Beetroot for the winter in jars

Cooking first courses traditionally takes a lot of time and effort from housewives, because every time you have to clean, cut, chop, fry, stew a lot of ingredients. There is not always enough energy for this. And soups, according to nutritionists, invariably remain one of the most useful dishes for a person that it is advisable to eat every day. That is why beetroot for the winter in jars is not just a tasty preparation. It allows you to save a lot of time at a time when it is most needed.

In addition, during the harvest season there is an opportunity to choose and prepare the most delicious and high-quality vegetables in order to be one hundred percent sure of the usefulness of the food prepared from them.

How to cook beetroot for the winter correctly

The composition of the ingredients for beetroot may vary, depending on the recipe used, but beets, tomatoes or tomato paste, onions and carrots remain the main and unchanged components.

Beets can be used in almost any variety.

By the way, to preserve the bright shade of beets, they practice adding a pinch of citric acid to the vegetable while stewing or frying it.

There are several ways to prepare beets for a beetroot for the winter:

• bake in the oven;
• boil in uniform;
• stew raw.

The requirements for the choice of other vegetables for beetroot are standard: they must be fresh, without traces of rot, the size does not really matter, since everything will be crushed anyway.

Vegetable oil is also used to make beetroot. It is preferable to choose refined, odorless. If vinegar is used according to the recipe, then the usual table can be replaced with apple or wine in the same proportions.

The most difficult and time-consuming in the manufacture of beetroot for the winter is the cleaning and cutting of vegetables. Since you have to deal with a significant amount of food at the same time, the use of a food processor is justified, of course, if available. For grinding, you can use different types of graters and a blender, but experienced housewives say that the most delicious soup is obtained if the beets and carrots are cut with a knife into thin sticks.

Tomatoes can be eaten with or without the skin. You can even use tomato paste. In sweet and hot peppers, all seed chambers with partitions are removed and cut into thin strips. Fresh garlic can be replaced with dried if necessary.

The classic recipe for a delicious beetroot for the winter

The weight in the recipe is already indicated for products cleaned of all excess products:

• 1000 g of beets;
• 400 g of onions;
• 800 g carrots;
• 1000 g of tomatoes;
• 900 g sweet pepper;
• 1-2 pods of hot pepper – to taste and desire;
• 120 g of vegetable oil for frying;
• 40 g salt;
• 30 grams of sugar;
• ground black pepper – to taste.

From the listed ingredients, approximately 4 cans of beetroot, with a volume of 0,5 liters, will be obtained.

According to the classic recipe for making beets, it is advisable to pre-boil or bake in the oven in a peel. With this method of processing, the best preservation of its color, taste and useful properties will be ensured.

The beetroot preparation process consists of the following steps:

1. First of all, they wash the beets, cut off their tails and place them to boil or bake in the oven for about 1 hour. If the beets are young, then it may take less time.
2. At this time, carrots and onions are peeled, chopped with a knife or in another convenient way, and set to sauté in a deep frying pan in heated oil until a pleasant golden hue.
3. Tomatoes are peeled, doused with boiling water, and then placed in cold water. After this procedure, tomatoes can be easily mashed with a blender.
4. Tomato puree is added to the pan with carrots and onions and simmered for another 10-12 minutes.
5. By this time, the beets should be ready, which are ground on a grater and added to the vegetable mixture in the pan.
6. The latest additions are chopped sweet bell and hot peppers.
7. Spices are added to the vegetable mixture and heated, stirring constantly, for another 9-12 minutes.
8. When hot, the beetroot dressing is laid out in sterile dishes, a spoonful of high-quality vegetable oil is poured into each jar on top. It will serve as an additional preservative.
9. It is advisable to sterilize the jars for better preservation literally within 6-8 minutes and seal them hermetically.

How to cook beetroot with garlic for the winter

Many cannot imagine a truly delicious borscht without garlic, while others cannot stand either its smell or taste. Therefore, the recipe for harvesting beetroot for the winter with garlic is taken out separately. It is prepared in exactly the same way as described above, only the same amount of ingredients is supplemented with 10-12 cloves of garlic.

A simple beetroot recipe for the winter with herbs

You can prepare beetroot dressing for the winter in a very simple way, without even pre-cooking the vegetables. But in this case, for a good preservation of the workpiece, long-term sterilization is required. But vegetables prepared according to this recipe will retain a maximum of useful substances.

To prepare you will need:

• 1,2 kg beet;
• 1 kg of tomatoes;
• 800 g carrots;
• 1 kg onions;
• 0,5 kg of bell pepper;
• 150 g of garlic;
• 300 g of greens (parsley, dill, cilantro);
• 150g rock salt;
• 300 grams of sugar;
• 150 ml 9% vinegar;
• 400 ml of vegetable oil.

The process of preparing beetroot according to this recipe is simple:

1. All vegetables are washed, freed from the peel, tails and seeds and cut into small oblong pieces. You can use a grater, and for tomatoes – and a blender.
2. In a large container, all crushed products are mixed, spices, vegetable oil and vinegar are added.

   

3. Mix thoroughly until smooth and leave in the room for a couple of hours.
4. Lay out the juiced workpiece in prepared clean half-liter jars, cover with steamed lids and place in a wide saucepan for sterilization.
5. The pot is put on fire. From the moment the liquid boils in the pan, at least 20 minutes should pass.
6. Banks roll up.

Beetroot in jars for the winter without sterilization

According to this recipe, all the ingredients for beetroot are carefully fried one at a time in a pan and then mixed into one whole. It turns out very tasty, and it is quite possible to do without sterilization.

You need to prepare:

• 1,3 kg beet;
• 0,5 kg carrots;
• 0,5 kg of onions;
• 0,7 kg of tomatoes;
• 30 g of garlic;
• 0,4 kg of sweet pepper;
• 80 grams of sugar;
• 45 g salt;
• 200 ml of vegetable oil;
• 50 ml 9% vinegar;
• ½ tsp citric acid.

To somewhat speed up the process of passivating vegetables, it is advisable to use two containers at the same time. For example, 2 frying pans or a frying pan and a deep saucepan.

1. At the preparatory stage, all vegetables, as usual, are washed, cleaned of all excess and cut into pieces of the usual size and shape.

   

2. Heat half the dose of oil in one container and put onions there for frying.
3. In the second container, peppers are fried in the remaining oil.
4. The fried onion is moved with a slotted spoon to a separate container, and carrots are laid out in its place.
5. In the same way, pepper is replaced with beets, to which tomatoes are soon added.
   Important! During the stewing of beets, citric acid crystals, diluted in a small amount of water, are added to it to preserve the color.
6. A mixture of tomatoes and beets is stewed for the longest time – until completely softened, about 20 minutes.
7. Finally, all vegetables are collected together, spices and garlic are added and stewed for another quarter of an hour.
8. At the end, vinegar is added, the mass is boiled to a boil and immediately laid out in sterile dry jars, instantly corking them for the winter.

Harvesting beetroot for the winter with cabbage

To facilitate the cooking process, beetroot is often cooked with cabbage.

The recipe will require:

• 1 kg beet;
• 1 kg of white cabbage;
• 1 kg carrots;
• 0,5 kg of onions;
• 0,5 kg of tomatoes;
• 1 bunch of parsley (about 50 g);
• 30 ml of vinegar 9%;
• 100 grams of sugar;
• 90 g salt;
• 300 ml of vegetable oil.

The method of preparing beetroot is unusually simple:

1. Vegetables are washed, cut and all at the same time, with the exception of parsley, are placed in one pan.
2. Add oil and salt and simmer for about 40 minutes.
3. Chopped parsley is added to the pan and stewed for another quarter of an hour.
4. Finally, vinegar and sugar are added, steamed a little more and distributed in prepared jars for tight twisting for the winter.

Beetroot recipe for the winter without cabbage

If for some reason you want to make beetroot for the winter without cabbage, then you can use the previous recipe, having previously removed cabbage and vinegar from the composition of the ingredients. The amount of salt and sugar can also be slightly reduced.

Delicious beetroot recipe for the winter with apples

According to this recipe, you can cook a delicious universal dish for the winter. It can equally well serve as a dressing for first courses, and as an independent snack-salad to the table.

Prepare:

• 1,7 kg beet;
• 700 g of apples (preferably Antonovka);
• 700 g bell pepper;
• 700 g carrots;
• 700 g of tomatoes;
• 700 g onions;
• 280 grams of sugar;
• 100 g salt;
• about 200 g of fresh herbs;
• 250 ml of vegetable oil;
• 100 ml 9% vinegar.

Preparation:

1. Beets, carrots and apples are washed, peeled and seeds are peeled and ground on a coarse grater.
2. Peeled peppers are cut into strips, onions are chopped into half rings, and peeled tomatoes are cut into cubes.

   

3. All vegetables are mixed in a saucepan with sugar and salt, heated to a boil and boiled over low heat for 20 minutes.
4. Chopped greens are added, vinegar is poured in and heated again until boiling.
5. They are laid out in small glass containers, which are sterilized after boiling water for 15 to 25 minutes, depending on the volume of the container.

Cooking beetroot for the winter in a slow cooker

A slow cooker can be of some help in preparing beetroot for the winter, although you will still have to clean and cut vegetables with the help of other kitchen appliances.

You need:

• 500 g of beets, onions, carrots and tomatoes;
• 30 g salt;
• 160 g of vegetable oil;
• 50 grams of sugar;
• 30 ml of vinegar 9%;
• 80 ml of water;
• 3 lavrushkas;
• 4-5 allspice peas.

Preparation:

1. Prepare vegetables in the usual standard way.
2. Place the grated carrots, beets and onions, cut into rings, into the bowl of the multicooker.
3. Pour in the same water, oil and 1/3 of the entire amount of vinegar provided for in the recipe.
4. Stir, and turn on the “stewing” program for 20 minutes with the lid closed.
5. After the beep, add any chopped tomatoes, spices, spices and the remaining amount of vinegar.
6. Turn on the “extinguishing” program again for 50 minutes.
7. Distribute the hot vegetable mass in sterile jars, roll up for the winter.

Beetroot storage rules

Beetroot can be stored in any cool and dark place. It is best to use the blank within 12 months from the date of seaming.

Conclusion

Beetroot for the winter in jars will help any housewife save time and effort in everyday worries about how healthy and tasty it is to feed a family.