Pickled beets in jars for the winter

Pickled beets in jars for the winter are a good way to preserve this wonderful vegetable, allowing you to quickly prepare various dishes based on it: from salad to borscht. For preparation, high-quality beets are selected, boiled and the marinade is prepared with spices and herbs, which are chosen by the housewife according to her taste preferences.

Pickled beets with vinegar for the winter

We marinate beets according to this recipe with vinegar, which makes the taste and color of the vegetable more intense. Add the marinade with black peppercorns and bay leaves. Boil the beets, cut them into cubes and cook without sterilization, which will preserve the beneficial properties of the vegetable as much as possible. We sterilize the jars for the preparation.

1. 
   Preparing pickled beets in jars for the winter is very simple.Weigh the small root vegetables selected for pickling, remove the remaining leaves with a knife and rinse the beets well under running water. Place it in a deep saucepan, cover with cold water and boil for 40 minutes until tender.
2. 
   Cool the boiled beets under cold water and peel them. Then cut it into cubes measuring 1x1 cm or pieces of any shape.
3. 
   In a separate pan, cook the marinade from a liter of clean water with the proportion of spices and herbs indicated in the recipe.
4. 
   Cook the marinade over low heat for 5 minutes so that the spices release their aroma. Then add chopped beets to the boiling marinade, pour in table vinegar, mix everything and cook for another 5 minutes.
5. 
   Reduce heat under the pan to low. Using a ladle, transfer the beet pieces with the marinade into pre-sterilized jars, filling them to the top. Immediately seal the jars hermetically with boiled lids, place them bottom up and cover with a warm blanket for a day for additional pasteurization.
6. 
   Pickled beets keep well in the basement or pantry for a long time. Delicious and successful preparations!

Pickled beets for the winter for cold borscht

The recipe for pickling beets for cold borscht is very convenient for quickly preparing this dish at any time of the year. We marinate the beets without first boiling the vegetable, which will make its color in cold borscht bright and rich. Let's add spices to the marinade, which will be appropriate for both cold and classic borscht. Cooking with sterilization.

Cooking time: 40 minutes.

Cooking time: 15 minutes.

Servings: 1 l.

Ingredients:

• Beets – 2 pcs.
• Water – 0.5 l.
• Salt – 1 tsp.
• Sugar – 1 tsp.
• Vinegar 9% – 50 ml.
• Black peppercorns – 5 pcs.
• Sweet peas – 5 pcs.
• Bay leaf – 2 pcs.

Cooking process:

Step 1. Rinse the beets selected for preparation thoroughly under running water and peel them. Cut it with a knife or using kitchen gadgets into pieces, as for borscht, or grate it on a coarse grater.

Step 2. Pour water into a separate bowl based on the volume of the workpiece, dissolve salt and sugar in it, add spices and cook for a couple of minutes. Towards the end of cooking, pour table vinegar into the marinade.

Step 3. Place the chopped beets into the boiling marinade, stir and just bring to a boil over low heat, do not cook. Then transfer the slices along with the marinade into a clean jar.

Step 4. Cover the jar with a lid and sterilize the product in a separate pan, like regular preserves, for 15 minutes. Then seal the pickled beets for cold borscht, cool and store in any place, even in the pantry. Delicious and successful preparations!

Whole pickled beets for the winter

Pickling beets whole for the winter is convenient when after harvesting there are a lot of small root vegetables of this vegetable left, and keeping them fresh is not easy. And harvesting beets entirely will allow the housewife to choose the type of vegetable cut for any dish. We boil the beets and prepare them with sterilization.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Small beets - 1 kg (as much as will fit in a jar).
• Water – 1 l.
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 2 tbsp.
• Black peppercorns – 5 pcs.
• Bay leaf – 1 pc.

Cooking process:

Step 1.Clean the small beets selected for preparation from any remaining leaves, rinse well under running water and boil until fully cooked or half-cooked in a separate pan; it is important not to overcook the beets.

Step 2. Drain the water from the boiled beets and cool the root vegetables. Then peel them and cut off the ends of the fruit.

Step 3. Rinse the jars for the preparation in advance with baking soda and sterilize in any way. Boil the lids. Place peppercorns with bay leaves in jars and compactly place the prepared beets, filling them only to the level of the hangers.

Step 4. In a separate pan, cook the marinade from the proportion of water and spices specified in the recipe. Boil the marinade over low heat for a couple of minutes, add vinegar and turn off the heat. Pour the hot marinade over the beets in a jar.

Step 5. Then cover the jar with a boiled lid, place it in another deep pan, cover the bottom with a towel and sterilize for 25 minutes.

Step 6. Then seal the whole pickled beets in a jar, place on the lid and cool under the “fur coat”. These beets can be stored well at room temperature. Delicious and successful preparations!

Raw pickled beets without cooking for the winter

Options for pickling raw beets are quick-cooking recipes, and for winter, the preparation is stored only in the refrigerator for several months. Such beets can be sterilized, but the taste will be different. In this recipe, we marinate the beets with vinegar and spices and cut the vegetable thinly so that the beets are marinated evenly.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Beetroot – 2 kg.
• Water – 1 l.
• Salt – 2 tbsp.
• Sugar – 1/2 tbsp.
• Vinegar 9% – 1/2 tbsp.
• Black peppercorns – 10 pcs.
• Bay leaf – 6 pcs.

Cooking process:

Step 1. We thoroughly wash two kilograms of small beets under running water, removing any remaining tops.

Step 2. Then peel the beets and cut them into thin slices or small pieces of another shape for even marinating.

Step 3. In a separate pan, cook the marinade from 1 liter of water with the addition of sugar, salt and spices. Pour table vinegar into the boiling marinade and turn off the heat.

Step 4. Place the sliced ​​beets in pre-sterilized glass jars and fill them with hot marinade.

Step 5. Close the jars with raw beets tightly with boiled lids and, after the marinade has cooled, store them in the refrigerator. Delicious and successful preparations!

Pickled beets with onions for the winter

For the winter, pickled beets with onions will be an excellent appetizer for any dish and an addition to various salads. We cook the marinade with spices and sterilize the workpiece. We choose a good variety of beets and take medium-sized root vegetables, but any onion is suitable.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Beetroot – 5 pcs.
• Large onion – 1 pc.
• Water – 0.5 l.
• Salt – 1 tbsp.
• Sugar – 0.5 tbsp.
• Vinegar 9% – 100 ml.
• Sweet peas – 6 pcs.
• Bay leaf – 2 pcs.
• Cloves – 3 pcs.

Cooking process:

Step 1. Carefully remove the tops from the beets so as not to damage the skin, and rinse the root vegetables well under running water.

Step 2. Transfer the beets to a large saucepan and boil in water until fully cooked for 1 hour, no less.

Step 3. Cool the boiled beets in cold water, peel them and cut them into pieces of any shape, or better yet into slices.

Step 4.Peel the onion and cut into thin rings.

Step 5. Place beet slices in clean jars in layers, alternating with onion slices.

Step 6. Prepare the marinade from the amount of water, spices and spices specified in the recipe. Pour vinegar into the marinade after it starts boiling. Pour the hot marinade over the beets and onions in jars and after cooling, place them in the refrigerator.

Step 7. After two days, the beets and onions will be marinated and can be served, seasoned with herbs and fermented milk products.

Step 8. For winter preservation, pour water into a deep saucepan, cover the bottom with a towel and place jars of beets in it. The water in the pan should not be higher than the hanger level. Sterilize beets for 15 minutes in half-liter jars and 25 minutes in liter jars.

Step 9. Then seal the jars hermetically, place them on the lids and cover with a warm blanket until they cool completely.

Step 10. Store the beets pickled with onions in the basement or other cold place. Delicious and successful preparations!

Pickled beets with citric acid for the winter

Options for pickling beets for the winter with citric acid are intended for those who do not like the specific taste of vinegar in preparations. This acid itself is a good and more useful preservative; it preserves the taste and richness of the color of beets well. In this recipe we prepare pickled beets as a side dish for meat and fish dishes and add garlic.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Beetroot – 1 kg.
• Garlic - to taste.
• Water – 1 l.
• Salt – 2 tsp.
• Sugar – 2 tbsp.
• Citric acid – 1 tsp.
• Vegetable oil – 100 ml.

Cooking process:

Step 1. First of all, prepare, according to the recipe, beets, garlic and spices.Wash the beets well and boil for an hour until tender. Peel the garlic (we determine the quantity according to your taste).

Step 2. Cool the cooked beets in cold water, peel them and remove the ends. We sterilize liter jars and lids using any method.

Step 3. Cut the prepared beets into medium cubes and place them in jars and place peeled garlic on top. Pour one teaspoon of salt, one tablespoon of sugar and 0.5 tsp of citric acid into each jar. Then pour in vegetable oil.

Step 4. Boil clean water and pour boiling water over the beets in the jars, filling them to the very top.

Step 5. Cover the jars with lids and prepare a large pan for sterilization.

Step 6. Place the beets in the jars in a pan, the bottom of which is covered with a towel, fill with water to the level of the hangers of the jars and sterilize within 20 minutes from the start of boiling of the water in the pan. Then seal the pickled beets with citric acid. We put the jars on the lids and cover them with any “fur coat” until they cool completely. Such beets can be stored well in apartment conditions. Delicious and successful preparations!

Beets marinated with garlic

Beets and garlic combine perfectly in taste and various dishes are prepared based on this tandem, and in this recipe you are invited to marinate beets in a marinade with garlic, and add onions and spices to the marinade. This option is used for quick pickling of beets, but when stored in the refrigerator, the preparation does not lose its taste until winter. We cook without sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 750 ml.

Ingredients:

• Beets – 600 gr.
• Cumin – 2 tbsp.

For the marinade:

• Water – 350-400 ml.
• Vegetable cube for broth – 1 pc.
• Garlic – 2 cloves.
• Onion – 2 pcs.
• Salt - to taste.
• Sugar – 3 tbsp.
• Mustard seeds – 1 tsp.
• Vinegar 9% – 100 ml.

Cooking process:

Step 1. Place clean water in a saucepan to boil in which we will cook the beets. At the same time, sterilize the jar for the preparation in the microwave.

Step 2. Wash the beets well under running water and place in boiling water. Add a tablespoon of cumin and salt to taste to the beets and cook the root vegetable for 45 minutes from the start of boiling under a covered lid and over low heat.

Step 3. Cool the cooked beets in cold water, peel them and cut into pieces of arbitrary shape.

Step 4. Peel the garlic cloves and bulbs. Cut the onion into thin rings and slice the garlic.

Step 5. For the marinade, boil 350-400 ml of clean water in another saucepan and dissolve the vegetable bouillon cube in it. Then pour salt and sugar into the marinade, pour vinegar and add mustard seeds with the rest of the cumin.

Step 6. After boiling the marinade again, add chopped garlic and onion and cook the marinade for a minute.

Step 7. Then add the chopped beets to the marinade, mix and cook the beets over low heat for several minutes. Using a slotted spoon, transfer the beets with onions and garlic into a sterile jar.

Step 8. Bring the marinade to a boil for the third time, pour it into a jar and close the lid tightly. Cool the beets in the garlic marinade to room temperature and store in the refrigerator. Beets need three days to marinate. Delicious and successful preparations!

Beets marinated with horseradish for the winter

The version of beets with horseradish is a savory snack, the spiciness of which is determined by the proportion of these ingredients.In this recipe, we prepare beets and horseradish in a marinade and with sterilization, which allows the preservation to be stored in an apartment. We use beets and horseradish in a ratio of 3:1.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Beetroot – 750 gr.
• Horseradish – 250 gr.

For the marinade:

• Water – 500 ml.
• Salt – 15 gr.
• Sugar – 25 gr.
• Vinegar 9% – 100 ml.

Cooking process:

Step 1. Rinse the beets for this preparation well under running water and boil until fully cooked. Soak the horseradish root in advance and then peel it.

Step 2. Cool the boiled beets, peel them and grate them on a medium grater.

Step 3. Grind the peeled horseradish root in a convenient and acceptable way for you, which kitchen gadgets will help you do.

Step 4. Place the chopped beets and horseradish in a separate bowl and mix well. Cook the marinade from the amount of water and spices specified in the recipe. Sterilize the jars in advance and boil the lids.

Step 5. Place the beets and horseradish into sterile jars, pour in the marinade and cover with lids. Then sterilize the jars for 15 minutes in a large saucepan, just like regular home preserves. Seal the pickled beets with horseradish, cool and store in a cool, dark place. Delicious and successful preparations!

Beets pickled with cloves in jars

Beets are pickled in jars for the winter for various purposes: salads, vinaigrette, cold and hot borscht, and simply for a tasty snack. In this recipe we will prepare beets in a spicy marinade, the main spice in which can be either cloves alone, or mixed with black pepper and bay leaf, which is determined by the taste of the housewife. We prepare an appetizer from boiled beets and pasteurization.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Beetroot – 2 kg.

For the marinade:

• Water – 1 l.
• Salt – 1 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 70 ml.

Spices for a half-liter jar:

• Cloves – 2 pcs.
• Bay leaf – 1 pc.
• Black peppercorns – 9 pcs.
• Sweet peas – 2 pcs.

Cooking process:

Step 1. First of all, prepare the beets and herbs according to the recipe.

Step 2. Clean the beets from any remaining tops, rinse under running water and boil for one hour until soft.

Step 3. Cool the cooked beets in cold water and carefully peel them.

Step 4. Rinse half-liter jars with soda and sterilize in the microwave.

Step 5. Simply boil the seaming lids.

Step 6. Place spices in the bottom of each jar according to the recipe.

Step 7. Cut the beets into pieces of arbitrary shape.

Step 8. Then place the sliced ​​beets in jars, pour boiling water over them and, covering with lids, leave for 10 minutes.

Step 9. After this time, pour the water from the cans into a saucepan, determine its volume and add up to 1 liter of clean water.

Step 10. Dissolve salt and sugar in water, bring to a boil, pour in vinegar and turn off the heat.

Step 11. Pour the hot marinade into the jars and immediately seal them tightly. Then put the jars on the lids, cover with a “fur coat” and leave until completely cool.

Step 12. Pickled beets with cloves in jars store well both in the basement and for up to 6 months in an apartment. Delicious and successful preparations!

Pickled beets and carrots for the winter

Beets and carrots can be preserved in different forms: salad, caviar, borscht dressing and even juice, and in this recipe we will marinate these vegetables.The vegetables will turn out to be a delicious snack and addition to other dishes, because we will marinate them in a spicy marinade. Substandard root vegetables, small and uneven, are also suitable for it, since we will boil and cut them. The recipe is simple and convenient for processing large quantities of these vegetables. The ratio of beets and carrots can be any.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Beetroot – 1 kg.
• Carrots – 1 kg.

For marinade per 1.5 liters of stock:

• Water – 1 tbsp.
• Salt – 15 gr.
• Sugar – 30 gr.
• Vinegar 9% – 1 tbsp.
• Cloves – 2 pcs.
• Bay leaf – 1 pc.
• Black peppercorns – 5 pcs.
• Sweet peas – 2 pcs.

Cooking process:

Step 1. Rinse the beets and carrots selected for preparation well under running water and boil until soft in a saucepan or slow cooker, which will be faster.

Step 2. Then cool the boiled vegetables in cold water and carefully peel them.

Step 3. Cut the peeled carrots into circles of any thickness.

Step 4. Cut the peeled beets into the same slices.

Step 5. In a separate pan, cook the marinade from the amount of water, salt, sugar and spices specified in the recipe.

Step 6. Sterilize jars and lids in advance. Place the chopped beets and carrots compactly into the prepared jars, filling the jars to the level of the hangers. Pour the hot marinade over the vegetables and seal the jars with lids. After cooling, store the pickled beets and carrots either in a cold cellar or in the refrigerator. Good luck and delicious preparations!