TOP 8 delicious recipes for pickled beets for cold borscht for the winter

Making preparations for the winter is one of the options for storing crops. If you have vegetables, even in cold winter you can prepare a first course and a light salad. For cold borscht you will need pickled beets. In addition to adding to a dish, the mixture is used as a snack.

Principles of preparing beets for cold borscht for the winter

The final result depends on the ingredients used and the taste preferences of the housewife. The most common preservative is vinegar essence. It is diluted with water to the desired concentration.

How to choose and prepare vegetables?

The taste of a pickled dish depends on the quality of the vegetable, so you need to choose it correctly. The ideal option is medium-sized table beets. We need fresh and strong root vegetables without signs of spoilage or disease. After washing, the vegetables are cut into the desired shape.

Preparing containers

Pickled beets are prepared in jars. The container must be clean, washed with soda and sterilized. The latter is done over steam or in the oven. If the jars are clean and heat-treated, the product will be stored throughout the year.

How to pickle beets for cold borscht?

Among a large number of recipes, each housewife will choose what suits her best. The list includes both classic recipes and unusual ones with the addition of various ingredients. Other vegetables are often cut to go with the root vegetable.

Classic recipe

Only two words can be said about the prepared dish according to this recipe - fast and tasty. What ingredients are needed:

• beets - 1 kg;
• sugar - 4 tbsp. l.;
• salt - 2 tsp;
• water - 800 ml;
• vinegar - 85 ml;
• black peppercorns.

Cooking steps:

1. After washing, the vegetable is cut into slices. While the root vegetable is resting, they prepare the marinade.
2. Water is mixed with salt, sugar, pepper and vinegar.
3. The brine is brought to a boil.
4. Jars with vegetables are filled with marinade.

The workpiece is rolled up and wrapped in a warm blanket. After cooling slowly for 24 hours, the vegetables are taken to the basement for storage.

With bite or citric acid

Products for the dish:

• beets - 1 kg;
• salt - 55 g;
• sugar - 55 g;
• vinegar - 110 ml;
• cold water - 1 l.

Canned beets are prepared according to the classic recipe. The only difference is that the root vegetable is grated on a large grater.

With greens

The recipe differs from others by adding greens during marinating. Root vegetables are boiled for 30 minutes. Chopped dill and parsley are added to the grated mass. The workpiece is poured with hot marinade.

Spiced

When preparing the marinade, add cinnamon, black peppercorns, bay leaf and cloves. The cooking recipe is standard - preparing beets, boiling, chopping and pouring marinade. The root crop is stored for 1-2 years.

With horseradish and garlic

The cooking principle is the same as in the recipe with spices. The list of ingredients is the same, only garlic and horseradish are added. The beets are cut into strips raw and not cooked beforehand. Prepared in pre-sterilized jars.

Whole pickled beets

This method of preparing vegetables allows you to use it not only for cold borscht. The root vegetable is cut into cubes and added to salads, served as a snack. The whole shape of the vegetable allows you to cut it into circles and even slices.

For the recipe, root vegetables are taken that are slightly smaller than average in size. The big one won't marinate well. After cooking, they are placed in a jar and filled with prepared brine.

The beets are pickled whole and the jars are stored in the refrigerator. Vegetables are always at hand, and glass containers are covered with a plastic lid on top. For long-term storage, the containers are sterilized in advance, and the jars are sealed.

Dressing with carrots

The combination of the vegetable with another root vegetable - carrots - makes the preparation universal. An open jar will allow you to prepare borscht and a light snack for the holiday table in winter.

Ingredients:

• beets - 1 kg;
• carrots - 300 g;
• sugar - 80 g;
• salt - 1 tsp;
• vinegar - 75 ml;
• vegetable oil - 55 ml;
• parsley and dill - 300 g.

Cooking:

1. Beets and carrots are grated on a coarse grater.
2. Vegetables are sent to be fried in vegetable oil.
3. Once they release their juice, spices and vinegar are added.
4. The mass should be simmered for an hour after boiling.
5. At the end, greens are added and the mixture continues to cook over low heat for another 20 minutes.
6. The dressing is poured into cans that are rolled up.

If desired, you can add sweet bell peppers and onions.

Spicy version

What are the necessary ingredients for preparing the dish:

• beets - 1 kg;
• garlic - 3 cloves;
• chili pepper - 1 pod;
• mixed greens - 1 bunch;
• coriander - half a teaspoon;
• bay leaf - 3 pcs.;
• water - 1 l;
• salt - 1 tsp;
• sugar - 1 tbsp. l.

Cooking process:

1. First the marinade is prepared. Salt, sugar and spices dissolve in soda. Spices are added.
2. After boiling, cook for 15 minutes.
3. The container is removed from the stove, and the marinade is infused for 2-3 hours.
4. Boiled beets are placed in jars, pre-cut into cubes.
5. The containers are filled with marinade.

If the vegetable is planned to be used in the near future, the jars are covered with a nylon lid. For long-term winter storage, glass containers are sterilized and then sealed with tin lids. In the first case, before pouring the marinade over the beets, it is preheated after infusion, otherwise the vegetables will not be marinated.

Rules for storing beets

Preservation, which is intended for long-term storage, must be kept indoors under certain conditions. First of all, the basement or cellar should be dark.

Direct sunlight will shorten storage time.

If this is not possible, the root crop is placed on closed shelves. In the room where there is conservation, the temperature should be strictly within the range of 3-15 °C. That's all the secrets.