Pickled beets for the winter

Pickled beets for the winter

One can talk endlessly about the benefits of beets.

  • It is recommended to eat it in case of anemia, problems with digestion, and hypertension.
  • Fiber helps to better digest food. Pectins, which are rich in beets, contribute to the excretion of salts of heavy metals, tin, mercury, lead, and even some toxic substances of microbial origin.
  • Regular consumption of beets provides the body with calcium, potassium, sodium, phosphorus, chlorine, cobalt, as well as vitamins B1, B2, B6, PP, P, E, U.
  • If there is a likelihood of atherosclerosis, then beets should be included in the menu daily.
  • Everyone is used to cooking only root vegetables, throwing out the tops. But it contains a large amount of protein and other substances important for the body. If the beets are young, then its leaves and petioles can also be eaten, adding them to salads, soups, and topped.

Beets can be bought at any time of the year. But in winter, it is often frost-bitten, tainted or lethargic due to improper storage. Therefore, zealous hostesses harvest this vegetable for the future in the form of pickles and marinades.

What kind of beets can be pickled

For pickling, both mature roots and small beetroot are suitable. The main thing is that they are strong, healthy, without black spots.

Beets should be rich burgundy without whitish inclusions on the cut, and especially without white circles.

Preparing beets for pickling

Cut the tops of the root crops, thoroughly wash them under running water with a brush. To preserve most of the nutrients, it is recommended to cook the beets in their skins. To do this, immerse the vegetables in boiling water and cook until soft. According to some recipes, beets are cooked until half cooked. But in any case, the water does not need to salt, as it affects the taste of beets.

In order for beets to retain burgundy color, some housewives are advised to add vinegar to the water. If you also decide to use their advice, you should be prepared for the fact that the beets will cook much longer.

But there is a way by which the beets will retain color without vinegar.

Firstly, the beets do not tolerate a boiling hot! Even the darkest burgundy fruit will lose its color if boiled over high heat. Therefore, lowering the beets in boiling water, do not move away from the stove. Wait until the water boils again, reduce the heat to minimum, cover the pan with a lid. Water when cooking beets should only sway slightly.

Secondly, the beets need to be properly cooled. This applies to root crops both in the peel and without it. Remove the cooked beets from the pan and immediately substitute a stream of cold water. Now the beets can be easily peeled. Then put it in the fridge until it cools down. You will see in what saturated color the fruit will be colored!

The next stage is cutting. If the fruits are small, beets can be pickled whole or cut into 2-4 pieces. Cut the large beets into slices, cubes, cubes or straws. It all depends on the purpose for which you pickle this vegetable.

Pay special attention to the marinade. Classic marinade is prepared with only salt, sugar and vinegar. But there are many recipes, according to which other spices and spices are added besides these ingredients. Most often for pickling beets use cinnamon, cloves, cumin, onions, coriander. But for the sake of experiment, you can add other spices, given your taste preferences.

Canned pickled beets with cloves


  • small beets - 1 kg.

For marinade:

  • beet broth - 1 l;
  • sugar - 75 g;
  • salt - 30 g;
  • citric acid - 1/3 tsp;
  • carnation - 1 bud;
  • allspice - 3 peas.

Method of preparation

  • Wash the beets thoroughly with a brush under running water. Dip in a pan of boiling water, cook until cooked.
  • Soak in cold water for 10-15 minutes. Remove the skin.
  • Prepare sterile one-liter jars. Without cutting into pieces, fold the beets in them.
  • Strain the beetroot through several layers of cheesecloth. Put salt, sugar, citric acid, cloves and pepper. Put on the fire and boil for 5 minutes.
  • Fill them with beets, filling the jars to the top. Close the lids.
  • Put the jars in the pot, pour hot water to the hangers. Sterilize 20 minutes from boiling water.
  • Hermetically seal. Turn upside down, wrap a blanket. Leave it to cool completely.

Marinated beets with horseradish


  • beets - 10 pcs .;
  • grated horseradish root - 5 tbsp. l .;
  • cumin seeds - 1 tbsp. l .;
  • 9% vinegar - 100 ml;
  • salt to taste;
  • water.

Method of preparation

  • Wash the beets thoroughly, bake in the oven until soft. Chill. Peel, cut into thin slices.
  • Rub the horseradish on a grater. Pour cumin seeds with boiling water, soak for 1 minute, fold to a sieve.
  • Mix in a bowl beets, horseradish and cumin. Place tightly in a clean three-liter jar.
  • Prepare the marinade by mixing vinegar in half with water. Add salt to your taste. Pour the beets to marinade it completely covered. Put a small yoke on top.
  • Put the jar in the fridge. After three days, you can remove the first sample. If you want to keep the beets as long as possible (for the winter), dilute the vinegar with a minimum amount of water, and add a little more salt.

Canned pickled beets with cinnamon


  • beets - 1, 5 kg.


  • water - 1 l;
  • Vinegar 5 percent - 60 ml;
  • salt - 0, 5 tsp;
  • sugar - 100 g;
  • cinnamon - on the tip of a knife;
  • carnation - 6 buds;
  • black pepper peas - 6 pcs.

Method of preparation

  • Prepare sterile jars with lids in advance.
  • Wash the beets well with a brush. Without peeling, dip in boiling water and cook for 30-40 minutes depending on the variety and size of the root vegetables.
  • Cool it under cold running water, peel off, cut out any defective areas. Cut into cubes.
  • Fill cans with crushed beets.
  • Put sugar, salt, pepper, cinnamon and cloves in a pot of water. Bring to a boil, boil for 8-10 minutes. Pour in vinegar, mix.
  • Pour marinade beets. Cover the jars with lids. Place in a wide saucepan, pour hot water to the shoulders of the cans. Sterilize 1-liter jars for 15 minutes, half-liter for 12 minutes. Then hermetically roll up, turn upside down, wrap a blanket. Wait for complete cooling.

Marinated beets without sterilization


  • small beets - 1, 5 kg;
  • water - 1 l;
  • salt - 40 g;
  • sugar - 40 g;
  • vinegar (6%) - 60 ml;
  • bay leaf - 2 pcs .;
  • black pepper-peas - 3-5 grains;
  • Carnation - 3 pcs.

Method of preparation

  • Wash the beets thoroughly, cook until soft. Cool it under running water, peel off. Cut into large pieces.
  • Fold in sterile liter jars. Fill with boiling water, cover with sterile lids and soak for 10 minutes.
  • Then drain the water through the lid with the holes in the pan, add sugar, salt and spices according to the norm. Boil the marinade for 5-7 minutes. At the end add vinegar.
  • Pour the beetroot with boiling marinade and immediately seal her cork tightly. Turn upside down, cool, wrapped with a blanket.

Marinated beets, sharp


  • beets - 2 kg.


  • water - 1 l;
  • green dill - 10 g;
  • cumin - pinch;
  • celery greens - 5 g;
  • parsley - 5 g;
  • hot red pepper - small pod;
  • bay leaf - 2 pcs .;
  • ground coriander - 1 tsp;
  • garlic - 3 cloves;
  • salt - 40 g;
  • sugar - 40 g;
  • Acetic Essence - 40 ml.

Method of preparation

  • Prepare the marinade in advance. To do this, pour water into a saucepan, add sugar and salt. Boil the liquid for 10 minutes.
  • Put chopped greens, peeled and sliced ​​garlic, bay leaf, coriander, and pepper into the hot marinade. As soon as the water boils, remove the pan from the stove, close the lid and let it brew for 2-3 hours.
  • Wash the beets with dark-red pulp, do not peel, put into boiling water and cook for 30 minutes. Cool it under cold running water, remove the skin. Cut into long strips.
  • Wash the liter jars thoroughly, sterilize. Put the beets in them tightly.
  • Marinade strain through several layers of gauze, bring to a boil again. Add essence.
  • Pour the beetroot with hot marinade. Put the jars in a wide saucepan, fill with water to the hangers. Pasteurize 25 minutes at 85 °. Seal hermetically. Turn upside down, wrap a blanket. As such, completely cool.

Video: pickled beets, delicious recipe for winter

Mistress note

If you add more vinegar to beetroot cooked according to any of these recipes, you can put it in clean jars, close it with ordinary capron lids and put it in the fridge (closer to the freezer). There beets can be stored without loss of taste until the spring.

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