TOP 8 delicious recipes for pickled beets for cold borscht for the winter
Making blanks for the winter is one of the options for storing crops. If you have vegetables, even in cold winters you can make a first course and a light salad. For cold borscht, you need pickled beets. In addition to adding to the dish, the mixture is used as a snack.
The principles of cooking beets for cold borscht for the winter
The end result depends on the ingredients used and the taste of the hostess. The vinegar essence is most often used as a preservative. With the help of water, it is diluted to the desired concentration.
How to choose and prepare vegetables?
The taste of a pickled dish depends on the quality of the vegetable, so you need to choose the right one. Medium beetroot is ideal. You need fresh and strong roots without signs of spoilage and disease. After washing, the vegetables are cut into the desired shape.
Container preparation
Pickled beets are cooked in jars. The container must be clean, washed with soda and sterilized. The latter is done over steam or in the oven. If the cans are clean and heat-treated, the blank will be stored throughout the year.
How to pickle beets for cold borscht?
Among the large number of recipes, each housewife will choose what suits her best. The list includes both classic recipes and unusual ones with the addition of various ingredients. Other vegetables are often cut for the root crop.
Classic recipe
Only two words can be said about the dish prepared according to this recipe - fast and tasty. What ingredients are needed:
- beets - 1 kg;
- sugar - 4 tbsp. l .;
- salt - 2 tsp;
- water - 800 ml;
- vinegar - 85 ml;
- black peppercorns.
Cooking steps:
- After washing, the vegetable is cut into slices. While the root vegetable is resting, they are preparing the marinade.
- The water is mixed with salt, sugar, pepper and vinegar.
- The brine is brought to a boil.
- Jars of vegetables are poured with marinade.
The workpiece is rolled up and wrapped in a warm blanket. After cooling slowly for a day, the vegetables are taken to the basement for storage.
With a bite or citric acid
Products for the dish:
- beets - 1 kg;
- salt - 55 g;
- sugar - 55 g;
- vinegar - 110 ml;
- cold water - 1 liter.
Canned beets are cooked according to the classic recipe. The only difference is that the root crop is rubbed on a large grater.
With greens
The recipe differs from others by the addition of herbs during pickling.Root vegetables are boiled for 30 minutes. Chopped dill and parsley are added to the grated mass. The workpiece is filled with hot marinade.
With spices
When preparing the marinade, add cinnamon, black peppercorns, bay leaves and cloves. The recipe is standard - preparing beets, boiling, chopping and pouring marinade. The root crop is stored for 1-2 years.
With horseradish and garlic
The cooking principle is the same as in the spice recipe. The list of ingredients is the same, only garlic and horseradish are added. Beets are cut into strips raw and not boiled before. It is harvested in pre-sterilized banks.
Whole pickled beets
This method of cooking vegetables allows you to use it not only for cold borscht. The root vegetable is cut into cubes and added to salads, served as a snack. The whole form of the vegetable allows you to cut it into slices and more slices.
For the recipe, take root vegetables a little less than average. The big one will not marinate well. After cooking, they are placed in a jar and filled with prepared brine.
Beets are pickled whole and stored in jars in the refrigerator. A vegetable is always at hand, and glass containers are covered with a plastic lid on top. For long-term storage, containers are sterilized in advance, and cans are rolled up.
Dressing with carrots
The combination of a vegetable with another root vegetable - carrots, makes the harvesting universal. An open can will allow you to prepare borscht and a light snack for the festive table in winter.
Ingredients:
- beets - 1 kg;
- carrots - 300 g;
- sugar - 80 g;
- salt - 1 tsp;
- vinegar - 75 ml;
- vegetable oil - 55 ml;
- parsley and dill - 300 g.
Cooking a dish:
- Beets and carrots are grated on a coarse grater.
- Vegetables are sent to be fried in vegetable oil.
- Once they release the juice, spices and vinegar are added.
- The mass should be stewed within an hour after boiling.
- At the end the herbs are added and the mixture continues to cook over low heat for another 20 minutes.
- The gas station is laid out in banks, which are rolled up.
If desired, you can add sweet bell peppers and onions.
Sharp option
What are the necessary components for cooking:
- beets - 1 kg;
- garlic - 3 cloves;
- chili pepper - 1 pod;
- greenery mixture - 1 bunch;
- coriander - half a teaspoon;
- bay leaf - 3 pcs.;
- water - 1 l;
- salt - 1 tsp;
- sugar - 1 tbsp. l.
Cooking process:
- First, the marinade is prepared. Salt, sugar and spices dissolve in soda. Spices are added.
- After boiling, cook for 15 minutes.
- The container is removed from the stove, and the marinade is infused for 2-3 hours.
- Boiled beets are laid out in jars, pre-cut into cubes.
- The containers are filled with marinade.
If the vegetable is planned to be used in the near future, the cans are covered with a nylon lid. For winter long-term storage, glass containers are sterilized, after which they are rolled up with tin lids. In the first case, before pouring the marinade on the beets, it is preheated after infusion, otherwise the vegetables will not be marinated.
Beet storage rules
Preservation, which is intended for long-term storage, must be kept indoors under certain conditions. First of all, it should be dark in the basement or cellar.
Direct sunlight will shorten the storage time.
If this is not possible, the root crop is placed on closed shelves. In a room where there is conservation, the temperature should be strictly within the range of 3-15 ° C. That's all the secrets.
