How to salt beets quickly and tasty: an express recipe for guests and ways to preserve a vegetable for the winter

Beets are not only delicious, but also a very healthy vegetable. Its main advantage lies in the fact that both after cooking and after pickling, it retains all its beneficial features... But it is very important to have a source of vitamins in winter. This article provides the best step-by-step recipes on how to salt beets and how to speed up their cooking.

How to cook a vegetable before pickling

Before use, the root crop must be thoroughly washed. You can even use a hard sponge, because it is better to cook it in a peel. So the beets will not lose their color and flavor. Cutting off the tails is undesirable.

Boil water in a saucepan, put beets in it. The water should be 5-7 cm higher than the vegetable. Cook for 25-30 minutes. If it is very large, then the cooking time should be increased to one hour. Readiness is checked with a knife - it should easily enter the pulp.

Reference. After the end of cooking, it is advisable to pour the vegetable with cold water for 10-15 minutes. The water will have to be changed periodically. So the beets are fully cooked. It also makes subsequent cleaning easier.

Salting recipe for the winter without sterilization

This method of salting allows you to preserve a maximum of nutrients in the root crop. Moreover, the preparation is not difficult at all.

Ingredients:

• 1 kg of beets;
• 2.5 tbsp. water for the marinade;
• 120 ml 9% table vinegar;
• 1 tbsp. l. sugar in the marinade + 1 tsp. for cooking beets;
• 1 tsp salt;
• 3 peas of allspice;
• 3 pcs. carnations;
• 2 bay leaves.

Preparation:

1. Boil the beets with 1 tsp. Sahara. Clear.
2. Cut into cubes or cubes. If desired, small root vegetables can be left whole or cut in half.
3. Put the beets in a prepared jar and cover with boiling water.
4. Cover and leave for 10 minutes.
5. Drain the beetroot water from the jar into a saucepan. Add sugar, salt, pepper, bay leaves and cloves.
6. Bring the solution to a boil.
7. Pour in vinegar and bring to a boil again.
8. Pour the marinade over the beets.
9. Twist.

A delicious pickle recipe for borscht

This blank saves time when cooking borscht... It is also used as an independent dish.

Ingredients:

• 1 kg of beets;
• 1 liter of water;
• 200 ml of 9% vinegar;
• 1 tsp salt;
• 25 g sugar;
• 5 peas black pepper;
• 1 bay leaf;
• carnation, chilli optional.

Preparation:

1. Peel and grate the boiled beets.
2. In a saucepan, combine water, vinegar, salt, sugar and spices. Boil.
3. Put the beets in a jar and pour over the marinade.
4. Roll up.

Salting in Armenian - an eternal classic with new ingredients

An unusual appetizer with a tangy taste. Can be cut into smaller pieces before serving.

Ingredients:

• 5 kg of white cabbage;
• 500 g of beets;
• 500 g carrots;
• 1 hot pepper;
• 1 small horseradish root;
• 15 cloves of garlic;
• 1 liter of water;
• 1 tbsp. l. salt;
• 1 bay leaf;
• 1 dill umbrella;
• 1 pinch of cinnamon
• 3 black peppercorns.

Preparation:

1. Remove the top leaves from the cabbage. Cut the head of cabbage into 8 pieces.
2. Cut the carrots into small cubes.
3. Cut the beets into thin slices.
4. Grate horseradish on a fine grater.
5. Cut hot peppers into rings.
6. Garlic peel and leave the cloves intact.
7. Put the vegetables in layers in an enamel bowl, adding garlic, pepper and horseradish evenly.
8. In a separate saucepan, combine water, bay leaf, salt, black peppercorns and cinnamon. Boil.
9. Pour the brine over the vegetables. Put under oppression for 3-5 days in a warm place. Every day you need to release gas with a long needle.
10. Transfer to jars, store in a cool place.

Georgian preservation recipe

This recipe will appeal to lovers of spicy dishes.

Ingredients:

• 4 medium beets;
• 1 medium onion;
• 1 clove of garlic;
• 2 tbsp. l. tkemali sauce;
• 2 tbsp. l. vegetable oil;
• ground black pepper to taste;
• cilantro, dill and parsley to taste.

Preparation:

1. Cut the boiled beets into slices.
2. Chop the herbs and garlic.
3. Chop the onion in any way.
4. Mix all.
5. Season vegetables with sauce, vegetable oil and pepper.
6. Mix everything thoroughly.
7. The salad can be rolled up in a jar or consumed immediately.

Polish beets

The original combination of beetroot and horseradish root is considered traditional by the Poles. Fresh horseradish can be replaced with already grated and dried.

Ingredients:

• 500 g of beets;
• 20 g horseradish root;
• 1 tsp citric acid;
• 1 star anise;
• 14 peas of black pepper;
• 3 peas of allspice;
• 1 tbsp. l. salt;
• 1 tsp Sahara;
• 400 ml of water;
• 2 tbsp. l. 9% vinegar.

Preparation:

1. Grate boiled beets on a coarse grater.
2. Soak horseradish root in warm water for 10 minutes. Peel and finely grate.
3. Mix the beets and horseradish. Transfer to a jar.
4. In a saucepan, combine water, star anise, salt, sugar and peppers.
5. Bring the solution to a boil and add citric acid. Cook over low heat for 2 minutes.
6. Pour marinade over and roll up.

Ossetian salted beets

Cilantro and bitter pepper make the Caucasian dish spicy and spicy.

Ingredients:

• 3 kg of beets;
• 6 hot pepper pods;
• 100 g fresh cilantro;
• 200 ml of 4% vinegar;
• 200 ml of vegetable oil;
• 100 g of salt;
• 100 ml of vodka;
• 1 kg of onions.

Preparation:

1. Cut the boiled beets into strips, onions into half rings.
2. Chop cilantro, finely chop the pepper.
3. Place everything in an enamel bowl.
4. Add vegetable oil, salt and vinegar to vegetables.
5. Mix everything thoroughly, cover and leave for 3 days. Stir twice a day.
6. After the expiration date, add vodka to the beets and arrange in the jars. Pour the remaining juice on top.
7. Banks are sterilized in a large container. Roll up.

With onions and honey

An unusual combination eventually becomes a real dessert.

Ingredients:

• 2 kg of beets;
• 500 g of onions;
• 1 liter of water;
• 100 ml of apple cider vinegar;
• 100 g of natural honey;
• 1 tbsp. l. salt without a slide;
• pepper and cloves optional.

Preparation:

1. Peel the root vegetable and cut into slices. Put in a saucepan.
2. Boil water in a separate container. Add salt, spices, apple cider vinegar and honey.
3. Pour the marinade over the beets and boil for 3 minutes.
4. Using a slotted spoon, put the beets into the jars from the pan. Pour marinade over.
5. Roll up the banks.

Fast food preparation - in case you are waiting for guests

If it happens that guests are coming soon, and you really want to treat them with homemade beetroot treats, these tips will help:

1. Observe the temperature differences after half an hour of cooking. Leave the beets under running cold water for 10-15 minutes.
2. Place the root vegetable in boiling water, not cold water.
3. Boiling at very high temperatures also speeds up the process.
4. Oven baking is suitable for powerful ovens. Bake for 30-40 minutes at 180-200 degrees under foil.
5. Microwave is the fastest option. It only takes 20 minutes at medium power.
6. When cooking in a multicooker, pour water over the beets and cook for 40 minutes on the Steam, Cooking or Soup program. In this case, you can safely leave the process of tracking the vegetable and do other things.

Note! Extreme heat destroys the vitamin C in beets. Therefore, quick cooking often threatens with partial loss of nutrients.

Conclusion

Even a novice housewife can salt beets.With a minimum of ingredients, you get delicious and healthy snacks from your favorite root vegetable. And beetroot desserts will surprise your guests. The main thing is to follow the cooking technology so that the vegetable does not lose its beneficial properties.