Beet tops for the winter

Beet tops for the winter are a budget-friendly preparation that will give dishes a bright and rich taste. The tops are not only pickled, but also frozen. Not only leaves are used, but also petioles. Soups with this preparation will remind you of summer and fit perfectly into your daily diet. Choose a recipe, make preparations and fill the cellars.

Beet tops for the winter in jars

Beet tops for the winter in jars are an excellent preservation for preparing light dietary borscht, salads or simple side dishes. A fragrant roll is prepared in a matter of minutes. Young tops must be used for harvesting. Try it, I promise you will like it!

1. 
   To prepare beet tops for the winter, we prepare the ingredients.
2. 
   Having sorted through the young tops, we remove the damaged and limp leaves and thoroughly wash the bunch.
3. 
   We wash small jars with soda, heat them in the microwave and fill them with tops as tightly as possible.
4. 
   Boil water in advance and fill the jar with the preparation. Cover with a sterile lid and leave for 5 minutes.
5. 
   Pour the liquid into a saucepan. Salt, season with cloves and acetic acid. We wait for it to boil and remove it from the burner.
6. 
   Fill the jar with boiling marinade and screw on the screw cap. Turning it over, check to see if the lid is leaking marinade. Let it cool in this state.
7. 
   We put the seaming away for storage.
8. 
   We use the preparation as a side dish or component for delicious rich dishes. Bon appetit!

Pickled beet tops for the winter

Pickled beet tops for the winter will not cause trouble, but on the contrary, will make life easier for busy housewives. Borscht with such a twist turns out quite appetizing. Preparing canned tops takes no more than 20 minutes.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 1.5 l.

Ingredients:

Marinade for 1 liter of water:

• Beet tops - as much as needed.
• Black peppercorns - to taste.
• Water – 1 l.
• Bay leaf – 1 pc.
• Salt – 1 tbsp.
• Vinegar 9% – 100 ml.
• Granulated sugar – 4 tbsp.

Cooking process:

Step 1. We use freshly cut tops. Soak in cold water and remove spoiled leaves. Rinse under the tap. Place on a towel to dry the leaves. For preservation, leaves and cuttings are used, both individually and together.

Step 2. Grind the tops. We determine the cutting size ourselves.

Step 3. We rinse the half-liter containers well and sterilize them over steam. We fill them with slices. In a saucepan, combine water with bay leaf and pepper. Salt and sugar. We use spices at our discretion. Heat until bubbles appear. Season with acetic acid or use lemon.

Step 4. After boiling the marinade for a couple of minutes, distribute it into jars and let sit for 5 minutes. After straining the liquid, boil it a second time and fill the jars with the filling. Screw on with sterile caps. Turn it over and check to see if the marinade is leaking. Cool under the blanket.

Step 5.We sign the blanks and store the twists in a cool place. We use canned food for cold and hot soups. The tops are used for filling in pies, and the marinade is added when preparing cold meat, straining out the spices. Bon appetit!

Preparing beet tops with apple cider vinegar

Preparing beet tops with apple cider vinegar will amaze you with its simplicity. Usually root vegetables are harvested and healthy greens are completely underestimated. Having prepared such a roll once, both the tops and roots will be used. Canned tops are ideal for hot and cold soups.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Beet tops – 500 gr.
• Granulated sugar – 1.5 tbsp.
• Bay leaf – 1 pc.
• Water – 500 ml.
• Black peppercorns – 4 pcs.
• Salt – 0.5 tbsp.
• Apple vinegar – 40 ml.

Cooking process:

Step 1. Prepare the products. After looking through the tops, we remove the wilted specimens. Rinse thoroughly and leave to dry on a towel.

Step 2. Soak the jars in soda or soap solution and rinse with clean water. Place in the microwave and heat at maximum power for 5 minutes.

Step 3. Cut the leaves of the tops, adjust the size yourself.

Step 4. Fill the jars tightly with cuttings.

Step 5. Having prepared boiling water, pour the tops. Cover with a clean lid and leave until the filling has cooled.

Step 6. Strain the colored liquid into a saucepan.

Step 7. Malt.

Step 8. Season with salt.

Step 9. Add apple cider vinegar.

Step 10. Add bay leaf and peppercorns. Boil for 5 minutes.

Step 11. Pour the marinade into a jar and screw tightly. After wrapping the preserves, cool the jars.

Step 12. We put the blanks in the pantry. Use at your discretion. Bon appetit!

How to properly freeze beet tops

How to properly freeze beet tops is a question that can be resolved instantly. Together with the tops, you can immediately freeze the aromatic greens so that you can immediately have a set ready for preparing soup in winter. It is important to choose strong, juicy leaves and wash them thoroughly, and then dry them. Then your workpiece will be well preserved.

Cooking time – 10 hours 10 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Beet tops - as much as needed.
• Dill, parsley - optional.

Cooking process:

Step 1. Select juicy young leaves without damage.

Step 2. Wash the tops thoroughly.

Step 3. Shake off the leaves and place them on a towel.

Step 4. Separate the leaves from the stems.

Step 5. Cut the stems into medium pieces.

Step 6. We do the same with the leaves. We determine the cutting method ourselves.

Step 7. Fill the Ziploc bags with slices. After squeezing out the air, close the clasp.

Step 8. Place a board on top of the bags and press down so that the workpieces remain flat. Put it in the freezer.

Step 9. To freeze the borscht preparation, we use aromatic herbs - parsley, dill. Wash the greens and dry.

Step 10. Chop the leaves quite coarsely.

Step 11. Repeat with herbs.

Step 12. After mixing the cuttings, put them in a zip bag. After releasing the air, seal it.

Step 13. Place the packages with the preparations in the freezer and store it until use.

Step 14. When you need to cook green borscht, take it out and use it with pleasure. Bon appetit!

Beet tops for borscht for the winter

Beet tops for borscht for the winter are prepared simply. Today we will prepare only cuttings; they give the finished dish a bright, rich color. Some people pickle the leaves separately or the leaves together with the cuttings.The process is the same, but you can play with spices based on your own taste.

Cooking time – 50 min.

Cooking time – 25 min.

Portions – 700-800 ml.

Ingredients:

• Beet cuttings - as many as needed.
• Garlic – 4 cloves.
• Bay leaf – 2 pcs.
• Dill umbrellas - to taste.
• Black peppercorns – 0.5 tsp.
• Allspice peas – 6 pcs.
• Salt – 1-1.5 tsp.
• Vinegar 9% – 50 ml.

Cooking process:

Step 1. Select suitable leaves, removing flaccid specimens. Carefully wash the stems and leaves.

Step 2. Separate the leaves from the stems.

Step 3. Peel the garlic and prepare the spices.

Step 4. Divide the stems into parts.

Step 5. Sterilize the washed jars. Throw in the spices.

Step 6. Place the stems in a container and pour boiling water over them for 4 minutes.

Step 7. Strain the liquid, but do not pour it out. Fill the jars tightly with blanched petioles. Place garlic petals between them.

Step 8. Salt and flavor with acetic acid.

Step 9. Boil the strained liquid and pour over the stems.

Step 10. Cover with sterile lids and immerse in boiling water. The liquid level should be up to the shoulders. Boil for 10 minutes. Carefully take out the workpiece and seal it. Turn the twists over and cool.

Step 11. Put the preserves in the pantry.

Step 12. We use pickled tops as a side dish or as an ingredient for dishes. Bon appetit!