Pickled beets for the winter for cold weather: 7 simple step-by-step recipes

There are preparations that save time. First of all, these are seasonings for soups. I took out a jar, opened it, put a few spoons into the soup - there is no need to fry, boil or bake anything, everything is already ready and put into jars. An ideal example of practicality is pickled beets for cold borscht. This dish came to us from Ukraine, and they started making dressing for it recently.

Another advantage of the preparation is that it is appropriate to use it as a regular snack or as an addition to a side dish.

In addition, the beets do not need to be cooked for a long time - when placed in jars, they will quickly pickle.

To ensure that pickled beets for cold borscht are stored for a long time and do not become moldy, it is recommended that after placing them in jars, pour a thin layer of vegetable oil on top of each of them, and only then roll up the lids.

There is another secret to preparing excellent beets - adding grape vinegar instead of regular vinegar. Although an ordinary one can sparkle with bright flavors if you add herbs and spices to it. Nutmeg, cloves, coriander, black and white peppers are best suited for this.

The total cooking time for pickled beets is 30 minutes.

Beet caviar for the winter in jars with tomatoes and onions

What is caviar?
- The same salad with various vegetables, only not chopped with a knife, but chopped on a grater or pureed in a blender. This preparation of beets in winter is very convenient. In addition, we know that this vegetable is great for the digestive system. I wanted something light as a side dish, so I opened the jar and enjoy. We will need:

beets - 2 kg
onions - 1/2 kg
tomatoes - 2 kg
carrots - 1/2 kg
bell pepper – 1/2 kg
hot chili pepper - 1 pc.
garlic - 1 cup peeled
vegetable oil - 1/2 l
salt, pepper to taste
black pepper
dill and parsley

We do not pre-cook or stew vegetables. Simply peel, remove seeds and cut into pieces for further chopping. We take turns passing carrots, peppers, beets and tomatoes through a meat grinder. Cut the onion into small cubes and peel the garlic.

Pour vegetable oil into a deep frying pan and first fry the onions. You will immediately feel the amazing aroma.

After a few minutes, you can add the beetroot porridge into the pan. The fire should be low, and be sure to stir during the cooking process so that the caviar does not burn.

Next, add the chopped bell pepper, chop the hot pepper along with it, and stir the whole mass.

Finally, we also add the grated tomatoes to the total mass, which makes it more liquid and is not so dangerous that it will burn. Garlic, passed through a press or meat grinder, is also added to the caviar. Cook the caviar over low heat until thickened (about 30 minutes). Salt and pepper to taste. As a guide, I use 1.5 tablespoons of salt for this amount.

The caviar is almost ready. All that remains is to chop the fresh parsley and dill. Pour in, stir the whole mass, bring to a boil and turn off.

Place in sterilized jars and seal with lids. We turn the jars upside down and wrap them in a warm blanket.

Recipe for appetizer Beet salad with cabbage without cooking

And now I want to suggest not pickling beets, but sort of fermenting them, and doing this together with cabbage. How do you look at this? The result will be a cool Russian dish, which is very juicy, crispy and incredibly beautiful. Place such a bucket on the holiday table, of course you will need to make a table setting and eat to your health.

We will need:

Stages:

1. First, to prepare the beets and cabbage, make the filling. Pour 1 liter of water + 50 g of salt (2 tablespoons with a large heap). Boil the brine.

Meanwhile, handle the vegetables, chop the cabbage into squares with a sharp knife, and the peeled fresh beets into circles. Chop the celery leaves quite coarsely, the hot pepper into rings, and the garlic into small pieces. Place a layer of beets in a bucket, then a layer of cabbage. Sprinkle the surface with garlic, celery leaves and hot peppers. And so on, a layer of beets, cabbage... etc.

2. Then pour boiling brine over the vegetables. Cover them with a plate so that there is pressure and the marinade is above the ingredients.

3. Close the lid of the bucket (on one side so that it is slightly open), but so that there is air access so that the vegetables do not suffocate. Ferment at room temperature for 4-5 days.

4. Well, then try it, wow, it’s impossible to resist. It’s so delicious, you can even drink the brine, I assure you. Happy discoveries! Good luck.

Beetroot kvass at home - recipe for a 3 liter jar

Beet kvass can be very easily and simply prepared at home. It is perfect for both cold beet soup and regular borscht. You can even freeze it in the form of cubes and add it to the finished dish for beauty and deliciousness.

This drink is very useful for high blood pressure, great for weight loss... – its beneficial properties are countless, and just like that – it’s very tasty to taste in the heat!

We'll look at how to make such delicious kvass in this wonderful video.

As we can see, making such kvass is easy and simple!

Cooking for your health!

Instant pickled beets as an appetizer with garlic

This vegetable is an ideal product for pickling. The dish turns out tasty and appetizing; it can be used independently, added to vinaigrette or borscht. The recipe is simple, prepares quickly, and turns out original.

Ingredients:

2 medium beets;
0.5 teaspoons salt;
a pinch of black pepper;
a pinch of coriander;
2 cloves of garlic;
50 ml. vegetable oil;
vinegar 5%.

Cooking steps:

1. Boil the beets for 1.5 hours, cool slightly, and cut into cubes. I transfer the chopped vegetables into a convenient jar with a lid.

2. Prepare the dressing: heat the vegetable oil in the microwave for 20-30 seconds. It should become slightly warm. I add salt, pepper, coriander, crushed garlic to the oil and mix well. I pour the dressing into a jar of beets. I fill the jar with vinegar to full volume. I have weak vinegar, five percent, so I close it with a lid.

3. I send the workpiece to the refrigerator; it is enough to keep it in this state for 4-6 hours. During this time, the beets will be completely marinated.

If you do not need to store it for a long time, then replace vinegar with citric acid.

The appetizer turns out to be savory, suitable as a side dish for meat or any porridge. It will delight you with its taste and bright colors, and can be stored in the refrigerator for 2 weeks. Cook with pleasure, eat for health!

Whole pickled beets

Beautiful and juicy beets are completely soaked in the marinade and give a unique and rich taste in winter.

The uniqueness of the product lies in the fact that it can be prepared in any way you like. If you want to cut it into borscht, please. I urgently need to chop the salad - no problem. The holidays are coming and you need to prepare herring under a fur coat and vinaigrette? There is enough product for everyone.

It is recommended to sterilize jars in advance. To do this, bake them in the oven at a temperature of 180 o C for about 5 minutes.

So! For preservation we select only the best and highest quality products:

whole beets (3 – 5 pieces, so that they fit in the container);
peppercorns (5 pcs.);
bay leaf (1 pc.);
drinking water (1 l);
salt (2 tablespoons);
sugar (1 tablespoon);
vinegar 9% (2 tablespoons).

Prepare all the necessary products and start cooking.

1. First, cook the whole root vegetables. Because of their size, they must cook very quickly. Therefore, make sure that they do not overcook. 40 minutes on low heat is enough.

2. Remove them from the stove, drain the water and let them brew. Wait until all the tubers have cooled completely.

3. Peel them and trim the edges on both sides.

4. Take our sterilized jars. Place spices (peppercorns and bay leaf) on the bottom.

5. Take the beets and compact them tightly into each jar.

Prepare the brine.

1. Pour filtered water into any clean container. Add the main ingredients (sugar, salt and vinegar). Mix the mixture well and place on high heat. When the broth begins to boil, reduce the temperature to a minimum and cook for another 2 minutes. Stir the mixture constantly until all ingredients dissolve.

2. Pour the finished mixture up to the neck into each container.

3. Tighten the lids carefully and very tightly and turn them over.

4. We wait for it to cool down and put it in a room with a low temperature.

Ideally pickled whole fruits are suitable for any winter dishes. This valuable treasure will save any holiday and will become an indispensable ingredient in any kitchen.

Discover the new and wonderful world of beet twists. Then in winter you will always have delicious and wonderful dishes.

Did you like the topic? See other culinary masterpieces on our website “Simply Smak”. Here you will find only the best recipes for ordinary meals and luxurious holidays.

Monday, October 2, 2022

Beets pickled in jars for the winter are not only a delicious savory snack, but also the basis for salads, as well as cold soups (kholodnik and beetroot soups). Today I will share with you a proven recipe for pickling the most delicious beets - this is exactly how my mother prepares them for the winter.

In general, for pickling you can use fruits of any size and variety, but I (like my mother) have the smallest beets, which always remain after harvesting. For many years now, my parents have been growing beets of the Mona variety (if you want, you can find a lot of information about it on the Internet) and are very pleased with the results.

As you will notice in the recipe, we will be canning the beets without sterilizing them. However, by adding a decent amount of salt, sugar and table vinegar, the marinade will not only be quite rich and concentrated (when preparing cold dishes, just dilute it with water), but also contributes to long-term storage of the product, even in a city apartment.

Beetroot for borscht

This preparation is not only a classic dressing. It is an independent dish from which, for example, you can make delicious diet sandwiches.

large fresh beets;
allspice – 6-9 pcs.;
dried cloves – 5-7 pcs.;
bay leaf – 3-4 pcs.

Marinade:

sugar – 40 g;
water – 1 l;
coarse table salt – 40 g;
apple cider vinegar 9% – 60 ml.

Boil or bake the beets until tender. Cool it, peel it and grate it. Transfer grated vegetables into sterile jars and add spices.

Pour salt and sugar into the water, put it on the fire and wait for it to boil. Remove the mixture from the heat and add vinegar.

Pour the prepared marinade into jars. We seal the jars hermetically and place them upside down.

Korean pickled beets recipe

For those who like it spicy, I advise you to pickle beets in Korean. This is a great option for dressing without cooking. It can be used within a day.

To prepare this recipe, you will need to purchase Korean carrot seasoning. In addition to this, you need one kilogram of beets and the same amount of onions.

You will also need:

refined vegetable oil with flavor – 0.5 tbsp.;
vinegar essence 70% - 2.5 tbsp;
4-5 teeth garlic;
granulated sugar, salt.

We start by peeling the beets. Then you need to grate it using a Korean vegetable cutter. Or grate on a regular grater with large holes.

Add three tbsp to it. l. sugar, seasoning, 1 tsp. salt. We also pour in the vinegar and add the garlic squeezed out through a press. Mix everything and leave for half an hour.

Peel the onions and cut them into half rings. Fry it in oil until golden brown. Drain the oil through a sieve into a bowl with the beets; we don’t need the onion.

Mix, put in a container, close, put in the refrigerator for a day. After 24 hours, the original snack is considered ready.

You can use some of it right away and put the rest in the cellar for storage.

Salad of beans and beets with vegetables for the winter. Step by step recipe

Bean salad with beets and vegetables for the winter

If you would like to prepare a delicious salad of beets and beans with vegetables for the winter, we will be happy to offer you a good recipe. A bean and vegetable salad made according to our recipe is not just a quick preparation for the winter, it is a wonderful appetizer, an excellent addition to the main meat or fish dish, plus, if desired, a dressing for aromatic red borscht or cabbage soup.

We will prepare a salad or, in other words, an appetizer of beets and beans for the winter. This salad will have a rich red color, an indescribable aroma and a special taste. It will be satisfying, nutritious, and healthy for children and adults.

So, we are preparing a salad with beets for the winter, what products will be needed:

2 kg. fresh beets (dark burgundy);
2 kg. carrots (preferably with a thin core);
2 kg. golden, white or red (does not matter) onions;
2 kg. any variety of tomatoes;
4 large glasses of shelled beans (red can be used);
500 ml. (0.5 l.) odorless vegetable oil;
4 tablespoons of salt (without a slide);
4 tablespoons (with a heap of sugar);
500 ml. (half a liter) distilled water;
6% vinegar 1 measuring cup (200 ml).

This amount of products is enough for 9.5-10 liters of ready-made salad.

Helpful information! If you prepare more or less beet salad with beans and vegetables, then please follow the proportion of products, otherwise the result may not be as desired.

How to prepare a winter salad with beans and vegetables, what the steps should be.

Recipe for salad with beans, beets and vegetables step by step

Step 1. Before preparing the salad, soak the beans in warm water 12 hours before, that is, overnight.

Step 2. Wash all the vegetables and place them to dry on paper towels.

Step 3. Take a large saucepan or basin that can be placed on the fire.

Step 4. Grate the carrots in Korean style, and then in some places chop more vegetables with a knife so that the straws are not too long. Place the product in the pan.

Step 5. Add beets, grated on a coarse grater, to the carrots.

Step 6. Cut the onion into half rings, and if the onions are too large, then into quarter rings. Place it in the pan with the ingredients there.

Step 7. Cut small tomatoes in half, larger ones into slices. If you use Cherry, leave them whole. Add them to the pan.

Winter beans with vegetables

Attention! If you are preparing a salad for the winter with beans and vegetables, then you can use any variety of tomatoes for it, including the Cherry variety. If desired, vegetables can be peeled first.

Step 8. Salad with beets for the winter requires the preparation of a special marinade, which is what you need to do now.

Attention! To make a truly delicious beet salad for the winter, with a beautiful color and pleasant aroma, it is important to strictly observe the proportions of the products for preparing the marinade. For the marinade, mix all the ingredients except vinegar, that is, sugar, salt, water and oil. If desired, you can add ground black pepper or a mixture of peppers to the marinade (to your taste)

Bulk products should be well dissolved in water, and therefore we recommend taking warm water

If desired, you can add ground black pepper or a mixture of peppers (to your taste) to the marinade. Bulk products should be well dissolved in water, and therefore we recommend taking warm water

For the marinade, mix all the ingredients except vinegar, that is, sugar, salt, water and oil. If desired, you can add ground black pepper or a mixture of peppers (to your taste) to the marinade. Bulk products should be well dissolved in water, and therefore we recommend taking warm water.

Step 9. Let the vegetables warm up, pour the marinade over them, mix and leave until the food begins to boil. After this, reduce the heat to low and continue to simmer, stirring the food periodically with a spatula, for 90 minutes.

Step 10. After an hour and a half of simmering the products in the marinade over the fire, add vinegar essence to them and cook for about another 20 minutes, no more.

Step 11. Place the prepared beet salad with hot vegetables into jars, close the lids and roll up using a seaming machine.

Attention! Jars and lids should be sterilized before laying out the salad. We recommend taking small containers, 500 ml is enough, then the products can be quickly consumed without leaving them open for storage

To seal beetroot snacks for the winter, you can use screw jars.

The beet salad with beans is ready for the winter, let it cool completely in the room, and then take it out for storage in the cellar, pantry or put it in the refrigerator.

How to prepare cold beetroot soup (kholodnik) with kefir

Everyone knows how beneficial kefir is for human health. Beetroot soup prepared with it is especially nutritious and healthy. Light, tasty, rich in vitamins and minerals, it strengthens the immune system, normalizes intestinal microflora, improves the tone of the nervous system, and increases hemoglobin levels. And how easy the soup is to prepare, you can see for yourself right now - read on for the recipe!

Let's take for the recipe:

Beetroot – 500 g
Boiled eggs – 3 pcs
Cucumbers – 250 g
Green onions – 25 g
Dill – 20 g
Kefir – 1 l
Water – 300-500 ml
Wine vinegar – 1 tbsp.
Sugar – 1 tsp.
Salt - to taste

Preparation:

1. Of course, beets can simply be boiled in water. But we'll bake it in the oven. These beetroots have a richer taste and retain a bright burgundy color. Young root vegetables are baked for 40 minutes. Old and large fruits – up to 2 hours. Wrap the beets in foil and place in the oven at 180 degrees.

2. Cool the finished fruits and remove the skin. Then grate it on a coarse grater. Everything is very easy, simple. The flesh is firm but soft.

3. Now cut the eggs and cucumbers into small cubes. If the peel on the cucumbers is too hard, peel the fruit. Using a knife, chop the green onion, dill and, if you want, you can also take parsley.

4. Place all ingredients in one large bowl and fill with a liter of the fattest kefir.

5. Add a tablespoon of wine vinegar or any other natural vinegar. Or you can replace it with lemon juice. Next, we adjust the taste the way you like. Add a little salt and sugar. Stir and taste

Don't oversalt! Do it carefully and consistently

6. Stir the beetroot soup and add 300 or even 500 ml of cold boiled water. Stir and pour into plates. Add sour cream and decorate with a slice of egg and herbs.

It makes an amazing soup. Very light, tender, but at the same time, satisfying and nutritious. Be sure to prepare such a miracle. Your family will surely love it!

Classic cold brew with vinegar - the most delicious recipe

This light first course is just perfect for hot days.

Let's prepare the products:

boiled eggs – 5 pcs;
radishes – 5 pcs;
fresh cucumber – 2-3 pcs;
green onions, dill;
boiled beets – 4-5 pcs;
sugar, salt and vinegar - to taste
water – 2.5 – 3 l.

First you need to boil and cool the water. Cut the radish and cucumber into strips.

Finely chop the green onions and dill, the eggs into small pieces and place them in a container with the radish and cucumber, mixing everything.

Grate the boiled beets on a coarse grater, add salt, sugar, vinegar and mix.

Add water.

Place 2-3 tablespoons of chopped vegetable mixture, a scoop of liquid with beets and sour cream on a plate.

You can mix everything at once, or you can store beets with liquid and chopped vegetables separately in containers in the refrigerator.

How to roll up borscht seasoning from tomatoes and bell peppers

This seasoning for borscht is as simple as possible. There will not be an abundance of vegetables here, but, on the contrary, there will be a minimal set. You can use this preparation instead of tomato or, but frying will have to be done from fresh vegetables.

Ingredients for 3.5 l:

tomatoes - 3 kg
sweet pepper - 0.5 kg
salt - 1 tbsp. with a slide

Preparation:

1. Wash the tomatoes thoroughly; do not allow dirt to get into the preservation. Cut them into large quarters, cutting out the stem. If there are spoiled areas on the tomato, they must be removed.

2.Remove the seed box from the pepper and cut it into large squares.

3. First load the tomatoes into the pan and place on the stove. Heat vegetables over medium heat. During the heating process, the fruits will begin to release juice and become soft.

4.Now add chopped pepper and salt, grind the mass a little more with a blender. Now it will not be possible to do this until it is completely smooth, since the vegetables are still almost raw. Don’t worry, the grinding procedure will be repeated later.

5.Cover the pan and bring the mixture to a boil. When the pepper has boiled for 5 minutes, run the blender again. This time turn everything into a homogeneous liquid without large pieces. Be sure to skim off any foam that forms.

6. Boil the borscht dressing for 10 minutes, skimming off the foam and stirring as you go.

7.Pour into sterilized jars, roll up the lids (boiled) and wrap upside down. Leave for a day to continue sterilization.

8. Quick borscht seasoning is ready. Its preparation will take a minimum of time. And in winter you won’t need to buy tomato paste in the store. Instead, you will use this natural product with the aroma of bell pepper. Store jars in a cool, dark place.

Beet juice

Beet juice has the effect of an energy drinkBeet juice

Beet juice recipe

To prepare you will need: Recipe:

Without removing the skin, place the washed beets in a saucepan over water (on a wire rack or on cheesecloth so that the roots do not touch the water) and blanch over steam for 25-30 minutes.
Grind without peeling in any way (on a grater, in a meat grinder, in a blender, etc.) and squeeze out the juice.
Strain it well, add lemon juice or citric acid, bring to a temperature of +70...+80°C, pour into prepared jars or bottles and sterilize. Container sterilization time: 0.5 l - 10 minutes, 1 l - 15 minutes.
Roll up.

Pickled beets: a very tasty recipe for the winter

Beets pickled for the winter are a simple preparation; preparing them at home will require a little time and effort. In winter, this dish will decorate any feast as a tasty and aromatic cold appetizer; you can also add it to borscht.

In order to marinate this appetizer, you should first prepare the ingredients:

500 grams of root vegetables;
onion head;
half a glass of apple cider vinegar;
75 grams of honey;
50 grams of vegetable oil;
a small spoon of salt;
spices to taste.

The step-by-step recipe for preparing delicious pickled beets should be followed step by step:

The vegetable is washed, wrapped in food foil, and sent to the oven for baking.
The finished beets are poured with cold water, peeled, and cut into thin slices.
Chop the onion finely.
Place vegetables in prepared glass containers in layers and cover with clean lids.
A glass of water is mixed with honey, salt, oil, and spices. Bring to a boil, add apple cider vinegar.
Pour boiling marinade over assorted vegetables in jars. Sterilize for a quarter of an hour.

How to pickle beets for cold borscht correctly

To marinate root vegetables, you need to choose the right vegetable. It should be a table variety, preferably small in size. The product must be free of signs of disease, and exceptionally fresh and strong. The fruits should be washed well and also prepared. If the vegetable is large, then for faster cooking it must be cut into several parts.

To prepare, you need to prepare jars. Be sure to wash the containers with baking soda and then sterilize them. This can be done in the oven or over steam. It is important that the jars are all clean and heat-treated. Then the preparation will stand all winter.

Beets pickled for borscht have several recipes. It all depends on the personal preferences of the hostess, as well as on the desired result. The most commonly used preservative is 9% vinegar. If a more concentrated essence is available, it must be diluted to the desired concentration. Or simply reduce the amount specified in the recipe.

Beet soup made from pickled beets – refreshing and delicious

June 26, 2013 Tatyana

Hi all. It's summer, it's hot, I want something refreshing. Are we starting to rack our brains to cook this? Our family traditionally prepares cold beetroot soup, and now I will prepare for you a beetroot soup made from pickled beets.

This is not just a soup, but a summer pleasure, and on a hot day it will be an amazing cold dish.

Beet soup made from pickled beets

It is prepared from beets, vegetables and herbs. Seasoned with wine, apple or ordinary vinegar. Or you can use lemon or lemon juice. The main thing is that it turns out quite sour.

Beetroot soup is made with kvass, kefir, beet tops, potatoes, even meat. We won't do this.

You can prepare this cold soup in 2 ways: simple and very simple. We will follow a very simple path and cook it without kvass. This makes it faster and easier. Moreover, we already have pickled beets. If not, you can marinate it right before cooking.

Pickled beets can be made as described in the video below. Or grate the boiled root vegetables, put them in a separate bowl, add salt and season with vinegar (about 3 tablespoons for 4 medium beets), cover with a plate and set aside to marinate. While all the other vegetables and herbs are being chopped, it will marinate.

Or you can not use vinegar at all; you can also see such a recipe below.

A half-liter jar of beets is enough for 2.5 liters of water. The beetroot soup should be quite thick, so don’t skimp on vegetables and herbs for the soup.

To prepare it, prepare:

Half a liter jar of pickled beets;
A good bunch of dill;
The same bunch of onions;
A handful of radishes;
a couple of cucumbers;
3 or 4 eggs;
Salt;
Lemon or vinegar to regulate taste.

Preparing beetroot soup

Boil water in a saucepan and add salt. Leave to cool naturally; if you need to quickly, place the pan in a bowl of cold water, changing it periodically. Personally, I put it in a bathtub with cold water. And the best option is if you do it in the evening.

Boil the eggs hard.

Chop all ingredients. Onions and dill - smaller, eggs, radishes and cucumber can be small, or larger.

Eggs give beetroot some filling. Place everything in a saucepan with cooled water.

Grate the pickled beets coarsely and place them in the pan along with the marinade from the jar. Stir.

You can try, if necessary, add salt and vinegar (I added lemons less than half a teaspoon).

Only serve well chilled. Therefore, we put it in the refrigerator until completely cooled.

Beet soup made from pickled beets is ready, don’t forget to serve sour cream. It would also be nice to serve boiled new potatoes.

Recipe for beet soup made from pickled beets:

Here's beetroot without vinegar:

Bon appetit.

I really like my recipe and it’s the only one I cook according to, because it takes very little time and turns out quite tasty.

PS Pickle beets for the winter and you will have no problems preparing this cold and very refreshing summer soup. I forgot to ask, did you like the recipe?

The culinary blog “Yummy at Home” is with you.

Category: Broths and soups

How to deliciously pickle beets: recipes

Fast

A quick recipe for pickled beets allows you to prepare a tasty and healthy snack in just a few hours. For this you will need:

medium-sized fresh beets – 2 pcs.,
salt – 1/2 tsp,
vegetable oil – 50 ml,
garlic – 2 cloves,
5% table vinegar – 0.5 l,
ground coriander and ground black pepper - to taste.

The beets are thoroughly washed and cooked for 1-1.5 hours until tender. The cooled boiled vegetable is peeled and cut into salad cubes (1-1.5 cm in size). The beets prepared in this way are placed in a glass container with a lid.

To make the dressing, heat the vegetable oil, squeeze the garlic into it, add salt and spices. Mix thoroughly. The dressing is poured into a container with beets and vinegar is added so that the liquid level does not reach the edge of the jar by 1.5-2 cm. The preparation is sealed with a lid and left in a cool, shaded place for 4-6 hours.

In this form, the vegetable can be used as a cold appetizer, as well as for preparing salads and main courses. Borscht with pickled beets acquires a special piquant taste and retains its rich red color well even after several boilings.

For the winter

Winter preparations have a long shelf life and contain a large number of spices. Spicy pickled beets will retain all the vitamins and beneficial properties for several months. To prepare it you will need the following ingredients:

fresh beets – 6-8 pcs.,
garlic – 2 cloves,
hot red pepper – 1 pod (can be replaced with 1 tsp dry ground),
cumin - on the tip of a knife,
ground coriander – 1 tsp,
parsley, celery and dill - 1 bunch,
bay leaf – 2-3 pcs.,
granulated sugar – 5 tsp,
salt – 5 tsp,
vinegar essence – 40 ml,
water – 1 l.

First prepare the marinade. To do this, add salt and sugar to the water, bring to a boil and keep on low heat for another 10-15 minutes. After this, add finely chopped fresh herbs, sliced garlic and spices to the liquid. Bring the marinade to a boil again, cover with a lid, remove from heat and let it brew for 2-3 hours.

The beets are thoroughly washed and placed in a pan of boiling water. Boil for 30-40 minutes and place under cold running water to cool. Next, the root vegetables are peeled and cut into long strips.

Glass jars with a capacity of 0.5–3 liters are sterilized. The prepared beets are laid out in them and compacted tightly.

The finished marinade is filtered through cheesecloth folded in 3-4 layers, brought to a boil again and vinegar is added. Hot liquid is poured into jars of beets.

Place gauze at the bottom of a large wide container (basin, pan), place jars with the preparations on it and fill it with cold water to the level of the “shoulders” of the container. After the water boils, the beets are sterilized for 25-30 minutes.

You can skip this step. Then you need to add 2 times more vinegar to the marinade. This will avoid the sterilization process.

Then each jar is tightly sealed with a lid, turned upside down and carefully wrapped in a warm cloth (plaid, blanket). After complete cooling, the workpieces are removed to a cool, dark place.

Video:

how to pickle beets for the winter Expand

For the salad

Beets marinated with other vegetables are an excellent basis for tasty and healthy salads. This preparation can also become an independent dish. To prepare it you will need:

fresh beets – 10 pcs.,
fresh tomatoes – 10-12 pcs.,
sweet bell pepper – 2 pcs.,
fresh carrots – 4 pcs.,
onions – 2-3 pcs.,
green beans – 300 g.,
vegetable oil – 250 ml,
table vinegar 5% – 80 ml,
sugar – 5 tbsp,
salt – 2 tbsp.

All vegetables are thoroughly washed. The beans are boiled until half cooked. Beets and carrots are cut into slices. Tomatoes are passed through a meat grinder or crushed in a blender. Peppers and onions are cut into rings of medium thickness.

Place beets in a saucepan, add vinegar and tomato, bring the mixture to a boil and simmer over low heat for 15 minutes. After this, add carrots and onions and boil for another 10 minutes. Next, add the remaining vegetables and spices and cook until tender for 15-20 minutes. At the end, add oil, mix the salad thoroughly, put it in jars and seal.

The jars with the blanks must cool slowly, after which they are stored in a cool, dark place.

For borscht

Beet preparations simplify the process of preparing borscht. They are used for both hot and cold versions of this first dish. To prepare beetroot borscht dressing you will need:

fresh beets – 4 pcs.,
granulated sugar – 50 g,
salt – 50 g,
table vinegar 5% – 10 ml,
water – 1 l.

It is convenient to use small glass jars with lids as containers. The container should be chosen such that 1 jar is enough to prepare the dish.

Fresh beets are thoroughly washed, peeled and grated on a coarse grater. Depending on the housewife’s preferences, the vegetable can be cut into strips or thin slices. The prepared beets are placed in containers, lightly compacted.

Add salt and sugar to the water, bring to a boil and add vinegar. Pour the prepared marinade over the beets so that the liquid covers the vegetables. The jars are sealed and allowed to cool slowly, after which they are put away in a cool, dark place.

The advantage of this harvesting method is that it is fast. Time is saved by not having to cook the beets. Despite this, the product is completely ready for consumption after 4-5 days and can be used not only as an ingredient for making borscht, but also as a light vitamin-rich snack.

In the bank

Pickled beets in a jar are convenient because they are simple to prepare, do not require sterilization, and retain their taste and vitamins for several months. Due to the fact that it is put into containers in small portions, they are convenient to use as needed.

To prepare the snack you will need:

beets – 6-8 pcs. medium size,
water – 1 glass,
granulated sugar – 1 tbsp.,
salt – 1/2 tsp,
5% table vinegar – 50 ml,
cloves – 3 pcs.,
black peppercorns – 3-5 pcs.,
allspice peas – 3-5 pcs.,
bay leaf – 1 pc.

Glass jars with a capacity of 0.5-0.7 liters with lids are optimally suited as containers for such preparations. They are pre-sterilized by keeping them in a hot oven for 3-5 minutes or in a colander over steam.

The beets are thoroughly washed, trimmed at both ends, peeled and boiled until tender in water with a little salt added.

While the beets are cooking, prepare the marinade. Bring water to a boil in a saucepan, add all the spices and seasonings according to the recipe and boil for 5-7 minutes.

The boiled beets are cooled, cut into cubes or small cubes and placed in pre-sterilized jars. Add 1 tbsp to each container. vinegar and pour boiling marinade.

The jars are sealed, turned upside down and wrapped until completely cooled. Store such preparations in a cool, dark place, optimally in the refrigerator.

Beets prepared in this way can be used as a vitamin side dish, an addition to first and second courses.

In Korean

This ultra-fast preparation method takes only about 15 minutes to get a crispy snack on the table. This speed is achieved due to the fact that the beets are not pre-boiled, but pickled raw. In addition to being quick to prepare, this recipe is different in that the beets are pickled without vinegar, in lemon juice.

To prepare beets in Korean you will need:

fresh beets – 2-3 pcs. medium size,
fresh lemon – 1 pc.,
garlic – 2-3 cloves,
olive oil – 5-7 tbsp.,
fresh cilantro - 1 bunch,
dry ground ginger root – 1 tsp,
salt and ground black pepper - to taste.

You can use a glass container with a lid or a plastic container as a container for marinating.

The beets are thoroughly washed, peeled and cut into thin (2-4 mm) slices. It is convenient to use a vegetable cutter or grater for this. You can perform curly cutting. The main thing is that the slices are thin. Juice is squeezed out of the lemon. Finely chop the cilantro. Garlic is crushed or squeezed.

Pieces of beets are laid out on a cutting board, sprinkled with pepper and sprinkled with lemon juice, sprinkled with cilantro and spices. The slices prepared in this way are placed in a container for marinating. The next portion of beets is laid out on the board and seasoned. When all the beets are prepared, they are salted, peppered and thoroughly mixed by hand.

At the last stage, the workpiece is poured with olive oil and gently mixed with a spoon. The snack can be consumed immediately after refueling. The taste will be brighter and richer if you let the Korean beets brew in the refrigerator for 30-40 minutes.

Before serving, you can add sunflower seeds or other seeds, pine nuts or herbs to the beets. The result is a delicious, spicy salad that retains all the vitamins and minerals.

We recommend reading:

how to pickle garlic
Read

Pickled beets for the winter - recipe in jars

Here is a classic version of preparing beets in jars, with a traditional set of spices and seasonings. I give the recipe in a half liter jar, which is most convenient for preservation.

Beetroot – 2 kg.
In each 0.5 liter jar add a bay leaf, a couple of allspice peas, regular pepper - 8 peas, clove buds - 2 pcs.

Marinade per liter of water:

Sugar - a large, heaped spoon.
Table vinegar – 70 ml.
Salt - a large spoon.

Place the root vegetable in a saucepan and cover with cold water. First, cook over high heat; after boiling, reduce the heat.

Cook for about an hour. After draining the hot liquid, pour in cold water again, this will make the beets very easy to clean.

Place seasonings in jars: cloves, bay leaves, both types of pepper.

Cut the vegetable into slices about a centimeter thick.

Place compactly in containers. Boil water, pour into jars, cover with lids. Leave on the counter for 10 minutes to warm up the contents.

Drain the slightly cooled infusion and measure its amount. We need this in order to calculate how much spices to put in the marinade.

Measure out the required amount of spices and boil the marinade.

When the sweet crystals and salt have dissolved, return to the beets.

Immediately roll it under the iron lid or tighten it with screws. This method is becoming increasingly popular because it is much more convenient.

Turn the containers over onto their lids and wrap them warmly. The next day, check the quality of the seaming. After 3 days, you can try the pickled beets; they are already ready. In winter, store the workpieces in a cold room with a low temperature.

How to tie it up for the winter

Beets are perfectly stored all winter without losing their taste and beneficial properties. Housewives know two methods of preparation: with sterilization and without sterilization. Do not forget that the jars must be sterilized in both cases before they are filled with vegetables. A boiling kettle, a pan of boiling water or an oven are suitable for this. But after storing vegetables, sterilization of filled jars is not always necessary.

With sterilization

So, you have sterilized the jars and boiled the lids. What's next? Next, choose any recipe you like, add vegetables, add herbs and spices. Put water with sugar and salt on the fire. As soon as the water boils, add vinegar and pour over the vegetables. Now put the lids on the jars and send them to be sterilized. Pans with a wide, flat bottom are well suited for this purpose.

The sterilization process is long, at least 40 minutes. But preparations made in this way are stored much longer and allow you to use a minimum of vinegar.

Without sterilization

If you don’t want to complicate the process, you can tighten the jars without sterilization. Don't forget that initial preparation of jars and lids is still necessary.

How to pickle vegetables and what replaces sterilization? A large amount of vinegar and triple filling.

Triple filling assumes the following:

Boil the water.
Pour boiling water over the vegetables. Leave for 10 minutes.
Pour the water back into the pan and bring to a boil again.
Pour boiling water over the vegetables and leave for another 10 minutes.
Drain the water and boil.
Add salt, sugar, spices to boiling water.
Boil for 7 minutes.
Add vinegar at the very end.
Pour over the vegetables.
Now the cans can be rolled up.

There is no time saving as such, since it is necessary to wait between fills.

The best recipes for cold borscht with pickled beets

Now you know how to pickle beets quickly and tasty. But what to cook from it? There are many options, one of them is cold borscht.

Kholodnik is an original dish that has a lot of useful properties. It enriches the body with useful substances and refreshes on hot days. It contains a large amount of fiber, which is essential for the normal functioning of the digestive system. Let's consider the most delicious and original versions of this dish.

Classic cold borscht

A recipe that every housewife should know. It's simple, fast and delicious.

Ingredients:

pickled beets – 0.3 kg;
cucumbers – 3 pcs.;
boiled meat – 0.5 kg;
eggs – 4 pcs.;
potatoes – 5 pcs.;
vinegar – 1 tsp;
herbs and spices to taste.

Preparation:

Boil eggs and potatoes.
Remove the beets from the marinade and cut into cubes.
Add chopped meat, cucumbers and potatoes.
Pour boiled water until the vegetables are completely covered.
Add spices, chopped herbs and vinegar.
Divide into portions and garnish with half an egg.

Cold borscht “Refreshing”

A dish that will be a salvation from the sultry heat in the summer months and will replace the okroshka that everyone is already bored with.

Ingredients:

pickled beets (whole) – 5 pcs.;
eggs – 4 pcs.;
cucumbers – 2 pcs.;
dill and parsley to taste;
radishes – 0.1 kg;
meat – 0.1 kg.

Preparation:

Grate the radish and cucumber on a coarse grater.
Boil the eggs and cut in half.
Remove the beets from the marinade and grate them too.
Combine all the vegetables and pour in the beet marinade.
Add herbs to taste and chopped meat.
Stir and add salt to taste.
Pour into portions and place an egg on top.

Cold “Lithuanian” borscht

An unusual recipe in which kefir occupies the main place.

Ingredients:

pickled beets – 1 jar;
potatoes – 6 pcs.;
kefir – 1 l;
eggs – 2 pcs.;
salt and herbs to taste;
cucumbers – 2 pcs.

Preparation:

Boil eggs and potatoes.
Remove the pickled beets from the marinade and place in a saucepan.
Chop greens, cucumbers and eggs.
Place in a saucepan and pour in kefir.
Add salt to taste and a little beetroot marinade.
Serve potatoes separately. Add butter before serving.

This dish is very popular in Lithuania, where special kefir is sold for its preparation.

"American style"

In America, this dish is sold in stores under the name “borscht”, although in fact it has nothing in common with our traditional borscht.

Ingredients:

pickled beets – 4 pcs.;
potatoes – 2 pcs.;
quail egg – 4 pcs.;
chicken egg – 2 pcs.;
cucumber – 2 pcs.;
salt, sugar and herbs to taste;
juice of one lemon.

Preparation:

Boil potatoes and eggs.
Grate the pickled beets.
Place a pan of water on the fire, add beets, lemon juice and cook for 10 minutes.
Cut potatoes, cucumbers and chicken eggs into cubes.
Divide into portions and top with a quail egg.
Pour beetroot broth into serving bowls and season with herbs.
Add salt, sugar, sour cream if desired.

"In Belarusian"

An affordable and simple recipe with a minimum number of ingredients. The result is a unique dish.

Ingredients:

pickled beets – 0.5 kg;
cucumber – 2 pcs.;
eggs – 6 pcs.;
salt and herbs to taste.

Preparation:

Grate the beets.
Cut eggs and cucumbers into cubes.
Combine and pour kefir.
Salt and garnish with herbs.

Cooking will take 20 minutes.

With smoked cod

If you like experiments and specific combinations of flavors, prepare this unusual dish.

Ingredients:

pickled beets – 3 pcs.;
eggs – 4 pcs.;
cucumbers – 3 pcs.;
cod – 1 pc.;
greenery;
vinegar, salt and sugar to taste.

Preparation:

Remove the beets from the marinade and grate them.
Pour the marinade into the pan
Cut the cucumbers into cubes and add to the marinade.
Add beets and herbs.
Season to taste with vinegar, salt, sugar.
Cut the eggs in half and the cod into small pieces.
When serving the dish, add an egg and cod to each serving.

Sausage

The recipe is very similar in composition to okroshka, but beets add spicy notes and an unforgettable taste.

Ingredients:

beets – 3 pcs.;
eggs – 4 pcs.;
greens to taste;
potatoes – 6 pcs.;
cucumbers – 2 pcs.;
sausage – 0.3 kg;
sour cream to taste.

Preparation:

Open the beets. If it is marinated whole, grate it.
Boil potatoes and eggs.
Cut potatoes, eggs, sausage and cucumbers into strips and mix.
Divide into portions and pour over beetroot marinade.
Season with sour cream, garnish with herbs,

Classic recipe for canning beets for vinaigrette

Canned beets for vinaigrette according to the classic recipe will be an excellent auxiliary component when preparing salads, and especially for vinaigrette. To create conservation you need to take:

2 kg beets;
1 liter of water;
2 tsp. vinegar;
1 liter of water;
55 g sugar;
55 g salt;
10 peppercorns;
3 pcs. bay leaves;
½ tsp. cinnamon.

Sequence of steps according to the recipe:

Prepare the root vegetable: boil it, let cool.
Chop the product into cubes and place in a jar.
Bring water to a boil, in which dissolve sugar and salt.
After 10 minutes, add cinnamon and bay leaf, close the lid and leave to infuse.
Boil the brine again and pour into the jars, leave for 20 minutes without closing.
Drain all the liquid from the jars and bring to a boil again.
Pour in the vegetable mixture again and seal.

Beetroot kholodnik - classic recipe (video)

This wonderful recipe uses beets pickled for the winter. You can prepare it yourself, or you can buy it in the store. To prepare beetroot soup, you can use sausage, chicken breast or any other lean meat.

We looked at the most delicious recipes for cold beetroot soup. To make the soup even brighter, you can add horseradish, garlic, mustard, your favorite herbs or hot pepper. Meat also doesn’t hurt – ham, chicken breast, lean meat or sausage will make our dish even more tasty and satisfying.

While preparing cold beetroot soup, we experiment and add something of our own. And in hot summer weather we enjoy a delicious cooling dish! It is very tasty to serve hot mashed potatoes or hot potatoes sprinkled with fresh finely chopped dill along with cold beetroot.

Bon appetit! Good weather and a wonderful summer!

Borscht dressing for the winter with beets

When preparing dishes, housewives do not want to spend too much time on this process. Therefore, borscht dressing comes in handy in the kitchen. If you prepare such a dressing in the fall, then preparing delicious, aromatic red borscht will not take much time. To prepare borscht dressing you need to prepare

Cooking procedure:

Wash the vegetables prepared for dressing thoroughly. To peel.
Grind carrots, beets, and onions on a coarse grater. Fry all the ingredients in a frying pan over low heat. Frying time - 15 minutes.
Grind bell pepper. It is best to cut it into small cubes.
Peel the tomatoes. To do this, the tomato should first be dipped in hot water, and then immediately into cold water. If you do this, the skin itself will slightly separate from the vegetable.
Rub the tomatoes through a fine grater (the tomatoes can be ground in a meat grinder).
Select the required size container. First add fried carrots, onions, and beets. Add grated tomatoes and bell peppers on top.
Simmer the whole mixture for about half an hour. At the same time, remember - over low heat.
Grind the garlic using a press or any other option, chop the greens.
Add chopped garlic, sugar, herbs, bay leaf, and salt to the mixture. Simmer for another five minutes.
We distribute the finished mixture into jars that have previously been sterilized. Roll up the lids.
To properly cool the jars with dressing, cover the rolled up jars with a blanket and wait until they cool completely.
Borscht dressing is ready.

To quickly prepare delicious borscht in winter, you need to boil the meat broth, add potatoes, dressing, and cabbage to it.

Recipe for classic cold beetroot soup with meat

If you really like to cook cold soups in the hot summer, then you will, of course, remember beetroot soup. Well, if everyone in your family is meat-eaters, then I’m afraid they will want some kind of meat first course, and not lean vegetable soup. Do not worry! Prepare beetroot soup with meat. It is very tasty, satisfying and healthy. The whole family will love it! But it’s better to take non-fat meat. Beef, turkey, chicken will do. Since I myself am a chicken lover, we will prepare beetroot soup with very tasty chicken breast.

Let's take for the recipe:

Beetroot – 2 pcs.
Cucumbers – 3 pcs.
Greens (onion, dill) – 40 g
Vinegar 9% - 1 tbsp.
Chicken breast fillet – 300 g
Salt, pepper, dry garlic - to taste
Sour cream - for seasoning soup

Preparation:

1. Let's start by marinating our chicken. You can, of course, just boil it and cut it into pieces, but it will taste better if it is soaked in spices. And it won’t take much of your time. You just need to sprinkle the fillet with dry garlic powder, ground black pepper, and salt. Grate the meat and leave to marinate on a plate for 20-30 minutes.

2. Peel raw root vegetables and cut into small strips. Boil 1.5 liters of water in a saucepan and throw the beets into it. Add salt to your taste and be sure to add a tablespoon of 9% vinegar so that the amazingly bright and rich color of the beet water does not disappear. After this, cook the beets for 20 minutes or a little more. Then leave to cool on the table. You can put the saucepan in cold water so that the beetroot cools faster.

3. Prepare the cuts: cut the meat into small pieces, chop all the greens and cut the cucumbers into thin strips.

4. Everything is ready to assemble the soup. You can immediately place all the ingredients in a saucepan with boiled beets. But then it is better to eat such soup at one time, without leaving it for tomorrow. If you want to eat it tomorrow, store beetroot dressing and a salad mixture of cucumbers, chicken and herbs separately in the refrigerator.

Place vegetables and chicken in portions on a plate and pour beetroot dressing into a ladle. Add a tablespoon of sour cream and sprinkle with dill. Please come to the table! Bon appetit!

A wonderful recipe for delicious cold beetroot soup with chicken. I cook this for my family. You know what I'm missing in this recipe? Half a hard-boiled egg and some boiled potatoes, cut into small pieces like cucumbers. And so, in general... yum-yum, very tasty!

Beet soup (step-by-step recipe) - tricks and useful tips

• You can make your own pickled beets. To do this, peel it, cut it into cubes and mix with sugar, vinegar, salt and leave to marinate for half an hour.

• If desired, you can add curd cheese to the refrigerator, which will enhance the taste of the dish.

• To make the dish rich in color, you can add a little vinegar to the beet broth.

• The ingredients can be cut not only into cubes, but also into strips.

• For a sour taste, you can add brine or lemon juice to it.

• For a more interesting taste, the kholodnik can be filled with mineral water or kvass.

• Kholodnik can be served either seasoned and mixed, or all components separately.

• Ready cold meat should be stored in the refrigerator for no more than a day.