TOP 6 recipes for cooking beetroot for the winter in banks
There are many recipes for cooking beetroot for the winter in jars, allowing you to save time, enjoy a vegetable dish in the cold season. For the preparation of conservation, no special financial costs or time are required. Even an inexperienced cook will be able to make a delicious beetroot in cans, following the tips below.
The specifics of cooking beetroot for the winter
Cooking beetroot for the winter involves sterilizing cans, the presence of the required vegetables in the recipe, a little time and a good mood.
It is recommended to put a lot of herbs and seasonings so that the taste is rich.
Selection and preparation of beets
The tops of the beets are preliminarily removed, washed under running water. Root vegetables are boiled until al dente. After that, they are dipped in cold water for 5 minutes. Manipulation will help judge the fruit, the peel will peel off. Peel the vegetables, remove the tails, wash again, chop.
Any kind of beet is suitable for preservation; you can roll up the beetroot for the winter at the beginning of the growing season or in May.
Packaging requirements
For preservation, glass jars, bottles, cylinders and enameled containers are suitable. Containers should be transparent, without cracks. They are washed with 2% hot soda ash solution, rinsed with boiling water. Before filling, the container is sterilized by placing it on a boiling kettle, holding the jar upside down for 25 minutes.
When a large number of containers need to be prepared, it is best to sterilize them in the oven. Washed, dry containers are placed on the trays with the neck up. Rubber covers and gaskets are sterilized before use in boiling water for 15 minutes.
Blank recipes
There are many recipes for beetroot for the winter, it is made with apples, garlic, herbs. You can cook the dish in a multicooker or in the standard way.
Classic recipe
To prepare a classic beetroot blank, you will need the following products:
- 1 kg of white cabbage, beets, carrots;
- 4 onions, tomatoes;
- 1 bunch of parsley;
- 150 g sugar;
- 3 tbsp salt;
- 2 tbsp 9% vinegar;
- sunflower oil.
Rinse the vegetables with herbs, remove the skin from the beets, carrots and onions. The first leaves are removed from the cabbage, shredded in strips. With the rest of the vegetables they do the same, only the onions and tomatoes are cut into cubes. The components are placed in a deep container at the same time, except for greens, it is added 15 minutes before the end of cooking.
Salt the vegetable mixture, pour in oil, stew for half an hour. In the middle of cooking, add sugar, 5 minutes before the end of cooking, pour vinegar.You should get a red vegetable mixture with a pleasant aroma. It is poured into jars, cooled naturally.
Recipe without cabbage
To prepare preserves without cabbage, use the above recipe without adding this vegetable. You can reduce the amount of sugar and salt slightly.
With garlic
Prepare a beetroot dish with garlic according to the standard recipe, adding 10 cloves of a spicy vegetable to it. Finely chopped garlic is added at the end of the cooking process, stewed with carrots, onions.
With greens
Beetroot soup with lots of greens is widely prepared. They resort to the classic recipe, but add 2 bunches of parsley, dill, basil, green onions. You can replace the listed components with your own.
With apples
Canned beetroot with apples is incredibly tasty, it can be used as a dressing for first courses or as an independent snack.
You will need the following products:
- 10 pieces of beets;
- 5 kg of Antonovka apples, the same amount of sweet peppers, carrots, tomatoes, onions;
- 250 g sugar;
- 2 tbsp salt;
- 2 bunches of dill, parsley;
- 100 ml of 9% vinegar;
- 250 ml of sunflower oil.
Vegetables are pre-washed, apples are peeled. After that, they are rubbed on a coarse grater, the pepper is cut into thin strips, the onion is cut into small cubes, the same is done with tomatoes. Combine vegetables in a saucepan with sugar and salt, bringing to a boil, cook for 20 minutes over low heat. Add chopped parsley / dill, vinegar to the mass, bring to a boil again. The vegetable mass is laid out in sterilized containers, allowed to cool.
In a multicooker
To cook beetroot in a multicooker, use the following products:
- 5 kg of beets, onions, carrots, tomatoes;
- 150 g sunflower oil;
- 30 g of salt;
- 2 tbsp Sahara;
- 30 ml vinegar 9%;
- 70 ml of water;
- 3 laurel leaves;
- 4-5 peppercorns.
Cut the vegetables, place them in a multicooker bowl, pour water, oil, 1/3 of the vinegar written in it. Turn on the "extinguishing" mode for 60 minutes. The finished dish is distributed in containers, cooled.
Terms and rules for storing beetroot
It is preferable to save the beetroot in a cool room like a cellar, basement, pantry.
The air temperature there should not exceed +15, humidity up to 80%. The shelf life of the blank is about 12 months.
