Canning beets for the winter: simple and original recipes

It is impossible to find a simpler way to preserve beets than pickling. Pieces of beets, rich in flavor and pleasantly crispy, are simply a godsend for absolutely any dish.

You will need:

800 g beets;
4 incomplete tsp. vinegar;
2 incomplete st. l. salt;
a quarter glass of sugar;
5 glasses of water;
3 carnation stars;
3 peas of allspice.

Cooking steps:

The beets are thoroughly washed and then cooked over medium heat until fully cooked. Cools and cleans.
The root vegetable is cut into thin strips or simply chopped using a grater.
Chopped beets are placed in jars that have been washed and dried in advance, but not sterilized.
Water is poured into the container for preparing the marinade, spices are added, and salt and sugar are added. The liquid is brought to a boil.
Prepared jars are filled with boiling marinade.
All containers with lined beets are immediately filled with vinegar, covered with pre-boiled lids and sterilized for a quarter of an hour.
Upon completion of sterilization, the jars are rolled up and cooled.

Canned Apple Salad Recipe

The peculiarity of this salad is that it can be preserved quite quickly and eaten with lightning speed. In addition, the combination of ingredients such as carrots, beets and apples makes the preparation as enriched as possible.

You will need:

3 kg of young beets;
2 kg Antonov apples;
1.5 kg carrots;
6 with slide art. l. salt;
1.5 cups of any vegetable oil;
half a liter of water.

Cooking steps:

The beets are thoroughly washed and placed in a deep container.
The vegetable is filled with water and put on fire.
Boil the beets over medium heat until half cooked.
The root crop is cooled and crushed using a grater.
The apples are washed. The peel and core are removed from them. They are finely chopped or grated.
The carrots are also peeled and grated.
All prepared ingredients are placed in a deep container.
Oil, salt and water are added. Everything is thoroughly mixed and put on fire.
The salad is cooked for a quarter of an hour.
Jars are treated with soda and must be sterilized.

When the salad is ready, it is immediately put into jars and rolled up.

Canning caviar

Zucchini caviar, like eggplant caviar, is well known to everyone. But little is known about beetroot. Although it is superior in taste to other options.

You will need:

1.5 kg beets;
250 g young carrots;
250 g onions;
2 pcs. any sweet pepper;
2 pcs. red pepper;
250 g tomatoes;
salt;
sugar.

Cooking steps:

The beets are boiled. After this, it is cooled, cleaned and crushed using a grater.
Tomatoes are doused with boiling water. After this manipulation, they are easily peeled and finely chopped.
Carrots are also chopped using a regular grater.
Peppers and onions are chopped as finely as possible.
All prepared vegetables are laid out in a deep container, bulk ingredients are added to them: salt and sugar.
All ingredients are thoroughly mixed and the container is placed on fire.
Vegetables should be simmered for at least half an hour, stirring as often as possible.
The finished caviar is placed in clean and dry jars, after which it is sterilized for a quarter of an hour.
All that remains is to roll up, turn over the jars and wrap them up.

Such a homemade dish, prepared with your own hands, will never compare with the one offered to try in the dining room. It’s very tasty to spread this caviar on bread. It perfectly complements any side dish.

Appetizing appetizer of canned boiled beets and beans

Canned beets are often used to prepare delicious borscht, but if you add one more ingredient to the preparation - beans, then in winter all you have to do is boil potatoes and meat, add the contents of the jar and feel free to invite everyone to a family dinner.

Ingredients:

1 liter beans (raw);
750 g beets;
950 g tomatoes (ripe red);
500 g carrots;
480 g onions;
350 g sweet pepper;
260 ml vegetable oil;
125 g granulated sugar;
35 g table salt;
250 ml tomato sauce;
15 ml of vinegar essence.

Preparation:

Pre-fill the beans with water for 10 hours, then boil, making sure not to overcook them.
After blanching, remove the skins from the tomatoes using a sharp knife (if you don’t have the time or desire, you don’t have to peel them).
Grate raw vegetables (carrots and beets) on a grater with large holes.
Peel the peppers from the seed pods and cut them together with the onions into thin half rings.
Place all prepared (chopped) vegetables in a large container, then add the rest of the ingredients (except for the essence) and put on high heat.
After boiling vigorously, reduce the heat to low. Boil for a little longer than an hour and a half.
Pour in the essence, immediately place in small glass containers, and seal with tin lids.

“Bystryaschka” - canning beets without sterilization

The simplicity of the recipe, the absence of long-term sterilization, the appetizing appearance and excellent taste have turned this preparation into a popular preserve in every kitchen. Residents of apartments for whom it is problematic to store beets in winter will especially appreciate the recipe, because despite all the tricks, they will certainly turn into a soft “accordion”.

Ingredients:

1 kg 850 g beets;
2 kg 650 g tomatoes;
315 g of garlic (for those who do not like it spicy, you can reduce the amount);
280 ml refined oil;
50 g chili pepper;
30 g salt;
45 g granulated sugar.

Preparation:

Grind the raw vegetables - grate the beets, and turn the tomatoes into puree using a blender or meat grinder.
Cook with butter for a little less than two hours, trying to stir frequently and thoroughly.
Add the remaining ingredients, simmer for a quarter of an hour at a low simmer and place in prepared containers (sterilized, clean, hot jars).
Cool it upside down, you don’t even need to wrap it.

Preparation for borscht with cabbage

You will need:

1 kg of tomatoes;
1 kg of onion;
2 kg of young carrots;
small head of cabbage;
1 kg of ordinary medium-sized beets;
3 incomplete art. l. salt;
a third of a glass of sugar;
a glass of any vegetable oil;
half a glass of vinegar.

Cooking steps:

Tomatoes and onions are cut into half rings.
The cabbage is finely chopped.
Beets and carrots are chopped using a grater.
All ingredients, with the exception of vinegar and beets, are placed in a deep container and placed on fire.
A quarter of an hour later, after the resulting mass boils, you can add the beets and pour in the vinegar.
The mass is boiled for a maximum of 10 minutes.
The finished dressing is placed in pre-sterilized jars and rolled up.

This dressing makes excellent borscht.

Marinating tops

Beet tops are very useful. And if you cook it correctly, it’s incredibly tasty.

You will need:

tops stems – 300 g;
salt – 1 tsp. with top;
sugar – 0.5 tsp;
garlic – 1 clove;
horseradish - half a sheet;
dill - 1 umbrella;
allspice – 5 pcs.;
black pepper – 10 pcs;
vinegar - a quarter glass.

Cooking steps:

The stems of the leaf tops are thoroughly washed and cut. The size of the pieces depends on where you plan to use the finished product. If in soup, then small ones, if as an appetizer, you can cut them longer.
Finely chopped garlic and horseradish are placed in jars pre-washed with soda and treated with boiling water, dill and a mixture of peppers are added.
The jar is filled to the very edges with beet stems.
The filled jar is filled with prepared boiling water and must be infused for a couple of minutes.
After the time has passed, the boiling water is poured into the container.
In the same way, another filling is made, after which the empty jars must be covered with prepared lids.
Sugar and salt are poured into the water drained into a container. The resulting mixture is placed on the fire and brought to a boil.
Vinegar and hot brine are poured into each jar.
All that remains is to roll up the jars with lids and wrap them until they cool completely.

How to pickle beets for the winter (video)

Despite the fact that beets can be bought without any problems at any time of the year, their preservation period still falls in the fall. With the help of tasty and simple preparations, you can not only significantly reduce the cooking time, but also complement the festive table with wonderful dishes. Moreover, not only dressings and salads can be prepared from beets. It goes well with berries; jam and marmalade are made from it.