How to make delicious beet preparations for the winter. Pickled beets for the winter: very tasty recipes Golden beet preparations for the winter

Beets are a vitamin-rich, delicious vegetable. For the winter, it is often canned and pickled in the form of salads, caviar, assorted dishes, borscht dressing and even juices. Dishes with root vegetables acquire a bright, rich color and a unique flavor. Serving beetroot appetizer to the table is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, herbs and spices.

Pickled beets “classic” - a universal winter recipe

One of the popular and classic options for canning beets for the winter using herbs and spices. The result is a universal dressing with which you can prepare delicious salads or first courses.

For 1 liter jar you will need the following set of products:

• beets - 300-350 gr;
• table salt, vinegar and sugar (1/2 tbsp.);
• cloves, allspice, garlic 2-4 pcs.;
• ground cinnamon with hot pepper.

Fresh beets are washed with water, the ends are cut off and placed in cold water in a saucepan on the stove. Boil it well for 40-50 minutes, then lay it out, cool and remove the skin.

After this, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Those who like it spicy can also add a few small pieces of fresh green or orange chilies and a couple of cloves of garlic.

To prepare the marinade, add the necessary spices - salt, pepper, sugar - to a pan of water. You can also add a little cinnamon, a quarter of a teaspoon, dried or fresh chili. Mix the spices and bring to a boil, cook everything for 10-15 minutes, add vinegar at the very end.

The resulting mixture is poured under the neck of the vegetables placed in a jar, after which they are rolled up, cooled and stored. In this case, it is not necessary to sterilize the seams.

Vitamin salad with apples and carrots

A healthy vegetable salad is used as a stand-alone snack or as an addition to dishes. To roll up 5 liters of these canned foods in a classic marinade, you will need:

• fresh beets - 3 kg;
• carrots and apples (Antonovka or Simirenko variety) 1 kg each;
• salt, sugar, black pepper for marinade.

The beets are washed several times to remove dirt and placed in a clean pan filled with cold water. Turn on the heat, bring to a boil and then simmer over low heat for 20-25 minutes until half cooked.

Now remove the vegetables from the pan, cool them naturally or in the refrigerator. Peel the beets and cut into thin, small slices.

Carrots and apples are also washed, after which the peel is removed and grated on a medium grater or cut into small strips with a sharp knife.

Mix chopped vegetables and fruits in a saucepan, add spices, salt and a little sugar to the water and set to simmer over low heat.

After 10-15 minutes of cooking, the hot mixture with the marinade is poured into pre-washed and sterilized glass jars and the lids are immediately rolled on.

Beetroot with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to preserve maximum beneficial properties; it can be used as a basis for vinaigrette and other salads and dishes.

To prepare seaming for the winter, take the following ingredients:

• beets (sweet or salad variety);
• spices: vinegar, salt, sugar;
• garlic, bay leaf, peppercorns.

The beets are boiled in water in advance until fully cooked. Then they are allowed to cool naturally, carefully peeled and cut into medium or large cubes (to leave more space in the jar for brine). Garlic is peeled and rinsed under water.

Vegetables are placed one by one in the jar. Beets first, garlic and bay leaf on top. At the same time, prepare the marinade according to the classic recipe. Salt, pepper and sugar are added to the water. Bring all this to a boil and boil over low heat for 10-15 minutes.

At the end of cooking, pour in vinegar essence (it is better to use a regular table version of 5%). With the resulting brine, carefully pour the contents of the jar right up to the neck, seal it and send the seams to sterilize in a large saucepan with boiling water for about 15-20 minutes.

Due to the properties of garlic and vinegar, under the right conditions, such a twist can be stored longer than usual and is especially well suited for creating savory salads.

Salad with juicy peppers and onions - a taste for all times

A universal appetizer that serves as the basis for preparing baked goods, sandwiches, or as a dressing for beetroot soup or borscht. In addition to fresh beets, you will need:

• onions and bell peppers (red or green);
• natural vinegar and vegetable oil;
• salt, ground pepper and peas, sugar to taste.

First of all, boil the beets well. To do this, you must first wash it, trim the roots and place it in a pan with clean water.

The cooking time over low heat depends on the size of the root vegetable: for small and medium-sized ones, 30-40 minutes are enough, for larger ones, from 45 minutes. up to 1.5 hours.

While the beets are boiling, other vegetables are prepared: the peppers are washed, cut and peeled from seeds and inner core, and then cut into small cubes.

Peel the onion, wash it and chop it into as small pieces as possible, using a knife or blender, but only so that it does not turn into mush.

Place a pan of water on the stove, add salt, pepper, a little sugar, mix in the spices and bring the marinade to a boil. As soon as this happens, pour pepper and finely chopped onion into the container. Mix everything thoroughly and simmer over low heat for 7 to 10 minutes, depending on the situation.

The cooked beets are removed and cooled. After the skin is peeled, the vegetable is passed through a meat grinder and added to chopped onions and peppers, which are boiled in the marinade until they acquire the required consistency and aroma. All ingredients are thoroughly mixed and simmered over low heat for about 15 minutes.

Distribute the hot salad into well-washed and pre-sterilized jars and roll them up. Turn them over and be sure to wrap them in a warm blanket or rug until they cool completely.

Delicious beets for the winter - a spicy Korean recipe

This salad appetizer will appeal not only to lovers of spicy and spicy foods; the taste will certainly make you lick your fingers. To prepare this salad, you will need the following set of ingredients:

• red beets and garlic;
• vinegar and sunflower oil;
• ready-made set of “Korean” spices for carrots.

This seasoning can be purchased at the store or prepared yourself. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of granulated sugar. It is universal and suitable for pickling and preserving vegetables such as cabbage or carrots.

The beets are washed with a brush and boiled until fully cooked over low heat. Then the boiling water is drained and cooled, the peel is removed, if necessary, damaged areas are removed and grated with a “Korean” nozzle or cut accordingly with a sharp knife.

The straws are poured into a bowl and mixed with the dry spice mixture. A little sunflower or olive oil is poured into a frying pan or saucepan, to which garlic crushed using a press or by hand is added. Bring the oil to a boil so that it acquires a characteristic garlic aroma.

Pour the boiling, aromatic mixture into a bowl with pieces of beets and spices, mix thoroughly and season with a small amount of vinegar. The resulting dish is scattered into jars and covered with lids.

This salad can be safely served either fresh, immediately after preparation, or as preserved food for the winter.

Classic borscht - preparing the first dish for the winter

Borscht is a very convenient preparation in the winter; you just need to heat the contents of the jar, and the delicious first course is ready for the table. Zakatka will retain its taste if you use the classic recipe, and add a little vinegar essence to the jars as a natural preservative.

In addition to beets, fresh onions, carrots, bell peppers, tomatoes and spices for the marinade - salt, sugar, black pepper and vinegar - are also used to prepare borscht.

Fresh vegetables are washed, peeled and cut into thin strips. The beets are peeled, boiled and also cut into small pieces. The tomatoes are divided into 2 or 4 parts into slices and passed through a meat grinder or in a blender until a paste is formed.

Heat sunflower oil in a frying pan, lightly fry the onion, then add all the other vegetables and spices, mix well and cook over low heat for 7-10 minutes until a crust appears and a pleasant aroma. After this, pour them with fresh tomato puree and simmer for another 10-15 minutes.

When hot, the product is poured into well-sterilized jars, the lids are sealed and turned over. Now you can store it in a warm and dry place, and in winter use this mixture as a ready-made dressing for making borscht or beetroot soup.

Winter vinaigrette - preparing your favorite salad

Vinaigrette often decorates the holiday table, so why not prepare a fresh salad for the winter without sterilization in order to enjoy your favorite dish all year round.

For preparation use:

• fresh, medium-sized carrots and beets;
• potatoes, onions;
• bay leaf, salt, vinegar essence and other spices for marinade.

Beets and carrots are thoroughly washed and cooked together or separately until fully cooked. Then cut them into equal cubes, but not too large.

The potatoes are peeled and chopped into small pieces. Next, lower them to boil in cold, lightly salted water for 20-25 minutes.

Then the cooled vegetables are mixed together along with finely chopped onions. Sort the salad into jars and start preparing the marinade.

A standard set of spices, salt and ground pepper, a little refined oil, and bay leaf are poured into boiling water.

Directly from the stove, pour hot brine into the contents of glass jars and close the lids. In addition to potatoes, you can also use boiled beans with green peas - they definitely won’t spoil the taste of the salad.

Buryak with fresh pickled cabbage for the winter - an ideal snack

To prepare a juicy appetizer according to this old Russian recipe, you will need:

• white cabbage of autumn varieties;
• red beet, carrots;
• allspice, garlic, hot chili;
• bay leaf, salt and sugar.

The outer leaves of the cabbage are removed, the head is washed and cut into fairly large slices. The carrots are peeled and chopped on a “Korean” grater into thin strips.

The beets are cooked according to the standard recipe, having first been washed and peeled from the roots. Sliced ​​and chopped vegetables are placed in clean glass jars in layers on top of each other, and topped with bay leaves and garlic cloves.

Dissolve salt and a little sugar (to taste) in water. Bay leaf and allspice are added there too. The marinade is brought to a boil, cooked for up to 15 minutes, then cooled and poured into the contents of the jars.

Cover everything loosely with lids and cool in the refrigerator for about 2-3 days. On day 2, open the jar and lightly press down so that excess air comes out of it. As soon as the juice becomes cloudy, the cabbage and beets can be placed on plates and treated to guests, seasoned with onion rings or fresh herbs.

Instead of glass containers, it is permissible to use buckets or a basin, and lay out the contents in layers and put them under pressure in the refrigerator for several days to obtain a natural marinade.

Horseradish grated with beets - spicy sauce in Russian style

This dressing with a unique and juicy taste will add piquancy to meat and fish dishes, and is ideal as a sauce for traditional jellied meat.

To prepare the classic Russian recipe at home, use fresh horseradish roots and spices in the form of salt, sugar and ordinary vinegar. Horseradish is washed under running water, peeled with a special knife and cut into several pieces. The resulting pieces are soaked in clean, cold water and sent to the shelves in the refrigerator. There they should sit for a couple of hours and cool further.

In the second stage, the chopped roots are passed through a meat grinder and crushed, and while they are infused, the beets are cooked until fully cooked, after which they are grated on a medium grater.

The crushed root vegetable is wrapped in gauze and squeezed until juice is formed, which is then poured over the pureed horseradish and mixed thoroughly. Next, add salt and sugar, mix all the ingredients again and pour in a little cold, or boiled, water.

The red sauce is sorted into prepared and well-sterilized jars and sent to the refrigerator. In this form, the dressing can be stored for several months, the main thing is to observe the temperature regime, but it is even better to use it after 2-3 days of inactivity. Use with your favorite cold and hot meat dishes.

Adjika from beets and spices and pepper - delicious exotic on the festive table

At first glance, the recipe seems unusual and even experimental, but this is its main highlight. This spicy filling goes well with many familiar dishes, and unlike regular adjika, it is healthier.

To prepare this spicy sauce, take the following ingredients:

• beets and carrots;
• bell and cayenne pepper (chili);
• garlic, cloves, bay leaf;
• spices for marinade (salt, pepper, etc.);
• tomato juice or fresh tomatoes.

The carrots are peeled and chopped on a fine grater or in a meat grinder. In a bowl, mix the grated vegetable with salt and sugar. The beets are boiled for 30-40 minutes and minced in a meat grinder into a separate container with vegetable oil. Leave the boiled beets to soak in the spices for 20-30 minutes.

In a deep frying pan or suitable saucepan, mix all the above ingredients and simmer them in tomato juice over low heat, covering loosely with a lid. Sweet peppers and small pieces of hot pepper are also passed through a meat grinder, the garlic is peeled and crushed using a crusher.

Mix everything again, pour in the remaining tomato juice and simmer for another 20-30 minutes until the contents of the pan become soft and homogeneous. A few minutes before turning off the heat, add bay leaf and a little vinegar essence.

Then cool the vegetable puree and grind it again in a blender and only then distribute it into sterile jars for storage.

Appetizer "Assorted Vegetables" - just to lick your fingers

Recipes from beets for the winter are different, popular salads like “Alenka”, “Winter Classic”, etc. But so that everyone you treat remains full and satisfied, the best way is to make an assorted appetizer with beets and beans, the result is very A tasty and completely independent dish.

Along with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (1 kg total for 4 servings) are prepared. For spices, take the classic set in the form of salt, sugar (1.5-2 tablespoons), ground pepper, vinegar (half a glass) and laurel.

Beets and carrots are thoroughly washed and peeled. After removing the peel, boil it and then cut it into pieces or grate it on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. Then cook for about 10-15 minutes until half cooked. The onions are cut into half rings, and the tomatoes into small slices, and when using cherry tomatoes, they can be closed whole.

Add salt, vinegar and other spices to the water and cook for 10-15 minutes. Next, mix the vegetables in a separate bowl and pour in the marinade. Turn on the heat, cover the pan loosely with a lid and simmer for 40-50 minutes until tender, stirring the contents occasionally. As soon as everything is prepared, the salad is sorted into jars and sent to the cellar or home shelves for the winter.

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 for you more 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 a 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 a 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 various salad recipes for the winter many times, including. But this is the first recipe I present. A very tasty and unusual appetizer for the holiday 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.

Beetroot is a very healthy root vegetable that grows in almost all latitudes of our vast country. This vegetable can be stored fresh, and some housewives are happy to prepare beets for the winter. We will talk about this topic today. You will learn how to prepare a delicious dressing for borscht, as well as a savory appetizer made from tops.

Secrets of home canning

Preparing beets for the winter in jars is becoming increasingly popular. If you do not have a storage room for storing vegetables, then you can can them. Jars of aromatic canned beets fit perfectly in a kitchen cabinet or refrigerator.

Beets, as a rule, are stewed before canning, adding carrots and onions. It is this combination of vegetables that allows you to create a unique dressing for beetroot soup and borscht. If first courses are held in high esteem in your family, then try making beet preparations for the winter. The golden recipes described in our article will add to your cookbook collection.

Read also:

Before we tell you popular recipes for canning beet stock, let's find out a few of its secrets from experienced housewives:

• Beets must be peeled and washed thoroughly, especially if you previously stored them in sand.
• For canning, root vegetables can be chopped into cubes.
• It is best to grate the beets or grind them in a blender.
• Winter preparation for beetroot borscht is made from a standard set of vegetables for preparing this dish. Don't forget to add sweet bell peppers, as well as aromatic spices and seasonings.

• All vegetables are chopped and then stewed first over moderate heat. After the juice has been released, the heat must be increased to the maximum threshold and in this mode, prepare the dressing for another 20-25 minutes.
• Canning jars must be sterilized.
• Tin lids are suitable for sealing.
• For 2-3 days after preservation, the beet preparation should be stored in a warm room, wrapping the jars in a blanket or blanket.
• After this time, the jars are moved for storage to the basement or cellar.
• Preparing beet leaves for the winter turns out to be very tasty, piquant and aromatic.
• A delicious salad is prepared from the tops. Young and juicy shoots are suitable only for these purposes.
• The leaves are chopped and then placed in a marinade, which is prepared according to the classic recipe.
• Pickled beet tops can be eaten 2 months after canning.
• Also allow the dressing to sit for 2-3 weeks. During this time, the beets will absorb the taste and aroma of the added seasonings and spices.

Preparation for borscht: a note for the hostess

Every housewife knows that preparing borscht takes a lot of time. First you need to boil the broth, then prepare the vegetables and sauté them. If you don't have enough time to roast beets and other vegetables, you can use canned dressing. Similar products are also sold in stores, but only in taste and quality will they be clearly inferior to homemade ones. Arm yourself with a pen and write the recipe down in your cookbook. Believe me, your household will be captivated by the taste and aroma of borscht with the addition of this beetroot dressing.

Compound:

• 3 kg beets;
• 1 kg of bell pepper;
• carrots - 1 kg;
• 1 kg of onion;
• 1 tbsp. Sahara;
• 1 kg of fresh tomatoes;
• 3 tbsp. l. salt;
• 125 ml table vinegar;
• 1 tbsp. refined vegetable oil.

Preparation:

• We thoroughly clean and rinse all vegetables. Remove the stem and seeds from the pepper.
• Chop the onion into small cubes or half rings.

• Grate the beets on a coarse grater. If you like it smooth, puree the beets in a blender or food processor.

• Cut the sweet bell pepper into shavings. It can also be crushed into equal cubes.

• Pour boiling water over fresh tomatoes and carefully peel off the skins.
• Chop the tomatoes into small cubes or slices.

• Place all the chopped vegetables in a deep bowl.

• Now add granulated sugar and mix everything again.

• Then pour in table vinegar, preferably with a 9% concentration.

• Mix everything thoroughly again and place in a heat-resistant bowl.
• Initially, simmer everything over low heat until the juice releases, and then continue sautéing at the maximum burner level for another 25 minutes.

• Let's not waste time and prepare the jars.
• We sterilize them and dry them thoroughly.
• Place the hot mixture into jars.
• Using a seaming machine, close the containers with lids.
• We leave the dressing warm for 2-3 days, and then move it to the basement for storage.

Beet tops are very popular in cooking. Preparing this product for the winter is very easy. You need to thoroughly wash the beet leaves, chop them, and then pour the hot marinade over them. There are a huge number of recipes for making marinade. Let's consider one of them.

Compound:

• beet tops;
• 4 tbsp. l. granulated sugar;
• 1 tbsp. l. fine-grained salt;
• vinegar with 9% concentration - 50 g;
• 40 ml sunflower oil;
• 1500 ml filtered water;
• laurel leaves and peppercorns - to taste.

Preparation:

• We thoroughly wash the beet leaves, dry them and chop them.
• Pour filtered water into a heat-resistant container and bring to a boil.
• Then add all the herbs and spices according to the recipe, pour in vinegar with a 9% concentration and oil.
• Place the chopped tops into sterilized containers and fill them with the prepared marinade.
• Roll up the lids.
• For several days, we infuse the beet tops appetizer in a secluded place, and then store it in the basement or cellar.

When the beet harvest is a success, housewives rack their brains over what to prepare to maximize the preservation of the product and the variety of the winter table.

Therefore, we decided to help by preparing the best golden recipes for beet preparations for the winter. Get ready for the cold with us!

The most delicious beet preparations for the winter

The problem can be solved easily when you know a considerable number of useful and interesting recipes for preparations. For example, beets can be pickled, squeezed into juice, syrup, kvass, made into caviar, salad, and even made into delicious jam.

We preserve with maximum preservation of benefits

Such a natural preparation from beets is convenient because in a minimum of time you can prepare the vegetable for future preparations, salads, dishes, etc. And it is called natural because the recipe preserves its taste as much as possible.

For this preparation, it is best to choose root vegetables with a dark burgundy color and without light rings in the cut.

So, for the preparation you will need:

• Beets – 2-3 kg;
• 2% brine;
• Water – 1 l;
• Salt – 20 gr.

Blanch the well-washed beet for 20 minutes, then remove the skin. If the selected root vegetables are small in size, then they can be preserved whole.

And large and medium ones are best cut into slices, strips, circles, cubes - at your discretion.

Pour brine over the beets and place the jars for sterilization: liter jars - 45 minutes, half liter jars - 40 minutes.

Please note that the ratio of root vegetables and brine in the jar should be 60% to 40%.

Fermented snack

The oldest and most proven method of harvesting beets for the winter. Everyone knows that in Rus', housewives fermented almost everything that came to hand - cucumbers, cabbage, watermelons, tomatoes, beets and even apples. And few people know that in the old days borscht was seasoned not with fresh, but with pickled root vegetables.

List of products needed for fermentation:

• Beets – 1 kg;
• Water – 1 l;
• Salt to taste.

Preparation:

1. Wash, peel and cut the root vegetables in any convenient way;
2. Dissolve salt in water and pour this brine over the beets;
3. Cover the container with a lid and press down with a weight;
4. After 2 weeks, the pickled root vegetables will be ready.

Do not forget to remove any foam that has formed on the surface during this time.

Tasty You will learn how to deliciously preserve various vegetables and preparations from them.

And read about how to make squash caviar with tomato paste, and not the simple kind, but the kind that you won’t be able to pull off by the ears!

Don't know how to salt milk mushrooms? In you will find several interesting ways.

Beet juice option

Is it worth talking about the benefits of the juice of this root vegetable, when every person knows that this drink enriches our body with beneficial vitamins and lowers blood pressure.

And who would refuse a glass of cool and healthy juice after this?

So, to prepare such a preparation for the winter from beets you will need:

• Beets – 1 kg;
• Citric acid (see ratio below).

Preparation:

1. Blanch the washed root vegetables over steam for about 25 minutes without removing the skin;
2. Chop the root vegetables and squeeze out the juice, also without removing the skin;
3. Strain the resulting juice and add citric acid to it. For each liter of juice add 2 grams. acids;
4. Bring the drink to a temperature of 80C and pour into prepared clean jars;
5. Sterilize the containers for about 10-15 minutes, then roll up.

Making sugar-free syrup

Required:

• Water – 1.5 l;
• Beets – 1 kg.

Technology for preparing beet syrup for the winter:

• Cut the washed root vegetables into slices 3 mm thick;
• Boil and leave for 1.5 hours to infuse;
• Filter and put back on the fire;
• Boil the juice until tender and periodically remove the resulting foam.

How to determine readiness? To do this, drop a little chilled syrup onto a plate. If the drop does not spread, then it is ready. You can also determine it by taste and color. The finished syrup has a brown tint and a pronounced beetroot flavor.

Beets marinated in apple juice with plums

Perhaps one of the most interesting and unusual in taste properties is beet preparation for the winter, for the preparation of which you will need:

• Cloves – 5 pcs.;
• Beets – 1.5 kg;
• Salt – 1 tbsp. l;
• Plum (Hungarian variety) - 1 kg;
• Sugar – 1 glass;
• Apple juice – 1.2 l.

Preparation:

1. Boil the washed beet until half cooked, then rinse with cold water, peel and cut into circles;
2. Place the chopped root vegetables in a jar, place the plums on top, after removing the seeds and throw in the cloves;
3. Prepare a marinade from salt, sugar and juice, bring it to a boil and pour it over the contents of the jars;
4. Place the jars in a saucepan and begin sterilizing after the liquid boils.

Beetroot salad “For your health”

A simple but very tasty salad with onions for the winter.

Ingredients:

• 9% table vinegar – 100 ml;
• Beets – 2 kg;
• Salt – 1 tbsp. l.;
• Onions – 1 kg;
• Vegetable oil – 150 ml.

Step-by-step instructions for preparing salad for the winter:

1. Grate the peeled root vegetables on a coarse grater;
2. Cut the onion into half rings;
3. Mix all ingredients and leave to infuse in a cool place for 12 hours;
4. After the specified time, put the salad on the stove, bring to a boil, reduce heat and cook for about 20 minutes;
5. Place the finished salad in sterilized jars.

Preparation for borscht for the winter

It is a matter of honor for every housewife to prepare this beet preparation. Which household member would refuse rich borscht on a cold winter day? Moreover, it will take a minimum of time to prepare the workpiece.

Required Products:

• Beets – 3 kg;
• Onions – 1 kg;
• Carrots – 1.5 kg;
• Bell pepper – 1 kg;
• Vegetable oil - 100 ml;
• Tomatoes – 1 kg;
• Chili pepper – 1 pc.;
• Salt;
• Sugar – 5 tbsp. l.;
• Table vinegar – 1 glass.

Preparation for the winter for beet borscht is done as follows:

1. Cut the bell pepper into strips;
2. Chop the onion;
3. Coarsely grate carrots and beet;
4. Remove the seeds from the pepper and finely chop;
5. Chop the tomatoes into small cubes;
6. To prepare the preparation, you need a large saucepan in which all the ingredients will be stewed;
7. Add oil and start frying the onion;
8. Then add the carrots and after 2 minutes add the remaining ingredients, except the tomato;
9. After 3 minutes, add the tomatoes, sprinkle with sugar, pour in the vinegar, stir and simmer for another quarter of an hour under the lid closed;
10. Place the finished product in sterilized jars.

Also, the beet preparation for borscht prepared according to this recipe can be cooled, distributed into freezer bags and put in the freezer.

Her Majesty, caviar!

Caviar made from vegetables, including beets, is tasty and original. This preparation of beet caviar for the winter in jars will perfectly diversify the winter feast, and it will not be too time-consuming.

"Savory"

Required Products:

Step-by-step preparation:

1. Grate the beet on a coarse grater, cut the tomatoes into rings, onions and peppers into half rings, and either finely grate the garlic or pass through a garlic press;
2. Saute the onion in boiling oil, then add the tomato to it and simmer the ingredients for about 5 minutes;
3. Throw in pepper;
4. After a couple of minutes, pour in vinegar, add sugar, salt and add beet;
5. Stir and simmer the caviar for approximately 40 minutes;
6. At the end, add the garlic, stir and immediately place the beet caviar into sterilized jars.

"Sissy"

Required Products:

• Vegetable oil - 1.5 cups;
• Beets – 1 kg;
• Salt – 50 gr.;
• Eggplants – 1 kg;
• Sugar – 7 tbsp. l.;
• Apples – 1 kg.

Step-by-step instructions for preparing beet stock for the winter:

1. Finely chop the eggplants and apples into cubes, grate the beet;
2. Place the crushed ingredients in a saucepan, add salt, sprinkle with sugar and leave for an hour;
3. Place the container with vegetables on the stove, add oil and bring to a boil;
4. Reduce heat and simmer for half an hour with the lid closed;
5. Remove the lid and continue simmering for another 15 minutes;
6. Place the finished caviar into sterilized jars.

Secrets of conservation

To prevent the beets from losing their bright color during cooking, it is necessary to cut off the root with the tops before cooking, and pour a little vinegar, lemon juice or citric acid into the water.

To quickly peel the skin, run cold water over the boiled beets.

For sourdough, it is best to use a late variety of vegetable, which contains a large amount of sugar.

To prepare brine for pickling, you need to add 500 grams of liquid for every 10 liters. salt. When fermenting, you do not need to add any spices or herbs.

Good luck with your beet preparations for the winter season!

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 special attention to beet preparations, believing that this vegetable is available all year round. Meanwhile, there are a lot of interesting recipes that can significantly enrich and expand the range of our usual winter preparations, especially during Lent. 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 tasty preparations from affordable ingredients, then 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 in winter it is very convenient - we take out a jar from the cellar or pantry, and a delicious snack is 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, and in appearance it is 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.