Pickled beets for the winter with vegetable oil. Pickled and canned beets for the winter are the best recipes. How to pickle beets for vinaigrette, borscht, raw, boiled, stewed, without sterilization for the winter in jars? Pickled beets for the winter for x

Wash the beets, peel, put in a saucepan, add water and boil until soft for about 1-1.5 hours.

Remove the beets from the broth, cool slightly and cut into slices (into strips, cubes or grate, and small young beets can be left whole).
Arrange the beets in clean jars.

To cook marinade.
Pour water into a saucepan, add salt, sugar, peppercorns, cloves and bay leaves, pour in vinegar, mix everything, and bring to a boil.

Advice. Optionally, you can add a cinnamon stick to the marinade - it will give a pleasant shade of taste.

Pour the boiling marinade over the beets so that the marinade completely covers it, and cover the jars with lids.

After the marinade has cooled, put the cans of beets in the refrigerator.
The beets will be ready in 8-12 hours.
Store pickled beets in the refrigerator.

Advice 1. You can cook pickled beets for the winter. For this, cans with beets must be additionally sterilized. In a large saucepan, bring water to a boil, cover the bottom of the saucepan with a towel or napkin. Fill sterilized jars with beets, cover them loosely with sterilized lids and place the jars in a saucepan. Bring water in a saucepan to a boil and simmer for about 7 minutes. After that, carefully remove the cans from the water, put them on a dry surface and roll up or tighten the lids tightly. Turn the jars over onto a clean towel and leave to cool. After cooling, the jars can be stored in a cool, dark place.

Tip 2. To prepare a fridge, cut the pickled beets into cubes or grate them on a coarse grater. Put 1-2 tablespoons of beets and chopped vegetables (cucumbers, green onions and dill) into a serving plate, add 1-2 tablespoons of beet marinade and 200-300 ml of water. Add a little sugar and salt to taste. To mix everything. Put half a boiled egg in a plate and fill the cooler with sour cream.

Good appetite!

You can talk endlessly about the benefits of beets.

• It is she who is recommended to be eaten with anemia, digestive problems, and hypertension.
• Fiber helps in better digestion of food. Pectins, which are rich in beets, contribute to the elimination of salts of heavy metals, tin, mercury, lead and even some toxic substances of microbial origin from the body.
• Regular consumption of beets provides the body with calcium, potassium, sodium, phosphorus, chlorine, cobalt, as well as vitamins B1, B2, B6, PP, P, E, U.
• If there is a likelihood of atherosclerosis, then beets should be included in the menu every day.
• Everyone is used to cooking dishes only from root vegetables, throwing out the tops. But it is it that contains a large amount of protein and other substances important for the body. If the beet is young, then its leaves and petioles can also be eaten by adding them to salads, soups, botvinia.

Beets can be bought at any time of the year. But in winter, it is often slightly frozen, spoiled or sluggish due to improper storage. Therefore, zealous housewives harvest this vegetable for future use in the form of pickles and marinades.

What kind of beets can be pickled

For pickling, both mature roots and small beets are suitable. The main thing is that they are strong, healthy, without black spots.

The beets should be of a deep burgundy color without whitish blotches on the cut and even more so without white circles.

Preparing beets for pickling

Trim the tops of the root crops, wash them thoroughly under running water with a brush.

To preserve most of the nutrients, it is recommended to boil the beets in their skins. To do this, immerse the vegetables in boiling water and cook until soft. According to some recipes, beets are boiled until half cooked. But in any case, you do not need to salt the water, as this impairs the taste of the beets.

In order for the beets to retain their burgundy color, some housewives advise adding vinegar to the water. If you also decide to take their advice, then you should be prepared for the fact that the beets will cook much longer.

But there is a way that beets will retain their color even without vinegar.

First, beets cannot stand boiling.! Even the darkest burgundy fruit will lose its color if boiled over high heat. Therefore, after dropping the beets into boiling water, do not leave the stove. Wait for the water to boil again, reduce heat to low, and close the pan with a lid. When boiling beets, the water should only slightly wobble.

Secondly, the beets must be properly cooled.... This applies to root vegetables, both in the skin and without it. Remove the cooked beets from the pan and immediately place them under running cold water. The beets can now be peeled easily. Then put it in the refrigerator until it cools completely. You will see what a rich color the fruit will turn into!

The next step is slicing. If the fruits are small, the beets can be pickled whole or by cutting into 2-4 pieces. Cut large beets into slices, cubes, cubes or strips. It all depends on the purpose for which you marinate this vegetable.

Pay special attention to the marinade. The classic marinade is prepared with the addition of only salt, sugar and vinegar. But there are many recipes according to which, in addition to these ingredients, other spices and spices are added. Most often, cinnamon, cloves, caraway seeds, onions, coriander are used for pickling beets. But for the sake of experiment, you can add other spices, according to your taste preferences.

Canned pickled beets with cloves

Ingredients:

• small beets - 1 kg.

For the marinade:

• beet broth - 1 l;
• sugar - 75 g;
• salt - 30 g;
• citric acid - 1/3 tsp;
• carnation - 1 bud;
• allspice - 3 peas.

Cooking method

• Wash the beets thoroughly with a brush under running water. Dip in a pot of boiling water, cook until tender.
• Soak in cold water for 10-15 minutes. Peel off the skin.
• Prepare sterile liter jars. Without cutting into pieces, fold the beets in them.
• Strain the beetroot broth through several layers of cheesecloth. Add salt, sugar, citric acid, cloves and pepper. Put on fire and boil for 5 minutes.
• Pour them over the beets, filling the jars to the top. Close the lids.
• Put the jars in a saucepan, pour hot water up to the shoulders. Sterilize 20 minutes from the moment the water boils.
• Seal tightly. Turn it upside down, wrap it up with a blanket. Leave to cool completely.

Pickled beets with horseradish

Ingredients:

• beets - 10 pcs.;
• grated horseradish root - 5 tbsp. l .;
• cumin seeds - 1 tbsp. l .;
• vinegar 9 percent - 100 ml;
• salt to taste;
• water.

Cooking method

• Wash the beets thoroughly, bake in the oven until soft. Refrigerate. Peel, cut into thin slices.
• Grate horseradish. Pour boiling water over the caraway seeds, stand for 1 minute, fold them onto a sieve.
• Combine the beets, horseradish and cumin in a bowl. Store tightly in a clean 3 liter jar.
• Prepare the marinade by mixing vinegar and half with water. Add salt to your liking. Pour over the beets so that the marinade is completely covered. Lay a little oppression on top.
• Place the jar in the refrigerator. After three days, the first sample can be removed. If you want to keep the beets as long as possible (for the winter), dilute the vinegar with a minimum amount of water, and add a little more salt.

Pickled canned beets with cinnamon

Ingredients:

• beets - 1.5 kg.

• water - 1 l;
• vinegar 5 percent - 60 ml;
• salt - 0.5 tsp;
• sugar - 100 g;
• cinnamon - on the tip of a knife;
• cloves - 6 buds;
• black peppercorns - 6 pcs.

Cooking method

• Prepare sterile jars with lids in advance.
• Wash the beets well with a brush. Without peeling, dip in boiling water and cook for 30-40 minutes, depending on the variety and size of the root vegetables.
• Cool under cold running water, peel, cut out defective spots. Cut into cubes.
• Fill the jars with chopped beets.
• Put sugar, salt, pepper, cinnamon and cloves in a pot of water. Bring to a boil, boil for 8-10 minutes. Pour in vinegar, stir.
• Pour the marinade over the beets. Cover the jars with lids. Place in a wide saucepan, pour hot water up to the shoulders of the jars. Sterilize 1 liter jars for 15 minutes, half liter jars - 12 minutes. Then roll it up tightly, turn it upside down, wrap it up with a blanket. Wait for it to cool completely.

Pickled beets without sterilization

Ingredients:

• small beets - 1.5 kg;
• water - 1 l;
• salt - 40 g;
• sugar - 40 g;
• vinegar (6%) - 60 ml;
• bay leaf - 2 pcs.;
• black peppercorns - 3-5 grains;
• cloves - 3 pcs.

Cooking method

• Wash the beets thoroughly, cook until soft. Cool under running water, peel. Cut into large cubes.
• Place in sterile liter jars. Pour boiling water over, cover with sterile lids and incubate for 10 minutes.
• Then drain the water through the lid with holes into the pan, add sugar, salt and spices at the rate. Boil the marinade for 5-7 minutes. Add vinegar at the very end.
• Pour the boiling marinade over the beets and immediately seal it tightly. Turn upside down, cool, wrapped in a blanket.

Pickled beetroot spicy

Ingredients;

• beets - 2 kg.

• water - 1 l;
• green dill - 10 g;
• cumin - a pinch;
• celery greens - 5 g;
• parsley greens - 5 g;
• hot red pepper - a small pod;
• bay leaf - 2 pcs.;
• ground coriander - 1 tsp;
• garlic - 3 cloves;
• salt - 40 g;
• sugar - 40 g;
• vinegar essence - 40 ml.

Cooking method

• Prepare the marinade ahead of time. To do this, pour water into a saucepan, put sugar and salt. Boil the liquid for 10 minutes.
• Put chopped herbs, peeled and sliced ​​garlic, bay leaf, coriander, pepper in the hot marinade. As soon as the water boils, remove the pan from the stove, close the lid and let it brew for 2-3 hours.
• Wash the beets with dark red pulp without peeling them, put them in boiling water and cook for 30 minutes. Cool under cold running water, remove the skin. Cut into long strips.
• Wash the liter jars thoroughly, sterilize. Place the beets tightly in them.
• Strain the marinade through several layers of cheesecloth, bring to a boil again. Add essence.
• Pour the hot marinade over the beets. Place the jars in a wide saucepan, fill up to the shoulders with water. Pasteurize for 25 minutes at 85 °. Seal tightly. Turn it upside down, wrap it up with a blanket. Cool completely in this form.

Video: pickled beets, a delicious recipe for the winter

Note to the hostess

If you add more vinegar to the beets prepared according to any of these recipes, then you can put them in clean jars, close them with ordinary nylon lids and put them in the refrigerator (closer to the freezer). There beets can be stored without loss of taste until spring.

Foreword

Beet blanks for the winter without sterilization began to appear more and more often on the shelves of cellars, since it is believed that this technique allows to preserve the amount of vitamins and microelements that this vegetable is so rich in to a greater extent. We decided to keep up with fashion and have collected the most delicious recipes.

Beetroot is extremely, and, moreover, serves as an indispensable ingredient for making borscht, salads, snacks, and many other delicious dishes. Blanks from it allow us to significantly diversify our daily diet. Pickled beets are recognized as one of the popular snacks for the winter, and the recipe for rolling without sterilization makes the taste brighter.

Pickled beets without sterilization

Cooking starts 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 tackle the beets. Rinse thoroughly and boil the vegetable. After the beets have cooled a little, you need to peel them, cut them into large pieces and place them in a sterile container prepared in advance. Season to your liking, pour in the hot marinade, then roll up. Pickled beetroot will serve as a great appetizer and will be an excellent base for various first courses.

Cutting the vegetable into large pieces

Marinating beets without a sterilization step can be a little different. Fruit juice comes in handy in this recipe. Such a blank is distinguished by its original taste and appetizing appearance. So, boil 1.5 kg of beets until they soften, cool and cut into circles. Arrange the resulting vegetable medallions in jars, alternating layers with fresh plums. In the next step, tackle the composition with which we will marinate 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 stock and roll up the jars. Since pickling beets without the hassle of sterilizing is pretty quick, you can use both recipes to experiment.

In order to prepare the first salad we have chosen 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 sautéed in vegetable oil until the frying acquires an appetizing golden hue. Grate the beets with 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 stew it all for another half an hour. After this time, we put the salad in a clean dish, roll it up and cover it with a warm blanket.

Sautéing vegetables in vegetable oil

For Korean beets, grate a raw vegetable (1 kg) using a special grater. Add 3 tablespoons of coarse salt, 5 tablespoons of sugar, and a set of Korean spices and some ground pepper. Also send 35 ml of table vinegar there. Chop half of the onion and 5 garlic cloves, then add them to the beetroot mixture. Next, you need to prepare an oil dressing for this snack. This is done very simply. The vegetable oil is heated in a skillet until the characteristic haze appears, after which it is added to the rest of the ingredients. The finished spicy salad, stirring well, distribute to the jars, cover with lids. Then we send the dish for storage in the refrigerator to wait for the winter.

Korean-style raw beetroot salad

Another interesting snack comes with carrots. According to the recipe for this blank, you will need 3 kg of beets. Boil the vegetable until half cooked. After the beets have cooled, grate them on a coarse grater. You should also do 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 mass to a boil and simmer over low heat until completely cooked, usually this process takes an hour. Distribute the snack among clean cans, close them, and wrap them in a blanket to keep them warm.

For harvesting, you need 3 kg of beets, it should be cut into strips, 1 kg of carrots, chopped on a grater, and 0.5 kg of onions and bell peppers, cut into cubes. Now tackle the tomato dressing. Pass 0.5 kg of tomatoes through a meat grinder (you can also grind them with a blender). Bring the resulting mashed potatoes to a boil, and then add 2 tablespoons of granulated sugar and table salt, and spices to your liking. After 15 minutes, fill in the beets, and after another 20 minutes, all the remaining ingredients of the future dressing. All together should be boiled for half an hour, after which the finished beet blank is distributed over pre-washed cans. The resulting product will allow the hostesses 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 be made from another tasty preparation for the winter, although it will be accepted 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 root vegetables. Boil them, then cool and peel by removing the skin. After that, 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 laid out in jars and rolled up. True, canning without sterilization forces such products to be stored at a low temperature, preferably in a refrigerator.

Beetroot sourdough is an extremely simple and very old recipe for harvesting this vegetable for the winter, beloved by our ancestors. Wash the root vegetables well and cut them up as you like. The form in this case is not essential. After that, place the prepared beets as tightly as possible in the sourdough containers and fill with brine made from 0.5 kg of salt and 10 liters of hot water. When doing this, remember that the liquid should cover the vegetables with three fingers. It remains only to put a press on top and send the entire batch of workpieces for a couple of weeks to a warm and dark place.

If, due to fermentation, foam appears, then it will need to be removed with a slotted spoon. Store sauerkraut in a cool place.

Storing pickled beets in a cold place

Beet syrup, such a healing dessert base, can be made in just a few hours! This is done according to an extremely simple recipe. Take 1kg of beets and cut them into slices. Then boil these pieces in hot water (about 2 L). When the root vegetable has softened, let it sit for a couple of hours. After this time, discard the vegetables in a colander, pouring the juice into a separate saucepan. Then put the liquid on fire and cook until tender. 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 beetroot caviar in your bins for the winter, you will also have to spend a couple of hours on the next recipe. For this preparation, grate 3 kg of raw vegetable on a coarse grater. In vegetable oil, salve 2 or 3 heads of chopped onions and a garlic head passed through a press. Add 1 kg of chopped tomatoes to the roast and simmer for 5 minutes. Next, pieces of one large bell pepper should be sent there. When the vegetable mixture boils, pour half a glass of vinegar, prepared beets, 2 tablespoons of salt and 0.5 cups of granulated sugar into it. After half an hour, it will be possible to remove the ready-made caviar from the stove, distribute it in glass containers, roll it up and wrap it up well to achieve the effect of self-sterilization.

And let's finish with the simplest one - freezing. Canning without sterilization can rightly be called and. 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. Put the workpiece in an airtight container and send it to 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 preliminary defrosting.

How do we usually use beets? Well, we'll cook borscht or add it to salads. Meanwhile, beets are ideal for harvesting for the winter, starting from a banal dressing for the same borscht, and ending with delicious marinades, of which there are also many. I’ll tell you about one of them: these are beets, pickled for the winter, without sterilization. Sweet and sour, pleasant to the taste marinade is surprisingly harmoniously combined with the taste of beets. Such a preparation can then also be used in salads, and served separately as an appetizer, and in soups, and together with the marinade!

Ingredients:

• beets - 1-1.5 kg,
• water for the marinade - 2.5-3 tbsp.,
• table vinegar (9%) - 120-150 ml,
• sugar - 1-2 tbsp. l. in the marinade + 1 tsp. when cooking beets,
• salt - 1 tsp.,
• allspice - 3-6 peas,
• cloves (buds) - 3-4 pcs.,
• laurel. sheet - 2 pcs.,
• cinnamon (optional) - 1 stick.

How to pickle beets for the winter (without sterilization)

First of all, we need to boil the beets. To do this, wash it thoroughly, it is even desirable to use a hard sponge or brush, and dip it into boiling water. The water level should be 5-8 cm above the beets. You do not need to add salt to it, but you can add a small spoonful of sugar - they say that this somewhat speeds up the cooking process. I can't say for sure whether it helps or not, but just in case I always add.

Cutting off the tails is also undesirable, because the more complete the beets are, the less juice they will lose during cooking, and the prettier it will turn out in the end. And, finally, so that all the beets cook quickly, it is better to choose medium-sized vegetables for pickling and about the same size.

Boil small beets for about 25-30 minutes. (depending on the size of vegetables, the time can be increased up to an hour), covering it with a lid, then directly in the saucepan we send it under a stream of cold water for about 15 minutes. Let cold water continuously pour on it all this time. Thus, the beets will quickly reach readiness, and then it will be simple and easy to peel them.

As soon as the beets have reached readiness (you can check this with a fork - they enter the finished vegetable very easily, like a knife into butter), peel and cut them as you prefer: rounds, cubes or cubes. Very small vegetables can be left whole.

Now it's time to prepare the cans - they must be washed and sterilized. Again, we choose the most convenient way for you - sterilization with steam or in the oven or microwave. For pickled beets, cans with a volume of up to 0.75 liters are suitable, their sterilization time is up to 10-15 minutes. over steam and in the oven and 2-3 min. in the microwave. The lids are also sterilizable, I usually let them boil for min. 10 and done. By the way, if you do not plan to store the beets for a long time, it is not necessary to sterilize the jars under it, it will be enough to wash them well. In such jars, pickled beets will perfectly stand in the refrigerator for up to 7 days.

Leave the jars to stand, covered with lids, for 10 minutes. Next, pour the water into a saucepan.

Throw in salt, sugar and spices. Bring the composition to a boil, then pour in the vinegar, and as soon as the marinade boils again, remove it from the stove and use it for its intended purpose, that is, pour it back into the jars with beets.

The marinade turns out to be very rich, of course, the amount of all components can be adjusted to your taste.

Tightly screw the filled jars with lids and, turning them over, leave them in the room until they cool. Beets marinated in this way will be ready in a day. For long-term storage, put it in a cool place.

Instructions for those who still do not dare to do without sterilization. Place the cans in a saucepan, the bottom of which is covered with a napkin, cover with lids, pour water over the "hangers", put on the stove, bring to a boil and boil for 7-10 minutes. Then roll it up.