The best recipes for pickled beets for the winter in jars: how to make blanks simple and tasty

Vegetable lovers know that their taste can be enjoyed not only during the ripening season, but throughout the winter. Such crops include beets. Did you know that there are dozens of ways to harvest beets for the winter?

Especially for you, we have selected the most varied and delicious recipes: without vinegar, without sterilization, with other vegetables, with spices. All recipes are easy to prepare, but we can assure you that your guests will demand to write off the recipe after a delicious dinner! Do not forget to share your impressions in the comments below the article.

Preparing beets for pickling

Proper preparation will ensure that the taste is preserved, benefits and beet colors. There are just a few rules to follow.

Root vegetable clean from tops and impurities. Best washed in cold water. If the beets have a lot of black spots, it is best not to use them for pickling. It is permissible to cut off small spots, but it is desirable that the beets are strong and healthy.

Do not peel off the peel before cooking, so the beneficial substances will remain in the vegetable. As soon as the water boils, reduce the heat. It will take a long time to cook, but the taste and color will not disappoint you. Cook the beets until they are almost cooked.

Important! You don't need to salt the water.

So the beets are cooked. We take it out of the pan and immediately direct it under a stream of cold water. Another way is to put ice water into a container and put vegetables there for a few minutes. Then, after removing them from the water, put the beets in the refrigerator, there they should cool completely.

Why this is done:

• saturated color is preserved;
• all useful properties are preserved in the vegetable;
• there is no loss of taste;
• the peel is easily peeled off.

Best pickled beetroot recipes

There are various ways to marinate beets. Experienced housewives, by trial and error, find the optimal recipe. Today we will introduce you to the most successful recipes - with them the beets turn out tasty, juicy, and the cooking process is simplified.

For hotter lovers - pickle beets with horseradish

What you need:

• 1.5 kg of beets;
• 300 g of vegetable oil;
• 500 g horseradish (root);
• 100-150 g sugar;
• 1 tbsp. l. salt;
• 300 g vinegar (6% is best);
• ground pepper - at will and taste.

Note! The recipe requires pre-soaking vegetables for a long time (6-8 hours).

Cooking method:

1. Prepare fresh and healthy vegetables. Also pay attention to horseradish. It should not be old, withered, soft.
2. Prepare jars. They must be clean, dry and warm.
3. Soak horseradish roots in cold water overnight. You can leave them, leaving for work, and start cooking in the evening.
4. After the time has passed, rinse the roots, peel off the top layer. Cut off the beginning and end.
5. Grate on a coarse grater.
6. Beets also need to be chopped. A medium grater will do.
7. In a saucepan, combine all the ingredients except the vinegar.
8. Heat to about 70-75 ° C, then pour in the vinegar, stir. Can be removed from heat.
9. Transfer the mixture to the jars.You do not need to wait until it cools down, lay the hot composition.
10. Cover with lids.
11. Sterilize for 30 minutes.
12. Close the covers, put in a dark place.

Beets marinated with onions

Ingredients:

• 1 kg of beets;
• 200-250 g of onions;
• 1 liter of water;
• 50 g of salt;
• spices to taste and desire: allspice, peppercorns

Cooking method:

1. Prepare the beets. Boil until cooked through. Cool properly and cut into cubes.
2. Cut the onions into rings (large).
3. If using spices, place them at the very bottom of the container.
4. Next, alternate between beets and onions.
5. Put water on fire, add salt to cold water.
6. Once the water has boiled, remove from heat and pour over vegetables.
7. Cover with a lid.
8. Sterilize for at least 40 minutes.
9. Cool closed jars in a dark place.

Such pickled beets for the winter in jars are distinguished by the lack of sweetness in the taste.

Beets with peppers and tomatoes for the winter: a delicious recipe

Ingredients:

• 3 kg of beets;
• 1 kg of tomatoes;
• 500 g of pepper;
• 3 heads of garlic;
• 150 g sugar;
• 1 onion;
• 50 g of salt;
• any greens to taste;
• 200 ml vinegar;
• 500 ml of oil.

Cooking method:

1. Cook the beets. Grate cooled down on a coarse grater.
2. Rinse the rest of the vegetables thoroughly.
3. Finely chop the tomatoes.
4. Chop the bell pepper.
5. Place a saucepan and skillet over the fire. Fry the onions in a frying pan, in a saucepan mix chopped garlic, tomatoes, peppers, add salt, sugar, vinegar, oil.
6. Bring to a boil.
7. Add the grated beets 5 minutes after the start of the boil.
8. Add chopped herbs a minute before cooking.
9. Transfer the hot workpiece to sterilized jars.

Advice... The best herbs to use are parsley. It is in this recipe that she will give the desired flavor. Use small and young tomatoes.

Grated pickled beets - recipe for harvesting for the winter

Ingredients:

• 1 kg of beets;
• 1 liter of water;
• allspice;
• Bay leaf;
• 50 g sugar;
• 50 g of salt.

How to cook:

1. Prepare the beets thoroughly. Inspect for damage. Boil, cool in the refrigerator, peel.
2. Grate the beets on a coarse to medium grater.
3. Sterilize empty jars, boil lids.
4. Place allspice and bay leaves on the bottom of the jar.
5. Place the grated beets in a container.
6. Start cooking the marinade.
7. Add salt and sugar to boiling water, stir for a long time and thoroughly.
8. After three minutes, remove from heat, pour vegetables.
9. Pour vinegar on top.
10. Close the lids, turn the cans over, cool in a dark place.

This appetizer is perfect with pasta, fried potatoes. Toast the bread on both sides in vegetable oil and your guests will eat all the beets without any addition.

Step by step instructions: how to prepare beets for the vinaigrette in jars for the winter

If you are a very prudent hostess, you will surely use this recipe. There is not always a lot of time for refreshments before guests arrive. If you marinate beets in advance for the winter, then it will take a minimum of time to prepare the vinaigrette.

Ingredients:

• 2 kg of beets;
• 1 liter of water;
• 60 g of salt;
• 60 g sugar;
• 2 tsp vinegar;
• peppercorns;
• cinnamon and allspice - optional.

Cooking method:

1. Boil the root vegetable, cool, peel.
2. Cut into cubes.
3. Put the pepper and whatever spices you want on the bottom of the jar. The main thing is not to overdo it.
4. Place the chopped vegetable on top.
5. Put water on fire.
6. Add salt and sugar to boiling water. Stir.
7. Fill the jars. Leave it on for 10 minutes.
8. Drain the water back. Boil again.
9. Repeat the procedure one more time.
10. When pouring vegetables for the final time, add vinegar to the jar immediately after boiling water.
11. Close the jars.
12. Enjoy quick-cooking salads in the winter cold.

Advice... For a more piquant taste, you can add mustard beans.

Whole pickled beets recipe

Root vegetables should be small to medium in size. You don't need to cut a large vegetable in half to fit in the jar.Take care in advance of a container of a suitable size. And the pickling recipe itself is very simple.

Ingredients:

• 1-1.5 kg of beets;
• 100 g sugar;
• 50 ml vinegar;
• a large pinch of salt;
• black pepper;
• 1 liter of water;
• carnation.

Cooking method:

1. Boil the beets.
2. Cool in cold water, then refrigerate.
3. Clean up.
4. Sterilize the jars, boil the lids.
5. Place the vegetable in a jar.
6. Start cooking the marinade. Put water on fire.
7. Add pepper, salt, sugar, cloves to cold water.
8. Bring to a boil. Cook for 10 minutes.
9. Add vinegar after 10 minutes. Bring to a boil.
10. Cook for no more than a minute.
11. Fill the jars.
12. Roll up, wrap up.

Complete cooling of the cans should occur no earlier than 48 hours. Therefore, do not lower the banks into the cellar for the first two days.

Beetroot in Georgian

The recipe is simple and does not require sterilization, which captivates the hostesses.

Ingredients:

• 3-4 medium beets;
• 100 ml vinegar (9%);
• 0.5 l of water;
• 1-2 large onions;
• 100 g sugar;
• 100 g of salt;
• cloves;
• pepper.

Cooking method:

1. Cut (best in slices) the cooked vegetable. Cool and clean beforehand.
2. Chop the onion into large rings.
3. Put some of the onions on the bottom of the container, then some of the beets.
4. Alternate layers all the way to the top of the can.
5. Put the water to boil. Add salt, sugar and all the spices at once. Bring to a boil.
6. Cook for 7 minutes.
7. Add vinegar.
8. Pour the hot marinade over the pre-cooked vegetables.
9. Roll up the cans and put them in a dark place, wrapped in a blanket, for two days.

Pickled beets, canned with cloves

Spice lovers will definitely appreciate this recipe.

Ingredients:

• 3-4 medium root vegetables;
• peppercorns;
• cloves;
• 1 tbsp. l. Sahara;
• a large pinch of salt;
• 1 liter of water;
• a small glass of vinegar.

Cooking method:

1. Boil the beets until cooked, cool and peel.
2. Cut into slices.
3. Place neatly in a jar, leaving 2 cm on top.
4. Put water to boil, in which immediately add salt, sugar, cloves and pepper.
5. Boil for 5 minutes.
6. Pour in all the vinegar. Boil for 10-15 seconds.
7. Pour vegetables with hot marinade.
8. Roll up the lids, do not put them directly into the refrigerator. You must wait until the jars cool naturally.

Ingredients for the recipe for harvesting beets for the winter in cans for borscht without vinegar

It is very convenient to cook borscht when the ingredients are ready in advance. No need to bother working with a grater, pre-cooking vegetables. I wanted a delicious soup - cook it quickly and with pleasure.

Pay attention to the lack of a bite in the composition.

Ingredients:

• 1-1.5 kg of beets;
• 0.5 kg of Bulgarian pepper;
• 1 kg tomato;
• 2 carrots;
• 200 ml of vegetable oil;
• ground black pepper;
• Bay leaf;
• cloves;
• 2 large onions.

Cooking method:

1. Chop the onion and bell pepper.
2. Fry over low heat.
3. Grate the cooked peeled beets on a medium grater.
4. Chop the tomatoes.
5. Grate the carrots on a fine grater.
6. Combine onions, carrots, beets, tomatoes.
7. Put simmer on fire.
8. After 20 minutes, add the onion and bell pepper.
9. Stir well, add salt and spices. Simmer for 10 minutes.
10. Transfer the hot dressing to sterilized jars, roll up and wrap it up for a day. Store upside down for the first day.

Beets marinated with cloves

Ingredients:

• 1.5 kg of beets;
• carnation buds (2-3 pcs.);
• 60 ml vinegar;
• 40 g sugar;
• 40 g of salt;
• Bay leaf;
• peppercorns;
• 1 liter of water.

How to cook:

1. Prepare the beets.
2. Sterilize the jars.
3. Cut the beets into cubes and place in a jar.
4. Put water on fire.
5. Pour boiling water over the vegetables. Leave it on for 10 minutes. Drain the water back into the pot.
6. Add salt, sugar and all the spices. Boil for 5 minutes.
7. Pour vinegar into the marinade.
8. Tighten the lids immediately, turn the cans over, and wrap them in a warm jacket or blanket.

Important! Remember to boil the lids.

How to spin for the winter

Beets are perfectly stored all winter without losing their taste and useful properties.Housewives know two ways of harvesting: with sterilization and without sterilization. Do not forget that the jars must be sterilized in both cases before being filled with vegetables. A boiling kettle, a saucepan of boiling water, or an oven works well for this. But after laying the vegetables, sterilization of the filled cans is not always necessary.

With sterilization

So, you have sterilized the cans, boiled the lids. What's next? Then choose any recipe you like, add vegetables, add herbs, spices. Put water with sugar and salt on the fire. Once the water boils, add the vinegar and pour over the vegetables. Now, cover the jars with lids and send them to sterilize. Pots with a wide, flat bottom work well for this purpose.

The sterilization process is long, at least 40 minutes. But the blanks made in this way are stored much longer and allow you to use a minimum of vinegar.

Without sterilization

If you do not want to complicate the process, then you can twist the cans without sterilization. Do not forget that the initial preparation of cans and lids is still necessary.

How to pickle vegetables and what replaces sterilization? Lots of vinegar and triple pouring.

Triple shading assumes the following:

1. Boil water.
2. Pour boiling water over vegetables. Leave it on for 10 minutes.
3. Drain the water back into the pot, bring to a boil again.
4. Pour boiling water over the vegetables, leave for another 10 minutes.
5. Drain, boil.
6. Add salt, sugar, spices to boiling water.
7. Boil for 7 minutes.
8. Add vinegar at the very end.
9. Pour over vegetables.
10. Now the banks can be rolled up.

There is no time saving as such, since it is necessary to wait time between fillings.

Read also:

What to do when beet leaves turn yellow and it does not grow?

How to plant beets in the winter correctly.

When to remove beets from the garden for storage.

Let's sum up

Beets are a healthy and tasty vegetable that can be easily pickled for the winter. Beets go well with peppers, tomatoes, cloves, and onions. Vegetables can be preserved in various forms: whole, grated, cut into cubes or slices. You can prepare a dressing for borscht or a base for a vinaigrette. This saves a lot of cooking time if guests are already on the doorstep.

Beets are pickled for the winter using sterilization or triple pouring. In both cases, the vegetable remains juicy, tasty and does not lose its beneficial properties.