Pickled boiled beets recipe. Preparations for the winter: pickled beets for the winter without sterilization. Necessary ingredients for Korean beets in jars for the winter

Beets are a source of many beneficial substances and an indispensable ingredient in delicious popular dishes.

Borscht, beetroot soup, vinaigrette - these are not all dishes that include beets.

Pickled beets for the winter or quick cooking are a unique find for housewives who love the exquisite taste of this vegetable.

Pickled beets can be added to all sorts of dishes; they can be used to make salads or, seasoned with vegetable oil, served as a healthy, original side dish.

Pickled beets. Instant pickled beets - general cooking principles

To prepare pickled beets, medium-sized root vegetables are used entirely. Compared to larger fruits, they are brighter and juicier, and even if pre-cooking of the ingredient is required, they cook quickly and evenly.

In addition, beets are pickled, cut into strips, slices, cubes and grated into large chips.

The marinade must include salt, sugar, spices (laurel, peppercorns, cloves, coriander and others). Also, when marinating, add vinegar and occasionally vegetable oil.

There is practically no difference in the recipes for preparing for the winter and express recipes. The main difference between pickled beets for the winter and instant beets is the method of pickling.

To pickle vegetables for the winter, beets are filled with predominantly cold brine, after which the jars with the contents are sterilized and hermetically sealed.

To quickly pickle beets, I use a hot marinade. There is no need to roll up the jars. After the filling has cooled, it is enough to keep the vegetables in the refrigerator for a day.

But it is also permissible to store instant pickled beets, rolling up the container with a lid, in a cool place.

In addition to the beets themselves, the preparation may include ingredients such as onions, garlic, cabbage, carrots and other vegetables.

Recipe 1. Instant classic pickled beets

Ingredients:

750 g beets;

Large onion;

200 ml 6% vinegar;

30 g salt;

130 g sugar;

Two bay leaves;

10-12 black peppercorns;

450 ml water.

Cooking method:

1. Select small beets, wash them thoroughly and boil until tender.

2. Cool the finished vegetable, then peel and cut into cubes.

3. Cut the peeled onion into quarter rings. If you use two small ones instead of one large onion, you can cut the vegetable into half rings.

4. Place the prepared vegetables in sterile jars and add peppercorns.

5. Pour water and vinegar into a small saucepan, add salt, laurel leaves and granulated sugar, bring to a boil, remove the pan from the heat.

6. When the marinade has cooled to room temperature, pour it over the prepared vegetables.

7. Close the container with pickled beets with plastic lids.

8. We keep the workpiece in the refrigerator for a day, after which we use it for cooking or store it in a dark, cool place.

Recipe 2. Instant spicy pickled beets

Ingredients:

3 kg beets;

Half a glass of vinegar;

One head of garlic;

A bunch of cilantro;

A glass of vegetable oil;

Black peppercorns to taste;

100 g salt;

Half a kilo of sugar;

Three liters of water.

Cooking method:

1. Wash the beets and boil them unpeeled until tender.

2. Cool the finished vegetable, cut into thick strips or large cubes.

3. Place the beets in a large bowl or pan.

4. Prepare the marinade: bring water to a boil, mixing it with vegetable oil and vinegar. Add finely chopped cilantro, chopped garlic, peppercorns, granulated sugar and salt. Mix the filling thoroughly and cook over low heat for another five minutes.

5. Cool the finished marinade, pour it over the prepared beets and placed in a bowl.

6. Leave the vegetable in the pot for three hours in a warm room.

7. After the allotted time, the beets can be used to prepare salads or soups.

Recipe 3. Instant Korean pickled beets

Ingredients:

A kilogram of beets;

Garlic (one head);

3/4 cup sunflower oil;

60 ml vinegar;

15 g ground coriander;

20 g red pepper (ground);

40 g salt;

100 g sugar.

Cooking method:

1. Wash the beets thoroughly, peel them and chop them using a Korean carrot grater or cut them into thin strips with a sharp knife.

2. Peel the garlic and pass it through a garlic press.

3. Mix grated beets with coriander, garlic, salt and granulated sugar.

4. Pour in vinegar and sunflower oil, mix thoroughly again.

5. Marinate the beets for two hours at room temperature, then another six hours in the refrigerator.

Recipe 4. Instant pickled beets with cabbage

Ingredients:

Half a kilo of beets;

Forks of white cabbage (2 kg);

170 g granulated sugar;

50 g salt;

Two laurel leaves;

5-6 cloves of garlic;

160 ml sunflower oil;

150 ml vinegar;

Allspice peas;

Two carrots.

Cooking method:

1. Cut the cabbage leaves into small squares (with sides 3-4 cm).

2. Peel the carrots and beets, grate them with coarse shavings.

3. Place the prepared vegetables in one large bowl, add small cubes of garlic, sunflower oil, and mix.

4. Cook marinade from a liter of water, vinegar, laurel, salt, sugar, allspice.

5. Pour the prepared hot filling over the vegetables.

6. Let it sit in the refrigerator for a day, put it in sterile jars, and roll it up.

Recipe 5. Pickled beets for the winter in Georgian style

Ingredients:

1.2 kg beets;

Two cloves of garlic;

Five to six bay leaves;

10 g ground saffron;

Peppercorns;

Coriander greens;

Half a teaspoon of hot ground pepper;

A heaping tablespoon of salt;

100 g sugar;

A third of a glass of vinegar (apple vinegar);

One and a half liters of water.

Cooking method:

1. Pour water into a saucepan, add peppercorns and bay leaves, and bring the liquid to a boil.

2. Add sugar and salt, wait until they are completely dissolved, then add vinegar.

3. Cool the finished marinade.

4. Boil the beets in their skins, cool, and cut into medium-sized cubes.

5. Mix the prepared vegetable with finely chopped garlic and chopped coriander, ground pepper and saffron.

6. Pour marinade over the beets.

7. We keep the workpiece in the refrigerator for three days, after which we put it in a sterile container and roll it up.

8. Store in a cool place.

Recipe 6. Pickled beets with onions for the winter

Ingredients:

Half a kilo of beets;

Four shallots;

120 ml apple cider vinegar;

40 g salt;

60 g sugar;

400 ml water;

Peppercorns.

Cooking method:

1. Boil water in a small saucepan, add sugar and salt, pour in vinegar, and add peppercorns to taste. Cook for five minutes, then turn off the gas for a while.

2. Peel the beets and cut them into thin strips.

3. Put the marinade back on the fire, bring to a boil, and lower the prepared beets into it.

4. Lay out the peeled and chopped shallots, after boiling again, remove the saucepan from the gas stove.

5. Cool the workpiece, cover the pan with a lid, and put it in the refrigerator for a couple of days.

6. Then compact it into a sterile jar of a suitable size, roll it up, and put it away for storage.

Recipe 7. Pickled beets with vegetables for the winter

Ingredients:

Five small beets;

Ten small cucumbers;

Five green tomatoes (not large);

15 heads of small onions;

One young zucchini;

A small head of cauliflower;

Three stalks of celery;

Five medium-sized carrots;

Two liters of water;

3\4 cups granulated sugar;

220 ml vinegar (6%);

Laurel leaves, clove buds and peppercorns - to taste;

100 g salt.

Cooking method:

1. We thoroughly wash and peel all vegetables.

2. Cut carrots, beets, zucchini and cucumbers into large cubes.

3. Cut the tomatoes into slices.

4. Cut the celery into thick rings.

5. Divide the cauliflower into inflorescences.

6. Place all the prepared vegetables in a pan of the required size, add the peeled whole onion.

7. Pour boiling water over the vegetables and blanch for five minutes.

8. Add sugar, salt, vinegar, bay leaves, cloves and pepper. Mix.

9. Simmer the workpiece for another five minutes.

10. Carefully transfer the vegetables into sterile jars and fill with marinade.

11. Sterilize the container with its contents in the oven for 15 minutes, then roll up the container, cool and store.

Recipe 8. Pickled beets with plums for the winter

Ingredients:

Two kilograms of beets;

Half a kilo of plums;

Liter of water;

110 g sugar;

30 g salt;

Carnation buds (3-4 pcs.);

Rhodiola rosea roots.

Cooking method:

1. Clean the root vegetable from dirt with a brush, rinse it, put it with the peel in a saucepan, fill it with water, and cook until tender.

2. We clean the finished beets and cut them into thin slices.

3. Wash the plum and remove the seeds. Cook for five minutes in a small saucepan, pouring into already boiling water.

4. Mix plums and beets into sterile jars, add rhodiola roots and cloves.

5. Pour the marinade over the ingredients, preparing it from water, salt and sugar.

6. Roll up the container. After the workpiece has cooled, we put it away for storage in a dark place.

Pickled beets. Instant pickled beets - useful tips

Pickled beets are added to various soups, vegetable stews and other hot dishes. Salads made from this vegetable are no less tasty. For example, if you add pickled beets to the vinaigrette, you no longer need to add sauerkraut. And if you put pickled beets in the herring under a fur coat, the taste of the salad will become noticeably brighter and more interesting.

In addition to well-known and favorite dishes and salads, you can prepare other original appetizers. One of these dishes:

Salad of pickled beets, cheese and nuts

Ingredients:

300 grams of pickled beets (a whole root vegetable or already diced will do);

60 g walnuts;

135 g Feta cheese;

20 ml olive oil;

10 g Provencal herbs;

A pinch of pepper mixture.

Cooking method:

1. If the beets are whole, cut them into cubes; if they are already chopped, simply remove them from the marinade and place them on a flat plate.

2. Fry the nuts in a dry frying pan until a characteristic smell appears. Lightly chop the nuts into not too small pieces.

3. Remove the feta from the packaging and cut into cubes.

4. Mix olive oil with a mixture of peppers and Provencal herbs in a plate.

5. Place cheese on top of the beets, pour aromatic dressing over both ingredients, and mix gently.

6. Sprinkle walnuts on top.

Bon appetit.

Preface

Beet preparations for the winter without sterilization have begun to appear more and more often on cellar shelves, since it is believed that this technique makes it possible to better preserve the amount of vitamins and microelements in which this vegetable is so rich. We decided to keep up with fashion and collected the most delicious recipes.

Beets are extremely tasty, and, in addition, they serve as an indispensable ingredient for preparing borscht, salads, appetizers, and many other delicious dishes. Preparations made from it can significantly diversify our daily diet. Pickled beets are recognized as one of the popular winter snacks, and the recipe for seaming without sterilization makes the taste brighter.

Pickled beets without sterilization

Cooking begins with the marinade. For these purposes, you will need a liter of water, 100 g of granulated sugar, and an equal amount of table salt. Bring the water to a boil and let cool slightly. Then add the rest of the ingredients and boil again. Now it's time to deal with the beets. Wash and boil the vegetable thoroughly. After the beets have cooled a little, you need to peel them, cut them into large pieces and place them in a previously prepared sterile container. Add seasonings to your taste, pour in the hot marinade, and then roll up. Pickled beets will serve as an excellent appetizer and will be an excellent basis for various first courses.

Cutting vegetables into large pieces

Pickling beets without a sterilization step may proceed a little differently. This recipe uses fruit juice. This preparation has an original taste and appetizing appearance. So, boil 1.5 kg of beets until softened, cool and cut into slices. Place the resulting vegetable medallions in jars, alternating layers with fresh plums. At the next stage, take care of the composition that we will use to pickle the beets. To do this, add a glass of granulated sugar, a tablespoon of salt to 2 liters of natural apple juice and boil. Pour the apple marinade into the plum and vegetable preparation and roll up the jars. Since pickling beets without the troublesome sterilization is quite quick, you can use both recipes for experimentation.

In order to prepare the first salad we chose for the winter, take an equal amount of carrots, tomatoes, onions and bell peppers. All of the above vegetables, with the exception of tomatoes, should be cut into strips and sauteed in vegetable oil until the frying acquires an appetizing golden hue. Grate the beets along with the tomatoes on a coarse grater and simmer for a couple of hours under a closed lid. At the next stage, mix all the ingredients, add seasonings, as well as salt and ground pepper, and then simmer it all for another half hour. After this time, put the salad in a clean bowl, roll it up and cover it with a warm blanket.

Sautéing vegetables in vegetable oil

For Korean beets, grate the raw vegetable (1 kg) using a special grater. Add 3 tablespoons of coarse salt, 5 tablespoons of sugar, as well as a set of Korean seasonings and a little ground pepper. Also add 35 ml of table vinegar. Chop half the onion and 5 garlic cloves, then add them to the beet mixture. Next you need to prepare an oil dressing for this snack. This is done very simply. Vegetable oil is heated in a frying pan until a characteristic smoke appears, after which it is added to the rest of the ingredients. Distribute the prepared spicy salad into jars, stirring thoroughly, and cover with lids. Then we put the dish into storage in the refrigerator to wait for the winter.

Korean raw beet salad

Another interesting snack is made with carrots. According to the recipe for this preparation, you will need 3 kg of beets. Boil the vegetable until half cooked. After the beets have cooled, grate them using a coarse grater. The same should be done with apples (2 kg) and carrots (1.5 kg). Add 5 tablespoons of table salt, 3 cups of water, and one and a half cups of sunflower oil to the vegetable mixture. Bring the mixture to a boil and simmer over low heat until completely cooked, this process usually takes an hour. Distribute the snack into clean jars, close them and insulate them by wrapping them with a blanket.

For the preparation you will need 3 kg of beets, they should be cut into strips, 1 kg of carrots, grated, and 0.5 kg of onions and bell peppers, cut into cubes. Now make the tomato dressing. Pass 0.5 kg of tomatoes through a meat grinder (you can also grind them using a blender). Bring the resulting puree mass to a boil, and then add 2 tablespoons of granulated sugar and table salt, as well as spices to your taste. After 15 minutes, add the beets, and after another 20, add all the remaining ingredients for the future dressing. All together should be boiled for half an hour, after which the finished beet stock is distributed into pre-washed jars. The resulting product will allow housewives to save a lot of time when preparing borscht, because then this procedure will take no more than half an hour.

Beetroot dressing for borscht

Borscht can also be made from another tasty preparation for the winter, although it will be received with a bang even solo. We are talking about canning whole beets without sterilization. To prepare such a dish, you will need to select small-sized root vegetables. Boil them, then cool and peel them by removing the skin. After this, it’s time to make the marinade. For these purposes, add 1 tbsp to a liter of water. l. coarse table salt and boil it all. The resulting marinade must be poured over the beets placed in jars and rolled up. True, canning without sterilization forces such products to be stored at low temperatures, preferably in the refrigerator.

Beet starter is an extremely simple and very old recipe for preparing this vegetable for the winter, beloved by our ancestors. Wash the root vegetables thoroughly and cut them as you wish. The form in this case is not of fundamental importance. After this, place the prepared beets as tightly as possible in the starter container and fill with brine prepared from 0.5 kg of salt and 10 liters of hot water. Remember that the liquid should cover the vegetables by three fingers. All that remains is to put a press on top and send the entire batch of workpieces to a warm and dark place for a couple of weeks.

If foam appears due to fermentation, it will need to be removed using a slotted spoon. Pickled beets should be stored in a cool place.

Storing pickled beets in a cold place

You can prepare beet syrup, such a healing dessert base, in just a few hours! This is done according to an extremely simple recipe. Take 1 kg of beets and cut them into slices. Then boil these pieces in hot water (approximately 2 liters). When the root vegetable softens, leave it for a couple of hours. After this time, drain the vegetables in a colander, pouring the juice into a separate pan. Then put the liquid on the fire and cook until done. The syrup can be removed from the stove when the liquid thickens, turns brown and acquires a characteristic sweet taste.

So that you have spicy beet caviar in your bins for the winter, you will also have to spend a couple of hours on the following recipe. For this preparation, grate 3 kg of raw vegetable on a coarse grater. In vegetable oil, saute 2 or 3 heads of chopped onions and a garlic head passed through a press. Add 1 kg of tomatoes cut into rings and simmer this mass for 5 minutes. Next, you should send pieces of one large bell pepper there. When the vegetable mixture boils, pour in half a glass of vinegar, prepared beets, 2 tablespoons of salt and 0.5 cups of granulated sugar. After half an hour, you can remove the finished caviar from the stove, distribute it into glass containers, roll it up and wrap it well to achieve the effect of self-sterilization.

And let's finish with the simplest thing - freezing. Canning without sterilization can rightly be called. Moreover, this option for harvesting beets for the winter is extremely simple and does not take much time. You just need to chop the pre-peeled vegetable. Place the workpiece in an airtight container and place it in the freezer. If desired, you can also freeze not only fresh, but also boiled beets. The product is immediately used for preparing various dishes without prior defrosting.

If you haven’t tried to close beets for future use, we suggest you start doing this, you will be satisfied with the result. A marinade of various spices and spices envelops each beet cube with its rich flavor bouquet. The spiciness is added by pepper, but this ingredient can be omitted if desired. Don’t let the large amount of vinegar and sugar scare you; the sweetness will be present in moderation, and the acid will not be felt at all.

Spicy pickled beets will become a bright accent on your table, as well as a tasty addition to meat dishes and all kinds of side dishes. It’s not difficult to prepare this juicy preparation at home.

Taste Info Other blanks

Ingredients

• beets – 1.9 kg;
• water – 1 l;
• table vinegar – 100 ml;
• allspice – 2 peas;
• laurel – 2 leaves;
• black peppercorns – 4-5 pcs.;
• ground coriander – 1/2 tsp;
• dry chili pepper - to taste;
• nutmeg - a pinch;
• table salt – 1.5 tbsp. l.;
• sugar – 100 g;
• cloves – 1/2 tsp;
• garlic – 2 cloves.

How to prepare pickled beets with sterilization for the winter

Choose a sugar beet variety, measure two kilograms, in peeled form you will get exactly 1.9 kg. Wash the vegetables with a hard sponge, place them in a saucepan, cover with cold water and send to cook on the stove. The cooking time depends on the size of the root vegetables; small vegetables will cook in about 50-60 minutes, large vegetables will cook a little longer - 1.5 hours.

Carefully remove the finished beets from the pan, let them cool, peel them and cut into medium-thick slices.

Next, cut the beet slices into cubes or strips.

To prepare beets, prepare jars. First, wash them thoroughly with soda, then sterilize them over steam, and do the same with the lids.

Fill the jars with beetroot cubes, leaving a little space at the top, that is, do not pack them too tightly.

Now make the marinade. In a saucepan, combine water, salt, sugar, chopped garlic, spices, use dry chili as desired. Place the marinade on the stove, boil for 1-2 minutes from the moment it boils, stir until the salt and sugar dissolve. At the end of cooking, add vinegar and stir.

Fill the contents of the jars with boiling marinade.

Be sure to sterilize the workpiece (10 minutes for dishes with a capacity of 0.5 liters, 15-17 minutes for 1 liter jars). Don't forget to cover the bottom of the pan with a silicone mat or thick cloth.

Carefully remove the jars from the boiling water and immediately seal them with lids. Place them upside down, cover with a blanket, and cool for a day.

Store the workpiece in a cool place.

The preparation turns out to be very aromatic, and many people will like the rich taste of beets.

Beets can be used for salads; they are especially good for vinaigrette.

Teaser network

Pickled beets without sterilization for the winter

Pickled beets at home for the winter according to this recipe are very tasty and rich. Among the ingredients are onions and garlic; when serving, place them together with the beets on a plate and pour a little marinade over them. The preparation goes well with potato dishes.

The recipe below is for three 750 ml jars. If you have some other utensils, or you want to make larger or smaller preparations, then change the quantity of products accordingly.

Ingredients

• beets – 1.5 kg;
• purple onions – 2 pcs.;
• garlic – 1 small head;
• bay leaf – 3 pcs.;
• allspice peas – 9 pcs.;
• water – 1 l;
• granulated sugar - 2 tbsp. l.;
• coarse salt – 2 tsp;
• table vinegar 9% – 35-40 ml;
• vegetable oil – 50 ml.

Preparation

1. Wash the beets, place them in a saucepan, add water and place on the fire. When the liquid boils, reduce the heat to low and simmer, covered, until tender. Prick the beets with a wooden toothpick; if they go in easily and softly, it means the vegetables are cooked; transfer them to cold water until they cool completely.
2. Peel the beets and cut into small cubes.
3. Peel the onions and garlic and wash. Cut the onion into half rings and the garlic cloves into longitudinal slices.
4. Now place the prepared ingredients in clean, dry, pre-sterilized jars. The sequence will be as follows: put a bay leaf and 3 peppercorns on the bottom of the jar, then a third of the chopped onion and garlic, then fill the jar with beetroot sticks.
5. When all three jars are filled, bring water to a boil in a separate pan and pour it over the beets. Cover with lids and let stand for 10-15 minutes.
6. Now carefully drain the water from the cans back into the pan (there are special nylon lids with holes for this), add salt, sugar, vegetable oil and vinegar. Stir until the grains of sugar and salt dissolve and bring to a boil.
7. As soon as the marinade begins to boil, pour it into the contents of the jars and roll up their lids.
8. Turn the jars upside down, wrap them in a warm blanket and leave them for a day to cool completely. Pickled beets without sterilization are ready for the winter, put the workpiece in the basement.

Pickled beets with garlic for the winter

This preparation will appeal to both those who respect beets and lovers of garlic, especially pickled garlic. There are many people who do not consume fresh garlic, but enjoy the slices that have been in the marinade. Pickled beets with garlic for the winter are very easy to prepare. Be sure to try making a few jars. It goes well with boiled or fried potatoes, and you can serve it with meat dishes (poultry, cutlets, kebabs).

Ingredients

• beets – 1 kg;
• water – 500 ml;
• granulated sugar – 4 tbsp. l.;
• coarse salt (not “Extra”) – 4 tsp;
• bay leaf – 4 pcs.;
• allspice peas – 4 pcs.;
• wine vinegar - 8 tbsp. l.;
• garlic - 2 large heads.

Preparation

1. For the preparation you will need beets that have undergone heat treatment, that is, boiled or baked in the oven. Wash the root vegetables thoroughly. To bake, dry them, wrap each vegetable separately in food foil, place in a heat-resistant bowl or on a wire rack and place in the oven preheated to 180 degrees for 1.5 hours. To cook, simply place the root vegetables in a saucepan, add water and boil over medium heat for 1-1.5 hours (depending on the size of the beets).
2. Cool the finished beets, peel them and cut into slices.
3. Peel the garlic cloves, wash and also cut into slices.
4. Pour water into a separate pan, add bay leaves and peppercorns, add salt and sugar, and place on the stove. Stirring constantly to dissolve the grains of salt and sugar, bring to a boil. As soon as the first bubbles appear, pour vinegar, stir and boil for 3-4 minutes.
5. Place beet slices in clean, dry, pre-sterilized jars and place garlic between them. Do this quite tightly, pressing with your fingers or a spoon.
6. When the jars are filled, pour hot marinade into them (it should completely cover the vegetables) and pasteurize the preparation for 10-15 minutes.
7. After this, seal the jars with lids, which also need to be heat-treated (boil for 2-3 minutes).
8. Turn the jars upside down and wrap them in something warm. After complete cooling, the pickled beets are stored in the cellar for the winter.
9. Then it is used to prepare various salads; herring under a fur coat with such beets turns out very tasty. Or you can simply cut the beet slices into cubes, pour over aromatic vegetable oil and serve with mashed potatoes.

Whole pickled beets for the winter

If you come across small root vegetables among your beet harvest, do not throw them away, everything should go into use. First, they can be crushed and frozen. And secondly, marinate, in this recipe we will tell you how to do it correctly. If you wish, you can place small onions, sweet bell peppers, and carrots in jars along with the beets. And for those who like it spicier and hotter, we advise you to put horseradish roots in the preparation (as a rule, they take 1 medium root per 1 kg of beets).

In the same way, you can pickle large root vegetables, only before placing them in jars you will first need to cut them into several parts.

Ingredients

• small beets – 1 kg;
• water – 2 l;
• coarse salt – 40 g;
• granulated sugar – 40 g;
• vinegar (9%) – 200 ml;
• black peppercorns – 4 pcs.

Preparation

1. First of all, sort out the root vegetables, discard those that are too soft, spoiled or clumsy. To prepare, use smooth, beautiful vegetables with a diameter of 3-4 cm. Cut off the long tails and leaves on them. Now wash thoroughly; if there is a lot of dirt left, you can first soak the beets in cool water for 10-15 minutes and then use a sponge with a hard surface.
2. Next, transfer the vegetables into a saucepan, add water and bring to the fire. As soon as the liquid begins to boil, reduce the heat to low, cover with a lid and cook the beets until tender. In order to determine its finished state, carefully pierce several root vegetables with a wooden toothpick or thin skewer. If the puncture is light (that is, the toothpick gently enters the vegetable), the beets are ready, transfer them to a container with cold water. You can change the water 2-3 times, so the vegetables will cool faster, and it will be easier to remove the skin later.
3. Peel the beets and place them in jars, try to do this as tightly as possible so that there are minimal gaps between the roots.
4. Prepare the marinade. Pour water into the pan, throw in peppercorns, add salt and sugar. Place on the heat and bring to a boil, stirring constantly until the grains of sugar and salt are completely dissolved. As soon as the water starts to boil, pour in the vinegar, stir and turn off the heat.
5. Pour hot marinade over beets in jars. Now pasteurize the workpiece at a temperature of 90-100 degrees, 10-15 minutes will be enough. Then seal with lids, turn upside down and wrap in a warm blanket so that the cooling process occurs gradually.
6. When the jars have cooled completely, it means that the whole pickled beets are ready for the winter, you can put them in the cellar for storage. In the cold season, use the preparation for seasoning first courses (borscht and beetroot soup), as well as as an appetizer or component of salads.

Marinated baked beets for the winter

Pickled beets are often used in cooking. It can be purchased at the supermarket or prepared at home. Pickled beets prepared for the winter are perfect for vinaigrette or other salads, and in the summer, based on this preparation, you can prepare an appetizing cold soup or cold borscht. Beets can be served as a snack. In this recipe, we will bake the beets in the oven before preparing them; such beets will turn out unusually juicy. So let's cook.

Ingredients:

• Beetroot 1 kg
• Water 500 ml
• Salt 1 tsp.
• Sugar 25 g
• Table vinegar 80 ml
• Peppercorns 5 pcs.
• Allspice 5 pcs.
• Bay leaf 2 pcs.
• Cloves 2 pcs.

Preparation

For cooking we need good quality beets. It is best to use small vegetables. They will cook faster. Before canning, beets need to be prepared. To do this, rinse thoroughly under running cold water and pat dry with a paper towel. Wrap in foil and place in a hot oven. Bake at 180 degrees for about an hour until soft. After about 50-60 minutes, take a skewer and pierce the vegetables, right along with the foil. If it pierces easily, then you can turn off the oven. If desired, root vegetables can be boiled in lightly salted water.

Cool the baked beets and peel them. Cut into arbitrary pieces, depending on the purpose of the finished product. Can be cut into cubes, sticks, strips, circles.

For canning, take two jars with a volume of 450-500 ml. Small containers are more convenient for storage. Wash the jars thoroughly with detergent under running water. Afterwards, cover the bottom of the pan with a piece of cloth, place the washed jars with lids and boil for 10-15 minutes.

It's time to prepare the marinade. Nothing complicated, place all the spices along with water and vinegar in a convenient saucepan and put on fire. Stir and boil, cook for 1-2 minutes and turn off the burner flame.

Place chopped baked beets into clean jars. Compacting is not necessary.

Pour over the prepared hot marinade. At this stage, the jars can be covered with lids, cooled and stored in the refrigerator. But, we are preparing food for the winter. Place the jars with marinade filling in a pan for sterilization. Place a cloth napkin on the bottom. Pour hot water up to the neck and put it on the fire. Boil for 10 minutes after boiling.

Seal tightly and turn upside down. Pickled beets are ready for the winter.

Store the workpiece in your apartment pantry or cellar. Bon appetit!

Pickled beets “Dark Velvet”

Beetroot is a vitamin-rich root vegetable that is widely used in cooking. Although it can be purchased on store shelves all year round, we recommend that you prepare it for future use. Since beets take a long time to prepare, spending just one effort on pickling this red treasure can make your life much easier during the winter. In addition, this is an excellent way to preserve a rich harvest when there is no cellar or for some reason the beets are not stored.

According to this recipe, the preparation is simple and quick, without sterilization, just cut the beets into pieces and pour in hot marinade; the main time is spent boiling the root vegetables.

If beets will be used in salads and vinaigrettes, then it is better to marinate them in small cubes. For side dishes and appetizers, it is better to prepare beets in slices, strips or circles. Small beets can be canned whole; they are ideal for borscht and beet soup.

Cooking time – 40 minutes (not taking into account the time for boiling and cooling the beets)

Ingredients:

• Beetroot – 3 kg;

Marinade:

• Water – 1 l;
• Salt - 1 tbsp (without a slide);
• Sugar – 1.5 tbsp (without slide);
• Table vinegar (9%) – 100 ml;
• Black peppercorns – 7-9 pcs.;
• Bay leaf – 2-3 pcs.

Cooking recipe step by step:

We cut off the tops of the beets and leave the tails. Wash the root vegetables well in cool water. It is important not to damage the skin of the beets, otherwise the juice will flow out during cooking and the beets will lose their beautiful color.

Boil the beets whole in a large saucepan. To preserve vitamins as much as possible, place the beets immediately in cold water, rather than adding them after the water boils. Root vegetables must be cooked over low heat, at a low simmer. As a rule, medium-sized young beets are cooked for 40-50 minutes; we check readiness with a sharp object; it should easily enter the root vegetable. After boiling, do not remove the beets from the pan, but leave them to cool in the same water in which they were boiled.

We take the cooled beets out of the broth, cut off the tails and the place where the stalk attaches. Then we remove the skin, it comes off very easily, and there is no need to even use a knife.

We cut the beets into pieces based on the purpose of canning. You can prepare several jars with different cuts.

First wash the jars with soda and rinse well with water, then sterilize them over steam or in the oven, boil the lids for about 2-3 minutes. We pack the beets into prepared dry jars. Shake the jar a little so that the pieces are compacted, after which you can add a little more beets. Depending on the cutting method, 3 kilograms of beets yields approximately four 0.7-liter jars.

Now let's prepare the marinade. To do this, bring one liter of water to a boil, then add sugar, salt and spices to taste to the boiling water. After this, boil the marinade for another 3-5 minutes. At the last minute, add table vinegar.

Pour the hot marinade over the beets and roll up the lids. Turn the jars with the preparations over and wrap them in a thick towel until they cool completely.

It is better to store pickled beets in a cool, dark place.

Note to the owner:

• For pickling, you can use small, limp and all root vegetables that fall under the “out of format” category that are not suitable for storage.
• If you want the beets to have a neutral taste, then you don’t need to add spices.

Beetroot is a healthy vegetable, it speeds up metabolism and improves skin color. It is not difficult to store it fresh, but after a month has passed from the date of collection, the root vegetables acquire the taste and distinct smell of earth. Considering the peculiarities of Russian cuisine, pickled beets, along with potatoes, cabbage and carrots, should always be in the housewife’s arsenal. The easiest way to store beets is in pickled or canned form, as salads, dressings.

Beetroot is a healthy vegetable, it speeds up metabolism and improves skin color.

When packing pickled beets into jars under a metal lid, sterilization of the product and jars is not required. An acidic environment is not a microclimate where it is comfortable for bacteria and fungi to multiply.

Attention! Beets, when immersed in an acidic environment, even with further cooking, will not become softer. Therefore, before immersing the product in the marinade, it should be boiled.

It is necessary to cook the root vegetable in the peel, without cuts. This will preserve the color. Before immersing in the pan, the beets must be rinsed under running water. It needs to be cooked until soft. Medium-sized beets do not need to be boiled for more than one hour.

When packing pickled beets into jars under a metal lid, sterilization of the product and jars is not required

There is no need to wait for the beet to cool down. It is much easier to peel a vegetable that has not yet cooled down by peeling it with your hands under running water.

Preparation for soups and stews

You can marinate small root vegetables, which after cleaning fit entirely into the neck of the jar, without additional slicing or chopping. The only condition: it can be used no earlier than in 2-3 weeks. Otherwise, its middle will not have time to soak in the marinade. Sliced ​​vegetables are soaked in brines and marinades much faster; they can be used in just a few days.

Pickled beets for the winter are an excellent preparation to make in the summer. Beets can be canned, pickled in their own juice, and beet juice is made from it. At home, you can make a simple salad from this preparation, marinate whole beetroot, or use beetroot to prepare cold soup. This article will discuss both recipes for quick preparation of pickled beets, and those that require patience and hard work.

Pickled beets for the winter are an excellent preparation

Many recipes for this preparation are quite specific. But among them there is a basic, classic method of preparation. If you do everything right, it will turn out very tasty. So, what products are needed?

• Buryak.
• Allspice.
• Bay leaf.
• Water.
• Carnation.
• Salt.
• Sand sugar.
• Vinegar.

1. First you need to wash the main ingredient. Pickling, and even more so canning, dirty beets is not permissible. The stalk and tops are removed. The peel must be cut off.
2. Next, the vegetable must be chopped. Any cutting, for example, into cubes.
3. The root vegetable must be boiled. The water must be salty. Approximate cooking time is 30 minutes. There is no need to drain the red water. As an option, whole beets can be boiled, but this complicates the work process, since then, before cutting them, you will need to wait for them to cool completely.
4. Boiled beets will need to be poured with marinade. It is prepared like this: granulated sugar, vinegar and salt are dissolved in boiling water.

Pickled beets for the winter (video)

How to pickle beets in jars without sterilization?

This salad preparation can be made without sterilizing the container. This is a fairly simple way to create it.

For this you need the following ingredients:

• Buryak.
• Water.
• Vinegar.
• Vegetable oil.
• Sand sugar.
• Salt.
• Greens (to taste).

This salad preparation can be made without sterilizing the container.

Sequence of cooking steps:

1. The preparation of the product begins with washing the main ingredient. The root crop is cleaned of tops, peel and stalk.
2. Place a container of water on the stove. She gets salty. You can boil the whole vegetable, or you can pre-cut it into small pieces. It does not matter. After half an hour, it is worth checking the vegetable for readiness; if it is easily pierced with a fork, the container can be removed from the stove, but if not, the cooking time is extended.
3. Next, vinegar and oil are poured into a glass container. If desired, you can also add chopped herbs and allspice.

The workpiece is transferred to a container along with the water in which it was boiled. You can start twisting.

Very tasty beets, marinated in Ossetian style

The Ossetian method of marinating beetroot means that horseradish will be used in the recipe.

Ingredients for this recipe:

• Beetroot (main product).
• A spoonful of horseradish.
• Sand sugar.
• Water.
• Salt.
• Vinegar.

The Ossetian method of marinating beetroot means that horseradish will be used in the recipe

Sequential cooking plan:

1. Root vegetables that will be pickled should be washed and peeled. Even if the beet is young, the peel still needs to be removed.
2. Next, it must be boiled in boiling water. The water should be well salted.
3. Glass containers are sterilized and cooled with the neck down.
4. Take horseradish root and grate it. In this recipe, only grated horseradish will be used, so you should not put it chopped in each container.
5. The vegetable is cut and immersed in a hot glass container.
6. The liquid in which it was cooked should boil again. At this stage you need to add spices, vinegar and a little sunflower oil.
7. After this, the resulting marinade is poured into the workpiece. Cans can be rolled up.

Marinade for beets at home

There are several ways to create a marinade for this vegetable.

The simplest of them is done this way:

1. The liquid in which the vegetable was cooked does not drain. It will be the basis of the marinade.
2. While the liquid has not cooled, salt and granulated sugar are added to it. Everything is stirred.
3. Then vinegar and vegetable oil are added. As an alternative, you can use olive oil rather than vegetable oil. There should not be too much vinegar in the marinade, otherwise the beets will have an unpleasant aftertaste.

There are several ways to create a marinade for this vegetable.

Advice: if it was decided to make the preparation without sterilizing the jars, then vinegar must be added to each of them, regardless of whether it was included in the marinade or not.

How to deliciously pickle beets in Georgian style?

The method of marinating beetroot in Georgian is one of the best. This recipe uses nuts, so the vegetable turns out very tasty.

So, the necessary products:

1. Beet.
2. Sand sugar.
3. Water.
4. Salt.
5. Vinegar.
6. Garlic.
7. Allspice.
8. Nuts (walnuts).
9. Coriander.
10. Seasoning to taste (it is recommended to use Khmeli-suneli).

The method of marinating beetroot in Georgian is one of the best

Recipe:

1. The first step is to wash the main ingredient. It must be prepared for boiling, or rather, it must be peeled and cut.
2. The beets will be ready when they can be easily pierced with cutlery. The water in which it was boiled should not be drained.
3. All spices from the list of ingredients, including granulated sugar, must be dissolved in red boiling water. This will be the brine for the preparation.
4. The cooled vegetable is mixed with chopped walnuts and vinegar.
5. The container is sterilized.
6. The resulting mass is transferred to jars and filled with brine.
7. At the last stage, the process of twisting the cans should take place.

Korean pickled beets: the best recipe

The Korean method of preparing marinade for vegetable preparation involves the use of sesame seeds.

You need to find the following products:

• Buryak.
• Sand sugar.
• Sesame.
• Salt.
• Garlic.
• Vegetable oil.

Sequential cooking method:

1. First you need to prepare the vegetable for cooking. It must be washed, peeled and peeled. Then the beet is grated on a grater, preferably a coarse one.
2. The grated vegetable is combined with finely chopped garlic and salt. You also need to add sesame seeds and granulated sugar to this mixture. At the end, oil is added. Everything is mixed and infused for 15 minutes.
3. A few sesame seeds should be left. They must be fried. You need to make sure that the grains do not burn, otherwise the workpiece will have an unpleasant smell and taste.
4. Hot sesame is added to the container with the mixture, the ingredients of which have already absorbed the oil and spices.
5. While the mixture is infusing, you need to sterilize the glass container.
6. The workpiece is transferred to jars for further sealing.

There is no boiling in this recipe, and the marinade is made without water. That is why the workpiece turns out to be quite thick, reminiscent of frozen gravy in consistency.

Preparing beets for the winter: a rare recipe (video)