Harvesting beets without vinegar for the winter recipes. Salad of boiled beets. Pickled beets for the winter in jars

Beets are one of the most healthy vegetables, and most of the vitamins and minerals contained in it are preserved even after heat treatment. This makes it possible to make beetroot salad for the winter. in a simple way, without fear that the appetizer will lose its beneficial properties due to long cooking. Therefore, such canned food is popular; many housewives prepare them for the future.

Cooking features

Knowledge good recipe sometimes it turns out to be insufficient to prepare a tasty dish for the winter, which at the same time looks good and is stored for a long time room temperature. To do this, you need to know a few important things.

Not all varieties of beets are suitable for making salads. For conservation, you should choose culinary, not fodder varieties. It is better to choose burgundy beets that do not have brown spots or light streaks. Of course, the root crop must be juicy and unspoiled.
To prepare salads for the winter, both raw and boiled beets can be used. In the latter case, it is better not to boil it, but to bake it - so it will save more useful substances and will not lose its attractive hue.
Try not to boil the vegetable mixture too much when cooking canned food, otherwise the beets may turn white and become less appetizing.
Vinegar helps to maintain a bright shade of beets. It is for this reason that it is added to the salad immediately, and not at the last stage of preparation, as is most often the case when preparing other vegetable snacks.
Banks you plan to deposit beetroot salad to save it for the winter, you need to wash it with soda and sterilize. Otherwise, the snack will not last long, even if it has been subjected to prolonged heat treatment.
It is not recommended to add a lot of carrots to beetroot salad - it can interrupt the taste of the main ingredient.
Don't add too much sugar to the beetroot salad, as this can make it too sweet. Do not forget that the beets themselves contain a lot of sugars.

The form of cutting beets and other vegetables, as well as some features of the technology, may depend on a specific recipe. Therefore, the cooking instructions must be carefully studied each time and not violated.

Salad of beets and carrots

Composition (per 5 l):

beets - 3 kg;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 100 g;
vegetable oil - 0.5 tbsp.;
sugar - 125 g;
red ground pepper - 5 g;
salt - 1.5 tbsp. l.;
vinegar essence (70 percent) - 30 ml.

Cooking method:

Clear raw beets. Rub it on coarse grater. The salad will look even more appetizing if you use a grater to chop vegetables. Korean salads. However, to simplify the process, vegetables can be scrolled through a meat grinder. This will save time and effort, but will not allow you to make the consistency of the salad optimal.
Peel the carrots and chop them in the same way as the beets. Place the carrots in a separate container; at this stage, you do not need to mix it with the beets.
Wash the tomatoes. Make cross cuts on them. Dip the tomatoes for 2 minutes in boiling water. Using a slotted spoon, transfer the tomatoes to a bowl of cold water to cool quickly. Clean and cut into small cubes.
Heat oil in a large saucepan and add half the beetroot. Sprinkle it with salt and sugar, add pepper and vinegar, stir. Simmer over low heat until the beets are soft.
Add the remaining beets and carrots. Put the pieces of tomatoes in the pan, pour in the juice that stands out from them. Cook until all vegetables are soft.
Peel the garlic cloves. Grind them with a blender or pass through a hand press. Add to salad, stir.
Continue cooking the snack for 10 minutes.
While the beets and carrots are stewing, prepare the jars. They must be washed with soda and sterilized in any convenient way.
Fill prepared jars hot snack and roll them up with metal lids.
Place the jars upside down and cover with a woolen blanket.
After a day, remove the jars from under the blanket and put them in the pantry.

This recipe for a beetroot snack for the winter is made in many Russian families, as it is economical and versatile. It can be eaten just like that, spread on bread, served as an addition to a side dish, used as a dressing for borscht.

Beet salad with garlic

Composition (for 2 l):

beets - 2 kg;
garlic - 100 g;
vegetable oil - 4 tbsp. l.;
vinegar essence (70 percent) - 20 ml;
a mixture of peppers - 0.5 tsp;
salt - 20 g;
sugar - 120 g.

Cooking method:

Peel the garlic, cut into thin slices. Some suggest chopping the garlic along with the husk. This allows you to give ready snack a more piquant aroma, but because of this, its taste becomes less pleasant due to a rough texture. So which option to choose, each hostess decides for herself.
Wash and clean the beets. Cut it into thin long strips.
Heat oil in a heavy bottomed saucepan. Put the garlic in it and fry it for 10 minutes, stirring occasionally.
Add beetroot, fry it with garlic for 5 minutes.
Add salt, sugar, pepper mixture. Pour in vinegar essence. Simmer for half an hour.
Arrange the salad in sterilized jars and roll them up using a special key.
Put the jars on the lids and wrap them up. This will result in additional conservation.

After the salad has cooled, it can be stored in the pantry.

Beet and Cabbage Salad

Composition (for 2 l):

beets - 1 kg;
white cabbage - 1 kg;
onions - 100 g;
water - 0.3 l;
table vinegar (9 percent) - 50 ml;
sugar - 150 g;
salt - 20 g.

Cooking method:

The salad is made from boiled beets. Therefore, it must first be washed and boiled until cooked or baked in the oven or microwave. The latter option is the most preferable, as it saves time. At the same time, the beets will remain bright, appetizing, healthy.
Cool the beetroot and remove the skin from it. Grate the root vegetable on a coarse grater.
At white cabbage remove wilted leaves and stalk. Shred the cabbage into small strips. Keep in mind that only late varieties of cabbage are used for preservation.
Remove the skin from the onion. Cut the onion into thin half rings.
Place vegetables in a bowl and stir.
In a separate container, combine salt, sugar, water and vinegar. Boil this mixture for a minute, pour vegetables into it. Place a plate on top and a jar filled with water on it. Put in the refrigerator for a day.
Divide the salad into clean jars. It is very important that they are the same size as they will need to be sterilized. Cover the jars with boiled lids, but do not twist.
Place a kitchen towel in the bottom of a large saucepan and place the jars of salad on it.
Fill the pan with warm water so that it reaches the “shoulders” of the jars. Put the pan on low heat and sterilize the jars for 20-30 minutes, depending on their size. Half an hour to sterilize liter cans, 20 minutes - half a liter.
Carefully, so as not to burn yourself, remove the jars from the pan and tighten the lids.
Leave the jars to cool upside down in a steam bath.

Despite the fact that the vegetables according to this recipe are not boiled, the salad is well worth it in the winter. Cabbage in it retains its crunchiness and benefits. After all, it is rich in vitamin C, which would be destroyed at high temperatures. Therefore, this salad is worth preparing for those who monitor their health.

Beet salad with bell pepper

Composition (per 2.5 l):

beets - 2 kg;
tomatoes - 0.75 kg;
bell pepper- 0.25 kg;
onions - 0.25 kg;
garlic - 1 head;
salt - 1 tsp;
sugar - 125 g;
table vinegar (9 percent) - 35 ml.

Cooking method:

Wash raw beets and pat dry with a towel. Peel and grate on a coarse grater.
Pour boiling water over tomatoes and peel. Cut into small cubes.
Wash the pepper, cut off the stem. Remove the seeds from the pepper. Slice the pepper into strips.
Peel the garlic cloves and pass through a special press.
Peel the onion and cut into small pieces.
In a thick-bottomed saucepan, mix all the vegetables, adding salt, sugar and vinegar to them.
Place the saucepan over low heat and bring the contents to a boil. Boil 20 minutes.
Arrange the appetizer in prepared jars and seal them tightly. Turn over and let cool under a warm blanket.

This snack is also good at room temperature. It can be served as an independent dish, added to soups instead of frying. The appetizer according to this recipe is low-calorie, since no oil is used in its preparation.

Salad "Alenka" from beets for the winter

Composition (per 6 l):

beets - 4 kg;
bell pepper - 0.5 kg;
tomatoes - 2.5 kg;
garlic - 2 heads;
onion - 0.2 kg;
salt - 1.5 tbsp. l.;
sugar - 30 g;
unrefined sunflower oil- 0.25 l;
table vinegar (9 percent) - 80 ml.

Cooking method:

Wash tomatoes, dry. Scroll through a meat grinder or chop with a blender. According to this recipe, they are allowed not to be peeled, although they will be more tender when peeled.
Clean and grate the beets.
Grind the garlic using a special press or in any other way.
Peel the onion and finely chop.
Wash the pepper, remove the seeds. Cut the pulp into small cubes.
Put all the vegetables in a saucepan, pour oil and vinegar, add sugar and salt, mix.
Put on low heat and cook for half an hour after the vegetable mixture boils.
Arrange the snack in jars and roll them up using a special key.
Place the jars upside down and cover with a blanket. Let them cool in this state, then put them in a place of permanent storage for the winter.

This recipe for beetroot salad was especially loved by our compatriots, so it even got a gentle name.

Beet salad with tomato paste

Composition (per 3 l):

beets - 3 kg;
onions - 1 kg;
garlic - 3 heads;
vegetable oil - 100 ml;
tomato paste - 50 ml;
vinegar essence (70 percent) - 25 ml;
salt - to taste.

Cooking method:

Cut the garlic into small pieces.
Boil the beets until half cooked, chop on a coarse grater.
Peel the onion, cut it into small pieces.
Fry the onion and garlic in plenty of hot vegetable oil.
Add beets to them and simmer for 15 minutes.
Pour in vinegar essence, add tomato paste, salt to taste. Remove from heat after 5 minutes.
Arrange the appetizer in sterilized jars, seal.
After the jars have cooled, they can be stored in the pantry.

The above recipe is one of the simplest; even an inexperienced housewife can prepare an appetizer for the winter. Moreover, it will not take much time and effort from her.

Beetroot salad for the winter is one of the most economical and sought-after preparations. In addition, in this appetizer, vegetables retain their beneficial qualities.

One of the most useful vegetables is beetroot, which also has decent taste. Many housewives prepare canned beetroot salads due to the fact that this vegetable goes well not only with sweet and sour additional ingredients, but also with spicy ones. Therefore, before cooking, you need to decide which beet salad recipe will be to the taste of each family member. To do this, pay attention to the required ingredients.

One of the healthiest vegetables is beets.

This salad is perfect for spicy lovers. One of its advantages is that such a preparation has a longer shelf life due to the presence of hot hot peppers in it.

For cooking you need:

4 kilograms of beets;
2 kilograms of Bulgarian sweet pepper;
2 kilograms of onions;
2 kilograms of tomatoes;
2 chili pods;
15 grams of salt;
80 grams of olive oil.

Spicy beetroot salad is prepared according to the following principle:

Root crops and tomatoes are washed, peeled.
Bulgarian pepper is washed, freed from seeds and stalk.
Oil is poured into the pan.
The pulp of the pepper is cut into slices, the tomatoes are turned into a paste using a meat grinder, the beets are boiled for 35 minutes, and then chopped on a grater.
The onion is peeled, finely chopped, fried until golden brown.
The beets are transferred to the pan along with the tomato paste. The mass is fried for 7 minutes.
Onion, pieces of peeled chili are poured into the pan. Everything is mixed, salted, stewed for 1 hour.
The finished salad is laid out in pre-sterilized glass containers, rolled up and cooled upside down, wrapped in a warm cloth.

The snack prepared according to this recipe should be stored in a dark, cool place. Due to the fact that it contains hot peppers chili, refrigerated winter salad storage is not required.

Classic beetroot salad for the winter (video)

Beets for the winter in jars It is a useful addition to any dish. There are various preparation options. We advise you to try several options at once, so that you have a choice.

Recipe for beets for the winter in jars

Required products:

Lavrushka
- sugar, salt - 1.3 tbsp. spoons
- liter of boiled water
- beet roots
- cloves - a couple of pieces
- acetic acid - 60 g

Cooking features:

Sort the root crops, cut off the "tails", remove the damage. Fold in a large bowl, pour water, boil until soft. This will take approximately 40 minutes. Large vegetables should take a little longer to cook. Before draining the liquid, check the degree of readiness of vegetables - be guided by the fact that it is like a vinaigrette. Now you can drain the water and transfer the vegetables to a bowl. After cooling, cut off the peel. Chop peeled vegetables into strips. Make a marinade filling: boil water, dissolve salt, sugar, add spices according to the recipe. Stir and add vinegar. Pack beets in clean jars, fill with hot marinade. Cover with lids, place in a large saucepan with warm water. Put on the tile, after the start of seething, hold the container for 10 minutes. Move to storage.

Bulgarian pepper - 2.6 kg
- tomatoes, carrots - 2.1 kg each
- beet roots - 3 kg
- fresh parsley - half a root
- bunch of greenery
- a bunch of dill, celery
- kitchen salt

Subtleties of preparation:

Wash the vegetables, cut off the peel. Pour boiling water over the tomatoes, remove the skin. Pass through a meat grinder to get tomato puree. Free from pepper seeds, chop into pieces. Grate peeled carrots and beets. Pour the tomato puree into a large bowl, put the flame on medium moderation, cook for 10 minutes after boiling. Add grated vegetables, combine with chopped peppers. Stir the contents, salt to taste, add chopped herbs, simmer for 15 minutes. Pre-sterilize the containers, lay out the hot borscht dressing.

Harvesting beets for the winter in jars

Prepare the components:

Garlic clove - 2 pcs.
- salt - half a glass
- vegetable oil - 0.5 cups
- A glass of tomato juice
- tomatoes - 4 pcs.
- a tablespoon of sugar
- onion - 3 pcs.

How to cook:

Rinse carrots with beets, peel, rub. Cut the peeled onions into small pieces. Cut the washed tomatoes into small cubes. Prepare a capacious bowl, combine in it tomato juice, vegetable oil, dilute kitchen salt and granulated sugar. Place on medium fire, boil. Put the chopped onion with grated carrots into the pan, add the peeled garlic. Boil for 10 minutes, add beets and tomatoes. Stir thoroughly and cook for exactly 15 minutes. Pour the vinegar into the vegetable mixture, pack into jars and screw on the lids.

Try and .

How to prepare beets for the winter in jars

Ingredients:

Clove of garlic - 6 pcs.
- beet roots - 1 kg
- acetic acid - 3.21 tbsp. spoons
- ground red and black pepper - ½ tsp each
- a large spoonful of sugar
- a small spoonful of ground coriander
- sunflower oil - 3 tbsp. l.

How to cook:

Wash the beet roots, cut off the leaves and “tails”, transfer to a large saucepan. Top with water, wait until it boils and cook for 10 minutes. After boiling the beets, drain the liquid and place the saucepan under cold water again. Wait for complete cooling. Peel the vegetables, rub on a coarse grater. Put in a bowl, salt, sprinkle with sugar, pour with vinegar, mix thoroughly. Put the salad in clean jars, pack tightly, leave for half an hour. Add spices to taste, squeeze garlic here, stir. Put the pan on the fire, pour in the oil, add the garlic and spices, stir, continue frying for 10 seconds. Pour the roasted spices into jars, cover with lids. Pasteurize additionally so that the workpiece is stored for as long as possible.

Try also .

Cabbage with beets for the winter in jars

- beetroot, cabbage - 2 kg each
- kitchen salt - 2.12 tbsp. l.
- liter of water
- garlic head
- bitter pepper
- vegetable oil - 95 ml

Cooking steps:

Peel the cabbage head, cut into a couple of pieces. Chop each half into cubes. Peel the beet root, chop into cubes. Sterilize containers, lay vegetables in dense layers. The beetroot layer should alternate with the cabbage layer. Once the container is half full, add a layer of minced garlic and pepper. Continue alternating vegetables. Pour water into a container, dissolve granulated sugar and coarse salt, boil. Add vegetable oil, stir, pour into jars, screw tightly.

Learn and.

Recipe for harvesting beets in jars

Ingredients:

Tomatoes - 2 kilograms
- beetroot - 3.1 kg
- carrot - 2.1 kg
- kitchen salt
- greens
- sweet pepper - 3 kg

How to cook:

Wash vegetables, peel. Chop the beets, carrots and sweet peppers into strips. Cut up the greens. Grind tomatoes in a blender bowl. Pour the tomato mass into a container, simmer for 10 minutes. Add chopped vegetables and herbs to the tomatoes, salt to taste. Extinguishing should continue for 15 minutes. The finished dressing remains to be packaged in jars, roll up with lids.

Learn and.

Beets marinated for the winter in jars

Ingredients:

Acetic acid - 190 g
- fresh beetroot - 2.1 kg
- sugar, coarse salt - 2 tablespoons each
- ground coriander - 2.1 tsp
- sunflower oil - 8.1 tbsp.
- ground red and black pepper - a teaspoon
- garlic cloves - 15 pcs.

How to cook:

Wash the beets thoroughly, put them in a saucepan, pour in cold water, bring to a boil over medium heat, cook for 15 minutes. Remove with slotted spoon and cool completely. Peel the chilled beets, grate, transfer to a bowl, sprinkle with sugar, salt, spices, pour with acetic acid. Pack the salad in calcined jars, pack tightly, leave for 40 minutes. Heat the frying pan, add vegetable oil, heat for 15 minutes, fry the crushed garlic. Drain the mixture into containers, screw it with tin caps, wrap it in a blanket, cool it in the room, and take it out to a cool basement for storage.

Consider and.

How to pickle beets for the winter in jars

Required products:

Garlic - 295 g
- sugar - 95 g
- white onion, carrot - 1 kg each

- kitchen salt - 145 g
- 1 kg sweet pepper
- table vinegar - 300 ml
- a liter of clean water
- sunflower oil - 290 g

How to prepare:

Wash the beet root, peel, chop into rings. Rinse carrots, rub. Free from seeds and ponytails. Finely chop the pulp. Peel the onion from the husk, chop into half rings. Divide the garlic into slices, chop finely with a knife. Pick up a thick-walled stewpan, heat the sunflower oil, skip the golden onion. Add vegetables, simmer for about 20 minutes. Enter garlic and pepper, stir gently, cook for ten minutes. In parallel, cook the marinade filling. Dilute sugar in water, salt, boil. Keep on fire until the crystals are completely dissolved. Pour in the vinegar, boil for 5 minutes. Pack the vegetables, pour boiling marinade, quickly roll up.

Appreciate and.

Pickled beets for the winter in jars recipes

Required components:

Half a cinnamon stick
- acetic acid - half a liter
- beet roots - 2 kg
- salo, sugar - 2.1 tbsp each
- a liter of clean water
- laurel leaf - 4 pcs.

How to cook:

Thoroughly wash, dry, medium-sized beetroot fruits, cook until cooked and transfer to a colander to drain the remaining liquid. After the root crops have completely cooled, fold them tightly in containers. Dissolve sugar and salt in water for marinade, add black peppercorns, boil over medium heat. Continue cooking for 10 minutes, add vinegar, put cinnamon, parsley, cook for another 5 minutes. Pour vegetables, cover with lids, leave for 20 minutes on the kitchen table.

Do and .

Beet salad for the winter in jars

You will need components:

Turnip onion, red beans - 0.6 kg each
- acetic acid - 3.1 tbsp. spoons
- tomato paste - 245 g
- carrot - 0.6 kg
- beet roots - 1.6 kg
- salt - 45 g
- sunflower oil - 190 g

How to cook:

Rinse the beans, soak for 14 hours, boil in slightly salted water, cool. Wash all vegetables, peel, chop finely. In an enameled container, mix the beans, tomato paste and vegetable oil, mix thoroughly, put on the stove, bring to a boil, salt, simmer under the lid for a little over an hour. Enter vinegar at the end, stir thoroughly, cook for 0.25 hours. Pack in dry jars, quickly roll up, unfold, cover with a warm blanket, let cool.

And another version of the workpiece:

Ingredients:

Salt, water, sugar - 2 tablespoons each
- beet roots - 2 kg
- black peppercorns - 5 pcs.
- a tablespoon of vinegar
- clove buds - 5 pcs.
- mustard seeds - 5 pcs.

How to cook:

Wash the beets, boil, cool. After the root vegetables have completely cooled, chop them into small cubes. Arrange in dry sterilized jars. Boil the water for the marinade. After the start of active bubbling, add salt, sugar, cook until completely dissolved. Add both types of pepper, mustard seeds, clove buds, cook for 10 minutes. Fill containers with beets with boiling marinade. Top up acetic acid, quickly roll up under the iron caps.

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. Serving a beetroot appetizer is especially good 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 that can be used to prepare 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. Sterilization of seams in this case is 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 the vegetables out of the pan, cool them naturally 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 maximum useful properties, it can be used as a base 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 they are allowed to cool naturally, carefully peeled and cut into medium or large cubes (so that there is more space in the jar for the brine). Garlic is peeled and rinsed under water.

Vegetables are placed in a jar one by one. First, beets, garlic and bay leaf on top. 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 such a 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 hot salad on 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 complete cooling.

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 pour a bowl with beetroot pieces and spices, mix thoroughly and season 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 the winter, 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 used classic recipe, and a little vinegar essence is added to the jars as a natural preservative.

In addition to beets, fresh onions, carrots, bell peppers, tomatoes and marinade spices - salt, sugar, black pepper and vinegar are also taken for making borscht.

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, 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, they are filled with fresh tomato puree and simmer 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.

In boiling water, pour a standard set of spices from salt and ground pepper, a little refined oil, lavrushka.

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 the temperature regime, but it is even better to use it after 2-3 days of inactivity. Enjoy 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 spicy sauce take the following ingredients:

beets and carrots;
bell pepper and cayenne pepper (chili);
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 boiled beets soak 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 cool vegetable puree and grind it again in a blender and only then distribute it into sterile jars for storage.

Snack "assorted vegetables" - just lick your fingers

Beetroot recipes for the winter are different, popular salads such as "Alenka", "Winter Classics", 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.

In mid-autumn, beetroot preparations in my kitchen are the final chord of the conservation season. When various jams, preserves, compotes and salads are already 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 many interesting recipes that can significantly enrich and expand the range of our usual winter preparations especially during fasting. In addition, beet preparations, such as borscht dressing, save time and make life easier for modern women.

My collection does not yet have a lot of beetroot recipes for the winter, but I honestly promise you that every year I will replenish this page with new, interesting and tasty recipes.

Beet salad for the winter with fried onions

I want to bring to your attention an excellent preparation - beetroot salad for the winter with fried onions. Why is she good? Well, firstly, for its preparation you need very simple ingredients - beets, garlic and onions. Secondly, such preservation is prepared very easily, so even a hostess who is not at all experienced in preparations can handle it. And thirdly, it turns out really very tasty, moderately spicy, bright and interesting. See how to cook.

Beet salad for the winter with bell peppers and onions

If you like simple but delicious preparations from quite affordable ingredients, then I want to offer you to make a beetroot salad for the winter with bell peppers and onions. This preservation is another confirmation of the fact that for cooking delicious recipe it is not necessary to invent something like that. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so prepare delicious salad from beets for the winter will not be difficult. See how to cook.

In September-October, when the season of delicious "beetroot vinaigrette" begins, I do not mind spending half a day of my time to close up a few servings of this delicious snack for the winter. But, for that, it is very convenient in winter - we take out a jar from the cellar, or pantry, and tasty snack already on the table, no special preparation required. Recipe .

Tasty dressing for borscht for the winter with tomatoes

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

Beets marinated for the winter "Behind the glass"

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