TOP 10 recipes for preparing pickled beets for the winter at home

Almost no table is complete without pickled beets. The peculiarity of beet starter is that the beneficial properties of the snack are not lost during processing. There are many different and at the same time simple methods for making it. Let's look at each of them in more detail.

General cooking principles

In most recipes, the beets need to be chopped and poured with brine.The latter is prepared by boiling water with salt and possibly adding spices. The prepared composition should be kept warm for several days, then it is placed in the refrigerator.

Benefits and possible harm

This product helps treat diabetes, anemia, and diseases related to the gastrointestinal system. Helps with excessive blood pressure and liver diseases. Helps treat tumor formations.

Not recommended for pancreatitis, cholecystitis or gastritis.

How to Select and Prepare Basic Ingredients

You need to choose juicy, medium-sized vegetables. They should not show signs of deterioration or damage.

Preparing containers

Jars must be sterilized before use. For this purpose, the “steamed” method is often used.

How to ferment beets for the winter at home

There are many interesting recipes for fermenting beets. Below are the most delicious and popular of them.

Classic recipe

When preparing in the classic version you will need:

• kilogram of beets;
• water 700 ml;
• 40 g salt.

To make a dish, you need to do the following:

1. The vegetable must be washed very thoroughly under running water. After this you need to dry it completely.
2. Peel and cut into cubes. Some people prefer to grate the vegetable on a coarse grater.
3. Pour water into the pan and add salt. Heat the product over low heat and boil for 10 minutes.
4. The beets are placed in previously prepared clean jars. Marinade is added to them.

The product is covered with lids and placed in a dark and dry place for storage. In a private house, a basement is suitable for this purpose. The product will be completely ready after 10 days have passed.

For borscht

Beetroot for borscht can be prepared without spices. To do this, it is washed, peeled and cut into small pieces. Then fill it with water and place it in a warm place for 4 days.

When fermentation stops, the product is placed in the refrigerator. Now it is ready to eat.

In Georgian

To make it you need to prepare:

• 1 kg beets;
• Bell pepper;
• a tablespoon of salt;
• Bay leaf;
• garlic 20 g;
• 100 g dill;
• 150 g parsley and celery roots.

You can prepare beets in Georgian style as follows:

1. The vegetable is washed and placed in water. Let it cook for 10 minutes. When brought to a boil, cool.
2. Clean in water and cut into slices.
3. Prepare the brine: boil water with salt, celery, parsley, garlic for 2 minutes. Cool the resulting liquid. Place the vegetable with capsicum and bay leaf in a container.
4. Pour brine over the product. If necessary, add hot water.

After a few days, the product can be eaten.

According to Bolotov

Biologist Boris Bolotov recommends this recipe as a cure for many diseases and a means to strengthen the immune system.

Required ingredients:

• 1 kg of vegetables;
• 30 g salt;
• 80 ml water;
• 20 g sour cream;
• 30 g sugar.

The preparation procedure is as follows:

1. The vegetable is washed and peeled, then cut into small pieces.
2. It is placed in a clean jar. Add salt, sugar and sour cream.
3. Place the jar in a warm place for three days.

The snack is placed in the refrigerator for storage. It will be stored for 12 days.

With carrots

Carrots contain very few calories. There are only 41 kcal in 100 g. This additive gives beets a more pleasant, mild taste. The snack has a brighter and more beautiful color.

For cooking you need to prepare the following products:

• 2 kg of beets and carrots;
• 0.5 kg of onion;
• 50 g salt.

Preparation is carried out as follows:

1. Vegetables must be washed, peeled and chopped into strips.
2. Vegetables are placed in prepared clean jars in layers: beets, onions above them, and then carrots. Salt is poured on top.
3. Must be kept under pressure for 12 hours. As a result, juice will begin to form. It needs to be drained.
4. To prepare the marinade, add salted water to the pan. Then put on low heat and bring to a boil. After five minutes it turns off.
5. The prepared marinade is poured into jars with vegetables.

They put it under pressure for 2-3 days. After this, the preparation of the fermented snack is completed.

With garlic and spices

For this fermented product you will need:

• five garlic cloves;
• 0.5 kg of vegetables;
• 0.5 l of water;
• 40 g salt;
• 4 bay leaves;
• five peppercorns.

The preparation procedure is as follows:

1. First you need to make the brine. To do this, pour salted water into a pan and put it on fire. After bringing to a boil, turn off. After this, you need to wait until the brine cools down.
2. The vegetable is washed, peeled and cut into small pieces.
3. Garlic, bay leaves, beets, and peppercorns are placed in sterilized jars. Then pour in cooled brine.
4. Leave for 2-3 days. After this, cooking will be completed.

It is recommended to start eating fermented snacks after three days have passed.

With hot pepper

For pickled beets you will need:

• 2 kg of vegetables;
• chili pepper;
• garlic head;
• a small spoon of peppercorns;
• greenery;
• Bay leaf;
• vinegar.

The preparation procedure looks like this:

1. The vegetable is washed, peeled and cooked until done.
2. Remove from the water and cut into small slices.
3. A brine is prepared from water, salt, celery, parsley and vinegar (a teaspoon). To do this, the mixture must be boiled for 5 minutes.
4. Vegetables are placed in jars along with spices. Products must be compacted.
5. Add brine. Keep in a warm place for 3 days.

Now the prepared fermented appetizer can be placed on the table.

With cumin and rye bread

The following ingredients are needed:

• rye bread – 400 g;
• 80 g cumin;
• beets – 4 kg.

The process of preparing fermented snacks involves the following steps:

1. The beets are washed, peeled and cut into small pieces.
2. It is placed in a bowl, covered with salt, cumin, and water.
3. Soak the bread and strain the water. Then it is poured into a bowl of food and placed under pressure.
4. Keep in a warm place for two days.

The product is now ready. For storage it is placed in the refrigerator.

With horseradish

To prepare pickled beets with horseradish you will need:

• 150 g horseradish root;
• one beet;
• 2 spoons of sugar;
• a teaspoon of salt;
• vinegar.

The preparation of fermented snacks is as follows:

1. Grind horseradish root and beets.
2. Add salt, granulated sugar and vinegar.
3. Everything needs to be mixed and placed in jars.

The fermented snack quickly loses its strength. Therefore, it is customary to cook in small portions.

Pickled beet leaves

For this fermented snack recipe you will need:

• 1.5 kg beets;
• two medium onions;
• cumin 25 g;
• a little clove;
• two bay leaves;
• 20 g salt;
• 0.8 liters of water.

To prepare pickled beets, perform the following steps:

1. The vegetable must be thoroughly washed, peeled and cut into small pieces.
2. Boil water with salt. After boiling, cool for a few minutes.
3. Cut the onion into halves of rings.
4. Beets and onions are placed in sterilized jars, brine is added, and prepared spices are added.
5. The jars should be kept under pressure for a week.

The prepared fermented product is stored in the refrigerator. It will be completely ready for use after a month has passed.

Storage rules and periods

It is recommended to store pickled beets in the refrigerator. It does not lose its beneficial properties for many months.

Some recipes may have a shorter shelf life.