Pickled and canned beets for the winter - the best recipes. How to pickle beets for vinaigrette, borscht, raw, boiled, stewed, without sterilization for the winter in jars? Beetroot salad for the winter - recipes with photos

Date of: 20.10.2019

Beetroot is one of the most accessible vegetables in our latitudes, which is also rich in amino acids, has a healing effect and is a natural antioxidant. A storehouse of vitamins, it has rightfully won a significant place in our diet. Beets keep well all year round. Delicious and vitamin-rich dishes are prepared from it. And if you make pickled beets for the winter, then this is an excellent winter salad that will diversify your table.

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.

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.

Whole pickled beets

A universal recipe that allows you to store it 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.

Read also: Adjika from tomatoes and garlic for the winter - 10 recipes

We sterilize the jars and put pepper and bay leaf in them. Place the beets, slightly short of the hangers.

Let's start the marinade: mix all the indicated ingredients, put the mixture on the stove, wait until it boils, and cook for another 2 minutes. After this, pour the resulting filling into jars. It should reach the neck, but not reach the edges.

We set the jars, covered with lids, to sterilize for 25 minutes. We screw them tightly and place them with the neck down. We cover them with a blanket or a blanket and leave them for one day.

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.

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.

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.

Read also: Cucumber salads for the winter – 15 finger-licking recipes

Add sugar to the beets and mix lightly. Leave the vegetables for a couple of minutes so that the beets release their juice. Sterilize the jars and boil the lids. Pour vinegar into the beets and mix thoroughly. Bring to a boil, pour it into the vegetable mixture, leave to cool for 5 minutes.

Transfer the vegetable mixture into sterile jars. We close them hermetically and place them with the neck down. Wrap the jars in a towel and leave until cool. Now the finished beets can be taken to a dark, cold room.

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.

To prepare a winter beet salad, you can take any recipe offered by experienced housewives and follow its step-by-step execution. It will turn out delicious bright snack, which is perfect in winter for serving with meat, fish dishes, and side dishes. You can diversify it by adding vegetables or spices.

Beet preparations for the winter

Every housewife has wondered more than once how to prepare winter preparations from beets. This healthy vegetable ideal for canning because it retains its color and vitamin content. You can roll it whole in a simple vinegar marinade or make homemade complex salads that the whole family will enjoy. You can combine beets, tomatoes, peppers, apples, and many other ingredients.

To get the right balanced salad with beets for the winter, you should prepare the main components and jars for wrapping. Not every variety of beet is suitable for canning - it is best to take fresh table fruits of the dark red color of Egyptian or Bordeaux, you need to buy them right before harvesting. In addition to marinating in its entirety, slicing salad, you can preserve the vegetable as a dressing for soup. Then in winter you won’t have to waste time cooking.

There is a classification according to which beet salad for the winter can be distinguished in the following state of the vegetable:

natural - fruits are rolled in brine;
pickled - use salt and pressure;
marinated - with seasonings, spices, vinegar;
salads - with onions, seasonings, and other vegetables;
seasonings for soup.

Preparing jars for canning

To ensure that beetroot appetizers last a long time for the winter, you should carefully prepare the jars and lids. First you need to carefully check all containers for chips, damage, or cracks. Seaming lids must be new, smooth, and clean. If metal lids are used, they must have a new gasket, free of rust, screw on - fit perfectly to the neck of the jar, and are not damaged.

An important point in preparing beet salad for the winter is to sterilize the jars so that microorganisms do not get into the finished snack and cause harm to health. This can be done like this:

Steam - boil water in a saucepan, place a wire rack or sieve on it, and place the jar upside down. The process lasts 20 minutes, then you need to wait for the steam droplets to drain, remove, and place the bottom on a clean towel.
In water - place a board, a jar at the bottom of the pan, and fill with water. Boil for a quarter of an hour.
In a double boiler, place the jars in the appliance and turn on the cooking mode for a quarter of an hour.
In the microwave, pour a centimeter of water into a jar and place in the oven at maximum power for 2.5 minutes.
In the oven - preheat the cabinet to 160 degrees, heat the jars until the water droplets dry.

Beet salad recipes

Exist different recipes from beets for the winter, which are easy and simple to prepare according to step by step instructions, presented in the form of photos or videos. The ingredients included in each dish can be different - spices, seasonings, onions and garlic, cabbage, apples, carrots, peppers. More experienced chefs can use interesting mixtures of seasonings and marinades to prepare beet salad for the winter, who will create another masterpiece of canning.

With carrots

Beetroot and carrot preparations for the winter are distinguished by their bright color and undoubted benefits. They are good served as an independent dish or as a topping for soup. To facilitate the process and save time, you can scroll all the components through a meat grinder, and peeled tomatoes will add tenderness to the appetizer. If the taste seems too sweet, you can dilute it with onions and bell peppers.

Ingredients:

beets – 3 kg;
carrots – 1 kg;
tomatoes – 1 kg;
garlic – 0.1 kg;
vegetable oil – 400 ml;
sugar - half a glass;
ground red pepper - teaspoon;
salt – 0.1 kg;
vinegar essence – 30 ml.

Cooking method:

Wash the vegetables, remove peels and stems. Grate the carrots and beets. Cut the tomatoes into cubes.
Pour oil into a saucepan, heat over medium heat, add half the beets, sprinkle with sugar, simmer until soft, add the rest. After releasing the juice, add carrots and simmer until tender.
Add tomatoes, crushed garlic, pour in vinegar, season with spices and salt. Boil, cook over medium heat for 10 minutes.
Place in jars, seal, cool, and store in cool and dark conditions.
Serve as an appetizer.

With garlic

Make a quick and easy healthy beet salad with garlic. It is nice to open it in winter or during the cold season to enjoy the sharp spicy taste and protect yourself from infection. A fragrant snack will come in handy for those moments when guests unexpectedly arrive, and it takes time to treat them. The dish goes perfectly with a simple rye bread.

Ingredients:

beets - half a kilo;
garlic – 25 g;
vegetable oil – 55 ml;
vinegar essence - a tablespoon;
mixture of black and red ground pepper – 15 g;
salt – 50 g;
sugar – 30 g.

Cooking method:

Peel the beets and cut into thin long strips.
Crush the garlic, fry in oil in a frying pan along with the husks for a minute over low heat, add the beet straws there. Simmer for a quarter of an hour, season with spices, and close with a lid. Simmer for 17 minutes, after 12 minutes add vinegar.
Place in sterilized jars, roll up, wrap, and let cool. Keep cool.

With cabbage

The recipe will tell you how to prepare a vitamin salad from cabbage and beets with vinegar. Vegetables cooked using it have a vitamin charge, beautiful appearance, look good in the photo. Adults like the marinated appetizer as an independent dish, but it is also good to use as a dressing for a healthy soup, which is easy and simple to make.

Ingredients:

beets – 1 kg;
white cabbage – 1 kg;
onion – 1 pc.;
vinegar 10% - half a glass;
sugar – ¾ cup;
water – 0.3 l;
salt – 1 tbsp. l.

Cooking method:

Wash the beets, boil in water until soft, cool, remove the peel, and grate coarsely.
Peel the cabbage from withered leaves, cut the head of cabbage into 4 parts, cut out the stalk, and chop into strips.
Cut the onion into cubes. Mix all vegetables in a large container with vinegar.
Make a marinade of sugar, salt, vinegar in boiling water. Cool, marinate the salad mixture, mash, press down, leave for 24 hours.
Place in jars, sterilize for half an hour, close with lids, wrap, cool, and store in a cool place, protected from the sun.

With pepper

A winter salad with beets and peppers, prepared with the addition of a vinegar marinade, is considered very tasty. It turns out spicy due to the addition of onions and garlic, and serves as a pleasant snack for meat, side dishes, and fish. You can supplement it tomato juice, cucumbers or beans for a more satisfying twist. In its present form, the dish is distinguished by its low calorie content and dietary focus.

Ingredients:

beets – 2 kg;
tomatoes – ¾ kg;
sweet pepper – 250 g;
onions – 3 pcs.;
garlic - head;
salt – 50 g;
sugar - half a glass;
vinegar 9% - half a glass.

Cooking method:

Wash and peel the vegetables, cut the root vegetables and peppers into strips, dice the tomatoes, chop the onion, press the garlic through a press.
Mix the vegetable mixture with salt and sugar, put on fire and simmer for 2/3 hours. 10 minutes before the end, pour out the vinegar, pour into jars, and roll up.

Pickled beets

For lovers of natural taste, it will be interesting to learn how to pickle beets for the winter in order to embellish their aroma and preserve all the benefits to the maximum. To do this, there are several recipes for marinades using combinations of spices and seasonings. It turns out tasty dish, which emphasizes the natural taste of the vegetable, looks good in the photo, and pleases all household members.

Ingredients:

beets – 1 kg;
horseradish root – 30 g;
bay leaf – 1 pc.;
vinegar 9% - 1 glass;
peppercorns – 5 pcs.;
cinnamon stick;
sugar – 30 g;
salt – 20 g;
cloves – 3 inflorescences;
hot pepper – 2 pods.

Cooking method:

Boil the root vegetables, cool, cut into shavings or cubes, and put in jars.
Make a marinade from a liter of water, all the spices, boil, marinate the mixture in jars.
Roll up and within 24 hours the dish is ready to eat.

With tomatoes

A salad with beets and tomatoes has a bright color and juiciness, which becomes more satisfying by adding beans to it. If desired, legumes can be replaced with any other cereal, peas, or removed from the recipe altogether to obtain a pure taste. The dish can be marinated, then it will be distinguished by its piquant sweetness, but for those who like it spicy, you can add garlic, onion, and hot pepper.

Ingredients:

beets – 2 kg;
carrots – 2 kg;
onion – 2 kg;
tomatoes – 2 kg;
beans – 800 g;
vegetable oil – 500 ml;
water - half a liter;
sugar - glass;
9% vinegar – 200 ml;
salt - ¼ cup.

Cooking method:

Soak the beans in water for 9 hours. Coarsely grate the root vegetables, cut the tomatoes into slices, and cut the onion into half rings.
In a saucepan, mix water, oil, vinegar, seasonings, add vegetables, simmer for 2 hours.
Place in sterile jars, roll up, and wrap until cool.

Boiled beet salad

Salads with boiled beets are very popular among housewives because they turn out juicy, tender, and have a soft consistency. It is good to use the product as an independent dish, as a side dish or in addition to baked potatoes. This recipe is given a piquant flavor by plum and apple juice, which makes the twist unusual in taste.

Ingredients:

beets – 1500 g;
blue plums – 800 g;
freshly squeezed Apple juice– 1300 ml;
sugar - glass;
salt – 10 g;
carnation – 3 inflorescences.

Cooking method:

Wash the root vegetables, boil until half cooked, pour over cold water, remove the peel.
Cut into circles, place in layers in jars mixed with pitted plums cut in half.
Make a marinade from juice and seasonings, pour into jars, sterilize for a quarter of an hour for half-liter containers or half an hour for liter containers. Roll up.

Alenka

The popular light Alenka, prepared with the addition of garlic, tomatoes, and bell pepper, has a rich ruby color. Thanks to spices and seasonings, the appetizer has a piquant note, a slightly spicy taste and a rich aroma. It is good served as a side dish or instead, simply eaten with bread or boiled potatoes. All lovers of beetroot snacks will love this light dish.

Ingredients:

beets – 4 kg;
tomatoes – 2500 g;
bell pepper– half a kilo;
onion – 200 g;
garlic – 2 heads;
salt – 100 g;
sugar – 30 g;
unrefined sunflower oil - a glass;
vinegar - ¾ cup.

Cooking method:

Boil beets of brightly saturated color, grate coarsely, and place in a saucepan.
Grind the tomatoes through a meat grinder and add to the beet mass.
Chop the onion, cut the pepper into cubes, add to the salad. Season with salt, sugar, butter.
Boil, cook for 25 minutes. Pass the garlic through a press and add to the salad along with the vinegar. Boil for 5 minutes.
Place into jars and close with lids.

With apples

The recipe for beetroot salad with apples for the winter is unusual, because the combination of the sourness of the apples and the tartness of the beets gives a piquant taste. The result is a flavorful dish, for which it is better to choose sour apples. To give the snack even more unusual taste, you can combine a mixture of herbs and spices in it, but even without them it is loved by many and welcome on the table.

Ingredients:

beets – 3 kg;
carrots – 1.2 kg;
apples – 2 kg;
sunflower oil – 250 ml;
salt – 200 grams;
water – 600 ml.

Cooking method:

Wash the root vegetables, peel the carrots. Cut the apples into 2 parts, remove the seeds and membranes, remove the peel.
Boil the beets until half cooked, remove the skin. Grate all the vegetables on a coarse grater and add to the pan.
Stir, season with salt, oil, add water. Cook over low heat for half an hour.
Expand vegetable stew for sterilized jars.

Real jam

Vegetable caviar is another name for a finger-licking beetroot salad for the winter, which has an amazing taste. This is achieved through the use of aromatic spices and herbs, fresh ingredients and unusual combinations. To enhance the taste, carrots, apples, mushrooms, bell peppers and chili peppers are added to the salad, but even without them you get a very tasty winter dish.

Ingredients:

beets – 1 kg;
onions – 3 pcs.;
garlic – 5 cloves;
vegetable oil – 150 ml;
tomato paste – 4 tsp;
Provençal herbs - a pinch;
vinegar essence – 20 ml.

Cooking method:

Wash the root vegetables and boil until half cooked in salted water with spices.
Finely chop the onion, fry in vegetable oil until golden brown, add coarsely grated beetroot mixture. Simmer for a third of an hour.
Fill the mixture tomato paste, salt, sugar, pepper, allspice peas, bay leaf, herbs. Stew with open lid 8 minutes, at the end add chopped garlic and vinegar.
Allow to cool slightly, place in jars, roll up, and store on the balcony.

Video

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

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

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

Caviar “Tenderness”

Required ingredients:

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

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

Borscht with beets

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

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

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

Beetroot borscht “Coquette”

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

Required ingredients:

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

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

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

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

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

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

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

Beet salads and dressings

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

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

Required ingredients:

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

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

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

Beetroot and carrot salad “Prague”

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

The beets turned out great! There are a lot of vegetables, large and juicy. This is undoubtedly very good, but what to do with such a harvest? There is no cellar, so most of the beet will be lost. In this case, homemade preparations always come to the rescue. We invite you to consider best recipes with beetroot for the winter, which will allow you to preserve the royal harvest and provide variety on the table during the cold season.

There are infinitely many recipes for beet preparations - they are all original and useful

How to prepare beets?

Beets are a product that is often unfairly ignored. But in fact, this simple, cheap and accessible vegetable surpasses many of its “close relatives” in terms of nutritional value and healing qualities. Beetroot is a form of prevention oncological diseases, intestinal problems, as well as an additional “motor” for the brain, which increases the activity of its cells. If you eat this root vegetable daily, you can significantly improve your health while saving a significant amount of money. Preserving beetroot for the winter will allow you to receive vitamins all year round. So, let's go to the kitchen.

Pickled beets

Marinated beetroot for the winter is not only an excellent snack, it can be added to salads or served as a side dish for meat or fish.

Prepare ingredients:

beet – 900 g;
horseradish root – 20 g;
sugar – 55 g;
citric acid – 2 teaspoons;
water - half a glass;
salt - to taste.

Cooking process.

Wash the beets, add water and boil until tender.
We peel our main ingredient and grate it on a beetroot grater.
Grind the horseradish root.
We proceed to preparing the marinade - add salt, citric acid and sugar to the water, stir until the bulk components are completely dissolved.
Combine beets with horseradish and place in sterilized jars.
Pour marinade over vegetables.
Boil water in a large container, place jars of beets and sterilize for several minutes.
We roll up the jars with lids and transfer them to a storage place.

Beet caviar

Buryak caviar is not only tasty, but also very original. This preparation will not be expensive and will definitely add variety to the winter table. We assure you, this recipe deserves your attention.

Prepare ingredients:

beet – 2 kg;
tomatoes – 700 g;
bell pepper – 330 g;
onion – 200 g;
garlic – 80 g;
salt – 2-2.5 tablespoons;
vegetable oil – 250 ml;
9% table vinegar – 80 ml.

Cooking process.

Wash the beets and grate them on a beetroot grater.
We also thoroughly wash the tomatoes under running water and cut them into slices.
Chop the bell pepper and onion into half rings.
We free the garlic from the husk and pass it through a press.
Bring the oil to a boil and add the onion.
When the onion becomes transparent, add tomatoes to it, cover the container with a lid and simmer the contents for 5 minutes.
After the specified time has passed, add bell pepper to the vegetables, wait until everything boils and pour in vinegar.
Mix everything thoroughly, add beets, sugar and salt.
Cover the container with a lid and simmer over low heat for about 40 minutes.
Add the garlic, mix the caviar and pour it into hot, clean jars.
Roll up the lids, turn the necks down, wrap and leave until completely cool.

Beet salad

The following recipe for beet salad for the winter is extremely popular among housewives. It is healthy and very tasty. Let's cook.
Prepare ingredients:

beet – 1-1.2 kg;
onions – 500 g;
vegetable oil – 75-80 ml;
salt – 0.5 tablespoon;
9% table vinegar – 50 ml.

Cooking process.

First of all, we pay attention to the main ingredient - we peel the beets and grate them on a beetroot grater.
Next, peel the onion and cut it into half rings.
Combine vegetables in one container, pour in oil and vinegar, add salt and sugar.
Mix everything thoroughly and leave for 12 hours.
When the mixture has infused, it must be transferred to the stove and simmered over low heat for 20 minutes.
Quickly transfer the still hot salad into clean jars and roll up the lids.

Dressing for borscht

Preparing borscht dressing with beetroot for the winter is a matter of honor for every housewife. After all, you must agree, what could be more pleasant than enjoying rich summer borscht in the chilly winter? Moreover, preparing this dish using dressing is an activity that will not take more than half an hour.

The beauty of this dressing is that you can add most of the ingredients for borscht into it. In other words, everything that is in this moment is at hand.

Prepare ingredients:

beet – 3 kg;
tomatoes – 1 kg;
carrots – 1 kg;
white cabbage - a large fork;
onions – 5 heads;
bell pepper – half a kilo;
sugar – 250 g;
9% table vinegar – 200 ml;
salt – 4 tablespoons;
vegetable oil – 250 ml.

Cooking process.

We thoroughly wash the vegetables in running water.
Finely chop the onions, tomatoes and bell peppers.
Peel the beet and carrots and chop them on a coarse grater.
Finely chop the cabbage.
Fill a saucepan with a capacity of at least 8 liters with vegetables.
Pour in oil and vinegar, add sugar and salt.
Mix everything thoroughly and simmer over low heat for about 20 minutes.
Place the hot dressing into clean jars and cover with lids.

Borscht dressing without cabbage

Buryak for winter borscht can be prepared according to another recipe.

Prepare ingredients:

beets – 1.4-1.5 kg;
tomatoes – 1 kg;
celery root – 200 g;
carrots – 1 kg;
bell pepper – 1.4-1.5 kg;
parsley - a large bunch;
dill - a large bunch;
salt – 3 tablespoons.

Cooking process.

First, wash and peel the vegetables thoroughly.
We pass the tomatoes through a meat grinder or chop them using a blender.
Chop the bell pepper into small strips.
Grate carrots, beets and celery on a beetroot grater.
We wash the greens in large quantities running water and finely chop.
Place the tomatoes in a large saucepan and place it on the fire.
Simmer the tomatoes with minimal gas supply for 10 minutes.
Then add beets, carrots, celery, herbs, salt and simmer for another 15 minutes.
Quickly pour the finished dressing into sterilized jars and seal.

As you can see, preserving beetroot for the winter is not at all a troublesome task, and certainly not costly. Make homemade preparations with pleasure, and they will definitely give you a delicious taste and diversify your menu in winter.

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Let's prepare a beet salad for the winter today.

In everyday life, beets are divided into ordinary, fodder and sugar. The spread of beets began from time immemorial.

In Babylon, leaves were used as food, and roots were used as medicine. After all, beets contain folic acid, with the help of which young cells are created, which leads to rejuvenation of the body, is rich in potassium, magnesium, copper, zinc, iron, iodine, and antioxidants. Regular consumption of this vegetable reduces the risk of cancer and heart disease.

This is a low-calorie product - 100 grams contain only 40 kcal.

Beetroot is consumed raw, heat-treated; its leaves, rich in vitamin A, are used for salads and soups. Beetroot juice is very good for health, but even in canned form it retains a lot useful substances for good health.

Detailed recipes for preparing salads for the winter

Ingredients:

2 kg beets
250 gr. carrots
250 gr. Luke
750 gr. tomato
350 gr. sweet pepper
75 gr. garlic
1/2 hot pepper
150 gr. vegetable oil
100 gr. Sahara
1.5 tablespoons salt
100 ml vinegar 9%

Preparation:

Wash the tomatoes and puree them in a blender

2. Add oil, salt, sugar to the tomato puree, put on fire and bring to a boil

3. Peel the beets and grate them on a coarse grater

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

5. Cut the onion into small cubes

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

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

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

9. Add vinegar

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

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

Beet salad Classic

Ingredients:

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

Preparation:

Grate the beets, pre-cooked until tender, on a coarse grater

2. Add salt, sugar, butter

3. Squeeze lemon juice

4. Place on the fire and simmer from the moment of boiling for 15 minutes, stirring

5. Place in sterilized jars and seal with sterilized lids.

6. Turn the jars over, wrap them in a warm cloth and leave until completely cool.

Korean beet salad

Ingredients:

Preparation:

Grate the beets with a Korean carrot grater

2. Add oil, salt, mix thoroughly

3. Simmer the beets over low heat, stirring for 1 hour.

4. Cool the beets in cold water, pour water into a basin and lower the pan there

5. Grate the garlic on a fine grater

6. Add sugar, hot pepper, vinegar, mix

7. Place the finished salad in sterilized jars and screw tightly with sterilized lids.

Ingredients:

Preparation:

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

Beet salad for the winter with beans

Necessary:

4 kg boiled beets
1 kg bell pepper
500 gr. Luke
1 liter boiled beans
1 cup vegetable oil
1 cup of sugar
1 tablespoon salt
1 glass of water
1 cup vinegar 9%

Preparation:

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

Czech beet salad with cabbage

You will need:

1 kg beets
1 kg cabbage
200 gr. Luke
For the marinade (per 1 liter of water):
200 gr. vinegar
200 gr. Sahara
120 gr. salt

Preparation:

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

Beet salad for the winter Alenka

Ingredients:

Preparation:

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

Beet salad Winter pleasure