Recipe from onions, carrots, beets for the winter. Beets for the winter in jars - delicious recipes for preparations - pickled and canned, dressing for borscht, salad with carrots and in Korean

about benefits and nutritional value beets were known even by ancient people. Yes, on Far East and in India, the wild root crop, which gave rise to all modern species and varieties of beets. And the inhabitants of Babylon widely used beets for treatment infectious diseases, fever and other serious ailments. Remarkably, at the same time, it was the root crop that was used as a medicine, and beet tops were used for food. AT Ancient Russia many dishes were prepared from this red-cheeked beauty: beetroot, borscht, botvinia, salads and preparations for the winter. The beets, cut into halves, served the girls as an excellent blush for the cheeks. Concerning healing properties, then here the beets are “out of competition”. Firstly, the root crop contains flavonoids that help reduce blood pressure, increase the strength of blood vessels and the formation of red blood cells. In addition, the composition of beets includes: organic acids, pectins, carotene, protein, vitamins of groups B, C and PP, as well as mineral salts. Regular consumption of beetroot improves performance digestive system, reduces the risk of thyroid diseases, promotes the removal of toxins and decay products from the body. Beets for the winter in jars are a great option if there is no basement or cellar for storing fresh vegetables. We have selected the most delicious step-by-step recipes with a photo of harvesting beets for the winter: pickled, in salad, with carrots, in Korean, dressing for borscht, without sterilization and with it. After all, canned beets are amazingly combined with various products and ingredients - in first courses, salads, side dishes for meat and fish dishes. And what a delicious beetroot kvass! If you don’t know where to “attach” a generous harvest of root crops with own beds, we offer to roll up a couple of jars of our beetroot delicacies.

Pickled beets for the winter - a delicious step by step recipe with photos

Beets are one of the most useful and affordable vegetables that have a beneficial effect on all important organs and body systems. So, the daily use of beets has a positive effect on the state of the capillaries, the functioning of the brain, and the digestive tract. Take advantage of our step by step recipe with a photo, and you will prepare very tasty pickled beets for the winter. Even partially damaged or small root crops will go into the "move", since they need to be chopped into pieces for pickling. It turns out extremely tasty - be sure to try it!

To harvest pickled beets for the winter, you will need the following ingredients:

• beets - how much do you plan to roll up
• boiled water - 1 l
• salt - 1.3 tbsp.
• sugar - 1.3 tbsp.
• allspice peas - 2 pcs.
• bay leaf - a couple of pieces
• cloves - 2 pcs.
• vinegar 9% - 60 ml

Step-by-step instructions for the recipe for pickled beets for the winter:

1. We sort out the root crops, wash them, cut off the “tails” and remove damaged places. We put it in a large saucepan, fill it with water and boil until soft - it will take about 30 - 40 minutes for small beets, and keep large vegetables on fire a little longer.

   
   

2. Before draining the water, we check the degree of readiness of the beets - we are guided "as for a vinaigrette." Drain the water and put the vegetables in a bowl. After cooling, cut off the skin.

   
   

3. Peeled beets cut into strips of medium size.

   
   

4. For the marinade, bring water to a boil and dissolve sugar and salt. Then add spices according to the recipe, stir and pour vinegar at the end.

   
   

5. We pack the boiled beets in clean, sterilized jars and pour hot marinade over them. Cover with lids and place in a large pot of warm water. We put on the fire and after boiling the water, the jars of beets (with a capacity of 0.5 l) keep for about 10 minutes. After cooling, we transfer to the pantry and wait for winter - for tasting.

Grated beets for the winter in jars - a simple recipe for dressing for borscht

Many housewives cook borscht with beets according to their "signature" recipes, with the addition of vegetables and spices in different variations. However, in any case, you will need the main and irreplaceable borscht ingredient - dressing with beets and carrots. Having prepared several cans of grated beets for the winter according to our simple recipe, you will always have a delicious borscht base at hand. At the same time, the finished dish with such a dressing turns out to be much tastier than from ordinary beets, grated immediately before cooking. It is better to serve beetroot borscht with a slice of fresh bread and a spoonful of sour cream - just delicious!

Ingredients for borscht dressing for the winter with beets and carrots:

• beets - 3 kg
• carrots - 2 kg
• tomatoes - 2 kg
• Bulgarian pepper - 2.5 kg
• fresh parsley - ½ root and a bunch of greens
• celery and dill - bunch
• salt - to taste

A step-by-step description of the winter dressing recipe in jars with grated beets:

1. Wash vegetables for dressing running water and peel (beets and carrots).
2. Pour boiling water over the tomatoes and remove the skin. Then we pass through a meat grinder and get tomato puree.
3. Pepper free from seeds and cut into pieces or straws of medium size.
4. Rub the peeled beets and carrots on a coarse grater.
5. Pour the tomato puree into a large saucepan and place over medium heat. After boiling, simmer for about 10 minutes.
6. Then add grated beets and carrots, as well as chopped peppers to the tomatoes. Mix everything, salt to taste and add chopped herbs. Simmer another 15 minutes.
7. In pre-sterilized jars, lay out hot borscht dressing and roll up. Turn upside down and wrap warm blanket waiting for cooling down. Everything, you can clean the conservation in the pantry.

Delicious beet and tomato salad for the winter - a recipe without sterilization

On the winter time traditionally there are many holidays - New Year, Christmas, Epiphany. On such days, I want to diversify the menu with new flavor notes, and vitamins in winter will not interfere with the body. Therefore, a delicious canned beet and tomato salad for the winter will be a great addition to the festive and everyday menu. Prepare a couple of cans of beetroot salad without sterilization according to our recipe - and you can always surprise and delight your guests with a fresh and healthy dish in a summery way.

The list of ingredients for preparing a salad with beets and tomatoes for the winter:

• beets - 8 root crops
• onion - 3 pcs.
• tomatoes - 4 pcs.
• garlic - 2 cloves
• tomato juice- 1 glass
• vinegar - ½ cup
• sugar - 1 tbsp.
• vegetable oil - ½ cup
• salt - ½ tbsp.

The procedure for preparing beet and tomato salad for the winter is according to a recipe without sterilization:

1. We wash the beets and carrots, peel them and rub them on a fine grater.
2. Peel the onions and cut into small pieces.
3. Also wash the tomatoes and cut into small cubes.
4. We take a capacious pan and mix vegetable oil, tomato juice, sugar and salt in it. Put on medium heat and bring to a boil.
5. Then put the grated carrot and chopped onion into the pan, add the peeled garlic.
6. Boil for 10 - 15 minutes and add chopped tomatoes and beets. Mix all the ingredients thoroughly and continue to simmer for another 15 minutes.
7. Pour vinegar into the vegetable mixture and boil for about 5 minutes. We lay out the finished beetroot salad with vegetables in pre-sterilized jars and roll them up with clean lids. After cooling, we carry it for further storage in the pantry or cellar.

In winter, all that remains is to open the jar, put it beautifully on a dish and serve it to the table. You can decorate the beetroot salad with a sprig of dill or parsley.

Canned beets for the winter in Korean - the original recipe

Many lovers of oriental cuisine have already appreciated Korean carrots. However, for such a recipe, raw beets are also quite suitable, which will make a wonderful canned spicy snack. Ready Korean-style beets are best put in the refrigerator for an hour or two for the best impregnation marinade and spices. We suggest using our original recipe- and you will provide your family with fresh vitamins for the whole winter.

Necessary ingredients for canned Korean-style beets for the winter:

• beets - 1 kg
• vinegar - 3 tbsp.
• garlic - 6 cloves
• black and red ground pepper - 0.5 tsp each everyone
• coriander powder - 1 tsp
• sugar - 1 tbsp.
• salt - 1 tsp
• sunflower oil - 3 - 4 tbsp.

The recipe for harvesting beets for the winter in Korean:

1. We wash the beets, but do not cut the “tails” and leaves. Place in a large saucepan, fill with water and put on fire. After boiling, boil for 10 - 15 minutes - the cooking time depends on the size of the root crops.
2. When the beets are slightly boiled (not to a soft state, but should remain almost fresh and hard), drain the water and again put the pan with vegetables under a cold stream. Fill and wait for the complete cooling of the root crops.
3. We clean the vegetables and rub them on a special “Korean” grater. Place in a bowl, sugar, salt, pour vinegar and mix thoroughly.
4. We lay out the salad in clean sterilized jars, trying to compact it tightly. Leave for 30 minutes - during this time the salad will "let" the juice.
5. We mix the spices according to the recipe, squeeze the garlic and mix - in a separate container.
6. We put a frying pan on the fire, pour oil and, without waiting for it to boil, add a mixture of spices with garlic. Stirring, fry for about 10 seconds, no more. Pour the salad in jars with fried spices and cover with lids. For long-term storage, preservation must be sterilized in hot water approximately 10 minutes. Spicy "Korean" beetroot salad is ready!

How to store beets in winter at home - video

To store beets in winter at home, you should take care in advance of creating the most root crops. optimal conditions. Our video features helpful tips- stick to them and your beet crop will safely "overwinter" without losing its presentation and useful properties.

In the hot season home canning many housewives undeservedly ignore beets. And absolutely in vain! From this delicious and incredible healthy vegetable you can cook a wide variety of blanks for every taste, and our selection of recipes will help you with this.

Delicious and fragrant beetroot salad got its sonorous name not by chance. He was often found in Soviet time on store shelves, and it sold out just instantly. Unfortunately, now you can’t find jars of salad in the supermarket, but you can cook it yourself from fresh natural products.

To prepare beetroot salad, we need:

• 600 gr. beets;
• 400 gr. Luke;
• 2 large tomatoes;
• 30 gr. salt;
• 60 gr. Sahara;
• 100 ml of natural apple cider vinegar;
• half a cup of sunflower oil (and a little more for frying the onions).

Cooking

1. Boil the beets whole, without cutting off the tails, in order to preserve all the vitamins in it. Peel the cooled fruits and cut into cubes of medium thickness.
2. Finely chop the onion, mash the tomatoes with a blender or a regular grater. Saute the onion rings until lightly browned.
3. Add tomato puree and simmer uncovered for 10 minutes. Put beets to the onion, salt, add sugar, oil and vinegar and boil the resulting mass for another half hour. Optionally, at this stage, you can add any spices to the dish.
4. Put the finished snack in sterile jars and seal tightly.

Delicate and fragrant beet caviar is liked by both adults and children for its unusual sweetish taste and delicious aroma. It can be used as an addition to main dishes, as well as for making sandwiches.

To prepare caviar from 2 kg of beets, you will need:

• 3 kg of juicy tomatoes;
• 6 bell peppers;
• 3 hot peppers;
• a glass of chopped garlic;
• 50 gr. salt (can be adjusted during cooking);
• a glass of sunflower oil.

Cooking

1. Grind all the listed vegetables with a meat grinder or blender separately.
2. Pour all the oil into a heat-resistant dish, put the beets and simmer for half an hour.
3. Add tomato puree and boil caviar for another 40 minutes. Put the pepper to the vegetables and cook for another half hour.
4. At the end, add garlic, salt and boil for 10 minutes.
5. Arrange hot caviar in small sterilized jars and cork with lids. Leave the jars warm until their contents are completely cool.

Spicy beetroot salad for the winter

Quick and easy to prepare salad will be a real salvation for busy housewives. In winter, it perfectly diversifies the diet of the family and provides the body with vitamins and trace elements. Such a salad is indispensable in the cold season, as a large amount of garlic in its composition will help resist viruses.

To prepare the salad you will need:

• 4 kg of beets;
• half a kilo of onions and sweet peppers;
• 2 kg of ripe tomatoes;
• 40 gr. salt;
• half a glass of sugar;
• half a glass of sunflower oil;
• a glass of chopped garlic;
• 20 ml of vinegar essence.

Cooking

1. All vegetables (beets, sweet peppers, tomatoes), except garlic, cut into medium-sized cubes, put in a container for further cooking.
2. Add a mixture of oil, salt and sugar and essence and simmer covered for an hour.
3. Add garlic to the vegetables and cook the salad for another 10 minutes.
4. Transfer the hot beetroot salad to pre-sterilized jars and roll up.

Pickled beets "Amazing"

For a two-liter jar you will need:

• 3 medium beets;
• 4 large tomatoes;
• 2 carrots;
• 5 cloves of garlic;
• half a pod of hot pepper;
• a few sprigs of dill and parsley;
• 1 liter of water;
• 20 gr. salt;
• 40 gr. Sahara;
• 10 ml of vinegar essence (70%).

Cooking

1. Peel beets and carrots, cut into thin circles.
2. Also chop the tomatoes.
3. In a sterile jar, put sprigs of greenery, garlic chopped into thin slices, hot pepper rings. On top, alternate layers of beets, tomatoes and carrots until the jar is full.
4. Add the vinegar essence to the water along with sugar and salt, boil everything and pour the mixture over the vegetables.
5. Clog the bank. Store the snack in the refrigerator or cellar.

When harvesting, gardeners often cut and discard beet tops. And in vain! After all, it contains great amount vitamins and minerals, so necessary for our body in winter. Pickled beet tops will be an excellent dressing for cabbage soup and borscht, as well as complement vegetable salads.

For the recipe you will need:

• 1 kg of beet leaves;
• 2 sprigs of dill along with umbrellas;
• 2 sheets of cherries and currants;
• 50 gr. chopped garlic;
• 20 gr. coarse salt.

Cooking

1. Wash the leaves thoroughly, chop into large pieces and put in a saucepan or basin, adding salt to each layer and shifting with currant and cherry leaves, dill and garlic.
2. Cover the container with a clean cloth, place the load on top.
3. Leave the tops warm for 3 days.
4. Then transfer to jars, cork with nylon lids and put in the cold for storage.

Beets are rich in vitamins, delicious vegetable. For the winter, it is often preserved and pickled in the form of salads, caviar, assorted dishes, dressings for borscht and even juices. Dishes with root crops acquire a bright, rich color and a unique flavor. Serve a beetroot appetizer to the table especially well in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, spices and spices.

Pickled beets "classic" - a universal winter recipe

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

For 1 jar of a liter capacity, the following set of products will be required:

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

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

After that, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Spicy lovers can also add a few small pieces of fresh green or orange chili and a couple of garlic cloves.

To prepare the marinade, the necessary spices are added to the pot with water - salt, pepper, sugar. You can also add a little cinnamon, a quarter of a teaspoon, dried or fresh chili. Spices are mixed and brought to a boil, everything is boiled for 10-15 minutes, vinegar is poured in at the very end.

The resulting mixture is poured into the vegetables laid out in a jar under the neck, after which they are rolled up, cooled and sent to be stored. Sterilize seams in this case not necessary.

Vitamin salad with apples and carrots

Useful vegetable salad Use as an independent snack or as an addition to dishes. To roll up 5 liters of such canned food in a classic marinade, you will need:

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

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

Now take out the vegetables from the pan, cool them natural way or in the refrigerator. Peel the beets from the skin and cut into thin, small slices.

Carrots and apples are also washed, then peeled and rubbed on a medium grater or cut with a sharp knife into small strips.

Chopped vegetables and fruits are mixed in a saucepan, spices, salt and a little sugar are added to the water and set to boil over a slow fire.

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

Beets with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to save a maximum of useful properties, it can be used as the basis for vinaigrette and other salads and dishes.

To prepare a seam for the winter, take the following ingredients:

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

Beets are pre-boiled in water until fully cooked. Then allowed to cool naturally, carefully peeled and cut into medium or large cubes (to more space left in the jar for brine). Garlic is peeled and rinsed under water.

Vegetables are placed in a jar one by one. Beets first, garlic on top and Bay leaf. In parallel, prepare the marinade according to the classic recipe. Salt, pepper and sugar are added to the water. All this is brought to a boil and boiled over low heat for 10-15 minutes.

At the end of cooking, pour vinegar essence (it is better to use the usual table 5% option.). With the resulting brine, the contents of the jar are carefully poured under the very neck, corked and the rolls are sent to be sterilized in a large pot of boiling water, for about 15-20 minutes.

Due to the properties of garlic and vinegar, in necessary conditions this twist can be stored longer than usual and is especially suitable for creating savory salads.

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

A versatile snack that acts as the basis for baking, sandwiches, or dressing for beetroot soup or borscht. In addition to fresh beets, you will need:

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

First of all, the beets are boiled well. To do this, it must first be washed, cut off the roots and placed in a pan with clean water.

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

While the beets are cooking, other vegetables are prepared: the peppers are washed, cut and cleaned of seeds and inner core, after which they are cut into small cubes.

The husk is removed from the onion, washed and chopped into as small pieces as possible, with a knife or blender, but only so that it does not turn into porridge.

A pot of water is placed on the stove, salt, pepper, a little sugar are added to it, spices are kneaded and the marinade is brought to a boil. As soon as this happens, pepper and finely chopped onion are poured into the container. Everything is thoroughly mixed and simmered over low heat for 7 to 10 minutes according to the situation.

The boiled beets are taken out and cooled. After the skin is peeled, the vegetable is passed through a meat grinder and added to the chopped onion and pepper, which are boiled in the marinade until they acquire the desired texture and aroma. Mix all the ingredients well and simmer over low heat for another 15 minutes.

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

Delicious beets for the winter - a spicy recipe in Korean

This appetizer-salad will appeal not only to lovers of spicy and spicy, you will certainly lick your fingers from the taste. To prepare such a salad, you will need the following set of ingredients:

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

You can buy this seasoning at the store or make your own. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of sand sugar. It is universal and suitable for pickling and preserving vegetables such as cabbage or carrots.

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

Straws are poured into a bowl and mixed with a dry mixture of spices. Pour a little sunflower or olive oil, to which garlic, chopped with a press or manually, is added. Bring the oil to a boil so that it acquires a characteristic garlic aroma.

Boiling, fragrant mixture is poured into a bowl with beetroot pieces and spices, mixed thoroughly and seasoned with a little vinegar. The resulting dish is poured into jars and closed with lids.

Such a salad can be safely served both fresh, immediately after preparation, and as a preservation for the winter.

Classic borscht - preparing the first dish for the winter

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

In addition to beets for cooking borscht, they also take fresh onion, carrots, bell peppers, tomatoes and marinade spices - salt, sugar, black pepper and vinegar.

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

Sunflower oil is heated in a frying pan, the onions are lightly fried, then all the other vegetables and spices are added there, mixed well and cooked over low heat for 7-10 minutes until a crust and a pleasant aroma appear. After that, pour them with fresh tomato puree and stew for another 10-15 minutes.

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

Winter vinaigrette - preparing your favorite salad

Vinaigrette often garnishes festive table why not prepare fresh salad for the winter without sterilization, so that all year round enjoy your favorite dish.

For cooking use:

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

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

Potatoes are peeled and chopped into small pieces. Then they are lowered for cooking in cold, slightly salted water for 20-25 minutes.

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

Fall asleep in boiling water standard set spices from salt and ground pepper, a little refined oil, parsley.

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

Beetroot with fresh sauerkraut for the winter - the perfect snack

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

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

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

Beets are boiled according to a standard recipe, after washing and cleaning from the roots. Sliced ​​and chopped vegetables spread in a clean glass jars layers on top of each other, and on top they throw lavrushka and garlic cloves.

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

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

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

Grated horseradish with beets - spicy sauce in Russian style

Such a dressing with a unique and juicy taste will add spice to meat and fish dishes, and is ideal as a sauce for traditional aspic.

For cooking according to the classic Russian recipe at home, fresh horseradish roots and spices in the form of salt, sugar and ordinary vinegar are used. Horseradish is washed under running water, cleaned with a special knife and cut into several pieces. The resulting pieces are soaked in clean, cold water and sent to the shelves in the refrigerator. There they should brew for a couple of hours and additionally cool.

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

The crushed root crop is wrapped in gauze and squeezed until juice is formed, which is then poured over the mashed horseradish and mixed properly. Then salt and sugar are added, all the ingredients are mixed again and poured with a little cold, boiled water.

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

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

At first glance, the recipe seems unusual and even experimental, but this is its main highlight. Such a spicy filling is combined with many familiar dishes, and unlike ordinary adjika, it is more useful.

To prepare such a spicy sauce, take the following ingredients:

• beets and carrots;
• Bulgarian and Cayenne pepper(Chile);
• garlic, cloves, lavrushka;
• spices for marinade (salt, pepper, etc.);
• tomato juice or fresh tomatoes.

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

All the above ingredients are mixed in a deep frying pan or a suitable saucepan and stewed in tomato juice over low heat, loosely covered with a lid. Bell pepper and small pieces of spicy are also passed in a meat grinder, the garlic is peeled and crushed with a crusher.

Mix everything again, pour in the remaining tomato juice and simmer for another 20-30 minutes, so that the contents of the pan become soft and uniform. A few minutes before turning off the fire, add lavrushka and a little vinegar essence.

Then the vegetable puree is cooled and crushed again in a blender and only then distributed in sterile jars for storage.

Snack "assorted vegetables" - just lick your fingers

Beetroot recipes for the winter are different, popular salads like "Alenka", "Winter Classic", etc. But so that everyone you treat remains full and satisfied, The best way- make an assorted appetizer with beets and beans, the output is a very tasty and completely independent dish.

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

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

Salt, vinegar and other spices are added to the water, boiled for 10-15 minutes. Next, the vegetables need to be mixed in a separate bowl and pour the marinade. Turn on the fire, loosely cover the pan with a lid and simmer for 40-50 minutes until cooked, stirring the contents occasionally. As soon as everything is ready, the salad is sorted into jars and sent for the winter to the cellar or to home shelves.

Beets began to be eaten as early as the fourth century BC by the ancient Greeks. Later, the vegetable spread throughout Europe.

Beets are rich in useful minerals and vitamins. Beets are used in cooking in boiled, baked and raw form. Pickled beets for the winter have long been harvested by our housewives. It can be used as independent snack or use to make vinaigrette, borscht and other dishes.

You will have to spend about an hour, but in winter you just need to open a jar of homemade and enjoy the taste of pickled beets.

Ingredients:

• beets - 1 kg .;
• water - 500 ml;
• vinegar - 100 gr.;
• sugar - 1 tbsp;
• bay leaf - 1-2 pcs.;
• salt - 1/2 tbsp;
• pepper, cloves.

Cooking:

1. For this recipe, it is better to take small young root crops. Peel the beets and boil over low heat until soft. This will take about 30-0 minutes.
2. Let it cool and cut into halves or quarters. Can be cut into thin slices or strips.
3. Put the pieces in sterilized jars, add the bay leaf and prepare the marinade.
4. Boil water in a saucepan, add salt, granulated sugar and spices. A few black peppercorns and 2-4 cloves. If you like, you can add half a cinnamon stick.
5. Add vinegar to the boiling brine and pour into a jar.
6. If you are going to store the workpiece for a long time, then it is better to sterilize the jars for 10 minutes, and then roll them up with a metal lid using a special machine.
7. Turn closed jars over and let cool completely.

Pickled beets in jars can be stored until the next season. You can eat such beets as a side dish for meat dishes, add to salads and soups.

Ingredients:

• beets - 5 kg;
• water - 4 liters;
• cumin seeds - 1 tsp;
• rye flour -1 tbsp.

Cooking:

1. Ripe root crops need to be peeled and cut into pieces.
2. Next, they need to be folded into a suitable container, sprinkling layers of beets with cumin seeds.
3. Rye flour must be dissolved in warm water and pour beets with this composition.
4. Cover with a clean cloth and press down with a yoke.
5. Leave in a warm place to ferment for about two weeks.
6. Then the finished beets should be stored in a cool place.

The beets are tasty, have a rich color and a spicy caraway flavor. They can serve as the basis for various salads or be an independent dish.

Such beets can be served as an independent snack, or decorate a hot meat dish with it.

Ingredients:

• beets - 1 kg .;
• water - 1 l.;
• plums - 400 gr.;
• apples - 400 gr.;
• sugar - 4 tablespoons;
• salt - 1/2 tbsp;
• pepper, cloves, cinnamon.

Cooking:

1. Peel small beetroots and boil.
2. Blanch the plum for about 2-3 minutes. Cut apples into slices and dip in boiling water for a couple of minutes.
3. Cut the beetroot into slices or circles and place in prepared jars, alternating layers with apples and plums.
4. A whole beetroot looks beautiful in jars if it is small enough.
5. Prepare the brine, you can add other spices.
6. Pour hot brine over your blanks and tightly seal with lids.
7. If you store these pickled foods in the refrigerator, you can do without sterilization.
8. The acid that is found in berries and fruits will give this dish the necessary sourness. But if you're worried, you can add one tablespoon of vinegar.

Pickled beets with cabbage for the winter

With this method of preparation, you will get an interesting snack. Crispy cabbage and spicy beetroot - two pickled vegetables at once to your table.

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

You can add absolutely any vegetables or even berries to beets in a snack. Yes, and preparing a salad for the winter with beets is no more difficult than usual. .because the technology for preparing this snack is the same as usual. We clean the vegetables and open them well, send them to sterilized jars, roll them up.

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

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

This salad can replace the famous horseradish appetizer. It goes well with cold meats and meat dishes.

Ingredients:

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

Cooking:

Beets must first be boiled until half cooked. Then skip the beets and garlic through a meat grinder. Grind horseradish with a blender. We put the pan with beets and garlic on the fire and bring to a boil, adding sugar and salt. When the beets boil, add horseradish, leave for another 20 minutes on fire, then add vinegar. Let's mix everything well. Now you can lay out the banks.

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

Ingredients:

• Beets - 3 kg
• Salt - 100 g
• Vinegar9% - 100 ml

Cooking:

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

Very tasty and unusual version of salted cabbage.

Ingredients:

• Cabbage - 2 kg
• Beets - 0.4 kg
• Carrot - 0.3 kg
• Garlic - 4 tooth
• Bay leaf - 2 pcs.
• Vinegar essence - 150 ml

Cooking:

We clean the cabbage from old leaves and dirt. We cut off the squash. We cut the beets into cubes and send them to the jar. Cut the chili pepper into small pieces and send to the bottom of the jar. Cabbage cut into small pieces. We put the cabbage in a jar. Carrot cut into rounds. Lay out the next layer of carrots. Cut the garlic into small slices, lay it out in the next layer. Then again lay out the beets, cabbage, carrots. Repeat layers until the jar is full. Pour vinegar into a liter of water, add sugar, salt, peppercorns, bay leaf. Put the saucepan on the fire and bring to a boil. Pour cabbage with boiling marinade. Add 2 spoons to the jar vegetable oil. We roll up the bank.

Bon appetit.

This recipe will definitely stay on your menu. If you make this salad at least once. Highly delicious cabbage with beets.

Ingredients:

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

Cooking:

We clean the cabbage from old leaves, cut off the stalk. Cut into small cubes. We clean the beets and cut them into circles 0.5 cm thick. Chop the garlic. Finely chop the celery. Layer the lettuce in a jar. Boil half a litre 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 came from the fact that this dish acts on anyone like a love potion, you want to eat again and again.

Ingredients:

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

Cooking:

Wash and clean all vegetables well. On a coarse grater, three beets and carrots. Cut the tomatoes into slices. Onion cut into half rings. Pepper cut into strips. Finely chop the garlic. Mix all the vegetables in a bowl, add sugar and salt. Mix well. Put on fire, cook on low heat for 30 minutes. Add oil 10 minutes before the end. 3 minutes before the end of cooking, add vinegar. hot appetizer spread among the banks. Roll up and wrap with a blanket.

Bon appetit.

Highly a 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

Cooking:

Pierce cherry tomatoes with skewers and send to a saucepan with 500 ml of water. Add chili pepper, vinegar, salt and sugar. Marinate 1 hour. In the meantime, prepare the rest of the vegetables. We clean the garlic from the husk. Onion cut into long cloves. We clean the beets and cut into 4 parts. When the tomatoes are marinated, we take out the toothpicks from them. We send beets to the marinade where the tomatoes were. We wash the greens and finely chop. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. We put cherry tomatoes, onions, garlic, tomatoes, berries in a jar and pour marinade over. We twist the bank.

Bon appetit.

This appetizer will great help for any hostess. Such an appetizer can be used both for borscht and for salads. Very comfortably.

Ingredients:

• Beets - 1 kg
• Sugar - 4 tbsp. l.
• Salt - 1 tsp
• Lemon - 1 pc.
• Oil - 4 tablespoons

Cooking:

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

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

Ingredients:

• Carrot - 1 kg
• Sweet pepper - 1 kg
• Onion - 1 kg
• Tomatoes - 1 kg
• Beets - 1 kg
• Vegetable oil - 400 ml

Cooking:

Peel and cut vegetables. Peppers and carrots. Onion cut into cubes.

Cut the tomatoes into small pieces. Grate the beets. We put all the vegetables in one pan and cook on slow. Add vegetable oil, salt. After an hour of cooking, arrange the salad in sterilized jars.

We roll up the banks.

Bon appetit.

Highly tasty snack for sandwiches and more.

Ingredients:

• Beets - 1 kg
• Onion - 300 g
• Tomatoes - 500 g
• Spices
• Bay leaf

Cooking:

Boil 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. We lay out the salad on the banks. We twist and warm.

Bon appetit.

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

Ingredients:

• Beets - 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

Cooking:

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

It is imperative to sterilize the lids, because dust and dirt that have not been seen by the human eye also settle on them, so do not be too lazy to boil them in water.

We lay out the salad in jars and roll up.

If you do not have a cold room, you can cook this appetizer to save beets for the winter.

Ingredients:

• Beets - 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

Cooking:

Boil the beets until tender. Sterilize jars. Let's skip tomatoes, cucumbers, pepper chili, beets through a meat grinder. Mix vegetables in a saucepan and put it on 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 piquant taste, try it, you will like it too.

Ingredients:

• Beets - 1 kg
• Black currant - 250 g
• Vinegar - 9% - 70 ml
• Salt - 30 g
• Cinnamon - to taste
• Cloves - to taste
• Pepper - to taste

Cooking:

We clean and wash the beets. We cut into cubes. We put beets and currants in jars. We are preparing the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour over the salad. Put the jars in a large bowl. Fill the jars with water up to the shoulders and turn on the fire. Boil with covered lids for 15 minutes. Then we roll up and warm.

Bon appetit.

Pickled beetroot is not only delicious and fast harvesting for the winter, but also very useful.

Ingredients:

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

Cooking:

We clean the beetroot and cut 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 the beets to the marinade. Mix well and immediately remove from heat. We lay out the pickled beets in jars and pour the marinade. Sterilize for 15 minutes in a water bath. We roll up the banks.

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

Ingredients:

• Prunes - 0.5 kg
• Beets - 1.5 kg
• Apple juice - 1.2 l
• Lemongrass leaves - 10 pcs.
• Carnation - 5 pcs.
• Sugar - 200 g
• Salt - 20 g

Cooking:

We wash the beets and send them to boiling water to cook for 1 hour. We clean from the peel, cut into slices or cubes. Pour the prunes with boiling water and leave for 30 minutes. Dissolve salt and sugar in apple juice. We lay out the beets and prunes in jars. We fill apple juice. Add cloves and lemongrass leaves. Put the jars to pasteurize in a deep bowl. Boil 15 minutes.

Bon appetit.

A simple and very interesting salad for the winter from a large number different vegetables.

Ingredients:

• Beets - 2 kg
• Carrot - 250 g
• Onion - 250 g
• Tomatoes - 750 g
• Hot pepper - 0.5 pcs.
• Sweet pepper - 350 g
• Garlic - 75 g
• Butter - 150 g
• Sugar - 100 g
• Salt - 1.5 tbsp.
• Vinegar - 100 ml

Cooking:

Three carrots on a coarse grater. Onion cut into cubes. Sweet pepper cut into strips. Pass the tomatoes through a meat grinder or chop in a blender.

Grind chili pepper and garlic in a blender.

We send the tomatoes to a large saucepan. Add oil, salt, sugar. Bring the tomatoes to a boil. When the tomatoes boil, add the rest of the vegetables to them. Mix well and cook for 40 minutes. Now add garlic with pepper and vinegar.

Boil for 15 minutes and put in sterile jars.