Old recipes for beets for the winter. Beet preparations for the winter

Beets for the winter in jars- This is a useful addition to any dish. There are various variations in the preparation of the workpiece. We advise you to try several options at once so that you have the opportunity to choose.

Recipe for beets for the winter in jars

Required Products:

Lavrushka
- sugar, salt - 1.3 tbsp. spoons
- liter of boiled water
- beet root vegetable
- cloves - a couple of pieces
- acetic acid – 60 g

Cooking features:

Sort through the root vegetables, cut off the “tails,” and remove any damage. Place in a large container, fill with water, and boil until soft. This will take approximately 40 minutes. Large vegetables need to cook a little longer. Before draining the liquid, check the degree of readiness of the vegetables - aim for it to be like a vinaigrette. Now you can drain the water and transfer the vegetables to a bowl. After cooling, cut off the peel. Chop the peeled vegetables into strips. Make the marinade mixture: boil water, dissolve salt, sugar, add spices according to the recipe. Stir and add vinegar. Pack the beets into clean jars and pour in the hot marinade. Cover with lids and place in a large saucepan with warm water. Place on the stove, after the start of bubbling, hold the container for 10 minutes. Transfer to the pantry.

Bell pepper – 2.6 kg
- tomatoes, carrots – 2.1 kg each
- beet roots – 3 kg
- fresh parsley - half a root
- a bunch of greenery
- a bunch of dill, celery
- kitchen salt

Subtleties of preparation:

Wash the vegetables, cut off the peel. Pour boiling water over the tomatoes and remove the skins. Pass through a meat grinder to obtain tomato puree. Remove the pepper seeds and chop into pieces. Grate the peeled carrots and beets. Pour the tomato puree into a large container, set the flame to medium-low, and cook for 10 minutes after boiling. Add grated vegetables, combine with chopped pepper. Stir the contents, add salt to taste, add chopped herbs, simmer for 15 minutes. Pre-sterilize the containers, spread out the hot borscht dressing.

Preparing beets for the winter in jars

Prepare the components:

Garlic clove – 2 pcs.
- salt - half a glass
- vegetable oil – 0.5 cups
- A glass of tomato juice
- tomatoes – 4 pcs.
- a tablespoon of sugar
- onion – 3 pcs.

How to cook:

Wash the carrots and beets, peel and grate. Cut the peeled onions into small pieces. Chop the washed tomatoes into small cubes. Prepare a spacious bowl, combine tomato juice, vegetable oil, dilute kitchen salt and granulated sugar. Place over medium heat and boil. Place chopped onion and grated carrots in a saucepan, add peeled garlic. Cook for 10 minutes, add beets and tomatoes. Stir thoroughly and cook for exactly 15 minutes. Add vinegar to the vegetable mixture, pack into jars and screw on the lids.

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How to prepare beets for the winter in jars

Ingredients:

Garlic clove – 6 pcs.
- beet root vegetable – 1 kg
- acetic acid – 3.21 tbsp. spoons
- ground red and black pepper – ½ tsp each.
- a large spoon of sugar
- a small spoon of ground coriander
- sunflower oil – 3 tbsp. l.

How to cook:

Wash the beet roots, cut off the leaves and “tails”, and transfer to a large saucepan. Add water on top, wait until it boils and cook for 10 minutes. After boiling the beets, drain the liquid and place the pan under cold water again. Wait until completely cooled down. Peel the vegetables and grate on a coarse grater. Place in a bowl, add salt, sprinkle with sugar, pour over vinegar, and mix thoroughly. Place the salad in clean jars, compact tightly, and leave for half an hour. Add spices to taste, squeeze garlic here, stir. Place a frying pan on the fire, pour in oil, add garlic and spices, stir, continue frying for 10 seconds. Pour the toasted spices into jars and cover with lids. Pasteurize additionally so that the product can be stored for as long as possible.

Try also.

Cabbage with beets for the winter in jars

- beets, cabbage – 2 kg each
- kitchen salt – 2.12 tbsp. l.
- liter of water
- garlic head
- bitter pepper
- vegetable oil – 95 ml

Cooking steps:

Peel the cabbage head and cut into a couple of pieces. Carefully dice each half. Peel the beet root and chop it into cubes. Sterilize containers and place vegetables in dense layers. The beet layer should alternate with the cabbage layer. Once the container is half full, add a layer of minced garlic and pepper. Continue alternating vegetables. Pour water into a container, dissolve granulated sugar and coarse salt, and boil. Add vegetable oil, stir, pour into jars, and screw tightly.

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Recipe for preparing beets in jars

Ingredients:

Tomatoes – 2 kilograms
- beets – 3.1 kg
- carrots – 2.1 kg
- kitchen salt
- greens
- sweet pepper – 3 kg

How to cook:

Wash and peel the vegetables. Chop beets, carrots and sweet peppers into strips. Chop the greens. Grind the tomatoes in a blender bowl. Pour the tomato mass into a container and simmer for 10 minutes. Add chopped vegetables and herbs to the tomatoes and add salt to taste. Stew should continue for 15 minutes. The finished dressing remains to be packaged in jars and sealed with lids.

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Beets pickled for the winter in jars

Ingredients:

Acetic acid – 190 g
- fresh beets – 2.1 kg
- sugar, coarse salt - 2 tablespoons each
- ground coriander – 2.1 tsp.
- sunflower oil – 8.1 tbsp.
- ground red and black pepper – a teaspoon
- garlic cloves – 15 pcs.

How to cook:

Wash the beets thoroughly, place them in a saucepan, pour in cold water, bring to a boil over medium heat, and cook for 15 minutes. Remove with a slotted spoon and cool completely. Peel the cooled beets, grate them, place them in a bowl, sprinkle with sugar, salt, spices, and pour over acetic acid. Pack the salad into heated jars, compact tightly, and leave for 40 minutes. Heat a frying pan, add vegetable oil, heat for 15 minutes, fry the crushed garlic. Pour the mixture into containers, screw on tin lids, wrap in a blanket, cool in the room, and take it to a cool basement for storage.

Consider and.

How to pickle beets for the winter in jars

Required Products:

Garlic – 295 g
- sugar – 95 g
- white onion, carrot – 1 kg each

- kitchen salt – 145 g
- 1 kg sweet pepper
- table vinegar – 300 ml
- liter of clean water
- sunflower oil – 290 g

How to prepare:

Wash the beetroot, peel and chop into rings. Rinse the carrots and rub. Remove seeds and tails. Chop the pulp thinly. Peel the onion and chop into half rings. Divide the garlic into cloves and chop finely with a knife. Select a thick-walled saucepan, heat the sunflower oil, and add a golden onion. Add vegetables, simmer for about 20 minutes. Add garlic and pepper, stir gently, cook for ten minutes. At the same time, cook the marinade filling. Dissolve sugar in water, add salt and boil. Keep on fire until the crystals are completely dissolved. Pour in vinegar and boil for 5 minutes. Pack the vegetables, pour boiling marinade over them, and quickly roll up.

Appreciate and.

Pickled beets for the winter in jars recipes

Required components:

Half a cinnamon stick
- acetic acid - half a liter
- beet roots – 2 kg
- lard, sugar - 2.1 tbsp each.
- liter of clean water
- laurel leaf – 4 pcs.

How to cook:

Wash medium-sized beet fruits thoroughly, dry them, cook until tender and place in a colander to drain off any remaining liquid. Once the root vegetables have cooled completely, place them tightly in containers. For the marinade, dissolve sugar and salt in water, add black peppercorns, and boil over medium heat. Continue cooking for 10 minutes, add vinegar, add cinnamon and bay leaves, cook for another 5 minutes. Pour over the vegetables, cover with lids, and leave on the kitchen counter for 20 minutes.

Do and.

Beet salad for the winter in jars

Components needed:

Onions, red beans – 0.6 kg each
- acetic acid – 3.1 tbsp. spoons
- tomato paste – 245 g
- carrots – 0.6 kg
- beet roots – 1.6 kg
- salt – 45 g
- sunflower oil – 190 g

How to cook:

Rinse the beans, soak for 14 hours, boil in slightly salted water, and cool. Wash all the vegetables, peel and finely chop. In an enamel container, mix the beans, tomato paste and vegetable oil, stir thoroughly, put on the stove, bring to a boil, add salt, simmer under the lid for a little over an hour. Add vinegar at the end, stir thoroughly, cook for 0.25 hours. Pack into dry jars, quickly roll up, unwrap, cover with a warm blanket, and let cool.

And one more preparation option:

Ingredients:

Salt, water, sugar - 2 tablespoons each
- beet roots – 2 kg
- black peppercorns – 5 pcs.
- a tablespoon of vinegar
- clove buds – 5 pcs.
- mustard seeds – 5 pcs.

How to cook:

Wash the beets, cook, cool. After the root vegetables have cooled completely, chop them into small cubes. Place in dry, sterilized jars. Boil the water for the marinade. After active bubbling begins, add salt and sugar and cook until completely dissolved. Add both types of pepper, mustard seeds, clove buds, cook for 10 minutes. Fill the containers with beets with boiling marinade. Add acetic acid, quickly roll up under iron lids.

Beetroot salad for the winter can be served as a full meal, snack, or even as a dressing for borscht. For those who will be dealing with canning for the first time, it will be easy to implement the recipe in their kitchen.

Some beet preparations are very different from what gourmets expect. Cooking time will vary depending on the amount of ingredients and cooking technology. But in most cases, it doesn’t take even an hour to complete the task. This is due to the fact that a considerable preparatory stage is necessary: peel and cut or grate the beets, prepare other ingredients, sterilization also takes a lot of time.

The taste of the salad is influenced by the type of beet: you should choose sweet, small in size and slightly soft.

How to prepare beet salad for the winter - 15 varieties

Housewives will especially like this recipe because the jars do not need to be sterilized, which takes a lot of time.

Ingredients:

Beetroot - 2 kg
Carrots - 250 g
Onion - 250 g
Tomatoes - 750 g
Bell pepper - 350 g
Garlic - 75 g
Hot pepper - 1/2 pod
Vegetable oil - 150 ml
Sugar - 100 g
Salt - 1.5 tbsp
Vinegar 9% - 100 ml

Preparation:

Grate the beets and carrots on a coarse grater. Chop the onion into cubes, chop the pepper into strips, and make a puree from the tomatoes.

Add sugar, butter and salt to the tomato mixture. Bring to a boil.

Place all the vegetables in the pan and simmer over low heat for about an hour. 15 minutes before the end of cooking, add vinegar, hot pepper and garlic.

As soon as the oven turns off, divide the salad into jars.

Vinegar can be replaced with citric acid diluted with water.

Pickled beets? Who has heard of such a dish? There are few such gourmets, although it turns out very tasty.

Ingredients:

Beetroot - 1 kg
Water - 1 l
Salt - 3 - 4 tbsp

Preparation:

Cut the beets into cubes. Make a brine from water and salt, pour it over the beets.

Cover with a lid and leave for 2 weeks. Periodically you need to look into the pan and remove the foam.

Prepare the jars and arrange the beets. Close the lid and let cool.

This version of canned beet salad requires a minimal set of ingredients.

Ingredients:

Beetroot - 1 kg
Sugar - 4 tbsp
Salt - 1 tsp
Lemon - 1 piece
Sunflower oil - 4 tbsp

Preparation:

The cooking process can be divided into the following stages:

1. Boil the beets and grate them on a coarse grater.

2. Pour oil into the bottom of the pan.

3. Place beets, salt, sugar and sprinkle with lemon juice.

4. Simmer over low heat for 15 minutes.

5. Place the hot salad in jars, wrap it and place it where there are no drafts.

Fans of spicy food will definitely love this salad: rich, spicy and aromatic.

Ingredients:

Beetroot - 1 kg
Chili pepper - 2 pcs.
Bay leaf - 2 pcs
Garlic - 2 cloves
Salt - 15 g
Sugar - 20 g
Vegetable oil - 70 ml
Vinegar - 70 ml

Preparation:

Grate the beets and chop the chili pepper. Prepare a marinade from oil, vinegar, sugar and salt. Pour beets and peppers over them.

Add bay leaf and place in jars.

A savory preparation for the winter that will immediately become a favorite. All salad ingredients are available and will not require much expense.

Ingredients:

Beetroot - 1 kg
Carrots - 1 kg
Sweet pepper - 500 g
Tomato juice - 800 ml
Garlic - 2 heads
Sugar - 125 g
Vegetable oil - 125 ml
Vinegar 9% - 125 ml
Salt - 1 tbsp
Hot pepper - 1 pc.

Preparation:

Pour the tomato into the pan and bring to a boil. Grind sweet and bitter peppers to a puree. The latter must be rid of grains, otherwise the salad will be too bitter. Pour the pepper mixture into the tomato.

Grate the beets and carrots. Add oil, vinegar, sugar and salt to the tomato mass.

After a couple of minutes, add carrots and beets. At the very end, add chopped garlic.

Pour everything into hot jars and let cool in a warm place.

Thanks to the ingredients, the salad turns out moderately spicy and very aromatic.

Ingredients:

Beetroot - 8 pcs.
Horseradish root - 4 tbsp
Cumin - 1 tbsp
Vinegar - 200 ml
Salt - 1 tsp

Preparation:

Grate the beets on a coarse grater, and grate the horseradish on a fine grater. Add cumin, vinegar and salt. Mix and place in hot jars. Wrap in a warm blanket and wait until it cools down.

One of the traditional winter preparations. The salad turns out to be very satisfying, tasty and bright.

Ingredients:

White cabbage - 1 piece
Beetroot - 1 kg
Carrots - 700 g
Garlic - 1 head
Water - 1 l
Bay leaf - 2 pcs
Vinegar 9% - 150 ml

Preparation:

Shred the cabbage. Cut carrots and beets into large slices. Place everything tightly in a jar.

For the marinade, mix vinegar and chopped garlic. Add bay leaf and pour marinade into a jar. Pour in boiling water and close the lid.

You can even prepare beets in their entirety for the winter.

Ingredients:

Beetroot - 1 kg
Water - 2 l
Salt - 30 g
Sugar - 40 g
Vinegar - 200 ml

Preparation:

Beets should be no larger than 5 cm. Boil them and peel them. Place in jars and fill with marinade. It must be prepared from vinegar, salt and sugar.

Jars should be pre-sterilized for 15 minutes.

If you fry the beets a little, you will get a more tasty dish - good for the intestines.

Ingredients:

Beetroot - 800 g
Onion - 350 g
Soy sauce - 5 tbsp
Vegetable oil - 100 ml
Vinegar 9% - 2 tbsp
Sugar - 2 tbsp
Salt - 1/2 tbsp

Preparation:

Grate the beets on a coarse grater, add sugar and leave for a few minutes. This is necessary for the beets to produce juice.

Cut the onion into cubes. Place beets and onions in a frying pan. The fire should be minimal.

After the mixture has simmered for half an hour, remove from heat and add salt, vegetable oil, soy sauce and vinegar.

Place into hot jars and cover with lids. Wrap in a blanket and let cool.

A salad with a special flavor that is different from all similar recipes.

Ingredients:

Beetroot - 3 kg
Garlic - 4 cloves
Sugar - 200 g
Salt - 100 g
Vegetable oil - 200 ml
Vinegar - 200 ml

Preparation:

Grate the beets and chop the garlic. Combine ingredients, add oil, vinegar, sugar and salt. Place into hot jars and close with lids.

Canned beet salad can not only be a complete meal, but also part of another recipe. For example, it can be used as a dressing for borscht.

Ingredients:

Beetroot - 4 kg
Carrots - 1 kg
Tomatoes - 1 kg
Onion - 1 kg
Sweet pepper - 500 g
Vegetable oil - 200 ml
Salt - 2 tbsp
Sugar - 1 glass
Vinegar 9% - 1 glass
Garlic - 200 g

Preparation:

All vegetables must be passed through a meat grinder one by one.

Combine vegetable puree in one pan and simmer over low heat for 40 minutes.

Add vegetable oil, vinegar, chopped garlic, sugar and salt.

Place the salad in hot jars and close the lids. Place in a secluded place without drafts until completely cooled.

Caviar, straight from kindergarten, will delight all lovers of such food.

Ingredients:

Beetroot - 4 pcs.
Onion - 7 pcs
Vinegar - 2 tbsp
Vegetable oil - 2 tbsp
Salt - 1/2 tbsp

Preparation:

Boil the beets and pass through a meat grinder. Do the same with onions. Add vinegar, oil and salt. Mix well and place in sterilized jars.

Salad "Witch" from beets and green tomatoes for the winter

This salad not only has an intriguing name, but also an interesting taste. All thanks to the combination of green tomatoes and beets.

Ingredients:

Green tomatoes - 1 kg
Red tomatoes - 0.5 kg
Red bell pepper - 0.5 kg
Beetroot - 0.5 kg
Carrots - 0.5 kg
Onions - 0.5 kg
Vegetable oil - 2 cups
Sugar - 1 glass
Vinegar - 2 tbsp
Garlic - 2 heads

Preparation:

Grate the beets and carrots. Chop peppers, onions and tomatoes. Chop the garlic.

Pour vegetable oil into the pan and add vegetables. Bring to a boil and simmer over low heat for half an hour. Add salt, sugar and vinegar.

Place into jars, close with lids, wrap and let cool.

Surprisingly, it is very difficult to identify the apples in this salad. All due to the effect of the marinade on them.

Ingredients:

Beetroot - 2.5 kg
Carrots - 500 g
Bell pepper - 1 piece
Apples - 500 g
Vegetable oil - 250 ml
Sugar - 3 tbsp
Salt - 2 tbsp
Garlic - 40 g

Preparation:

Grate the beets and carrots on a coarse grater. Chop the peppers and apples. Pour oil into the bottom of the pan and add the mixture. Simmer over low heat. Add salt, sugar and garlic.

Prepare the jars. Place the salad in them and close the lid. Leave in a dark, draft-free place.

This recipe is a must-try for anyone who loves vinaigrette. It is prepared in cubes, so in winter it is enough to simply open a jar and make a salad based on it.

Ingredients:

Boiled beets - 1 kg
Water - 1 l
Bay leaf - 2 pcs
Cloves - 4 pcs.
Sugar - 30 g
Salt - 25 g
Vinegar 9% - 70 ml

Preparation:

Making a salad is very simple. You just need to cut the beets into cubes and make the marinade. To do this, mix water, sugar, salt and vinegar. Pour it over the beets.

Add bay leaf and cloves. Place in jars that must first be sterilized, close with a lid and cool.

Beets are a simple and inexpensive vegetable. But based on it you can prepare a tasty and healthy salad for the winter. You don't need any special culinary skills.

Beets for the winter in jars are a useful addition to any dish. There are various options for preparing the workpiece. We advise you to try several options at once so that you can choose.

Sterilizing full jars is another way to eliminate bacteria that contribute to rapid spoilage of canned foods.

Sterilization time for full jars:

0.5 liter - 10-15 minutes;
1 liter - 20-25 minutes;
3 liter - 30-35 min.

Sometimes beets are pickled for the winter without the need for sterilization. The marinade in this recipe has a sweet and sour taste, which goes very harmoniously with the taste of root vegetables. Vegetables can be added separately or together with marinade to soups or salads after cooking.

There are many recipes for cooking beets. Recipes differ from each other in the use of spices and herbs. It all depends on what flavor you like and how you plan to use the vegetable in pickled form.

Such pickled beets are suitable both for seasoning borscht and as a separate salad or for preparing salads from it. For borscht it is better to choose sweet varieties of beets, but, in general, it all depends on your taste.

Spices can be added to taste. Recipe for preparing beets with sterilization: 0.5 liter jars are sterilized for 10 minutes, 1 liter for 15 minutes.

Ingredients for preparing beets for borscht for the winter:

1 liter of water;
40 g sugar;
40 g salt;
60 ml table vinegar 9%;
sweet pepper;
carnation;
bay leaf;
beets in the right quantity

How to cook beets for borscht:

Wash the beets, cover with cold water and boil for about 20-30 minutes after it boils on the stove. It is better to cook over medium heat without adding salt.
Then pour cold water over the beets, cool, peel and cut into small pieces - depending on your goals.
In prepared clean jars, place allspice (2-4 pieces), cloves (1-2 pieces), bay leaf (1 piece), and add chopped beets.

Recipe for marinade:

Add the indicated amount of ingredients to the water and heat, stirring, until the sugar and salt dissolve.,
After receiving the marinade, pour the beets into jars, cover and sterilize for the amount of time indicated in the recipe description.
Roll up, turn over onto a clean towel until completely cooled and store in a cool place.

To prepare Korean beets for the winter, we need the following products:

1 kg beets;
3 tablespoons vinegar or more (to taste);
6 cloves of garlic;
half a spoon of red and black pepper;
1 tsp. coriander powder;
1 tbsp. Sahara;
at least 1 tsp. salt or to taste;
3-4 tablespoons of sunflower oil.

Preparation:

We wash root vegetables and do not cut off any tails or leaves.
Place in a saucepan, fill with cold water and cook for 10-15 minutes after boiling. Cooking time depends on the size of the vegetables. During this short time, the roots will be only slightly cooked, almost fresh.
Turn off the heat, drain the water and place the pan with vegetables under a stream of cold water. Change the water to cold until the vegetables have cooled down.
We peel and chop the root vegetables into strips on a special grater for Korean salads. Place in a bowl, sprinkle with salt and sugar, pour over vinegar.
Mix and place in sterilized jars. We wait half an hour for the vegetables to release enough juice.
Spices are mixed and garlic is added.
Pour the oil into a heated frying pan and before it boils, pour in a mixture of spices and garlic.
Stir and fry for 10 seconds! Immediately after frying, fill the jarred product with enriched oil.
We close the jars with tight sterile lids and store the salad in the refrigerator. If you want to roll up the salad, then, closing the jars with sterile metal covers, sterilize the salad for 10 minutes - after the water temperature reaches 90 degrees.

How to prepare it so that you always have beets boiled in jars on hand for the winter.

Ingredients:

Baked or boiled beets - 2-3 pcs. (700 g);
salt - 1.5 tsp;
sugar 4.5 tbsp. l.;
lemon - 1 piece;
vegetable oil - 70 ml.

How to prepare beets for a winter vinaigrette:

Boil the beets until tender. Instead of boiling, you can wrap the vegetable in foil and bake in the oven for 30-40 minutes at 180 degrees.
Chilled beets are cleaned. Don't rush to take it out too early, it should be completely ready. It’s not difficult to check the readiness of the product, just pierce it with a knife. If a sharp object passes in the same way as a clock mechanism, the beets are ready. Otherwise, increase the cooking time
The beets are cut into small cubes or grated on a coarse grater.
Place the beets in a frying pan or saucepan. Add sugar, salt, freshly squeezed juice of one lemon and pour in the vegetable oil. Place on the stove to simmer for 15 minutes over low heat.
Wash glass jars thoroughly with soda and sterilize. Fill the jar tightly with beets. Place a piece of cloth or a waffle towel at the bottom of the container and place the jars of beets.
Pour warm water into the pan according to the shoulder level of the glass containers and sterilize after boiling for 10 minutes. Roll up the lids and leave until completely cool. Beets are stored in jars in a cool pantry or refrigerator during the winter.

An excellent recipe for storing beets boiled in jars for the winter. Pickled beets keep well. Grated perfectly complements any hot dish and is suitable for preparing cold dishes and salads. Preparing this way will help reduce cooking because the beets are already processed and ready to use.

Maybe this recipe will become “necessary” for you too. It's time to try new dishes using your favorite vegetables!

Ingredients: beets (quantity is arbitrary).

For the marinade:

Water - 1 liter;
Sugar 1 tbsp;
Salt 1 tbsp;
Vinegar 1 tbsp.

Preparation:

Root vegetables should be washed, boiled until tender, drained, pour cold water, peeled, and grated.
Place beets in sterilized jars up to the shoulders.
Prepare the marinade by bringing to a boil.
Fill the beets with the hot marinade and roll them up immediately.
The jars are turned upside down and left until completely cooled.

How to pickle beets in jars? This recipe is suitable for those who love beets in their pure form or plan to use beets for other dishes, for example, for borscht or vinaigrette. Another advantage of this recipe is that even small roots that are traditionally considered useless for anything can be used.

The first thing we need to do is wash and peel the beets from leaves and roots. Then cook the beets until they are completely cooked. It has recently become popular to cook it in the microwave with a little water, so this technique will not work for our recipe because the beet broth will also work.

The finished beets should be immediately placed in cold water and left there for about twenty minutes. In the meantime, let's prepare the marinade. The broth is carefully filtered through gauze folded in several layers. Now for each liter of liquid we need to add 3 tbsp. tablespoons sugar, 1 tbsp. a spoonful of salt, as well as one clove bud and two sweet peppercorns.

Alternatively, you can add 1 teaspoon of citric acid, but it is up to you. Now take our beets, peel them (thanks to cold water, the skin from the root is completely removed) and place them in sterilized jars. After rolling, all cans of canned beets should be placed in a container of water, brought to a boil and sterilized for 20 minutes.

Marinade without vinegar

How to pickle beets in jars without vinegar? Just!

water - 1 l;
salt (coarse grain only) - 2 tbsp.;
citric acid (in granules) - 1 tsp.
sugar - 3 tbsp.

Fill the pan with water. Add sugar, citric acid and salt. Bring the resulting mixture to a boil.

Do you think a marinade without vinegar is better?

Yes, it's healthier that wayI don't see the difference

Storage

It is best to store jars of canned beets in the cellar, basement, refrigerator, or even on the balcony (the most important thing is to avoid frost!). Sterilized products do not need a refrigerator. They can be stored at temperatures from 0 to 25 degrees for two years. The best place for storage is a dark closet.

Thus, there are several recipes for preparing beets for the winter. Which one will be best for you is up to you to choose.

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

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

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

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

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

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

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. By preparing several jars of grated beets for the winter using our simple recipe, you will always have a delicious base for borscht on hand. At the same time, the finished dish with such a dressing turns out much tastier than with ordinary beets, grated immediately before cooking. It’s best to serve beetroot borscht with a slice of fresh bread and a spoonful of sour cream – it’s simply delicious!

Ingredients for winter borscht dressing with beets and carrots:

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

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

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

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

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

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

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

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 must be sterilized in hot water for about 10 minutes. Spicy “Korean” beet salad is ready!

How to store beets in winter at home - video

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

Beetroot is a healthy vegetable, it speeds up metabolism and improves skin color. It is not difficult to store it fresh, but after a month has passed from the date of collection, the root vegetables acquire the taste and distinct smell of earth. Considering the peculiarities of Russian cuisine, pickled beets, along with potatoes, cabbage and carrots, should always be in the housewife’s arsenal. The easiest way to store beets is in pickled or canned form, as salads, dressings.

Beetroot is a healthy vegetable, it speeds up metabolism and improves skin color.

When packing pickled beets into jars under a metal lid, sterilization of the product and jars is not required. An acidic environment is not a microclimate where it is comfortable for bacteria and fungi to multiply.

Attention! Beets, when immersed in an acidic environment, even with further cooking, will not become softer. Therefore, before immersing the product in the marinade, it should be boiled.

It is necessary to cook the root vegetable in the peel, without cuts. This will preserve the color. Before immersing in the pan, the beets must be rinsed under running water. It needs to be cooked until soft. Medium-sized beets do not need to be boiled for more than one hour.

When packing pickled beets into jars under a metal lid, sterilization of the product and jars is not required

There is no need to wait for the beet to cool down. It is much easier to peel a vegetable that has not yet cooled down by peeling it with your hands under running water.

Preparation for soups and stews

You can marinate small root vegetables, which after cleaning fit entirely into the neck of the jar, without additional slicing or chopping. The only condition: it can be used no earlier than in 2-3 weeks. Otherwise, its middle will not have time to soak in the marinade. Sliced vegetables are soaked in brines and marinades much faster; they can be used in just a few days.