20 best step-by-step recipes for making beetroot blanks for the winter

20 best step-by-step recipes for making beetroot blanks for the winter

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Beet blanks for the winter have a pleasant and unusual taste. Dishes will definitely decorate the dining table and will be a great addition to any side dish. Numerous recipes differ in ingredients and preparation method. First, you should choose the right products and prepare the container. Subject to the proportions specified in the instructions and other recommendations, it will be possible to do everything without errors.

The principles of canning beets for the winter

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

Selecting and preparing vegetables

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

The vegetable is thoroughly washed, the tail and tops are cut off. Then the root vegetable 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 recipe instructions.

How to properly prepare containers for seaming

To keep the appetizer well, it is important to choose and prepare the right container:

  • all containers are examined for chips and cracks;
  • the selected container is washed with soda or soap solution;
  • at the last stage, the jars are sterilized over steam of hot water.

What to make from beets for the winter: recipes

Proven, best recipes will help you prepare a tasty, healthy 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 vegetable, there are spices and spices. The result is a dressing for salads and first courses. To prepare preservation, you will need liter cans and the following components:

  • root vegetable - 340 g;
  • salt - 37 g;
  • sugar - 43 g;
  • garlic - 34 g;
  • vinegar - 45 ml;
  • peppercorns and cloves;
  • hot pepper - half a pod.

It doesn't take long to prepare the dish:

  • the boiled red vegetable is cut into pieces and distributed in containers;
  • add a few slices of hot pepper and a plate of garlic;
  • add salt, sugar and spices to the water, bring to a boil, cook for 12 minutes and pour in vinegar;
  • the ready-made brine is poured into the vegetables and rolled up.

Option without sterilization

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

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

Canning stages:

  • pieces of boiled root vegetables are dipped into sterilized containers;
  • boil water to which spices have been added;
  • vegetables are poured with ready-made marinade and tighten the lids.

Beetroot caviar

The dish turns out to be tasty and tender. To prepare a snack, you will need the following products:

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

Step-by-step instruction:

  • the root vegetable is crushed using 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 perfect for lovers of spicy snacks. To work, you will need the following components:

  • root vegetable - 1.6 kg;
  • horseradish - 170 g;
  • garlic - 210 g;
  • vinegar - 55 ml;
  • sugar - 140 g;
  • ground pepper;
  • salt - 72 g;
  • sunflower oil - 120 ml.

Preservation is easy and quick to prepare:

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

In Kuban

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

  • peppercorns;
  • cloves;
  • lavrushka - 2 pieces;
  • cinnamon;
  • salt - 210 g each;
  • vinegar - 82 ml.

The cooking process looks like this:

  • prepared spices are first placed in the container;
  • then the boiled root vegetable cut into slices is laid;
  • pour in the marinade;
  • sterilize the container for 12 minutes.

With citric acid

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

  • beets - 900 kg;
  • salt - 24 g;
  • lemon acid.

Cooking will not cause difficulties even for novice housewives:

  • bring water with salt and citric acid to a boil;
  • the boiled vegetable is chopped with a grater;
  • beetroot strips are tightly stuffed into prepared jars;
  • pour in brine;
  • jars with contents are sterilized for 25 minutes.

With beans

Required ingredients for preparing a salad for winter storage:

  • beans - 550 g;
  • root vegetable - 900 g;
  • onions - 60 g;
  • tomato paste - 57 g;
  • salt - 37 g;
  • 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, after which they are boiled until fully cooked;
  • chop all prepared vegetables;
  • first the beans are placed in a deep container, then the rest of the vegetables, water, oil are poured and spices are added;
  • stew vegetables for 35 minutes;
  • 11 minutes before the end of cooking, pour in vinegar;
  • the finished salad is laid out in a container and rolled up.

With zucchini

A tasty and healthy twist is obtained from beets with zucchini. Ingredients you need:

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

Step-by-step preparation of a snack:

  • root vegetable and zucchini should be grated on a medium grater;
  • finely chop the onion;
  • dissolve vinegar, salt, sugar, oil and spices in water;
  • add onions to the boiling brine, and after 4 minutes all other vegetables;
  • the finished snack is laid out in jars and sterilized for 9 minutes.

With onion

A dish is prepared from the following ingredients:

  • root vegetable - 3.6 kg;
  • onions - 410 g;
  • sunflower oil - 240 ml;
  • apple cider vinegar - 78 ml;
  • salt and sugar.

Canned food is prepared simply:

  • grind vegetables;
  • add oil to the water and bring to a boil;
  • chopped vegetables are immersed in liquid;
  • add salt and sugar;
  • after 12 minutes, pour in vinegar;
  • the finished pickles are distributed in containers.

With tomatoes

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

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

Cooking will not take long:

  • the root vegetable and garlic are cut into thin plates, placed in a container;
  • add dill, peppers and tomatoes;
  • pour hot water and after 8 minutes pour into a saucepan;
  • add salt, 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:

  • champignons - 210 g;
  • bulgarian pepper - 180 g;
  • carrots - 120 g;
  • onions - 54 g;
  • tomatoes - 450 g;
  • vinegar - 35 ml;
  • vegetable oil - 160 ml;
  • parsley.

The sequence of work is as follows:

  • carrots and root crops are chopped on a grater, pepper is 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 container for further stewing, mushrooms, beets, spices are added;
  • 4 minutes before cooking, drain the vinegar;
  • the salad is distributed in containers and sterilized for 14 minutes.

In korean

The dish turns out to be slightly spicy and aromatic. Preservation is stored throughout the winter. For cooking, you will need the following components:

  • red roots - 550 g;
  • garlic - 34 g;
  • vinegar - 53 ml;
  • salt - 18 g;
  • sugar - 25 g;
  • vegetable oil - 110 ml.

The cooking method is as follows:

  • beets are rubbed on a special grater for carrots in Korean;
  • add spices;
  • the oil is poured into a saucepan, finely chopped garlic is added and the mixture is brought to a boil;
  • pour boiling oil over a vegetable and pour in vinegar;
  • the finished salad is laid out in containers;
  • sterilized for 16 minutes;
  • at the last stage, it remains to tighten the jars with lids.

Beet kvass

The drink contains many useful components. Ingredients required for cooking:

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

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

With pepper

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

  • beets - 2.9 kg;
  • bulgarian pepper - 450 g;
  • onions - 70 g;
  • vinegar - 90 ml;
  • sugar - 220 g;
  • salt - 47 g.

The instruction will help you prepare the appetizer correctly:

  • the root vegetable is crushed on a grater;
  • onions and bell peppers are cut into cubes;
  • spices, vinegar are dissolved in water and brought 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;
  • the salad is placed in jars and sterilized for 14 minutes.

No vinegar

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

  • beets - 450 g;
  • peppercorns;
  • lavrushka - 3 pieces;
  • salt - 45 g;
  • citric acid - 7 g;
  • sugar - 65 g

The work involves the following actions:

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


Sauerkraut is added to salads, vinaigrettes, used as an appetizer or dressing for borscht:

  • Small beets are prepared. It should be thoroughly washed and cleaned.
  • Water with added salt and sugar is brought to a boil.
  • Vegetables are placed in a large container and filled with the resulting brine.
  • Close with a lid, put the load and put it in a warm place for two weeks. From time to time it is necessary to remove the formed foam from the brine surface.

Dressing for borscht

The following ingredients are required for preservation:

  • beets - 2.7 kg;
  • onions - 45 g;
  • tomatoes and bell peppers - 450 g each;
  • carrots - 900 g;
  • salt and sugar - 55 g each

The appetizer is prepared by observing the following sequence of actions:

  • chopped tomatoes in a blender;
  • the root crop is cut into bars;
  • chop carrots;
  • cut onions and bell peppers into cubes;
  • the tomato mass is brought to a boil and cooked 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;
  • the hot mixture is poured into jars.

Beet juice

To make beetroot juice, you 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.
  • Juice is poured into prepared jars and immediately corked.

Beet syrup

A washed and peeled root vegetable is placed in a large container, poured with water and boiled for 3.5 hours. The juice is then squeezed out and boiled before 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:

  • small root vegetable;
  • peppercorns;
  • lavrushka - 2 pieces;
  • salt - 550 g;
  • sugar - 45 g;
  • vinegar - 53 ml.

Cooking will not be difficult:

  • a root vegetable is boiled in a saucepan for 45 minutes;
  • put pepper and lavrushka in a jar;
  • put root vegetables;
  • dissolve salt, sugar and vinegar in water, bring to a boil;
  • beets are poured with ready-made marinade and jars are sterilized for 27 minutes.

Expiration date and storage rules for workpieces

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

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