Marinated beets for cold borscht: 8 quick and delicious canning recipes

Creating blanks for the winter is one of the options for storing crops. If there are vegetables, even in the cold winter, you can cook a first course and a light salad. For cold borscht, you will need pickled beets. In addition to adding to the dish, the mixture is used as a snack.

Principles of cooking beets for cold borscht for the winter

The final result depends on the ingredients used and the taste preferences of the hostess. Vinegar is the most common preservative. With the help of water, it is diluted to the desired concentration.

How to choose and prepare vegetables?

The taste of a pickled dish depends on the quality of the vegetable, so you need to choose the right one. The ideal option is a medium-sized table beet. We need fresh and strong root crops with no signs of damage and disease. After washing, the vegetables are cut into the desired shape.

Preparation of containers

Marinated beets are cooked in jars. The container must be clean, washed with soda and sterilized. The latter is done over steam or in the oven. If the jars are clean and heat-treated, the blank will be stored throughout the year.

How to pickle beets for cold borscht?

Among the large number of recipes, each housewife will choose what suits her best. The list includes both classic recipes and unusual ones with the addition of various ingredients. Other vegetables are often cut to the root crop.

Classic recipe

Only two words can be said about the prepared dish according to this recipe - fast and tasty. What ingredients are needed:

• beets - 1 kg;
• sugar - 4 tbsp. l.;
• s alt - 2 tsp;
• water - 800 ml;
• vinegar - 85 ml;
• black peppercorns.

Cooking steps:

1. After washing, the vegetable is cut into slices. While the root crop is resting, they are preparing the marinade.
2. Water mixed with s alt, sugar, pepper and vinegar.
3. The brine is brought to a boil.
4. Jars of vegetables are poured with marinade.

The blank is rolled up and wrapped in a warm blanket. After cooling slowly for a day, the vegetables are taken to the basement for storage.

With bite or citric acid

Products for the dish:

• beets - 1 kg;
• s alt - 55 g;
• sugar - 55g;
• vinegar - 110 ml;
• cold water - 1 l.

Preparation of canned beets is carried out according to the classic recipe. The only difference is that the root crop is rubbed on a large grater.

With greens

The recipe differs from others by adding greens during pickling. Root vegetables are boiled for 30 minutes. Chopped dill and parsley are added to the grated mass. The workpiece is poured with hot marinade.

With spices

When preparing the marinade, cinnamon, black peppercorns, bay leaf and cloves are added. The recipe is standard - preparing beets, boiling, chopping and pouring marinade. The root crop is stored for 1-2 years.

With horseradish and garlic

The cooking principle is the same as in the recipe with spices. The list of ingredients is the same, only garlic and horseradish are added. Beetroot is cut into strips in its raw form and is not boiled before. Harvested in pre-sterilized jars.

Beetroot, pickled whole

This method of cooking a vegetable allows you to use it not only for cold borscht. The root crop is cut into cubes and added to salads, served as a snack. The whole shape of the vegetable allows you to cut it into circles and more slices.

For the recipe, take root crops slightly smaller than average. The big one doesn't marinate well. After cooking, they are placed in a jar and poured with prepared brine.

Beets are marinated whole and stored in jars in the refrigerator. A vegetable is always at hand, and glass containers are covered with a plastic lid on top. For long-term storage, the container is sterilized in advance, and the jars are rolled up.

Carrot dressing

The combination of a vegetable with another root crop - carrots, makes the preparation universal. An open jar will allow you to cook borscht and a light snack for the festive table in winter.

Ingredients:

• beets - 1 kg;
• carrot - 300 g;
• sugar - 80g;
• s alt - 1 tsp;
• vinegar - 75 ml;
• vegetable oil - 55 ml;
• parsley and dill - 300g

Cooking the dish:

1. Beets and carrots are rubbed on a coarse grater.
2. Vegetables are sent to be fried in vegetable oil.
3. As soon as they release the juice, spices and vinegar are added.
4. The mass should be stewed within an hour after boiling.
5. The greens are added at the end and the mixture continues to simmer for another 20 minutes.
6. Gas filling is laid out in cans that roll up.

If desired, you can add sweet bell pepper and onion.

Spicy variant

What are the necessary ingredients for cooking:

• beets - 1 kg;
• garlic - 3 cloves;
• chili pepper - 1 pod;
• mixed greens - 1 bunch;
• coriander - half teaspoon;
• bay leaf - 3 pieces;
• water - 1 l;
• s alt - 1 tsp;
• sugar - 1 tbsp. l.

Cooking process:

1. First prepare the marinade. S alt, sugar and spices dissolve in soda. Spices are added.
2. After boiling, cook for 15 minutes.
3. The container is removed from the stove, and the marinade is infused for 2-3 hours.
4. Boiled beets are laid out in jars, pre-cut into sticks.
5. The containers are filled with marinade.

If the vegetable is planned to be used in the near future, the jars are covered with a nylon lid. For winter long-term storage, glass containers are sterilized and then rolled up with tin lids. In the first case, before pouring the marinade on the beets, it is preheated after infusion, otherwise the vegetables will not marinate.

Beetroot storage rules

Preservation, which is intended for long-term storage, must be indoors under certain conditions. First of all, the basement or cellar should be dark.

Direct sunlight will shorten storage time.

If this is not possible, the root crop is placed on closed shelves. In the room where there is conservation, the temperature should be strictly within 3-15 ° C. That's all the secrets.

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