Peppers with beets for the winter. How to cook beet salad with garlic for the winter

Beetroot was born to glory! A lot of vegetables, large, juicy. This is undoubtedly very good, but what to do with such a crop? There is no cellar, so most of the beet will disappear. Homework always comes to the rescue in this case. We suggest you to consider best recipes with buriak for the winter, which will allow you to save the royal harvest and provide variety on the table during the cold season.

There are infinitely many recipes for beet harvesting - they are all original and useful.

How to harvest beets?

Beetroot is a product that is often undeservedly bypassed. But in fact, this simple, cheap and affordable vegetable bypasses in nutritional and medicinal qualities of many of its “next of kin”. Beetroot is the prevention of cancer, intestinal problems, as well as an additional “motor” for the brain, which increases the activity of its cells. If you use this root crop daily, you can significantly improve your health, while saving a significant amount of money. And the preservation of beet for the winter will allow you to get vitamins year-round. So, go to the kitchen.

Pickled beets

Marinated beet for the winter is not only a great snack, it can be added to salads or served as a side dish to meat or fish.

Prepare the ingredients:

buryak - 900 g;
horseradish root - 20 g;
sugar - 55 g;
citric acid - 2 tsp;
water - half a glass;
salt - to taste.

Cooking process.

Beets washed, pour water and boil until tender.
We clean our main ingredient from the peel and rub on a brown grater.
Grind the root of horseradish.
We turn to the preparation of the marinade - add salt to the water, citric acid and sugar, mix until complete dissolution of the bulk components.
Beets combine with horseradish and laid out in sterilized jars.
Fill vegetables with marinade.
Boil water in a large container, set cans of beets and sterilize for several minutes.
Banks roll covers and transfer to storage space.

You can add such beets in salads, borscht or eat as an independent dish

Beet Caviar

Beetroot caviar is not only tasty, but also very original. Such a blank will not be expensive and will definitely make a variety on the winter table. We assure you, this recipe deserves your attention.

Prepare the ingredients:

beet - 2 kg;
tomatoes - 700 g;
bulgarian pepper - 330 g;
onion - 200 g;
garlic - 80 g;
salt - 2-2.5 tablespoons;
vegetable oil - 250 ml;
9% table vinegar - 80 ml.

Cooking process.

My beets, rubbed on a grater.
Tomatoes are also thoroughly washed under running water and cut into slices.
Bulgarian pepper and onion chop half rings.
Garlic free from husk and pass through the press.
Bring butter to a boil and put onion in it.
When the onions become transparent, add tomatoes to it, cover the container with a lid and simmer the contents for 5 minutes.
After this time, we send the Bulgarian pepper to the vegetables, wait until everything boils and pour in the vinegar.
All thoroughly mixed, add beets, sugar and salt.
Cover the container with a lid and simmer on low heat for about 40 minutes.
Put the garlic, stir the caviar and pour it into hot, clean jars.
We roll up the lids, turn them upside down, wrap them up and leave to cool completely.

Beet caviar is very tender and tasty

Beet salad

The following recipe of beetroot salad for the winter is very popular among housewives. It is good for health and very tasty. Let's cook.

Prepare the ingredients:

buryak - 1-1.2 kg;
onions - 500 g;
vegetable oil - 75-80 ml;
salt - 0.5 tablespoons;
9% table vinegar - 50 ml.

Cooking process.

First of all, we pay attention to the main ingredient - we clean the beets and rub them on a brown grater.
Next, release the onion from the husk and cut it into half rings.
Combine vegetables in one container, pour in oil and vinegar, add salt and sugar.
All thoroughly mixed and left for 12 hours.
When the mixture is infused, it must be transferred to the stove and boil on low heat for 20 minutes.
Another hot salad quickly shifted to clean jars and roll covers.

Beetroot salad will delight you with its taste in cold winter

Dressing for borscht

Preparing a borsch oil dressing with a buryak for the winter is a matter of honor for every hostess. After all, agree that it can be more pleasant than enjoy the rich summer borschik icy winter? Moreover, to cook this dish with the help of a dressing is an occupation that does not take more than half an hour.

The beauty of this dressing is that you can lay in it most of the ingredients for borscht. In other words, everything that is currently at hand.

Prepare the ingredients:

buriak - 3 kg;
tomatoes - 1 kg;
carrots - 1 kg;
white cabbage - large forks;
onion - 5 heads;
bulgarian pepper - half a kilo;
sugar - 250 g;
9% table vinegar - 200 ml;
salt - 4 tablespoons;
vegetable oil - 250 ml.

Cooking process.

Vegetables are thoroughly washed in running water.
Onions, tomatoes and Bulgarian pepper finely chopped.
We release the beet and carrot from the peel and cut it on a coarse grater.
Cabbage finely shred.
A pot with a capacity of at least 8 liters is filled with vegetables.
Pour in oil and vinegar, add sugar and salt.
All thoroughly mix and simmer on low heat for about 20 minutes.
Hot dressing is laid out on clean cans and rolled up with covers.

Dressing for borsch will significantly save time cooking your favorite dish

Borscht dressing without cabbage

Buriak for the winter for borscht can be prepared using another recipe.

Prepare the ingredients:

beets - 1.4-1.5 kg;
tomatoes - 1 kg;
celery root - 200 g;
carrots - 1 kg;
bulgarian pepper - 1.4-1.5 kg;
parsley - a big bunch;
dill - a big bunch;
salt - 3 tablespoons.

Cooking process.

For starters, wash vegetables thoroughly and clean.
Tomatoes mince or grind with a blender.
Bulgarian pepper shred small straws.
Grate carrots, beets and celery on a brown grater.
Greens washed out in a large amount of running water and chop finely.
In a large pot add the tomatoes and set it on fire.
We extinguish tomatoes with a minimum supply of gas for 10 minutes.
Then add beets, carrots, celery, herbs, salt and simmer for another 15 minutes.
We quickly pour the finished gas station into sterilized cans and roll them up.

As you see, preserving beet in the winter is not at all troublesome and, all the more, not expensive. Do your homework with pleasure, and they will surely give you delicious taste and diversify the menu in winter.

Beetroot is a vegetable that is often present on the tables, so many people do not make blanks from it, because you can always make a fresh salad out of it. But, despite the fact that many do not harvest it for the winter, this root produces very tasty snacks that can be opened at any time.

Traditional harvesting

The billet, made from beets and garlic, has an original taste and aroma. Having in store a few cans with such a salad, you can quickly easily set the table just before the arrival of the guests and surprise them.

Ingredients:

1 kg of beets;
1 tablespoon of sugar;
70 grams of salt;
vinegar - 2 tablespoons;
50 grams of garlic;
0.5 cups vegetable oil;
ground red pepper - 1 tsp;
1 teaspoon ground black pepper.

Cooking time: 70 minutes.

Caloric content per 100 grams: 57 kcal.

If family members do not like spicy dishes, then it is better to reduce the amount of ground pepper and take only half of the required quantity. Beet salad with garlic for the winter will be more tender and not so piquant.

From simple and familiar products you get a very tasty salad that guests will love. Spicy, with the aroma of garlic, it is ideal for a holiday table.

Salad of beets and carrots with garlic for the winter

Beets, carrots, garlic - products that every person has in the house. From these simple ingredients, you can make a versatile and incredibly tasty piece by spending just a few minutes of your time. It can be used as an appetizer or soup dressing.

Ingredients:

3 kg of beets;
1 kg of tomatoes;
sugar - 100 grams;
400 milliliters of vegetable oil;
1 kilogram of carrots;
65 grams of salt;
5 grams of ground pepper;
0.1 kg of garlic;
1 tablespoon of vinegar.

Cooking time: 1.5 hours.

Caloric content per 100 grams: 65 kcal.

Wash beets and carrots well, remove the peel from them and grate on the grated carrot in Korean;
Rinse the tomatoes in water, remove the stalk and cut them into small cubes;
Pour vegetable oil into a saucepan with a thick bottom, heat it and put some of the beets, which you need to sprinkle with sugar on top;
Simmer the beets until soft, stirring constantly, then add the second part and cook until it is completely empty;
Put carrots in a frying pan, stirring constantly, bring vegetables to half-ready, add chopped garlic, chopped tomatoes, salt, pepper, vinegar, mix well;
Simmer the salad for another 15 minutes, then put it in jars and roll it up.

Finished blanks must be given time to cool down, wrapped them with a blanket, and then transferred to storage in a dark and cool place.

Spicy beetroot salad with bell pepper

Preparing a billet, in which many useful vitamins and trace elements are stored, is not as difficult as it seems at first glance. Vegetables contain a lot of substances that are simply necessary for the human body at any time, and especially in winter.

Ingredients:

4 kg of beets;
150 milliliters of vinegar;
2.5 kg of tomatoes;
200 milliliters of oil;
500 grams of sweet pepper;
200 grams of sugar;
75 grams of salt;
3 onions;
4 heads of garlic.

Cooking time: 2 hours.

Caloric content per 100 grams: 70 kcal.

Spicy and delicious salad is easy to prepare, but you will need to spend some of your free time. It is best to choose round beets, with a rich bright color.

Wash beets well, put them in a saucepan, add water and boil until half cooked;
Peeled boiled vegetables, grated;
Rinse red, juicy tomatoes, cut into slices and twist them through a meat grinder;
Put beets and tomato paste into a large saucepan, mix well, put on a small fire for 10 minutes;
Cut the onion and pepper into cubes, send them to a saucepan along with butter, sugar, salt and simmer for 35 minutes;
5 minutes before readiness, chopped garlic and vinegar should be put into the salad and mixed well;
Extinguish the salad for 5 minutes, arrange in jars.

From this number of products, 14 half-liter cans are obtained. To find out if family members like this piece, you can reduce the number of ingredients. If you like the salad, you can cook a second batch.

In the process of cooking the beets do not lose their attractive color, it is best not to cut off the whole tops of the vegetable, and leave the root. In the water, be sure to add a few droplets lemon juicewhich will keep saturated color.

The peel of the beets will be removed in just a few seconds, if after boiling it is dipped in cold water.

Salads of beets with garlic for the winter are prepared by not many housewives, but it is from this vegetable that very tasty and healthy preparations are obtained. During storage, vegetables lose a lot of beneficial vitamins and trace elements, and in the workpiece, most of them are stored.

One of the most useful vegetables is beetroot. Back in Babylon it was used as medicinal plant: she was treated with fever, infectious diseases, skin inflammations, and other diseases.

ABOUT medicinal properties beets can write a long article, someday I will do it. It also relieves blood pressure, strengthens capillaries and treats many other sores. But today I want to talk about how beets can be harvested for the winter. Well, putting it in the basement is understandable. In winter, it will be possible to cook borscht, herring under a fur coat and other tasty dishes. And what other than the basement, can not be harvested beets for the winter? Can. I offer you three delicious recipes.

Classic pickled beets

Cooking marinade:

1 liter of water:

1 tablespoon of salt with a hill;
vinegar 9% - 70 ml;
1 tablespoon of sugar with a slide;
clove, pepper, cinnamon - if you like.
all ingredients listed above mix and boil (1-2 minutes).

Cooking beets classic for the winter

Boil beets until cooked, cool, peel.

Cut into beautiful straws, spread out tightly on the banks.

Pour the beet straw into the banks with boiling marinade and immediately roll up the metal lids.

Banks flip, wrap well and let stand a day until it cools down.

In winter, the marinade from the jar, and the beets themselves can be used in the preparation of borscht or beetroot soup. And if you sprinkle the beet straws with sunflower oil, chop the onions and mix, you will get a tasty, sharp little snack.

Beet in Apple Juice

It is almost the same as in the previous recipe, but instead of the marinade, we pour beetroot with boiling apple juice (it is better to take Antonovka juice) and pasteurize liter jars for 10 minutes. Further, as usual, roll up, wrap to cool. The taste of such a beetroot snack turns out unusual, sour. In the winter, to feed such beets to potatoes - they will immediately spread them out.

Caviar from beets for the winter

Ingredients:

beets - 1 kg .;
sugar - 4 tablespoons;
salt - 1 teaspoon with a hill;
sunflower oil - 4 tablespoons;
juice of one lemon.

Cooking beet caviar for the winter

Wash beets, boil until cooked, cool, peel.

Cut into pieces and twist into a meat grinder.

Add all other ingredients to twisted beets and simmer for 15 minutes over low heat.

Spread hot beet caviar into dry ones! , roll metal lids, wrap to cool completely (let stand for at least a day). Banks flip is not necessary.

In winter, I open a jar of such beet caviar and squeeze a few cloves of garlic there. Eat!

A great way to preserve the beet harvest is to make homemade preparations for the winter. There are many recipes for preparing canned beet salads - both in their own form and in combination with other vegetables (for example, as in homemade harvesting). Consider the simplest of them.

Beet salad with cabbage for the winter

This salad resembles a vinaigrette to taste, and if you add some pickled cucumbers and boiled potatoes to an open salad, you can quickly whip up everyone’s favorite salad in a matter of minutes.

Ingredients:

1 kg of white cabbage;
200 gr. onions;
200 gr. carrots;
600 gr. beets;
100 gr. unrefined vegetable oil;
10 gr. Sahara;
10 gr. salts;
5 gr. citric acid;
10 grams of dry mustard.

Cooking:

We clean the cabbage from the top leaves and chop finely, then add salt and lightly add hands until juice is formed.
Beets and carrots wash, peel and three on a large grater.
Onions clean and cut into thin half-rings.
Prepared vegetables combine in one large bowl, add the oil. We dissolve citric acid in a small amount of water and also add to vegetables with sugar and mustard powder. All thoroughly mixed.
Put the prepared salad into prepared sterilized jars, tightly tamp down, cover with lids and sterilize for half an hour in boiling water, after which we roll, wrap and leave to cool. Stored salad in a cool place.

Canned beet salad with nuts

To prepare the salad, you can take walnuts or almond nuts, in combination with them a simple root crop opens up new taste qualities and will surely surprise guests.

Ingredients:

850 gr. beets;
30 gr. nuts;
2 onions;
1 head of garlic;
1 bay leaf;
carnation;
citric acid on the tip of a knife;
90 gr. vegetable oil;
salt, sugar to taste.

Cooking:

Beets and put our cook on slow fire until ready. Ready root vegetables recline on a colander, let cool, clean the skin and rub on a coarse grater.
Peeled walnuts or almond nuts are lightly fried in a dry frying pan, we remove the husk and shake it until it crumbs. Chopped nuts poured into beets. There, in a container with a future salad, add finely chopped onion, garlic, citric acid, sugar with salt and vegetable oil passed through a press. All thoroughly mixed.
Scatter the finished salad in sterile jars, ram it, cover with a lid and sterilize for half an hour in boiling water, then roll it up, cool it and send it for storage in a cool place.

Canned beet salad with plum

Delicious sweet and sour salad with spicy notes. If desired, you can put apples instead of plums.

Ingredients:

1 kg of beets;
0.5 kg blue plums;

For brine:

1 liter of water;
4 tablespoons of granulated sugar;
20 gr. salts;
5-6 leaves of lemongrass;
3-4 buds cloves.

Cooking:

Take a small or medium beet, wash it, boil it and cut into slices or slices.
Plums pour over boiling water.
Putting beets in a can with a plum, alternating or laying out layers, add carnation and lemongrass to each can.
In a saucepan, prepare the pickle and pour it into each jar. Quickly roll up, wrap to cool completely and store in a cool place.

Canned beet salad with apples for the winter

This is a simple way of harvesting beet salad with apples and carrots. To prepare the salad, it is better to take the Antonovsky or Simirenko apples.

Ingredients:

3 kg of beets;
2 kg of apples;
1.5 kg of carrots;
180 gr. salts;
300 gr. vegetable oil;
750 ml of water.

Cooking:

Wash the beets thoroughly and cook until half cooked, then let cool, clean and three on a coarse grater.
My apples, cleaned from the skin and the core, finely cut into cubes or three on a large grater.
My carrots, clean, and also three on a coarse grater.
We put all the ingredients in a saucepan, add salt, add water and oil, mix and send the pan to a fire, bring to a boil. Boil the salad on a quiet fire for 15 minutes and remove.
We spread the finished salad in prepared sterile jars and roll it up. Keep in a cool place.

Beetroot Salad with Pickles for Winter

Incredibly delicious salad will be a great addition to every festive table.

Ingredients:

210 gr. beets;
110 gr. potatoes;
75 gr. pickled cucumbers;
50 gr. Luke;
fennel, cilantro and parsley;
1 teaspoon table 9% vinegar;
40 grams of sunflower oil;
1 teaspoon condiment hops-suneli;
salt, sugar to taste.

Cooking:

We wash the beets thoroughly several times and send them to boil in water sweetened and acidified with vinegar, cook until ready. Finished beets are thrown back into a colander, let the water drain, cool, peel and cut into small pieces.
Potatoes are also mine and cook until ready. Clean, cut into slices.
Grind cucumbers, give the drain juice.
Onions clean, wash and finely chop.
Washed greens finely cut.
All prepared vegetables and greens are combined in an enameled basin, seasoned with spice hops-suneli, salt, sugar, vinegar and mix everything thoroughly.
In each prepared jar pour 2 tablespoons of sunflower oil and tightly put the salad. We cover with lids and sterilize in hot water for half an hour, after which we roll up the jars, turn them upside down, wrap them and let them cool. If raw beets are used for making salad, then it is rubbed on a large grater, and the sterilization time is increased to 50 minutes. Ready salad stored in the cellar.