Baked beets for the winter. Beet preparations for the winter - recipes for delicious dishes. Pickled beets, canned with cloves

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, and 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 healthy, but even in canned form it retains many beneficial substances for 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 and 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

Beetroot salad for the winter with beans

Necessary:

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

Preparation:

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

Czech beet salad with cabbage

You will need:

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

Preparation:

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

Beet salad for the winter Alenka

Ingredients:

Preparation:

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

Beet salad Winter pleasure

Necessary:

1 kg beets
125 gr. carrots
125 gr. sweet pepper
125 gr. Luke
125 gr. tomato
0.5 tbsp. vegetable oil
6 cloves garlic
1.5 tablespoons sugar
1 heaped teaspoon salt
50 ml vinegar 9%
1/2 teaspoon black pepper
1/2 teaspoon red hot pepper

Preparation:

Grate the beets on a Korean grater

2. Grate the carrots with a Korean grater

3. Peel the pepper from seeds and cut into strips

4. Cut the onion into half rings

5. Finely chop the garlic

6. Grate the tomatoes on a coarse grater

7. Place all vegetables, except peppers, in a saucepan

8. Add sugar, salt, butter and mix thoroughly

9. Place the pan on low heat and simmer for 1 hour from the moment it boils.

10. 5 minutes before readiness, add peppers and vinegar, stir

11. Place the prepared salad into sterilized jars and seal with sterilized lids.

Preparing borscht for the winter in a slow cooker video recipe

If you liked the suggested recipes and used them for your preparations, write reviews in the comments and share them with friends

A beetroot snack for the winter is an original and versatile preparation. It can be used for salad or borscht, as a snack with vodka or caviar on a sandwich, and some recipes can also be served as dessert.

You can add absolutely any vegetables or even berries to beets as an appetizer. And preparing a salad for the winter with beets is no more difficult than usual. .after all, the technology for preparing this snack is the same as usual. We clean and dry the vegetables well, put them in sterilized jars, and roll them up.

By the way, it is sterilization that plays a dominant role in the preparation of canned salad. There are several options for sterilization. Some people put the jars in the oven, many process the jars in the microwave, but it is better to do the following - sterilize the jars immediately with the salad. To do this, put the salad in jars and cover them with lids. Place the jars in a deep bowl, pour water up to the shoulders of the jars. Make sure that the jars do not touch each other or the sides of the dishes. It is better to put a towel on the bottom. Cover the jars with lids and turn on the heat. Sterilize for 10-20 minutes depending on the jars.

How to prepare a beetroot snack for the winter - 15 varieties

This salad can replace the famous horseradish appetizer. It goes perfectly with jellied meat and meat dishes.

Ingredients:

Beetroot - 4 kg
Garlic - 180 g
Horseradish - 400g
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.
Vinegar - 1 tbsp. l.

Preparation:

The beets must first be boiled until half cooked. Then pass the beets and garlic through a meat grinder. Grind the horseradish with a blender. Place the pan with the beets and garlic on the fire and bring to a boil, adding sugar and salt. When the beets have boiled, add the horseradish, leave on the fire for another 20 minutes, then add the vinegar. Mix everything well. Now you can put it into jars.

A tasty and simple recipe for those who know a lot about beets.

Ingredients:

Beetroot - 3 kg
Salt - 100 g
Vinegar9% - 100 ml

Preparation:

Wash the beets and cut off the roots. Place in a saucepan, add cold water and place the saucepan on the fire. Cook over high heat until done. Then remove and cool. While the beets are cooling, prepare the marinade. To do this, add salt and vinegar to 500 ml of water. Cook until boiling. Then remove from heat and let cool. We clean the beets and cut them into cubes. Place the beets in jars and fill with marinade. Roll up the lids. Beets can be served as a side dish for meat dishes.

A very tasty and unusual version of pickling cabbage.

Ingredients:

Cabbage - 2 kg
Beetroot - 0.4 kg
Carrots - 0.3 kg
Garlic - 4 teeth
Bay leaf - 2 pcs.
Vinegar essence - 150 ml

Preparation:

We clean the cabbage from old leaves and dirt. Cut off the pumpkin. Cut the beets into cubes and put them in a jar. Cut the chili pepper into small pieces and place at the bottom of the jar. Cut the cabbage into small pieces. Place the cabbage in a jar. Cut the carrots into rounds. Place carrots in the next layer. Cut the garlic into small slices and place it in the next layer. Then again lay out the beets, cabbage and carrots. Repeat layers until the jar is full. Pour vinegar into a liter of water, add sugar, salt, peppercorns, bay leaf. Place the pan on the fire and bring to a boil. Pour boiling marinade over cabbage. Add 2 tablespoons of vegetable oil to the jar. Roll up the jar.

Bon appetit.

This recipe will definitely remain on your menu. If you make this salad at least once. Very tasty cabbage with beets.

Ingredients:

Garlic - 120 g
Beetroot - 1 kg
Cabbage - 2 kg
Celery root - 1 pc.
Vinegar - 100 ml
Sugar

Preparation:

We clean the cabbage from old leaves and cut off the stalk. Cut into small cubes. Peel the beets and cut them into 0.5 cm thick slices. Chop the garlic. Finely chop the celery. Layer the salad in a jar. Boil half a liter of water in a saucepan, add vinegar, sugar and salt. Mix well and remove from heat. Pour the marinade over the salad.

Bon appetit.

Surely the name of this salad comes from the fact that this dish acts on anyone like a love potion; you want to eat it again and again.

Ingredients:

Green tomatoes - 1 kg
Red tomatoes - 1 kg
Sweet pepper - 0.5 kg
Raw beets - 0.5 kg
Carrots - 0.5 kg
Onion - 0.5 kg
Sugar - 250 g
Vinegar - 40 ml
Garlic - 2 heads

Preparation:

Wash and peel all vegetables well. On a coarse grater, grate three beets and carrots. Cut the tomatoes into slices. Cut the onion into half rings. Cut the pepper into strips. Finely chop the garlic. Mix all the vegetables in a bowl, add sugar and salt. Mix well. Place on the fire and cook over low heat for 30 minutes. 10 minutes before the end, add oil. 3 minutes before the end of cooking, add vinegar. Place the hot snack into jars. Roll up and wrap with a blanket.

Bon appetit.

A very good option for making pickles. The recipe is for a 500 ml jar.

Ingredients:

Cherry - 250 g
Garlic - 2 heads
Small beets - 2 pcs.
Green onion - 2 stalks
Chili pepper - 1 tsp.
Dill
Parsley
Apple cider vinegar - 50 ml
Bay leaves - 2 pcs.
Barberry - to taste
Sugar
Juniper - 4 berries
Pepper

Preparation:

Pierce the cherry tomatoes with skewers and place them in a saucepan with 500 ml of water. Add chili pepper, vinegar, salt and sugar. Marinate for 1 hour. Meanwhile, prepare the remaining vegetables. Peel the garlic. Cut the onion into long cloves. We clean the beets and cut them into 4 parts. When the tomatoes are pickled, remove the toothpicks from them. Add beets to the marinade that contained the tomatoes. Wash the greens and finely chop. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. Place cherry tomatoes, onions, garlic, tomatoes, berries in a jar and fill with marinade. We twist the jar.

Bon appetit.

This snack will be a great help for any housewife. This appetizer can be used for both borscht and salads. Very comfortably.

Ingredients:

Beetroot - 1 kg
Sugar - 4 tbsp. l.
Salt - 1 tsp.
Lemon - 1 pc.
Oil - 4 tbsp.

Preparation:

Boil the beets and grate them on a coarse grater. Pour 120 ml of oil, 10 g of salt, 50 g of sugar into a saucepan. Squeeze the beets with lemon juice. Cook for 15 minutes. Place salad in jars.

It is very comfortable! Season the borscht with freshly harvested vegetables from the summer. And it takes less time to prepare your favorite dish.

Ingredients:

Carrots - 1 kg
Sweet pepper - 1 kg
Onion - 1 kg
Tomatoes - 1 kg
Beetroot - 1 kg
Vegetable oil - 400 ml

Preparation:

Peel and chop the vegetables. Peppers and carrots in strips. Cut the onion into cubes.

Cut the tomatoes into small pieces. Grate the beets. Place all the vegetables in one pan and cook over low. Add vegetable oil, salt. After an hour of cooking, place the salad in sterilized jars.

We roll up the jars.

Bon appetit.

A very tasty snack for sandwiches and more.

Ingredients:

Beetroot - 1 kg
Onion - 300 g
Tomatoes - 500 g
Spices
Bay leaf

Preparation:

Boil the beets until half cooked. Pass all vegetables through a meat grinder. Then mix all the vegetables in a bowl. Add bay leaf, sugar, salt, oil and spices. Simmer for 20-30 minutes. Place the salad in jars. We twist and insulate.

Bon appetit.

A tasty and very juicy salad for lovers of fresh vegetables in winter.

Ingredients:

Beetroot - 1 kg
Pumpkin - 1.8 kg
Tomatoes - 1.5 kg
Sweet pepper - 0.5 kg
Vinegar 6% - 100 ml
Garlic - 150 ml
Salt - 50 g
Sugar - 50 g
Parsley - 2 bunches

Preparation:

Wash and clean all the vegetables. Three beets on a coarse grater. Cut the pumpkin into large cubes. Pass the garlic and tomatoes through a meat grinder. Finely chop the greens. Dilute vinegar, salt and sugar in a liter of water. Gather the vegetables in one pan and pour in the marinade. Boil for about 1 hour. At the same time, we sterilize the jars and lids.

It is necessary to sterilize the lids, because dust and dirt invisible to the human eye also settle on them, so do not be lazy to boil them in water.

Place the salad in jars and roll up.

If you don’t have a cold room to store beets for the winter, you can prepare this appetizer.

Ingredients:

Beetroot - 3 kg
Tomatoes - 3 kg
Pickled cucumbers - 1 kg
Chili pepper - 2 pcs.
Salt - 60 g
Oil - 200 ml
Sugar - 100 g
Vinegar - 4 tbsp.
Garlic - 100 g

Preparation:

Boil the beets until tender. Sterilize jars. Grind tomatoes, cucumbers, peppers, and beets through a meat grinder. Stir the vegetables into the pan and put it on the fire. Add salt and sugar. After 10 minutes of cooking, add oil. Cook for another 20 minutes, add garlic. After 20 minutes, add vinegar. Remove from heat and place in hot jars.

Bon appetit.

This salad has a very spicy taste, try it, you will like it too.

Ingredients:

Beetroot - 1 kg
Blackcurrant - 250 g
Vinegar - 9% - 70 ml
Salt - 30 g
Cinnamon - to taste
Cloves - to taste
Pepper - to taste

Preparation:

We clean and wash the beets. Cut into cubes. Place beets and currants in jars. Prepare the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour it over the salad. Place the jars in a large bowl. Fill the jars with water up to the shoulders and turn on the heat. Boil with lids on for 15 minutes. Then we roll it up and insulate it.

Bon appetit.

Pickled beets are not only a tasty and quick preparation for the winter, but also very healthy.

Ingredients:

Beetroot - 1 kg
Vinegar - 50 ml
Sugar - 10 g
Black peppercorns.

Preparation:

We clean the beets and cut them into cubes.

Pour half a liter of water into a saucepan and put on fire. When the water boils, add salt, sugar, vinegar, bay leaf and pepper. Add beets to the marinade. Mix well and immediately remove from heat. Place the pickled beets in jars and fill with marinade. Sterilize for 15 minutes in a water bath. We roll up the jars.

If you keep the beets in boiling water longer, the beets will lose their beautiful color.

Ingredients:

Prunes - 0.5 kg
Beetroot - 1.5 kg
Apple juice - 1.2 l
Schisandra leaves - 10 pcs.
Cloves - 5 pcs.
Sugar - 200 g
Salt - 20 g

Preparation:

We wash the beets and place them in boiling water to cook for 1 hour. Peel and cut into slices or cubes. Pour boiling water over the prunes and leave for 30 minutes. Dissolve salt and sugar in apple juice. Place beets and prunes in jars. Fill with apple juice. Add cloves and lemongrass leaves. Let's put the jars in a deep bowl to pasteurize. Boil for 15 minutes.

Bon appetit.

A simple and very interesting winter salad made from a large number of different vegetables.

Ingredients:

Beetroot - 2 kg
Carrots - 250 g
Onion - 250 g
Tomatoes - 750 g
Hot pepper - 0.5 pcs.
Sweet pepper - 350 g
Garlic - 75 g
Oil - 150 g
Sugar - 100 g
Salt - 1.5 tbsp.
Vinegar - 100 ml

Preparation:

Three carrots on a coarse grater. Cut the onion into cubes. Cut the sweet pepper into strips. We pass the tomatoes through a meat grinder or grind them in a blender.

Grind the chili pepper and garlic in a blender.

Place the tomatoes in a large saucepan. Add butter, salt, sugar. Bring the tomatoes to a boil. When the tomatoes boil, add the rest of the vegetables. Mix well and cook for 40 minutes. Now add garlic, pepper and vinegar.

Boil for 15 minutes and place in sterile jars.

In mid-autumn, beet preparations in my kitchen are the final chord of the canning season. When various jams, preserves, compotes and salads have already been prepared, and there are several boxes of beets on the balcony, there is nowhere to go, and you urgently need to come up with something tasty and healthy from beets for the winter.

Many modern housewives do not pay special attention to beet preparations, believing that this vegetable is available all year round. Meanwhile, there are a lot of interesting recipes that can significantly enrich and expand the range of our usual winter preparations, especially during Lent. In addition, beet preparations such as, for example, borscht dressing significantly save time and make life easier for modern women.

There are not yet many beetroot recipes for the winter in my collection, but I honestly promise you that every year I will add new, interesting and tasty recipes to this page.

Beetroot salad for the winter with fried onions

I want to present to your attention an excellent preparation - beet salad for the winter with fried onions. What is it good for? Well, firstly, to prepare it you need very simple ingredients - beets, garlic and onions. Secondly, such preservation is very easy to prepare, so even a housewife who is not at all experienced in preparation can handle it. And thirdly, it turns out really very tasty, moderately spicy, bright and interesting. How to cook, see.

Beetroot salad for the winter with bell peppers and onions

If you like simple but tasty preparations from affordable ingredients, then I would like to suggest you make a beet salad for the winter with bell peppers and onions. This preservation is another confirmation of the fact that you don’t have to invent something special to prepare a delicious recipe. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so preparing a delicious beet salad for the winter will not be difficult. How to cook, see.

In September-October, when the season of delicious “beet vinaigrette” begins, I don’t mind spending half a day of my time to put away a few servings of this tasty snack for the winter. But in winter it is very convenient - we take out a jar from the cellar or pantry, and a delicious snack is already on the table, no need to prepare anything special. Recipe .

Delicious winter borscht dressing with tomatoes

Despite the fact that it’s the 21st century outside, borscht in jars for the winter is still relevant! This borscht dressing can also be eaten as a salad, and in appearance it is not much different from beet salad. Recipe .

Beets pickled for the winter “Behind the glass”

Looking for interesting beet preparations? Try making pickled beets! The pickled beets turned out to be very tasty: with a pronounced taste of traditional spices, moderately sweet, without the taste of vinegar. And the beauty in the jars is indescribable, which is why the recipe was called “Behind the Glass.” I wrote how to cook.

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

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

The most delicious beet preparations for the winter

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

We preserve with maximum preservation of benefits

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

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

So, for the preparation you will need:

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

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

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

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

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

Fermented snack

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

List of products needed for fermentation:

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

Preparation:

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

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

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

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

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

Beet juice option

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

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

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

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

Preparation:

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

Making sugar-free syrup

Required:

Water – 1.5 l;
Beets – 1 kg.

Technology for preparing beet syrup for the winter:

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

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

Beets marinated in apple juice with plums

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

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

Preparation:

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

Beetroot salad “For your health”

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

Ingredients:

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

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

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

Preparation for borscht for the winter

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

Required Products:

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

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

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

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

Her Majesty, caviar!

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

"Savory"

Required Products:

Step-by-step preparation:

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

"Sissy"

Required Products:

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

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

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

Secrets of conservation

To ensure that the beets do not lose their bright color during heat treatment, it is necessary to cut off the root with the tops before cooking, and pour a little vinegar, lemon juice or citric acid into the water.

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

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

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

Good luck with your beet preparations for the winter season!

According to legends, heroes in Rus' believed that it gave strength and helped fight various ailments, ordinary people baked it in the oven and served it with tea, and Russian beauties blushed their cheeks with it. Completely unpretentious, unpretentious and somehow even invisible, but at the same time simply irreplaceable in our everyday life. Without it, borscht is not borscht, and vinaigrette is not vinaigrette, and you can’t cook beetroot without it. Can you guess what we're talking about? Of course, about beets. No other vegetable requires so little input from us and provides so many benefits. Moreover, absolutely everything about beets is edible: as they say, both the tops and the roots. Many people have no idea that anything can be created from this juicy, sweetish beauty with an incomparable color shade.

According to the advice of nutritionists, beets should be eaten raw or baked more often in order to extract the maximum of what nature has accumulated in it. Indeed, in terms of nutritional value and medicinal qualities, beets have no equal among other vegetables. One of the most remarkable qualities of beets is its ability to be stored for a long time, which allows you to eat this healthy vegetable throughout the year. You can, of course, be content with a harvest of root crops, carefully collected and stored in the basements. And if there is no basement or cellar, you can make beets for the winter using other methods, more interesting and original. Beet preparations for the winter surprise with their variety. It is pickled, fermented, frozen, kvass is made from it, and even jam is made. It is delicious in any form, with or without the addition of other products, and goes wonderfully with almost all vegetables. Pickled or pickled beets are perfect both as a side dish for meat or fish, and as a vitamin salad. And as for preparing it from a jar, when the borscht is prepared in literally a minute, you just need to add the contents to the pan with the broth, and there’s nothing to say! In addition, if your family still slightly dislikes beets, then preparing beets for the winter in this form will help them look at this vegetable in a completely different way.

Ingredients:
5 kg beets,
2 stacks Sahara,
1 tbsp. salt,
300 ml 9% table vinegar,
cloves - to taste.

Preparation:
Boil the beets until tender (you need to cook them without salt, and a pinch of sugar added to the water will make the color of your workpiece unusually beautiful, fiery red). If the beets are large, cut them into quarters. Drain the beet broth, save 2 cups of the broth, cool the beets and peel them. Fill each of the prepared sterilized jars with beets (you can cut them into circles or strips), add a few cloves and pour over the marinade made from sugar, beet broth, vinegar and salt and brought to a boil over high heat. Close the lids and sterilize for 10 minutes. Roll up.

Ingredients:
2 kg beets,
25 g horseradish root,
100 g sugar,
250 ml water,
20 g citric acid,
salt - to taste.

Preparation:
Boil the washed beets for 45 minutes, cool, peel and grate on a coarse grater. Peel the horseradish and pass through a meat grinder. Dilute citric acid in a glass of water, add sugar and salt. Pour this solution over the beets and horseradish and stir. Place the finished mixture in jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25 minutes. Roll up.

Ingredients:
beets, onions.
For marinade per 1 liter of water:
100 ml apple cider vinegar,
100 g honey,
3 carnations,
10 black peppercorns,
15 g salt.

Preparation:
Cut the peeled beets in half, each half into thin slices. Place in a saucepan and pour over the marinade; to prepare it, simply combine all the ingredients and stir. Place the pan with the beets in the marinade on the fire and boil for 3 minutes. Then place the hot beets in jars, topping them with chopped onions. Pour the marinade in which the beets were cooked and sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. Roll up.

Ingredients:
1.5 kg beets,
1 kg plums,
1.2 l apple juice,
1 stack Sahara,
1 tbsp. salt,
5 buds of cloves.

Preparation:
Boil the beets, peel them and cut into thick slices. Wash the plums and remove the pits. Place beets and plums in jars in layers to the very top, place cloves between the layers. Prepare the marinade. To do this, dissolve sugar and salt in apple juice and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll up.

Ingredients:
1 kg beets,
150 g onion,
2 tbsp. salt,
3 bay leaves,
8 allspice peas,
3 carnations,
4 black peppercorns,
½ tsp. coriander

Preparation:
After boiling the beets, immediately immerse them in cold water for a few minutes, peel and cut into medium cubes. Cut the onion into slices. Place the beets in jars, top with onions and spices, and fill with hot brine made from 1 liter of water and salt, brought to a boil. Sterilize jars: 0.5 l - 30 minutes, 1 l - 40 minutes. Roll up.

Soak the beets in warm water for several hours. Then wash it thoroughly with a brush, peel and cut into thin circles or strips. Place in 3-liter jars (fill about ⅔ of the jar with beets), fill with warm boiled water and place in a warm place. To speed up the fermentation process, add rye crusts to the jars. After a week, remove the mold from the surface. Pour the beet kvass into clean bottles, and leave just enough liquid in the jars to cover the beets. Store both in a cool place.

Ingredients:
500 g beets,
1 kg cabbage,
300 g carrots,
300 g bell pepper,
300 g onion,
500 ml tomato juice,
1 liter of water,
1 tbsp. Sahara,
2 tbsp. salt,
9% vinegar - 2 tbsp. into each jar.

Preparation:
Cut the seeded pepper into thin strips, grate the carrots and beets on a coarse grater. Chop the cabbage and combine with carrots, peppers and beets. Place everything in an enamel pan and cover with tomato juice. In a separate container, combine salt, sugar, water and bring to a boil. Pour the resulting brine into the vegetables and heat for 30 minutes over low heat. Pour hot borscht into sterilized liter jars, add 2 tablespoons to each. 9% vinegar, roll up, turn upside down and wrap.

Ingredients:
1 kg beets,
1 kg carrots,
1 kg tomatoes,
1 kg sweet pepper,
1 kg of onion,
1 pod of hot pepper,
100 g salt,
200 ml vegetable oil,
ground black pepper - to taste.

Preparation:
Grate the beets and carrots on a coarse grater, chop the onion. Remove the seeds from the pepper and cut it into rings. Cut the tomatoes into pieces. Lightly fry all the vegetables in vegetable oil, place in a pan, add salt, pepper, hot pepper and cook for 5 minutes. Place the hot mass in sterilized jars, roll up and wrap.

Ingredients:
4 young beets with tops,
3 carrots,
3 onions.
For brine (per 1 liter of water):
1 tbsp. salt,
4 tbsp. chopped greens.

Preparation:
Cut the beets and carrots into slices, finely chop the tops, and chop the onion. Place beet tops, beets and carrots in layers in an enamel pan, sprinkling the layers with onions. Fill everything with brine made from water, salt and herbs. Place a circle on top and apply pressure. Leave for 3 days at room temperature. After the expiration date, place the mixture in sterilized jars, close with nylon lids and place in a cool place.

Ingredients:
4 kg beets,
1.5 kg tomatoes,
500 g sweet pepper,
500 g onions,
200 g grated garlic,
200 g sugar,
60 g salt,
500 ml vegetable oil,
150 ml 9% vinegar.

Preparation:
Place onion, cut into half rings, into boiling vegetable oil, add tomatoes, cut into rings. After 3-5 minutes, add the bell pepper, seeded and cut into half rings. Bring to a boil, pour in vinegar, stir, add coarsely grated beets, salt, sugar and cook for 30-40 minutes. At the end, add the garlic, stir, place in sterilized jars and roll up.

Ingredients:
500 g peeled beets,
500 g peeled eggplants,
500 g apples without core,
1 tbsp. salt,
3-4 tbsp. Sahara,
3/4 tbsp. vegetable oil.

Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Place everything in a saucepan, add salt, sugar, stir and leave for 1 hour. Then add vegetable oil and put on fire. Cook for 30 minutes from the moment of boiling over low heat under a lid and 10 minutes without a lid. Place the hot caviar into jars, roll it up, and wrap it up.

Ingredients:
1 kg beets,
1 kg cabbage,
200 g onions,
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
3 tbsp. 9% vinegar.

Preparation:
Cut the boiled and peeled beets into strips. Cut the onion into rings and shred the cabbage. Dissolve salt and sugar in boiling water, pour over vegetables and cook for 10 minutes. Add vinegar at the end. While hot, place the salad in 0.5 liter jars, sterilize for 25 minutes and roll up.

Ingredients:
4 kg beets,
1.5 kg tomatoes,
500 g onions,
1 kg bell pepper,
300 g garlic,
3 bunches of dill,
3 bunches of parsley,
500 ml vegetable oil,
1 tbsp. salt with top
1 tbsp. Sahara,
200 ml 9% vinegar.

Preparation:
Grate the beets on a coarse grater, pass all other ingredients through a meat grinder. Combine everything together, stir and cook over low heat for 40 minutes covered and 20 minutes without a cover. Place hot into jars and seal.

Ingredients:
2 kg boiled beets,
400 g beans,
400 g carrots,
400 g onions,
350 g tomato paste,
300 ml vegetable oil,
black pepper, salt - to taste.

Preparation:
Grate the boiled beets and carrots on a coarse grater, boil the beans until tender, cut the onion into rings. Fry carrots and onions in vegetable oil, add tomato paste, pepper, and salt. Mix everything and simmer for 40 minutes. Place hot into jars and seal.

Ingredients:
1 kg beets.
For the marinade:
½ cup vegetable oil,
3 tbsp. Sahara,
1 tsp salt,
4-5 tbsp. 9% vinegar,
1 tsp ground black pepper,
2 tsp cilantro seeds,
1 large head of garlic,
10 walnut kernels,
ground red pepper.

Preparation:
Chop the garlic, crush the walnuts with a knife and chop finely, pound the cilantro in a mortar. Combine all the ingredients for the marinade and mix well. Pour the marinade over the beets, mix again and place under pressure for a day in a cool place. Then place the beets in jars, cover with a nylon lid and store in the refrigerator.

Ingredients:
1.2 kg beets,
2 kg sugar,
1 lemon.

Preparation:
Boil or bake the beets until half cooked. Then cool and pass through a meat grinder. Grate the lemon. Mix the beets with sugar and lemon and cook for 1 hour until the syrup thickens. Place the finished jam into sterilized jars and roll up the lids.

Drying beets

Wash the root vegetables thoroughly, peel them and cut them into small noodles. Blanch in boiling salted water (5 g salt per 1 liter of water) for 3 minutes. Then immediately cool in cold water. Dry the beet noodles at 85°C for 6 hours. An electric dryer can also cope with this task.

Ingredients:
1 kg beets,
50 g chopped dry marjoram,
50 g dry chopped parsley.
2 tbsp. salt.

Preparation:
Select small beets, wash them thoroughly, put them in a saucepan, pour boiling water over them and cook for an hour over low heat. Cool and peel the beets, cut them into thin slices, sprinkle with marjoram and parsley. Mix carefully so as not to damage the circles. Place the beets on a baking sheet in one layer and place in an oven preheated to 100 degrees for 1 hour. Open the oven occasionally to release steam. Then remove the dried beets from the oven, cool, put in dry jars, cover with a plastic lid and store in the refrigerator. Beets can be dried in an electric dryer.

Freezing beets

Wash the root vegetables well, peel, chop finely or coarsely (you can grate them) according to your choice. Distribute the beets into bags in a thin layer, getting rid of excess air, or place them in containers in small portions intended for preparing one dish, so as not to defrost the beets again, and place them in the freezer. Beets can be used to prepare your favorite dish without defrosting.

Beet preparations for the winter are tasty, healthy, and varied! So, dear housewives, spare no effort and time, everything will come back to you with pleasure from the results obtained and the praise of loved ones.

Happy preparations!

Larisa Shuftaykina