Beetroot preparations for the winter: 20 best step-by-step cooking recipes

Beet blanks for the winter have a pleasant and unusual taste. Dishes are sure to decorate the dining table and will be a great addition to any side dish. Numerous recipes differ in the ingredients used and how they are prepared. You must first choose the right products and prepare the container. If you follow the proportions specified in the instructions and other recommendations, you will be able to do everything without errors.

Principles of preserving beets for the winter

Before you start conservation, you need to decide on the recipe. After that, vegetables are carefully selected and containers are prepared.

Selection and preparation of vegetables

To make the dish tasty, you need to choose fresh, high-quality vegetables. The surface must be smooth, without damage and signs of decay. For cooking, it is better to take medium-sized young beets with a bright red interior without white streaks.

The vegetable is thoroughly washed, the tail and tops are cut off. Then the root crop is dipped in cold water and boiled for 43 minutes. As soon as the vegetable has cooled, remove the skin. Then the beets are cut as indicated in the instructions for the recipe.

How to properly prepare containers for seaming

In order for the snack to be well stored, it is important to choose and prepare the container correctly:

all containers are inspected for chips and cracks;
the selected container is washed with soda or soapy water;
at the last stage, jars are sterilized over hot water steam.

What to make from beets for the winter: recipes

Tested, best recipes will help you prepare a tasty, he althy and unusual dish. They are based on simple and affordable components.

The classic way for the winter in banks

In the classic version of the recipe, in addition to the root crop, there are spices and spices. The result is a dressing for salads and first courses. To prepare preservation, you will need liter jars and the following components:

root crop - 340 g;
s alt - 37g;
sugar - 43g;
garlic - 34g;
vinegar - 45 ml;
peppercorns and cloves;
hot pepper - half a pod.

It won't take long to prepare the dish:

boiled red vegetable is cut into pieces and distributed among containers;
add a few cloves of hot pepper and garlic cloves;
add s alt, sugar and spices to water, bring to a boil, cook for 12 minutes and pour in vinegar;
ready brine is poured into vegetables and rolled up.

Option without sterilization

The finished dish has a slightly spicy aftertaste. You will need the following ingredients:

beets - 900 g;
vinegar - 160 ml;
s alt - 12 g;
lavrushka - 2 pieces;
peppercorns;
cinnamon - half a stick.

Canning steps:

pieces of boiled root vegetables are lowered into sterilized containers;
boil water with spices;
Pour the prepared marinade over the vegetables and screw on the lids.

Beet caviar

The dish is delicious and tender. To prepare a snack, you will need the following products:

beets - 550 g;
sugar - 72 g;
s alt - 16 g;
vinegar - 45 ml;
vegetable oil - 55 ml;
ground pepper.

Step by step instructions:

the root crop is crushed with a blender;
add spices, vinegar, oil;
the resulting gruel is boiled for 16 minutes;
ready-made caviar is laid out in prepared containers.

With horseradish and garlic

This recipe is suitable for lovers of spicy snacks. To work, you will need the following components:

root crop - 1.6 kg;
horseradish - 170 g;
garlic - 210g;
vinegar - 55 ml;
sugar - 140 g;
ground pepper;
s alt - 72 g;
sunflower oil - 120 ml.

Preservation is quick and easy:

vegetables are chopped in a blender;
Pour oil into a large container, wait for it to boil;
add chopped vegetables;
pour spices and pepper;
garlic is added 6 minutes before cooking;
at the last minute of cooking pour vinegar;
flavored appetizer ready to be served in jars.

Kuban style

To preserve a red vegetable, you will need components such as:

peppercorns;
carnation;
lavrushka - 2 pieces;
cinnamon;
s alt - 210 g each;
vinegar - 82 ml.

The cooking process looks like this:

prepared spices are first put into the container;
then stack boiled root cut into slices;
pouring marinade;
sterilize the container for 12 minutes.

With citric acid

Root prepared according to this recipe is ideal for dressing borscht and adding to salads. To roll up the dish, you will need the following ingredients:

beets - 900 kg;
s alt - 24 g;
citric acid.

Cooking will not cause difficulties even for novice housewives:

water with s alt and citric acid is brought to a boil;
boiled vegetable is crushed with a grater;
beetroot strips stuffed tightly into prepared jars;
pouring brine;
jars with contents will be sterilized for 25 minutes.

With beans

Necessary ingredients for making salad for winter storage:

beans - 550 g;
root crop - 900 g;
onion - 60 g;
tomato paste - 57g;
s alt - 37g;
sugar - 70 g;
vinegar - 55 ml;
ground pepper.

The salad preparation process includes the following steps:

beans are soaked in water for 1.5 hours, then boiled until fully cooked;
grind all prepared vegetables;
beans are first placed in a deep container, then the rest of the vegetables, water, oil and spices are added;
stew vegetables for 35 minutes;
Vinegar is poured in 11 minutes before the end of cooking;
the finished salad is put into a container and rolled up.

With zucchini

Delicious and he althy twist is obtained from beets with zucchini. Ingredients you will need:

root crop, onion and zucchini - 1.2 kg each;
vinegar - 240 ml;
oil - 90 ml;
sugar - 190 g;
s alt - 37g;
peppercorns;
lavrushka - 3 pieces.

Step-by-step preparation of the appetizer:

root and zucchini should be grated on a medium grater;
onion finely chopped;
dissolve vinegar, s alt, sugar, oil and spices in water;
onions are added to the boiling brine, and after 4 minutes all other vegetables;
the finished snack is put into jars and sterilized for 9 minutes.

With bow

The dish is being prepared with the following ingredients:

root crop - 3.6 kg;
onion - 410 g;
sunflower oil - 240 ml;
apple cider vinegar - 78 ml;
s alt and sugar.

Canned food is easy to prepare:

vegetables are grated;
add oil to water and bring to a boil;
dip chopped vegetables in liquid;
sprinkle s alt and sugar;
after 12 minutes pour vinegar;
ready pickles are distributed in containers.

With tomatoes

For spinning, you will need to prepare the following components:

tomatoes - 900 kg;
root crop - 280 g;
sugar - 130 g;
garlic - 43g;
dill umbrella;
peppercorns;
vinegar - 45 ml.

It won't take long to cook:

the root crop and garlic are cut into thin plates, placed in a container;
add dill, peppers and tomatoes;
pour in hot water and after 8 minutes pour it into the pan;
add s alt, sugar, spices, boil and pour in vinegar;
Pour vegetables with marinade.

With mushrooms

You can also close the beets for the winter with mushrooms, for this you will need:

mushrooms - 210 g;
bell pepper - 180 g;
carrot - 120 g;
onion - 54 g;
tomatoes - 450 g;
vinegar - 35 ml;
vegetable oil - 160 ml;
parsley.

The work sequence is as follows:

carrots and root crops are grated, peppers are cut into strips;
carrots, onions and peppers are sautéed in oil;
mushrooms are fried separately and beets are stewed;
fried vegetables are placed in a deep bowl for further stewing, mushrooms, beets, spices are added;
4 minutes before readiness drain the vinegar;
salad is distributed into containers and sterilized for 14 minutes.

Korean

The dish is slightly spicy and fragrant. Preservation is stored throughout the winter. For cooking, you will need the following ingredients:

red root vegetables - 550g;
garlic - 34g;
vinegar - 53 ml;
s alt - 18 g;
sugar - 25g;
vegetable oil - 110 ml.

The cooking method is as follows:

beets are rubbed on a special Korean-style carrot grater;
add spices;
Pour oil into a saucepan, add finely chopped garlic and bring the mass to a boil;
Pour boiling oil over a vegetable and pour in vinegar;
ready salad is laid out in containers;
sterilized 16 minutes;
at the last stage, it remains to tighten the lids of the jars.

Beet kvass

The drink contains many useful ingredients. Ingredients needed for cooking:

beets - 310 g;
sugar - 160 g;
crackers - 110 g;
flour - 45g

All of the above components are packed tightly in a container, poured with water and left to ferment for 5 days. Then the jar is moved to a cool place.

With pepper

To prepare this dish, you will need the following ingredients:

beets - 2.9 kg;
bell pepper - 450 g;
onion - 70 g;
vinegar - 90 ml;
sugar - 220 g;
s alt - 47 g.

The instruction will help you prepare the appetizer correctly:

root crop is grated;
onion and bell pepper cut into cubes;
dissolve spices, vinegar in water and bring to a boil;
add onions and peppers to the boiling marinade, stew for 6 minutes;
then immerse the beets and continue to simmer for another 28 minutes;
salad is laid out in jars and sterilized for 14 minutes.

No Vinegar

The benefits of a dish without vinegar are greatly exceeded. To prepare a snack, you will need the following components:

beets - 450 g;
peppercorns;
lavrushka - 3 pieces;
s alt - 45 g;
citric acid - 7 g;
sugar - 65 g.

The work involves the following actions:

boiled root cut into cubes;
put lavrushka with pepper in a jar, then vegetable sticks;
dissolve citric acid, spices in water and bring to a boil;
marinade is poured over a red vegetable into a prepared container.

Sauerkraut

Sauerkraut is added to salads, vinaigrettes, used as a snack or dressing for borscht:

Prepare small beets. It should be thoroughly washed and cleaned.
Water with s alt and sugar is brought to a boil.
Vegetables are put in a large container and poured with the resulting brine.
Cover with a lid, put a load and clean in a warm place for two weeks. Periodically, the resulting foam should be removed from the surface of the brine.

Borscht dressing

The following ingredients are required for preservation:

beets - 2.7 kg;
onion - 45 g;
tomatoes and bell peppers - 450 g each;
carrot - 900 g;
s alt and sugar - 55g each

The appetizer is prepared following the following sequence of actions:

tomatoes are crushed in a blender;
root cut into bars;
carrots are grated;
onion and bell pepper cut into cubes;
tomato mass is brought to a boil and boiled with spices for 16 minutes;
then add the root vegetable, and after 18 minutes the rest of the vegetables and cook for another 25 minutes;
hot mixture is poured into jars.

Beet juice

To make beetroot juice, you will need the vegetable itself and sugar:

The root crop is passed through a meat grinder, then the juice is squeezed out.
Sugar is added to the resulting liquid.
The mixture is boiled until the sugar is completely dissolved.
Pour juice into prepared jars and seal immediately.

Beetroot syrup

The washed and peeled root crop is placed in a large container, poured with water and boiled for 3.5 hours. The juice is then squeezed and boiled until it thickens. The syrup is poured into jars and covered with lids.

Whole beets for the winter

The following products are prepared for the dish:

root small size;
peppercorns;
lavrushka - 2 pieces;
s alt - 550 g;
sugar - 45g;
vinegar - 53 ml.

Cooking is easy:

boil the root vegetable in a saucepan for 45 minutes;
Peppers and lavrushka are put in a jar;
lay root crops;
dissolve s alt, sugar and vinegar in water, bring to a boil;
Beets are poured with ready-made marinade and jars are sterilized for 27 minutes.

Expiry date and storage rules for blanks

Containers with canned beets are stored in a dark, cool place with good ventilation. Under such conditions, the snack is stored for two years.