20 best step-by-step recipes for preparing beet preparations for the winter

Beet preparations for the winter have a pleasant and unusual taste. The dishes will definitely decorate the dinner table and will be a great addition to any side dish. Numerous recipes differ in the ingredients included and the method of preparation. You must first select the right products and prepare the container. If you follow the proportions specified in the instructions and other recommendations, you will be able to do everything without errors.

Principles of canning beets for the winter

Before you start preserving, you need to decide on a recipe. After this, vegetables are carefully selected and containers are prepared.

Selection and preparation of vegetables

To make the dish tasty, you need to choose fresh, high-quality vegetables. The surface must be smooth, without damage or signs of rotting. For cooking, it is better to take medium-sized young beets with a bright red interior 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. Once the vegetable has cooled, remove the skin. Then the beets are cut as indicated in the recipe instructions.

How to properly prepare containers for rolling

In order for the snack to be stored well, it is important to choose and prepare the container correctly:

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

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 jars

In the classic version of the recipe, in addition to the root vegetable, there are herbs and spices. The result is a dressing for salads and first courses.To prepare the preserves, you will need liter jars 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.

Preparing the dish will not take much time:

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

Option without sterilization

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

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

Canning steps:

• pieces of boiled root vegetables are placed in sterilized containers;
• boil water to which spices have been added;
• Pour the prepared marinade over the vegetables and screw on the lids.

Beet caviar

The dish turns out tasty and tender. To prepare the 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 pulp is boiled for 16 minutes;
• The finished caviar is placed in prepared containers.

With horseradish and garlic

This recipe is suitable 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 and wait for it to boil;
• add chopped vegetables;
• add spices and pepper;
• 6 minutes before readiness add garlic;
• at the last minute of cooking, add vinegar;
• the aromatic snack is ready to be distributed into jars.

In Kuban

To preserve a red vegetable, you will need the following components:

• peppercorns;
• carnation;
• bay leaf - 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 place the boiled root vegetable cut into slices;
• pour in the marinade;
• Sterilize the container for 12 minutes.

With citric acid

The root vegetable prepared according to this recipe is ideal for both seasoning borscht and adding to salads. To roll up the dish, you will 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 crushed using a grater;
• beet strips are tightly stuffed into prepared jars;
• pour in the brine;
• jars with contents are sterilized for 25 minutes.

With beans

Ingredients needed to prepare salad for winter storage:

• beans - 550 g;
• root vegetable - 900 g;
• onion - 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:

• the beans are soaked in water for 1.5 hours, after which they are cooked until fully cooked;
• chop all prepared vegetables;
• First place the beans in a deep container, then the rest of the vegetables, add water, oil and add spices;
• vegetables should be simmered for 35 minutes;
• 11 minutes before the end of cooking, add vinegar;
• The finished salad is placed in a container and rolled up.

With zucchini

A tasty and healthy twist is made from beets and zucchini. Ingredients you will need:

• root vegetables, onions and zucchini - 1.2 kg each;
• vinegar - 240 ml;
• oil - 90 ml;
• sugar - 190 g;
• salt - 37 g;
• peppercorns;
• bay leaf - 3 pieces.

Step-by-step preparation of snacks:

• Root vegetables and zucchini should be grated on a medium grater;
• finely chop the onion;
• Vinegar, salt, sugar, oil and spices are dissolved in water;
• add onion to the boiling brine, and after 4 minutes all other vegetables;
• The finished snack is placed in jars and sterilized for 9 minutes.

With onion

The dish is prepared from the following ingredients:

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

Canned food is prepared simply:

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

With tomatoes

To twist, 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.

Preparation will not take much time:

• The root vegetable and garlic are cut into thin slices and placed in a container;
• add dill, pepper and tomatoes;
• pour in hot water and after 8 minutes pour into the pan;
• add salt, sugar, spices, boil and pour in vinegar;
• pour marinade over vegetables.

With mushrooms

You can also cover beets for the winter with mushrooms; for this you will need:

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

The sequence of work is as follows:

• carrots and root vegetables are grated, peppers are cut into strips;
• carrots, onions and peppers are sautéed in oil;
• Mushrooms are fried separately and beets are stewed;
• roasted vegetables are placed in a deep container for further stewing, mushrooms, beets, and spices are added;
• 4 minutes before readiness, drain the vinegar;
• The salad is distributed into containers and sterilized for 14 minutes.

In Korean

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

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

The preparation method is as follows:

• beets are grated on a special Korean carrot grater;
• 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 the vegetable and add vinegar;
• the finished salad is laid out in containers;
• sterilize for 16 minutes;
• At the last stage, all that remains is to screw the lids on the jars.

Beet kvass

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

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

All of the listed components are placed 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;
• bell pepper - 450 g;
• onion - 70 g;
• vinegar - 90 ml;
• sugar - 220 g;
• salt - 47 g.

The instructions will help you prepare the snack correctly:

• the root vegetable is ground on a grater;
• onion and bell pepper cut into cubes;
• Dissolve spices and vinegar in water and bring to a boil;
• add onion and pepper to the boiling marinade and simmer 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.

Without vinegar

The benefits of a dish without vinegar are significantly greater. To prepare the snack you will need the following ingredients:

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

The work involves performing the following actions:

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

Pickled beets

Pickled beets are added to salads, vinaigrettes, and used as a snack or dressing for borscht:

• Prepare small beets. It should be thoroughly washed and cleaned.
• Water with added salt and sugar is brought to a boil.
• The vegetables are placed in a large container and filled with the resulting brine.
• Close the lid, put a load and put it in a warm place for two weeks. The resulting foam should be periodically removed from the surface of the brine.

Dressing for borscht

For preservation you will need the following ingredients:

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

The appetizer is prepared following the following sequence of actions:

• tomatoes are crushed in a blender;
• The root crop is cut into bars;
• carrots are grated;
• onion and bell pepper cut into cubes;
• bring the tomato mass to a boil and cook with the addition of spices for 16 minutes;
• then add the root vegetable, and after 18 minutes the remaining vegetables and cook for another 25 minutes;
• The hot mixture is poured into jars.

Beet juice

To make beet juice, you will need the vegetable itself and sugar:

• The root vegetable 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.
• The juice is poured into prepared jars and immediately sealed.

Beet syrup

Place the washed and peeled root vegetable in a large container, add water and cook for 3.5 hours. Then squeeze out the juice and cook until 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;
• bay leaf - 2 pieces;
• salt - 550 g;
• sugar - 45 g;
• vinegar - 53 ml.

Preparation will not be difficult:

• boil the root vegetable in a saucepan for 45 minutes;
• put pepper and bay leaves in the jar;
• lay root crops;
• Dissolve salt, sugar and vinegar in water and bring to a boil;
• Pour the prepared marinade over the beets and sterilize the jars for 27 minutes.

Shelf life and storage rules for preparations

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