Pickled beets: recipes for the winter and quick appetizers from burgundy root

Not only for their exceptional taste, the hostesses loved the recipes of canned beets for the winter. The root crop is surprisingly useful and can not be compared with other vegetables. It normalizes blood pressure., the production of sex hormones, the thyroid gland. The product is also valued for the following properties:

• increases hemoglobin - and struggles with anemia;
• improves digestion - and normalizes the stool;
• speeds up metabolism - and contributes to weight loss;
• cleanses blood vessels - and prevents the formation of cholesterol plaques;
• suppresses inflammatory processes - and accelerates recovery;
• increases stamina - and mental activity.

Pickled beets for the winter: spins in jars

To eat delicious and nutritious food all winter, you need to pickle beets for the winter in jars. The blank can act as a snack, an independent dish or as a component of your next culinary masterpiece. It is only important to observe the cooking technology so that the spicy root crop is preserved until the next warm season. The main condition is sterilization, which is performed in four stages.

1. Training. At the bottom of a large pot or basin, lay a towel (you can place a board or dumpling) and set the jars filled with the workpiece. Take containers of the same volume - it is easier to calculate the sterilization time.
2. Filling the "sterilizer". Pour water into the pan so that it does not reach the edges of the jars 1-2 cm. Cover the containers with lids.
3. Treatment. Turn on the burner and wait for the water to boil. From this moment, half-liter cans should heat up for 15 minutes, and liter - 20 minutes.
4. Completion. Close containers with lids, place them upside down and wrap them with a blanket. In this position, the workpieces should be completely cooled.

With cloves

Features From such a simple product as beets, you can figure out dozens of delicious dishes. Pickled beets in jars for the winter with cinnamon are one of the easiest and most beloved housewives options. A modest set of ingredients and simple cooking technology give an appetizing hearty snack with an amazing aroma of spices.

You will need:

• 700 g of beets;
• laurel leaf;
• five peas of allspice;
• three inflorescences of cloves;
• 1 liter of water;
• 50 g of sugar;
• the same amount of salt;
• 45 ml of vinegar.

Cooking

1. Cook the beets for 40 minutes. If it is damp - not scary. Vegetable "prepared" in the process of pickling.
2. Cut boiled root vegetables into small cubes or slices. In the second case, it is convenient to use a potato peeler.
3. Dissolve loose ingredients in boiling water. After turning off the hotplate, add vinegar.
4. Place beets and spices in a sterile jar. Pour marinade.
5. Sterilize and roll up.

With onion

Features Onions and beets are excellent “allies”. Onion vegetable will give the sweet root vegetable a slight sharpness and it will be pleasant to crunch on the teeth.Harvesting can be eaten independently in the form of caviar or salad. It can also be used for cooking borsch.

You will need:

• 500 g of beets;
• 100 g of onions;
• 0.5 l of water;
• 100 ml of vinegar;
• 30 g of salt;
• 125 g of sugar;
• five peas of black or allspice;
• two leaves of laurel.

Cooking

1. Cook and cool the root crop without removing it from the "decoction".
2. Boil water with acid, loose additives and spices and boil for a couple of minutes.
3. Grate beets and chop onions.
4. Combine the vegetables with the marinade.
5. Put the workpiece in jars, sterilize and roll up.

Cinnamon

Features All the beauty of beets in her sweets. If during conservation you want to not only preserve, but also emphasize this property, add more sugar and supplement the recipe with aromatic cinnamon. Peppers and cloves complement this amazing oriental ensemble.

You will need:

• 700 g of beets;
• 50 ml of vinegar;
• 40 g of sugar;
• 15 g of salt;
• 3 g ground cinnamon;
• two inflorescences of carnation;
• three peas of allspice.

Cooking

1. Rub the boiled root vegetable.
2. Combine water with flavors and boil. After turning off the hotplate, add vinegar.
3. Fill the glass containers with grated beets and pour the marinade.
4. Sterilize and roll up.

With bell pepper

Features You can marinate beets at home for the winter in combination with other vegetables. For example, with bell pepper. It turns out something in between salad and caviar. The workpiece can be eaten as a side dish or spread on sandwiches. Such beets are deliciously mixed with boiled beans.

You will need:

• 5 kg of beets;
• 1 kg of bell pepper of any color;
• 1.5 kg of onions;
• 0.5 l of water;
• 200 g of sugar;
• 0.5 l of vinegar;
• the same amount of vegetable oil;
• 120 g of salt.

Cooking

1. Cook the beets and grate.
2. Cut the onion into as thin rings as possible, and the pepper into strips.
3. Combine water with oil, bulk ingredients and boil.
4. Put pepper and onions in boiling marinade and continue heating for seven minutes.
5. Send the beets to a common pot, cover and cook for ten minutes.
6. Spread the boiling stock over sterile containers and roll up.

No sterilization

Features If you are afraid to get burned during the heat treatment of cans, prepare pickled beets for the winter without sterilization. The appetizer is simple, and its taste exceeds all expectations. About 2 l of the workpiece is obtained from the indicated amount of ingredients.

You will need:

• 1.5 kg of beets;
• two sweet red onions;
• head of garlic;
• three bay leaves;
• nine peas of allspice;
• 1 liter of water;
• 50 g of sugar;
• 30 g;
• 50 ml of vinegar;
• the same amount of sunflower oil.

Cooking

1. Boil the beets and cut into cubes.
2. Cut the garlic into slices and the onion into half rings.
3. Distribute the spices in sterile glass containers, and lay the prepared vegetables mixed on top.
4. Boil water and pour into cans.
5. After a quarter of an hour, pour the liquid into the pan, mix with the loose ingredients, vinegar and oil and boil.
6. Pour the boiling liquid into jars and seal.

Fridge blanks

Spacious and cold cellar for long-term storage of blanks is a luxury that is available only to residents of private houses.But this does not mean that due to deficiencies in the layout of your home, you will be left without tasty preparations. There are many options for pickling beets intended for storage in the refrigerator.

With garlic

Features Beets in combination with garlic is a fragrant savory appetizer with a pleasant spicy-sweet flavor. Coriander and hot peppers give it a special piquancy. Choose ripe vegetables without hard veins to make the dish tender and melt in your mouth.

You will need:

• 300 g of beets;
• three cloves of garlic;
• 10 g of sugar;
• 3 g of salt;
• 5 g of coriander;
• a pinch of ground chili;
• 30 ml of vinegar;
• 15 ml of sunflower oil.

Cooking

1. Peel the raw root vegetable and cut into small pieces.
2. Fold the workpiece in a half liter jar. It is advisable to wash it with soda or sterilize so that the beets are stored for a long time and have no extraneous smacks.
3. Put the garlic on top.
4. Mix oil with vinegar and flavors. Pour into a jar.
5. Pour cool boiling water into the jar with the workpiece so that it fills all the free space between the beetroots.
6. Close with a clean nylon cover and refrigerate.
7. You can start tasting in three days. Shelf life of the snack is a month.

With horseradish

Features Fans of spicy foods probably love grated horseradish, “tinted” in pink with beetroot juice. But what if you do the opposite - to give a saturated burgundy root crop a burning pungency? It will turn out a great men's snack.

You will need:

• ten small root crops;
• five tablespoons of grated horseradish;
• a tablespoon of caraway seeds;
• 100 ml of vinegar;
• as much water;
• 5 g of salt.

Cooking

1. Wash the root vegetables in the oven until soft.
2. When the vegetable has cooled, peel and cut into slices.
3. Soak caraway seeds in boiling water for a minute.
4. Mix the root crop with horseradish and caraway seeds, and place them tightly in a clean glass container.
5. Combine water with vinegar and salt, pour the beets with the marinade.
6. Put the workpiece under oppression and insist in the refrigerator for three days.

With lemon

Features If the taste of acetic acid seems too harsh, use citric acid for pickling. Or rather, lemon juice. The taste of the finished dish is spicy and delicate.

You will need:

• beet;
• juice of half a lemon;
• whole lemon zest;
• 100 ml of vegetable oil;
• 50 ml apple cider vinegar.

Cooking

1. Boil or bake the beets and cut them into cubes, like a vinaigrette.
2. Combine the oil with vinegar, juice and zest.
3. Mix the root crop with the marinade, place it tightly in a clean jar and cover with a nylon cover.

Express pickling

If you want something savory here and now, and in the pantry there is no vegetable preservation, pickled beets will come to the rescue. A crispy root vegetable, wrapped in a spicy marinade, will delight gourmets.

In Korean

Features Vegetables cooked in Korean firmly entered the domestic gastronomic culture. Spicy Asian appetizer looks great on the same table with traditional jellied meat, fried chicken or potatoes. A hot dish helps to increase the body's protective barriers and recover from colds.

You will need:

• 500 g of beets;
• a teaspoon of dried dried garlic;
• as much ground coriander;
• half a teaspoon of red pepper;
• half a glass of sunflower oil;
• 50 ml of vinegar;
• salt at your discretion.

Cooking

1. Grate raw beets on a special grater for Korean carrots or on a regular coarse grater.
2. Add the bite, salt and garlic. Dry spice can be replaced with finely chopped fresh cloves.
3. Stew the workpiece in a water bath for half an hour.
4. Add the remaining spices.
5. Pour the beets with hot oil. It should not boil.
6. Place the workpiece under oppression for a day.

For the holiday

Features Beets are not associated with a festive menu. Unless as an integral part of a "fur coat", but not as an independent dish. In fact, you can make an amazing restaurant-level appetizer from raw root vegetables.

You will need:

• 300 g of beets;
• 200 ml of rice vinegar;
• anise star
• cinnamon stick;
• half a teaspoon of dried thyme;
• as much dried oregano;
• a teaspoon of honey;
• 5 g of salt (preferably sea);
• 30 ml of olive oil.

Cooking

1. Raw beets cut into thin round slices.
2. Combine vinegar with oil, honey, salt and spices.
3. Lay the beets in one layer, pour the marinade.
4. Cover or tighten with plastic wrap and refrigerate for an hour.

In Georgian

Features Georgian fast food is a vegetable mix or salad in a jar. Products are cooked without boiling, so they retain the appetizing crisp texture, taste and a set of vitamins as much as possible. Spices emphasize the natural fresh taste of vegetables. .

You will need:

• head of cabbage;
• beet;
• carrot;
• head of garlic;
• hot pepper pod;
• bulb;
• four peas of black pepper;
• a teaspoon of sunli hop;
• 1 liter of water;
• 100 ml of vinegar;
• 100 g of sugar;
• 60 g of salt.

Cooking

1. Cut beets and carrots into strips, onions in half rings, and cabbage in large pieces.
2. Chop the garlic and pepper as finely as possible.
3. Mix vegetables and peppercorns and transfer everything to a clean three-liter jar.
4. Dissolve loose ingredients in boiling water, and when you remove the liquid from the heat, add vinegar.
5. Pour the marinade into the bottle with the workpiece, close the capron lid.
6. The appetizer is marinated for 12 hours at room temperature.

Ossetian

Features An amazing aroma, pungency and piquancy is distinguished by a root crop pickled in Ossetian style. The main "trump card" of this appetizer is a successful set of spices that saturate beets with new flavors.

You will need:

• 2 kg of beets;
• two heads of garlic;
• a teaspoon of dried basil;
• as much dried thyme;
• as much dried cilantro;
• two bay leaves;
• 100 ml of vinegar;
• 100 g of sugar;
• 60 g of salt;
• two pods of hot pepper;
• 0.75 liters of water.

Cooking

1. Slightly undercooked beets, you need to cut into thick rings.
2. Cut the garlic as thinly as possible, and the pepper into strips.
3. In the boiling water, send spices and bulk additives. When the latter have dissolved, turn off the hotplate, add vinegar and let the marinade stand under the lid for half an hour.
4. In a glass or enameled container, lay the beets, peeling them with pepper and garlic.
5. Pour the marinade over the workpiece and refrigerate. You can taste the snack after 12 hours.

Surprisingly, our ancestors did not eat beets. They preferred to eat tops, and the root crop was used strictly for medical purposes. Over time, they appreciated not only useful, but also the palatability of a sweetish vegetable. He wants to eat in the summer and does not want to part with him in the cold season, so recipes for pickled beets for the winter will be useful to housewives.

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