Beet marinade for the winter: delicious recipes

Since the 14th-15th centuries, beetroot has become a traditional vegetable, and there are many recipes for dishes from it. In the XNUMXth century in the Soviet Union, it was easy to find beetroot marinade in stores – a sweet and sour spicy snack, which was also in the assortment of any dining room. But to prepare a marinade from beets as in the dining room is not difficult at all. In addition, this appetizer can be spun for the winter so that you can enjoy a vitamin and colorful dish at any time during the entire cold period of the year.

How to cook beetroot marinade at home

Beet marinade is universal in its application. This is both an excellent appetizer and a wonderful ready-made side dish for meat and fish dishes. It is very useful for children of any age, and, in extreme cases, it can be used as a semi-finished product for borscht or warm vegetable salad.

Most often, beets for marinade are boiled, sometimes baked. There are original recipes in which the marinade is prepared from a raw vegetable altogether, and it is fried along with other ingredients in a pan.

There are several secrets on how to optimally cook beets for marinade:

1. The vegetable is usually boiled in a peel, so it is important to rinse it thoroughly before cooking, freeing it from all possible contaminants and tails on both sides.
2. Boil in a small amount of water. On average, the cooking time is, depending on the size of the root crop, from 40 to 90 minutes.
3. Beetroot does not like to boil rapidly, so the fire under it should be small.
4. If the water is not salted, then the root crop will cook faster.
5. If you need to boil a vegetable as quickly as possible, then you need to let it boil for the first 15 minutes, then drain the boiling water and pour it over with cold water again. After boiling again, the beets will be ready in 15 minutes.
6. It is important to cool the boiled beets properly. To do this, immediately after cooking, it is placed in cold water. Then the color of the root crop will remain bright and saturated.

Yes, and it will be much easier to peel a properly cooked and cooled vegetable from the peel.

Depending on the amount of vinegar and sugar used for the marinade, it can be sour or sweet. A variety of additives shade and enrich the taste of beets.

Classic Beetroot Marinade Recipe

According to the classic recipe, beetroot marinade is cooked for about an hour and a half, and a description of the process itself step by step with a photo can help novice housewives.

For the manufacture of this recipe, you will need a minimum number of products:

• 2 kg beet;
• 500 ml of water;
• 250 ml 9% vinegar;
• 30 g salt;
• 25 grams of sugar;
• bay leaf and black and allspice peas – at will and taste.

The process of making snacks is not at all complicated and most of the time is spent cooking beets.

1. So, the vegetable is boiled according to all the rules and placed to cool in cold water.

   

2. Then they are cleaned, cut into beautiful strips or rubbed on a coarse grater.
   Advice! You can use a Korean carrot grater to add additional aesthetics to the dish.

   

3. Tightly place chopped beets in small clean jars.

   

4. While cooking the vegetable in a separate bowl, prepare the vinegar filling. Spices and seasonings are dissolved in boiling water, boiled for about 7 minutes, vinegar is added and heated again to a boil.

   

5. Pour the boiling solution over the beets and place the jars in a wide pot of hot water on a stand for sterilization.
6. It is enough for half-liter containers with beetroot marinade to spend 15 minutes in boiling water, after which they are rolled up hermetically for the winter.

Beet marinade for the winter with cloves

There are several interpretations of the classic beet marinade recipe. One of the popular recipes is with the addition of cloves and cinnamon. The dish turns out rather sweet and is very popular with children.

You can cook it exactly according to the above technology, only in the ingredients for 1 kg of beets add a pinch of ground cinnamon and 3-4 cloves, and take about 60 g of sugar.

A simple recipe for beetroot marinade for the winter with garlic

Marinade can be easily and, most importantly, quickly prepared even from raw beets. And the garlic in this recipe will enrich the dish with a special aroma and taste.

Prepare:

• 2000 g of beets;
• 16 Art. l wine vinegar;
• 16 cloves of garlic;
• 60 g salt;
• 150 grams of sugar;
• 5-6 bay leaves;
• 8 peas of allspice.

Manufacture:

Marinade for beets is prepared by adding the amount of salt, sugar, allspice and bay leaf indicated in the recipe to 1 liter of water.

1. After boiling, it is boiled for at least 5 minutes, vinegar is added.
2. The peeled raw root crop is ground on a fine grater. You can use the help of a food processor.
3. The garlic is finely chopped with a knife.
4. Prepared sterilized jars are filled with grated beets mixed with garlic.
5. Pour boiling marinade, sterilize for 10-15 minutes and cork with sterile lids.

How to make beetroot marinade with lemon

This beetroot marinade recipe with a photo should appeal to healthy eaters, as it uses only natural ingredients and raw beetroot. The marinade is very tasty, and the vegetables are tender and slightly crispy.

You will need:

• 350 g of peeled raw beets;
• 150 ml of freshly squeezed lemon juice (this amount is obtained from an average of 4-5 lemons);
• 100 ml of orange juice;
• 1 st. l. honey;
• 50 ml of vegetable oil;
• 5 g salt;
• 3 laurel leaves;
• black pepper to taste.

Preparing this marinade according to the recipe is quite simple, but if there is a desire to save the workpiece for the winter, then sterilization must be used.

1. Grate the beets using a grater or a food processor.
2. Pour it with a mixture of citrus juices, oil, honey. Add salt, pepper and bay leaf.
3. After thorough mixing, put the beetroot marinade in the refrigerator.
4. After 5-6 hours, the snack is ready to eat.
5. To save the snack for the winter, lay it out in clean glass jars, put it in a saucepan with cold water and, bringing to a boil, sterilize for at least 15 minutes.

Recipe for beet marinade with cumin and cinnamon

In this version of the recipe for a sweet beet marinade for the winter, only natural ingredients are also used.

• about 1 kg of beets;
• 250 ml of water;
• 1 lemon;
• 3 art. l. honey (you can replace 6 tablespoons of sugar);
• 1 tsp caraway seeds;
• a pinch of cinnamon and ground pepper;
• salt – to taste.

Manufacture:

1. The beets are thoroughly rinsed, removing dirt with a brush if necessary, and boiled.
2. Prepare the marinade by boiling water with the addition of cumin, honey, cinnamon, pepper and salt. At the end, squeeze the juice from one lemon there.
3. Boiled beets are cut into pieces of a convenient shape and size.
4. Pour boiling solution with spices and sterilize in hot water for 10-15 minutes.

Delicious beetroot marinade in a frying pan

To make this temptingly delicious winter appetizer recipe, you will need:

• 1 kg beet;
• 2 medium bulbs;
• 150 ml 6% vinegar;
• 2 Art. l. vegetable oils;
• 10 g salt;
• 1 st. l. honey;
• 100 ml of cold boiled water;
• 3-4 peas of black pepper;
• 2-3 bay leaves.

Manufacture:

1. Beets are grated for Korean carrots and sent to a pan with hot vegetable oil, where they are fried with regular stirring for about 15 minutes.
2. Onions are chopped into thin half rings and added to fried root crops.
3. After 5-10 minutes of frying add water with vinegar, honey, salt and pepper.

   

4. Stew vegetables for a quarter of an hour, add bay leaf.
5. Steam over medium heat for another 6-7 minutes, lay out the finished marinade in jars and sterilize in boiling water.

Roasted beetroot marinade

A very tasty marinade is obtained from baked beets, and a dish made according to this original recipe can surprise all friends and acquaintances.

You need to prepare:

• 500 g of peeled beets;
• 2 sprigs of rosemary (or 5 g of dried rosemary);
• 2 Art. liter. apple cider vinegar;
• 4 Art. liter. olive oil;
• 2 tsp grated walnuts;
• 1 tsp chopped lemon zest;
• 1 tsp thyme herbs;
• 5 g salt.

Preparation:

1. The beets are washed, the tails are slightly cut off on both sides and baked directly in the peel in the oven, which is preheated to a temperature of 200 ° C.
2. The duration of baking depends on the size of the root crops and can be from 20 to 40 minutes.

   

3. The vegetable is cooled, cut into strips or rubbed with a grater and tightly stacked in clean glass containers.
4. Pour on top with a mixture of all the remaining ingredients, if the liquid is not enough to cover, add vegetable oil.
5. Insist about 12 hours.
6. If it is necessary to preserve the beetroot marinade for the winter, then the jars with it are sterilized in boiling water or in the oven for about a quarter of an hour.

Recipe for a delicious beetroot marinade for the winter with onions and bell peppers

Bulgarian pepper will give the beetroot marinade a southern Balkan flavor and fill the house in the winter with the spirit of a hot summer day.

You will need:

• 1 kg of raw peeled beets;
• 1 kg of sweet bell pepper;
• 1 kg of onion;
• 250 g vegetable refined oil;
• 50 g of salt, but it is better to try and add to taste;
• 1 st. l. vinegar essence;
• 150 grams of sugar;
• 1 tsp ground pepper.

The process of preparing the recipe is simple and takes about an hour.

1. Grate the beetroot, cut the bell pepper into strips, onion into thin half rings.
2. Mix all the vegetables and simmer in a frying pan with oil and spices for about 40-50 minutes.
3. At the very end, add vinegar essence, mix and spread the finished marinade in sterile jars. Immediately roll up, wrap until cool and place in storage.

How to cook beetroot marinade with tomatoes for the winter

If you add tomatoes to the beetroot marinade prepared according to the previous recipe, then the taste of the finished dish will be irresistible.

For 1 kg of beets, from 0,5 to 1 kg of tomatoes are used. If desired, instead of tomatoes, you can add 5-6 tablespoons of high-quality tomato paste.

Beet marinade storage rules

If recipes with sterilization are used to prepare beetroot marinade, then the workpiece can be stored under normal room conditions, in a place without sunlight.

In other cases, it is better to use a cooler place for storage, that is, a cellar, basement or refrigerator.

Conclusion

Beetroot marinade, as in the dining room, is usually obtained from boiled root vegetables. But other less traditional recipes for making this delicious snack for the winter are worthy of attention.