How to pickle beets: 9 recipes for the winter

Beets are the basis of many dishes and snacks, but more often the product is pickled for the winter. It is this move that ensures that in the cold season the whole family can enjoy a delicious snack. The beets studied the benefits and harms thoroughly, so there is no doubt about its value.

Classic pickled beets

• laurel - 2-3 pcs.
• beets - 0.75 kg.
• granulated sugar - 135 gr.
• onion - 1 pc.
• salt - 25-30 gr.
• vinegar 6% - 0.2 l.
• peas - 11 pcs.
• purified water - 0.45 l.

1. Pick a beet of suitable size, wash with a hard sponge and boil until cooked. Then let the vegetable cool, remove the top layer, chop the pulp into cubes.
2. Peel the onion. Grind the vegetable in half rings, then divide each segment into another 2 parts. In total, you will get onions, sliced ​​in quarters.
3. Sterilize in advance the containers and lids that will be used for packaging. Send a few peppercorns to the bottom.
4. Cook the pot. Pour vinegar with water into it, pour laurel, salt, sugar. Bring contents to boiling, remove from heat. Allow the marinade to reach room temperature.
5. Now lay the cooled beets in jars, add the fill to the edges of the container. Cork in a convenient way, send for 24 hours in the cold. Then use as directed or put in the cellar.

Beets combined with cabbage

• garlic cloves - 6 pcs.
• laurel - 2 pcs.
• salt - 45 gr.
• granulated sugar - 175 g.
• beets - 0.5 kg.
• white cabbage - 1.4 kg.
• vegetable oil - 0.15 l.
• carrot - 120 gr.
• vinegar with a concentration of 6% - 145 ml.

1. Separate the leaves from the cabbage, wash them and let dry. Then cut each leaf with plates in the form of a square, in which the side is 3-4 cm.
2. Wash the beets with carrots, peel the vegetables with a hard brush (preferably iron). Remove the top layer, pass the root crops through a coarse grater.
3. Be engaged in the preparation of containers in which the twist will be carried out. Leave the sterilized jars with lids to dry, take a separate bowl.
4. Send carrots with beets, vegetable oil, chopped garlic into it. Mix everything and leave. Prepare the marinade: pour water and vinegar into the pan, pour salt with sugar, pepper and laurel, boil and remove from the stove.
5. With the resulting filling, season the vegetables, keep in the cold for a day. Then pack the finished treat in jars, close and put away for long-term storage.

Beetroot with vegetables in marinade

• average beets - 5 pcs.
• small cucumber - 9-10 pcs.
• green tomato - 5 pcs.
• young zucchini - 1 pc.
• cauliflower (head of cabbage) - 1 pc.
• celery - 3 stalks
• carrots - 4 pcs.
• onion - 1 pc.
• salt - 0.1 kg.
• purified water - 2 l.
• vinegar with a concentration of 6% - 225 ml.
• granulated sugar - 65 gr.
• cloves - to taste
• peas - 12 pcs.
• laurel - 6 pcs.

1. Take care of vegetables. They must be washed and cleaned from inedible parts. Chop the carrots into cubes, do the same with beets, zucchini and cucumbers.
2. Slice the tomatoes into slices and celery into slices. Separate cauliflower with inflorescences. Pick a cooking pot of suitable size, send vegetables to it.
3. Add the whole onion, peeling it from the husk. Separately, boil water in an amount according to the recipe. Fill it with the contents and blanch for 6 minutes.
4. Place laurel, peas, cloves as desired. Pour in granulated sugar, add vinegar.Mix all the contents, continue languishing for another 5 minutes.
5. Sterilize containers with lids in advance. First pack the vegetables, then season them with marinade. Continue sterilization in the oven for a quarter of an hour. Close, after cooling, clean in the cold.

Pickled Beets with Coriander

• beets - 1 kg.
• garlic head - 1 pc.
• vegetable oil - 75 ml.
• ground coriander - 16 gr.
• vinegar with a concentration of 6% - 60 ml.
• salt - 40 gr.
• crushed red pepper - 18 gr.
• granulated sugar - 0.1 kg.

1. Wash the beets, peel and grind on a grater. Do the same with carrots or chop it into strips. Peel the garlic, pass through a press crush.
2. Combine the grated beets with sugar, garlic, coriander, salt, pepper and carrots. Add vinegar with vegetable oil and mix well.
3. Leave the product at room temperature for several hours. After this time, transfer to the cold and wait another 7 hours. Then start eating or roll up.

Beets with onions

• beets - 0.5 kg.
• apple cider vinegar - 115 ml.
• shallots - 4 pcs.
• sugar - 55 gr.
• salt - 35 gr.
• filtered water - 430 ml.
• pepper peas - in fact.

1. Take a pan of a suitable size, pour water into it. Set the container on the stove, bring to a boil. Reduce the power of the stove below average. Add sugar, vinegar, salt and pepper to the pan. Rinse components for 5-7 minutes.
2. In the meantime, wash and peel the root crop. Chop the product with a thin straw. Boil the liquid again, reduce the heat a little. Send the vegetable to the pot with the marinade. Add chopped onions to the products.
3. After boiling again, the pan must be removed from the stove. Cover the container, leave the food to cool naturally. Place the pan in the refrigerator for 2 days. After that, ram the composition into a jar and roll it up using classic technology.

Beetroot marinated with cloves

• vinegar - 65 ml.
• beets - 1.4 kg.
• laurel - 3 pcs.
• peas - 4 pcs.
• granulated sugar - 35 gr.
• salt - 40 gr.
• table water - 1 l.
• carnation buds - 3 pcs.

1. First prepare the beets. It must be washed with a brush, then boiled until ready. After this, the root crops can be cooled under a tap and cleaned. Finally, chop the vegetable into equally sized cubes.
2. Prepare a sterilized container with a volume of about 800-900 ml. (can liter). Send the beets into cubes, pour boiling water over the recipe. Sterilize the lids and place on the jars, wait a quarter of an hour.
3. Drain the infusion, which turned out, into the pan for further cooking. Pour spices into a fireproof container with salt and granulated sugar. Boil the marinade for 6 minutes, pour vinegar at the end.
4. Add the fill to the jar with chopped root vegetables. Do not wait, immediately seal the container and turn down the neck. Cover with sweatshirt, bring to room temperature, then transfer to cold.

Beets with Plums

• fresh plums - 500 gr.
• salt - 30 gr.
• water - 1 l.
• sugar - 120 gr.
• beets - 2 kg.
• the roots of the pink radiola - in fact
• cloves - 4 buds

1. Clean and rinse the root crop. Send the beets to a suitable pan. Pour in the required amount of water. Set the container on the stove, boil the vegetable until cooked.
2. Chop the boiled root crop into thin slices. Rinse the plum and remove the seeds. Boil the fruit in a separate saucepan for several minutes. Keep in mind that plums must be thrown into boiling water.
3. Next, the products must be placed in sterile jars in turn. Remember to add cloves and roots. Fill the components with pre-cooked marinade made of water, sugar and salt. Roll up the cans, after cooling, remove for long-term storage.

Pickled Spicy Beets

• table vinegar - 125 ml.
• beets - 2.9 kg.
• garlic - 1 head
• cilantro - 30 gr.
• vegetable oil - 240 gr.
• peppercorns - to taste
• salt - 90 gr.
• water - 3 l.
• sugar - 480 gr.

1. Root crops are enough to wash thoroughly and open until ready in an unpurified state. Take water in fact not from the recipe. Cool the root crop, chop into small bars. Send the vegetable to a small container.
2. Next, proceed with the preparation of the marinade. Boil 1 liter in a clean saucepan. purified water. After the first bubbles appear, add vinegar and vegetable oil to the liquid. Stir the ingredients.
3. Next, add finely chopped cilantro, peppercorns, chopped garlic, salt and sugar to the broth. Stew the ingredients for 5-7 minutes over low heat. Cool the marinade, then fill the beets with a decoction.
4. Leave the product in a marinade bowl at room temperature for several hours. After the allotted time, the root crop can be rolled up in sterile jars or used as an ingredient for salads.

Georgian beets

• garlic - 4 cloves
• ground saffron - 9 gr.
• beets - 1.3 kg.
• bay leaves - 6 pcs.
• green coriander to taste
• peas - in fact
• sugar - 110 gr.
• freshly ground hot pepper - 6 gr.
• salt - 40 gr.
• water - 1.6 liters
• apple vinegar - 80 ml.

1. Proceed to the preparation of the marinade. To do this, pour filtered water into the pan, add peas and laurel leaves to it. Bring the ingredients to a boil. Next, add sugar, vinegar and salt to the liquid.
2. Turn off the heat and let it cool completely. Separately, boil the washed beets in their skins. Cool and chop into small cubes. Combine the root vegetable with chopped garlic, coriander, saffron and pepper.
3. Pour marinade over beets and mix. Send the workpiece to the refrigerator for 3 days. After the allotted time, lay out the product in portioned jars, roll up according to classical technology. Store in a cool place.

Traditionally, onion, cabbage and other equally healthy vegetables are added to the marinated treat. We examined the most delicious recipes that will not leave you indifferent. Choose your favorite technology and delight your guests!

Video: pickled beets for the winter