of root crops, carefully collected and stored in the basements. And if there is no basement or cellar, you can make beets for the winter using other methods, more interesting and original. Beet preparations for the winter surprise with their variety. It is pickled, fermented, frozen, kvass is made from it, and even jam is made. It is delicious in any form, with or without the addition of other products, and goes wonderfully with almost all vegetables. Pickled or pickled beets are perfect both as a side dish for meat or fish, and as a vitamin salad. And as for preparing it from a jar, when the borscht is prepared in literally a minute, you just need to add the contents to the pan with the broth, and there’s nothing to say! In addition, if your family still slightly dislikes beets, then preparing beets for the winter in this form will help them look at this vegetable in a completely different way.
Ingredients:
5 kg beets,
2 stacks Sahara,
1 tbsp. salt,
300 ml 9% table vinegar,
cloves - to taste.
Preparation:
Boil the beets until tender (you need to cook them without salt, and a pinch of sugar added to the water will make the color of your workpiece unusually beautiful, fiery red). If the beets are large, cut them into quarters. Drain the beet broth, save 2 cups of the broth, cool the beets and peel them. Fill each of the prepared sterilized jars with beets (you can cut them into circles or strips), add a few cloves and pour over the marinade made from sugar, beet broth, vinegar and salt and brought to a boil over high heat. Close the lids and sterilize for 10 minutes. Roll up.
Ingredients:
2 kg beets,
25 g horseradish root,
100 g sugar,
250 ml water,
20 g citric acid,
salt - to taste.
Preparation:
Boil the washed beets for 45 minutes, cool, peel and grate on a coarse grater. Peel the horseradish and pass through a meat grinder. Dissolve in a glass of water citric acid, add sugar and salt. Pour this solution over the beets and horseradish and stir. Place the finished mixture in jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25 minutes. Roll up.
Ingredients:
beets, onions.
For marinade per 1 liter of water:
100 ml apple cider vinegar,
100 g honey,
3 carnations,
10 peas black pepper,
15 g salt.
Preparation:
Cut the peeled beets in half, each half into thin slices. Place in a saucepan and pour over the marinade; to prepare it, simply combine all the ingredients and stir. Place the pan with the beets in the marinade on the fire and boil for 3 minutes. Then place the hot beets in jars, topping them with chopped onions. Pour the marinade in which the beets were cooked and sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. Roll up.
Ingredients:
1.5 kg beets,
1 kg plums,
1.2 l apple juice,
1 stack Sahara,
1 tbsp. salt,
5 buds of cloves.
Preparation:
Boil the beets, peel them and cut into thick slices. Wash the plums and remove the pits. Place beets and plums in jars in layers to the very top, place cloves between the layers. Prepare the marinade. To do this, dissolve in apple juice sugar and salt and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll up.
Ingredients:
1 kg beets,
150 g onion,
2 tbsp. salt,
3 bay leaves,
8 allspice peas,
3 carnations,
4 black peppercorns,
½ tsp. coriander
Preparation:
After boiling the beets, immediately immerse them in cold water for a few minutes, peel and cut into medium cubes. Cut the onion into slices. Place the beets in jars, top with onions and spices, and fill with hot brine made from 1 liter of water and salt, brought to a boil. Sterilize jars: 0.5 l - 30 minutes, 1 l - 40 minutes. Roll up.
Soak the beets in warm water for a few hours. Then wash it thoroughly with a brush, peel and cut into thin circles or strips. Place in 3 liter jars(fill about ⅔ of the jar with beets), fill with warm boiled water and place in warm place. To speed up the fermentation process, add rye crusts to the jars. After a week, remove the mold from the surface. Pour the beet kvass into clean bottles, and leave just enough liquid in the jars to cover the beets. Store both in a cool place.
Ingredients:
500 g beets,
1 kg cabbage,
300 g carrots,
300 g bell pepper,
300 g onion,
500 ml tomato juice,
1 liter of water,
1 tbsp. Sahara,
2 tbsp. salt,
9% vinegar - 2 tbsp. into each jar.
Preparation:
Cut the seeded pepper into thin strips, grate the carrots and beets on a coarse grater. Chop the cabbage and combine with carrots, peppers and beets. Place everything in an enamel pan and cover with tomato juice. In a separate container, combine salt, sugar, water and bring to a boil. Pour the resulting brine into the vegetables and heat for 30 minutes over low heat. Pour hot borscht into sterilized liter jars, add 2 tablespoons to each. 9% vinegar, roll up, turn upside down and wrap.
Ingredients:
1 kg beets,
1 kg carrots,
1 kg tomatoes,
1 kg sweet pepper,
1 kg of onion,
1 pod of hot pepper,
100 g salt,
200 ml vegetable oil,
ground black pepper - to taste.
Preparation:
Grate the beets and carrots on a coarse grater, chop the onion. Remove the seeds from the pepper and cut it into rings. Cut the tomatoes into pieces. Lightly fry all the vegetables in vegetable oil, place in a pan, add salt, pepper, hot pepper and cook for 5 minutes. Place the hot mass in sterilized jars, roll up and wrap.
Ingredients:
4 young beets with tops,
3 carrots,
3 onions.
For brine (per 1 liter of water):
1 tbsp. salt,
4 tbsp. chopped greens.
Preparation:
Cut the beets and carrots into slices, finely chop the tops, and chop the onion. Place beet tops, beets and carrots in layers in an enamel pan, sprinkling the layers with onions. Fill everything with brine made from water, salt and herbs. Place a circle on top and apply pressure. Leave for 3 days at room temperature. After the expiration date, place the mixture in sterilized jars, close with nylon lids and place in a cool place.
Ingredients:
4 kg beets,
1.5 kg tomatoes,
500 g sweet pepper,
500 g onions,
200 g grated garlic,
200 g sugar,
60 g salt,
500 ml vegetable oil,
150 ml 9% vinegar.
Preparation:
Place onion, cut into half rings, into boiling vegetable oil, add tomatoes, cut into rings. After 3-5 minutes, add the bell pepper, seeded and cut into half rings. Bring to a boil, pour in vinegar, stir, add coarsely grated beets, salt, sugar and cook for 30-40 minutes. At the end, add the garlic, stir, place in sterilized jars and roll up.
Ingredients:
500 g peeled beets,
500 g peeled eggplants,
500 g apples without core,
1 tbsp. salt,
3-4 tbsp. Sahara,
3/4 tbsp. vegetable oil.
Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Place everything in a saucepan, add salt, sugar, stir and leave for 1 hour. Then add vegetable oil and put on fire. Cook for 30 minutes from the moment of boiling over low heat under a lid and 10 minutes without a lid. Place the hot caviar into jars, roll it up, and wrap it up.
Ingredients:
1 kg beets,
1 kg cabbage,
200 g onions,
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
3 tbsp. 9% vinegar.
Preparation:
Cut the boiled and peeled beets into strips. Cut the onion into rings and shred the cabbage. Dissolve salt and sugar in boiling water, pour over vegetables and cook for 10 minutes. Add vinegar at the end. While hot, place the salad in 0.5 liter jars, sterilize for 25 minutes and roll up.
Ingredients:
4 kg beets,
1.5 kg tomatoes,
500 g onions,
1 kg bell pepper,
300 g garlic,
3 bunches of dill,
3 bunches of parsley,
500 ml vegetable oil,
1 tbsp. salt with top
1 tbsp. Sahara,
200 ml 9% vinegar.
Preparation:
Grate the beets on a coarse grater, pass all other ingredients through a meat grinder. Combine everything together, stir and cook over low heat for 40 minutes covered and 20 minutes without a cover. Place hot into jars and seal.
Ingredients:
2 kg boiled beets,
400 g beans,
400 g carrots,
400 g onions,
350 g tomato paste,
300 ml vegetable oil,
black pepper, salt - to taste.
Preparation:
Grate the boiled beets and carrots on a coarse grater, boil the beans until tender, cut the onion into rings. Fry carrots and onions in vegetable oil, add tomato paste, pepper, salt. Mix everything and simmer for 40 minutes. Place hot into jars and seal.
Ingredients:
1 kg beets.
For the marinade:
½ cup vegetable oil,
3 tbsp. Sahara,
1 tsp salt,
4-5 tbsp. 9% vinegar,
1 tsp ground black pepper,
2 tsp cilantro seeds,
1 large head of garlic,
10 walnut kernels,
ground red pepper.
Preparation:
Chop the garlic walnuts crush with a knife and chop finely, pound the cilantro in a mortar. Combine all the ingredients for the marinade and mix well. Pour the marinade over the beets, mix again and place under pressure for a day in a cool place. Then place the beets in jars, cover with a nylon lid and store in the refrigerator.
Ingredients:
1.2 kg beets,
2 kg sugar,
1 lemon.
Preparation:
Boil or bake the beets until half cooked. Then cool and pass through a meat grinder. Grate the lemon. Mix the beets with sugar and lemon and cook for 1 hour until the syrup thickens. Place the finished jam into sterilized jars and roll up the lids.
Drying beets
Wash the root vegetables thoroughly, peel them and cut them into small noodles. Blanch in boiling salted water (5 g salt per 1 liter of water) for 3 minutes. Then immediately cool in cold water. Dry the beet noodles at 85°C for 6 hours. An electric dryer can also cope with this task.
Ingredients:
1 kg beets,
50 g chopped dry marjoram,
50 g dry chopped parsley.
2 tbsp. salt.
Preparation:
Select small beets, wash them thoroughly, put them in a saucepan, pour boiling water over them and cook for an hour over low heat. Cool and peel the beets, cut them into thin slices, sprinkle with marjoram and parsley. Mix carefully so as not to damage the circles. Place the beets on a baking sheet in one layer and place in an oven preheated to 100 degrees for 1 hour. Open the oven occasionally to release steam. Then remove the dried beets from the oven, cool, put in dry jars, cover with a plastic lid and store in the refrigerator. Beets can be dried in an electric dryer.
Freezing beets
Wash the root vegetables well, peel, chop finely or coarsely (you can grate them) according to your choice. Distribute the beets into bags in a thin layer, getting rid of excess air, or place them in containers in small portions intended for preparing one dish, so that once again Do not defrost the beets and place them in the freezer. Beets can be used to prepare your favorite dish without defrosting.
Beet preparations for the winter are tasty, healthy, and varied! So, dear housewives, spare no effort and time, everything will come back to you with pleasure from the results obtained and the praise of loved ones.
Happy preparations!
Larisa Shuftaykina
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:
- 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.
- 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.
- Cut the peeled beets into medium-sized strips.
- 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.
- 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:
- We wash the vegetables for dressing under running water and peel them (beets and carrots).
- Pour boiling water over the tomatoes and remove the skin. Then we pass it through a meat grinder and get tomato puree.
- Remove the seeds from the pepper and cut into medium-sized pieces or strips.
- Grate the peeled beets and carrots on a coarse grater.
- Pour the tomato puree into a large saucepan and place over medium heat. After boiling, simmer for about 10 minutes.
- 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.
- 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:
- We wash the beets and carrots, peel them and grate them on a fine grater.
- Peel the onions and cut into small pieces.
- We also wash the tomatoes and cut them into small cubes.
- Take a large saucepan and mix vegetable oil, tomato juice, sugar and salt in it. Place on medium heat and bring to a boil.
- Then put the grated carrots and chopped onions into the pan, add the peeled garlic.
- Boil for 10 – 15 minutes and add chopped tomatoes and beets. Mix all ingredients thoroughly and continue to simmer for another 15 minutes.
- 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:
- 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.
- 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.
- We clean the vegetables and grate them on a special “Korean” grater. Place in a bowl, add sugar, salt, pour vinegar and mix thoroughly.
- 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.
- Mix the spices according to the recipe, squeeze out the garlic and mix - in a separate container.
- 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 should 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 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 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 significant amount funds. 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.
- Wash the beets, add water and boil until tender.
- We peel our main ingredient and grate it on a beetroot grater.
- Grind the horseradish root.
- We proceed to preparing the marinade - add salt, citric acid and sugar to the water, stir until the bulk components are completely dissolved.
- Combine beets with horseradish and place in sterilized jars.
- Pour marinade over vegetables.
- Boil water in a large container, place jars of beets and sterilize for several minutes.
- 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.
- Wash the beets and grate them on a beetroot grater.
- We also thoroughly wash the tomatoes under running water and cut them into slices.
- Chop the bell pepper and onion into half rings.
- We free the garlic from the husk and pass it through a press.
- Bring the oil to a boil and add the onion.
- When the onion becomes transparent, add tomatoes to it, cover the container with a lid and simmer the contents for 5 minutes.
- After the specified time has passed, add bell pepper to the vegetables, wait until everything boils and pour in vinegar.
- Mix everything thoroughly, add beets, sugar and salt.
- Cover the container with a lid and simmer over low heat for about 40 minutes.
- Add the garlic, mix the caviar and pour it into hot, clean jars.
- 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.
- First of all, we pay attention to the main ingredient - we peel the beets and grate them on a beetroot grater.
- Next, peel the onion and cut it into half rings.
- Combine vegetables in one container, pour in oil and vinegar, add salt and sugar.
- Mix everything thoroughly and leave for 12 hours.
- When the mixture has infused, it must be transferred to the stove and simmered over low heat for 20 minutes.
- 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.
- We thoroughly wash the vegetables in running water.
- Finely chop the onions, tomatoes and bell peppers.
- Peel the beet and carrots and chop them on a coarse grater.
- Finely chop the cabbage.
- Fill a saucepan with a capacity of at least 8 liters with vegetables.
- Pour in oil and vinegar, add sugar and salt.
- Mix everything thoroughly and simmer over low heat for about 20 minutes.
- 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.
- First, wash and peel the vegetables thoroughly.
- We pass the tomatoes through a meat grinder or chop them using a blender.
- Chop the bell pepper into small strips.
- Grate carrots, beets and celery on a beetroot grater.
- We wash the greens in large quantities running water and finely chop.
- Place the tomatoes in a large saucepan and place it on the fire.
- Simmer the tomatoes with minimal gas supply for 10 minutes.
- Then add beets, carrots, celery, herbs, salt and simmer for another 15 minutes.
- 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.
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