Beets for the winter in banks Is a useful addition to any dish. There are various variations in the preparation of the blank. We advise you to try several options at once so that you have a choice.
Beetroot recipe for the winter in banks
Required products:Lavrushka
- sugar, salt - 1.3 tbsp. spoons
- liter of boiled water
- beet root vegetable
- carnation - a couple of pieces
- acetic acid - 60 g
Cooking features:
Sort out the roots, cut off the "tails", remove the damage. Fold in a large bowl, fill with 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 the 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 the peeled vegetables into strips. Make a marinade pouring: boil water, dissolve salt, sugar, add spices according to the recipe. Stir and top up with vinegar. Pack the beets in clean jars, fill with hot marinade. Cover with lids, place in a large saucepan with lukewarm water. Put it on the tile, after the start of the boiling, keep the container for 10 minutes. Transfer to the closet.
Bulgarian pepper - 2.6 kg
- tomatoes, carrots - 2.1 kg each
- beetroot vegetables - 3 kg
- fresh parsley - half root
- a bunch of greens
- a bunch of dill, celery
- kitchen salt
Cooking subtleties:
Wash the vegetables, cut off the peel. Pour boiling water over the tomatoes, remove the skin. Pass through a meat grinder for tomato puree. Free from peppercorns, chop into pieces. Grate the 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 containers, spread out the hot borsch dressing.
Harvesting beets for the winter in banks
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. Chop the washed tomatoes into small cubes. Prepare a roomy vessel, combine in it tomato juice, vegetable oil, dilute kitchen salt and granulated sugar. Place over medium heat, boil. Put chopped onion with grated carrots in a saucepan, add peeled garlic. Cook for 10 minutes, add beets and tomatoes. Stir well and cook for exactly 15 minutes. Add vinegar to the vegetable mixture, pack into jars and screw caps.
Try and.
How to prepare beets for the winter in banks
Ingredients:A clove of garlic - 6 pcs.
- beet root vegetable - 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 beetroot vegetables, cut off the leaves and tails, transfer to a large saucepan. Top up with water, wait for a boil and cook for 10 minutes. After boiling the beets, drain the liquid and put the saucepan back under cold water. Wait for it to cool completely. Peel vegetables, rub on a coarse grater. Fold in a bowl, salt, sprinkle with sugar, pour over with vinegar, mix thoroughly. Put the salad in clean jars, tamp it tightly, leave for half an hour. Add spices to taste, squeeze the garlic here, stir. Put a frying pan on the fire, pour oil, add garlic with spices, stir, continue frying for 10 seconds. Pour the fried 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
- beets, cabbage - 2 kg each- kitchen salt - 2.12 tbsp. l.
- litere of water
- garlic head
- bitter pepper
- vegetable oil - 95 ml
Cooking steps:
Peel the cabbage head, cut into a couple of pieces. Carefully dice each half. Peel the beetroot, 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.
Find out and.
The recipe for harvesting beets in cans
Ingredients:
Tomatoes - 2 kilograms
- beets - 3.1 kg
- carrots - 2.1 kg
- kitchen salt
- greenery
- sweet pepper - 3 kg
How to cook:
Wash vegetables, peel. Chop the beets, carrots and Bell pepper... Chop the greens. Grind the 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. Extinguish should continue for 15 minutes. The finished dressing remains to be packaged in cans, roll up the lids.
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Pickled beets for the winter in jars
Ingredients:
Acetic acid - 190 g
- fresh beets - 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 each
- garlic cloves - 15 pcs.
How to cook:
Wash the beets well, put them in a saucepan, pour in cold water, bring to a boil over medium heat, cook for 15 minutes. Remove with a 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, tamp it tightly, leave for 40 minutes. Heat a frying pan, add vegetable oil, heat for 15 minutes, fry the crushed garlic. Drain the mixture in a container, screw it with tin lids, wrap it in a blanket, cool it in the room, and put it in 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 pure water
- sunflower oil - 290 g
How to prepare:
Wash the beetroot, peel, chop into rings. Rinse carrots, rub. Free from seeds and tails. Chop the pulp thinly. Peel the onion, cut into half rings. Divide the garlic into wedges, chop finely with a knife. Pick up a thick-walled saucepan, heat up the sunflower oil, skip the golden onion. Add vegetables, simmer for about 20 minutes. Add the garlic and pepper, stir gently, cook for ten minutes. Simultaneously cook the marinade filling. Dissolve sugar in water, salt, boil. Keep on fire until crystals are completely dissolved. Pour in vinegar, boil for 5 minutes. Pack the vegetables, cover with boiling marinade, quickly roll up.
Appreciate and.
Pickled beets for the winter in cans recipes
Required components:
Half a cinnamon stick
- acetic acid - half a liter
- beetroot vegetables - 2 kg
- lard, sugar - 2.1 tbsp each.
- a liter of pure water
- laurel leaf - 4 pcs.
How to cook:
Wash small medium-sized beetroot fruits thoroughly, dry, cook until tender and transfer to a colander to drain the remaining liquid. After the roots are completely cooled, fold them tightly in a container. Dissolve sugar and salt in water for the marinade, add black peppercorns, boil over medium heat. Continue cooking for 10 minutes, add vinegar, add cinnamon, lavrushka, cook for another 5 minutes. Pour over vegetables, cover with lids, leave on the kitchen table for 20 minutes.
Do and.
Beetroot salad for the winter in jars
You will need components:
Onions, turnips, red beans - 0.6 kg each
- acetic acid - 3.1 tbsp. spoons
- tomato paste - 245 g
- carrots - 0.6 kg
- beetroot vegetables - 1.6 kg
- salt - 45 g
- sunflower oil - 190 g
How to cook:
Rinse the beans, soak for 14 hours, boil in a little salted water, cool. Wash all vegetables, peel, chop finely. In an enamel bowl, combine the beans, tomato paste and vegetable oil, stir well, put on the stove, bring to a boil, salt, simmer under the lid for a little over an hour. Add 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 one more option for the preparation:
Ingredients:
Salt, water, sugar - 2 tablespoons each
- beetroot vegetables - 2 kg
- black peppercorns - 5 pcs.
- a tablespoon of vinegar
- carnation buds - 5 pcs.
- mustard seeds - 5 pcs.
How to cook:
Wash the beets, boil, cool. After the roots have cooled completely, chop them into small cubes. Place in dry sterilized jars. Boil the marinade water. After the start of active bubbling add salt, sugar, cook until completely dissolved. Add both peppers, mustard seeds, cloves and cook for 10 minutes. Pour the boiling marinade over the beetroot containers. Top up with acetic acid, quickly roll it up under the iron caps.
Beetroot snack for the winter is an original and versatile preparation. It can be used for salad or borscht, as an appetizer with 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 an appetizer. And making a salad for the winter with beets is no more difficult than usual. .because the technology of preparation of this snack is the same as usual. We clean the vegetables and have a good opening, 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 sterilization options at once. Some put jars in the oven, many process jars in microwave oven, and it is better to proceed as follows - to sterilize the jars with the salad right away. To do this, lay out the salad in jars, cover them with lids. We put the cans in a deep bowl, pour water over the shoulders of the cans. Make sure that the cans do not touch each other and the sides of the dishes. It is better to put a towel on the bottom. We cover the jars with lids and turn on the fire. We sterilize for 10-20 minutes, depending on the cans.
This salad can be used as a substitute for the famous "horseradish" appetizer. It goes well with jellied meat and meat dishes.
Ingredients:
- Beets - 4 kg
- Garlic - 180 g
- Horseradish - 400g
- Sugar - 3 tbsp. l.
- Salt - 1 tbsp l.
- Vinegar - 1 tbsp. l.
Preparation:
Beets must first be boiled until half cooked. Then mince the beets and garlic. Grind horseradish with a blender. Put the pot with beets and garlic on the fire and bring to a boil adding sugar and salt. When the beets have boiled, add the horseradish, leave it on fire for another 20 minutes, then add the vinegar. 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
- Vinegar 9% - 100 ml
Preparation:
Wash the beets and cut off the roots. Transfer to a saucepan, pour cold water and put the pan on the fire. Cook over high heat until tender. Then take out and cool. While the beets are cooling, cook 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. We spread the beets in jars and fill with marinade. We roll up the covers. Beets can be served as a side dish for meat dishes.
A very tasty and unusual option for salting cabbage.
Ingredients:
- Cabbage - 2 kg
- Beets - 0.4 kg
- Carrots - 0.3 kg
- Garlic - 4 tooth
- Bay leaf - 2 pcs.
- Vinegar essence - 150 ml
Preparation:
We clean the cabbage from old leaves and dirt. Cut off the rocker. Cut the beets into cubes and send them to the jar. Cut the chili peppers into small pieces and send them to the bottom of the jar. Cut the cabbage into small pieces. We put the cabbage in a jar. Cut the carrots into rounds. We spread the carrots in the next layer. Cut the garlic into small slices and spread it in the next layer. Then again we spread the beets, cabbage, carrots. Repeat the 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 the cabbage with boiling marinade. Add 2 tablespoons of vegetable oil to the jar. We roll up the can.
Bon Appetit.
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This recipe will definitely remain on your menu. If you cook this salad at least once. Very delicious cabbage with beets.
Ingredients:
- Garlic - 120 g
- Beets - 1 kg
- Cabbage - 2 kg
- Celery root - 1 pc.
- Vinegar - 100 ml
- Sugar
Preparation:
We clean the cabbage from old leaves, cut off the stalk. Cut into small cubes. We clean the beets and cut into circles 0.5 cm thick. Chop the garlic. Finely chop the celery. Put the salad in layers 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 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
- Onions - 0.5 kg
- Sugar - 250 g
- Vinegar - 40 ml
- Garlic - 2 heads
Preparation:
Rinse and peel all vegetables well. On a coarse grater 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. Put on fire, simmer for 30 minutes. Fill in the oil 10 minutes before the end. Add vinegar 3 minutes before the end of cooking. Hot appetizer spread out to banks. Roll up and wrap up 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. L.
- Dill
- Parsley
- Apple cider vinegar - 50 ml
- Bay leaves - 2 pcs.
- Barberry - to taste
- Sugar
- Juniper - 4 berries
- Pepper
Preparation:
We pierce the cherry tomatoes with skewers and send them to a saucepan with 500 ml of water. Add chili, vinegar, salt and sugar. Marinate for 1 hour. In the meantime, prepare the rest of the vegetables. Peel the garlic. Cut the onion into long cloves. We clean the beets and cut into 4 parts. When the tomatoes are pickled, take out the toothpicks from them. We send beets to the marinade where the tomatoes were. Rinse the greens and chop finely. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. Put cherry, onion, garlic, tomatoes, berries in a jar and fill with marinade. We twist the jar.
Bon Appetit.
Such an appetizer will be a great help for any housewife. This 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
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 lemon juice out of the beetroot. Cook for 15 minutes. We lay out the salad on the banks.
It is very comfortable! Season borsch with fresh vegetables harvested from summer. And it takes less time to cook your favorite dish.
Ingredients:
- Carrots - 1 kg
- Sweet pepper - 1 kg
- Onions - 1 kg
- Tomatoes - 1 kg
- Beets - 1 kg
- Vegetable oil - 400 ml
Preparation:
Peel and chop the vegetables. Pepper and carrot strips. Cut the onion into cubes.
Cut the tomatoes into small pieces. Grate beets. We put all the vegetables in one saucepan and cook slowly. Add vegetable oil, salt. After boiling for an hour, arrange the salad in sterilized jars.
We roll up the cans.
Bon Appetit.
A very tasty snack for sandwiches and more.
Ingredients:
- Beets - 1 kg
- Onions - 300 g
- Tomatoes - 500 g
- Spices
- Bay leaf
Preparation:
Boil the beets until half cooked. Pass all vegetables through a meat grinder. Then combine all the vegetables in a bowl. Add bay leaves, sugar, salt, oil and spices. Simmer for 20-30 minutes. We lay out the salad in the jars. We twist and insulate.
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
Preparation:
All vegetables are washed and cleaned. Three beets on a coarse grater. Cut the pumpkin into large cubes. Pass the garlic and tomatoes through a meat grinder. Chop the greens finely. In a liter of water, dilute the vinegar, salt and sugar. We collect vegetables in one saucepan and fill with marinade. We boil for about 1 hour. At the same time, we sterilize the jars and lids.
It is imperative to sterilize the lids, because they also collect dust and dirt that the human eye has not seen, so do not be too lazy to boil them in water.
We put the salad in jars and roll it up.
If you do not have a cold room, you can prepare a snack like this to save the 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 tablespoons
- Garlic - 100 g
Preparation:
Boil the beets until tender. Sterilize banks. Let the tomatoes, cucumbers, chili and beets pass through a meat grinder. Stir vegetables into 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. Add vinegar after 20 minutes. Remove from heat and place in hot jars.
Bon Appetit.
This salad has a very spicy taste, try it, you will also like it.
Ingredients:
- Beets - 1 kg
- Black currant - 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. We put beets and currants in jars. Cooking the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour the salad over it. We put the cans in a large basin. Fill the jars with water up to the shoulders and turn on the fire. We boil with the lids covered for 15 minutes. Then we roll up and insulate.
Bon Appetit.
Pickled beets are not only tasty and quick preparation for the winter, but also very healthy.
Ingredients:
- Beets - 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 the beets to the marinade. Mix well and immediately remove from heat. We spread the pickled beets in jars and fill with marinade. We sterilize for 15 minutes in a water bath. We roll up the cans.
If you keep the beets in boiling water 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
Preparation:
We wash the beets and send them to boiling water to cook for 1 hour. Peel, cut into slices or cubes. Pour the prunes with boiling water and leave for 30 minutes. Dissolve salt and sugar in apple juice. Place the beets and prunes in the jars. Fill with apple juice. Add cloves and lemongrass leaves. Put the jars to pasteurize in a deep bowl. We boil for 15 minutes.
Bon Appetit.
A simple and very interesting salad for the winter from a large number of different vegetables.
Ingredients:
- Beets - 2 kg
- Carrots - 250 g
- Onions - 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 tablespoons
- Vinegar - 100 ml
Preparation:
Three carrots on a coarse grater. Dice the onion. Cut the sweet pepper into strips. We pass the tomatoes through a meat grinder or grind them in a blender.
Grind the chili 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 the garlic, pepper and vinegar.
We boil for 15 minutes and put in sterile jars.
Beets for the winter in banks- This is a great option for winter harvesting. Even in ancient times, beets were considered a product that helps fight ailments. Russian beauties used it to brown their cheeks, and the peasants cooked in the oven and then served them for tea. In beets, everything is edible: both tops and roots. From this ruddy beauty, which has an incomparable, sweet and juicy taste, you can cook a large number of dishes. Let's look at the options for their preparation.
How to cook beets for the winter in jars
You will need:Clove buds - 5 pieces
- sugar - 1 cup
- beets - 1.5 kg
- plums - 1 kilogram
- apple juice - 1.2 liters
- salt - a tablespoon
Preparation:
Boil the beets, peel, cut into thick slices. Wash the plums, remove the seeds. Pack the plums with vegetables in jars, layering them with each other. Place a carnation between these layers. Make a marinade: dissolve granulated sugar and salt in apple juice, boil. Pour boiled marinade into jars, close with lids, sterilize for twenty minutes, seal.
The recipe "Garna maiden".
You will need:
Salt - two tablespoons
- beets - 1 kg
- cloves - 3 pcs.
- allspice peas - 8 pieces
- bay leaf - 3 things
- onion - 155 g
- coriander - half a teaspoon
- black peppercorns - 4 pcs.
How to cook:
Boil the vegetables, then immediately dip it in cold water, peel it, chop it into cubes. Chop the onion in circles. Put the vegetables in jars, put them with spices and onions, cover with boiling brine made from salt and water. Sterilize the container, roll it up.
"Autumn Harvest".
You will need:
Carnation
- table vinegar - 320 ml
- salt - a tablespoon
- granulated sugar - 2 glasses
- beets - 5 kilograms
Cooking steps:
Boil the beetroot fruits until tender (cook them without salt to keep their beautiful, fiery color). Cut large fruits into quarters. Pour the beetroot broth, leave a couple of glasses, cool the vegetables, peel. Fill each of the prepared sterilized jars with beets, add cloves, pour in the marinade made from beetroot broth, salt and vinegar. Cover with lids, sterilize for ten minutes, roll up.
Pickled beets for the winter in jars
Ingredients:Lemon to-that - 20 g
- sugar - 120 g
- horseradish root - 25 g
- beets - 2 kg
- water - 255 g
- salt
Preparation:
Rinse the beets, boil for forty-five minutes, let cool, peel, grate with large holes. Peel horseradish, "pass" through a meat grinder. Dissolve citric acid, salt, granulated sugar in a glass of water. Pour horseradish and beets with the resulting solution, stir. Put the finished mass in containers, sterilize, roll up.
Recipe with honey and onions.
You will need:
Salt - 15 g
- apple cider vinegar - 120 ml
- honey - 120 g
- black peppercorns - 10 grams
- cloves - 3 g
- onion
- beet fruits
Cooking steps:
Cut the beetroot fruits in half, cut each half into slices. Put all this in a saucepan, cover with marinade, combine all the ingredients, stir. Put the saucepan on the stove, boil for three minutes. Put the hot vegetables in a container, transfer with chopped onion rings, pour in the marinade where the beets were cooked, sterilize the jars, roll up.
You will like and.
Delicious beets in jars for the winter
Soak the beetroot in some water high temperature, leave for several hours, wipe it thoroughly with a brush, peel, chop into thin circles or strips. Put in three-liter jars, filling them in 2/3 containers, pour in warm boiled water, put in a warm room. To speed up the process, put rye crusts in the container. Remove the mold after a week. Beet kvass pack in jars or clean bottles, leave enough liquid so that it can cover the vegetables. Store this workpiece in a cool place.Canned borscht "Peerless".
Required products:
Carrots - 320 g
- beet fruits - 520 g
- Bulgarian pepper - 320 g
- cabbage - 1 kg
- onion - 320 g
- water - one liter
- tomato juice - 525 ml
- vinegar - two tablespoons
- sugar - a tablespoon
- granulated sugar - 1 tbsp. l.
- salt - 2 tbsp. l.
How to cook:
Free the pepper from the seed box, chop into thin strips, grate the rest of the vegetables on a grater with large holes. Chop the cabbage, combine with the rest of the vegetables. Put all prepared foods in an enamel pan, pour in tomato juice. In another vessel, combine water, sugar and salt, boil. Pour the resulting brine to vegetables, heat for half an hour on low heat. Pour borscht hot into a sterilized container, add two tablespoons of vinegar to each of them, seal, cool upside down.
It turns out very tasty and.
"Vegetable mix".
Ingredients:
Vegetable oil - 220 ml
- salt - 100 g
- ground black pepper
- a pod of hot pepper
- onions - 1 kg
- sweet peppers, tomatoes, beet fruits - 1 kg each
Preparation:
Grate the carrots and beets, chop the onions. Remove seeds from peppercorns, cut them into rings. Chop the tomatoes into slices. Fry all the vegetables a little, put them in a pan with vegetable oil, put them in a saucepan, salt and pepper, put hot pepper, boil for 5 minutes. While hot, put the mass in sterilized jars, roll up, seal.
Prepare and.
Snack "Vegetable potpourri".
You will need:
Carrots, onions - 3 pcs.
- young beetroot with tops - 4 pcs.
For brine:
Salt - a tablespoon
- chopped greens - 4 tablespoons
- water - 1 liter
Cooking steps:
Cut the beetroot fruits and carrots into slices, chop the tops medium-sized, chop the onion. Lay the tops, vegetables in layers in an enamel bowl, sprinkle with onions. Pour the whole mass with brine made from green tea, salt and water. Lay a circle on top, set oppression, leave it in the room for 3 days. After the specified time, transfer the mass to a sterilized container. Cover the containers with nylon lids, transfer to a cool room.
How do you like it?
Beetroot and vegetable snack.
Required products:
Salt - 60 g
- vegetable oil - 520 g
- sugar - 220 g
- grated garlic - 220 g
- onion - 520 g
- sweet pepper - 525 g
- tomatoes - 1.5 kg
- beets - 4 kg
- vinegar - 155 ml
Cooking steps:
Cut onions and tomatoes into half rings, dip them in boiling vegetable oil. After three to five minutes, put bell pepper, peeled from seed pods, cut into half rings. Boil, pour in vinegar, stir, put grated beetroot fruits, salt, granulated sugar, boil for half an hour. At the end, put the garlic, stir, put in sterilized jars, roll up.
Beetroot and eggplant caviar.
Required products:
Salt - a tablespoon
- peeled eggplants - ½ kg
- peeled beet fruits - 520 g
- sugar - 3 tbsp. spoons
- apples without the middle
- vegetable oil - ¾ glass
Cooking steps:
Grate the beets with large holes. Finely chop the blue ones with apples, add sugar and salt, stir, leave for one hour. Pour in vegetable oil, put on a light, boil for half an hour after boiling with the lid closed for ten minutes without the lid. Pack the caviar still hot in jars, roll up and wrap it up.
Czech beet salad.
You will need:
Onions - 220 g
- vinegar - 3 tbsp. spoons
- granulated sugar - two tablespoons
- water - 1 liter
- cabbage - 1 kg
- beets - 1 kg
How to cook:
Boil the fruits, peel, chop into strips. Chop the onion into rings, and chop the cabbage. Put sugar and salt in boiling water, pour vegetables, boil for ten minutes. Finally, pour in the vinegar. Prepack hot salad with half-liter jars, sterilize them, seal them.
Ruby salad.
You will need:
Vinegar - 220 ml
- vegetable oil - 520 g
- garlic - 320 g
- tomatoes - 1.5 kilograms
- beets - 4 kg
- Bulgarian pepper - 1 kg
- a bunch of dill - 3 pcs.
- parsley - 3 bunches
- salt, sugar - a tablespoon
Preparation:
Grate the beetroot fruits, "drive" the remaining components through a meat grinder. Combine everything together, stir, boil for about forty minutes on low heat with the lid closed, boil for twenty minutes without the lid. Spread the hot mass in jars, seal.
Beets in banks for the winter quickly
Ingredients:Boiled beetroot fruits - 2 kg
- black pepper
- vegetable oil - 320
- beans - 400 g
- carrots, onions - 420 g each
- tomato paste - 365 g
Cooking steps:
Boil carrots and beetroot fruits, grate with large holes. Boil the beans until tender, fry the carrots and onions in vegetable oil, add salt, tomato paste, pepper. Stir all this, simmer for forty minutes. Put the hot mass in jars, cork.
Beetroot recipe for the winter in banks.
Korean version.
Ingredients:
Beetroot - 1 kg
- vegetable oil - 0.5 tbsp.
- vinegar - four tablespoons
- salt - a teaspoon
- sugar - 3 tbsp. l.
- ground black pepper - a teaspoon
- walnut kernels - 10 pieces
- ground red pepper
- large head of garlic
- cilantro seeds - 2 tsp
Preparation:
Chop the garlic, crush the nuts with a knife, chop finely. Pound the cilantro. Combine all components for the marinade together, stir thoroughly. Pour the marinade over the beets, stir again, put under oppression in a cool place, leave for a day. Put the mass in jars, cover with a nylon lid, store in the refrigerator.
Beet jam.
Ingredients:
Lemon
- granulated sugar - 2 kg
- beets - 1.2 kg
Preparation:
Bake vegetables and boil, cool, "drive" through a meat grinder. Grate the lemon, mix with the vegetable mass with sugar, boil for one hour, put in a sterile container, roll up.
As you can see, beet blanks can be very diverse! Pickled preparation, salad, jam, borsch, etc. We hope you enjoy each recipe to your liking.
Not all summer residents have a spacious cellar, and there is nowhere especially to store beets in a city apartment. Therefore, the housewives spin salads, hot snacks, where the burgundy root vegetable stands in company with other vegetables. However, beets are good in themselves for the winter: recipes. It is very tasty and healthy to eat it all year round. In beets, without exaggeration, is a pantry of substances necessary for health.There are also quite rare ones, for example, vitamin U, which slows down aging. It is enough to include beet dishes in the menu twice a week in order to feel attractive and cheerful until old age. After all, a modest vegetable increases endurance by a quarter, stimulates brain activity, strengthens the immune system. So, children who are overloaded with studies and sports training can do nothing without him. Moreover, after heat treatment, beet blanks retain the lion's share of vitamins and microelements.
Beetroot for vinaigrette
Many mothers do not give home-made canned food to babies because of the large amount of spices present in them (vinegar, spices). For example, pickled beets for the winter sin like that. The recipe for beetroot harvesting, proposed for your judgment, does not change the usual taste and smell. You can build a diet salad in 5 minutes, add it to the vinaigrette.
Root vegetables are washed, simmered over low heat for 15-20 minutes. Cool slightly, peel off and cut (in circles, bars, cubes, as convenient). Small ones are placed in glass jars entirely, poured with hot brine (for 1 water - 15-20 g of salt). Sterilize: 0.5 liter containers - 40-45 minutes, liter containers - about an hour. Closed with tin lids, turnkey. Store in a cool, dark place.
Old-fashioned pickled beets
In the old days, vegetables, fruits, berries were soaked and fermented in huge barrels in the fall. By the way, they preferred to season rich borsch with sour, vigorous cabbage and beets. The soup turned out to be excellent. And in the modern menu, sauerkraut for the winter (recipes) will fit very tasty.
Vegetable, late, "sweet" varieties, peeled and chopped, not too thin. Place it tightly in an enamel pan, filling it 2/3 full. Pouring is required half as much as beets. It is prepared from the calculation: 250-300 g of salt per 5 liters of water, boil for 2-3 minutes. The pickle should be about 2 fingers taller than the root vegetables. A flat plate (wooden circle) is turned over on them, oppression is placed on top (something heavy).
The beets are kept warm for about two weeks to ferment. Foam is removed periodically. When it stops appearing, the snack is packaged in jars and taken out in the cold. Until the very frost, keep it, like sauerkraut, you can on the balcony. By the way, beetroot brine is an excellent hangover cure. In a short time, it removes toxins from the body, cleans the blood. Quickly relieves headaches, nausea, weakness and other unpleasant consequences of yesterday's feast. It is diluted with boiled water in a ratio of 1 to 1, if desired, flavored with sugar. Hopefully, the old fermented beetroot recipe will be homemade to your taste.
Pickled beets: plum recipe
Such a snack on festive table in-flight leaves. Pickled beets for the winter will serve as a wonderful low-calorie side dish for meat and fish. Exists different options spicy beets without vinegar. For example, with a Hungarian plum.
Root vegetables (1.6 kg) are boiled in the peel until half cooked, so that they crunch a little. They immerse them in cold water for a few minutes, clean them, and cut them beautifully. Plums (1.2 kg) are halved, the seeds are removed. Put in jars, alternating with layers of beets. A spicy clove is placed in each container (1 piece each). Marinade is prepared on the basis of apple juice(1.5 l). Adding a glass of granulated sugar and a tablespoon of salt to it, bring to a boil, pour into jars. It turns out spicy pickled beets with a pleasant fruity note. The recipe provides for sterilizing snacks in a water bath, from 20 minutes to half an hour, depending on the size of the glass container.
Pickled beets for the winter with honey
Root vegetables (2 kg) are boiled "in their uniforms", 4 large onions are cut into half rings. To easily peel off the skin, the prepared beets are poured over with cold water. After cleaning, dry it with a paper towel, cut it into cubes, mix with an onion. Packaged in sterile jars. Pour boiling marinade from water (1.5 l), apple cider vinegar (600 ml), salt (40 g), liquid flower honey (300 ml), spices (bay leaves, peas, allspice and bitter). The cans are rolled up, turned over and kept under a fur coat until they cool.
Beetroot caviar for the winter "Vitaminnaya"
Almost all beet blanks are within the power of even a novice housewife. Here's another simple recipe - beetroot caviar. Peeled vegetables (beets - 1 kg, carrots - 0.5 kg, onions - 0.5 kg) are passed through a meat grinder or chopped into food processor... Stirred, placed in a heat-resistant form with a lid and stewed in the oven for 2 hours. Then they are transferred into a deep frying pan with heated vegetable oil, salt, pepper to taste. And fry for 30-35 minutes over low heat, stirring occasionally.
Then add chopped peeled tomatoes (300 g) and a tablespoon of 9% vinegar. They let in another quarter of an hour. Vegetable beetroot caviar for the winter, in general, is ready. It remains to pack up, ensure sterilization, seal and wrap up the heat. Agree, a simple, affordable recipe, beetroot caviar is tender, aromatic. Delight!
Beet salad with apples
In original snacks, beets are also excellent for the winter (recipes). It is very tasty to combine healthy root vegetable salad with juicy Antonovka and crispy carrots. It (1.5 kg), like apples without skin (2 kg), is rubbed on a coarse grater. They do the same with beets, but first boil it slightly (30 minutes).
Then the ingredients are combined, mixed with vegetable oil (350 ml), salt (5 tablespoons) and 3-4 glasses of water. Simmer under the lid for 20-25 minutes, at the end season with apple cider vinegar (30-40 ml). Jars and lids are thoroughly sterilized. After rolling, lettuce is certainly placed under an old blanket so that it "comes" in the warmth.
Salad "Beetroot with garlic and pepper"
There are two varieties of pepper in it: Bulgarian (600 g) and red hot (put to taste). It, together with tomatoes (1.2 kg) and garlic (100 g), is rolled in a meat grinder. And raw beets (4.5 kg) are crushed using a coarse grater. Transfer the mixture to a large heavy-bottomed saucepan or saucepan. But before that, chopped onions (600 g) are fried in vegetable oil (half a liter).
Beets with garlic, onions, tomatoes are stewed with vinegar (200 ml), sugar (glass), salt (50 g). After 40 minutes, season with chopped thin strips of sweet pepper (600 g) and chopped herbs (dill, parsley). Simmer for another 15-20 minutes and spin. And these are far from all the blanks, where beets for the winter fully reveal their best qualities (recipes). Very tasty salad with her and zucchini, as well as beans, eggplants.
Beets for the winter for borscht (harvesting)
Having at hand canned dressing made from organic vegetables grown in the country, borscht can be cooked in half an hour. For the sake of this, you should not spare the time for harvesting beets in the fall.
Beets for the winter for borscht, carrots, onions and bell peppers (2 kg each) are chopped. If desired, root vegetables can be chopped with a grater. Ripe red tomatoes (8 kg) are mashed in a blender or twisted in a meat grinder. The vegetable mass is salted, seasoned with sugar (500 g), vinegar (glass). If you don't like it, replace it with citric acid. Vegetables are stewed for 50 minutes in an enamel saucepan with the addition of unrefined sunflower oil(1 l). Then they are packed in sterile jars and rolled up. Now borscht in winter will be as tasty as in the height of the summer season. As well
The end of summer is a good time to pick vegetables from the garden. And all housewives want to keep them as long as possible. This also applies to beets - one of the favorite root crops. We will tell you about beet blanks, the recipes for which are simple and straightforward.
1
Beets are a special vegetable, the consumption of which has a great effect on the intestines. Other benefits of beetroot include that it contains a large amount of fiber, making this root vegetable considered a dietary product that is useful for diets or overweight... It should also be borne in mind that beets contain vitamin B and iron, which have a positive effect on brain function and improve blood composition. That is why doctors advise including this vegetable in your diet.
And then the question arises - how best to preserve the beets. The best option consider the preparation of preparations for the winter with beets, the recipes for which are simple and do not take much time, although it is possible too. Thanks to this, absolutely every housewife can cook canned vegetables, regardless of her culinary talent. At the same time, canned beets retain almost all the properties of a vegetable. We will tell you how to roll up beets for the winter so that the cooked root vegetable retains the maximum amount of vitamins and beneficial microelements.
2
There are many recipes for winter beetroot preparations, but we will tell you about the quickest and easiest to prepare, so that you do not need to spend a lot of time in the kitchen. They will especially appeal to those who are tired of the familiar, albeit tasty. So, if you want to roll up vegetables for the subsequent preparation of salads or borscht, then the following recipe will suit you.
Ingredients:
- beet;
- sugar;
- salt;
- Carnation;
- lemon acid.
The first thing to do is wash and peel the vegetables, while working in such a way as not to damage or peel the skin. After that, boil the root vegetables until tender. By the way, today vegetables are often boiled in the microwave, but this option will not work for us, since a decoction of juice is also useful in making seals.
We put the boiled beets in cold water and leave there for 20-30 minutes. Now we begin to prepare the marinade, for which you need to use gauze. We filter the broth through the fabric and add 3 tablespoons of sugar and a spoonful of salt to the mixture for each liter of marinade. To add acidity to the broth, add a little citric acid, but this is at your discretion.
Now you can start with the beets: carefully remove the skin (after the roots have been in cold water, this can be done much easier) and put them in pre-sterilized jars. Beets can be cut into pieces or placed in jars whole. We roll up the cans and put them in a container of water, bring to a boil and wait half an hour - this is necessary for sterilization. Everything is ready! As you can see, a similar recipe for canned beets for the winter is simple and fast! Now you can move on to other recipes, no less tasty and healthy.
3
Now we will tell you about the recipe for preparing for the winter from beets of one of the most delicious salads, which in the winter season will fill your body with vitamins that it needs so much at this time. For cooking, we take the following ingredients:
- beets - 4 kg;
- onions - 2 kg;
- peppers and tomatoes - several pieces;
- bitter pepper - 50 g;
- butter;
- salt.
All vegetables for harvesting red beets for the winter must be thoroughly washed, peeled, chopped peppers and onions and fried for 10 minutes. After that, rub the beets, and twist the tomatoes, or, if there is a blender, grind in it. Do not forget to put hot pepper along with root vegetables. Simmer the prepared mixture of beets and hot peppers for 60 minutes, stirring several times. After an hour, add onion, pepper, salt and keep in a saucepan for about 10 minutes. Everything, beets canned for the winter, the recipe for which is also not difficult, is ready! All that remains is to roll the vegetables into the jars!
4
Borscht is the most popular dish in Russian cuisine. The main difficulty in preparing the first course is that fresh root vegetables have to be cooked for a very long time - it can take up to several hours. It is much easier and faster to cook from already made beet blanks for borscht. To prepare a mixture for borscht we need:
- raw beets - 1 kg;
- granulated sugar - 50 g;
- coarse salt - 20 g;
- water - 450 ml;
- 9% vinegar - 75 ml;
- pepper, cloves.
The cooking process is quite simple: boil the root vegetables until tender, cool in water and peel them without removing them from the liquid. After that, cut the beets into small slices and put them in sterilized jars. It is best to take a container with a volume of 0.5 liters. Also, do not forget about the preparation of the marinade - boil water (450 ml) along with spices, add salt, sugar and vinegar and bring to a boil again.
As soon as the marinade has cooled, you can pour the beets in the jars with it, closing the lid tightly. The process of preserving beets with this recipe is also simple because you don't need to sterilize the jars.
Ingredients:
- beets - 1 kg;
- 500 g carrots;
- 500 g tomato;
- garlic - 5 cloves;
- vegetable oil - 3 tablespoons;
- apple cider vinegar - 2 tablespoons;
- salt.
To prepare delicious caviar, take all the vegetables, rinse and peel them. We rub the carrots and beets, it is advisable to cut the tomatoes as small as possible, but it is better to use a meat grinder. After that, put the mixture in a saucepan, preheat the oil in it, and simmer for about 10 minutes, then add the garlic to the mass and simmer again, but for about 20 minutes, stirring occasionally. Season the mixture to taste with salt and spices and leave on the fire for another 10 minutes. We put the hot dish in jars, roll them up and put them upside down until they cool down. That's it - the unusual beet blanks are ready!
We told you how to close beets for the winter both for borscht and as a separate salad. I hope our recipes will help you surprise your loved ones with unusual blanks.
