Recipes for preserving pickled beets for the winter in jars. If you need vitamins in winter - prepare beets for the winter Whole canned beets

Beets are a very healthy root vegetable; they have a beneficial effect on the digestive system. However, few people pay attention to canning beets, relying on the fact that they are available all year round. Beet preparations are underestimated. They can greatly simplify the preparation of many dishes, such as borscht or cold beetroot soup, for example.

We invite you to get acquainted with several “golden” recipes for delicious rolls.

Recipe for preparing beets for the winter

Pay attention to this recipe, it can significantly reduce your time near the stove. You will especially appreciate this option if there are borscht lovers in the family, because this is a complete dressing. Moreover, this preparation is excellent as a salad or snack.

Ingredients

Servings: – + 37

beet 3 kg
onion 1 kg
carrot 1 kg
tomatoes 1 kg
sweet pepper 1 kg
sunflower oil 500 ml
table vinegar 200 ml
granulated sugar 200 ml
table salt 2 tbsp. l.

Per serving

Calories: 192 kcal

Proteins: 2.7 g

Fats: 10.8 g

Carbohydrates: 20.9 g

1 hour 40 min. Video recipe Print

Remove tops from root vegetables. Rinse all vegetables thoroughly under running water.

Peel the beets and carrots. Grate using a coarse or medium grater, or for a more aesthetically pleasing look, use a Korean grater. This will allow you to get smooth and textured “noodles”.

Pour all the vegetable oil into a fairly large saucepan at once, heat it and add the grated vegetables to the bowl. Stir and fry over low heat.

At this time, peel the onion. Remove the “entrails” from the pepper and remove the skin from the tomato. In order for the peel to come off well, the tomatoes must be placed in boiling water for a couple of minutes, after making a crosswise cut.

Cut the onions, tomatoes and peppers into cubes and add to the vegetables in a saucepan.

Stir again, add granulated sugar, salt and vinegar.

Cover with a lid and simmer for about 60 minutes.

Place the prepared vegetable mixture into sterilized jars and secure with iron lids. Turn upside down, insulate and leave until completely cool. This type of sealing has a shelf life of about a year.

Recipe for canned beets for the winter “You'll lick your fingers”

A very tasty and incredibly beautiful preparation is obtained if you follow this recipe. It can be added to a vinaigrette, or simply put on the table as an appetizer or as an addition to meat with a potato side dish. This option for preparing beets for future use will be more advantageous compared to other preparations, because seaming is distinguished by an almost complete absence of a vinegar aftertaste and a spicy aroma.

Cooking time: 1 hour 15 minutes

Number of servings: 10

Energy value

calorie content – 139.6 Kcal;
proteins – 3.4 g;
fats – 0 g;
carbohydrates – 31.5 g.

Ingredients

red beets – 2 kg;
granulated sugar – 100 g;
table salt – 2.5 tbsp;
table vinegar – 100 ml;
black pepper – 5 peas;
allspice – 3 peas;
spicy cloves – 1 bud;
bay tree leaf – 3 pcs.

Step-by-step preparation

Rinse the beets thoroughly with a brush so that there are no stuck lumps of earth, place them in a saucepan, fill with cold water and turn on the burner. Cook until soft. You can sometimes check whether the root vegetable is ready by piercing it with a knife.
To ensure that the skin is easily removed from the vegetable, after cooking, place it in a bowl of ice water. Clean.
Cut the boiled and cooled beets at your discretion - these can be either cubes or cubes, it doesn’t matter.
Transfer everything into sterilized jars. Do not place the pieces too tightly; there should be some space left in the jar for the marinade.
Pour 1 liter of clean water into a saucepan and bring to a boil. Add sugar, salt, vinegar and spices. Cook for about 3 minutes over medium heat until the bulk ingredients are completely dissolved.
Pour the hot marinade over the chopped beets. Cover the containers with baked lids and re-sterilize for no longer than ¼ hour.
Roll it up with a special machine and wrap it in a cotton blanket.

Advice: If you put the beets in a baking bag, you can reduce the cooking time.

Recipe for Siberian beetroot appetizer for the winter

A jar of incredibly tasty beetroot appetizer is always handy, especially if guests show up unexpectedly. And there is no shame in putting such a treat on any holiday table.

Number of servings: 34

Cooking time: 1 hour 25 minutes

Energy value

calorie content – 137.8 Kcal;
proteins – 3.1 g;
fats – 5.4;
carbohydrates – 19.3 g.

Ingredients

beets – 3 kg;
garlic – 100 g;
onion – 500 g;
sweet pepper – 1 kg;
carrots – 2 kg;
hot pepper – 3 pcs.;
sunflower oil – 200 ml;
granulated sugar – 70 g;
coarse salt – 90 g;
vinegar – 50 ml.

Step-by-step preparation

Rinse the vegetables thoroughly under running water. Clean.
Grate the beet and carrots on a coarse grater and place in a frying pan with hot oil.
At this time, pass the seeded bell peppers, hot peppers and onions through a meat grinder.
Garlic - through a garlic press or grate on a mini grater.
Add all remaining ingredients to the bowl with the sauteed vegetables, cover and simmer for at least 45 minutes.
About 10 minutes before the end, add sugar, vinegar and salt. If you wish, you can add a bouquet of seasonings with ground black pepper.
Transfer the prepared beet caviar into prepared jars (you need to take care of their proper sterilization in advance). Screw on the lids. Everything is ready!

Recipe for stewed beets for the winter

A very tasty and juicy preparation that can be used as an independent dish, seasoned with mayonnaise and garlic, or added to “Herring under a fur coat.” Step-by-step recipes for the most delicious salad options with photos and videos can be found on our website.

Number of servings: 10

Cooking time: 45 minutes

Energy value

calorie content – 209.7 Kcal;
proteins – 3.4 g;
fats – 10 g;
carbohydrates – 26.6 g.

Ingredients

red beets – 2 kg;
granulated sugar – 2 tsp;
rock salt – 2 tsp;
sunflower oil – 100 ml;
table vinegar - 1 tbsp. l.

Step-by-step preparation

Boil the washed beets until half cooked, wait until they cool, and peel. It should be noted that when preparing seaming, it is better to give preference to small-sized specimens - they are not stored very well and cook quickly, so in this way “catch two birds with one stone”.
Grind the beets in any way, depending on how you plan to use the workpiece in the future. For salad with herring, it is better to grate it on a coarse grater.
Pour oil into a saucepan with a thick bottom and add granulated sugar and salt. Using a wooden spatula, stir the mixture quickly to avoid burning. Add the processed beets and simmer for 15 minutes, also constantly stirring the mass. You can add a little water if there is not enough juice.
Finally, add vinegar and allow the product to cool slightly.
Place in sterilized containers and roll up as usual.

Advice: If desired, you can add carrots, onions or mushrooms to this roll.

Homemade beet juice recipe for the winter

Very rare among winter preparations, alas. Most people don't even think about stocking up on them. Its taste, of course, is not for everyone. However, if you add sugar or citric acid, you get a very healthy and interesting drink.

Number of servings: 6

Cooking time: 40 minutes

Energy value

calorie content – 390.6 Kcal;
proteins – 1.5 g;
fats – 0 g;
carbohydrates – 96.1 g.

Ingredients

beets – 2 kg;
granulated sugar – 500 g.

Step-by-step preparation

Wash the beets and peel them with a sharp knife.
Chop into medium-sized pieces.
To obtain juice, you can use any convenient kitchen appliance. You can easily pass the vegetable through a juicer or grind it in a meat grinder. In the latter case, the resulting pulp must be squeezed out through gauze.
Pour the juice into a saucepan, add granulated sugar and cook slowly over low heat until the sugar is completely dissolved. An important condition in this case is not to digest the juice, otherwise all the beneficial substances will disappear.
Pour the hot drink into glass containers (be sure to steam them first) and seal. You can also seal the jars with polyethylene lids, but in this case it is recommended to store such preparations exclusively in the refrigerator.

Note: You can supplement the preparation with cabbage or black currants. If you are making a completely vegetable drink, it is recommended to exclude sugar and make the juice salty.

Kuban beet recipe for the winter

A very simple preservation product, but universal in use. It can be flavored with the same borscht, spread on a piece of fresh black bread, or used as an addition to stewed beans. In any case, you will experience gastronomic pleasure from the product.

Number of servings: 15

Cooking time: 1 hour 30 minutes

Energy value

calorie content – 205.8 kcal;
proteins – 2.5 g;
fats – 12 g;
carbohydrates – 21.9 g.

Ingredients

red beets – 2 kg;
apples – 1 kg;
sunflower oil – 200 ml;
garlic cloves – 10-15 pcs.;
table vinegar (5%) – 100 ml;
coarse salt – 1 tbsp;
ground black pepper – ½ tbsp. l.

Step-by-step preparation

Peel the washed beets. It is best to use varieties with a rich ruby hue and very juicy pulp. But it is not recommended to use root vegetables that are too soft.
Give preference to sweet and sour apples. They need to be divided into several parts and the seed box removed.
Collect all ingredients and pass through a large mesh meat grinder. You can grate it, and if you have a food processor at your disposal, even better!
Heat the butter in a saucepan, add the beetroot-apple mixture and the garlic passed through a press. You can use both a saucepan and a slow cooker as available cooking tools, which will greatly facilitate the process.
Add spices, salt and sugar. And leave it to simmer for a long time. But do not forget to stir the mass often, otherwise it will burn and all your efforts will be in vain.
While the preparation is languishing, start preparing the jars. On average, you will get three 800 ml jars. Heat them either in the oven or hold them over steam. Don't forget to boil the lids.
Distribute the finished mass into containers and seal. Turn over to check for leaks. If you hear whistling or bubbles appear, twist the workpiece.

Recipe for soaked beets for the winter

For a change, many lovers of preparations make soaked vegetables without using acetic acid. They reach through natural fermentation. In most cases, cabbage, zucchini, cucumbers or tomatoes are chosen, but root vegetables such as beets can also be soaked. According to this principle, food should be prepared in large barrels. But you can also prepare a similar snack for apartment residents, for example in jars. It is convenient to ferment either a whole vegetable or cut into several parts.

Number of servings: 5

Cooking time: 35 minutes

Energy value

calorie content – 113.2 kcal;
proteins – 3.3 g;
fats – 0.1 g;
carbohydrates – 25.1 g.

Ingredients

beets – 500 g;
sour apples – 200-300 g;
horseradish root – 10 g;
garlic, head – 3 pcs.;
salt – 30 g.

Step-by-step preparation

Peel the beets, roots and apples.
Cut beets and horseradish into slices, apples into slices.
Remove the husks from the garlic.
First place a layer of apples on the bottom of a clean jar, then beets on top and then horseradish. Add garlic cloves. In this order, fill the container to the top.
Prepare the brine. To do this, dissolve salt in purified water. The given amount is calculated on average per liter of liquid.
Fill the jars with the solution and cover with a plastic lid. Leave in this state at room temperature for a period of at least 3 days. Then transfer to the cold.

The conclusion suggests itself - you can spend the winter deliciously under any conditions, even if you have nothing on hand except beets. The main thing is to be smart. Bon appetit!

Autumn is the time for canning, and every housewife knows this very well, which is why she takes seriously the pickling and pickling of various fruits. What doesn’t end up in jars: vegetables, fruits, root vegetables; beet preparations for the winter are considered especially popular, because they are an excellent snack for various dishes. You can make a lot of canned goodies from this healthy product, which will undoubtedly brighten up cold everyday life and delight you during the winter holidays.

How to pickle beets for the winter: recipe

The easiest way to prepare red beets is pickling. Juicy and crispy beet slices are ideal for any dish, becoming its wonderful and necessary addition.

It will take a total of 1-1.5 hours to prepare the products and the cooking process itself, but whatever tasty treat you get, you won’t be ashamed to present it to your guests.

Ingredients

Per 1 liter jar

Beetroot – 750 g.
Vinegar 9% - 2 tbsp. l.

Products for marinade

Salt – 20 g.
Sugar – 100 g.
Water – 1 l.

Spices

Cloves – 3 pcs.
Allspice – 3 peas.

Preparation

My root vegetable.
Cook it (until cooked) over medium heat for ≈ 40 minutes.
Cool and peel the beets.
We cut it into strips, or three on a coarse grater.
We transfer the slices into pre-prepared jars (we wash and dry them first, but do not sterilize them).
Preparing the filling for preservation:

mix sugar, water, salt, spices in a separate pan;
Bring everything to a boil and pour the still hot liquid into the jars.

Add vinegar to containers with beets, cover them with boiled lids and sterilize for 10 minutes.

After sterilization, close the jars hermetically and cool - the delicious “winter” snack is ready to eat.

What to cook from canned beets

Pickling beets for the winter is very beneficial, because the prepared storehouse of vitamins can easily become an integral part of various dishes. It is a mistake to think that eating pickled root vegetables is logical only as a snack.

Beetroot pickling goes well in the following dishes:

borsch;
beetroot;
vegetable salad and caviar;
vinaigrette;
all kinds of side dishes;
sandwiches;
sauces, etc.

Canned beets are also an excellent seasoning for meat, fish, potatoes and other dishes.

If you suddenly don’t have aromatic spices on hand to season the above-mentioned portions, then the lack of aromatic spices can easily be replaced with one sweet and sour preserve. It will give the dish an extraordinary taste and make it a specially savory treat for the whole family.

Ingredients

— 0.5 kg + -
— 1 kg + -
- 5 cloves + -
— 0.5 kg + -
- 2 tbsp. + -
- to taste + -
- 3 tbsp. + -
Spices - to taste + -

Preparation

Preserving beets for the winter in the form of vegetable caviar is an excellent option for harvesting your favorite and incredibly healthy root vegetable.

In combination with other vegetables and spicy spices, the red fruit reveals its best taste, which is impossible not to notice when crunching on a homemade pickled product.

Wash and peel the vegetables.
Grate the carrots and beets on a coarse grater, grind the tomatoes in a meat grinder.
Pour vegetable oil into an enamel pan, heat the container for a few minutes, then place grated beets and carrots on the heated bottom.
Simmer the vegetables for 10 minutes under a closed lid, then add twisted tomatoes and finely chopped garlic to them.
For the next 20 minutes, simmer the vegetables under a closed lid, remembering to stir the caviar periodically.
Season the dish with vinegar, salt and spices to taste. Mix everything thoroughly and simmer over low/medium heat for another 7-10 minutes.
We put the hot caviar into sterilized jars, and then roll them up.
Cool the twist by turning the jars upside down.

After complete cooling, we take the product for storage in a cold and poorly lit room. By observing the correct temperature conditions and general storage conditions, beetroot twist will be stored not only until winter, but also until the first drop of spring.

How to preserve beet caviar (method II)

There is another way to prepare vegetable caviar with beets for the winter.

Ingredients

Beetroot – 500 g.
Vegetable oil – 2 tbsp. l.
Salt – ½ tsp.
Zest and juice from ½ lemon.
Sugar – 2-3 tbsp. l.

Step-by-step execution

First of all, boil the root vegetable until tender. Then cool it, peel it and grate it on a fine grater.
Place the chopped beetroot mixture into a saucepan. Add salt, sugar, lemon juice, zest and vegetable oil to it.
Mix the contents and leave for 5-10 minutes. for extinguishing. Simmer under a closed lid, stirring occasionally.

We put the warm product into sterilized jars, roll them up - and voila: the beets are ready for the winter.

The preparation of beet caviar and savory appetizers is described in more detail in separate articles.

How to close beet salad without sterilization

It is impossible to imagine preparing beets for the winter without traditional canned salad. By preparing the dish in the fall, you will significantly save time in the winter by using the finished product in several forms at the same time: appetizers for hot dishes, as a side dish, and, of course, as a base for borscht.

It will take about 1.5-2 hours to prepare the preserve, but the result of the twist will be worth the effort.

Ingredients

Beetroot – 1 pc.
Sugar - to taste.
Tomatoes - ½ of a whole fruit.
Onions - ½ of a whole fruit.
Carrots - ½ of a whole fruit.
Bell pepper - ½ whole fruit.
Salt - to taste.
Vegetable oil – 1-2 tbsp. l.
Hot chili pepper - to taste.

Preparation

Wash the vegetables, dry them, peel them.
Cut the peppers and onions into strips.
Fry the slices in vegetable oil in a frying pan until softened.
Grate the raw beets on a coarse grater, mix them with grated tomatoes and add everything to the stewed vegetables.
Simmer the salad for an hour over moderate heat, stirring the dish from time to time.
Grind the chili in a meat grinder, add it to the vegetables and simmer everything together for another 20 minutes.
We put the prepared salad into jars (there is no need to sterilize them), seal them, cover with a blanket and leave to cool.

It will be even easier to prepare beets for the winter if during the canning process you use simple culinary tips that will make it much easier to prepare the root crop.

The first thing you should pay special attention to is the choice of beets. To successfully preserve it, the fruits must first be boiled, and the speed of cooking directly depends on the size and quality of the root crop.

It is best to cook small beets. Its preparation time is 30-60 minutes. Larger root vegetables take many times longer to prepare. That is why it is recommended to use small or medium-sized fruits for preservation.

To prevent red beets from losing their attractive color during cooking, add lemon juice (2 tsp) and vinegar (1 tsp) to the water. They will not only preserve the natural shade of the root vegetable, but will also give it greater richness.

You can read more about methods of preparing beets in our articles on the website.

When preparing beetroot and vegetable salad, you can add a pinch of cumin to the preserves. It will make the product taste more piquant, and will also help the beneficial substances of the natural product to be better absorbed.

To give it an original taste, beets are often prepared with other products and aromatic spices.

For those who can’t decide what to add to the canned food in addition to the main ingredient, we offer a list of a wide variety of products that will undoubtedly decorate your winter preparation.

Walnuts;
Sauerkraut or pickled cabbage;
Sea kale;
Pickled tomatoes and cucumbers;
Olive oil (if desired, you can replace vegetable oil, which is most often used for cooking and stewing root vegetables intended for twisting).

Garlic, coriander, chili pepper, bay leaf, peppercorns, grated horseradish and much more are used as spices for preserving beets for the winter. The choice of spices directly depends on your taste preferences.

And although the red root vegetable is a year-round vegetable, we all harvest it in the fall. Such tasty beetroot preparations for the winter significantly save our time during the cold season and decorate the winter holidays with their presence. That’s why it’s time to stock up on interesting recipes and start canning the red fruit.

Happy cooking and bon appetit!

Even if you know how to pickle beets for the winter in jars, there will definitely be an untried recipe that you want to put into practice. Beginners in the culinary business will find it interesting to master the basic techniques of processing and pickling root vegetables.

How to pickle beets for the winter?

Beets pickled in jars for the winter can be prepared whole or chopped. The cutting shape is determined individually and the root vegetables are chopped into cubes, strips, sticks, circles or slices.

Before pickling, root vegetables are usually boiled until fully or half cooked, and then peeled and chopped if desired.
The marinade for pouring is prepared with the addition of vinegar or citric acid, it can be without additives or prepared with all kinds of spices and herbs.
Before sealing, beets in marinade are often sterilized for 10-15 minutes, which ensures long-term and high-quality preservation of the workpiece.

Whole pickled beets for the winter

Whole beets pickled for the winter without sterilization can be used to prepare borscht, vinaigrette, and other salads, or used as an independent snack for meat and fish dishes. For canning, choose medium-sized root vegetables with rich, dark-colored flesh and a sweetish taste.

Ingredients:

beets – 1 kg;
water – 1 l;
salt – 2 tbsp. spoons;
sugar – 1 tbsp. spoon;
vinegar - 2 tbsp. spoons;
bay, peppercorns.

Preparation

Boil the washed beets for 30 minutes, place under running water until cool.
Peel the root vegetables, put them in jars, adding laurel and pepper.
Pour boiling water into the container, let stand for 10 minutes, pour into the pan.
Stir in salt, sugar, vinegar, bring the marinade to a boil, and pour into the beets.
The hermetically sealed whole pickled one should cool completely upside down under a warm blanket.

Beets pickled for the winter with citric acid

Beets pickled for the winter without vinegar are devoid of a specific vinegar taste and at the same time are excellently stored for a long time and retain their original brightness of color due to the presence of citric acid. In this case, root vegetables are cut into strips, cubes or slices of the desired shape.

Ingredients:

beets – 1 kg;
water – 1 l;
salt – 2 tbsp. spoons;
sugar – 3 tbsp. spoons;
citric acid – 1 teaspoon;
bay, peppercorns.

Preparation

The beets are boiled, peeled and cut.
Boil water with the addition of salt, sugar and citric acid.
Place sliced beets, boil for 10 minutes, place in sterile jars, adding laurel and pepper to the bottom.
Roll up the lids tightly and insulate the containers until they cool.

Grated pickled beets for the winter

Preparing grated pickled beets for the winter in jars is an excellent basis for preparing borscht, beetroot soup or other dishes that use these vegetable root vegetables. By using such a reserve, it will be possible to save time on preparing the vegetable, slicing it and heat treating it.

Ingredients:

beets – 3 kg;
salt – 1 tbsp. spoon;
sugar – 150 g;
vinegar – 220 ml;
onions – 3 pcs.;
garlic – 1 head;
bay, pepper

Preparation

The beets are washed, boiled for an hour, and cooled.
Grind the root vegetables on a coarse grater.
Boil vinegar with salt, sugar, bay, pepper for 10 minutes, also adding chopped onion and garlic.
Strain the marinade, pour it over the beets, and leave for 12 hours.
Place the mixture in jars, placing a clove of garlic on the bottom, and sterilize the containers for 10 minutes.
Pickled beets are hermetically sealed.

Beets pickled for winter vinaigrette

Diced beets pickled for the winter will save time when preparing the vinaigrette. You just need to place the slices from the jar in a colander and wait for the remaining marinade to drain. This appetizer can be eaten on its own or used to create other salads that contain chopped beets.

Ingredients:

beets – 1 kg;
water – 1 l;
salt – 25 g;
sugar – 30 g;
vinegar – 70 ml;
laurel – 2 pcs.;
cloves – 4 pcs.;
peppercorns – 15 pcs.

Preparation

The beets are boiled, peeled and chopped.
Boil water with added salt, sugar and spices for 10 minutes.
Remove the cloves, add sliced beets to the marinade and pour in vinegar.
Boil the preparation for 2 minutes and seal it in sterile jars.

Pickled beets for the winter for cold borscht

Knowing how to pickle beets for the winter in cold borscht jars and putting the idea into practice, you can be confident in the excellent final taste of the finished dish, the preparation of which will take very little time. To prevent the slices from losing their color saturation during cooking, you can add a little vinegar from the total portion to the water.

Ingredients:

beets – 1 kg;
water – 1 l;
salt – 30 g;
sugar – 4 tbsp. spoons;
vinegar - 0.5 cups;
laurel – 2 pcs.;

peppercorns – 10 pcs.

Preparation

Peeled and chopped beets are poured with water and boiled for 20 minutes.
Prepare the marinade separately by boiling water with salt, sugar and vinegar and pour it into jars for the beets.
Hermetically sealed beets, pickled for the winter for the cold season, are put away under a fur coat until they cool down.

Pickled beets with onions for the winter

The right solution would be to prepare onion half rings along with the sliced beets. With beets for the winter, you can add them to all kinds of salads, complement them with fried meat or other dishes. The proportions of the components can be adjusted by adding more onions or beets.

Ingredients:

beets – 1 kg;
onions – 2-3 pcs.;
water – 700 ml;
salt – 2 teaspoons;
honey – 150 g;
vinegar – 300 ml;
bay, pepper

Preparation

The beets are boiled for 30-40 minutes, peeled and cut.
Chop the onion, mix with beets and place in jars.
Boil water with the addition of laurel, pepper, salt and sugar.
Pour in vinegar, let the marinade boil again, and pour over the beets.
Seal the containers, turn them over onto lids, and wrap them until cool.

Tomatoes marinated with beets for the winter

Pickled beets for the winter is a simple recipe that can be made together with tomatoes, carrots and slices of Antonov apples. The resulting appetizer is a godsend for a large family and can satisfy everyone’s needs if served as a savory addition to a potato dinner or lunch.

Ingredients:

beets – 1 pc.;
tomatoes – 1.5 kg;
carrots – 1 pc.;
apples – 2 pcs.;
onion – 1 pc.;
water – 1.5 l;
sugar – 130 g;
salt – 1 tbsp. spoon;
honey – 150 g;
vinegar – 70 ml;
spices, garlic.

Preparation

Sterile jars are filled with tomatoes, chopped beets, carrots and onions, alternating layers and adding spices and garlic to the bottom.
Pour boiling water over the contents of the jars twice and let stand for 30 minutes.
The infusion is drained, boiled with salt, honey and vinegar, and poured into jars.
Seal containers and turn over until cool.

Sweet pickled beets for the winter

Cooked pickled beets with cinnamon for the winter in a sweet marinade are expressive in taste and bright in color. The snack will be delicious both when consumed on its own and as part of hot dishes and salads. Instead of white wine vinegar, you can use apple cider vinegar, 6% strength.

Ingredients:

beets – 1 kg;
cinnamon stick – 1 pc.;
sugar – 250 g;
salt – 1 tbsp. spoon;
wine vinegar – 1 l;
cloves – 4 pcs.;
black pepper – 10 pcs.

Preparation

The vinegar is boiled with sugar, salt, adding cinnamon, pepper and cloves.
Add washed, unpeeled beets and cook for 1 hour.
Peel the root vegetables, cut them, and place them in sterile jars.
The marinade in which the vegetable was cooked is filtered, boiled, and poured into the beets.
The jars are sealed and stored.

Pickled beets for the winter in Korean

For the winter, prepared with the addition of hot pepper and Korean seasonings, it will be enthusiastically received by fans of spicy snacks. The richness of the taste of the resulting snack is partly determined by the accompaniment chosen for the base vegetable. In this case, these are carrots, sweet peppers and tomato juice.

Ingredients:

beets – 1 kg;
carrots – 1 kg;
sweet pepper – 500 g;
hot pepper – 1 pc.;
garlic – 2 heads;
sugar – 0.5 cups;
salt – 1 tbsp. spoon;
vinegar - 0.5 cups;
tomato juice – 800 ml;
Korean seasoning – 1-2 teaspoons.

Preparation

Add sweet and hot peppers, twisted in a meat grinder, to the tomato juice and boil for 20 minutes.
Add oil, sugar, salt and vinegar to the marinade.
After boiling, transfer the beets grated on a Korean grater into the tomato base and cook the carrots for 20-25 minutes.
Mix in chopped garlic and Korean seasoning and seal the snack in a sterile container.

Pickled beet tops for the winter

Having mastered how to pickle ordinary beets for the winter in jars, it’s time to try out the option of preparing beet tops. Juicy, crispy, spicy stems will delight you with an unusual but pleasant taste, which will be appropriate when served with boiled or fried potatoes, any side dish, meat, and other dishes.

For canning, young root vegetables of table beet varieties are used, having a rounded-flat or rounded shape with an index of 0.8-0.9 and dark red or burgundy pulp of different shades.

The color of table beets depends on the presence of the anthocyanin betanin, which is a monoglucoside. Betanin gradually breaks down when heated. Upon hydrolysis, it is converted to the aglucone betanidin.

The presence of two pigments has been established in beets: purple and yellow, which, during heat treatment, are destroyed in the same way as betanin, and the rate of destruction of the purple pigment is much greater than the yellow one. Therefore, with excessively long heat treatment of beets, significant discoloration to a pink or dirty brown color is observed.

There are differences in color between individual root crops of the same variety. As a rule, larger root crops have a less intense color. The most colored and best varieties of table beets for canning are: Incomparable, Podzimnyaya and Bordeaux, respectively containing 141, 124 and 118 mg% betanin. The Egyptian beet variety has the worst color.

Pale red beets turn bluish-red after cooking, so they are not suitable for canning.

In terms of chemical composition, beets contain on average 14% dry matter, including: about 9% carbohydrates and 1.2% proteins. The amount of fiber in beets is 0.7%, ash - 0.85%.

The beets are delivered to the plant without leaves, in boxes or containers. The shelf life of young beets at the raw material site should not exceed 48 years. With longer storage, beets wither as a result of rapid loss of moisture and their quality deteriorates. Beetroot is better preserved in refrigerated warehouses at a temperature of 0°C and a relative air humidity of 90-95%.

Beet washing is carried out in a drum and also in a paddle washing machine. The quality of washing depends on the contamination of root crops, the change of water and the duration of the process, which is determined by the length of the bath and the number of revolutions of the shaft with blades.

To improve the quality of washing, the bathtub is sometimes divided into three parts by low transverse partitions. The water level should be slightly below the partitions. Partitions, creating separate compartments of the bath, provide three-fold washing of root crops. Washed solid particles (earth, sand, etc.) pass through the internal perforated bottom of the bath and accumulate in the space between the bottoms, from where they are periodically removed. In cases where root vegetables are very contaminated with soil, they are pre-soaked by passing them through an elevator washing machine.

The washed beets are sorted by size using a sorting machine (type of screen).

Peeled and chopped beets quickly darken in air due to the oxidation of the tyrosine contained in it and the formation of dark-colored compounds - melanins. This process occurs under the action of the enzyme tyrosinase. Therefore, to better preserve coloring matter and destroy the tyrosinase enzyme, beets are treated with steam in a continuously operating scalder or in an autoclave at a temperature of 120 ° C for 10-15 minutes before cleaning. Blanching beets before peeling minimizes the loss of water-soluble coloring pigments. Root vegetables treated with steam should be easy to peel, and their pulp should be well steamed.

Heat treatment of root vegetables before peeling and cutting helps to obtain a smooth cut surface and uniform size and shape of the cut pieces, since raw beets are very fragile.

Root vegetables are peeled using periodic root peelers with an abrasive surface. Their disadvantage is a significant amount of waste.

Good results in the mechanization of beet cleaning were obtained using steam-water-thermal units, widely used in the vegetable drying and canning industries.

In the steam-water-thermal unit of the Spiridonov-Genin system, the processed raw materials are sequentially exposed to hot steam and water and at the same time to mechanical stress due to the friction of vegetables against each other and against the metal surfaces of the unit. The steam-water-thermal unit consists of an elevator, a scale with a dosing hopper, a rotating autoclave, a water thermostat, an elevator and a washing and cleaning machine.

A weighed portion of raw material enters an autoclave, which is a horizontal rotating drum of periodic action. Beets in an autoclave are exposed to hot steam, first at a pressure of 0.2 atm (warming up) for 2 minutes, then at a pressure of 1.75 atm (blanching and finishing) for 18-28 minutes, depending on the size of the root crops.

After blanching, the beets first enter a water thermostat bath, where they are exposed to hot water (75° C) for 8-10 minutes, and then into the drum of a washing and cleaning machine, rotating in water (25° C) at a speed of 18-22 rpm /min, where it is finally peeled. The productivity of the unit is 450 kg of raw materials per cycle.

After cleaning, large root vegetables (more than 50 mm in diameter) are fed to a root cutter, which cuts them into cubes, circles or slices. Smaller beets are canned as a whole.

To avoid discoloration, peeled beets, both whole and chopped, should be packaged in jars as quickly as possible. Filled jars are immediately filled with hot water or hot (not lower than 90° C) 1.5% solution of table salt.

Due to the fact that the coloring substances of beets belong to the group of anthocyanins and have the ability to react with semi-solid tin, changing the color of the product, varnished tin cans should be used for packaging. If beets are preserved in glass jars, they should be sealed with lids made of varnished tin.

Filled jars are immediately sealed using vacuum sealing machines and sterilized at 116-118° C for 25-30 minutes. After sterilization, canned food is cooled to 40-45° C.

In ready-made canned food, the ratio of beets (55-60%) and brine (40-45%) and the content of table salt are standardized. Canned natural beets contain on average 11% dry matter, including: 6.12% carbohydrates, 1.02% protein. The calorie content of 100 g of product is 29.3 kcal.

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What is convenient about canning beets for the winter is that even the smallest root crops, and those with minor defects, are used. The main rule when boiling beets is not to cut off the tails and tops, otherwise all the juice will boil away and the color of the vegetable will become unattractive.

When boiling beets, you can add a little granulated sugar and vinegar to the liquid. Recipes for canning beetroot dressings for borscht are very popular and can be used as a salad or side dish.

Canning beets for the winter

Canned beets for borscht

1000 g raw beets;
50 g granulated sugar;
20 g coarse salt;
0.450 l of water;
75 ml vinegar 9%;
allspice, cloves, bay leaf, etc.

Cook the beets until fully cooked and cool, without removing them from the liquid, peel them. Cut the beets into thin slices or narrow noodles and pack them into sterilized jars (0.5 l is the optimal volume). For the marinade, you need to boil the specified amount of water with spices, salt and sugar, pour in vinegar and let it boil again.

When the marinade has cooled, pour it over the beets in the jars and close the lids tightly. This canning of beets without sterilization requires storing the preparations in the refrigerator or a fairly cool place.

Korean canning beets

For 1000 g of beets:
27 g salt;
55 g sugar;
30 ml vinegar;
a set of spices for Korean dishes or ground coriander, ground hot pepper, monosodium glutamate;
75 ml vegetable oil;
4 cloves garlic, peeled and 1/4 small onion.

Home canning of beets in Korean also assumes that the salad will be stored in the refrigerator, since it does not undergo sterilization. The root vegetables for this dish are selected to be large in size; they need to be grated on a specialized grater to create long, thin noodles.

There is no need to boil the beets! Next, add salt and sugar, knead with your hands until the juice comes out and mix with vinegar and spices. Chop the garlic and onion very finely (it is not advisable to use a press), pour into the beets, do not stir. Heat the vegetable oil until white smoke appears and pour it hot into the beet salad, stir. Place in jars with screw-on lids, close and refrigerate.

Canned Beet Salad

For 2 parts raw beets, 1 part:

Carrots;
Luke;
Bulgarian pepper;
Tomatoes;
Onion;
Salt, hot pepper, sugar to taste;
Oil for frying.

This recipe is usually used as canning beets for borscht, but in the end it is eaten as a salad or snack for alcoholic drinks. The first to be processed are onions and peppers, which should be cut into strips and fried until softened. Then grate the raw beets and mix with pureed tomatoes - simmer for about 60 minutes, always stirring.

Grind the hot pepper in a meat grinder. Mix all prepared ingredients thoroughly and simmer for about 20 minutes. There is no need to sterilize the salad, just pack it in jars and roll it up, cover it with a blanket and leave it to cool.

Natural beets

For a 1 liter jar:

650 raw beets;
50 ml vinegar;
25 g coarse sugar;
15 g table salt;
Allspice peas, clove buds, cinnamon.

Blanch small root vegetables for a quarter of an hour in boiling water and immediately plunge into ice water; after this procedure, the rich color of the beets is not lost. Next, peel the vegetable and cut into slices, cubes or thick strips; small specimens are preserved whole.

Place the beets in a container and immediately roll up the hot marinade. For the marinade, you need to boil boiling water with salt, sugar and spices, and finally add vinegar. Beets canned in this way are ideal for making vinaigrette or borscht; however, they are also very tasty on their own.