Pickled beets prepared for the winter are an excellent delicacy and snack. We suggest preparing and twisting it according to the step-by-step recipes with photos below, following which you can do this very simply. Cooks are offered original preparation options: with plums, horseradish, caraway seeds and other simple and quick recipes. The piquant, juicy taste of beets prepared for future use will appeal to true gourmets. Such pickled beets are both an original independent snack and can be used in the preparation of salads and other dishes.

kerescan - Aug 2nd, 2015

Pickled beets are an excellent base for preparing a variety of savory appetizers and first courses. And, despite the fact that the popular vegetable is perfectly preserved until spring without any preservation, such a beet preparation will be useful in every housewife’s home. Therefore, I’ll tell you my recipe for how to pickle beets for the winter at home, simply and tasty.

Since ancient times, everyone has known the beneficial properties of beets. In what forms is it not used! But whether it is raw, boiled, baked or pickled, beets still remain a storehouse of healing qualities. The amount of vitamin retained during heat treatment may vary. But this depends only on the method and time of preparation of the beets.

Recipe for pickled beets for the winter

Just like raw, pickled beets are added to first courses (borscht, beetroot soup, kholodniki), to various salads, dressings, and main courses. It is used to prepare independent snacks and side dishes, served in its original form with herbs and seasonings.

For pickled beets you will need:

• 5 medium root vegetables;
• 1 large onion;
• 100 g granulated sugar;
• 100 g coarse salt;
• 0.5 l of water (for marinade);
• 100 ml 9% vinegar;
• 2 bay leaves;
• 3 cloves;
• sweet peas.

Cooking process:

Preparing the marinade:

1. Pour 500 ml of water into a saucepan.
2. Add spices, dissolve sugar and salt.
3. Bring the marinade with spices to a boil. Mix well and add vinegar.

If you pour this marinade over vegetables and let them steep in a cool place for 1-2 days, you will get ready-to-eat pickled beets without sterilization, which will retain maximum benefits and vitamins. This preparation should be stored in the refrigerator.

You can serve ready-made beets on sandwiches with a slice of fish, use them to make vinaigrette, and grind them into sauces and pastes. If you season the beets with vegetable oil, unsweetened yogurt, sour cream or homemade mayonnaise and sprinkle with herbs, sesame seeds or flax seeds, you will get a light, quick and healthy salad for a complete snack.

How to pickle beets for the winter

For winter storage of pickled beets, vegetables should be placed in soda-cleaned and sterilized containers.

For sterilization you need:

The temperature of the water being poured should be almost the same as the temperature of the contents in the jars. Otherwise, the jars may burst due to a sudden temperature change.

This way you can pickle beets whole for the winter. For this, small root vegetables are used, which will be conveniently placed in the narrow necks of jars and bottles. They are also boiled in their skins, but for a longer time, then peeled and filled with marinade. Whole pickled beets are convenient to use. It can be cut in any way at your discretion - cubes, slices, rings, slices, strips.

Beets pickled for the winter in jars are a lifesaver when receiving unexpected guests, as a quick tasty snack, and in the process of preparing other various dishes.

in a marinade it can be hot, sweet, sour, spicy and even hot. It's worth experimenting with adding sugar, vinegar and spices and the result will be a completely new dish. To prepare sweet pickled beets, it is better to add honey to the marinade instead of sugar, as well as cinnamon, cardamom, lemon or orange zest. For a more sour but mild taste, use lemon juice, rice or apple cider vinegar. For spiciness, you should try adding ginger, garlic, chili pepper or mustard, depending on personal preference. If you want a more spicy aroma, rosemary, coriander, cumin, basil, and dill will help out.

Instant pickled beets

There are various methods and methods for pickling beets. But in the busy rhythm of life there is not always time for a long, thorough and energy-intensive process.

To quickly prepare pickled beets you will need:

• for 1 kg of beets;
• 4-5 cloves of garlic;
• 150 ml refined vegetable oil;
• 60 ml vinegar;
• a pinch of coriander, black and allspice (optional);
• 40 grams of salt;
• 80 grams of sugar.

Cooking process:

1. Peel the raw beets and grate them on a shredder (or cut into thin strips).
2. Heat vegetable oil with spices.
3. Mix grated beets with garlic, pressed through a press, salt and sugar.
4. Pour in warm spiced oil.
5. Add vinegar and mix thoroughly.
6. Leave the beets to steep at room temperature overnight. Afterwards, put it in the refrigerator to infuse for 5-6 hours.

Beets pickled for the winter for storage in the refrigerator

To prepare pickled beets, they are usually pre-boiled. But there is another method of heat treatment that will preserve the maximum beneficial properties of the root vegetable. This is baking. The vegetable is peeled and cut into thin slices. At this time, you need to preheat the oven to 200 degrees. Line a baking sheet with parchment and place the prepared slices. On top – lightly sprinkle with vegetable oil and sprinkle with spices (pepper, rosemary, thyme). Don't add salt! Otherwise, the salt will draw out all the moisture, resulting in beet chips. Bake for 15 minutes, remove from oven, cool.

It is better to marinate this product with a mixture of lemon juice (0.5 lemon) with zest (1 lemon), 100 ml of warm vegetable oil, 50 ml of rice or apple cider vinegar. Store in jars cleaned with soda under a nylon lid in the refrigerator.

Pickled beets in Georgian style

If you want a more intense, spicy taste with pepper, Georgian beets will be the most suitable recipe for its preparation. To do this, the vegetable is also boiled, peeled and cut into slices. For marinating, mix a large amount of finely chopped herbs (parsley, dill, coriander and, of course, cilantro) and 1-2 red onions with a couple of cloves of garlic, bay leaves, black pepper and 3 tbsp. l. Georgian tkemali sauce. Mix all ingredients, add salt if desired, pour over vegetable oil. Mix the beets with the resulting mixture and let it brew for about half an hour. Afterwards, you can serve the finished dish to the table. Bon appetit!

You can pickle beets in grated form, whole, cut into slices, cubes, cubes, etc. It should also be said that absolutely any marinades can be used to prepare such a snack. The main thing is that they are able to preserve the taste and color of beets throughout the winter.

Step-by-step preparation of pickled beets

Beets are a very healthy product for the human body. But, unfortunately, not all cooks like this vegetable. Therefore, we recommend preparing it for the winter. Using aromatic marinades, you can make a truly delicious snack that neither an adult nor a child will refuse.

So how to pickle beets? For this we need:

• medium fresh beets - about 1 kg;
• natural table vinegar - approximately 200 ml;
• not very coarse table salt - 1 dessert spoon;
• allspice black peppercorns - 3 pcs. in each jar;
• light sugar - approximately 30 g;
• root horseradish - about 30 g;
• fragrant cloves - 3 buds;
• hot chili pepper - 2 pcs.;
• cinnamon (use as a stick) - 1 pc.

Preparing vegetables

Before pickling beets, they must be well processed. The red tubers are thoroughly washed, placed in a deep pan, filled with water and cooked until fully cooked.

After the vegetables become soft, remove them and cool at room temperature. Next, carefully remove the skin from the beets and chop them into cubes.

Marinade preparation process

Beets should be pickled so that the appetizer is not very spicy, but at the same time has a special piquancy. To prepare such a marinade, ordinary drinking water (1 liter) is mixed with table vinegar, and then bay leaf, clove buds, table salt, horseradish root, hot chili pepper, peppercorns, cinnamon stick and granulated sugar are laid out.

After mixing all the ingredients, place them on high heat and quickly bring to a boil. After removing the dishes from the stove, cool their contents at room temperature.

How to roll up jars?

Instant pickled beets turn out no worse than those that require several weeks of aging to create. That is why this recipe is especially popular among modern cooks.

After the marinade has cooled, the beet sticks are placed in sterilized jars and filled with aromatic liquid. After closing the containers with lids, they are immediately put into the refrigerator.

How to serve an appetizer?

Instant pickled beets become ready for consumption within 24 hours. Red vegetables are placed in a bowl along with the marinade and served with a slice of bread.

The most delicious pickled beets: recipe

It is no secret that beets are a very high-calorie product, especially when boiled. That is why marinades made from it turn out to be very satisfying and nutritious.

If you plan to pickle beets for the winter, we recommend using the presented recipe. To implement it we will need:

• medium fresh beets - about 3 kg;
• natural table vinegar - approximately 180 ml;
• not very coarse table salt - 3 dessert spoons;
• allspice black peppercorns - 4 pcs. in each jar;
• light sugar - approximately 100 g;
• bay leaf - several petals;
• drinking water - about 2 glasses;
• fresh garlic - a few cloves;
• large white onion - several heads;
• Refined sunflower oil - a full glass.

Preparing vegetables

The presented recipe for pickled beets for the winter is good to use if you want to get a juicy and very tasty snack. To prepare it, small fresh tubers are thoroughly washed and placed in boiling water. Cook the beets over low heat for 50-70 minutes.

After the tubers become soft, they are removed from the pan, cooled and peeled. Next, grate all the beets on a coarse grater.

As for onions, they are peeled and chopped into thin half rings. Later they are added to the grated beets and mixed thoroughly.

Making the marinade

The pickled beets, the recipe for which we are considering, turn out to be very tender and tasty. This is due to the fact that its marinade contains a large amount of oil.

To prepare such a snack, pour plain water into a large saucepan, and also add black allspice, bay leaf, white sugar and table salt. After bringing all the ingredients to a boil, remove them from the stove. Add table vinegar to the bowl and mix the marinade thoroughly.

As for sunflower oil, pour it into a deep bowl and heat it very hot over medium heat. By the way, some housewives add this product directly to the marinade during its heat treatment.

Seaming process

Beets should be marinated in oil brine for about a month. Only after this period has passed can the jar of snacks be opened and safely presented to the table. But before you carry out these steps, you need to properly roll up all the vegetables.

Grated boiled beets with onion half rings are placed tightly in small sterilized jars, and then 2/3 is filled with marinade. Having filled the containers with hot sunflower oil, they are immediately rolled up with metal lids.

After the snack is formed, all the jars are turned upside down and left in this position for exactly one day. After time, the pickled beets are sent to any cool room.

How to use?

Beets pickled in oil marinade can be eaten only after 4 weeks. During this time, the red vegetable will become as juicy and soft as possible. As a rule, it is served to the table as a flavorful snack along with toast or just a slice of bread. However, there are also housewives who use this product to prepare other hot dishes. For example, very often pickled beets are added to various borscht and goulash. With this ingredient, dishes acquire rich color and unsurpassed taste.

We will present to your attention classic recipes for beetroot marinade - this dish can be used as a separate side dish, a cold appetizer, or as an ingredient for a salad. In this article you will learn a recipe on how to prepare a marinade like in a cafeteria.

Canteen-style beetroot marinade - recipe

Ingredients:

• beets – 1 kg;
• sugar – 0.5 tbsp. spoons;
• salt – 1 tbsp. spoon;
• 9% vinegar – 150 ml;
• water – 200 ml;
• black pepper – 6 peas;
• allspice – 2 peas;
• cloves – 4 inflorescences;
• bay leaf – 1 pc.

Preparation

We choose approximately the same beets so that they are cooked at the same time. We wash it well and set it to cook for about fifty minutes (if the vegetables are medium-sized). While the beets are cooking, we will make the marinade. Add all the ingredients on the list to two hundred milliliters of cold water, except vinegar and beets. Place on the stove and wait until it boils. The marinade should boil for about five minutes. Then pour in the vinegar, wait until it boils again and set to cool. Some housewives throw spices into boiling water or pour them over the ingredients for a marinade, but in this case the spices behave differently and the taste is not the same.

So, the beets are cooked and the marinade is cooling. We put on rubber disposable gloves, because we understand what color our hands will be and how difficult it will be to wash them, and we peel the beets. We cut it into cubes, put everything in a container or jar and fill it with marinade, then put it in the refrigerator for a day, or better yet two. After this time, the beets are ready - you can eat them.

Beetroot marinade like in kindergarten - recipe

Ingredients:

• beets – 1 kg;
• sugar – 1 tbsp. spoon;
• salt – 0.5 tbsp. spoons;
• – 1 pinch;
• water – 200 ml;
• black pepper – 2 peas;
• vegetable oil – 3 tbsp. spoons;
• bay leaf – 1 pc.

Preparation

We wash the beets well, preferably with a brush, and let them cook for about one hour. After the beets are cooked, let them cool in the broth. Afterwards, as always when working with beets, we put on disposable gloves and peel them. Grate the peeled root vegetable on the coarsest grater and place it in a saucepan.

Let's start making the marinade. Add all ingredients except beets and sunflower oil and pour into a separate saucepan. We wait until it boils and cook for about five minutes. Now we pour this hot marinade over our beets and wait until tomorrow. The next day, drain the marinade through a colander, add oil, taste and add salt if necessary. You can send it to the table. So you have found a recipe for beetroot marinade that tastes like in kindergarten.

Beetroot in sweet marinade

This recipe will tell you how to make another type of beetroot marinade.

Ingredients:

• beets – 0.5 kg;
• water – 1 glass;
• honey (can be replaced with sugar) – 2-3 tbsp. spoons;
• cumin – 1 teaspoon;
• cinnamon – 1 pinch;
• chili pepper – 1 pinch;
• lemon – 1 pc.

Preparation

As always, we wash the beets well, not forgetting the brush to help. After we set it to cook, medium-sized beets will take fifty minutes, but depending on the variety, it may take seventy minutes. While it is cooking, we will prepare the marinade, for which we will pour Place a glass of water in a saucepan and add one teaspoon of cumin, a pinch of hot red pepper and a pinch of cinnamon. Let's wait until it boils for about three minutes and let it cool. When the boiling marinade becomes just hot, add honey and stir thoroughly until completely dissolved, because boiling honey is strictly not recommended (it becomes toxic). When the honey has dissolved, add the juice of one lemon and wait for the marinade to cool completely. We clean and cut the boiled beets as you like: into cubes, strips, stars, etc. Place the chopped pieces in a container and pour in the non-hot marinade. In a day you can already try.

Beetroot is used to prepare borscht, beetroot soup, vinaigrette and other popular dishes, without which it is difficult to imagine home cooking. It can be used not only boiled or baked, but also pickled. In order to marinate it, it will not take too much time and effort, and the result will exceed all expectations. Instant pickled beets will not only add a new taste to familiar dishes, but can also serve as a complete snack itself. You can prepare it according to different recipes, but they are all quite simple.

Cooking features

Beets take a long time to cook. Sometimes the process of preparing snacks from this vegetable is time-consuming, but it is never difficult. When we talk about quick-cooking beets, we mean a relatively short period of pickling when compared to preparing this product for the winter. When preparing a quick snack from beets, you still have to spend time on its preliminary preparation. Otherwise, even a novice cook shouldn’t have any difficulties, but he may need to know a few things.

• To prepare appetizers from boiled beets, it is better to choose root vegetables of approximately the same size, otherwise it may turn out that some vegetables will be overcooked, while others will remain damp.
• You can pickle not only boiled, but also raw beets, but they must be thoroughly chopped, otherwise they will not pickle quickly. In what form to use the vegetable, raw or boiled, depends on the chosen recipe.
• It is best to pickle beets in glass or ceramic containers; it is acceptable to use high-quality plastic containers and even plastic bags. But metal utensils are not suitable for these purposes. Aluminum releases harmful substances when in contact with acids. Any metal can give the snack an unpleasant aftertaste.

Quickly pickled beets can usually be served within a day after preparation. It needs to be stored in the refrigerator. It won't go bad for at least 2 weeks, but will often last much longer.

Classic recipe for quick-cooking pickled beets

• beets – 1 kg;
• onions – 0.2 kg;
• table vinegar (9 percent) – 180 ml;
• salt – 40 g;
• sugar – 160 g;
• water – 0.6 l;
• laurel leaves – 3 pcs.;
• black peppercorns – 12 pcs.

Cooking method:

• Wash the beets, boil until tender. Give the vegetables a chance to cool and peel them.
• Cut the beets into small bars (7–8 mm wide, about 3 cm long).
• Peel the onion and cut into thin half rings. If the onions are large, you can cut them into quarters of rings.
• Stir the vegetables.
• Place peppercorns at the bottom of the container in which you plan to pickle the beets, and place the vegetables on top.
• Boil water, dissolve salt and sugar in it, add laurel leaves, boil for 5 minutes.
• Remove the bay leaves. Allow the marinade to cool to room temperature.
• Pour the marinade over the beets, cover with a lid, and put in the refrigerator.

Video recipe for the occasion:

You can try the snack after a day. If you pour hot marinade over it, it will be ready for use even earlier (in about 12 hours).

Beets marinated with garlic

• beets – 1.5 kg;
• vegetable oil – 120 ml;
• sugar – 0.25 kg;
• garlic – 4 cloves;
• cilantro – 50 g;
• water – 1.5 l;
• salt – 50 g.

Cooking method:

• Boil the beets until tender, cool. Clean. Cut into small cubes (no more than 1 cm).
• Cut the garlic into thin slices.
• Mix beets with garlic.
• Mix water with salt, sugar and vegetable oil. Boil it. You can add a few peas of bay pepper and bay leaves.
• Boil the marinade for 5 minutes, add vinegar to it. Stir, remove pan from heat.
• Let the marinade sit for half an hour, then pour it over the prepared beets. Leave for 3-4 hours at room temperature.

After the specified time, the pickled beets can be put in the refrigerator or put part of it in a vase and served. The appetizer has a spicy taste and seductive aroma.

Beets marinated with onions and mustard

• beets – 0.2 kg;
• onions – 75 g;
• French mustard – 5 ml;
• apple cider vinegar (6 percent) – 20 ml;
• water – 40 ml;
• sugar – 10–20 g;
• salt or soy sauce - to taste.

Cooking method:

• Wash the raw beets, pat dry with a napkin, and peel.
• Grind on a grater with large holes.
• Peel the onion, cut into thin quarter rings, mix with beets.
• Boil water, mix it with salt, sugar, vinegar and mustard. You can add a pinch of ground black pepper. Stir.
• Season the beets with the resulting sauce. Leave it for 2 hours at room temperature, then put it in the refrigerator and wait another 2 hours.

An appetizer made from pickled raw beets has an unusual but balanced taste. If you know how healthy raw beets are, but you find it difficult to decide to start eating them uncooked, you should try the food prepared according to the recipe given.

Beets pickled in Korean style

• beets – 1 kg;
• garlic – 8 cloves;
• ground red pepper – 5 g;
• ground coriander – 5 g;
• vegetable oil – 0.2 l;
• table vinegar (9 percent) – 60 ml;
• salt, sugar - to taste.

Cooking method:

• After peeling the raw beets, grate them on a grater designed for making Korean salads.
• Pass the garlic through a press and mix with the beets.
• Add sugar, salt, spices to the butter. Heat it in a saucepan, mix with vinegar.
• Pour the hot marinade over the beets and stir.
• After an hour, put the snack in the refrigerator. After another 5 hours it will be ready to eat.

This version of pickled beets will appeal to lovers of spicy foods.

Instant pickled beets are a healthy snack with a piquant taste. It can not only be served separately, but also used to prepare other dishes.