Many housewives canned beets for the winter, most often as borsch or salad dressing. We offer you to get acquainted with the recipes for pickling root crops for future use. A vegetable harvested in this way can be either an independent dish or an addition to the preparation of others.

Winter blanks

For winter harvesting, whole, untouched root crops are selected. It is advisable to check one specimen from the selected batch for the presence of hard fibers; for this, several layers are cut off on it. At the same time, they look at the color of the cut, it should be monophonic, without white inclusions.

Pickled beets in jars

For preservation of pickled beets for the winter in cans, whole root crops are selected of the same size, 5-7 cm in diameter.

For the recipe you will need 1 kg of vegetable and components for the marinade:

• water - 1 l;
• salt - 20 g;
• sugar - 20 g;
• vinegar (9%) - 100 ml;
• black pepper - 2-3 peas.

Did you know? In І thousand BC e. beets in the Mediterranean countries were grown as a medicinal plant.

For pickling, the vegetable must be washed from dirt, trimmed roots and tails, boiled.

Further prepared in the following sequence:

1. Peel the root from the root.
2. Put the boiled vegetable in sterile jars.
3. Marinade from the above ingredients is boiled in a pan.
4. Hot pour the marinade in jars of vegetables, sterilized for 10-15 minutes.
5. Banks are rolled up, turned upside down, checked for preservation for leaks and wrapped.

Video: how to pickle beets in jars

Cubes for vinaigrette

Preservation is easy to prepare and convenient to use: open a can, drain the liquid and can be used.

For 1 kg of the main ingredient you need to take:

• water - 1 l;
• vinegar (9%) - 70 ml;
• salt - 25 g;
• sugar - 30 g;
• bay leaf - 2 pcs.;
• cloves - 4 pcs.;
• black pepper - 15 peas.

Important! In the recipe, it is important not to miss the moment of boiling the marinade to add vinegar, otherwise the workpiece will lose its rich red color.

Exit - 3 containers with a volume of 0.5 liters.

Cooking method:

1. Boil and cool the beets.
2. Put the marinade to boil: put all the spices in the saucepan with water except vinegar.
3. While preparing the marinade, cut the beets into cubes.
4. Remove seasonings from the boiled marinade, otherwise they will give an excessive spice up to bitterness.
5. Dip chopped vegetable into boiling brine.
6. As soon as the contents begin to boil, pour vinegar.
7. Leave to boil for 2 minutes under the lid.
8. Quickly lay out the contents on pre-prepared jars and roll up.

Video: how to make beetroot for the winter with diced beetroot cubes

Borsch dressing

You can prepare such a dressing with and without beans, and replace the tomato paste with fresh tomatoes.

For 2 kg of beets you will need:

• onions - 0.5 kg;
• tomato paste - 2 tbsp. l .;
• garlic - 3 cloves;
• boiled beans - 200 g;
• sunflower oil - 6 tbsp. l .;
• salt - 2 tbsp. l

Did you know? The inhabitants of Ancient Persia considered beets a symbol of contention.

Cooking Technology:

1. Boil and cool the beets.
2. The peeled and chopped onions are fried until golden brown.
3. Squeeze the garlic into the pan and add the paste, mix.
4. Grated beets are added to the pan and cook for 30 minutes over low heat.
5. Beans are sent to the contents, stewed for another 20 minutes.
6. Ready refueling is laid out on sterile containers and rolled up.

Beet tops

Many consider the tops to be waste, but young leaves contain no less nutrients than fruits. In addition, in many cuisines of the world, young leaves are an ingredient for salads.

For a simple five-minute recipe, you need the following ingredients:

• foliage (how much will be included in the selected container);
• salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• water - 1 l;
• vinegar (9%).

Important! If vinegar is contraindicated, it can be replaced with citric acid or juice. Proportions: 0.5 tsp. powder or 2 tbsp. juice per liter jar.

1. Cleared of garbage, washed and chopped foliage arbitrarily fits tightly into clean jars.
2. Bulk ingredients are put in a pan with water, mixed and brought to a boil.
3. 0.5 t. Of vinegar is poured into each can.
4. Pour hot marinade.
5. Sterilize for 5 minutes and roll up.

Fast cooking

Recipes for quick pickling beets without sterilization, given the availability of vegetables in the winter, is a real find. From the blanks you can prepare delicious dishes at home for any significant date.

For a snack

Ingredients for a half liter jar:

• garlic - 2 cloves;
• bay leaf - 2-3 pcs.;
• wine or apple vinegar (6%) - 1 tsp.
• pepper peas - 2-3 pcs.;
• any greens - a bunch.

Brine:

• water - 1 l;
• salt - 100 g.

Beets are pre-washed and boiled until half cooked.

Further actions:

1. Peel the root crop and cut into large slices.
2. Cook cold brine by dissolving the salt in water.
3. Place garlic, bay leaf and pepper at the bottom of the can.
4. Lay sliced ​​vegetables in layers with herbs.
5. Add vinegar, sunflower oil and pour brine.
6. Cover and leave to marinate at room temperature.
7. After a few days, you can try the dish and, if the degree of pickling suits, put in the refrigerator (store no more than a week).

"In Korean"

Such an appetizer is a solution to the question: how to pickle beets in a short time without boiling.

Necessary products per 1 kg of root crops:

• garlic - 5 cloves;
• vinegar (9%) - 20 ml;
• salt - 10 g;
• sugar - 10 g;
• vegetable oil - 100 ml;
• ground coriander beans and black pepper to taste.

Cooking Technology:

1. The washed beets are peeled and ground on a grater.
2. Season with salt and sprinkle with sugar.
3. Add chopped garlic, vinegar and spices to the pan with hot oil, keep on fire for less than a minute.
4. Pour the grated mixture with the resulting hot mixture and leave to soak for 3-4 hours.

Video: How to Make Korean-style Pickled Beets

Harvesting beets for the winter allows you to save time on the preparation of many dishes, while maintaining the useful properties of the root crop. In any recipe, you can make changes to your taste and make it more original.