Snack from beets for the winter - colors of autumn in each can. A selection of the best recipes for beet snacks for the winter with different vegetables

Snack from beets for the winter - colors of autumn in each can. A selection of the best recipes for beet snacks for the winter with different vegetables

Beets are one of the most useful vegetables. It retains its properties even after heat treatment. Therefore, many housewives procure snacks from beets for the winter.

Snack of beets for the winter - the basic principles of cooking

To prepare not just a tasty, but also a healthy snack, you need to follow some cooking rules.

Beet for preservation should be only table varieties. A feed vegetable is categorically not suitable for this. Beets should be burgundy. No white streaks or brown spots are allowed. Root vegetables are washed, cleaned and crushed according to the recipe.

Snacks are made from fresh or boiled beets. It will be much more useful and tastier if the vegetable is not boiled, and baked in the oven. This method of heat treatment will save more nutrients.

In the process of cooking snacks, it should not boil intensely, otherwise the beets can lose their bright color. In addition, table vinegar will help to maintain a bright shade. That is why it is added immediately, and not at the end of cooking.

In addition to beets, other vegetables are added to the appetizer: onions, carrots, sweet peppers, and even fruits.

Glass containers, which will roll snacks, be sure to thoroughly wash with soda and sterilize. Without this, there is a risk that conservation will not last long.

The method of cutting beets and other vegetables depends on the recipe and cooking features.

Recipe 1. Beetroot for winter with carrots


three kg of beets;

30 l 70% acetic essence;

kg of carrots;

100 g of salt;

kg of tomatoes;

5 g of red pepper;

100 grams of garlic;

125 g of granulated sugar;

400 ml vegetable oil.

Method of preparation

1. Wash my beets, peel them. Once again, wash and grind grated with large sections. Appetizer will look spectacular if the vegetable is grated on Korean salads. 2. Clean the carrot with a sharp knife or vegetable peeler. Wash vegetables and grind as well as beets. We shift in a separate dish.

3. Fresh my tomatoes. We make an incision on each cross on the cross and lower it for a couple of minutes in boiling water. We take out the tomatoes with a skimmer and put them in a deep bowl with cold water. After a minute, drain the water and peel the tomatoes from the skin. Cut the flesh into small pieces.

4. Heat a vegetable oil in a large cauldron or saucepan. Spread half of grated beets into it. Salt and sprinkle with sugar. Add the vinegar essence and season with pepper. Stir. Stew on low heat until the vegetable is soft.

5. Add the carrots and the remaining beets. Here we send pieces of fresh tomatoes. Stir and continue cooking until all the vegetables are ready.

6. We clean the garlic cloves. Pass them through the garlic press and add to the appetizer. Stir. Cook another ten minutes.

7. Banks are washed with soda, thoroughly rinsed and sterilized over steam or in the oven.

8. Fill the prepared glass container with a hot snack and cork tightly with tin lids. Turn over, cover with warm cloth and leave for a day.

Recipe 2. Snack from beets for the winter with tomato paste


three kg of beets;


kg of onions;

60 ml of 70% acetic essence;

three heads of garlic;

50 ml of tomato paste;

500 ml of vegetable oil.

Method of preparation

1. Disassemble the heads of garlic into slices. Clean and wash all teeth. Put on a chopping board and crumble with small pieces.

2. Wash the beets. Put in a large saucepan, cover with water and boil until soft. Check the readiness of the root can be a knife. If he freely enters the vegetable, then he is ready. Drain the boiling water. Cool the beets and peel. Grind on a coarse grater.

3. Peel the onion. Chop the bulbs in small pieces.

4. Pour a large amount of vegetable oil into a cauldron or saucepan and heat it well. Put onions and garlic. Fry until light ruddy. 5. Add beets to the onion, stir and simmer for a quarter of an hour.

6. Now pour in the essence, salt and add the tomato paste. Stir well. Tomite another five minutes, and remove from heat.

7. Spread the snack on sterile, dry cans, and seal the cork with boiled tin lids. Turn and wrap. After a day, send a snack for storage in the pantry.

Recipe 3. Beetroot for the winter with garlic


two kg of beets;

120 g of sugar;

100 grams of garlic;

200 g of salt;

220 ml of vegetable oil;

60 g peppers mix;

80 ml of 70% acetic essence.

Method of preparation

1. Disassemble the garlic into cloves. We clean them from the husks and mine. Cut into thin plates.

2. My beets, peel clean. Once again we wash and cut into thin long straws.

3. Put on the fire pot with a thick bottom. Pour in vegetable oil. Put the garlic and fry it, constantly stirring, for about ten minutes.

4. Add the beets and continue to fry, stirring regularly, for another five minutes.

5. Add salt, a mixture of peppers and granulated sugar. Pour in essence. Stir and simmer for half an hour.

6. Hot appetizer spread on sterile dry banks. Special key hermetically roll them tin lids. Turn over, wrap and leave for a day. We store in the pantry or basement.

Recipe 4. Snack from beets for the winter with apples


600 ml of filtered water;

three kg of beets;

200 g of salt;

two kg of apples;

250 ml of sunflower refined oil;

2 kg 200 g carrots.

Method of preparation

1. Wash the beets, place in a large saucepan. Pour water and boil until half ready. Take small roots of the same shape so that they boil over at the same time. Beets can not only boil, but also bake. Cool, peel and chop into large chips.

2. Apples wash. Cut in half and remove the core. Large pulp of fruit grate. Connect grated beets with apples. Mix. 3. Peel, wash and chop the carrots as well as the previous fruits and vegetables. Add carrots to beets with apples, mix, put in a dish, which will prepare a snack.

4. Cover everything with salt, pour vegetable oil and put on slow fire. Stew for ten minutes. Periodically stirring.

5. Pour water. Bring to a boil and extinguish about 20 minutes.

6. Wash jars with baking soda, rinse thoroughly, sterilize and dry. Arrange a hot snack on prepared banks. A special key to roll them in cans, flip, wrap and leave for a day.

Recipe 5. Beetroot for the winter with white cabbage


20 g of salt;

kg of beets;

150 grams of sugar;

kg of white cabbage;

125 ml of 9% table vinegar;

100 g onions;

300 ml of filtered water.

Method of preparation

1. Beet mine. Boil or bake in the oven until half cooked. Root vegetables cool and remove them from the peel. Grind grated with large holes.

2. From the cabbage remove sluggish leaves. Cut a stalk. Shred cabbage with small straws. For this snack use only late varieties of cabbage.

3. Remove the peel from the onion and cut it into thin half rings. Fold the vegetables into a large saucepan and mix.

4. In a separate container we combine table vinegar, filtered water, granulated sugar and salt. Put the mixture on the stove and bring to a boil. Fill the vegetables with boiling mixture. Top put a plate on which we place a jar of water. We clean the day in the fridge.

5. Put the snack in dry sterile jars and cover with lids.

6. Cover the bottom of the wide pan with a kitchen towel. We put on him cans with snacks. Fill the pot with warm water so that its level reaches the hangers of the cans. We put on a weak fire and sterilize half an hour.

7. Carefully remove the jars from the pan and seal them with a special key. We turn over banks with snack, we cover and we maintain days.

Recipe 6. Beetroot for the winter with bell peppers


125 ml of 9% table vinegar;

two kg of beets;

125 g of granulated sugar;

750 g fresh tomatoes;

50 g of salt;

250 g paprika;

garlic head;

250 g onion.

Method of preparation

1. Wash raw beets, blot roots with a towel. Peel and chop into large chips.

2. Wash the tomatoes, rinse with boiling water and peel. The flesh of the vegetable cut into small pieces.

3. Wash the Bulgarian pepper, cut off the stem and remove the seeds. Chop the vegetable into thin strips.

4. Peel the chives and skip them through a special press.

5. Peeled onion finely crumble.

6. Put the vegetables in a saucepan with a thick bottom, add salt and sugar. Pour vinegar and mix.

7. Put the pan on a small fire and bring to a boil. Cook for 20 minutes.

8. Snack spread on sterile dry cans and hermetically cork. Turn and cool under a warm cloth.

Snack of beets for the winter - tips and tricks

  • To make the beets lose their bright color, boil and bake them in their skins.
  • Do not put too much sugar in the appetizer, as the beet itself is quite sweet.
  • Raw beet snacks must be sterilized, otherwise it will not stand for long.
  • Do not use beets with white veins for preservation.
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