Beet marinade for the winter: recipes and 6 easy cooking methods, storage

Among the recipes for vegetable preparations for the winter, a special place can be identified with beet marinade, which, after heat treatment, is able to retain properties that are beneficial to the body. The jar is opened as a borscht dressing, an ingredient for a salad (for example, herring under a fur coat). But many use it as a favorite snack, the taste of which they remember from childhood.

Features of cooking beetroot marinade

In order to get a wonderful result and roll up a delicious beetroot product in jars, you need to know the basic principles of making a marinade

Product selection rules

For canning, you need to look at the beets for spoilage. It is most convenient to cook vegetables of the same size. So it will be more convenient to track the process of cooking beets, since most often they require pre-treatment - the vegetable is boiled or baked in the oven.

After cleaning, the beets must be crushed. There are several ways: grate on the coarse side of the grater, there is also an option when the beets are cut into pieces, thin sticks or cubes (as for vinaigrette).

The composition of the marinade depends on taste preferences. Mandatory components will be preservatives: s alt without iodine, vinegar (can be replaced with citric acid) and sugar. Spices are often picked by the hostess herself.

How to prepare the container

You will need glass jars, which must first be washed with a solution of soda and then sterilized.

Only these methods can destroy all bacteria:

• hold over the steam for at least 10 minutes;
• roast in the oven at 60 ° C for about a quarter of an hour;
• use the microwave.

Lids should not be treated like this. They need to be boiled.

How to make beet marinade for the winter

The amount of beets in the recipes will not be indicated, because it all depends on the method of cutting. In extreme cases, the marinade can be left in the refrigerator and used for a new portion of the workpiece.

Advice! For cooking, the marinade will need to be drained.

Easy recipe

The classic version is suitable for direct consumption and as an ingredient in other recipes.

Marinade composition:

• water - 2 l;
• s alt, vinegar and sugar in equal amounts - 2 tbsp. l.

Cooking:

1. Rinse the beets, cut off the tails and pour water from the tap. Cook until fully cooked.
2. Clean and shape.
3. Place the composition in prepared jars, filling up to the shoulders, without tamping.
4. Separately place the saucepan for the preparation of the marinade, pouring all the indicated ingredients into it.
5. Wait for it to boil and fill the beets in jars with the hot mixture.

Immediately seal, turn over and cool, covered with a blanket.

In a frying pan

Appetizer with sweet and sour marinade will instantly sell at the table.

For 1 kg of beets you need the following set of products:

• vinegar 6% - 150 ml;
• s alt - 10 g;
• vegetable oil - 2 tbsp. l.;
• honey - 1 tbsp. l.;
• boiled cooled water - 100 ml;
• bay leaf - 2 pieces;
• black pepper - 4 peas;
• onion - 2 pieces

Cooking process:

1. In this case, it is not necessary to boil the beets. It must be washed, peeled and grated for Korean snacks.
2. Sauté in butter in a frying pan, and after a quarter of an hour add chopped onion.
3. Fry for another 10 minutes over medium heat and add the rest of the ingredients.
4. Leave on the stove under the lid until the vegetables are ready and arrange in a glass container.

Seal and cool.

"Like a canteen"

Leave the previous composition, just remove the honey and add a little sugar.The changes will affect only the method of making the marinade. Beets will need to be washed, dried and baked in the oven, wrapped in foil. After removing the skin - grate. Put the vegetables, alternating layers, and pour the marinade, which boil on the stove.

With garlic

Garlic always gives a certain piquancy and pleasant aroma. For the marinade it will need about 4 cloves. But if you want to get spicier, then you can add more and include a mixture of peppers.

Onion in this case is not needed. Put the prepared beets in a jar in layers, alternating with spices, pour boiling liquid with vinegar (you can take wine).

With bow

It is better to use a purple tender variety of onion and add 2 tsp to the marinade. mustard seeds to get an original snack dish prepared for the winter. Pre-boil the beets until half cooked, it is not worth grinding much when cutting.Put, alternating vegetables, in a jar and pour hot marinade. Sterilization in boiling water is required. The time depends on the size of the dish. For containers of 0.5 liters, keep a quarter of an hour.

Recipe for multicooker

Pre-boil clean and peeled small beets in the "Cooking" mode for about half an hour. After a signal, drain the liquid and add vegetable oil, chopped garlic and onion. In the "Baking" mode, leave for another 20 minutes. Stew the remaining quarter of an hour already with 100 ml of tomato paste, which in this recipe will replace the usual vinegar, and any spices.

How to properly store the finished product

Cold place beetroot marinade is necessary if the jars have not been sterilized. In other cases, it is enough to store the workpiece at a temperature not exceeding 25 degrees in a dark place.

If the marinade level is observed, which should completely cover the vegetables, it will be possible to preserve the bright color of the workpiece.

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