Beets for the winter in jars

Beets for the winter in jars is a good way to prepare this vegetable for the winter, when after harvesting its taste and beneficial properties are maximum, and heat treatment does not reduce them. Beetroot in jars is formed into various salads, caviar, borscht dressing and assorted with other vegetables, and the taste and aroma are complemented with a set of spices.

Beetroot borscht dressing for the winter

Recipes for borscht dressing made from beets for the winter are in demand for every housewife; they are varied in the set of ingredients and can always be chosen according to personal taste. In this recipe, the main vegetable for dressing is beets, and we will supplement it with carrots, onions, garlic and tomato paste. We cook without sterilization. We chop vegetables using kitchen gadgets.

1. 
   Preparing beets for the winter in jars is very simple. First of all, prepare vegetables, spices and seasonings according to the recipe. Peel the onion, cut into small cubes and fry until light golden brown in hot vegetable oil. Then add chopped garlic, pepper and dried herbs to it.
2. 
   Add 2 tablespoons of tomato paste to the onion fried with garlic, stir and simmer for 5 minutes.
3. 
   Peel the beets and carrots, rinse and chop using a food processor with a grater attachment. Transfer the vegetable mass to a saucepan special for stewing, pour a glass of water into it and bring to a boil.
4. 
   Pour the rest of the oil into these vegetables, add all the tomato paste, add the fried onions and season with the spices indicated in the recipe (salt, sugar and vinegar).
5. 
   Simmer the vegetables over low heat without covering the pan with a lid. The simmering time is 30 minutes. Towards the end of cooking, add bay leaf to the vegetables. Place the borscht dressing prepared from beets into pre-sterilized jars, seal hermetically, cool under the “fur coat” and transfer to a place for storing homemade preserves.

Delicious and successful preparations!

Pickled beets for the winter in jars

This recipe calls for you to pickle beets in vinaigrette jars. To do this, the beets are boiled in advance and cut into neat small cubes, which allows you to immediately put them in the salad. We marinate without sterilization and in a spicy marinade. The option is simple and quick if you cook the beets first. The calculation of marinade ingredients is given for 1 liter of water.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Portions: 1.5 l.

Ingredients:

• Beets, boiled and peeled – 1.1 kg.

Marinade:

• Water – 1 l.
• Salt – 1 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 70 ml.
• Bay leaf – 3 pcs.
• Black peppercorns – 10 pcs.

Cooking process:

Step 1. We weigh the prepared beets for the correct proportion of the recipe. We cut it into equal small cubes less than 1 cm in size.

Step 2. In a separate pan, cook the marinade according to the calculation of water and spices specified in the recipe, except for vinegar.

Step 3. Place bay leaf and black peppercorns into the boiled marinade, cook the marinade for 5 minutes and remove the leaves.

Step 4. Transfer the sliced ​​beets into the boiling marinade, boil for several minutes, pour in the vinegar and turn off the heat.

Step 5. Sterilize jars and lids in advance using any method. Place the beets in prepared jars, fill them completely with marinade and immediately seal them tightly. We put the jars on the lids, cover them with a “fur coat” and, after completely cooling, transfer them to the basement or pantry for storage. Delicious and successful preparations!

Beet caviar in jars for the winter

In the line of preparing beets for the winter in jars, the option of beet caviar is less common, but this is in vain, because the appetizer has a special taste and is easy to prepare. We use raw beets and vegetables for caviar. We chop them, and then fry and simmer in a deep frying pan or cauldron. For spiciness, add garlic and hot pepper to the caviar. We prepare caviar without sterilization.

Cooking time: 1 hour 20 minutes.

Cooking time: 40 minutes.

Portions: 3.5 l.

Ingredients:

• Beetroot – 2 kg.
• Onion – 0.5 kg.
• Tomatoes – 2 kg.
• Carrots – 0.5 kg.
• Bell pepper – 0.5 kg.
• Hot pepper – 1 pc.
• Peeled garlic – 1 tbsp.
• Salt – 1.5 tbsp.
• Vegetable oil – 0.5 l.
• Black pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1. Wash and peel the vegetables for caviar. Grind the beets with carrots and sweet peppers using kitchen gadgets with attachments, like a coarse grater. Cut the onion into small cubes. Grind the tomatoes until pureed and the peel can be removed.

Step 2. Heat the vegetable oil well in a frying pan or cauldron. First fry the chopped onion in it, then add the chopped carrots and stir-fry until these vegetables are soft.

Step 3. Add chopped beets to the fried vegetables.

Step 4. Then put the chopped sweet pepper and finely chopped hot pepper into the cauldron, pour in the remaining vegetable oil. Mix the vegetables and simmer over low heat, stirring occasionally with a spatula.

Step 5. After a few minutes, pour the tomato puree into the cauldron, add the minced garlic and salt and black pepper. Simmer the caviar for 30 minutes until thick, without covering the cauldron with a lid.

Step 6. Towards the end of stewing the caviar, add finely chopped greens to it.

Step 7. Place the prepared beet caviar into pre-sterilized jars, seal hermetically, put the jars on the lids and cool under a warm blanket. Caviar is stored well in any dark and cool place. Delicious and successful preparations!

"Alenka" beet salad for the winter

“Alenka” beet salad for the winter does not have a strict classic recipe. What remains unchanged is the set of vegetables, but their proportion, the amount of spices and herbs can be changed according to personal taste to give the salad a sweeter, sour or spicy taste. The salad is easy to prepare and most of the time is spent preparing the vegetables.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings: 7 l.

Ingredients:

• Beetroot – 4 kg.
• Onion – 0.5 kg.
• Tomatoes – 1.5 kg.
• Carrots – 0.5 kg.
• Bell pepper – 0.7 kg.
• Hot pepper – 1 pc.
• Garlic – 150 gr.
• Salt – 3 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 1 tbsp.
• Vegetable oil – 1.5 tbsp.

Cooking process:

Step 1. Rinse raw beets of “vinaigrette” varieties under running water, peel and chop on a coarse grater. It is more convenient to do this using a food processor. Immediately transfer the grated beet mass into a saucepan or cauldron special for stewing.

Step 2. Chop the peeled carrots in the same way as the beets. Cut the onion into small cubes. Place the carrots and onions in a bowl with the beets.

Step 3. Peel sweet peppers from seeds with partitions and rinse. Cut the peppers and tomatoes into medium cubes. Transfer the cuttings of these vegetables to the beets.

Step 4. Then add the amount of salt and sugar indicated in the recipe or according to your taste to the salad, pour in vegetable oil and mix these ingredients with a spatula. Place the bowl with the salad over medium heat, bring to a boil and simmer over low heat for 30 minutes, covered and stirring occasionally.

Step 5. Chop the peeled garlic into garlic cloves. Cut the hot pepper into thin rings. Add garlic and hot pepper to the salad, pour in table vinegar, mix and simmer the salad with these additives for another 10 minutes. Place the prepared “Alenka” beet salad in pre-sterilized jars, seal tightly with boiled lids and cool upside down under any “fur coat”. Transfer the cooled salad to the basement for storage. Good luck and delicious preparations!

Pickled beets without vinegar for the winter

When pickling beets, vinegar, as the main preservative, can be equivalently replaced with citric acid, lemon juice or natural tomato juice. This recipe asks you to preserve beets without any spices at all, and this option is becoming quite popular. Small substandard root crops are also suitable for harvesting. The technology is simple: beets in any quantity are boiled and sterilized in jars, and then used for any dishes.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Beetroot – 700 gr.
• Water – 0.5 l.

Cooking process:

Step 1. Rinse the beets chosen for this preparation well under running water. Do not remove the “tails” so that the beets retain their juice during cooking. Then boil the beets in water for 40 minutes until soft.

Step 2. Rinse the jars for the preparation with baking soda and do not need to sterilize. Cool the boiled beets in cold water and peel them. Then place the peeled root vegetables compactly in jars.

Step 3. To sterilize the beets, take a large saucepan, cover the bottom with a towel and place the jars in it. Pour boiling water over the beets, filling them to the very top and cover with lids.

Step 4. Pour warm water into the pan up to the level of the hangers of the jars. Sterilize beets in jars within 15 minutes from the start of boiling water in the pan.

Step 5. Then immediately seal the jars tightly, place them on the lids and cover tightly with a warm blanket. After cooling completely, transfer the beets, canned without vinegar, to the basement or pantry for storage. It is convenient to prepare salads, vinaigrettes or borscht from such beets. Delicious and successful preparations!

Korean-style spicy beets for the winter in jars

Korean-style spicy beets for the winter in jars are prepared from raw root vegetables. It is important to choose a good variety of beets with a rich burgundy color for harvesting. The preparation process is simple: the beets are chopped in Korean style, mixed with spices and herbs, like Korean carrots, and placed in sterile jars for long-term storage, and the taste of the snack becomes sharper and piquant over time.

Cooking time: 4 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 0.5 l.

Ingredients:

• Beets – 400 gr.
• Salt – ½ tsp.
• Sugar – 1 tsp.
• Coriander – ¼ tsp.
• Paprika – ¼ tsp.
• Garlic – 4 cloves.
• Vinegar 9% – 2 tsp.
• Vegetable oil – 50 ml.

Cooking process:

Step 1. First of all, prepare the beets, spices and herbs, according to the proportions of the recipe and the required volume of the workpiece. We thoroughly wash the selected beets under running water and peel them.

Step 2. Grind the prepared beets into thin strips using a Korean grater.

Step 3. Pour the required amount of salt with sugar, coriander and paprika into a bowl for pickling beets, and pour in table vinegar.

Step 4. Mix these ingredients well until the salt and sugar are completely dissolved.

Step 5. Place grated beets into the prepared dressing and add garlic cloves minced in garlic.

Step 6. Heat the vegetable oil well in the microwave or in a frying pan and pour it over the garlic, which will make the garlic aroma in the beets more intense.

Step 7. Quickly mix the beets with garlic and hot oil. Then put it in the refrigerator for 3 hours to marinate.

Step 8. For long-term storage, place the Korean pickled beets in sterile jars, close the lids tightly and put them in the refrigerator.Delicious and successful preparations!

Whole pickled beets for the winter

For pickling beets in jars, medium-sized root vegetables of the “Bordeaux”, “Libero”, “Sedek”, “Cylinder” varieties, which are distinguished by their rich burgundy color, are selected whole. The beets are boiled until tender, placed in jars, poured with a spicy marinade and sterilized. Everything is very simple and quick, not counting the time for cooking the beets.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Small beets – 2.5 kg.
• Sweet peas – 2 pcs.
• Black peppercorns – 5 pcs.
• Bay leaf – 1 pc.

For the marinade:

• Water – 1 l.
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. Rinse the beets selected for preparation well under running water, transfer to a large saucepan and boil for 40-60 minutes until soft. Check the readiness of the beets with a knife.

Step 2. Cool the boiled beets in cold water, remove the ends on both sides with a knife and peel them.

Step 3. Place peppercorns and bay leaves into clean jars. Then compactly place the peeled beets into the jars, filling them to the level of the hangers.

Step 4. In a separate pan, cook the marinade from the proportion of water, salt, sugar and vinegar indicated in the recipe. Pour hot marinade over beets in jars.

Step 5. Sterilize the workpiece in a large saucepan, the bottom of which is covered with a towel, for 30 minutes from the start of boiling water.

Step 6. Then carefully remove the jars from the pan with tongs, seal them hermetically, place them on the lids and cool under the “fur coat”. Transfer the whole pickled beets in jars to the basement or pantry for storage.

Step 7You can make any salad from beets pickled according to this recipe by cutting them into cubes.

Step 8: Beets, complete with seeds and herbs, can be just a delicious snack.

Step 9. These beets are also perfect for the popular vinaigrette. Bon appetit!

Beets with citric acid for the winter

Preparing beets with citric acid for the winter is no different from preparing beets with vinegar, but the taste will be milder and without a specific vinegar taste. In this recipe, we do not cook the marinade separately and put the spices and seasonings in jars with boiled beets. Cooking with sterilization.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Servings: 2 liter jars.

Ingredients:

• Beetroot – 1 kg.
• Garlic - to taste.
• Water – 1 l.
• Salt – 2 tsp.
• Sugar – 2 tbsp.
• Citric acid – 1 tsp.
• Vegetable oil – 4 tbsp.

Cooking process:

Step 1. Without cutting off the ends, rinse the beets well and boil for 20 minutes so that they remain a little crispy. Cool the boiled beets in cold water and peel them. Rinse liter jars with lids; sterilization is not necessary.

Step 2. Cut the prepared beets into pieces of arbitrary sizes and shapes. Arrange them compactly in liter jars. Place peeled garlic cloves on top of the beet slices.

Step 3. Pour half the amount of salt, sugar and citric acid indicated in the recipe into each jar, pour two tbsp. spoons of vegetable oil. Then pour boiling water over the beets, filling them to the very top. Cover the jars with clean lids.

Step 4. Sterilize the beets with citric acid in jars for 15 minutes, like regular home canned food, seal them hermetically and cool them upside down and under a “fur coat.”These beets store well in any cool place. Delicious and successful preparations!

Beetroot with garlic for the winter

Beetroot with garlic for the winter is prepared in different ways: a savory appetizer, salad, dressing for borscht and an addition with various vegetables, and in this recipe we will prepare pickled beets with garlic. In such beets, the garlic aroma and taste are preserved for a long time. We cook beets in a spicy marinade and without sterilization. The beets for this preparation are boiled in advance.

Cooking time: 40 minutes.

Cooking time: 40 minutes.

Servings: 3 l.

Ingredients:

• Boiled beets – 2 kg.
• Garlic – 5 teeth.
• Water – 500 ml.
• Salt – 3 tbsp.
• Sugar – 5 tbsp.
• Apple vinegar – 100 ml.
• Dill seeds – 2 tsp.
• Bay leaf – 4 pcs.
• Cinnamon – ½ tsp.
• Star anise – 1 pc.
• Black peppercorns – 1 tsp.

Cooking process:

Step 1. We have boiled beets, so we immediately prepare the marinade for them. Pour clean water into a separate pan, dissolve salt and sugar in it and add the spices indicated in the recipe, except garlic. Bring the marinade to a boil over low heat.

Step 2. Peel the garlic and cut into thin slices.

Step 3. Place chopped garlic into the boiled marinade and cook for 5 minutes. Towards the end of cooking, pour 100 ml of apple cider vinegar or 80 ml of table vinegar into the marinade, but apple cider vinegar is softer and without a pungent odor.

Step 4. Sterilize jars with lids in any way. Peel the boiled beets and cut into pieces of arbitrary shape. Place the beetroot slices in the prepared jars and use a spoon to gently compact them, but so as not to break the pieces.

Step 5. Pour the boiling marinade over the beets in the jars, while simultaneously laying out the garlic and spices. Fill jars with marinade to the top. Then seal the beets and garlic in jars hermetically, put them on the lids, cool them under a warm blanket and store them in a cool place. The beets will marinate only after 2 weeks. Delicious and successful preparations!

Beet and carrot salad for the winter

Beetroot and carrot salad for the winter has a good taste, a simple preparation method and stores well even in an apartment. Carrots are added to the salad in smaller quantities than beets, so as not to interrupt its taste. In this recipe we will complement the salad with onions, fresh tomatoes and spices. We take beets of a good variety and raw.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 2 l.

Ingredients:

• Beetroot – 1 kg.
• Carrots – 0.5 kg.
• Fresh tomatoes – 0.4 kg.
• Onion – 0.5 kg.
• Hot pepper – 1 pod.
• Garlic – 1 head.
• Salt – 1 tbsp. with a slide.
• Sugar – 40 gr.
• Bay leaf – 2 pcs.
• Sweet peas – 4 pcs.
• Vegetable oil – 150 ml.
• Vinegar 9% – 40 ml.

Cooking process:

Step 1. Wash the tomatoes, cut into pieces and grind through a meat grinder or in a blender bowl along with a hot pepper until smooth. Wash raw beets and carrots, peel and grate using a grater or kitchen gadget. Place the chopped vegetables in different plates. Peel the onion and cut into thin half rings.

Step 2. Heat vegetable oil in a deep frying pan or special stewing vessel. Fry chopped onion in it until transparent.

Step 3. Add grated carrots to the fried onions and fry them under the lid and stirring for a couple of minutes.

Step 4.Pour the tomato mixture into these fried vegetables, add salt and sugar, pour vinegar, add peppercorns and bay leaves, stir and bring the mixture to a boil.

Step 5. Then transfer the grated beets into a bowl, mix well with a spatula and simmer the salad over low heat under the lid for 1.5 hours. Stir the salad periodically. Towards the end of the stew, add a head of chopped garlic to the salad. Sterilize jars and lids in any way.

Step 6. Place the prepared beetroot and carrot salad hot into jars, seal tightly, place on lids and cool under a warm blanket. You can store the salad either in the refrigerator or in the basement. Delicious and successful preparations!