Among the recipes for vegetable preparations for the winter, a special place can be given to beet marinade, which, after heat treatment, can retain properties beneficial to the body. The jar is opened as a borscht dressing, an ingredient for a salad (for example, herring under a fur coat). But many people use it as a favorite snack, the taste of which they remember from childhood.
Features of preparing beet marinade
In order to get a wonderful result and roll a delicious beet product into jars, you will need knowledge of the basic principles of preparing marinade
Product selection rules
For canning, you need to check the beets for spoilage. It is most convenient to cook vegetables of the same size. This will make it more convenient to track the process of preparing beets, since most often they require pre-processing - the vegetable is boiled or baked in the oven.
After cleaning, the beets must be chopped. There are several ways: grate on the coarse side of a grater, there is also an option when the beets are cut into pieces, thin bars or cubes (as for vinaigrette).
The composition of the marinade depends on taste preferences. Mandatory components will be preservatives: salt without iodine, vinegar (can be replaced with citric acid) and sugar. The housewife herself often selects the spices.
How to prepare containers
You will need glass jars, which must first be washed with a solution of soda and then sterilized.
Only these methods can destroy all bacteria:
- hold over the steam for at least 10 minutes;
- fry in the oven at 60 °C for about a quarter of an hour;
- use a microwave.
Lids should not be subjected to this treatment. They need to be boiled.
How to prepare beet marinade for the winter
The amount of beets will not be indicated in the recipes, because it all depends on the cutting method. As a last resort, the marinade can be left in the refrigerator and used for a new portion of the product.
Advice! To prepare the dishes, you will need to drain the marinade.
Simple recipe
The classic version is suitable for direct consumption and as an ingredient in other recipes.
Ingredients of the marinade:
- water – 2 l;
- salt, vinegar and sugar in equal quantities - 2 tbsp each. l.
Preparation:
- Rinse the beets, cut off the stems and fill with tap water. Cook until fully cooked.
- Clean and shape into any shape.
- Place the mixture into prepared jars, filling to the shoulders, without compacting.
- Place a separate pan for preparing the marinade, pouring all the specified ingredients into it.
- Wait until it boils and fill the beets in the jars with the hot mixture.
Immediately seal, turn over and cool, covering with a blanket.
On a frying pan
An appetizer with a sweet and sour marinade will instantly go viral at the table.
For 1 kg of beets the following set of products is required:
- vinegar 6% – 150 ml;
- salt – 10 g;
- vegetable oil – 2 tbsp. l.;
- honey - 1 tbsp. l.;
- boiled cooled water – 100 ml;
- bay leaf – 2 pcs.;
- black pepper – 4 peas;
- onion – 2 pcs.
Cooking process:
- In this case, there is no need to boil the beets. It must be washed, peeled and grated for Korean snacks.
- Sauté in oil in a frying pan, and after a quarter of an hour add chopped onion.
- Fry for another 10 minutes over medium heat and add the remaining ingredients.
- Leave on the stove, covered, until the vegetables are ready and place in a glass container.
Seal and cool.
"Like in a cafeteria"
Leave the previous ingredients, just remove the honey and add a little sugar. The changes will only affect the method of making the marinade. The beets will need to be washed, dried and baked in the oven, wrapped in foil. After removing the skin, grate it. Lay out the vegetables, alternating layers, and pour in the marinade, which is boiled on the stove.
With garlic
Garlic always adds a certain piquancy and pleasant aroma. For the marinade you will need about 4 cloves.But if you want it to be spicier, you can add more and include a mixture of peppers.
In this case, you won't need a bow. Place the prepared beets in a jar in layers, alternating with spices, pour boiling liquid with vinegar (you can use wine).
With onion
It is better to use a tender purple onion variety and add 2 tsp to the marinade. mustard seeds to get an original snack dish prepared for the winter. Pre-boil the beets until half cooked; you should not chop them too much when cutting them. Place, alternating vegetables, in a jar and pour hot marinade. Sterilization in boiling water will be required. The time depends on the volume of the dishes. For 0.5 liter containers, keep for a quarter of an hour.
Multicooker recipe
Pre-boil clean and peeled small beets in the “Cooking” mode for about half an hour. After the signal, drain the liquid and add vegetable oil, chopped garlic and onion. Leave in the “Baking” mode for another 20 minutes. Simmer for the remaining quarter of an hour with 100 ml of tomato paste, which in this recipe will replace the usual vinegar, and any spices.
How to properly store the finished product
A cold place for beet marinade is necessary if the jars have not been sterilized. In other cases, it is enough to store the workpiece at a temperature no higher than 25 degrees in a dark place.
If you maintain the level of marinade filling, which should completely cover the vegetables, you will be able to maintain the bright color of the workpiece.
