Marinated beetroot. Marinated beets for the winter: recipes

Preserving is the basis of a tasty wintering! In the absence (or at an insane price) of fresh vegetables and fruits, nothing is better than home-made preparations. Unfortunately, most housewives are limited to cucumbers and tomatoes. In extreme cases, sauerkraut and lecho are added - we consider only unsweetened preservation. Unjustly forgotten remains the pickled beet, fast cooking including. But this is a universal procurement - and borscht, salads, and "caviar" to cook. In this article, we decided to correct the historically formed culinary injustice.

Simply pickled borax

Let's see on the most simple recipe how easy it is to pickle the pickled beetroot . It is better for her to take away small root crops - these can be completely covered. But the big ones will quite go into action. The main thing is to sort them out at the preparatory stage in order to have the brews ready for the same time. Beetroot is good, with a rag, washed off, her tails are cut off, and it is cooked for about half an hour. Then the roots cool in cold water - so it is easier and with less losses the skin is scraped off. If your vegetables are very small, you can put them in a jar full, if they do not fit in - you will have beets, marinated in pieces. The form does not matter - cut how convenient. In dry, sterile cans, five peppercorns and cloves are placed, two bay leaves, on top are beet slices. The marinade is made: salt dissolves in water (a tablespoon) and sugar (one and a half per liter of liquid), half a glass of vinegar is poured, and the pour is boiled for a minute or two. The cans are filled with cans, pasteurized for about seven minutes, corked, turned upside down and wrapped up before cooling down.

Marinated "straws"

If you need a quick marinated beet "for now", you can use the following recipe. Take four small root crops, boil them, peel and cut into strips. You can use a grater for a Korean carrot, if you have one. For pouring, combine three full spoons of strong, 9% vinegar and vegetable oil. Add half a teaspoon of sugar, ground pepper, salt and a tablespoon of horseradish - better, of course, freshly ground, but the store will go, only without foreign additives. Warm borachok is poured with marinade - and in an hour you get a salad of pickled beets, it will only be sprinkled with onions and greens. It can and can be preserved - to do in much larger quantities, decomposed into sterile containers and pasteurized.

Beetroot in apple cider vinegar

If prepared marinated beets for the winter, recipes can be used very diverse. However, the beginning is almost the same everywhere: beets are brewed, cleaned, cut and distributed to cans. The difference is in what the marinade is made of. Very fragrant is the drill, filled with the following composition. Mix half a liter of apple juice and a pile (50 grams) of the same apple cider vinegar. In this liquid, half a cup of honey and a spoonful of salt dissolve. For a smell, add a little clove. Such a solution is enough for a kilogram of root vegetables. It is evenly spread over the cans, and the rest of the space in them is filled with boiling water, in which the vegetables were cooked. Pasteurized liter capacity of about 10 minutes, and then immediately rolled up.

Baked pickled beetroots

The nuance of cooking is that the roots are not cooked - they are completely baked until soft in the oven. When cool - cleaned, cut and packed into jars interspersed with apple slices (fruit take acid) and shavings of horse radish. The water boils with weak vinegar, salt, cinnamon, sugar and cloves - all the spices to taste, vinegar - at the rate of a pile on a liter jar. The resulting brine is filled with pickled beetroot, the cans are tightly closed and cleaned. Ready to snack will be tomorrow, but stored in the cool may until spring.

Caraway recipe

Beets prepared on it are not prepared too quickly - it should be aged for quite some time. However, it turns out to be so tasty that you can wait until it "ripens". Keep it in the cold; But still these shortcomings of the recipe fade before the inexpressible taste. Firstly, the roots are cooked as standard, cleaned and cut. Slices should be small. They are folded into voluminous dishes and are poured "by eye" with cumin. Those who like this spice, can not spare it - go too far with it. Then part of the water in a cool form is filled with beets so that it is barely covered with it. In the remaining quantity, already heated, rye flour is bred and is filled in containers. The total amount of water is eight liters per 10 kilograms of beet. Flour will need a dessert spoon. The container is covered, pressed down by oppression and left in the heat for two weeks. Then it is transferred to the coolness and gradually emptied to the very bottom.

Spicy beetroots

If you like spicy and fragrant marinated beets, for the winter recipes can be chosen from a long and varied list. Try, for example, to do so. The prepared burak is laid out on cans, poured with coriander, cloves, nutmeg, seeds of dill, as much as you like, and is filled with marinade, which includes one and a half liters of apple juice, half a glass of vinegar (preferably apple), five spoonfuls of sugar and One is salt. All this is boiled and bottled in banks. Pasteurize, roll, remove - the marinated beetroot ready.

Beetroot with onions

In this recipe, you do not even need to pre-process root vegetables! They are cleaned, cut with plates, piled into a pot and poured with a liter of water and a half cup of apple cider vinegar and the same amount of liquid honey. A spoon of salt, cloves and pepper-peas are added to the water. In such a solution, the borax boils for three minutes, then it decomposes hot in the containers, alternating with layers of thick onion rings. Luke and beets must be equally divided. Vegetables are poured with marinade from under the beet, and the cans are pasteurized for 10 minutes (if they are half-liter) and 15 (if they are liter). Will remain rolled up and removed.