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How to prepare beet salad for the winter. Delicious step-by-step recipes for pickled beets for the winter

Beetroot salad for the winter can be served as a complete meal, snack, or even as a dressing for borscht. For those who will be encountering 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. 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 and place in a place 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 put it into 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 to puree Bell pepper and bitter. 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 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.

Connect 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 it cools completely.

Caviar, like 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.

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

5. Cut the onion into small cubes

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

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

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

9. Add vinegar

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

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

Beet salad Classic

Ingredients:

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

Preparation:

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

Greetings, my dear friends! Today I want to tell you how to prepare delicious pickled beets for the winter using simple recipes.

You may ask, why prepare it? Yes, it’s elementary - cook wonderful borscht, for example. This will be much less hassle in the kitchen. Or it will be suitable for salads. Such as herring before a fur coat or vinaigrette. There are actually a lot of options.

For those who love this vegetable, such recipes will definitely appeal. Moreover, I tried to find more for you interesting ways and variations of preparing such a snack for the cold season.

Such preparations are a real lifesaver for preparing quick and tasty snacks for the table. Especially if you are expecting guests and time is running out.

So don’t be lazy and make a few jars for yourself using any of the suggested recipes. Or maybe you will like several ways. I will be only glad that I helped you with this.

This recipe can be considered a classic, as it is the most common. These blanks go with everything. It can be cut any way you want. I like it in circles. But when the time comes and I take it out, I can do whatever I want with it - grate it, cut it into cubes or bars. Or you can eat it like that, it’s very tasty.

Ingredients:

Beetroot – 1.5 kg
Water for marinade – 3 cups
Table vinegar (9%) – 150 ml
Sugar – 2 tablespoons
Salt - 1 teaspoon
Peppercorns – 3-6 pcs.
Cloves (buds) – 3-4 pcs.
Bay leaf – 2 pcs

Preparation:

1. Pour water into a saucepan and bring to a boil. Wash the beets thoroughly and place in boiling water. The water level should be 5-8 cm above the vegetable. Cook until tender, about 25 minutes.

2. When it's ready, take it out and cool. Then peel it and cut it as you wish - into cubes, cubes, rings or half rings.

3. Place the beets tightly in pre-sterilized jars and carefully pour boiling water over them so that the jars do not burst. Leave for 10 minutes and then drain the water into the pan.

4. Add salt, sugar, peppercorns, cloves and bay leaf to the water. Place the pan on the fire. Once the marinade boils, add the vinegar and cook for another 1 minute, then remove from the heat.

5. Pour the marinade into the jars with the beets, evenly distributing the pepper and bay leaf. Close the jars tightly and turn them over. Leave in this position until cool. Store in a cool place.

Instant pickled beets for cold borscht

For those who don’t want to waste a lot of time on preparations, I prepared this recipe. You will spend no more than half an hour on everything. But I’m sure you will be satisfied when you try this snack. It is ideal for both cold and classic borscht.

Ingredients:

Beetroot - 2 pcs.
Water - 0.5 l
Vinegar - 50 ml
Sugar - 1 teaspoon
Salt - 1 teaspoon
Black peppercorns - 5-8 pcs.
Allspice peas -5-8 pcs
Bay leaf - 2 pcs

Preparation:

1. Peel the beets. Then cut it into small cubes or grate it on a coarse (medium) grater.

2. Pour water into a suitable container and place on fire. Add salt, sugar, peppercorns and bay leaf. Bring the marinade to a boil. When it boils, pour vinegar into it.

3. Put the beets there and stir. Let it sit for 20 seconds without letting it boil. Then remove from heat and place everything in a jar with the marinade and spices.

4. Cover with a lid and place in a saucepan with water. Place the pan on the fire, bring to a boil and sterilize for 15 minutes. Then carefully remove, cover tightly with a lid and leave until cool. Can be stored in the pantry at room temperature.

To prevent the jars in the pan from bursting, you can put any fabric on the bottom.

Recipe for appetizer pickled beets with garlic

And for those who like it a little spicier, this option should please them. My husband is simply delighted with this salad. I always prepare at least three jars especially for him. But, alas, it is always not enough.

Ingredients:

Beetroot – 2.5 kg
Garlic - 1 head
Sweet pepper – 500 gr
Hot pepper - 1 pc.
Onion - 250 gr
Vegetable oil - glass
Sugar - 1/2 cup
Salt - 1 tablespoon
Vinegar 9% - 1/2 cup

Dear housewives, please your men with such a savory snack. Depending on your taste, the amount of garlic and pepper can be adjusted to your liking.

Winter beets for borscht in jars (very tasty)

I would like to offer you a very tasty borscht dressing for the winter. It is slightly different from the traditional one in composition. But I like it better this way. Try it too. From the proposed composition, approximately 4.5 liters of blanks are obtained.

Ingredients:

Beetroot – 1 kg
Carrots – 1 kg
Onion - 1 kg
Tomatoes – 1 kg
Sweet pepper – 500 gr
Vegetable oil - 200 gr
Salt - 70 gr
Sugar - 75 gr
Vinegar 9% – 50 ml
Water – 60 ml
Bay leaf - 3 pcs
Allspice peas – 10 pcs.

Preparation:

1. Peel the beets and carrots and grate them on a coarse grater. Peel and chop the onion as for a salad. Then place the carrots, beets and onions in large saucepan and stir.

2. Pour in water, 1/3 of vinegar, half of vegetable oil and a little salt. Place over low heat until the vegetables release their juice. Then increase the heat and bring to a boil. Once it boils, reduce the heat, cover with a lid and simmer for 15 minutes.

3. While they are stewing, let's take care of the remaining vegetables. Peel the pepper from seeds and cut into strips. Grind the tomatoes in a blender. When the vegetables have been stewed for 15 minutes, add pepper, the rest of the salt, sugar, vegetable oil, bay leaf, allspice and tomato puree.

4. Stir everything, increase the heat until it boils. And maintain the boiling state by adjusting the heat. Add the remaining vinegar. Cover loosely with a lid to prevent anything from escaping. Simmer until done, about 30-40 minutes. Stir occasionally.

5. Then place the finished dressing in sterilized jars, evenly distributing the vegetables and marinade. Close with a sterile lid. Turn over and leave until completely cool. Then put it in storage for blanks.

Korean pickled beets for the winter

Many people love Korean cuisine. And I am no exception, so for myself, my beloved, I will always prepare several jars according to this recipe. Moreover, you can use it within a day. I advise you to try it too.

Ingredients:

Beetroot – 1 kg
Onion - 1 pc.
Korean carrot seasoning – 30 g
Garlic - 4 cloves
Salt - 1 teaspoon
Sugar - 3 tablespoons
Vegetable oil - 0.5 cups
Vinegar essence 70% - 2.5 tablespoons

Preparation:

1. Peel the beets and grate them on a special Korean vegetable grater. Place in a convenient deep bowl. Add salt, sugar, seasoning, vinegar and squeeze the garlic through a press. Stir and leave to marinate for 20-30 minutes.

2. Peel the onion and cut into half rings. Heat a frying pan with vegetable oil and fry until dark brown. Pour the oil from the pan through a sieve into the dish with the beets and stir. You don't need the bow itself.

3. Transfer everything into a jar and screw on the lid. Place in the refrigerator for a day. After this, our appetizer is already considered ready. You can store it in the pantry or in a cool place.

Whole pickled beets

What is good about this method of marinating? Yes, because once you open a jar of whole vegetables in winter, you can use it to do whatever you want, in any way you like. You can cut it into cubes, circles, strips, or simply grate it. Very versatile.

Ingredients for a 1.5 liter jar:

Small beets - as many as you can fit
Black peppercorns – 5 pcs.
Bay leaf - 1 piece
Water - 1 liter
Salt - 2 tablespoons
Sugar - 1 tablespoon
Vinegar 9% - 2 tablespoons

Preparation:

1. First, wash and place the beets in a saucepan. Fill with water and put on fire for 30-40 minutes, until cooked. The main thing is not to overcook it.

2. When ready, remove from heat, drain and let cool. After cooling, peel it and trim the ends on both sides.

4. Pour water into the pan. Add salt, sugar and vinegar there. Stir and put on fire. When it boils, leave on the fire for another 2 minutes until the sugar and salt are completely dissolved. Then pour it into the jar up to the neck, not to the very brim.

5. Cover with a lid and place in the pan. Fill the pan 3/4 full with water and put it on the fire. Sterilize for 25 minutes. If you have 1 liter jar, then 15 minutes will be enough for you.

6. Then carefully pull it out, roll up the lid and turn it over. Cover with a warm blanket and leave until completely cool. After this, you can put the workpieces into storage.

Grated pickled beets in jars with vinegar

This recipe makes a very tasty appetizer. It can even be eaten as an independent dish. Or, when you open the jar, add some more ingredients and you will get an amazing salad. For example, with grated garlic and mayonnaise.

Ingredients:

Beetroot – 5 kg
Vegetable oil - 300 gr
Water – 500 ml
Salt - 2 tablespoons
Sugar - 200 gr
Acetic acid - 2 tablespoons

Preparation:

1. Peel the beets and grate them on a coarse or medium grater. Transfer to a saucepan. Add salt, sugar, vegetable oil, 300 ml of water and acetic acid. Mix everything and place on the stove.

2. After it boils, add another 200 ml of water and simmer for 2 hours. Stir constantly to ensure nothing burns. If necessary, add more water.

3. After 2 hours have passed, remove from heat and place everything in sterilized jars, sealing well with a spoon. Screw the lids on tightly and turn over. Leave it like this until it cools completely. Can also be stored at room temperature or in a cool place. The ingredients presented made 5 liter jars.

Video on how to make pickled beets and zucchini very tasty

I have already described it many times various recipes salads for the winter, including. But this is the first recipe I present. A very tasty and unusual snack will be perfect for festive table. A simple and detailed video will help you master this recipe.

Ingredients:

Beetroot - 1 piece
Zucchini - 500 gr
Sugar - 1 tablespoon
Salt - 1.5 teaspoons
Vinegar - 9% - 1.5 tablespoons
Garlic - 3 cloves

Try making this snack for the winter. You and your guests will definitely love it. Sometimes, depending on my mood, I add grated carrots. Well, it turns out very tasty.

That's all for today, my dear readers. But there are still a lot of interesting and tasty recipes for winter preparations ahead. After all, the harvest is not over yet. So come see me again to replenish your culinary treasure chest.

Good luck with your preparations! Bye!

It should be noted here that beets are not just a tasty root vegetable, but also healthy. In terms of the amount of vitamins it contains, and, consequently, its benefits for the human body, this vegetable is a leader among its fellows. Beetroot dishes help fight cancer cells, constipation, affect brain activity and significantly increase stamina.

Simply put, this is a whole complex of vitamins that pharmacies offer us to buy for a lot of money. But why, when nature is already giving us free help? And beet preparations for the winter - the best for that confirmation.

Now let's take a look at some very tasty beetroot recipes; any housewife probably has them in her kitchen arsenal.

Caviar “Tenderness”

Required ingredients:

beets – 1.5 kg;
eggplants – 1.5 kg;
apples – 1.5 kg;
sugar – 5 tbsp. l.;
salt – 1.5 tbsp. l.;
vegetable oil – 80 g.

Grind beets, apples, eggplants into equal ribbons of any thickness. Mix the crushed ingredients, add salt and sweeten in the indicated quantities. Keep on fire for 55 minutes. Place the resulting mass in a frying pan and set it to the lowest heat level for 30 minutes. The lid must be closed all this time. Then remove the lid and keep on the stove for another 20 minutes. After cooking, distribute the caviar into a container.

Borscht with beets

The easiest and favorite way for housewives to store beets for the winter is to make borscht preparations. They are made very simply and quickly. The beets should be thoroughly washed, peeled and cut into thin strips. Place the peeled vegetables in plastic bags and put them in the freezer.

The method is very popular, since there is hardly a person who, in the winter cold, will refuse fresh vegetables in rich borscht. Note that other components of borscht are also added to such winter beetroot dressings: carrots, lettuce, cherry tomatoes, peppers (can be stored in the freezer in the same way as beets). In addition to freshly frozen vegetables, pickled or pickled beets can be used.

We invite you to familiarize yourself with an interesting recipe for borscht made from beets, prepared for the winter.

Beetroot borscht “Coquette”

Borscht with pickled beets “Coquette” will appeal to representatives of absolutely any cuisine, and they will definitely ask you for the recipe. True, its preparation will require certain material costs, since there are more ingredients here than in traditional borscht.

Required ingredients:

So, let the chicken cook in cold water so that the water slightly covers the bird. Here we immediately add onions, peeled carrots and greens. Bring the water to a boil and remove the resulting foam, then put it on low heat and cover with a lid. Wait for the chicken to be completely cooked (about an hour).

To ensure that no foam remains in the pan, remove the chicken, strain the broth, wash the pan, and then refill it with the strained broth. At this time, peel the chicken and divide it into thin fibers; periodically sprinkle with broth to prevent the chicken from drying out.

Next, cut the potatoes into small cubes. Cut the cabbage into thin ribbons. Following the advice of nutritionists, you can first pour boiling water over this vegetable, let it boil and cook for about 10 minutes. This is done in order to get rid of cabbage microelements that cause an unpleasant feeling of heaviness in the stomach. After this procedure, add it to the broth.

Then cut the peppers in half, remove the seeds and microwave the vegetables for 7 minutes. Then we take them out and easily remove the skin.

Canned tomatoes are an excellent substitute for fresh ones in winter. Grind them with a blender. Grate the carrots and place them in a frying pan with a piece of butter (this will allow the vegetable to retain its nutrients). After a few minutes of frying, add crushed tomatoes and simmer for 5 minutes.

Finally, we got to the beets. Pickled beets can be purchased or made yourself. Remove the beets from the jar and grate them on a coarse grater. Wash the beans.

When all the ingredients are ready, add potatoes, roast, peppers and beans to the broth. Then add the prepared chicken pieces, finely chopped hot red pepper, ground garlic, salt, bay leaf and seasonings of your choice. Pour in the marinade in which the beets were preserved, mix and add a tablespoon of honey. Keep on fire until boiling. After this, simmer over low heat for 10 minutes. Add olives.

Beet salads and dressings

You can add beets to almost any salad. When it comes to diet and nutritious low-calorie salads, the best choice would be a winter beet and carrot salad recipe. This tandem also goes well in preparing dressings.

Dressing with beets and carrots for the winter is prepared according to the following recipe.

Required ingredients:

We wash and clean all the vegetables. Peel the beets, carrots, and peppers; the stalk with seeds must be removed from the latter. Then the carrots and beets must be grated on a coarse grater. Cut the onion into half rings, the pepper into thin slices. Beat the tomatoes in a blender. We cut greens on a board.

After cutting the vegetables, they need to be placed in a frying pan and pour in 50 g of oil (i.e. half), mix and add tomatoes and herbs. After 20 minutes, add the other half of the oil and simmer for about half an hour. When the cooking time comes to an end, you need to add the garlic. Turn on the heat at full power for 3 minutes. Remove the pan from the heat, dilute with vinegar and stir.

Next, distribute the mass evenly among the jars and roll them up. When they have cooled, we place them in the cellar or refrigerator until the winter. This winter dressing with beets and carrots will be an excellent reason to please your family.

Beetroot and carrot salad “Prague”

The beauty of this delicious beet recipe is that it can be eaten all winter long as a salad or side dish, or as a stand-alone dish - a dressing. In any case, it's fast and tasty. So, we will need:

Despite the fact that most root vegetables are well stored fresh during the winter, many make preparations such as beet salad for the winter. Firstly, it is very convenient, since in winter it will be enough to open the jar, and not bother with boiling root vegetables and preparing salads. Secondly, it turns out canned salads very tasty.

There are many options for beet salad recipes for the winter. But in order for the preparation to be well stored and tasty, you need to know the intricacies of its preparation. Here are the basic cooking principles:

fresh, dense beets of a rich burgundy color without dark spots and light veins are suitable for canning;
do not use root vegetables that have begun to deteriorate or wither;
Some recipes use raw beets, and some use pre-cooked beets. Ideally, it is better to bake beets in the oven in foil or steam them, this way the vitamins are better preserved;
when cooking salad, the vegetable mass should not be allowed to boil strongly, as the beets may lose their bright color;
to preserve the color of the root vegetable, it is necessary to use sour foods, therefore, the recipe for the product almost always includes vinegar or lemon juice;
The amount of salt and sugar should be adjusted to your taste, as beets may have different levels sugar content, so the amount of seasonings in recipes is indicated approximately;

Prepare beet salad in small jars - 0.5-0.75 or 1 liter. Depending on the recipe, you need to sterilize either the container or the salad itself, already placed in jars. Beet salads, prepared according to all the rules, are perfectly stored at room temperature.

Interesting facts: beets contain tryptophan, a substance called a hormone Have a good mood. Betaine is also a drug used to treat depression.

Salad "Alenka"

Even those who don’t like beets too much, as a rule, do not refuse Alenka salad. This is an excellent preparation for the winter.

4 kg beets;
200 gr. peeled garlic;
500 gr. Luke;
500 gr. peeled bell pepper;
a large bunch of parsley;
1.5 kg of tomatoes;
200 ml vinegar;
200 gr. Sahara;
60 gr. salt;
500 ml vegetable oil.

We wash and clean the vegetables. Pass bell peppers, tomatoes and garlic through a meat grinder or blender. We rub the drill using a grater with large holes. Cut the onion in half or into quarters, and then into thin transverse slices. Pour vegetable oil into a cauldron or thick-bottomed pan and heat it up. Place the onion in it and fry for 5 minutes. Then pour in the prepared vegetable puree, add sugar, vinegar, and add some salt. Bring to a boil and simmer for 2-3 minutes.

Dip the beets into the vegetable sauce, stir and simmer on low heat for 45-50 minutes, stirring frequently while simmering. Add finely chopped parsley to the vegetables and continue simmering for another 10 minutes.

Place the boiling salad into hot, sterilized jars and immediately close the lids tightly. This salad can be served as an appetizer or as a side dish. In the latter case, it can only be heated.

Pickled beets for the winter without sterilization

Pickled beets are a delicious snack. There are many recipes for marinades, here is one option in which beets are prepared without sterilization.

1.5 kg beets;
1 liter of water;
40 gr. salt;
40 gr. Sahara;
60 ml vinegar (6%);
2 bay leaves;
3-5 peas of allspice;
3 buds of dry cloves.

Wash the beets and boil them in their skins until tender. You can wrap each root vegetable in foil and bake in the oven for 40-45 minutes. Cool the vegetables (you can immerse them in cold water to cool them faster). Peel and cut into cubes or cubes.

Place in clean, oven-dried jars and fill with boiling water. Cover with clean lids and leave for 10 minutes. Then put a lid with holes on the jar and drain the water. Put sugar in it, add some salt, add spices and boil for 5 minutes. Before removing from heat, add vinegar. Pour the boiling marinade into the jars with beets and immediately seal them tightly. We place the jars with the neck down and wrap them well in a blanket so that cooling occurs slowly.

Beet and carrot salad

A universal version of the preparation is prepared from beets and. It can be eaten as a salad, used to season borscht, or served as a side dish.

3 kg beets;
1 kg carrots;
1 kg of tomatoes;
100 gr. garlic;
2 cups vegetable oil;
0.5 cups sugar;
1 teaspoon ground red pepper;
3 tablespoons salt;
1 tablespoon of vinegar essence.

Beetroot salad for the winter with garlic

Beetroot salad with garlic is spicy and piquant.

2 kg beets;
1 pod of hot pepper;
500 gr. onions;
1 glass of vinegar (6%);
100 gr. garlic;
250 ml refined oil;
0.5 cups sugar;
0.75 ml of tomato juice or 1.2 kg of tomatoes;
1 teaspoon salt.

It is necessary to prepare all vegetables, rinse and peel. Grate the beets into strips; you can use a regular grater or food processor. Cut the onion thinly into halves or quarters of rings.

Remove seeds from hot peppers and chop very finely. We also finely chop the garlic cloves or pass them through a press. If tomatoes are used instead of tomato juice, you will need to mince the vegetables. After this, you need to wipe the tomato mass through a colander. This will remove seeds and remaining peel from the mixture.

Heat vegetable oil in a large frying pan or cauldron. Add finely chopped onion and fry for 5 minutes. Then add the beets, pour in the tomato juice and add sugar and salt. Simmer for 1.5 hours. 10 minutes before the end of stewing, add hot pepper, and after another five minutes, garlic and vinegar. Place the hot salad in clean, sterilized and still hot jars. Immediately close tightly. Place it upside down, wrapped in something warm.

Beetroot and cabbage salad

Another version of beet salad is prepared with cabbage. This recipe uses citric acid rather than vinegar as a preservative and flavoring additive.

1 kg of white cabbage;
500 gr. beets;
2 onions;
2 carrots;
100 ml vegetable oil;
1 teaspoon sugar;
1 tablespoon salt;
1 teaspoon citric acid;
1 teaspoon mustard powder.

We clean all the vegetable components of the salad. Shred the cabbage into small strips, sprinkle with salt and knead with your hands, as when cooking regular salad. Grate the beets and carrots, chop the onion into thin half rings.

Advice! To prepare this and other beet salads, it is recommended to use red or white onions instead of regular onions. These varieties are sweeter and more pleasant to taste.

Mix all the vegetables in a bowl, sprinkle with mustard powder and sugar. Add salt and oil. In small quantities hot water dilute citric acid and pour this solution into the vegetable salad.

Place the salad in 0.5 or 0.75 liter jars and compact well so that juice appears above the vegetables. Place the jars in a pan for sterilization, pour warm water on the shoulders. Boil for 25-30 minutes, roll up immediately. Turn the lid down and leave to cool without wrapping anything.

Beetroot salad with tomatoes, peppers and onions

Beetroot salad with peppers and onions turns out aromatic and very tasty.

2 kg beets;
250 gr. carrots;
750 gr. tomatoes;
350 gr. sweet pepper;
75 gr. garlic;
0.5 pods of hot pepper;
150 gr. vegetable oil;
100 gr. Sahara;
1.5 tablespoons salt;
100 ml vinegar (9%).

Let's start by preparing the tomato mass. You can peel the tomatoes and grind them in a blender. Or pass the tomatoes through a meat grinder and rub through a colander to remove any remaining skin.

Read also: Cucumbers in their own juice for the winter – 8 finger-licking recipes

Salt the tomato mass, add butter, season with sugar. Bring to a boil over medium heat. Peel and grate carrots and beets into strips. Chop the onion finely. Peel and cut the sweet pepper into thin strips.

Place all the prepared vegetables in the tomato mixture and simmer at a low simmer for exactly one hour. During the stewing process, stir occasionally, making sure that the mass does not burn. Then add chopped garlic, finely chopped hot pepper and vinegar. Continue simmering for another 10 minutes. We quickly place the hot salad in sterilized jars and close hermetically using screw-on or regular lids.

Korean beets

Korean beet salad is a delicious and appetizing appetizer that has a spicy taste and piquant aroma. To prepare it, it is convenient to take a ready-made spice mixture for the “Korean Carrot” salad, but you can also create a bouquet of seasonings yourself, using spices to your liking.

1 kg beets;
2-3 tablespoons of table vinegar (6%);
2 teaspoons sugar;
1 teaspoon salt;
1 glass of refined sunflower oil;
3-4 cloves of garlic;
spices to taste.

Peel the fresh beets and grate them using a special grater. Place the beetroot strips in a bowl. Pour in vinegar, add salt and sugar, stir and leave for half an hour to release the juice.

Peel the garlic and cut into thin slices. Heat the oil in a frying pan; it should be hot. Add garlic slices to it and fry for 2-3 minutes. Fry for 2-3 minutes, then use a slotted spoon to catch the garlic; we won’t need it anymore. And pour the hot oil onto the beets. Mix thoroughly. Cover the container with a lid or cover with cling film. Place in the refrigerator to marinate overnight. After this, the salad can be served.

But if the snack is being prepared for future use, then it needs to be placed in dry, clean 0.5 or 0.75 liter jars. Place the jars in a wide saucepan filled with warm water. The water level should be such that the jars are covered up to the hangers. Cover the jars with boiled lids and place on the stove.

Bring to a boil and heat in boiling water for 12-15 minutes, then remove one at a time and immediately roll up the lids. We place the jars upside down and wrap them in warm blankets to ensure slow cooling.

Boiled beet salad with beans

Many winter salads are prepared from boiled beets. One option is beet salad with beans. You can use both red and white beans for this preparation. This version of the salad is prepared without adding vinegar.

2 kg beets;
400 gr. dry beans;
400 gr. carrots;
400 gr. Luke;
350 gr. tomato paste;
300 ml refined oil;
salt and black pepper to taste.

Wash the carrots and beets thoroughly, but do not peel them. Boil the vegetables by steaming or in water; you can bake the root vegetables in the oven, wrapping each one in foil. Approximate baking time is 40 minutes. Cool the vegetables, peel and chop. Can be grated or cut into cubes.

The beans need to be boiled until tender so that they cook faster; it is recommended to soak them in cold water for 6-8 hours in advance.

Pour vegetable oil into a cast iron pan; when it is hot, drop the onions into it, which need to be cut either into halves of rings or even smaller. After 10-15 minutes, add boiled beans, boiled carrots and beets to the onions, add tomato paste. Season with salt and pepper to taste. You can add sugar if desired. Simmer for 40 minutes.

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