Pickled beets for the winter - very tasty recipes

If you cook beets correctly, they will make very tasty dishes. Therefore, we suggest you marinate this vegetable.

The tradition of processing food comes from ancient times. Even our ancestors, the Slavs, knew about this. In winter, the product is an excellent source of copper, phosphorus, carbohydrates and vitamin C.

Processed tubers are good at removing toxins from the body, preventing the development of tumors and promoting heart function. It normalizes the gastrointestinal tract, reduces acidity and rejuvenates the body.

The recipes that we propose to use will make an excellent dressing or become one of the components of everyday salads and dishes during the cold season.

General cooking rules

Pickled beets for the winter turn out delicious if you use only a dense product, uniformly colored, and without white rings on the cut.

Sterilize jars in a way convenient for you: on the stove, in the oven or in the microwave. Workpieces should be stored in a dark, cool place, protected from sunlight. Then the pickled beets, prepared for the winter, will not lose their beautiful bright burgundy color.

Also, the vegetable may change color during storage if there is not enough marinade for pouring and it does not completely cover the beets.

How to marinate

There are many options. Few people know how to pickle beets for the winter correctly. You need to wash the root vegetables and place them in water previously mixed with salt and vinegar. Proportions are selected according to the individual preferences of the hostess. On average, 2-3 tbsp is required. l. these ingredients. The vegetable is boiled in the marinade for about an hour, after which it is cooled, the skin is removed and placed in sterilized jars.

The recipe for pickling beets for storing the preparations in sterilized jars will appeal to many. The beets come out like in a canteen. The beet marinade is filtered, boiled and poured into jars. Cover the finished twist with a lid and, after cooling, place it in any convenient place. For canning, it is better to use a small root vegetable, since a large one will need to be cooked longer, and after cooking, cut to fit in a jar.

To sterilize, the jars are covered with metal lids and placed in a pan of water. Containers with a volume of 0.5 liters are sterilized 10 minutes after boiling, then sealed and turned upside down. Pickled beets can be stored in jars for a long time for the winter.

You can make pickled beets without sterilization. To do this, several small root vegetables are selected, boiled and peeled. For marinade 1 tbsp. l. coarse table salt is added to 1 liter of water and boiled, then poured over the vegetable and rolled up for the winter. Due to the absence of preliminary heat treatment, canned beets will retain almost all of their beneficial properties without sterilization.

Preparation option: make a marinade of onion, salt, sugar, bay leaf and vinegar. Next, do everything according to the already known scheme. Beets with vinegar are prepared without sterilization, so it is better to store such twists in the refrigerator.

The small root vegetable is boiled in a saucepan along with vinegar and granulated sugar until the grains are completely dissolved, pour over the rest of the beets (1.5 kg). Cook it for about an hour. At the end of cooking, peel the vegetable, strain the marinade and boil again. You can find many recipes for pickling beets in their own juice. All of them retain the beneficial properties of the vegetable.

Pickled beets for the winter, prepared without sterilization

The simplest recipe. Beets prepared without sterilization do not need to be twisted - they can be kept in the refrigerator under a plastic cover.

• beet;
• table vinegar - 50 g;

Marinade:

• water - one glass;
• sugar - one tbsp. spoon;
• salt - half a spoon;
• black and allspice - several pieces;
• cloves - three pcs.;
• Bay leaf.

Boil the beets until fully cooked; you can bake them in the oven. Let's start the marinade: mix all the ingredients, cook the filling for several minutes and cool.

Chop the peeled beets into cubes and transfer them to prepared jars. Then add vinegar to each jar, one spoon at a time.

Pour marinade over vegetables. And finally, we tightly screw the jars and place them with the neck down. Wrap them in something warm and leave them for the day.

Pickled beets without sterilization for cold storage (grated)

The easiest way to harvest root vegetables. Suitable for snacks, preparing summer cold meats.

Necessary:

• Beet.
• Water - liter.
• Bay leaf, cloves (optional), pepper.
• Salt, sugar - 100 g each.
• Table vinegar – 100 ml.

Marinate:

1. Boil the beets, rinse with cold water, and peel.
2. Sterilize jars with lids.
3. Rub the root vegetable with coarse shavings and fill the containers tightly.
4. Boil water, fill the jars, hold for 10 minutes to warm the vegetable.
5. Pour the infusion into a saucepan, add the remaining ingredients from the recipe list.
6. Wait until the marinade boils and the grains of salt and sweetness dissolve, return it to the jars.
7. Seal the workpiece in any acceptable way, cool slowly under a blanket. In the morning, check the seal for leaks and take it away for winter storage.

Whole pickled beets

A universal recipe that allows you to store beets whole. Having opened such a preparation in winter, you can prepare any dishes.

For a 1.5 liter jar:

• several small beets;
• black peppercorns - 5 pcs.;
• bay leaf - 1 pc.;
• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• vinegar 9% - 2 tbsp. spoons.

Boil or bake the beets until tender. Cool it and clean it.

Beetroot for borscht

This preparation is not only a classic dressing. It is an independent dish from which, for example, you can make delicious diet sandwiches.

• large fresh beets;
• allspice – 6-9 pcs.;
• dried cloves – 5-7 pcs.;
• bay leaf – 3-4 pcs.

Marinade:

• sugar – 40 g;
• water – 1 l;
• coarse table salt – 40 g;
• apple cider vinegar 9% – 60 ml.

Boil or bake the beets until tender. Cool it, peel it and grate it. Transfer grated vegetables into sterile jars and add spices.

Pour salt and sugar into the water, put it on the fire and wait for it to boil. Remove the mixture from the heat and add vinegar.

Pour the prepared marinade into jars. We seal the jars hermetically and place them upside down.

How to pickle beets in jars without sterilization

Preserving root vegetables without sterilization takes little time. The jars and lids are washed and wiped with a clean towel. Table, apple or grape vinegar, and citric acid are used as a preservative. Such preparations are stored for up to a year.

With horseradish and garlic

Beets and horseradish are a classic combination. The appetizer is served at the festive table; it is eaten with meat and fish dishes, rye bread, and vegetables. It is suitable for lovers of spicy and piquant taste.

List of ingredients:

• 2 kg beets;
• 200 g horseradish root;
• 90 g garlic;
• 40 g sugar;
• 20 g salt;
• 10 ml 70% vinegar.

How to cook:

1. Wash the root vegetables and boil until tender. Cool, peel and cut into small cubes.
2. Peel the horseradish root and cut into slices. Stir in beets.
3. Pass the mixture through a meat grinder or blender.
4. Peel the garlic, pass through a press and mix with vegetables.
5. Add salt and sugar, mix. Leave for 20 minutes so that the vegetables release their juice and the spices dissolve.
6. Pour in the vinegar essence and mix, place in clean jars, and close with lids.
7. Store in the pantry.

Dressing for borscht with beans

The dressing is used to prepare borscht all year round. There is no need to peel carrots and beets, soak beans, or fry them every time. Just add the dressing to the broth, and a delicious rich soup is ready.

To prepare you will need:

• 1 kg beets;
• 1 kg of tomatoes;
• 500 g beans;
• 500 g carrots;
• 80 g salt;
• 120 g sugar;
• 50 ml 9% vinegar;
• 40 ml vegetable oil.

How to cook:

1. Soak the beans overnight and boil until tender.
2. Wash the tomatoes, cut into slices and grind in a meat grinder. Place on low heat for 10 minutes.
3. Peel the beets and carrots and grate them on a coarse grater. Send to tomato mass.
4. Add butter, sugar and salt, mix.
5. Place the boiled beans in the dressing, stir and add vinegar.
6. Boil for 10 minutes.
7. Place into jars and roll up.

Important! The beans are soaked overnight so that they absorb moisture, swell and become soft. They use different beans: red and white, large and small.

For those who like it hot - beets with horseradish

This easy-to-prepare recipe does not require any special culinary skills. Even a novice housewife can make such a preparation.

List of ingredients:

• 1 kg beets:
• 800 g horseradish;
• 1 red chili pepper;
• 25 g salt;
• 20 g sugar;
• 10 ml vinegar essence.

Cooking technology:

1. Cut beets, chili peppers and horseradish into pieces and pass through a meat grinder or blender.
2. Add salt and sugar to the mixture, mix thoroughly, add vinegar essence.
3. Place the mixture in jars and roll up.
4. Store in the refrigerator or basement.

Pickled beets..Garnish and appetizer. Just! Tasty! Inexpensive!

Simple recipe with nuts

The original recipe will decorate any feast. Thanks to nuts, the snack becomes more healthy: it contains more iron, calcium, and dietary fiber.

List of ingredients for cooking:

• 500 g beets;
• 300 g walnuts;
• 3 cloves of garlic;
• 30 g cumin;
• a pinch of black pepper;
• 50 g sugar;
• 30 g salt;
• 50 ml wine vinegar;
• 6 sticks of cloves.

How to cook:

1. Boil the root vegetable, cool. Peel, cut into slices and place in a jar.
2. Prepare the marinade: add salt, sugar, wine vinegar and cloves to the water. Bring to a boil, cool.
3. Pour the marinade into a jar.
4. Crush the nuts and mix with the beets before serving. Add cumin or black pepper for taste.

With sweet pepper

Beets pickled with sweet peppers keep well all winter. She looks very tasty. Bell peppers add sweetness and juiciness.

What you will need:

• 1.5 kg beets;
• 1 kg of sweet pepper;
• 1 kg of onions;
• 200 g tomato paste;
• 120 g sugar;
• 30 g salt;
• 100 ml 9% vinegar;
• 200 ml vegetable oil.

How to prepare:

1. Wash the root vegetables, peel them, cut into thin strips. Chop the pepper and cut the onion into half rings.
2. Mix the ingredients, add vinegar, salt and sugar and simmer for half an hour.
3. Add tomato paste and leave on low heat.
4. Add vinegar and vegetable oil, mix and pour into jars.
5. Store in a cool, dark place.

Interesting! To taste, add cloves, cinnamon, nutmeg, cumin, and basil to the dish. The appetizer goes harmoniously with poultry dishes and grilled vegetables.

Pickled Beetroot - Very Delicious! Simply and easily!

Ossetian style at home

Ossetian-style beets are added to salads and soups. The dishes acquire a bright taste with a slight spice.

List of ingredients:

• 1 kg beets;
• 400 g horseradish;
• 1 head of garlic;
• 50 g sugar;
• 40 g salt;
• 1 liter of water;
• 30 ml 70% vinegar.

How to cook:

1. Wash the beets, boil and cut into strips.
2. Peel and grate the horseradish root.
3. Finely chop the garlic and mix with the vegetables.
4. Prepare the marinade: mix water, salt, sugar and vinegar.
5. Place vegetables in jars and pour marinade over them.
6. Roll up and store in the refrigerator.

Appetizing caviar for the winter

Caviar is used to make sandwiches and added to beetroot soup and borscht.

To prepare you will need:

• 1.5 kg beets;
• 700 g carrots;
• 2 onions;
• 50 g sugar;
• 40 g salt;
• 40 ml 9% vinegar;
• 70 ml vegetable oil.

How to cook:

1. Rinse the vegetables, peel and pass through a food processor.
2. Cook for 1 hour, stirring occasionally.
3. Add salt, sugar, vinegar and vegetable oil. Stir and leave for 5 minutes.
4. Place into jars and roll up.

In Korean

This spicy Korean snack is easy to prepare. It is served on the table as a complement to rice, chicken, and vegetable side dishes. Coriander and paprika give the dish an unusual taste and bright aroma.

List of ingredients:

• 1.5 kg beets;
• 200 ml 9% vinegar;
• 100 ml vegetable oil;
• 1 head of garlic;
• 30 g sweet paprika;
• 20 g hot pepper;
• 5 black peppercorns;
• 30 g coriander;
• 40 g sugar;
• 30 g salt.

How to cook:

1. Grate the vegetables and mix with chopped garlic.
2. Pour vegetable oil into a frying pan and fry the spices.
3. Mix all ingredients, add vinegar, sugar and salt.
4. Place the caviar into clean jars and roll up.
5. Keep refrigerated.

Whole marinated

This snack is used all year round. It is added to salads, side dishes, soups, main courses, and served whole. Pickled vegetables retain their juicy taste and benefits.

To prepare you will need:

• 1 kg beets;
• 500 l of water;
• 100 ml 9% vinegar;
• 25 g sugar;
• 20 g salt;
• 5 black peppercorns;
• 5 peas of cloves;
• 2 bay leaves.

Cooking technology:

1. Wash the fruits, peel them, and cook until tender. Cool and dry.
2. Divide into clean jars.
3. Prepare the marinade: add spices and herbs to the water, stir, put on fire and bring to a boil.
4. Pour the boiling marinade into jars and cover with lids.
5. Turn jars upside down until completely cool.
6. Store in a cool, dark place.

Beets for the winter. Pickled beets.

Canned with cinnamon

A savory snack with cinnamon is a traditional recipe from oriental cuisine. The spice adds a sweet note to the dish. Beets canned with cinnamon are combined with boiled vegetables.

To prepare you will need:

• 1 kg beets;
• 1.5 liters of water;
• 40 g salt;
• 70 g sugar;
• 20 g ground cinnamon;
• 5 black peppercorns;
• 5 peas of cloves;
• 50 ml vinegar.

Step-by-step preparation:

1. Wash the fruits, peel and cut into cubes.
2. Prepare the marinade by mixing water, salt, sugar, spices and vinegar. Add the amount of cloves and cinnamon to taste.
3. Bring the marinade to a boil, pour into jars, close with lids and turn upside down until cool.

Recipe with citric acid

If vinegar seems like an undesirable addition to you, try beets with citric acid. Healthy recipe!

• beets - 2 kilograms.

Marinade:

• water -1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• citric acid - 1.5 teaspoons.

Boil or bake the beets until tender. Add salt and sugar to the water and place it on the stove. After the water boils, add citric acid to the filling.

We process jars with lids.

Let's move on to the beets: peel and chop them into cubes. Fill the jars tightly with vegetables, placing them up to their hangers. Pour the marinade over the beets.

Let the jars, covered with lids, sterilize for 10-12 minutes. Tighten the jars and place them bottom up. Cover them with towels and leave them to cool at ambient temperature.

How to make beet caviar for the winter - recipe with garlic and tomatoes

We used to think that there was nothing tastier than mushroom caviar. Back then, our family didn’t know about beetroot. You can simply spread it on bread. Also, it will serve as a basis for soups, salads, main courses, and a filling for baked goods. In a word, such preparation will not remain idle! We recommend you try it!

Interesting: Cherry jam for the winter - 6 recipes for thick jam

Ingredients:

• 2 kilograms of peeled beets
• 2 kilograms of fresh tomatoes
• half a kilo of onions
• 3 pods of semi-bitter pepper
• half a kilo of carrots
• half a kilo of sweet pepper
• 500 milliliters vegetable oil
• a glass of peeled garlic
• peppercorns to taste
• salt
• dill and parsley

The weight of vegetables is given in peeled form. Instead of semi-bitter pepper, you can use one chili.

Preparation:

All vegetables, except onions, are cut into cubes that are convenient for placing in a meat grinder.

One by one, in different bowls, grind them through a medium or fine wire rack.

Finely chop the onion with a knife.

Heat the oil in a cauldron. We send onions here. Fry until translucent.

Now we send carrots and beets here. Simmer together for 10 minutes, stirring.

Add the crushed peppers, tomatoes and garlic. Salt to taste. Add peppercorns. If desired, they can be ground or crushed in a mortar. Stirring, simmer until thick. Juice and vegetables should not be separated from each other. Cook over medium heat, covering loosely with a lid so that the moisture can evaporate.

10 minutes before readiness, add finely chopped greens. Place into sterile jars. We seal it hermetically.

Now they need to ensure slow cooling. To do this, place them on the lids, close to each other. Cover with a blanket or blanket. Leave it like this until it cools completely.

Beetroot with garlic

"Some people like it hot." Then a savory snack for them

• beets – 1 kg;
• garlic – 5 cloves;
• vegetable oil – 1 cup;
• sugar – 3 teaspoons;
• vinegar 9% - 3 tbsp. spoons.

Boil or bake the beets until fully cooked. We clean it and cut it into strips. Finely chop the garlic and add it to the beets. Grating garlic is not recommended.

Pickled beets - quick recipe

The previous option is striking in its speed of preparation, but there is a faster recipe. Thanks to the abundance of seasonings, the appetizer will be spicy and spicy at the same time. Use at your discretion: as an appetizer, then prepare the beets in pieces, or grate them if you plan to cook cold borscht.

You will need:

• Beetroot – 1 kg.
• Hot pepper - pod.
• Horseradish root – 30 kg.
• Cinnamon stick.
• Laurel is a leaf.
• Pepper – 5 peas.
• Cloves – 3 buds.
• Salt - a small spoon.
• Granulated sugar – 25 gr.
• Vinegar 9% - 200 ml.

How to marinate:

1. Boil the root vegetable and cool. Chop into pieces or make a grated version.
2. Distribute into small glass containers.
3. Cook the marinade from salt, sugar and other seasonings specified in the recipe.
4. When the marinade boils, pour into jars. After a day, the snack is ready and can be used for its intended purpose.

Preparing beets for vinaigrette

You'll enjoy pickling beets for a vinaigrette and storing them in jars. It's comfortable. And the preparation perfectly preserves the taste, color, and vitamins.

• beets – 2 kg.

Marinade:

• water – 2 l;
• salt – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• black peppercorns – 5 pcs.;
• allspice – 5 pcs.;
• mustard seeds – 5 pcs.;
• cloves – 5 pcs.;
• vinegar - 1 tbsp. spoon.

Boil or bake the beets until they become soft. Let's process the jars and lids. We cut the beets into cubes and place their jars tightly.

Now let's move on to the marinade: pour sugar and salt into boiling water and wait until they dissolve. Add the spices and boil the mixture for another 10 minutes.

Immediately pour the marinade into the beets and add vinegar. Screw the jars tightly and place them upside down. And finally, cover them with something warm, a blanket or blanket, and leave to cool.

Pickled beets with onions

An irreplaceable source of vitamins in winter.

• fresh beets – 1 kg;
• onion – 250 g;
• black peppercorns – 0.4 g;
• allspice peas – 0.4 g;
• bay leaf – 2 pcs.

Marinade:

• for 1 liter of water – 60 g of salt.

Prepare the beets: boil until tender, then chop into cubes. Cut the onions into thin quarter rings. We fill sterile jars with beets, alternating them with onions and spices.

Pour salt into the water, put it on the stove and wait until the mixture boils. Pour the hot marinade into the beets. Sterilize jars with boiled lids for 40 minutes.

Twist it and place it with the neck down. We place everything “under the fur coat” and wait for them to cool completely. Now we take the finished beets to a dark, cold room.

Grated beets for the winter

Are you afraid of complicated recipes? Then this preparation is for you.

• beet;

Marinade:

• water - 1 liter;
• sugar - 1 tbsp. spoon;
• salt - 1 tbsp. spoon;
• vinegar - 1 tbsp. spoon.

Boil or bake the beets until tender. We clean and cut the beets with a vegetable cutter or grate them. Transfer the vegetables into sterile jars.

Prepare the marinade: mix all the ingredients and wait until the mixture boils. Fill the beets with hot pouring.

We seal the jars hermetically and place them with the neck down. We wrap them in something warm and wait for them to cool down. After this, we remove the finished beets to the room where winter salads are stored.

Korean pickled beets

Do you like Korean carrots? Then try Korean beets. She's no worse!

• beets - 1 kg;
• vinegar - 3 tbsp. spoons or more (to taste);
• garlic – 6 cloves;
• red and black pepper (ground) - half a teaspoon each;
• coriander powder - 1 teaspoon;
• sugar -1 tbsp. spoon;
• salt - at least 1 teaspoon (to taste);
• sunflower oil about 3 - 4 tablespoons.

Cook the beets until semi-raw - 10-15 minutes after the water boils. We clean it and cut it into strips. Add sugar, salt, vinegar and mix thoroughly.

We fill sterile jars tightly with beets. We wait 30 minutes until the vegetables give juice. Mix spices and crushed garlic.

Pour oil into a heated frying pan and add a mixture of spices and garlic into it, wait for it to boil. The oil should remain on the fire for only 10 seconds!

Pour this oil into the beets. Cover the jars with boiled metal lids and sterilize for about 10 minutes.

We seal the jars tightly with a key and place them upside down.

Beets marinated with cabbage - a very tasty recipe (no cooking)

This salad is recognized by lovers of spicy cuisine as a very tasty appetizer for any side dish. Good with a glass, meat, fish.

We take:

• Cabbage – 500 gr.
• Large beets.
• Garlic – 3 cloves.
• Hot chili pepper – ½ pod.
• Sugar – 50 gr.
• Vinegar 9% - ¼ cup.
• Salt – 10 gr.
• Sunflower oil – 50-60 ml.

We preserve:

1. Finely chop the cabbage with a fork.
2. Peel the root vegetable, grate it on a fine grater, or use a Korean grater.
3. Combine oil and vinegar in a bowl and stir well. Add salt with sweetness, crushed garlic and hot chili, cut into rings (remove the seeds from the pepper).
4. Combine cabbage and beets, stir. pour in the dressing. Mix the contents thoroughly again. Leave in a cool place until the next day, let the salad steep.
5. Set aside some for food, put the rest in jars and store in the refrigerator for long-term (up to 3 months) storage. If there is no space in the refrigerator, sterilize the workpiece. Hot processing time: 0.5 liter jar – 10 minutes, liter containers are sterilized for 15 minutes.