The best beetroot preparations for the winter: how to cook unusual and tasty

Many gardeners and housewives like to make winter preparations from beets: caviar, salads, beetroot soup and hot snacks. Dishes serve as an excellent addition to the table, supplying the body with useful vitamins and minerals.

Snacks are low in calories, so they are also suitable for diet meals. Let's take a closer look at what are preparations for the winter from beets and how to preserve them correctly.

The best ways to harvest beets for the winter

There are many ways to prepare a vegetable. Some housewives prefer traditional canning with vinegar, others like non-sterilization methods. Consider the most popular and delicious beetroot dishes that are prepared for the winter.

Pickled beets for making borscht and various salads

Even a novice cook will be able to cook delicious borsch with this appetizer. The billet gives the borsch a beautiful and appetizing color, rich and aromatic taste.

For cooking you will need:

• 600 g of beets;
• 500 ml of water;
• 100 ml vinegar 9%;
• 10 g salt;
• 30 g sugar;
• 2 bay leaves;
• 4 black peppercorns;
• cloves to taste.

Cooking method:

1. Wash the root vegetable and boil in the peel until tender.
2. Prepare the marinade by mixing water, spices and vinegar.
3. Cool vegetables, peel and cut into thin strips. Place in a clean jar.
4. Pour marinade over, cover and refrigerate for 24 hours.
5. The product is ready to use. In addition to being added to borsch, the appetizer is also used as an independent dish. It is recommended to add vegetable oil before serving.

Grated pickled beets for cold borscht in jars: a recipe without sterilization

A quick and easy recipe takes a minimum of time. The appetizer is juicy and crispy.

To prepare a pickled piece you need:

• 2 kg of beets;
• 700 g tomatoes;
• 500 g onions;
• 250 g sweet pepper;
• 3 garlic;
• 40 g of vegetable oil;
• 60 g of salt.

How to cook:

1. Wash and peel all vegetables. Cut the onion into half rings, sweet pepper into thin strips.
2. Fry chopped garlic, pepper and onion in vegetable oil. Add 1-2 red peppercorns if desired.
3. Pour boiling water over the tomatoes, leave for half an hour. Then peel the fruit.
4. Skip the tomatoes through a meat grinder.
5. Grate the beets on a medium grater, place in a dish for stewing. Simmer the vegetable for half an hour over low heat.
6. Stir all the ingredients together. Leave on the stove for 10-15 minutes.
7. Arrange the snack in clean jars.

Bohemian beetroot salad with cabbage

A tasty and healthy snack will decorate any table. The salad goes well with side dishes, first and second courses.

What products are needed:

• 1 kg of beets;
• 1 kg of cabbage;
• 200 g onions;
• 1 liter of water;
• 50 g sugar;
• 30 g salt;
• 45 ml vinegar.

How to cook:

1. Wash, boil and peel the root crop. Cut into strips or grate on a coarse grater.
2. Cut the onion into rings, peel the cabbage from the top leaf and chop.
3. Add salt and sugar to boiling water. Boil vegetables for 10 minutes, then add vinegar.
4. Arrange the hot salad in sterile jars.

Beetroot with garlic - a simple and tasty way to preserve

The dish serves as an effective prevention of flu and colds in the winter season, so it is useful for both adults and children.

You will need the following ingredients:

• 700 g of beets;
• 80 g sugar;
• 50 g of salt;
• 3 bay leaves;
• 25 ml vinegar;
• 5 black peppercorns.

How to cook:

1. Rinse, boil and peel the beets. Cut the cooled root vegetable into small cubes.
2. Peel the garlic and place it in a jar with the beets.
3. Prepare the marinade: add sugar, salt, pepper and laurel leaves to the water. Bring to a boil and add vinegar essence.
4. Seal the blanks and send them for sterilization for 15 minutes.

Beetroot with carrots for the winter

Cooking beetroot for the winter takes only 1-2 hours, and a healthy snack helps to cook borscht as soon as possible.

For cooking you will need:

• 2 kg of beets;
• 700 g carrots;
• 600 g of tomatoes;
• 100 g of garlic;
• 500 g bell pepper;
• 350 ml of vegetable oil;
• 200 g of greens;
• 320 g sugar;
• 140 g of salt.

Cooking technology:

1. Rinse the tomatoes, mince or blender. Finely chop the greens and onions, pass the garlic through a press.
2. Cut the pepper into strips, grate the carrots on a coarse grater.
3. Stir all vegetables, cover with oil and vinegar, add salt and sugar.
4. Leave the vegetables for 1.5-2 hours.
5. Divide into clean jars and send for sterilization for 20 minutes.
6. Roll up in a thick blanket and turn over until it cools completely.

Beetroot caviar with apples

Original homemade caviar will decorate the festive table. The dish looks very appetizing and goes well with any food.

To prepare caviar you will need:

• 1 kg of beets;
• 1 kg of green apples;
• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 1 kg of carrots;
• 75 g sugar;
• 1 chilli pod
• 300 g of garlic;
• 200 ml of vegetable oil;
• 150 g lemon.

How to cook:

1. Cut the onion into half rings, mince the tomatoes and chili. Chop beets, carrots and apples on a medium grater. Cut the bell peppers into cubes.
2. Simmer all vegetables in a deep saucepan for 1 hour.
3. Add chopped garlic, salt, sugar and lemon juice and simmer for 10 minutes.
4. Spread the caviar in sterilized jars, roll up and leave for a day.

Beets marinated in apple juice with plums

Plums give the snack a sweet, pleasant taste. Sweet and sour pickled beets are in perfect harmony with meat dishes and poultry dishes.

Ingredient List:

• 1.5 kg of beets;
• 1 kg of plums;
• 200 g sugar;
• 1.2 liters of apple juice;
• 30 g of salt.

Cooking method:

1. Rinse the beets, boil until half cooked. Cool, peel and cut into thin slices.
2. Rinse the plums, remove the seeds.
3. Put a layer of beets in a jar, then a layer of plums, and so on until the very top.
4. Boil the marinade from juice, sugar and salt. Pour boiling liquid into jars.
5. Sterilize the snack for 15 minutes.
6. Close the lids and cool.

Very tasty caviar from beets and carrots for the winter

The appetizer is used as a filling for sandwiches or as a preparation for borscht or beetroot. The dish is prepared very easily and does not require sterilization.

Grocery list:

• 2 kg of beets;
• 600 g carrots;
• 500 g onions;
• 50 ml of vegetable oil;
• 120 g sugar;
• 100 g of salt;
• 30 ml vinegar.

How to cook:

1. Rinse all vegetables, peel them. Grind the root vegetables in a food processor or meat grinder.
2. Mix thoroughly, cook for an hour over medium heat. Stir occasionally.
3. Add vegetable oil and vinegar to a saucepan. Salt and sugar.
4. Mix everything thoroughly, leave for another 15 minutes.
5. Put caviar in clean containers, roll up the lids.

Frozen beets in the freezer

Beets retain their flavor and health benefits when frozen.Such a blank is a real lifesaver for all housewives. For freezing, the root crops are washed, peeled and cut into strips.

The vegetable is laid out in small containers or bags and placed in the freezer. Use frozen beets in side dishes, salads and soups.

Horseradish, grated with beets - a spicy sauce in Russian style

Horseradish with beets "Russian-style" is a favorite snack of those who prefer spicy and spicy dishes. No special culinary skills are required for cooking.

It is enough to take the following products:

• 500 g of beets;
• 300 g of grated horseradish;
• 500 ml of water;
• 40 ml vinegar 9%;
• 40 g sugar;
• 40 g of salt.

Cooking method:

1. Prepare the marinade: add salt and sugar to the water, bring to a boil and leave for 1-2 minutes. Turn off heat and pour in vinegar, mix thoroughly.
2. Rinse horseradish root and beetroot, grate on a fine grater.
3. Pour the marinade into the appetizer, mix thoroughly and arrange in sterile containers.

Boiled beets for the winter in jars: a recipe with citric acid

Boiled beets have a soft texture and a pleasant aroma. Using citric acid instead of vinegar makes the preparation even more tender and tasty.

What you need:

• 1 kg of beets;
• 10 g citric acid;
• 30 g pepper mixture;
• 120 g of vegetable oil;
• salt to taste.

How to cook:

1. Rinse the beets, cook until soft. Cool, peel and cut into thin strips. Divide into banks.
2. Heat vegetable oil, add salt, pepper and citric acid mixture. Add mint, basil, parsley, coriander to taste.
3. Pour the liquid over the beets into the jars and shake until all the ingredients are mixed.
4. Close the lids, store in the refrigerator.

Beetroot salad for the winter with bell pepper and onions

Bell pepper makes the snack brighter and more attractive. Cookies use yellow or red peppers as they have a sweeter taste.

Ingredient List:

• 1 kg of beets;
• 0.5 kg of onions;
• 1 kg of bell pepper;
• 200 g tomato paste;
• 180 g sugar;
• 40 g of salt;
• 80 ml vinegar;
• 200 g of vegetable oil.

How to cook:

1. Wash and peel the beets, chop on a fine grater.
2. Cut onion into half rings, pepper into strips.
3. Mix all ingredients, add vegetable oil, salt and sugar. Simmer on low heat for half an hour, then add tomato paste. After 5 minutes, pour in the vinegar, mix.
4. Cool and place in clean jars.

Beetroot salad for the winter with beans

Beans have a positive effect on human immunity, improve digestion and normalize the stomach.

To prepare a healthy salad, use:

• 2 kg of beets;
• 300 g beans;
• 2 kg of carrots;
• 1 kg of onions;
• 500 ml of water;
• 300 ml of vegetable oil;
• 150 ml vinegar;
• 100 g sugar;
• 100 g of salt.

Cooking technology:

1. Rinse all vegetables. Boil the beets and cut into small cubes or strips.
2. Boil the beans and transfer to a bowl, cool.
3. Peel and grate raw carrots, peel the onion and cut into half rings.
4. Fry onions and carrots in a frying pan. Put all the ingredients in a large cauldron, add vinegar and spices to taste, mix thoroughly.
5. Simmer for half an hour, then cool and put in jars.

Korean beetroot salad

Korean cuisine is renowned for its spicy and original dishes. They are combined with rye bread, side dishes, boiled vegetables.

For cooking you will need:

• 1 kg of beets;
• 1 head of garlic;
• 100 ml of vegetable oil;
• 40 ml vinegar;
• 30 g coriander;
• 20 g black pepper;
• 20 g red hot pepper;
• 20 g sweet paprika;
• 10 g salt;
• 30 g sugar.

How to cook:

1. Rinse the beets under running water, peel, cut into medium-sized slices.
2. Peel and chop the garlic.
3. Fry all the spices in vegetable oil, stir quickly and remove from heat.
4. In a deep bowl, mix the beets and spices, pour in the vinegar, add sugar and salt.
5. Leave the snack for 20 minutes at room temperature, arrange in sterile containers.
6. Store in a dark place.

Read also:

We stock the dried beets correctly together with the tops and use them in cooking.

How to treat beetroot cercosporosis and prevent the appearance of this disease.

How to ferment beets at home.

Tips and tricks for making and seaming cans

To make snacks as juicy as possible and stored for a long time, use only whole jars without chips and cracks. Housewives recommend preparing containers and lids in advance, rinsing and drying them. For sterilization, use pots with boiling water, multicooker, aero grill. Modern appliances allow you to spend a minimum of time preparing kitchen utensils.

Sugar and sugar are used as the main ingredient. juicy beetroot varieties... For example, Red Ball, Detroit, Mulatto. Dishes from them are juicy and aromatic. Before cooking, be sure to thoroughly wash root vegetables and other products under running water. Otherwise, winter snacks will go bad quickly. The workpieces are stored in a cool and ventilated place: pantry, cellar, basement. In extreme cases, they are placed in the refrigerator.

Important! The vegetable goes well with carrots, bell peppers and herbs. It is advised to use dill, pepper, bay leaf as spices. Sweet spices such as cinnamon or ginger are not recommended.

Conclusion

How to close beets for the winter in jars? The most important thing is to choose juicy and crunchy table varieties. Vegetables should be even, free from scratches or damage. It is better to harvest in small portions, 4-6 cans at a time.

A prerequisite for blanks is a competent storage organization. The jars are thoroughly washed and sterilized so that snacks can be easily stored throughout the winter. Canned vegetables are served with meat, boiled and fried potatoes, soups, main courses and salads.