Pickled beets grated in winter in jars recipes. Pickled beets. Pickled beets in jars for the winter with sweet peppers

Pickled beets prepared for the winter are an excellent delicacy and snack. We suggest preparing and twisting it according to the suggestions below. step by step recipes With photos, following which you can do this very simply. Cooks are offered original preparation options: with plum, horseradish, caraway seeds and other simple and quick recipes. Spicy, juicy taste beets prepared for future use will appeal to true gourmets. Such pickled beets are both an original independent snack and can be used in the preparation of salads and other dishes.

kerescan - Aug 2nd, 2015

Pickled beets are an excellent base for preparing a variety of savory appetizers and first courses. And, despite the fact that the popular vegetable is perfectly preserved until spring without any preservation, such a beet preparation will be useful in every housewife’s home. Therefore, I’ll tell you my recipe for how to pickle beets for the winter at home, simply and tasty.

Beetroot is used to prepare borscht, beetroot soup, vinaigrette and others. popular dishes, without which it is difficult to imagine home cooking. It can be used not only boiled or baked, but also pickled. In order to marinate it, it will not take too much time and effort, and the result will exceed all expectations. Pickled beets instant cooking Not only will it add a new taste to familiar dishes, but it can also serve as a complete snack. You can prepare it by different recipes, but they are all quite simple.

Cooking features

Beets take a long time to cook. Sometimes the process of preparing snacks from this vegetable is time-consuming, but it is never difficult. When we talk about quick-cooking beets, we mean a relatively short period of pickling when compared to preparing this product for the winter. When preparing a quick snack from beets, you still have to spend time on its preliminary preparation. Otherwise, even a novice cook shouldn’t have any difficulties, but he may need to know a few things.

• To prepare appetizers from boiled beets, it is better to choose root vegetables of approximately the same size, otherwise it may turn out that some vegetables will be overcooked, while others will remain damp.
• You can pickle not only boiled, but also raw beets, but they must be thoroughly chopped, otherwise they will not pickle quickly. In what form to use the vegetable, raw or boiled, depends on the chosen recipe.
• It is best to pickle beets in glass or ceramic containers; it is acceptable to use high-quality plastic containers and even plastic bags. But metal utensils are not suitable for these purposes. Aluminum releases harmful substances when in contact with acids. Any metal can give the snack an unpleasant aftertaste.

Pickled in a fast way beets can usually be served within a day after preparation. It needs to be stored in the refrigerator. It won't go bad for at least 2 weeks, but will often last much longer.

Classic recipe for quick-cooking pickled beets

• beets – 1 kg;
• onions – 0.2 kg;
• table vinegar (9 percent) – 180 ml;
• salt – 40 g;
• sugar – 160 g;
• water – 0.6 l;
• laurel leaves – 3 pcs.;
• black peppercorns – 12 pcs.

Cooking method:

• Wash the beets, boil until tender. Give the vegetables a chance to cool and peel them.
• Cut the beets into small pieces (7–8 mm wide, about 3 cm long).
• Peel the onion and cut into thin half rings. If the onions are large, you can cut them into quarters of rings.
• Stir the vegetables.
• Place peppercorns at the bottom of the container in which you plan to pickle the beets, and place the vegetables on top.
• Boil water, dissolve salt and sugar in it, add laurel leaves, boil for 5 minutes.
• Remove the bay leaves. Allow the marinade to cool to room temperature.
• Pour the marinade over the beets, cover with a lid, and put in the refrigerator.

You can try the snack after a day. If you pour hot marinade over it, it will be ready for use even earlier (in about 12 hours).

Beets marinated with garlic

• beets – 1.5 kg;
• vegetable oil – 120 ml;
• sugar – 0.25 kg;
• garlic – 4 cloves;
• cilantro – 50 g;
• water – 1.5 l;
• salt – 50 g.

Cooking method:

• Boil the beets until tender, cool. Clean. Cut into small cubes (no more than 1 cm).
• Cut the garlic into thin slices.
• Mix beets with garlic.
• Mix water with salt, sugar and vegetable oil. Boil it. You can add a few peas of bay pepper and bay leaves.
• Boil the marinade for 5 minutes, add vinegar to it. Stir, remove pan from heat.
• Let the marinade sit for half an hour, then pour it over the prepared beets. Leave for 3-4 hours at room temperature.

After the specified time, the pickled beets can be put in the refrigerator or put part of it in a vase and served. The appetizer has a spicy taste and seductive aroma.

Beets marinated with onions and mustard

• beets – 0.2 kg;
• onions – 75 g;
• French mustard – 5 ml;
• apple cider vinegar (6 percent) – 20 ml;
• water – 40 ml;
• sugar – 10–20 g;
• salt or soy sauce- to taste.

Cooking method:

• Wash the raw beets, pat dry with a napkin, and peel.
• Grind on a grater with large holes.
• Peel the onion, cut into thin quarter rings, mix with beets.
• Boil water, mix it with salt, sugar, vinegar and mustard. You can add a pinch of ground black pepper. Stir.
• Season the beets with the resulting sauce. Leave it for 2 hours at room temperature, then put it in the refrigerator and wait another 2 hours.

An appetizer made from pickled raw beets has an unusual but balanced taste. If you know how healthy raw beets are, but you find it difficult to decide to start eating them uncooked, you should try the food prepared according to the given recipe.

Beets pickled in Korean style

• beets – 1 kg;
• garlic – 8 cloves;
• ground red pepper – 5 g;
• ground coriander – 5 g;
• vegetable oil – 0.2 l;
• table vinegar (9 percent) – 60 ml;
• salt, sugar - to taste.

Cooking method:

• After peeling the raw beets, grate them on a grater designed for making Korean salads.
• Pass the garlic through a press and mix with the beets.
• Add sugar, salt, spices to the butter. Heat it in a saucepan, mix with vinegar.
• Pour the hot marinade over the beets and stir.
• After an hour, put the snack in the refrigerator. After another 5 hours it will be ready to eat.

This version of pickled beets will appeal to lovers of spicy foods.

Instant pickled beets are a healthy snack with a piquant taste. It can not only be served separately, but also used to prepare other dishes.

Pickled beets make it possible to preserve the greatest number of necessary elements, and of course the taste of this dish is simply wonderful. Beets are subjected to hot pouring, can be sterilized, but for the lazy, there are also quick pickling methods, without lengthy and difficult operations.

Few people understand how to pickle beets for the winter correctly. It is necessary to wash the root vegetables and place them in water pre-mixed with salt and vinegar. The ratios are selected according to the personal preferences of the hostess. On average, 2-3 tbsp is needed. l. these ingredients. The vegetable is cooked in the marinade for about an hour, after which it is cooled, peeled and placed in jars.

The recipe for pickling beets to preserve the preparations in sterilized jars will appeal to many. The beets come out “like in a cafeteria.” The beet marinade is filtered, boiled and poured into jars. The finished twist is covered with a lid and, after cooling, placed in any comfortable place. For canning, it is more correct to use a small root vegetable, since a large one will need to be cooked longer, and after cooking, cut so that it fits in the jar.

Pickling methods

Let's talk about the eternal debate: to spay or not to spay. Find out how to pickle beets for the winter without sterilization and with it - decide for yourself which way you like and is more convenient.

You can prepare pickled beets without sterilization. To do this, several small root vegetables are selected, boiled and peeled. For marinade 1 tbsp. l. add coarse table salt to 1 liter of water and boil it, then pour in the vegetable and roll it up for the winter. Due to the inaccessibility of preliminary heat treatment, canned beets without sterilization will retain almost all of their desired qualities.

Preparation option: make a marinade of onion, salt, sugar, bay leaf and vinegar. Then do everything according to the previously known scheme. Beets with vinegar are prepared without sterilization, for this reason it is better to store such twists in the refrigerator.

A small root vegetable is boiled in a saucepan along with vinegar and granulated sugar until the grains are completely dissolved, pour over the remaining beets (1.5 kilograms). Cook it for about an hour. At the end of cooking, peel the fruit, strain the marinade and boil again. You can find a large number of recipes on how to pickle beets in own juice. All of them retain the desired qualities of the vegetable.

In sterilized jars

To sterilize, the jars are covered with iron lids and placed in a pan of water. Containers 0.5 liters in size are sterilized 10-15 minutes after boiling, then closed and turned upside down. Pickled beets can be stored in jars for a long time for the winter.

How do you prefer to marinate?

With sterilizationWithout sterilization

Recipes for winter preparations for the winter

Ingredients: beets - 1 kg.

For the marinade:

• Peppercorns - 5 pieces;
• water 2 tbsp.;
• salt - 30 gr.;
• sugar 40 gr.;
• vinegar - 1 tbsp. l.

Cooking method:

1. We use beets of small volumes, no more than 5 cm. We wash them well, and it is possible to soak them in a dish with warm water in advance.
2. Place in a saucepan, add water and cook over low heat until the beets are tender. Once cool, remove the peel.
3. Place the boiled beets into clean, dry jars and try to carefully press the root vegetables.
4. Pour in boiling marinade. Once the appetizer has cooled, put it in a cold place. If we prepare beets for the winter, we sterilize them. After this, roll up the lids and let cool under a warm blanket.

Ingredients: beets (any quantity)

For the marinade:

• Water 1 l.;
• Sugar 1 tbsp. l.;
• Salt 1 tbsp. l.;
• Vinegar 1 tbsp. l.

Preparation:

1. Rinse the root vegetables, boil until tender, drain, rinse with cold water, peel, and grate.
2. Place the beets in sterilized jars up to the shoulders.
3. Prepare the marinade by bringing to a boil.
4. Pour the hot marinade over the beets and roll up immediately.
5. Turn the jars upside down and wrap until completely cool.
6. Store in a cool place.

Ingredients:

• beets - 2 kilograms;
• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• citric acid - 1.5 teaspoons.

Preparing pickled beets for the winter:

1. Wash the beets and prepare them using different methods. Vegetables can be baked or boiled. The production period for medium-sized root vegetables is 1.5 hours.
2. Cool the beets until they are warm enough to handle and peel. It is convenient to boil or bake vegetables in advance.
3. Peel the root vegetables and cut them into medium-sized cubes or grate them using a borage grater.
4. Wash half-liter jars with baking soda and sterilize over steam. Boil the seaming lids.
5. Fill the jars with chopped beets, leaving 1/4 of the volume at the top.
6. Make a marinade of salt and vinegar. If the filling boils, add it citric acid and remove from heat. Pour the marinade over the beets, gradually adding to the very top of the jars, taking into account the excellent absorption of the pouring into the vegetable mass. If the marinade is not enough and the beets are not completely covered with it, the vegetable may change color during storage.

What you will need:

• beet,
• water – 1 l,
• salt – 5 tsp,
• sugar – 0.5 tbsp.,
• ground cinnamon – 2-3 g,
• cloves – 6-8 buds,
• allspice – 6-8 peas,
• 9% vinegar - 10 tsp,
• banks.

Process:

1. Cook the beets for approximately 30 minutes, peel and cut into neat cubes.
2. Prepare a marinade from water, salt, sugar, cinnamon, cloves and allspice. Bring it to a boil. Pour 10 tsp. 9% vinegar, remove from heat.
3. Place the chopped root vegetable in liter jars up to the shoulders and fill with marinade.

If you want the most intense, special “pepper” taste, Georgian beets will be the most optimal recipe for making it. To do this, the vegetable is also boiled, peeled and cut into slices. For the purpose of pickling, mix a huge amount of finely chopped herbs (parsley, dill, coriander and, of course, cilantro) and 1-2 red onions with two cloves of garlic, bay leaves, black pepper and 3 tbsp. l. Georgian sauce Tkemali. Mix all ingredients, add salt if desired, and add vegetable oil. Mix the beets with the resulting consistency and let it brew for about half an hour. Afterwards, it is possible to serve the finished food to the table.

Today we invite you to pickle beets for the winter with us, completely removing vinegar from the ingredients. We will replace this not very positive preservative with citric acid. The taste of beets pickled in this way is no worse than the traditional kind with vinegar, and the most significant degree of usefulness of the finished product is obvious.

Ingredients for preparing beets for the winter without vinegar:

• beets (young fruit) – 400 g
• black pepper (peas) – 10 pcs. per 1 liter
• bay leaf – 3 pcs.
• water – 1 l
• salt (coarse crystalline only) – 2 tbsp. l.
• citric acid (in granules) – 1 tsp.
• sugar – 3 tbsp. l.

Preparation:

1. Our quantity of beets reaches liter jar, and we will make adjustments to the amount of marinade as we go. We thoroughly rinse and sterilize the empty jar, and boil the lids.
2. Cook the beets until completely cooked. Let's wait until it cools down. Let's peel it. Wash thoroughly in cold water. Chop the boiled beets into cubes. Let's use a vegetable grater for this.
3. Pour peppercorns into the bottom of a sterilized jar, put a bay leaf and lay out the beetroot slices loosely.
4. Pour water into the pan. We'll put it there granulated sugar, add citric acid and salt. Bring the purchased mixture to a boil.
5. Pour the hot marinade over the beets up to the shoulders of the jar. Seal the filled jar tightly with a lid. Let's turn it over and wrap it in a blanket. We'll wait until it cools down slowly and put it into storage.

Video

In this short video you will clearly learn how to make beets for the winter in a marinade.

This way you always have a ready-made ingredient for borscht, vinaigrette or puree base on hand. Moreover, preparing pickled beets is incredibly simple.

Beetroot is one of the most accessible vegetables in our latitudes, which is also rich in amino acids, has a healing effect and is a natural antioxidant. A storehouse of vitamins, it has rightfully won a significant place in our diet. Beets keep well all year round. Delicious and vitamin-rich dishes are prepared from it. And if you make pickled beets for the winter, then this is excellent winter salad, which will diversify your table.

Pickled beets for the winter turn out tasty if you use only a dense product, uniformly colored, without white rings on the cut.

Sterilize jars in a way convenient for you: on the stove, in the oven or in microwave oven. Workpieces should be stored in a dark, cool place, protected from sunlight. Then the pickled beets prepared for the winter will not lose their beautiful bright burgundy color.

Also, the vegetable may change color during storage if there is not enough marinade for pouring and it does not completely cover the beets.

Pickled beets for the winter, prepared without sterilization

The simplest recipe. Beets prepared without sterilization do not need to be twisted - they can be kept in the refrigerator under a plastic cover.

• beet;
• table vinegar - 50 g;

Marinade:

• water - one glass;
• sugar - one tbsp. spoon;
• salt - half a spoon;
• black and allspice - several pieces;
• cloves - three pcs.;
• bay leaf.

Boil the beets until fully cooked; you can bake them in the oven. Let's start the marinade: mix all the ingredients, cook the filling for several minutes and cool.

Chop the peeled beets into cubes and transfer them to prepared jars. Then add vinegar to each jar, one spoon at a time.

Pour marinade over vegetables. And finally, we tightly screw the jars and place them with the neck down. Wrap them in something warm and leave them for the day.

Whole pickled beets

A universal recipe that allows you to store it whole. Having opened such a preparation in winter, you can prepare any dishes.

For a 1.5 liter jar:

• several small beets;
• black peppercorns - 5 pcs.;
• bay leaf - 1 pc.;
• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• vinegar 9% - 2 tbsp. spoons.

Boil or bake the beets until tender. Cool it and clean it.

Read also: Canned pike at home - 6 quick and tasty recipes

We sterilize the jars and put pepper and bay leaf in them. Place the beets, slightly short of the hangers.

Let's start the marinade: mix all the indicated ingredients, put the mixture on the stove, wait until it boils, and cook for another 2 minutes. After this, pour the resulting filling into jars. It should reach the neck, but not reach the edges.

We set the jars, covered with lids, to sterilize for 25 minutes. We screw them tightly and place them with the neck down. We cover them with a blanket or a blanket and leave them for one day.

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.

Recipe with citric acid

If vinegar seems like an undesirable addition to you, try beets with citric acid. Healthy recipe!

• beets - 2 kilograms.

Marinade:

• water -1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• citric acid - 1.5 teaspoons.

Boil or bake the beets until tender. Add salt and sugar to the water and place it on the stove. After the water boils, add citric acid to the filling.

We process jars with lids.

Let's move on to the beets: peel and chop them into cubes. Fill the jars tightly with vegetables, placing them up to their hangers. Pour the marinade over the beets.

Let the jars, covered with lids, sterilize for 10-12 minutes. Tighten the jars and place them bottom up. Cover them with towels and leave them to cool at ambient temperature.

Beetroot with garlic

"Some people like it hot." Then a savory snack for them

• beets – 1 kg;
• garlic – 5 cloves;
• vegetable oil – 1 cup;
• sugar – 3 teaspoons;
• vinegar 9% - 3 tbsp. spoons.

Boil or bake the beets until fully cooked. We clean it and cut it into strips. Finely chop the garlic and add it to the beets. Grating garlic is not recommended.

Read also: Gooseberry jam for the winter - 16 simple and delicious recipes

Add sugar to the beets and mix lightly. Leave the vegetables for a couple of minutes so that the beets release their juice. Sterilize the jars and boil the lids. Pour vinegar into the beets and mix thoroughly. Bring to a boil, pour it into the vegetable mixture, leave to cool for 5 minutes.

Transfer the vegetable mixture into sterile jars. We close them hermetically and place them with the neck down. Wrap the jars in a towel and leave until cool. Now the finished beets can be taken to a dark, cold room.

Preparing beets for vinaigrette

You'll enjoy pickling beets for a vinaigrette and storing them in jars. It's convenient. And the preparation perfectly preserves the taste, color, and vitamins.

• beets – 2 kg.

Marinade:

• water – 2 l;
• salt – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• black peppercorns – 5 pcs.;
• allspice – 5 pcs.;
• mustard seeds – 5 pcs.;
• cloves – 5 pcs.;
• vinegar - 1 tbsp. spoon.

Housewives fell in love with recipes for canned beets for the winter not only for their exceptional taste. The root vegetable is surprisingly healthy and cannot be compared with other vegetables. It normalizes blood pressure, the production of sex hormones, and the functioning of the thyroid gland. The product is also valued for the following properties:

• increases hemoglobin- and fights anemia;
• improves digestion- and normalizes stool;
• speeds up metabolism- and promotes weight loss;
• cleanses blood vessels and prevents the formation of cholesterol plaques;
• suppresses inflammatory processes- and speeds up recovery;
• increases endurance- and mental activity.

Pickled beets for the winter: twists in jars

To eat tasty and nutritious food all winter, you need to pickle beets in jars for the winter. The preparation can act as a snack, an independent dish, or as a component of your next meal. culinary masterpiece. It is only important to follow the cooking technology so that the spicy root vegetable is preserved until the next warm season. The main condition is sterilization, which is performed in four stages.

1. Preparation. Lay a towel on the bottom of a large saucepan or basin (you can place a board or dumpling maker) and place jars filled with the preparation. Take containers of the same volume - this makes it easier to calculate the sterilization time.
2. Filling the “sterilizer”. Pour water into the pan so that it does not reach 1-2 cm from the edges of the jars. Cover the containers with lids.
3. Processing. Turn on the burner and wait for the water to boil. From this point on, half-liter jars should be heated for 15 minutes, and liter jars - 20 minutes.
4. Completion. Seal the containers with lids, place them upside down and wrap them with a blanket. The workpieces should remain in this position until they cool completely.

With cloves

Peculiarities. From such a simple product as beets, you can make dozens delicious dishes. Pickled beets in jars for the winter with cinnamon are one of the simplest and most beloved options by housewives. A modest set of ingredients and simple cooking technology result in an appetizing, hearty snack with an amazing aroma of spices.

You will need:

• 700 g beets;
• laurel leaf;
• five peas of allspice;
• three carnation inflorescences;
• 1 liter of water;
• 50 g sugar;
• the same amount of salt;
• 45 ml vinegar.

Preparation

1. Boil the beets for 40 minutes. If it's damp, don't worry. The vegetable will be “cooked” during the marinating process.
2. Cut the boiled root vegetable into small cubes or slices. In the second case, it is convenient to use a potato peeler.
3. Dissolve bulk ingredients in boiling water. After turning off the burner, add vinegar.
4. Place the beets and spices in a sterile jar. Pour in marinade.
5. Sterilize and roll.

The root vegetable must be boiled in its skin. Before cooking, you just need to wash off the dirt and remove the tops without violating the integrity of the “shell”. Otherwise, the beets will give all the taste and vitamins to the water.

With bow

Peculiarities. Onions and beets are excellent “allies.” The onion vegetable will give the sweetish root vegetable a slight spiciness and will crunch pleasantly on the teeth. The preparation can be eaten on its own in the form of caviar or salad. It can also be used to prepare borscht.

You will need:

• 500 g beets;
• 100 g onion;
• 0.5 l of water;
• 100 ml vinegar;
• 30 g salt;
• 125 g sugar;
• five peas of black or allspice;
• two laurel leaves.

Preparation

1. Boil and cool the root vegetable without removing it from the “decoction”.
2. Boil water with acid, bulk additives and spices and boil for a couple of minutes.
3. Grate the beets and chop the onion.
4. Combine vegetables with marinade.
5. Place the product in jars, sterilize and roll up.

Beets should not be cooked over high heat. Violent boiling makes the root vegetable less healthy and tasty and spoils its texture. As soon as the water boils, turn the burner to minimum power.

With cinnamon

Peculiarities. The beauty of beets is in their sweetness. If, when canning, you want to not only preserve, but also emphasize this property, add more sugar and complement the recipe with aromatic cinnamon. Pepper and cloves will complement this amazing oriental ensemble.

You will need:

• 700 g beets;
• 50 ml vinegar;
• 40 g sugar;
• 15 g salt;
• 3 g ground cinnamon;
• two carnation inflorescences;
• three peas of allspice.

Preparation

1. Grate the boiled root vegetable.
2. Combine water with flavorings and boil. After turning off the burner, add vinegar.
3. Fill a glass container with grated beets and add marinade.
4. Sterilize and roll.

To ensure the beets have a rich color, you can add a little vinegar to the water during cooking. The second option is to put the fruit, peeled after cooking, in the refrigerator for a couple of hours.

With bell pepper

Peculiarities. You can pickle beets at home for the winter in combination with other vegetables. For example, with bell pepper. It turns out something between salad and caviar. The preparation can be eaten as a side dish or spread on sandwiches. These beets are delicious to eat mixed with boiled beans.

You will need:

• 5 kg beets;
• 1 kg bell pepper any color;
• 1.5 kg of onion;
• 0.5 l of water;
• 200 g sugar;
• 0.5 liters of vinegar;
• the same amount of vegetable oil;
• 120 g salt.

Preparation

1. Boil the beets and grate.
2. Cut the onion into thin rings and the pepper into strips.
3. Combine water with oil, bulk ingredients and boil.
4. Add the peppers and onions to the boiling marinade and continue heating for seven minutes.
5. Place the beets in a common cauldron, cover with a lid and boil for ten minutes.
6. Distribute the boiling stock into sterile containers and roll up.

The taste will be more interesting and soft if you add a fruity note to the preparation. Plums and apples work well.

Without sterilization

Peculiarities. If you are afraid of getting burned during heat treatment of jars, prepare pickled beets for the winter without sterilization. The appetizer is simple to make, and its taste exceeds all expectations. From the specified amount of ingredients, about 2 liters of preparation are obtained.

You will need:

• 1.5 kg beets;
• two sweet red onions;
• head of garlic;
• three bay leaves;
• nine peas of allspice;
• 1 liter of water;
• 50 g sugar;
• 30 g;
• 50 ml vinegar;
• the same amount of sunflower oil.

Preparation

1. Boil the beets and cut into cubes.
2. Cut the garlic into slices and the onion into half rings.
3. Distribute the spices into sterile glass containers, and mix the prepared vegetables on top.
4. Boil water and pour into jars.
5. After a quarter of an hour, drain the liquid into a saucepan, mix with bulk ingredients, vinegar and oil and boil.
6. Pour the boiling liquid into jars and seal.

If you have small beets with a diameter of about 7 cm, you can pickle them whole, after pricking them with a toothpick. But keep in mind that such a preparation can be tasted no earlier than in a month, otherwise the root vegetable will not have time to soak in the marinade.

Preparations in the refrigerator

Spacious and cold cellar for long-term storage preparations are a luxury available only to residents of private houses. But this does not mean that due to shortcomings in the layout of your home you will be left without delicious preparations. There are many options for pickling beets designed for storage in the refrigerator.

With garlic

Peculiarities. Beets combined with garlic are a flavorful, savory appetizer with a pleasant spicy-sweet flavor. Coriander and hot pepper will give it a special piquancy. Choose ripe vegetables without tough veins so that the dish turns out tender and melts in your mouth.

You will need:

• 300 g beets;
• three cloves of garlic;
• 10 g sugar;
• 3 g salt;
• 5 g coriander;
• a pinch of chili powder;
• 30 ml vinegar;
• 15 ml sunflower oil.

Preparation

1. Peel the raw root vegetable and cut into small pieces.
2. Place the workpiece in a half-liter jar. It is advisable to wash it with soda or sterilize it so that the beets are stored for a long time and do not have any foreign flavors.
3. Place garlic on top.
4. Mix oil with vinegar and flavorings. Pour into the jar.
5. Pour boiling water into the jar with the preparation so that it fills all the free space between the beet blocks.
6. Cover with a clean nylon lid and place in the refrigerator.
7. You can start tasting in just three days. The shelf life of the snack is a month.

During the pickling process, garlic gives off its bitterness and acquires an unusual taste. In this form, even ardent opponents of sharp teeth eat it with pleasure.

With horseradish

Peculiarities. Fans of spicy food will surely love grated horseradish, “tinted” pink with beetroot juice. What if you do the opposite - give the rich burgundy root vegetable a fiery spiciness? Makes an excellent men's snack.

You will need:

• ten small root vegetables;
• five tablespoons of grated horseradish;
• a tablespoon of cumin;
• 100 ml vinegar;
• the same amount of water;
• 5 g salt.

Preparation

1. Bake the washed root vegetables in the oven until soft.
2. When the vegetable has cooled, peel and cut into slices.
3. Soak the cumin seeds in boiling water for a minute.
4. Mix the root vegetable with horseradish and cumin, place tightly in a clean glass container.
5. Combine water with vinegar and salt, pour the resulting marinade over the beets.
6. Place the workpiece under pressure and leave in the refrigerator for three days.

The snack can be eaten immediately or stored for a couple of months. If you want the product to sit longer, add more vinegar and salt.

With lemon

Peculiarities. If the taste of acetic acid seems too strong for you, use citric acid for pickling. Or rather, lemon juice. Taste ready-made dish It turns out piquant and delicate.

You will need:

• beet;
• juice of half a lemon;
• zest of a whole lemon;
• 100 ml vegetable oil;
• 50 ml apple cider vinegar.

Preparation

1. Boil or bake the beets and cut into cubes, like for a vinaigrette.
2. Combine oil with vinegar, juice and zest.
3. Mix the root vegetable with the marinade, place tightly in a clean jar and cover with a nylon lid.

Express marinating

If you want something savory here and now, but there are no canned vegetables in the pantry, quick-cooking pickled beets will come to the rescue. Crispy root vegetable, wrapped spicy marinade, will delight gourmets.

In Korean

Peculiarities. Vegetables cooked in Korean style have become firmly established in the domestic gastronomic culture. The spicy Asian appetizer looks great on the same table with traditional jellied meat, fried chicken or potatoes. The hot dish helps to increase the body's protective barriers and recovery from colds.

You will need:

• 500 g beets;
• a teaspoon of ground dried garlic;
• the same amount of ground coriander;
• half a teaspoon of red pepper;
• half a glass of sunflower oil;
• 50 ml vinegar;
• salt at your discretion.

Preparation

1. Grate raw beets on a special grater Korean carrots or on a regular coarse grater.
2. Add the bite, salt and garlic. Dry spice can be replaced with finely chopped fresh cloves.
3. Simmer the workpiece in a water bath for half an hour.
4. Add the rest of the spices.
5. Pour hot oil over the beets. It shouldn't boil.
6. Place the workpiece under pressure for a day.

For the holiday

Peculiarities. Beetroot is not associated with holiday menu. Perhaps as an integral part of a “fur coat”, but not as an independent dish. In fact, the raw root vegetable can be used to make an amazing restaurant-quality appetizer.

You will need:

• 300 g beets;
• 200 ml rice vinegar;
• star anise;
• cinnamon stick;
• half a teaspoon of dried thyme;
• the same amount of dried oregano;
• a teaspoon of honey;
• 5 g salt (preferably sea salt);
• 30 ml olive oil.

Preparation

1. Cut the raw beets into thin round slices.
2. Combine vinegar with oil, honey, salt and spices.
3. Arrange the beets in one layer, pour over the marinade.
4. Cover with a lid or cover with film and place in the refrigerator for an hour.

This beetroot appetizer is good to add to salads. If you are going to serve it as a separate dish, additionally prepare the sauce from natural yogurt and fresh mint.

In Georgian

Peculiarities. Quick snack in Georgian it is vegetable mix or salad in a jar. The products are prepared without cooking, so they retain the appetizing crispy texture, taste and set of vitamins as much as possible. Spices highlight the natural fresh taste of vegetables. .

You will need:

• head of cabbage;
• beet;
• carrot;
• head of garlic;
• hot pepper pod;
• bulb;
• four black peppercorns;
• a teaspoon of khmeli-suneli;
• 1 liter of water;
• 100 ml vinegar;
• 100 g sugar;
• 60 g salt.

Preparation

1. Cut the beets and carrots into strips, the onions into half rings, and the cabbage into large pieces.
2. Chop the garlic and pepper as finely as possible.
3. Mix the vegetables, as well as peppercorns, and transfer everything into a clean three-liter jar.
4. Dissolve the bulk ingredients in boiling water, and when you remove the liquid from the heat, add vinegar.
5. Pour the marinade into the bottle with the preparation and close it with a nylon cap.
6. The appetizer is marinated for 12 hours at room temperature.

In Ossetian

Peculiarities. The root vegetable pickled in Ossetian style has an amazing aroma, sharpness and piquancy. The main “trump card” of this snack is a successful set of spices that saturate the beets with new flavor shades.

You will need:

• 2 kg beets;
• two heads of garlic;
• a teaspoon of dried basil;
• the same amount of dried thyme;
• the same amount of dried cilantro;
• two bay leaves;
• 100 ml vinegar;
• 100 g sugar;
• 60 g salt;
• two pods of hot pepper;
• 0.75 liters of water.

Preparation

1. Slightly undercooked beets need to be cut into thick rings.
2. Cut the garlic into thin slices and the pepper into strips.
3. Add spices and bulk additives to boiling water. When the latter dissolve, turn off the burner, add vinegar and let the marinade sit under the lid for half an hour.
4. Place the beets in a glass or enamel container, layering them with pepper and garlic.
5. Pour the marinade over the mixture and place it in the refrigerator. You can taste the snack after 12 hours.

To prepare Ossetian beet marinade for the winter, it is better to use half-liter jars for canning. The snack must be sterilized.

Surprisingly, our ancestors did not eat beets. They preferred to eat the tops, and the root vegetable itself was used strictly for medicinal purposes. Over time, they appreciated not only the beneficial, but also the taste of the sweetish vegetable. You want to eat it in the summer and you don’t want to part with it in the cold season, so recipes for pickled beets for the winter will be useful to housewives.