Pickled beets for the winter - 5 very tasty recipes with step-by-step photos

Benefits of beets

One of the beneficial properties of beets is that they do not lose their benefits during long-term storage. This vegetable contains calcium and potassium in proportions that are exactly what is needed for the good functioning of the cardiovascular system.

For processing for the purpose of harvesting, it is better to use beets of a dark or burgundy color with a round or flattened shape

Beetroot juice contains the microelement cobalt, which is so necessary for the synthesis of hemoglobin and many vitamins.
Beetroot diets are recommended for people with thyroid diseases.
The iodine content in beet roots is very high. Beetroot can be called a record holder for the content of this element among vegetable crops.
Young beet roots contain a lot of folic acid, which has a beneficial effect on capillary walls, improves heart function, and strengthens the immune system.
Due to the high content of fiber and plant fibers, beets normalize digestion and reduce cholesterol.
It is often recommended for diseases of the gastrointestinal tract.
The pectins contained in beets will cleanse the intestines of difficult-to-remove heavy metals and pathogenic microflora.
This vegetable will be useful for both young and old people.
This vegetable contains quite a lot of carbohydrates, but, nevertheless, it is prescribed to people with diabetes. The secret is that beets contain a substance - betaine, which helps normalize lipid metabolism in the body.
Freshly squeezed juice contains components that regulate the metabolism of lactic acid, thereby preventing the formation of malignant tumors.

The most popular varieties for winter harvesting are Egyptian flat and burgundy ball.

Salad Spark

We will need:

half a kilo of beets
2 carrots
2 large onions
100 ml. sunflower oil
3 medium tomatoes
5g. 70% vinegar essence
ground black pepper to taste
salt

Wash the root vegetables, peel them, peel the onions.
Grind all the vegetables using a meat grinder, place in an enamel container, mix thoroughly and simmer in a preheated oven for an hour and a half.
After finishing the stewing process, put the vegetables in a frying pan, add sunflower oil, sprinkle with pepper, and fry over low heat for half an hour.

You can make delicious salads for the winter from beets.

During frying, add tomatoes cut into slices (you can use tomato paste or ketchup), pour in vinegar essence, fry, stirring for 15 minutes.
Place the finished hot product into prepared jars and cover with lids.
Sterilize in a saucepan with boiling water for 20 minutes.
After sterilization, we roll up the jars, turn them upside down with the lids, cool them, and send them to the cellar for storage.

Pickled beets for the winter: a very tasty recipe in a food jar

From grated beets you can make a universal preparation that will always come in handy in the winter. After all, this vegetable takes a long time to cook, but you can save your time when preparing salads and other dishes.

Ingredients:

2.5-3 kg of beets;
2 tsp table salt;
150 ml sunflower oil;
2 tsp citric acid;
6 tbsp granulated sugar.

Cooking with photos

First of all, boil the beets in the usual way. Cooking time depends on the size of the root vegetables. In order for it to reach, at the end it must be placed under a stream of cold water.

Cut the cooled beets into large pieces, and then chop them on a grater or in a blender bowl, whichever is more convenient for you, do so.

Transfer to a clean saucepan and add all the necessary ingredients. Mix everything and place the container on the stove. Cover with a lid and after boiling, cook for 15 minutes. Stir the ingredients periodically to prevent burning.

We compact the hot snack into sterilized jars and then seal it tightly with metal lids. Turn the workpiece over, wrap it and leave to cool.

If all rules are followed, the snack can be stored even at room temperature.

Beetroot appetizer with horseradish

Horseradish and beets complement each other perfectly

We will need:

one and a half kg of burgundy beets
half a kilo of horseradish rhizome
300 ml vegetable oil
granulated sugar 150 g
salt 60 grams
mixture of black and allspice - teaspoon
300 ml 6% acetic acid

Wash and clean the root vegetables.
Wash the horseradish thoroughly, clean it, soak it in water for a day, then drain the water and rinse it again in running water.
Grind the horseradish in a meat grinder.
Place the beets and chopped horseradish in an enamel container, add sugar, salt, and a mixture of peppers.
Pour hot vegetable oil into the chopped beets with horseradish, mix well, add spices, sugar and salt.
Put the vegetable mixture on gas, heat to 80°C with constant stirring, add vinegar.
Once again, thoroughly knead the product and place it hot in dry, prepared jars.
Cover the jars with lids and sterilize for 20 minutes.

After the sterilization process is completed, the jars are rolled up, turned over and cooled.

Beet-vegetable caviar

This snack can be eaten alone or as an addition to various dishes.

Ingredients:

3 kg beets;
2 kg carrots;
2 kg bell pepper;
2 heads of garlic;
a bunch of dill and parsley;
1 glass of vegetable oil;
10 black peppercorns;
4 tbsp. spoons of salt.

Preparation:

First you need to wash and peel all the vegetables. Then they are crushed using any available apparatus: meat grinder, blender, etc.
Place the resulting mixture in a large saucepan. Add pepper, salt, chopped herbs and sunflower oil there.
Stirring, bring the mixture to a boil, lower the heat and cook for about 1.5 hours.
Place hot vegetable caviar into prepared jars and roll up the lids.
After complete cooling, the jars are transferred to a cool place.

Watch the video! Beet caviar step by step recipe

Natural beetroot

For this recipe you will need young round beets.

The root vegetable should not have visible light rings on the cut; the flesh should be evenly colored in a bright burgundy color.
We cut off the tails and the green part of the tops and wash them in running water. Soak the root vegetables in boiling water for 10 minutes.
Beets are easy to clean after boiling.
Remove the skin from the beets, cut into cubes or large strips (small beets can be put in whole).
Place the prepared peeled root vegetables in jars, pour hot water with salt (20 grams of salt per liter of water).
Cover the jars with lids and send them for sterilization for 40 - 50 minutes.
We seal the sterile jars hermetically, turn them over, and cool them.

Place small root vegetables in jars

Pickled beets

For 10 half liter jars you will need:

The root vegetable should not have visible light rings on the cut; the flesh should be evenly colored in a bright burgundy color.
We cut off the tails and the green part of the tops and wash them in running water. Soak the root vegetables in boiling water for 10 minutes.
Beets are easy to clean after boiling.
Remove the skin from the beets, cut into cubes or large strips (small beets can be put in whole).
Place the prepared peeled root vegetables in jars, pour hot water with salt (20 grams of salt per liter of water).
Cover the jars with lids and send them for sterilization for 40 - 50 minutes.
We seal the sterile jars hermetically, turn them over, and cool them.

Wash the root vegetables in running water, cut off the tails.
Let it sit in boiling water for 15 minutes to make it easier to remove the skin.
Cool under running water.
Cut into cubes or large strips.
Before putting the beets in the jar, put spices and a cherry laurel leaf. Load the beets, pour the marinade at a temperature of 90 degrees.

Beets in marinade

How to prepare the marinade:

Pour granulated sugar and salt into a prepared container of water, boil for about 10 minutes, filter through nylon.
Boil again, pour in vinegar essence.
Jars filled with vegetables and filled with brine are covered with lids and sent for sterilization (15 minutes).
Sterile jars are rolled up, turned over, cooled, and stored in the refrigerator or cellar.

A simple recipe for pickled beets with nuts

Pickled beets and walnuts make a delicious and unusual salad that will be an excellent pairing for any side dish. The beet preparation turns out so beautiful and bright that you definitely don’t want to use it as a dressing for borscht or vinaigrette. Surprise your guests, family and friends with such an original and colorful jar!

Ingredients:

Beetroot (small) – 500 g.
Walnuts – 1.5 tbsp. l.
Wine vinegar – 1 tbsp. l.
Olive oil – ¼ tbsp.
Lemon juice – 2 tbsp. l.
Lemon zest – 1 tsp.
Dry rosemary – 0.5 tsp.
Thyme – 0.5 tsp.
Salt – 0.5 tsp.

Cooking method:

We wash the beets and peel them. Then cut it into small circles.

Tip: Try to slice the beets as thinly as possible. So, it will bake better and absorb spices and marinade faster, which will make the taste of the product brighter and richer.

Set the oven to preheat to 200 C.
We take a baking dish in which we will place the beets, and cover it with baking paper.
Carefully place the beet slices on paper and moisten them a little with olive oil, sprinkling with a little rosemary.
Place the beets in the oven and cook for about 15 minutes, then remove and let the root vegetable cool slightly.
At this time, pass the lemon zest through a fine grater.
Grind the shelled walnuts in a mortar or blender.
In a separate dry bowl, mix chopped nuts and lemon zest. Then add salt, lemon juice, thyme, vinegar and the olive oil we have left. Mix the mixture well.
When the beets have cooled, mix them with the prepared mixture and put them in the refrigerator for 12 hours.
During this time, thoroughly rinse the jars of soda and sterilize them.
After the time has passed, transfer the beet mixture into jars, tightly screw on the boiled lids and store in the refrigerator.

Advice: this workpiece is stored very well even under ordinary nylon covers.

An unusual preparation for the winter from beets and walnuts is ready! Bon appetit!

Pickled beets

The fermentation process allows you to preserve all the benefits of root vegetables

To prepare this dish, use beets of dark burgundy varieties, without light rings on the cut.
Root vegetables are washed in running water, the tails are cut off, and the skin is removed.
Cut into rings, plates or large strips
Small root vegetables can be fermented whole
Prepared vegetables are compacted tightly in a barrel or plastic bucket.
Marinade (45 grams of salt per liter of water) is poured into barrels of beets or plastic buckets
Pressed down with a wooden circle and placed under oppression
After a few days, foam will appear due to fermentation; it is recommended to remove it
Wash the wooden circle with saline solution
A couple of weeks after fermentation is over, add brine to plastic buckets/barrels so that it covers all the beets
Place in a cool place

Beetroot caviar with apples

Ingredients for making caviar with apples

300 g beets
2 carrots
1 kg sour apples
two young zucchini
6 cloves garlic
2 large onions.
You can add 3-4 tomatoes (in this case you need to take half a kilogram of apple)
200 g vegetable oil
parsley
salt

Cut the zucchini into large strips and fry in boiling vegetable oil.
Cover with a lid and simmer until done.
Grate the young beets and fry the carrots in vegetable oil.
Remove the core from the apples and cut them into slices.
Chop two onions into half rings and squeeze the garlic in a garlic press. Mix the stewed vegetables with onions, garlic, and herbs, place them in jars in layers, alternating with apples.
If you add tomatoes, then reduce the layer of apples by 2 times.
Sterilize vegetable caviar for 40 minutes, seal tightly, and refrigerate.

Spicy pickled beets

Cinnamon gives pickled beets a special taste and unique aroma. Try it!

You will need:

2 kg beets,
2-3 onions,
2 cinnamon sticks,
1 tbsp. mustard seeds,
1 tsp allspice corns,
1 tsp clove buds,
2 cups sugar
1 tsp salt,
2.5 cups apple cider vinegar
1.5 glasses of water.

Preparation:

Wash the beets thoroughly, trim the roots and stems.
Place the beets in a saucepan, cover with water and cook until soft.
Then cool, remove the skin and cut into slices.
Place onion, cinnamon, mustard, pepper, sugar, salt, cut into half rings, into a saucepan, pour in vinegar and water and bring to a boil.
Then reduce the heat, cook for 5 minutes and add the beets to the marinade.
Cook for another 10-15 minutes.
Place the hot beets in jars along with onions and spices, fill with marinade, sterilize and roll up.

Pickled beet stalks

Tops are also used; they are very tasty when marinated.

Cut the stems of burgundy beets into 5 cm long pieces and boil in salted water for about 10 minutes until softened.
Remove them using a slotted spoon.
Place in prepared half-liter jars, fill with the broth in which you cooked.
Add 3 teaspoons of acetic acid 9%, a few finely chopped garlic cloves, a teaspoon of salt, put on the nylon lids, and put in the refrigerator.

Recipe for beet salad with garlic in jars

A universal preparation is obtained using this recipe. You can use it to make salads, soups, serve as an appetizer or a full meal. It turns out very tasty!

Ingredients:

3 kilograms of beets
half a kilo of onions
kilogram of fresh tomatoes
kilogram of sweet pepper
200 grams peeled garlic
salt - 2 tablespoons
granulated sugar - 1 glass (two hundred grams)
acetic acid - teaspoon

Preparation:

First of all, prepare the vegetables. We will immediately put them in a saucepan or cauldron for subsequent stewing.

Wash the pepper and clean it from the inside. Cut into strips or cubes - as you prefer.

Wash the tomatoes. Cut off the crust from the stem attachment. Cut them into small cubes. If you want, you can puree with a blender or meat grinder.

Peel the beets and cut them into small cubes. If you are used to seeing it in borscht in strips, then cut it with a knife or grate it.

Chop the onion into half rings or cubes.

Sprinkle salt and granulated sugar here. Add vinegar. Stir everything and turn on the heat. We wait for the mass to fully boil.

From the moment of boiling we mark 1 hour. Turn the heat to medium or slightly lower. Cover loosely with a lid. Let's stew. After 50 minutes, or rather 10 minutes before readiness, add the garlic. First chop it finely with a knife. You can also use a garlic grater or press.

Immediately after removing from the stove, distribute into sterile jars. Let's roll up. After cooling, transfer to the pantry.

Natural beets

To prepare the dish you will need a young round beetroot of dark burgundy color.

This beet is perfect for borscht, beet soup, vinaigrette

Thoroughly peel and wash the root vegetables, soak in boiling water for 10-5 minutes, remove the skin.
Cut the root vegetables into slices.
Small root vegetables can be prepared whole.
Place the checked and chopped beets into prepared jars, fill with brine (25 grams of salt per liter of water).
Cover the jars with lids and sterilize for 40-45 minutes. Seal the jars hermetically, cool, and store in the cellar.
This beet is perfect for borscht, beet soup, and vinaigrette.

Diced pickled beets

Prepared for marinade

Wash the root vegetables and boil.
Peel the boiled beets, cut them into cubes, put them in jars, and fill them with marinade.

To prepare the marinade you will need:

glass of acetic acid 6%
200 ml water
tablespoon granulated sugar
half a teaspoon of salt
pepper mixture
cherry laurel leaf
1 clove

The components are poured into water, boiled, and cooled.
Pour in the marinade and cover the jars with nylon lids.

Crispy pickled beets

The amount of sugar in the recipe can be easily varied depending on the sweetness of the beets themselves.

You will need:

5 kg beets,
1/2 cup sugar
2 tsp salt,
2 tbsp. spices (pepper, mustard seeds, bay leaf),
1 cup 9% vinegar,
2 glasses of water.

Beet kvass

Beet kvass contains a complex of minerals and vitamins

This is an old Russian recipe. It contains a complex of minerals and vitamins.

This product is recommended to be used for anemia, hypovitaminosis, to cleanse blood vessels, and for metabolic disorders.

To prepare beet kvass, we need to have red beet roots - 300 g.
They need to be peeled, grated or cut into small cubes.

In addition, we will need:

150 g granulated sugar
a handful of black bread crackers
one and a half tablespoons of flour

We put the listed components in a jar, pour it into water, and leave to ferment for 4-6 days.
After a couple of days you will notice foam on the surface, do not remove it, just stir the brewing kvass.
After 5 days, pour 2/3 of the kvass into another jar, put it in a cold place for a couple of days until ready.
To prepare the next portion of this drink, just add fresh water to the jar with our ingredients.
This drink is consumed half a glass half an hour before meals once a day.
The course of treatment is 30 days. Repeated treatment or prevention can be carried out after 3 months.

Beetroot dressing for borscht and beetroot soup

This preparation will help out in winter, when there are no fresh vegetables.

It will take 30 - 40 minutes to prepare the borscht dressing.

To prepare it we will need:

three medium beets
three carrots
vegetable oil 130 ml
2 tablespoons salt
two onions
a few cloves of garlic
acetic acid 9% 50 ml

This preparation can be stored all winter.

Blanch the tomatoes in boiling water and leave for two minutes.
Chop the carrots and put them in a blender, do the same with the beets.
Grind carrots, peppers and beets in a blender, this makes the work much faster.
Place all components into a deep frying pan.
Blanched tomatoes peel very well.
Peel the tomatoes, cut into pieces, and grind in a blender.
Add onion, garlic, sunflower oil, salt, sugar, spices to the vegetables and simmer over low heat.
Add vinegar 5 minutes before cooking.
Pour the finished product hot into jars, cover with sterile lids, and store in a cool place.

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Dressing for borscht

To reduce the time it takes to prepare everyone’s favorite borscht, you can prepare the dressing for it in advance.

Ingredients:

2 kg beets;
1 kg carrots;
1 kg of tomatoes;
1 kg of onions;
0.5 kg bell pepper;
5 cloves of garlic;
1 glass of vegetable oil;
1 glass of vinegar;
100 g salt;
200 g sugar.

Preparation:

Wash all vegetables well and remove skins.
Beets and carrots can be grated coarsely or chopped in a meat grinder.
Cut tomatoes, peppers and onions into small cubes.
Place the prepared vegetables in a deep bowl, add chopped garlic, mix everything.
Now take another bowl and mix oil, sugar, salt and vinegar in it. Pour the resulting dressing over the vegetables and leave to steep for 1 hour.
After this, we put the mixture of vegetables on the fire, it needs to be simmered for half an hour after it boils. Don't forget to stir the mixture so that it doesn't burn.
Divide the borscht mixture into clean jars and seal.

Watch the video! Dressing for borscht

Preparing boiled beets for the winter

We will need:

kilogram of beets
4 tablespoons sugar
1 heaped teaspoon of salt
juice of one lemon
sunflower oil
four tablespoons bite 6%

From this preparation you can make a beet salad with garlic, you can use it to prepare herring under a fur coat, you can prepare a simple beet salad with pickled cucumber and mayonnaise, you can use this dish as a side dish for meat.

So, boil the beets in a pressure cooker. Lemon will replace the role of vinegar.

The beets must be completely cooked; if the root vegetable is not cooked, the jars may swell.

Fresh from boiling water

Grate the boiled beets on a coarse grater.
Place the grated beets in an enamel pan, add sugar and salt, squeeze out lemon juice, and simmer for 15 minutes.
From the moment it boils, simmer, stirring, for 15 minutes.
After the beets have boiled for 15 minutes, the hot product is placed into jars, pressing the product with a spoon so that the air comes out of the jar.
Fill the jar completely, roll up the lids, cool, store in the refrigerator or cellar

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.

Korean beet salad for the winter

Korean salad

We will need:

1 large beet
one carrot
half a kilo of sweet pepper
500 ml tomato juice
a few cloves of garlic
half a glass of sugar
half a glass of vegetable oil
one tablespoon of salt
peppercorns 2 pieces

The product yield will be 6 half-liter jars.

Pour tomato juice into a saucepan and bring to a boil.
Cut the bell pepper into half rings.
Grind the remaining vegetables in a food processor.
Grate the beets on a coarse grater.
Immerse all vegetables in boiling tomato juice, add salt, sugar and sunflower oil.
5 minutes before the end of stewing, add vinegar.
We put the hot product into jars, cool it, and send it for storage.

Preparing pickled beets for the winter in a jar with brine

I suggest you try another wonderful recipe. Thanks to this cooking method, the snack turns out incredibly tasty and healthy.

Ingredients:

2 kg beets;
500 ml water;
2 tsp dill seeds;
100 g salt;
1 cup of sugar;
0.5 tsp cinnamon;
4 bay leaves;
4 cloves of garlic;
1 tsp peppercorns;
500 ml apple cider vinegar.

Preparation

First you need to boil the beets and then peel them. Then cut it into pieces or chop it on a coarse grater. In any case, the vegetables turn out very tasty.

At the next stage, we will prepare the brine. To do this, fill the pan with water, add regular salt, granulated sugar, dill seeds, 4 bay leaves, a little cinnamon, peppercorns, and chopped garlic.

Mix everything thoroughly and put it on the stove. After boiling, cook for about five minutes, no more. A couple of minutes before cooking, add apple cider vinegar.

Fill the jars with beets up to the shoulders. Then fill with hot marinade to the very top. Close with lids and leave until completely cool.

After the jars have cooled, we put them in the refrigerator or other cool place. The appetizer will be ready to serve in a couple of weeks. Bon appetit!

Beetroot salad with garlic for the winter

The dish has an original taste and aroma. It’s very convenient to have a couple of jars of this salad on hand; it will suit a formal table and come in handy for an everyday menu.

To prepare beet salad we will need:

Kilogram of selected beets
One and a half spoons of granulated sugar
Three tablespoons of salt
25 ml acetic acid 9%
5 cloves garlic
150 ml vegetable oil
Mixture of ground peppers - teaspoon
Salt

If you don't like spicy dishes, then adjust the amount of spices. Your salad will be more tender and children will be able to eat it.

As you can see, the ingredients for this dish are very simple, but the taste will be excellent.

Wash the beets thoroughly, in strips.
Fry the crushed garlic in hot oil for half a minute.
Place chopped beets on a hot frying pan with garlic and simmer under a closed lid for 10-15 minutes.
After this, add granulated sugar, salt, pepper, mix again.
Cover with a lid and simmer for another 10-15 minutes.
A few minutes before the end of stewing, add vinegar.
Place the finished dish hot into prepared jars and send for storage.

Beet, pepper and onion salad

The process of preparing beets with the addition of bell pepper is very easy, and the dish turns out delicious, especially as an addition to any meat.

Ingredients:

Beets - 3 kg.
Sweet pepper, onion - 0.5 kg each.
Water – 250 ml.
Sunflower oil – 1 glass.
Vinegar 9% - 150 ml.
Sugar -0.5 cup.
Salt – 2 tbsp. spoons.

Preparation:

Cook the washed beets until half cooked.
Let it cool a little so that you can peel it off.
Grate on a grater with large holes.
Cut the bell pepper into small cubes and the onion into half rings.
Place the following ingredients in a tall saucepan: water, sugar, salt, vinegar and vegetable oil. Bring the solution to a boil, then add peppers and onions and cook for 10 minutes.
Then add the beets and simmer over low heat for another 10 minutes.
We fill the prepared jars with ready-made hot salad and roll them up.
We turn all the jars over and wrap them well.

Watch the video! Harvesting beets for the winter

Salad with beet mushrooms

Mushrooms go well with beets

We will need:

200 g champignons
bell pepper 3 pieces
one carrot
2 onions
half a kilo of tomatoes or tomato paste
acetic acid 6% – 1 tablespoon
sunflower oil 150ml
finely chopped parsley
salt

Grate the carrots and beets on a coarse grater, cut the pepper into slices.
Sauté peppers, carrots, and onions in sunflower oil in a deep frying pan.
In another frying pan, fry the mushrooms in vegetable oil, stirring.
When the vegetables are fried until half cooked, put them in a saucepan for further stewing.
Stew the grated beets in a frying pan under a closed lid, mix all the ingredients in a stewing pan, add salt, spices, sunflower oil, simmer over low heat for 20-30 minutes.
5 minutes before the end of cooking, pour in acetic acid, place the beet salad in jars, cover with lids, and sterilize for 15 minutes.
After sterilization, seal it tightly, turn it upside down, and cool.

Beetroot with garlic and tomatoes

Thanks to the following method, you can prepare a complete meal. This salad is served separately, as a side dish or used as a product for borscht. So take note of this wonderful recipe.

Ingredients:

4 kg beets;
200 g garlic;
1.5 kg tomato;
½ kg of onion;
½ kg carrots;
½ kg bell pepper;
200 ml 9% vinegar;
500 ml sunflower oil;
50 g salt;
170 g sugar;
1 hot pepper.

Preparation

Grind the boiled beets on a coarse grater or in a blender. Then we peel the carrots and also grate them. We pass the tomatoes through a meat grinder or use any other method
The next step is to cut the sweet pepper into strips. Chop the onion into small pieces. Peel the hot pepper from seeds and cut into cubes. If you want to give the dish a spicy taste, you can leave the seeds. Grind the garlic in a blender or through a special press.
Pour vegetable oil into a deep cauldron and add onions. Fry until translucent, then add carrots with sweet pepper and simmer for 5 minutes.
Then put grated beets, hot pepper, salt and sugar, and 100 ml of table vinegar into a container. Mix everything well and cover with a lid. After boiling, cook for 40-45 minutes.
After the specified time has passed, add garlic and 100 ml of vinegar to the dish and cook for another 10 minutes. Distribute the salad into sterilized jars and leave to cool for about one day.

Frozen beets

Frozen beets are a wonderful lifesaver when you want to prepare a vinaigrette or a light vegetable salad after a hearty New Year's feast.

Personally, I think that the best way to prepare this vegetable is to keep it fresh, but this requires a well-equipped cellar, and not everyone has one.

For residents of city apartments, there is a way out - to freeze beets for the winter.

You can freeze raw and boiled beets.

If you want to freeze raw beets, it couldn't be easier:

We peel the root vegetables, cut them into cubes or strips, put them in a ziplock bag, fasten the clasp, and put them in the freezer.

If you want to freeze boiled beets, then it is not much more difficult:

Boil the root vegetables, peel them, cut them into cubes, put them in small portions in zip-up bags, and put them in the freezer.

Diced beets for vinaigrette - a recipe for the winter

Pickled beets according to this recipe can be used in salads and for making borscht.

Required for 3 cans of 0.5 liters:

Boiled peeled beets - 1.1 kg

Marinade for 1 liter of water:

Salt - 1 tbsp. l.
Sugar - 1 tbsp. l.
Vinegar 9% – 70 ml
Bay leaf - 3 pcs.
Black peppercorns - 10 pcs.

Preparation:

1. Cut the pre-cooked beets into small cubes.

2. Prepare the marinade. Pour 1 liter of water into a saucepan and place it on the fire. Add sugar, salt, bay leaf and black peppercorns.

3. Boil the marinade for 5 minutes. Then remove the bay leaf, it has already perfectly transferred its aroma into the marinade.

4. Place chopped beet cubes into the prepared marinade.

5. Following the beets, pour vinegar into the pan. Add heat and simmer the beets for 2 minutes to warm through.

6. Immediately place hot beets into sterilized jars.

7. Immediately close the jars with boiled lids. Turn the jars upside down and wrap them up. Such beets can be stored for the winter in an apartment pantry or in a cool cellar.

The fastest beetroot recipe for the winter

Use the preparations to prepare original snacks

It only takes you 20 minutes to prepare this dish.

We will need:

Kilogram of beets
100 g spicy chili ketchup
Tablespoon of vinegar
Three tablespoons of sunflower oil
Ground pepper mixture

Grind the beets in a food processor. Place the crushed mass in a deep frying pan, add salt, sugar, spices, simmer over low heat with the addition of vegetable oil under a closed lid.
After the juice has boiled away, add ketchup and simmer for another 10 minutes with the lid closed.
Place in half-liter jars, cover with plastic lids, cool, and place in the refrigerator.

This dish keeps well for 2-3 months. These beets are a wonderful spicy side dish for meat dishes.

Pickled beets with fruit for the winter

Winter preparations made from vegetables and fruits are increasingly captivating housewives, because they are particularly unique in taste. The combination of beets, plums and apples will remain in your memory for a long time, since you have never tried anything tastier! Fruit and vegetable preparation will perfectly complement meat dishes, and can also decorate any table as an amazing appetizer.

Ingredients:

Beetroot – 1 kg.
Apples – 400 g.
Plums – 400 g.
Sugar – 4 tbsp. l.
Salt – ½ tbsp. l.
Water – 1 l.
Pepper - to taste.
Cinnamon - to taste.
Cloves - to taste.

Cooking method:

To make the dish more beautiful, it is best to use small beet fruits. They need to be thoroughly rinsed under cold water and then boiled until tender, which will take about an hour and a half. After the beets are cooked, place them under running cold water and let cool. Then remove the peel.

Tip: if you have medium or large fruits, cut them into large pieces.

Pour cold water into the pan, put it on the fire and bring to a boil. Then, using a tablespoon, dip the plums into boiling water and keep them for 2-3 minutes, and then take them out.
We wash the apples, remove the core and seeds, cut them into slices and also put them in boiling water for a few minutes.
Place the beets in pre-sterilized jars, leaving a little space for the brine.
Place apple slices on the beetroot layer and then plums.
Prepare a brine from water, sugar, salt and pepper. Mix all these ingredients in a saucepan and place on the stove, bringing the liquid to a boil.
When the water boils, immediately pour the hot brine into jars with beets and fruit.

Tip: apples and plums contain enough acid to give the product a special taste. If desired, you can add a little vinegar essence.

Close everything tightly with lids and let the workpiece cool completely.

If you store pickled beets with fruit in the refrigerator, you don’t have to additionally sterilize the workpiece. Have a delicious winter and good luck with your preparations!

Beets marinated with cabbage

We will need:

2 medium beets
head of cabbage
150 ml vegetable oil
tablespoon sugar
tablespoon salt
coriander powder
acetic acid 9% – 2 tablespoons

Cut the cabbage into large pieces, cut the beets into circles, and place in prepared three-liter jars in layers.
Prepare the marinade. For 1 liter of water we take salt, sunflower oil, two tablespoons of vinegar.
Boil the marinade, pour in the cabbage and beets, cover the jars with nylon lids, and store 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.

3. Next, place peppercorns and bay leaves at the bottom of the sterilized jar. Then place the beets tightly there up to the shoulders and set aside for now.

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.

Beetroot juice – natural coloring

Fresh Juice

Beetroot juice is useful as food coloring. If you are passionate about cooking, you cannot do without this natural ingredient.

Boiled eggs colored with juice

Dessert colored with natural beetroot dye