How to marinate beets: 9 recipes for winter

Beetroot is the basis of many dishes and snacks, but more often the product is marinated for the winter. It is this move ensures that in the cold season, the whole family can enjoy a delicious snack. The benefit and harm of beet studied thoroughly, so its value is no doubt.

Marinated beets with classic technology

• 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 up the beets of the right size, wash with a hard sponge and boil until ready. Then let the vegetable cool, remove the top layer, chop the flesh into cubes.
2. Peel the onion bulb.Crush the vegetable into half rings, then divide each segment into 2 parts. Total you get onions, cut into quarters.
3. Sterilize in advance the containers and caps that will be used for packing. Send several peas to the bottom.
4. Cook the pan. Pour vinegar into it with water, add laurel, salt, sugar. Bring the contents to a bubbling, remove from heat. Let the marinade reach room temperature.
5. Now lay the cooled beets in jars, add the fill to the edges of the container. Block a convenient way, send for 24 hours in the cold. Then apply as directed or clean the cellar.

Beet in combination with cabbage

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

1. Separate the leaves from the cabbage, wash them and let them dry. Then cut each sheet into square-shaped plates, whose side is 3-4 cm.
2. Wash the beets with carrots, brush the vegetables with a hard brush (preferably iron).Remove the top layer, skip the roots through a large grater.
3. Take care of the preparation of the container in which the twist will be carried out. Leave the sterilized jars with lids to dry, take a separate bowl.
4. Send in her carrots with beets, vegetable oil, chopped garlic. Mix everything and leave. Prepare the marinade: pour water and vinegar into the saucepan, add salt and sugar, pepper and laurel, boil and remove from the stove.
5. Fill the vegetables with the obtained potting, keep it cold in the day. Then ready-made treat packaged in jars, close and store for long-term storage.

Beet with vegetables in marinade

• beet average - 5 pcs.
• small cucumber - 9-10 pcs.
• green tomato - 5 pcs.
• young squash - 1 pc.
• cauliflower (head) - 1 pc.
• celery - 3 stalks
• carrots - 4 pcs.
• Onion - 1 pc.
• salt - 0.1 kg.
• purified water - 2 liters.
• vinegar concentration of 6% - 225 ml.
• sugar - 65 gr.
• cloves - to taste
• pea pepper - 12 pcs.
• laurel - 6 pcs.

1. Take the vegetables. They must be washed and cleaned from inedible parts. Chop carrots into cubes, do the same with beets, zucchini and cucumbers.
2. Tomatoes cut slices, and celery - circles. Cauliflower split inflorescences. Choose a pan for cooking the right size, send vegetables to it.
3. Add a whole onion to this place, removing it from the husk. Separately boil water in the amount according to the recipe. Fill it with content and blanch it for 6 minutes.
4. Send laurel, pea pepper, cloves as desired. Pour the sugar with salt, add vinegar. Mix all the contents, continue languishing for another 5 minutes.
5. Sterilize the container with the lids in advance. Prepack the vegetables first, then fill them with marinade. Continue sterilizing in the oven for a quarter of an hour. Close, after cooling, remove in cold.

Marinated beets with coriander

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

1. Wash the beets, peel and chop on a grater. Do the same with carrots or chop it into straws. Peel the garlic, press it through the press.
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 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.
• bell pepper - in fact.

1. Take a pot of the right size, pour water into it. Set the pot on the stove, bring to a boil. Reduce the power plate below average. Add sugar, vinegar, salt and pepper to the pan. Prome components 5-7 minutes.
2. Meanwhile, wash and clean the roots. Chop the product into thin strips. Re-boil the liquid, lower the heat a little. Send the vegetable to the pan with the marinade. Add chopped onion to food.
3. After re-boiling the pan must be removed from the stove. Cover the container with a lid, leave the food until natural cooling. Set the pot in the fridge for 2 days.After that, tamp the composition in a jar and roll on the classic technology.

Beet marinated with cloves

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

1. First prepare the beets. It is necessary to wash it with a brush, then boil it to the finished state. After that, the roots can be cooled under the tap and cleaned. Finally, chop the vegetable into cubes of equal size.
2. Prepare sterilized containers with a volume of about 800-900 ml. (liter can be). Send inside the cubes of beets, fill with boiling water according to the recipe. Sterilize the lids and place on jars, wait a quarter of an hour.
3. Drain the infusion, which turned out, into the pan for further cooking. Pour the spices into the fireproof container with salt and sugar. Boil the marinade for 6 minutes, pour vinegar at the end.
4. Add fill in the jar with chopped root vegetables. Do not wait, immediately seal the container and turn it down the neck. Cover with a 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
• Carnation - 4 buds

1. Clean and rinse the root vegetable. Send the beets to a suitable size pot. Pour the required amount of water. Install the container on the stove, boil the vegetable until done.
2. Boiled root vegetable shred thin slices. In parallel, wash the plum and remove the bones. Boil the fruit in a separate pan for a few minutes. Consider, the plum should be thrown into the already boiling water.
3. Further products must be decomposed into sterile jars in turn. Do not forget to add carnations and roots. Fill the ingredients with pre-cooked marinade of water, sugar and salt. Roll banks, after cooling, remove for long-term storage.

Marinated spicy beets

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

1. Root vegetables thoroughly enough to wash and open to readiness in the unpeeled state. Take water in fact not from the recipe.Cool the root, chop in small bars. Send the vegetable to a small container.
2. Next, proceed to the preparation of the marinade. Boil 1 l in a clean pan. purified water. After the first bubbles appear, add vinegar and vegetable oil to the liquid. Stir the ingredients.
3. Next, add in the broth finely chopped cilantro, pea pepper, chopped garlic, salt and sugar. Tomit ingredients for 5-7 minutes on low heat. Cool the marinade, then pour the broth over the beets.
4. Leave the product in the marinade bowl at room temperature for a few 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
• pea pepper - in fact
• sugar - 110 gr.
• freshly ground hot pepper - 6 gr.
• salt - 40 gr.
• water - 1.6 l.
• Apple vinegar - 80 ml.

1. Start cooking the marinade. To do this, pour filtered water into the pan, add peas in it and pepper and laurel leaves.Bring the ingredients to a boil. Next, add sugar, vinegar and salt to the liquid.
2. Turn off the heat and wait for complete cooling. Separately from all boil washed beets in uniform. Cool and chop into small cubes. Combine the root vegetable with chopped garlic, coriander, saffron and pepper.
3. Pour in beet marinade and mix. Send the blank to the fridge for 3 days. After the allotted time, lay out the product in portion jars, roll up on the classic technology. Keep in a cool place.

Traditionally, onions, cabbage and other equally useful vegetables are added to the pickled treat. We considered the most delicious recipes that will not leave you indifferent. Choose the technology you like and please the guests!

Video: pickled beets for the winter