Beetroot for the winter in jars recipes: 6 best ways to prepare a blank

Table Of Contents

The specifics of cooking beetroot for the winter
Recipes for blanks
Terms and rules for storing beetroot

There are many recipes for cooking beetroot for the winter in jars that allow you to save time, enjoy a vegetable dish in the cold season. For the preparation of conservation, no special financial costs or time are required. Even an inexperienced cook can make delicious beetroot in jars by following the tips below.

The specifics of cooking beetroot for the winter

Preparing beetroot for the winter involves sterilization of jars, the presence of the required vegetables in the recipe, a little time and good mood.

It is recommended to put a lot of greens, seasonings to make the taste rich.

Selection and preparation of beets

On the beets, the tops are preliminarily removed, washed under running water. Root vegetables are boiled until al dente. After, dipped in cold water for 5 minutes. Manipulation will help to condemn the fruit, the peel will peel off. Peel the vegetables, remove the tails, wash again, chop.

Suitable for conservation of any variety of beets, you can roll the beetroot for the winter at the beginning of the growing season or in May.

Tare requirements

Glass jars, bottles, cylinders and enameled containers are suitable for preservation. Containers must be transparent, without cracks. They are washed with a 2% hot solution of soda ash, rinsed with boiling water. Before filling, the container is sterilized by placing it on a boiling kettle, holding the jar upside down for 25 minutes.

When you need to prepare a large number of containers, it is better to sterilize them in the oven. Washed, dry containers are placed upside down on trays. Rubber lids and gaskets are sterilized in boiling water for 15 minutes before use.

Recipes for blanks

There are many recipes for beetroot for the winter, it is made with apples, garlic, herbs. You can cook the dish in a slow cooker or in the standard way.

Classic recipe

To prepare a classic beetroot blank, you will need the following products:

1 kg white cabbage, beets, carrots;
4 bulbs, tomatoes;
1 bunch parsley;
150g sugar;
3 tbsp s alt;
2 tbsp 9% vinegar;
sunflower oil.

Wash vegetables with herbs, remove skin from beets, carrots and onions. The first leaves are removed from the cabbage, chopped into strips. The rest of the vegetables are treated in the same way, only onions and tomatoes are cut into cubes. The components are placed in a deep container at the same time, except for greens, it is added 15 minutes before the end of cooking.

The vegetable mixture is s alted, poured in oil, stewed for half an hour. In the middle of cooking, add sugar, 5 minutes before the end of cooking, pour vinegar. You should get a red vegetable mixture with a pleasant aroma. It is poured into jars, cooled naturally.

Recipe without cabbage

To prepare a preserve without cabbage, use the above recipe without adding this vegetable. You can slightly reduce the amount of sugar and s alt.

With garlic

Prepare a beetroot dish with garlic according to a standard recipe, adding 10 cloves of a spicy vegetable to it. Finely chopped garlic is added at the end of the cooking process, stewed with carrots, onions.

With greens

Beetroot is widely cooked with lots of greens. They resort to the classic recipe, but add 2 bunches of parsley, dill, basil, green onions. You can replace the above components with your own.

With apples

Beetroot preservation with apples is incredibly tasty, it can be used as a dressing for first courses or an independent snack.

You will need the following products:

10 pieces of beets;
5 kg of Antonovka apples, the same number of sweet peppers, carrots, tomatoes, onions;
250g sugar;
2 tbsp s alt;
2 bunches of dill, parsley;
100 ml 9% vinegar;
250 ml sunflower oil.

Vegetables are pre-washed, apples are peeled. After that, they are rubbed on a coarse grater, the pepper is cut into thin strips, the onion is cut into small cubes, the same is done with tomatoes. Combine the vegetables in a saucepan with sugar and s alt, bring to a boil, cook for 20 minutes over low heat. Chopped parsley / dill, vinegar are added to the mass, brought to a boil again.The vegetable mass is laid out in sterilized containers, allowed to cool.

In the slow cooker

To cook beetroot in a slow cooker, use the following products:

5 kg beets, onions, carrots, tomatoes;
150g sunflower oil;
30g s alt;
2 tbsp sugar;
30 ml vinegar 9%;
70ml water;
3 bay leaves;
4-5 peppercorns.

Vegetables are cut, placed in a multicooker bowl, poured in water, oil, 1/3 of the vinegar written in the amount. Turn on the "extinguishing" mode for 60 minutes. The finished dish is distributed in containers, cooled.