home » For full » Boiled beets for the winter recipes. Recipes for beet salads for the winter

Boiled beets for the winter recipes. Recipes for beet salads for the winter

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 onions. 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 you don’t have to invent something special to prepare a delicious recipe. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so preparing a delicious beet salad for the winter will not be difficult. 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”

Looking for interesting beet preparations? 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.

Beets for the winter are a tasty and convenient preparation. It allows you to quickly prepare lunch or. The preparation can be formed in jars in the form of salad, beet caviar, assorted with other vegetables.

Beet preparations are made simply and quickly. The contents of the jar are successfully used as a side dish, salad and dressing for borscht.

Today you will learn how you can save time when you have jars of beets in your bins for the winter.

Harvesting whole beets for the winter in jars

Whole beets prepared for the winter allow you to quickly prepare borscht in winter. And also save small root vegetables in jars, since they are simply unsuitable for storage.

Ingredients for a 1.5 liter jar:

2 allspice peas
5 black peppercorns
1 Bay leaf

For the marinade:

1 liter of water
2 tbsp. spoons of salt
1 tbsp. spoon of sugar
2 tbsp. spoons of vinegar 9%

Cooking plan:

1. Take beets with a diameter of no more than 5 cm in an amount of 2.5 kg, wash and place in a pan. Fill the root vegetables with water and cook for 40-60 minutes until they become soft. There is no need to digest them; readiness can be checked with a knife.

Let the beets cool or you can put them under running cold water to cool.

2. After cooling, cut off the ends on both sides and remove the skin.

3. Place allspice peas, black peppercorns and bay leaves into the prepared jars. We place the cooked and peeled beets up to the hangers of the jars.

4. Prepare the marinade. Pour water into a saucepan, add salt, sugar and put on fire. Bring the water to a boil and cook for 2 minutes. Then pour in vinegar. That's it, the marinade is ready.

5. Pour the marinade into jars with beets and place them on a napkin in a pan for sterilization. We just cover the jars on top with sterilized lids; there is no need to tighten them.

6. Fill the pan warm water with a temperature of 60 degrees C up to the hangers of the cans. We sterilize jars from the moment of boiling for 30 minutes (1 liter jars are sterilized for 20 minutes).

7. We take out the jars, screw on the lids, turn them upside down and insulate them until they cool. The beets are ready for the winter in jars.

8. In winter, you can open the jar, take out the finished beets, cut them into cubes and prepare a salad.

9. Or you can cut it into slices and prepare another salad with seeds.

10. Or quickly prepare a regular and popular vinaigrette.

Enjoy eating!

Delicious caviar from beets and vegetables for the winter

Ready beet caviar can be eaten as a salad, as a snack, or added to borscht.

Required:

beets - 4 kg
bell pepper – 0.5 kg
onions - 0.5 kg
tomatoes - 3 kg
garlic - 200 g
vegetable oil - 1 cup
vinegar 9% - 1 glass
sugar - 200 g
herbs, salt and hot peppers- taste

Preparation:

Grate the beets.
Pass the tomatoes through a meat grinder.
Chop onion, garlic, pepper and herbs. The best option grinding in a food processor using the appropriate attachments.
Mix all the prepared vegetables together and simmer for 1 hour.
Place the hot caviar into sterilized jars and roll up the lids. Ready.

Bon appetit!

Pickled beets for the winter in jars

Jars for this recipe can be stored at room temperature.

Products:

beets - 1.6-2 kg

For the marinade:

water - 1 liter
apple cider vinegar - 100 ml
allspice peas - 5 pcs.
black hot pepper - 10 pcs.
cloves - 3 pcs.
salt - 30 g

Cooking method:

Wash the beets and peel them.
Cut it into strips and put it in 0.5 liter jars.
Add salt, pepper, cloves to the water. bring to a boil and pour in vinegar.
Pour the resulting hot marinade over the beets. The marinade should cover the root vegetables by 1-2 cm.
Then pasteurize the jars of beets for 10 minutes from the moment the water boils.
Then roll up the lids on the jars.

Enjoy eating!

Video about how easy it is to prepare beet stock

See how easy it is to prepare beets, which can later be used for salad

Alternatively, this preparation can be added to borscht, as a side dish with any meat dish, or simply eaten with bread. It’s very tasty and convenient - a cool and versatile beet for the winter.

Beetroot salad for the winter without sterilization with carrots, peppers and onions

The preparation is very popular.

Required:

3 kg - boiled beets
1 kg - bell pepper
0.5 kg - onions
200 g - vegetable oil
1 glass of cold boiled water
200 g - sugar
1 tbsp. spoon - salt
0.5 cup vinegar

Cooking method:

1. Peel the onion and cut into half rings. Pour 200 g of vegetable oil into a saucepan with a thick bottom, bring it to a boil and lower the onion into it. Fry the onion until transparent.

2. Place the chopped pepper into the pan with the onion and mix. Fry together for 15 minutes.

3. Combine the grated beets on a coarse grater with pepper and onion and mix. Add 200 g sugar, 1 tbsp. a spoonful of salt, 0.5 cups of vinegar and 1 cup of cold boiled water.

4. Mix all ingredients and cook for 20-25 minutes.

5. Place the finished salad in sterilized jars.

6. Screw the boiled lids tightly. Ready.

Good luck preparing your salad for the winter.

Video on how to prepare a dressing for borscht with beets

The preparation is made without vinegar and is stored wonderfully.

Arm yourself with proven recipes and beets for the winter in jars will always surprise your family with their original taste.

Beets for the winter, prepared in jars, are tasty in almost any version. From it you can prepare amazingly aromatic dressings for borscht with cabbage and carrots, spicy Korean snacks, delicate caviar, vitamin salads or simply roll it up whole, pouring it with spicy marinades. We have collected for you the best recipes for winter beet preparations and we hope that among them you will definitely find your ideal option. All methods are clearly described and provided step by step instructions and photos of finished dishes. All that remains is to choose best recipe, prepare, roll up and store the jars in a cool room. And in winter, open your preserves and enjoy the pleasant, natural taste of juicy vegetables.

Korean-style beets for the winter - recipes with photos step by step in jars without sterilization

This recipe, supplied step by step photos, tells how to make Korean-style beets for the winter in jars without sterilization. The finished dish turns out to be quite spicy and slightly burns due to the ground red pepper included in the composition. If you want to soften the taste and give it delicacy, you can replace this component with a more pleasant and delicate paprika.

Necessary ingredients for Korean beets in jars for the winter

beets – 2kg
vinegar – 200 ml
garlic – 15 cloves
ground pepper (red and black) – 1 tsp each
ground coriander – 2 tsp
sugar – 2 tbsp
salt – 2 tbsp
sunflower oil – 8 tbsp

Step-by-step instructions for the recipe for preparing Korean beets in jars for the winter without sterilization

Beetroot for the winter - a recipe for a delicious salad with garlic

This one is very delicious recipe suggests storing beets for the winter in the form of a salad with garlic. This type of seaming is convenient because it does not require sterilization and is perfectly stored in a cool place. The main thing is that the cans should not be exposed to direct Sun rays, otherwise the beets will burn out and lose their spectacular and rich, juicy scarlet color.

Ingredients for a delicious beet salad with garlic for the winter

beets – 2 kg
garlic – 300 g
carrots – 1 kg
white onion – 1 kg
bell pepper – 1 kg
salt – 150 g
sugar – 100 g
table vinegar – 300 ml
vegetable oil – 300 ml
water – 1 l

Step-by-step instructions for a very tasty recipe for preparing beet salad with garlic for the winter

Wash the beets, peel and cut into rings.
Rinse the carrots and grate them on a coarse grater.
Remove the stems and seeds from the pepper, and chop the pulp finely.
Peel the onion and chop into half rings.
Divide the garlic into slices and chop very finely with a knife.
In a deep, thick-walled saucepan, heat the vegetable oil and simmer the onion until golden brown. Then add carrots, beets and simmer for at least 20 minutes. Then add pepper and garlic, mix gently and cook for another 10 minutes.
At the same time, cook the marinade. To do this, dissolve sugar and salt in water and bring to a boil. Keep on fire until all crystals dissolve. Next add vinegar and boil for another 5 minutes.
Pack hot vegetables into sterilized jars, pour boiling marinade over them and quickly roll up. Turn upside down and cool under a thick warm blanket. Place in the basement for storage.

Beets for the winter in jars for borscht without vinegar in jars - recipe with photo

This recipe makes it convenient and easy to prepare beets for borscht for the winter without vinegar. The dressing turns out rich, juicy, aromatic and comes in very handy when you want to quickly prepare a delicious hot dish for your family on a cold, snowy day.

Ingredients for the recipe for preparing beets for the winter in borscht jars without vinegar

beets – 2 kg
onion – 750 g
tomatoes – 750 g
sweet pepper – 250 g
pepper – 1 pc.
garlic – 3 heads
vegetable oil – 6 tbsp
salt – 2 tbsp

Step-by-step instructions for preparing beets for borscht in jars for the winter without vinegar

Chop the onion into half rings and the bell pepper into strips. Fry together in a frying pan until the onion becomes soft.
Separate the garlic into cloves and grate on a fine grater. Cut the stem off the chili pepper, remove the seeds and chop finely.
Blanch the tomatoes in boiling water, then put them in ice water, remove the skin, and grind the pulp through a meat grinder.
Wash the beets, peel them, grate them on a coarse grater, place them in a saucepan, pour in the sliced tomatoes, cover with a lid and simmer over low heat for an hour. Then add garlic, onions, peppers and continue cooking for another 20 minutes. Finally add salt and mix well.
When hot, place into sterilized jars, seal with lids, turn over and cool to room temperature. For storage, put it in the pantry or take it out onto the balcony.

Pickled beets for the winter - a recipe without sterilization

This recipe suggests pickling beets for the winter without sterilization. The filling is subjected to double boiling, due to which it perfectly preserves fruits for a very long time. long time. The only thing that is very important for this method of preservation is that the beets used are approximately the same size. Then the pulp will be soaked evenly and all root vegetables will have a pleasant and slightly piquant taste.

Ingredients for the recipe for pickled beets without sterilization

beets – 2 kg
water – 1 l
vinegar – ½ l
sugar – 2 tbsp
salt – 2 tbsp
black peppercorns – 10 pcs.
bay leaf – 4 pcs
cinnamon – ½ stick

Step-by-step instructions for the recipe for pickling beets for the winter without sterilization

Wash medium-sized beets of the same size well, dry, boil until tender and drain in a colander to excess liquid glass When the root vegetables have cooled completely, pack them tightly into sterilized jars.
To make the marinade, dissolve salt and sugar in water, add peppercorns and bring to a boil over medium heat. Boil for 10 minutes, pour in vinegar, add cinnamon and bay leaf and cook for another 5 minutes.
Pour the boiling marinade over the vegetables, cover with lids and leave for 15-20 minutes on the kitchen table.
Then pour the marinade back into the pan, boil again, fill the jars up to the neck with it again and quickly roll up with iron lids. Turn the preserved food upside down, wrap it in a warm cloth and let it cool. Place it in the cellar for storage.

Beets for the winter in jars for vinaigrette - recipe with photo

For winter vinaigrette, it is very convenient to prepare beets in jars. The process does not take much time, the finished product does not need sterilization and is perfectly stored until cold weather. During this time, the beet pulp practically does not change its dense consistency, is well saturated with the marinade and acquires a brighter taste, which is provided by the spices and herbs included in the composition.

Ingredients for the recipe for preparing beets for vinaigrette in jars for the winter

beets – 2 kg
water – 2 l
salt – 2 tbsp
sugar – 2 tbsp
black peppercorns – 5 pcs.
allspice – 5 pcs
mustard seeds – 5 pcs.
cloves – 5 buds
vinegar – 1 tbsp

Step-by-step instructions on how to prepare beets for vinaigrette in jars for the winter

Wash the beets, boil until tender, and then cool very well.
When the root vegetables are completely cold, cut into small cubes or bars and place in dry, sterilized jars.
For the marinade, boil water over high heat. When it begins to actively boil, add salt and sugar and cook until they are completely dissolved. Then add both types of pepper, mustard seeds, cloves and cook for another 10 minutes.
Pour boiling marinade into jars of beets, add vinegar on top and quickly roll under iron caps. Turn upside down and cool under a warm blanket. Place it in a pantry or cellar for storage.

Dressing for the winter in jars with beets, carrots, cabbage and tomato paste without vinegar - preparation recipe

This aromatic dressing with beets, carrots, cabbage and tomato paste Prepare for the winter without vinegar. On cold days it is very convenient to use as a base for borscht. To do this, all the necessary components are already present in the preparation, and the housewife only has to dilute the concentrate with the required amount of water, add potato slices, boil, cover with herbs, season with homemade sour cream and serve the hot dish directly to the table.

Ingredients for a recipe for dressing from beets, vegetables and tomato paste without vinegar for the winter

beets – 2 kg
carrots – 750 g
cabbage – 1.5 kg
onion – 750 g
sweet pepper – 400 g
parsley root – 150 g
tomato paste – 250 g
salt – 3 tbsp
sugar – 3 tbsp
sunflower oil – 250 ml
water – 1 tbsp
bay leaf – 4 pcs
allspice – 10 pcs
black peppercorns – 15 pcs.

Instructions for preparing winter dressing without vinegar with beets, carrots, cabbage and tomato paste in jars

Heat vegetable oil in a deep, thick-bottomed frying pan.
Wash the beets, chop into strips, lightly fry, then reduce the heat to low, cover with a lid and simmer for 10 minutes.
Cut the onion into half rings, finely chop the pepper and cabbage, cut the carrots and parsley root into the smallest cubes.
Add all the remaining vegetables to the beets and mix gently. Add salt, sprinkle with sugar and spices, pour in tomato paste diluted with water, cover with a lid and simmer over low heat for at least 40 minutes. Stir from time to time so that the workpiece does not stick to the bottom.
When hot, pack into dry, sterilized jars and seal with lids. Turn over, wrap in a blanket and leave for 1.5-2 days until completely cooled. Then put it in a cool place.

Beet salad for the winter in jars - recipe with photo

By following the tips of this recipe with photos, you can easily and quickly prepare a very rich and juicy beet salad for the winter. The finished dish will delight you with its satiety, pleasant, and slightly piquant taste. sweet and sour taste and a pronounced, memorable aroma.

Ingredients for winter beet salad recipe in jars

beets – 1.5 kg
carrots – ½ kg
onions – ½ kg
red beans – ½ kg
tomato paste – 250 ml
sunflower oil – 200 ml
salt - 50 g
vinegar 9% - 3 tbsp

Step-by-step instructions for the recipe with photos of winter beet salad in jars

Rinse the beans and soak for 12-14 hours, then boil until tender in lightly salted water and cool.
Wash, peel and finely chop all vegetables. Combine in an enamel container with beans, vegetable oil and tomato paste, mix well and place on the stove.
Bring to a boil over low heat, add salt and simmer covered for about 70-80 minutes. At the end, add vinegar, stir well and cook for another quarter of an hour.
Pack into dry, sterilized jars, quickly roll up, turn over, cover with a warm blanket and leave until completely cool. Then store it in the cellar.

Canned beets for the winter - video recipe for beet caviar in jars

The video recipe tells how to preserve beets for the winter in the form of juicy, aromatic caviar. The cooking process itself is not too labor-intensive, but in order for the jars to “survive” until the coldest weather, they will have to be sterilized. However. The effort is worth it, because ready dish It turns out to be very unique and rich in taste due to the celery root included in the composition.

Beet preparations for the winter - golden recipes

The author of this video suggests preparing beets for the winter along with carrots and parsley. The only accompanying ingredients included in the recipe are salt and vinegar. They give vegetables a delicate, slightly pickled taste and enhance the natural aroma. The finished dish has a consistency similar to a salad or dressing and can be used for borscht and soup or serve as a bright addition to Korean stew, potatoes and cereal side dishes.

The main advantage of this preparation option is considered to be a fairly free recipe. There are no clear proportions and relationships. You can take as many vegetables as you have in this moment on hand and, if desired, expand the list of ingredients to include onions or white cabbage. Then the preparation will become juicier and will be closer to caviar in richness. It’s also convenient that you don’t have to store the jars in the refrigerator. They will last perfectly until the coldest weather in the cellar, basement, pantry or even on the balcony.

Did you like the recipe for preparing “Beets for the winter in jars”?

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 good for health, but even in canned form it retains a lot useful substances for good 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:

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, grate them to Korean carrots, 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 hot peppers without seeds and garlic in a blender and add to the 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:

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:

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:

Wash and peel all vegetables
Grate the beets on a coarse grater
Grate carrots on a coarse grater
Cut tomatoes into slices
Cut the onion into half rings
Pepper cut into strips
Chop garlic
Gently mix everything in a large saucepan
Add salt, sugar, oils and put on fire
After boiling, simmer over low heat for 30 minutes
After 20 minutes, add garlic and vinegar, stir
Add spices and hot pepper to taste
Place the finished salad in sterile jars and cover with sterile lids.
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:

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

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

Beet salad for the winter Alenka

Ingredients:

Preparation:

Place the tomatoes in boiling water for 2 minutes and remove the skins
Peel the pepper from seeds
Grind peppers, tomatoes and garlic in a blender
Finely chop the onion and sauté in a pan heated with oil.
Add vegetables, salt, sugar, vinegar to the onion
Boil vegetables for 3 minutes
Peel the beets and grate them onto Korean carrot graters.
Add to the rest of the vegetables and simmer for 40 minutes over low heat.
Finely chop the parsley and add to the salad, mix
Simmer the salad, stirring for another 10 minutes and remove from heat.
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:

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

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

Advantage canned beets is that she always it turns out delicious. This root vegetable is different in that even with heat treatment doesn't lose his useful qualities . Such beets can be eaten in their prepared form, and you can prepare salads and borscht from it.

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

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

Canned beets for vinaigrette

You will need:

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

Preparation:

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

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

Beets for the winter in jars: recipe without sterilization

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

You will need:

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

Harvesting beets for the winter

Preparation:

Choose canning for this recipe no beets large size , small. It must be washed, boiled until tender and carefully peeled. Leave the root vegetables until completely cooled.
Cooled root vegetables should be cut according to your preference: cubes, sticks, halves, rings. Chopped beets Place in soda-cleaned jars.
Prepare the brine: Boil water and dissolve sugar and salt in it. Add spices to boiling water and cook the brine for another ten minutes. Turn off the brine, add cinnamon to it, required amount bay leaves, cover the dish with a lid and let it sit for another five minutes.
After this, bring the brine to a boil and boil the marinade pour chopped vegetables. Cover each jar with a lid and let the beets brew for twenty minutes.
Infused marinade should be drained and boiled again. Pour boiling brine over the beets again and roll up the jars in the usual way.

Video: “Beet salad for the winter without sterilization”

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

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

You will need:

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

Preparing borscht dressing for the winter

Preparation:

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

Video: “Refilling for borscht for the winter”

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

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

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

Beet caviar

You will need:

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

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

Preparation:

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

Video: “Beet caviar”

Pickled beets for the winter: recipes

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

You will need:

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

Preparing pickled beets

Preparation:

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

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

How to ferment beets at home?

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

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

Homemade pickled beets

Preparation:

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

Video: “Pickled homemade beets”

Beetroot with horseradish and garlic for the winter: recipe

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

Cooking beets with horseradish for the winter

You will need:

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

Preparation:

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

Video: “Beets with horseradish”

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

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

Boiled beets for the winter

You will need:

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

Preparation:

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

Video: “Beets for the winter”

Beetroot and beans for winter borscht: recipe

You will need:

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

Dressing with beans from beets for the winter

Preparation:

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

Video: “Dressing for borscht with beans”

Beetroot and zucchini for the winter: preparations, recipe

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

You will need:

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

Preparation:

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

Beetroot and zucchini for the winter

Video: “Zucchini with beets”

Whole pickled beets for the winter without sterilization: recipe

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

You will need:

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

Preparation:

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

Pickled beets

Stewed beets for the winter: a very tasty recipe

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

You will need:

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

Preparation:

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

Video: “Beet salad for the winter”

Beets with tomatoes for borscht for the winter: recipe

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

You will need:

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

Preparation:

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

Dressing for beetroot borscht for the winter

Beetroot with pepper for the winter: a delicious recipe

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

You will need:

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

Preparation:

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

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

Beets for the winter without vinegar: recipes with citric acid

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

You will need:

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

Preparation:

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

Video: “Beets, canned for the winter”

Views