Pickled beets according to GOST recipe. Instant pickled beets

28.01.2024

Why pickle beets, you ask? After all, it is available at any time of the year, is perfectly stored in the cellar and is always on store shelves. This is certainly true. But if you still prepare beets for the winter in advance, then you will always have a semi-finished product on hand, already peeled, boiled and chopped. In addition, you will gain in taste - the beets in the marinade are gradually modernized, their taste will become different, more rich and perfect. This preparation can not only be added to borscht and crumbled into salads, but also served as a snack.

Today I will tell you how to pickle beets for the winter without sterilization. The recipe is simple and tasty, and most importantly, the preserves keep well. Root vegetables will need to be boiled, peeled and chopped. Then put them in jars, pour boiling water over them and finally pour in the hot marinade. The beets will taste sweet, sour and spicy. It is suitable for preparing salads and borscht, and can also be served as an independent appetizer - before serving, all you have to do is season it with vegetable oil to taste and sprinkle with herbs.

Ingredients

red sugar beets 1 kg
water for marinade 500 ml
9% vinegar 50 ml
non-iodized salt 1 tsp. with a slide
black peppercorns 6 pcs.
clove 1 pc.
bay leaf 1 pc.
sugar 1 tbsp. l. with a high slide

How to prepare pickled beets for the winter

First you need to prepare and boil the beets. It is best to use small root vegetables of approximately the same size; they can be cooked whole without cutting, they cook quickly, which means they do not boil down, and they retain their natural burgundy color and vitamins. I trim the tops, but try to keep the skin intact. I don’t cut off the tails - this way the beets will lose less juice during cooking. I thoroughly wash the root vegetables under running water with a brush. I pour cold water over the vegetables so that it covers them by 4-5 centimeters. I don't add anything, no salt or vinegar. Bring to a boil and cook over medium heat, without much boiling, for 1 hour. If the water boils too much during the cooking process, you can add boiling water. The beets must be completely cooked, “without cheese”, you can check with a fork - if it pierces easily, like butter, it means it’s ready.
I cool the beets, cooked until done, in their peels. If you have time, it’s better to just drain the water and wait for the vegetables to cool. If you are in a hurry, you can remove them from the pan and immediately place them under running cold water. I peel the beets and cut them into slices. Here the cutting method is not important. You can chop it into circles, strips, cubes or grate it on a coarse grater, depending on how you plan to use the workpiece in the future.
I prepare the containers and lids. It is best to take 0.5 liter jars. They should be washed and sterilized in any convenient way: steamed, oven or microwave. And don't forget to boil the lids. I fill the prepared jars with chopped beets - moderately tightly, so that there is room for the brine. After peeling and discarding blackened and other “doubtful” areas, the net weight of the beets was 850 grams, this volume was enough for two 0.5 liter jars.
I fill the filled jars with boiling water - pure boiling water, without additives. To prevent the glass from bursting, I try to pour not along the walls, but in the center. To be on the safe side, you can place a flat knife blade under the bottom. Cover with lids and leave in this form for 10 minutes.
Carefully drain the water from the jars into the pan. Based on this broth I will prepare a marinade for beets. I add salt, sugar and spices to the pan (I indicated the amount of ingredients based on 500 ml of marinade, it is enough for 2 jars of 0.5 l each). I boil the marinade for 10 minutes from the moment of boiling. At the very end I add vinegar, let it boil and remove from heat.
I pour the boiling marinade over the beets in jars (you can remove the cloves if you don’t like their pronounced taste). I seal it tightly, turn the canned food upside down, wrap it in a blanket and leave it until it cools completely.

You can take the first sample already on the third day after preparation. For longer storage, it should be stored in a cool and dark place where the workpiece will last for 1 year.

Pickled beets prepared according to this quick recipe do not require boiling or long infusion. We will pour cold marinade over the vegetable, and within a day the product will be ready for consumption.

Recipe Information

Cooking method: cooking, marinating.

Total cooking time: 24 h

Number of servings: 1 can 0.5 l.

Ingredients:

beets – 3 pcs. (about 600 g)
vinegar 9% – 100 ml
water – 500 ml
salt – 0.5 tsp.
sugar – 1 tbsp. with a slide
bay leaf – 2 pcs.
allspice – 4 pcs.
cloves – 3 pcs.

Cooking method

What can be prepared from pickled beets:

This preparation is used for preparing first courses, such as borscht, beetroot soup, and kholodnik. You can also make caviar from beets, use it as a vegetable addition to porridge, or make delicious sandwiches with herring and beets. In addition, such beets are an important ingredient for making vinaigrette.
Pickled beets are especially revered

Since ancient times, everyone has known the beneficial properties of beets. In what forms is it not used! But whether it is raw, boiled, baked or pickled, beets still remain a storehouse of healing qualities. The amount of vitamin retained during heat treatment may vary. But this depends only on the method and time of preparation of the beets.

Recipe for pickled beets for the winter

Just like raw, pickled beets are added to first courses (borscht, beetroot soup, kholodniki), to various salads, dressings, and main courses. It is used to prepare independent snacks and side dishes, served in its original form with herbs and seasonings.

For pickled beets you will need:

5 medium root vegetables;
1 large onion;
100 g granulated sugar;
100 g coarse salt;
0.5 l of water (for marinade);
100 ml 9% vinegar;
2 bay leaves;
3 cloves;
sweet peas.

Cooking process:

Preparing the marinade:

Pour 500 ml of water into a saucepan.
Add spices, dissolve sugar and salt.
Bring the marinade with spices to a boil. Mix well and add vinegar.

If you pour this marinade over vegetables and let them steep in a cool place for 1-2 days, you will get ready-to-eat pickled beets without sterilization, which will retain maximum benefits and vitamins. This preparation should be stored in the refrigerator.

You can serve ready-made beets on sandwiches with a slice of fish, use them to make vinaigrette, and grind them into sauces and pastes. If you season the beets with vegetable oil, unsweetened yogurt, sour cream or homemade mayonnaise and sprinkle with herbs, sesame seeds or flax seeds, you will get a light, quick and healthy salad for a complete snack.

How to pickle beets for the winter

For winter storage of pickled beets, vegetables should be placed in soda-cleaned and sterilized containers.

For sterilization you need:

The temperature of the water being poured should be almost the same as the temperature of the contents in the jars. Otherwise, the jars may burst due to a sudden temperature change.

This way you can pickle beets whole for the winter. For this, small root vegetables are used, which will be conveniently placed in the narrow necks of jars and bottles. They are also boiled in their skins, but for a longer time, then peeled and filled with marinade. Whole pickled beets are convenient to use. It can be cut in any way at your discretion - cubes, slices, rings, slices, strips.

Beets pickled for the winter in jars are a lifesaver when receiving unexpected guests, as a quick tasty snack, and in the process of preparing other various dishes.

in a marinade it can be hot, sweet, sour, spicy and even hot. It's worth experimenting with adding sugar, vinegar and spices and the result will be a completely new dish. To prepare sweet pickled beets, it is better to add honey to the marinade instead of sugar, as well as cinnamon, cardamom, lemon or orange zest. For a more sour but mild taste, use lemon juice, rice or apple cider vinegar. For spiciness, you should try adding ginger, garlic, chili pepper or mustard, depending on personal preference. If you want a more spicy aroma, rosemary, coriander, cumin, basil, and dill will help out.

Instant pickled beets

There are various methods and methods for pickling beets. But in the busy rhythm of life there is not always time for a long, thorough and energy-intensive process.

To quickly prepare pickled beets you will need:

for 1 kg of beets;
4-5 cloves of garlic;
150 ml refined vegetable oil;
60 ml vinegar;
a pinch of coriander, black and allspice (optional);
40 grams of salt;
80 grams of sugar.

Cooking process:

Peel the raw beets and grate them on a shredder (or cut into thin strips).
Heat vegetable oil with spices.
Mix grated beets with garlic, pressed through a press, salt and sugar.
Pour in warm spiced oil.
Add vinegar and mix thoroughly.
Leave the beets to steep at room temperature overnight. Afterwards, put it in the refrigerator to infuse for 5-6 hours.

Beets pickled for the winter for storage in the refrigerator

To prepare pickled beets, they are usually pre-boiled. But there is another method of heat treatment that will preserve the maximum beneficial properties of the root vegetable. This is baking. The vegetable is peeled and cut into thin slices. At this time, you need to preheat the oven to 200 degrees. Line a baking sheet with parchment and place the prepared slices. On top – lightly sprinkle with vegetable oil and sprinkle with spices (pepper, rosemary, thyme). Don't add salt! Otherwise, the salt will draw out all the moisture, resulting in beet chips. Bake for 15 minutes, remove from oven, cool.

It is better to marinate this product with a mixture of lemon juice (0.5 lemon) with zest (1 lemon), 100 ml of warm vegetable oil, 50 ml of rice or apple cider vinegar. Store in jars cleaned with soda under a nylon lid in the refrigerator.

Pickled beets in Georgian style

If you want a more intense, spicy taste with pepper, Georgian beets will be the most suitable recipe for its preparation. To do this, the vegetable is also boiled, peeled and cut into slices. For marinating, mix a large amount of finely chopped herbs (parsley, dill, coriander and, of course, cilantro) and 1-2 red onions with a couple of cloves of garlic, bay leaves, black pepper and 3 tbsp. l. Georgian tkemali sauce. Mix all ingredients, add salt if desired, pour over vegetable oil. Mix the beets with the resulting mixture and let it brew for about half an hour. Afterwards, you can serve the finished dish to the table. Bon appetit!

Even ancient people knew about the benefits and nutritional value of beets. Thus, in the Far East and India, wild root crops were eaten, which gave rise to all modern types and varieties of beets. And the inhabitants of Babylon widely used beets to treat infectious diseases, fever and other serious ailments. What is noteworthy is that it was the root vegetable that was used as medicine, and beet tops as food. In Ancient Rus', many dishes were prepared from this red-cheeked beauty: beetroot soup, borscht, botvinya, salads and preparations for the winter. Beets, cut into halves, served girls as excellent blush for their cheeks. As for the healing properties, beets are “out of competition.” Firstly, the root vegetable contains flavonoids that help lower blood pressure, increase the strength of blood vessels and the formation of red blood cells. In addition, beets contain: organic acids, pectins, carotene, protein, vitamins of groups B, C and PP, as well as mineral salts. Regular consumption of beets improves the functioning of the digestive system, reduces the risk of thyroid diseases, and helps eliminate toxins and waste products from the body. Beets for the winter in jars are an excellent option if you don’t have a basement or cellar for storing fresh vegetables. We have selected the most delicious step-by-step recipes with photos of preparing beets for the winter: pickled, in salad, with carrots, Korean style, borscht dressing, without sterilization and with it. After all, canned beets are amazingly combined with various products and ingredients - in first courses, salads, side dishes for meat and fish dishes. And how delicious beet kvass is! If you don’t know where to “place” the generous harvest of root vegetables from your own beds, we suggest rolling up a couple of jars of our beet delicacies.

Pickled beets for the winter - a very tasty step-by-step recipe with photos

Beets are one of the healthiest and most accessible vegetables that have a beneficial effect on all important organs and systems of the body. Thus, daily consumption of beets has a positive effect on the condition of capillaries, brain function, and gastrointestinal tract organs. Use our step-by-step recipe with photos, and you will prepare delicious pickled beets for the winter. Even partially damaged or small root vegetables will be used, since they need to be chopped into pieces for pickling. It turns out extremely tasty - be sure to try it!

To prepare pickled beets for the winter you will need the following ingredients:

beets - how much do you plan to roll?
boiled water – 1 l
salt – 1.3 tbsp.
sugar – 1.3 tbsp.
allspice peas – 2 pcs.
bay leaf - a couple of pieces
cloves – 2 pcs.
vinegar 9% – 60 ml

Step-by-step instructions for the recipe for pickled beets for the winter:

We sort out the root vegetables, wash them, cut off the “tails” and remove damaged areas. Place in a large saucepan, fill with water and boil until soft - for small beets it will take about 30 - 40 minutes, and keep large vegetables on the fire a little longer.
Before draining the water, we check the degree of readiness of the beets - we are guided “as for a vinaigrette.” Drain the water and place the vegetables in a bowl. After cooling, cut off the skin.
Cut the peeled beets into medium-sized strips.
To make the marinade, bring water to a boil and dissolve sugar and salt. Then add the spices according to the recipe, stir and finally pour in the vinegar.
We pack the boiled beets into clean, sterilized jars and fill them with hot marinade. Cover with lids and place in a large saucepan with warm water. Place on the fire and after the water boils, keep the jars of beets (0.5 liter capacity) for about 10 minutes. After cooling, we transfer it to the pantry and wait until winter for tasting.

Grated beets in jars for the winter - a simple recipe for borscht dressing

Many housewives prepare borscht with beets according to their own “signature” recipes, with the addition of vegetables and spices in different variations. However, in any case, you will need the main and irreplaceable borscht ingredient - a dressing with beets and carrots. By preparing several jars of grated beets for the winter using our simple recipe, you will always have a delicious base for borscht on hand. At the same time, the finished dish with such a dressing turns out much tastier than with ordinary beets, grated immediately before cooking. It’s best to serve beetroot borscht with a slice of fresh bread and a spoonful of sour cream – it’s simply delicious!

Ingredients for winter borscht dressing with beets and carrots:

beets – 3 kg
carrots – 2 kg
tomatoes – 2 kg
bell pepper – 2.5 kg
fresh parsley – ½ root and a bunch of greens
celery and dill - a bunch
salt - to taste

Step-by-step description of the recipe for dressing for the winter in jars with grated beets:

We wash the vegetables for dressing under running water and peel them (beets and carrots).
Pour boiling water over the tomatoes and remove the skin. Then we pass it through a meat grinder and get tomato puree.
Remove the seeds from the pepper and cut into medium-sized pieces or strips.
Grate the peeled beets and carrots on a coarse grater.
Pour the tomato puree into a large saucepan and place over medium heat. After boiling, simmer for about 10 minutes.
Then add grated beets and carrots, as well as chopped peppers to the tomatoes. Mix everything, add salt to taste and add chopped herbs. Simmer for another 15 minutes.
Place hot borscht dressing into pre-sterilized jars and roll up. Turn it upside down and, wrapping it in a warm blanket, wait for it to cool. That's it, you can put the preserves in the pantry.

Delicious beet and tomato salad for the winter - recipe without sterilization

Many holidays traditionally occur in winter - New Year, Christmas, Epiphany. On such days, you want to diversify the menu with new flavor notes, and vitamins in winter “will not hurt the body.” Therefore, a delicious canned beet and tomato salad for the winter will be an excellent addition to the holiday and everyday menu. Prepare a couple of jars of beetroot salad according to our recipe without sterilization - and you can always surprise and delight your guests with a fresh and healthy dish in the summer.

List of ingredients for preparing salad with beets and tomatoes for the winter:

beets – 8 roots
onions – 3 pcs.
tomatoes – 4 pcs.
garlic – 2 cloves
tomato juice – 1 glass
vinegar – ½ cup
sugar – 1 tbsp.
vegetable oil – ½ cup
salt – ½ tbsp.

The procedure for preparing beet and tomato salad for the winter - according to the recipe without sterilization:

We wash the beets and carrots, peel them and grate them on a fine grater.
Peel the onions and cut into small pieces.
We also wash the tomatoes and cut them into small cubes.
Take a large saucepan and mix vegetable oil, tomato juice, sugar and salt in it. Place on medium heat and bring to a boil.
Then put the grated carrots and chopped onions into the pan, add the peeled garlic.
Boil for 10 – 15 minutes and add chopped tomatoes and beets. Mix all ingredients thoroughly and continue to simmer for another 15 minutes.
Pour vinegar into the vegetable mixture and boil for about 5 minutes. Place the prepared beet salad with vegetables in pre-sterilized jars and roll up with clean lids. After cooling, we take it to a pantry or cellar for further storage.

In winter, all you have to do is open the jar, put it beautifully on a dish and serve. You can decorate the beet salad with a sprig of dill or parsley.

Korean canned beets for the winter - original recipe

Many lovers of oriental cuisine have already appreciated Korean carrots. However, raw beets are also quite suitable for this recipe, which will make a wonderful canned spicy snack. It is better to put the finished beets in the Korean style in the refrigerator for an hour or two for better impregnation with the marinade and spices. We suggest using our original recipe - and you will provide your family with fresh vitamins for the whole winter.

Necessary ingredients for Korean canned beets for the winter:

beets – 1 kg
vinegar - 3 tbsp.
garlic – 6 cloves
ground black and red pepper – 0.5 tsp each. everyone
coriander powder – 1 tsp.
sugar – 1 tbsp.
salt – 1 tsp.
sunflower oil – 3 – 4 tbsp.

Recipe for preparing beets for the winter in Korean:

We wash the beets, but do not cut off the “tails” and leaves. Place in a large saucepan, fill with water and put on fire. After boiling, boil for 10 - 15 minutes - the cooking time depends on the size of the root vegetables.
When the beets are slightly boiled (not to a soft state, but should remain almost fresh and hard), drain the water and again place the pan with the vegetables under a cold stream. Pour in and wait for the root vegetables to cool completely.
We clean the vegetables and grate them on a special “Korean” grater. Place in a bowl, add sugar, salt, pour vinegar and mix thoroughly.
Place the salad in clean, sterilized jars, trying to compact it tightly. Leave for 30 minutes - during this time the salad will release its juice.
Mix the spices according to the recipe, squeeze out the garlic and mix - in a separate container.
Place a frying pan on the fire, pour in the oil and, without waiting for it to boil, add a mixture of spices and garlic. Stirring, fry for about 10 seconds, no more. Pour the toasted spices over the salad in jars and cover with lids. For long-term storage, preservation must be sterilized in hot water for about 10 minutes. Spicy “Korean” beet salad is ready!

How to store beets in winter at home - video

To store beets in the winter at home, you should take care in advance to create the most optimal conditions for the root crops. Our video provides useful tips - follow them and your beet harvest will safely “overwinter” without losing its presentation and beneficial properties.