A beetroot snack for the winter is an original and versatile preparation. It can be used for salad or borscht, as an appetizer for vodka or caviar for a sandwich, and some recipes can also be served as a dessert.

You can add absolutely any vegetables or even berries to beets in a snack. Yes, and preparing a salad for the winter with beets is no more difficult than usual. .because the technology for preparing this snack is the same as usual. We clean the vegetables and open them well, send them to sterilized jars, roll them up.

By the way, it is sterilization that plays a dominant role in the preparation of canned salad. There are several options for sterilization. Some put the jars in the oven, many process the jars in the microwave, and it is better to do the following - sterilize the jars immediately with the salad. To do this, lay out the salad in jars, cover them with lids. We put the jars in a deep bowl, pour water over the shoulders of the jars. Make sure that the jars do not touch each other and the sides of the dishes. It is better to put a towel at the bottom. We cover the jars with lids and turn on the fire. We sterilize for 10-20 minutes depending on the jars.

How to cook a beetroot snack for the winter - 15 varieties

This salad can replace the famous horseradish appetizer. It goes well with cold meats and meat dishes.

Ingredients:

• Beets - 4 kg
• Garlic - 180 g
• Horseradish - 400g
• Sugar - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar - 1 tbsp. l.

Cooking:

Beets must first be boiled until half cooked. Then skip the beets and garlic through a meat grinder. Grind horseradish with a blender. We put the pan with beets and garlic on the fire and bring to a boil, adding sugar and salt. When the beets boil, add horseradish, leave for another 20 minutes on fire, then add vinegar. Let's mix everything well. Now you can lay out the banks.

A delicious and simple recipe for those who know a lot about beets.

Ingredients:

• Beets - 3 kg
• Salt - 100 g
• Vinegar9% - 100 ml

Cooking:

Wash the beets and cut off the roots. Transfer to a saucepan, cover with cold water and put the saucepan on fire. Cook over high heat until done. After take out and cool. While the beets are cooling, cook the marinade. To do this, add salt and vinegar to 500 ml of water. We cook until boiling. Then remove from heat and let cool. We clean the beetroot and cut into cubes. We lay out the beets in jars and pour the marinade. Roll up the lids. Beets can be served as a side dish for meat dishes.

Very tasty and unusual version of salted cabbage.

Ingredients:

• Cabbage - 2 kg
• Beets - 0.4 kg
• Carrot - 0.3 kg
• Garlic - 4 tooth
• Bay leaf - 2 pcs.
• Vinegar essence - 150 ml

Cooking:

We clean the cabbage from old leaves and dirt. We cut off the squash. We cut the beets into cubes and send them to the jar. Cut the chili pepper into small pieces and send to the bottom of the jar. Cabbage cut into small pieces. We put the cabbage in a jar. Carrot cut into rounds. Lay out the next layer of carrots. Cut the garlic into small slices, lay it out in the next layer. Then again lay out the beets, cabbage, carrots. Repeat layers until the jar is full. Pour vinegar into a liter of water, add sugar, salt, peppercorns, bay leaf. Put the saucepan on the fire and bring to a boil. Pour cabbage with boiling marinade. Add 2 tablespoons of vegetable oil to the jar. We roll up the bank.

Enjoy your meal.

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This recipe will definitely stay on your menu. If you make this salad at least once. Very tasty cabbage with beets.

Ingredients:

• Garlic - 120 g
• Beets - 1 kg
• Cabbage - 2 kg
• Celery root - 1 pc.
• Vinegar - 100 ml
• Sugar

Cooking:

We clean the cabbage from old leaves, cut off the stump. Cut into small cubes. We clean the beets and cut them into circles 0.5 cm thick. Chop the garlic. Finely chop the celery. Layer the lettuce in a jar. Boil half a litre of water in a saucepan, add vinegar, sugar and salt. Mix well and remove from heat. Pour the marinade over the salad.

Enjoy your meal.

Surely the name of this salad came from the fact that this dish acts on anyone like a love potion, you want to eat again and again.

Ingredients:

• Green tomatoes - 1 kg
• Red tomatoes - 1 kg
• Sweet pepper - 0.5 kg
• Raw beets - 0.5 kg
• Carrot - 0.5 kg
• Onion - 0.5 kg
• Sugar - 250 g
• Vinegar - 40 ml
• Garlic - 2 heads

Cooking:

Wash and clean all vegetables well. On a coarse grater, three beets and carrots. Cut the tomatoes into slices. Onion cut into half rings. Pepper cut into strips. Finely chop the garlic. Mix all the vegetables in a bowl, add sugar and salt. Mix well. Put on fire, cook on low heat for 30 minutes. Add oil 10 minutes before the end. 3 minutes before the end of cooking, add vinegar. Divide the hot appetizer into jars. Roll up and wrap with a blanket.

Enjoy your meal.

A very good option for cooking pickles. The recipe is for a 500 ml jar.

Ingredients:

• Cherry - 250 g
• Garlic - 2 heads
• Small beets - 2 pcs.
• Green onion - 2 stalks
• Chili pepper - 1 tsp
• Dill
• Parsley
• Apple cider vinegar - 50 ml
• Bay leaves - 2 pcs.
• Barberry - to taste
• Sugar
• Juniper - 4 berries
• Pepper

Cooking:

Pierce cherry tomatoes with skewers and send to a saucepan with 500 ml of water. Add chili pepper, vinegar, salt and sugar. Marinate 1 hour. In the meantime, prepare the rest of the vegetables. We clean the garlic from the husk. Onion cut into long cloves. We clean the beets and cut into 4 parts. When the tomatoes are marinated, we take out the toothpicks from them. We send beets to the marinade where the tomatoes were. We wash the greens and finely chop. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. We put cherry tomatoes, onions, garlic, tomatoes, berries in a jar and pour marinade over. We twist the bank.

Enjoy your meal.

Such an appetizer will be a great help for any housewife. Such an appetizer can be used both for borscht and for salads. Very comfortably.

Ingredients:

• Beets - 1 kg
• Sugar - 4 tbsp. l.
• Salt - 1 tsp
• Lemon - 1 pc.
• Oil - 4 tablespoons

Cooking:

Boil the beets and grate on a coarse grater. Pour 120 ml of oil, 10 g of salt, 50 g of sugar into a saucepan. Squeeze out the lemon juice. We cook for 15 minutes. Arrange salad in jars.

It is very comfortable! Season borscht with vegetables fresh from the summer. And it takes less time to cook your favorite dish.

Ingredients:

• Carrot - 1 kg
• Sweet pepper - 1 kg
• Onion - 1 kg
• Tomatoes - 1 kg
• Beets - 1 kg
• Vegetable oil - 400 ml

Cooking:

Peel and cut vegetables. Peppers and carrots. Onion cut into cubes.

Cut the tomatoes into small pieces. Grate the beets. We put all the vegetables in one pan and cook on slow. Add vegetable oil, salt. After an hour of cooking, arrange the salad in sterilized jars.

We roll up the banks.

Enjoy your meal.

Very tasty appetizer for sandwiches and more.

Ingredients:

• Beets - 1 kg
• Onion - 300 g
• Tomatoes - 500 g
• Spices
• Bay leaf

Cooking:

Boil beets until half cooked. Pass all vegetables through a meat grinder. Then mix all the vegetables in a bowl. Add bay leaf, sugar, salt, oil and spices. Simmer for 20-30 minutes. We lay out the salad on the banks. We twist and warm.

Enjoy your meal.

Delicious and very juicy salad for lovers of fresh vegetables in winter.

Ingredients:

• Beets - 1 kg
• Pumpkin - 1.8 kg
• Tomatoes - 1.5 kg
• Sweet pepper - 0.5 kg
• Vinegar 6% - 100 ml
• Garlic - 150 ml
• Salt - 50 g
• Sugar - 50 g
• Parsley - 2 bunches

Cooking:

Wash and clean all vegetables. Three beets on a coarse grater. Cut the pumpkin into large cubes. Pass garlic and tomatoes through a meat grinder. Finely chop the greens. Dilute vinegar, salt and sugar in a liter of water. We collect the vegetables in one pan and pour the marinade. Boil for about 1 hour. At the same time, sterilize jars and lids.

It is imperative to sterilize the lids, because dust and dirt that have not been seen by the human eye also settle on them, so do not be too lazy to boil them in water.

We lay out the salad in jars and roll up.

If you do not have a cold room, you can cook this appetizer to save beets for the winter.

Ingredients:

• Beets - 3 kg
• Tomatoes - 3 kg
• Pickled cucumbers - 1 kg
• Chili pepper - 2 pcs.
• Salt - 60 g
• Oil - 200 ml
• Sugar - 100 g
• Vinegar - 4 tbsp.
• Garlic - 100 g

Cooking:

Boil the beets until tender. Sterilize jars. Let's skip tomatoes, cucumbers, pepper chili, beets through a meat grinder. Mix vegetables in a saucepan and put it on fire. Add salt and sugar. After 10 minutes of cooking add oil. Cook for another 20 minutes, add garlic. After 20 minutes, add vinegar. Remove from heat and place in hot jars.

Enjoy your meal.

This salad has a very piquant taste, try it, you will like it too.

Ingredients:

• Beets - 1 kg
• Black currant - 250 g
• Vinegar - 9% - 70 ml
• Salt - 30 g
• Cinnamon - to taste
• Cloves - to taste
• Pepper - to taste

Cooking:

We clean and wash the beets. We cut into cubes. We put beets and currants in jars. We are preparing the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour over the salad. Put the jars in a large bowl. Fill the jars with water up to the shoulders and turn on the fire. Boil with covered lids for 15 minutes. Then we roll up and warm.

Enjoy your meal.

Pickled beets are not only tasty and quick harvesting for the winter, but also very healthy.

Ingredients:

• Beets - 1 kg
• Vinegar - 50 ml
• Sugar - 10 g
• Black peppercorns.

Cooking:

We clean the beetroot and cut into cubes.

Pour half a liter of water into a saucepan and put on fire. When the water boils, add salt, sugar, vinegar, bay leaf and pepper. Add the beets to the marinade. Mix well and immediately remove from heat. We lay out the pickled beets in jars and pour the marinade. Sterilize for 15 minutes in a water bath. We roll up the banks.

If you keep the beets in boiling water for longer, the beets will lose their beautiful color.

Ingredients:

• Prunes - 0.5 kg
• Beets - 1.5 kg
• Apple juice - 1.2 l
• Lemongrass leaves - 10 pcs.
• Carnation - 5 pcs.
• Sugar - 200 g
• Salt - 20 g

Cooking:

We wash the beets and send them to boiling water to cook for 1 hour. We clean from the peel, cut into slices or cubes. Pour the prunes with boiling water and leave for 30 minutes. Dissolve salt and sugar in apple juice. We lay out the beets and prunes in jars. Pour in apple juice. Add cloves and lemongrass leaves. Put the jars to pasteurize in a deep bowl. Boil 15 minutes.

Enjoy your meal.

A simple and very interesting salad for the winter from a large number of different vegetables.

Ingredients:

• Beets - 2 kg
• Carrot - 250 g
• Onion - 250 g
• Tomatoes - 750 g
• Hot pepper - 0.5 pcs.
• Sweet pepper - 350 g
• Garlic - 75 g
• Butter - 150 g
• Sugar - 100 g
• Salt - 1.5 tbsp.
• Vinegar - 100 ml

Cooking:

Three carrots on a coarse grater. Onion cut into cubes. Sweet pepper cut into strips. Pass the tomatoes through a meat grinder or chop in a blender.

Grind chili pepper and garlic in a blender.

We send the tomatoes to a large saucepan. Add oil, salt, sugar. Bring the tomatoes to a boil. When the tomatoes boil, add the rest of the vegetables to them. Mix well and cook for 40 minutes. Now add garlic with pepper and vinegar.

Boil for 15 minutes and put in sterile jars.

Having met such a salad recipe, many will think why harvest beets if it is widely available at any time of the year, and at an affordable price? But think about how nice it is to get a jar of salad from your bins that is ready to eat, and you don’t need to boil the root crop, just put the blank on a plate and start eating. Especially such salads for the winter are good at those moments when guests unexpectedly came to you, and you will always have several jars of preparations for the winter in stock. Beetroot salad with garlic for the winter is very tasty and fragrant, it will perfectly complement any dish on your table.

Ingredients for making beetroot salad for the winter:

• Fresh beets - 0.5 kg,
• Garlic - 20 - 30 grams,
• Vegetable oil - 50 - 60 ml,
• Vinegar essence - 1 tbsp. a spoon,
• Black and red ground pepper ½ teaspoon each,
• Salt - 2 tbsp. spoons,
• Sugar - 1.5 teaspoons.

How to cook beetroot salad with garlic for the winter

First, prepare the ingredients, peel the beets.

Cut the prepared root crops into thin long strips.

Pour oil into a deep frying pan and heat it up. Crush the garlic cloves by pressing them with a knife and dip into hot oil along with the husk. Flavor the oil by sautéing the garlic over low heat for 1 minute.

Dip the prepared beets in fragrant garlic oil. Leave the garlic in the pan, it will remain in the workpiece in this form. Simmer the beets over low heat for 15 minutes.

Then add the required amount of salt and sugar, as well as two types of pepper. You can use additional spices that you are used to according to your taste.

Mix the ingredients and simmer the beets under a closed lid for another 15 to 20 minutes over low heat. 5 minutes before cooking, add vinegar and mix the ingredients well.

Arrange the finished spicy beetroot salad in prepared sterile jars and roll up with lids. Wrapped in a blanket, leave them for additional sterilization until completely cooled. Store these beetroot salads best in a cool place.

Do not ignore the usual products that are often found in your kitchen, they often make excellent dishes, it is enough to apply a little imagination and strength. For example, .

From the proposed ingredients, 700 grams of a delicious salad is obtained.

Cooking time - 55 - 60 minutes

Bon appetit and successful creations for the winter!!!

Beets for the winter in jars are a useful addition to any dish. There are various preparation options. We advise you to try several options at once so that you can choose.

Sterilizing full jars is another way to eliminate bacteria that contribute to the rapid spoilage of canned foods.

Sterilization time for full jars:

• 0.5 liter - 10-15 minutes;
• 1 liter - 20-25 minutes;
• 3 liter - 30-35 min.

Sometimes beets are pickled for the winter without the need for sterilization. The marinade in this recipe has a sweet and sour taste that goes very well with the taste of root vegetables. Vegetables can be added separately and together with the marinade in soups or salads after cooking.

There are many recipes for making beets. Recipes differ from each other in the use of spices and spices. It all depends on what taste you like and how you plan to use the vegetable in a pickled form.

Such pickled beets are suitable both for dressing borscht, and in the form of a separate salad or making salads from it. For borscht, it is better to choose sweet varieties of beets, but, in general, it all depends on your taste.

Spices can be added to taste. Recipe for beets with sterilization: 0.5 liter cans are sterilized for 10 minutes, 1 liter for 15 minutes.

Ingredients for making beets for borscht for the winter:

• 1 liter of water;
• 40 g of sugar;
• 40 g of salt;
• 60 ml of table vinegar 9%;
• Bell pepper;
• carnation;
• bay leaf;
• beets in the right amount

How to cook beets for borscht:

1. Wash the beetroot, cover with cold water and boil for about 20-30 minutes after it boils on the stove. It is better to cook over medium heat without adding salt.
2. Then pour the beets with cold water, cool, peel and cut into small pieces - depending on your goals.
3. In prepared clean jars, put allspice (2-4 pieces), cloves (1-2 pieces), bay leaf (1 piece), and put chopped beets.

Recipe for marinade:

1. Add the indicated amount of ingredients to the water and heat, stirring, until the sugar and salt are dissolved.,
2. Once you have the marinade, fill the beets in jars, cover and sterilize for the amount of time indicated in the recipe description.
3. Roll up, turn on a clean towel until completely cooled and store in a cool place.

To prepare Korean beets for the winter, we need the following products:

• 1 kg of beets;
• 3 tablespoons of vinegar or more (to taste);
• 6 cloves of garlic;
• half a spoon of red and black pepper;
• 1 tsp coriander powder;
• 1 st. Sahara;
• at least 1 tsp. salt or to taste;
• 3-4 tablespoons of sunflower oil.

Cooking:

1. We wash the root crops, do not cut off any tails or leaves.
2. Put in a saucepan, pour cold water and cook for 10-15 minutes after the boiling point. The cooking time depends on the size of the vegetables. In this short time, the roots will only be lightly cooked, almost fresh.
3. Turn off the heat, drain the water and put the pot with vegetables under a stream of cold water. Change the water to cold until the vegetables cool.
4. We clean the root crops and chop them into strips on a special grater for Korean salads. Put in a bowl, sprinkle with salt and sugar, pour vinegar.
5. Mix and place in sterilized jars. We wait half an hour for the vegetables to release enough juice.
6. Spices are mixed and garlic is added.
7. Pour the oil into a heated frying pan and before it boils, pour a mixture of spices and garlic.
8. Stir and fry for 10 seconds! Immediately after frying, fill jarred food with fortified oil.
9. We close the jars with tight sterile lids and store the salad in the refrigerator. If you want to roll up a salad, then, closing the jars with sterile metal covers, sterilize the salad for 10 minutes - after the water temperature reaches 90 degrees.

How to prepare so that boiled beets in jars for the winter are always at hand.

Ingredients:

• Baked or boiled beets - 2-3 pcs. (700 g);
• salt - 1.5 tsp;
• sugar 4.5 tbsp. l.;
• lemon - 1 pc;
• vegetable oil - 70 ml.

How to cook beets for vinaigrette for the winter:

1. Boil beetroot until tender. Instead of boiling, you can wrap the vegetable in foil and bake in the oven for 30-40 minutes at 180 degrees.
2. Chilled beets are cleaned. Do not rush to take it out early, it should be completely ready. It is not difficult to check the readiness of the product, just pierce it with a knife. If a sharp object passes in the same way as the clockwork, the beets are ready. Otherwise, increase the cooking time
3. Beets are cut into small cubes or rubbed on a coarse grater.
4. Put the beets in a frying pan or pan. Add sugar, salt, freshly squeezed juice of one lemon and pour in vegetable oil. For 15 minutes, put on the stove to simmer on low heat.
5. Wash glass jars thoroughly with baking soda and sterilize. Fill the jar tightly with beets. Put a piece of cloth or a waffle towel on the bottom of the container, put the jars of beets.
6. Pour warm water into the pot according to the height of the glass containers and sterilize after boiling for 10 minutes. Cover with lids and leave to cool completely. Beetroot is stored in jars in the winter in a cool pantry or in the refrigerator.

An excellent recipe for how boiled beets can be stored in jars for the winter. Pickled beetroot keeps well. Grated perfectly complements any hot dish and is suitable for cooking cold drinks, salads. This preparation will help reduce cooking because the beets are already processed and ready to use.

Maybe such a recipe will become “necessary” for you. It's time to try new dishes from your favorite vegetables!

Ingredients: beets (quantity optional).

For marinade:

• Water - 1 liter;
• Sugar 1 tbsp.;
• Salt 1 tbsp.;
• Vinegar 1 tbsp.

Cooking:

1. Root crops should be washed, boiled until tender, pour out water, pour cold water, peel, grate.
2. Place the beets in sterilized jars up to the shoulders.
3. Prepare the marinade by bringing to a boil.
4. Fill the beets with the hot marinade and roll them up immediately.
5. Banks are turned upside down, left to cool completely.

How to pickle beets in jars? This recipe is suitable for those who love pure beetroot or plan to use it for other dishes, such as borscht or vinaigrette. Another advantage of this recipe is that even small roots that are traditionally considered useless for anything can be used for it.

The first thing we need to do is wash and clean the beets from leaves and roots. Then boil the beets until they are fully cooked. It has recently become popular to cook them in the microwave with a little water, so this technique will not work for our recipe, because the beetroot water will also come in handy.

Ready beets should be immediately put in cold water and left there for about twenty minutes. In the meantime, let's prepare the marinade. The broth is carefully filtered through cheesecloth, folded in several layers. Now for each liter of liquid we need to add 3 tbsp. tablespoons of sugar, 1 tbsp. a spoonful of salt, as well as one bud of cloves and two peas of sweet pepper.

Alternatively, you can add 1 teaspoon of citric acid, but that is up to you. Now take our beets, peel (thanks to cold water, the skin is completely removed from the root) and place them in sterilized jars. After rolling, all cans of canned beets should be placed in a container with water, brought to a boil and sterilized for 20 minutes.

Marinade without vinegar

How to pickle beets in jars without vinegar? Just!

• water - 1 l;
• salt (only coarse-grained) - 2 tbsp.;
• citric acid (in granules) - 1 tsp.
• sugar - 3 tbsp.

We fill the pot with water. Add sugar, citric acid and salt. Bring the resulting mixture to a boil.

Do you think a vinegar-free marinade is better?

Yes, that's betterI don't see the difference

Storage

Store jars of canned beets best in the cellar, basement, refrigerator, or even on the balcony (the most important thing is to avoid frost!). Sterilized blanks do not need a refrigerator. They can be stored at temperatures from 0 to 25 degrees for two years. The best place for storage is a dark pantry.

Thus, beet harvesting for the winter has several recipes. Which one is best for you is up to you to choose.

Beetroot salads for the winter are not only an excellent snack, but also a pantry of vitamins, which are so lacking in the winter. Caring housewives are looking for the most delicious recipes on how to make an original and mouth-watering preparation.
Beets are one of the most useful and affordable root crops. This vegetable is rich in vitamins B and PP. It is useful to eat it to improve digestion and general strengthening of the body. Regular consumption of beets reduces the risk of developing cancer. It is useful in diseases of the heart and blood vessels. And besides, it is a vegetable of beauty. Beets contain a large amount of folic acid, which helps to rejuvenate the body. It is used not only for borscht, you can cook a variety of salads from beets.

Beet salad in a slow cooker

You can make a wonderful salad from beets and vegetables, which can be used both as a side dish and as an addition to it. To prepare a salad in a slow cooker, you will need the following products:

500 g of sweet beets;
2 pieces of bell pepper;
1 carrot;
1 onion;
250 g tomatoes. You need to choose the most juicy;
2 cloves of garlic;
fresh herbs to taste;
4 teaspoons of 9% vinegar;
pepper mixture.

It is very important that all vegetables are ripe and fresh. Only then will the salad turn out delicious.

Cooking steps:

1. Vegetables must be washed and cleaned well.

2. There are several ways to cut. Such a salad can be chopped with a blender, finely chopped by hand, grated. Everyone chooses the most convenient option for themselves.

3. First of all, chopped bell peppers, carrots and onions are loaded into the multicooker bowl.

4. The next layer is beets.

5. From tomatoes, you need to prepare tomato puree, after removing the peel from them. This can be done by scalding them with boiling water.

6. Pour all the vegetables into the multicooker bowl, salt to taste, add a mixture of peppers.

7. Preparing the salad will be in the "Stew" mode for 50 minutes. Five minutes before readiness, vinegar and herbs are added to the salad. Thanks to the vinegar, it will last longer.

After the cooking time is completed, the salad must be laid out in sterilized jars and screwed on with lids. Such a vitamin salad will become a real helper in the winter.

Green Tomato and Beetroot Salad

Sweet beet harmonizes very well in taste with green tomatoes. To prepare a salad of these vegetables you will need:

Green tomatoes - 400 g;
2 carrots;
1 onion;
sweet beetroot 1 piece;
Bay leaf;
1 tablespoon of granulated sugar;
1 tablespoon of salt;
3 tablespoons of vinegar 9%.

Cooking steps:

1. Green tomatoes must be cut into slices, be sure to remove the stem. It is recommended to take green tomatoes, but brown ones may also be suitable for a salad. The green variety is good precisely because they retain their shape after processing.

2. Onions are chopped in half rings, carrots and beets are grated.

3. All components are interconnected, granulated sugar and salt are added.

4. Vegetables need to be poured with vegetable oil and put to stew. Cooking time should be 15 minutes. Then the hot salad is laid out in jars, bay leaves are added.

5. Lettuce in a jar is sterilized for another 15 minutes.

The jar is first placed in hot water, as soon as the water boils, the time is noted. After sterilization is completed, vinegar is added.

This salad is a great snack all year round.

Beetroot salad with apples for the winter

Very tasty and unusual is a salad of beets and apples. As ingredients you will need:

3 kilograms of Bordeaux beets;
2 kilograms of apples;
carrots - 1 kilogram;
6 tablespoons of salt;
3 glasses of water;
sunflower oil.

Cooking steps:

1. Beets need to be boiled, peeled and grated.

2. Carrots are used raw. It also needs to be grated and mixed with beets.

3. Peeled apples are rubbed and added to vegetables.

4. Water, vegetable oil and salt are poured into the mixture.

5. All components must be boiled for 10 minutes.

Ready salad is closed in jars. It can be prepared with or without marinade.

Czech beet and cabbage salad for the winter

From beets and cabbage, you can cook a sweet and sour salad according to the recipe of Czech cuisine. For cooking you will need:

1 kg of white cabbage;
400 g beets;
400 g of onions;
red chili pepper - 3 pieces.

To prepare the marinade you will need:

1 liter of water;
100 g of salt;
400 ml of wine vinegar;
200 g of granulated sugar.

Cooking steps:

1. White cabbage should be finely chopped, removing the top leaves from it. Blanch the cabbage in water for no more than 4 minutes, then throw it into a colander.

2. Small onions need to be peeled and cut into rings. Rings also need to be blanched.

3. Boil the beets for 30-40 minutes and cut into thin strips.

4. Put hot peppers in boiling water for 0.5 minutes. Then put the salad in a jar in layers. The first layer is cabbage, then onions, peppers, a layer of beets. Lightly salt the vegetables and press down.

5. Salad can be filled with any marinade except vinegar. To prepare the filling, you need to mix water and wine vinegar, add granulated sugar and salt. Marinade must be boiled and boiled pour into jars.

6. Banks with salad should be pasteurized at a temperature of 90 degrees for 25 minutes.

It turns out not only very tasty, but also a beautiful salad that will decorate any table all year round.

Salad of beets and carrots

Vegetable salads are a real pantry of vitamins in the long winter months. In addition, this is a budget snack that can be prepared from vegetables from your garden.

To prepare a salad for the winter you will need:

3 kg of beets;
1 kg of carrots;
tomatoes - 1 kg;
garlic - 100 g;
vegetable oil - half a glass;
sugar - 125 g;
red pepper - 5 g;
salt - 1.5 tbsp. l.;
vinegar essence (70 percent) - 30 ml.

Cooking steps:

1. Peel the beets and carrots, grate the vegetables on a coarse grater.

2. Wash the tomatoes, make cross cuts and place in boiling water for 2 minutes. This is necessary in order to remove the peel. Then you need to cut them into cubes.

3. Oil is heated in a saucepan, half the beets are laid out there, sugar and salt, vinegar and pepper are added. Beets should be stewed over low heat.

4. Then you need to report the remaining beets and carrots, add tomatoes to the pan.

5. Peel the garlic, chop it in a blender and add to the salad.

6. Continue cooking for 10 minutes.

7. Storage jars must be pre-washed with soda. Then they can be filled with the resulting snack and tightened with lids.

8. For 24 hours they must stand wrapped in a blanket. Then they can be removed in a dark place.

Ready salad will be a good snack in the winter.

Beetroot with garlic

You can add any vegetables as ingredients. Beets go well with white cabbage. From such a blank, you will get not only a good salad, but also a dressing for borscht.

Beets - 1 kg;
white cabbage - 1 kg;
onion - 100 g;
water - 0.3 l;
table vinegar (9 percent) - 50 ml;
sugar - 150 g;
salt - 20 g.

Cooking steps:

1. Beets must be thoroughly washed and boiled.

2. The cooled beets must be peeled and grated on a coarse grater.

3. It is necessary to remove the top sheets from the head of cabbage and cut it into strips.

4. Onions are peeled and cut into half rings.

5. All vegetables must be put in a saucepan and mixed thoroughly.

6. While the vegetables are stewing, you need to start preparing the marinade. Vinegar, water and salt with sugar are mixed in a separate bowl. Boil the marinade and pour over the vegetables. The dishes with vegetables in the marinade should be covered and placed in the refrigerator overnight.

7. The next day, the salad is transferred to jars and closed with lids.

8. Banks need to be placed on the bottom of a large pan. Put a kitchen towel in there first.

9. The pot is filled with warm water and put on a slow fire for 30 minutes.

10. After processing, the jars are removed and screwed with lids.

Banks should be left upside down until they cool.

Beetroot and bell pepper salad

A healthy and fragrant beetroot salad for the winter, combined with bell peppers.

To prepare it you will need:

Beets - 2 kg;
tomatoes - 750 g;
bell pepper - 250 g;
onion - 250 g;
garlic - 1 head;
salt - 1 tsp;
sugar - 125 g;
table vinegar (9 percent) - 35 ml.

Salad preparation is as follows:

1. Raw beets should be washed well, peeled and grated on a coarse grater.

2. Peel off the tomatoes. To do this, they are doused with boiling water, after making small cuts.

3. Seeds are removed from the pepper, and it is cut into strips.

4. Garlic is peeled and crushed.

5. Onions need to be finely chopped.

6. All vegetables are placed in a saucepan, mixed well. Salt, sugar and vinegar are added.

7. Put the pot with vegetables on a slow fire and simmer for 20 minutes.

The resulting snacks are laid out in jars and twisted with lids. They need to be left to cool by turning over.

Salad "Alenka"

You can please the whole family with a delicious salad with the original name Alenka.

Ingredients:

Beets - 4 kg;
Bulgarian pepper - 500 g;
tomatoes - 2.5 kg;
garlic - 2 heads;
onion - 200 g;
salt - 1.5 tbsp. l.;
sugar - 30 g;
unrefined sunflower oil - 250 ml;
table vinegar 9% - 80 ml.

Cooking steps:

1. Tomatoes should be washed well and chopped in a blender.

2. Beets are peeled and grated.

3. Finely chop the onion, then chop the garlic.

4. The pepper is well washed, it is necessary to remove the seeds from it and cut it into cubes.

5. All vegetables should be put in a saucepan, add vinegar, oil, salt and granulated sugar.

6. Vegetables should be stewed for 30 minutes over low heat.

The resulting salad is laid out in jars. Then it must be left to cool, after turning the jars over.

Anything that grows in garden beds can be used to make salads. It will turn out the most delicious, and the main healthy snack.

Beetroot for the winter is a tasty and convenient preparation. It allows you to quickly prepare lunch or. The blank can be formed in jars in the form of lettuce, beetroot caviar, assorted with other vegetables.

Beetroot preparations are made simply and quickly. The content of the jar is successfully used as a side dish, salad and dressing for borscht.

Today you will learn how you can save time when there are jars of beets in your bins for the winter.

Harvesting whole beets for the winter in jars

Cooked beets for the winter as a whole allows you to quickly cook in winter or borscht. And also keep small root crops in jars, as they are simply unpresentable for storage.

Ingredients per 1.5 liter can:

• 2 allspice peas
• 5 black peppercorns
• 1 bay leaf

For marinade:

• 1 liter of water
• 2 tbsp. spoons of salt
• 1 st. a spoonful of sugar
• 2 tbsp. spoons of vinegar 9%

Cooking plan:

1. We take beets with a diameter of no more than 5 cm in an amount of 2.5 kg, rinse and put in a saucepan. Pour the root crops with water and cook for 40-60 minutes until they become soft. They do not need to be digested, readiness can be checked with a knife.

Let the beets cool or you can put them under cold running water to cool.

2. After cooling, cut off the tips on both sides and remove the skin.

3. In prepared jars, put allspice, peas, black peppercorns and bay leaf. We put the boiled and peeled beets up to the shoulders of the cans.

4. Cooking the marinade. Pour water into a saucepan, put salt, sugar and put on fire. Bring water to a boil and cook for 2 minutes. Then pour in the vinegar. Everything, the marinade is ready.

5. Pour the marinade into jars with beets and put on a napkin in a saucepan for sterilization. We only cover the jars with sterilized lids on top, no need to twist.

6. Fill the pan with warm water at a temperature of 60 degrees C on the shoulders of the cans. We sterilize jars from the moment of boiling for 30 minutes (we sterilize jars with a capacity of 1 liter for 20 minutes).

7. We take out the jars, twist the lids, turn them upside down and insulate until cool. Beets for the winter in jars are ready.

8. In winter, you can open a jar, get ready-made beets, cut into cubes and make a salad.

9. And you can cut into slices and prepare another salad with seeds.

10. Or make a quick simple and popular vinaigrette.

Nice to eat!

Delicious caviar from beets and vegetables for the winter

Ready-made beetroot caviar can be eaten as a salad, as an appetizer or added to borscht.

Would need:

• beets - 4 kg
• Bulgarian pepper - 0.5 kg
• onion - 0.5 kg
• tomatoes - 3 kg
• garlic - 200 g
• vegetable oil - 1 cup
• vinegar 9% - 1 cup
• sugar - 200 g
• greens, salt and hot pepper - to taste

Cooking:

1. Grate the beets.
2. Pass the tomatoes through a meat grinder.
3. Chop the onion, garlic, pepper and herbs. The best chopping option is in a food processor using the appropriate attachments.
4. Mix all prepared vegetables together and set to stew for 1 hour.
5. Arrange hot caviar in sterilized jars and roll up with lids. Ready.

Enjoy your meal!

Pickled beets for the winter in jars

Banks according to this recipe can be stored at room temperature.

Products:

• beets - 1.6-2 kg

For marinade:

• water - 1 liter
• apple cider vinegar - 100 ml
• allspice peas - 5 pcs.
• hot black pepper - 10 pcs.
• cloves - 3 pcs.
• salt - 30 g

Cooking method:

1. Wash the beetroot and remove the skin.
2. Cut it into strips, put in jars of 0.5 liters.
3. Add salt, pepper, cloves to the water. bring to a boil and add vinegar.
4. Pour the beets with the resulting hot marinade. The marinade should cover the roots by 1-2 cm.
5. Then pasteurize the jars of beets for 10 minutes from the moment the water boils.
6. Then roll up the jars with lids.

Nice to eat!

Video on how easy it is to cook beetroot

See how easy it is to cook beetroot, which can later be used for salad

Alternatively, such a preparation can be added to borscht, as a side dish with any meat dish, or just eat with bread. It is very tasty and convenient - a cool and versatile beetroot for the winter.

Beet salad for the winter without sterilization with carrots, peppers and onions

The preparation is very popular.

Would need:

• 3 kg - boiled beets
• 1 kg - bell pepper
• 0.5 kg - onion
• 200 g - vegetable oil
• 1 glass of cold boiled water
• 200 g - sugar
• 1 st. spoon - salt
• 0.5 cups of vinegar

Cooking method:

1. Peel the onion and cut into half rings. Pour 200 g of vegetable oil into a saucepan with a thick bottom, bring it to a boil and lower the onion into it. Fry the onion until transparent.

2. Put the chopped pepper into the pan to the onion and mix. Fry together for 15 minutes.

3. Combine grated beets on a coarse grater with pepper and onion, mix. Add 200 g sugar, 1 tbsp. a spoonful of salt, 0.5 cups of vinegar and 1 cup of cold boiled water.

4. Mix all the ingredients and cook for 20-25 minutes.

5. We lay out the finished salad in sterilized jars.

6. Tighten the boiled lids tightly. Ready.

Good luck preparing salad for the winter.

Video on how to cook dressing for borscht with beets

The workpiece is made without vinegar and is stored remarkably.

Arm yourself with proven recipes and beets for the winter in jars will always surprise your home with their original taste.