Beets for vinaigrette for the winter

In winter, you often want to try some salad made from fresh natural vegetables, and not store-bought products that are stuffed with harmful substances and various antibiotics. Beets for vinaigrette for the winter in jars are a great alternative to this problem, since such preservation will not only be tastier, but also healthier.

How to preserve beets for the winter for vinaigrette

Canned beets will be delicious no matter how they are prepared, as this is the kind of product that gets better after being stored in a jar for a long time. It retains almost all of its beneficial properties and is perfect not only for vinaigrette, but also for other salads too.

Before you start cooking, you must not only carefully study the recipes, but also thoroughly know each process. Then, according to the recipe, determine which ingredients are needed and prepare them for cooking. To do this correctly, you need to follow the recommendations of experienced housewives, which will greatly simplify the task:

1. When choosing the main ingredient, small fruits should be preferred, and it is better that they are of the same size, about 10 cm in diameter, so they will boil evenly.
2. All vegetables must be carefully sorted out, removing fruits with any visible damage. Rinse thoroughly afterwards using running water to remove dirt as much as possible.
3. Before cooking, you need to pour the vegetables using warm water and leave to soak for several hours. It is important not to damage the peel, in order to avoid the loss of all useful and nutrients. Peeling and removing tails from vegetables is not recommended.
4. During the cooking process, you can add sugar and table vinegar, this will prevent the root crops from losing their beautiful color.
5. If you rinse boiled vegetables under ice water, you can easily get rid of the skin.

Canning does not take much time if all the necessary processes are carried out correctly.

The classic recipe for preserving beets for vinaigrette

Canned beets for vinaigrette according to the classic recipe will be an excellent auxiliary component in the preparation of salads, and especially for vinaigrette. To create a conservation, you need to take:

• 2 kg beet;
• 1 L of water;
• 2 tsp vinegar;
• 1 L of water;
• 55 grams of sugar;
• 55 g salt;
• 10 peppercorns;
• 3 pcs. bay leaves;
• ½ tsp cinnamon.

Recipe sequence:

1. Prepare the root crop: boil it, let it cool.
2. Chop the product into cubes and send to the jar.
3. Bring water to a boil, in which dissolve sugar and salt.
4. After 10 minutes, add cinnamon, bay leaf, close the lid and leave to infuse.
5. Boil the brine again and pour into jars, hold for 20 minutes without closing.
6. Drain all the liquid from the jars and bring back to a boil.
7. Again, pour the vegetable composition and cork.

Beetroot recipe for winter vinaigrette with mustard seeds and cloves

Beets preserved for vinaigrette will not lose their integrity and juiciness even after prolonged heat treatment. If desired, you can vary the spiciness of the product, depending on your own preferences, by adjusting the content of pepper.

A set of products:

• 1 kg of root crops;
• 1 L of water;
• 1 Art. l salts;
• 2 Art. liter. sugar;
• 4 peas of allspice and black peppers;
• 9 mustard seeds;
• 3 cloves;
• ½ st. l. vinegar.

How to make a delicious recipe:

1. Boil the root crop and, having cooled, cut into small cubes.
2. Divide into sterilized jars.
3. Boil the marinade with the addition of sugar and water, after boiling add all the other spices, cook for 10 minutes.
4. Pour into jars, pour in vinegar, roll up.

Harvesting for the winter: beets for vinaigrette with lemon

Thanks to the addition of a small amount of lemon juice, the workpiece will become tastier and more aromatic. Vinaigrette prepared according to this recipe will impress everyone due to its taste.

Main components:

• 1 kg beet;
• 25 g horseradish root;
• 100 grams of sugar;
• 200 g of water;
• 3 tsp lemon juice;
• 1 tsp. salt.

Cooking process:

1. Boil the washed root crops, then cool.
2. Grind the peeled horseradish root using a food processor and combine with diced beets.
3. Add sugar, salt, lemon juice to the water.
4. Pour vegetables with marinade and send to jars.

Baked beets for vinaigrette in jars for the winter

The workpiece is perfectly stored for a long time, without losing juiciness, freshness. Suitable not only for vinaigrette, but also for other salads, first courses. With such heat treatment, a maximum of useful properties is preserved.

Required components:

• 700 g of beets;
• 1 tsp. salts;
• 4 Art. liter. sugar;
• 1 lemon;
• 70 ml of vegetable oil.

The cooking recipe includes the following processes:

1. Bake beets prepared in advance in the oven in foil at 180 degrees for about half an hour.
2. Cool, peel and cut into small cubes.
3. Mix with sugar, salt, butter, lemon juice, send to a frying pan and simmer for no more than 20 minutes.
4. Pour into jars and close using lids.

How to store beets for vinaigrette

You need to store such blanks for vinaigrette in the right conditions. The ideal temperature regime should be from 3 to 18 degrees, the humidity is moderate. In order to preserve products, you can use the cellar, pantry or refrigerator. Store preservation for vinaigrette for no more than 2 years. Keep refrigerated for up to 2 weeks after opening.

Conclusion

Beetroot for vinaigrette for the winter in jars is a useful preparation that will help out the hostess if necessary, quickly prepare a salad. The unsurpassed taste and aroma of the dish prepared on the basis of this preservation will impress every lover of a tasty and satisfying meal.