Pickled beets for cold borscht for the winter

Preparations for the winter are made by all housewives who take care to preserve the harvest by winter. In the cold period, you can quickly cook any soup or salad, if there is a blank. Pickled beets for the winter for the refrigerator will help you prepare a delicious cold borscht that will perfectly saturate the whole family.

How to pickle beets for cold borscht correctly

To pickle a root crop, you need to choose the right vegetable. It should be a table variety, preferably a small size. The product must be free of signs of disease, as well as exceptionally fresh and strong. The fruits should be washed well and also prepared. If the vegetable is large, then for faster cooking it must be cut into several parts.

For harvesting, you need to prepare banks. Be sure to wash the containers with soda, and then sterilize. This can be done in the oven or over steam. It is important that the jars are all clean and heat-treated. Then the harvest will stand all winter.

Beets marinated for borscht have several recipes. It all depends on the personal preferences of the hostess, as well as on the desired result. The most commonly used preservative is 9% vinegar. If there is a more concentrated essence available, then it must be diluted to the desired concentration. Or just reduce the amount indicated in the recipe.

The classic recipe for pickled beets for the refrigerator

Pickled beets for cold borscht are prepared according to a variety of recipes. But at the same time there is a classic version, which is the most commonly used. Ingredients for the preparation for the refrigerator:

• 1,5 kg of fresh root crops;
• pure water – 1 liter;
• table salt – 30 g;
• 5 large spoons of granulated sugar;
• table vinegar 9% – half a glass;
• 10 peas of black pepper.

Step by step looks like this:

1. The fruits must be peeled, washed, and also cut into cubes.
2. Place in saucepan for 20 minutes.
3. Pour water into a saucepan separately and add salt, pepper, vinegar, sugar.
4. Boil.
5. Fill jars with beets and top with marinade.

You can immediately roll up the workpiece and then wrap it in a warm blanket. So the workpiece can cool more slowly, and after a day you can safely lower it into the cellar for subsequent storage.

Beets for the winter for cold borscht with herbs

Making pickled beets for cold borscht with herbs is not difficult. The products are selected the same as in the classic recipe, greens are simply added. Then the refrigerator becomes even tastier and more fragrant. The ingredients needed are:

• kilogram of root crop;
• a liter of clean water;
• 50 g of salt and granulated sugar;
• 100 ml vinegar 9%;
• parsley.

You can add dill greens to the taste of the hostess. The cooking process consists of several stages:

1. Rinse the root crop and cut into 4 parts.
2. Boil 20 minutes after boiling.
3. Grate on a coarse grater.
4. Add finely chopped greens.
5. Prepare a brine from water, salt and sugar, boil everything, add vinegar to the boiling marinade.
6. Arrange the beets in hot, prepared jars, pour boiling marinade.

Close the workpiece tightly and immediately wrap it in a warm towel.

How to marinate beets for cold spiced borscht

Pickling beets for cold borscht is perfectly foreseen with the addition of various spices. The taste of such a blank turns out to be original, the refrigerator in winter will please any gourmet.

Ingredients for a delicious recipe:

• kilogram of beets;
• litere of water;
• 0,5 tsp cinnamon;
• 50 grams of salt and sugar;
• 6 peas of black pepper;
• 3 leaves of laurel;
• 100 ml of vinegar;
• 4 pieces of cloves.

Preparing the original blank is simple:

1. Boil the root vegetable for 20 minutes.
2. Grate on a coarse grater.
3. Arrange in clean, sterilized jars.
4. Then prepare the marinade: boil water and add all the spices, salt, sugar, vinegar.
5. Vinegar must be poured before boiling the marinade.
6. Pour the hot marinade into jars of beets and roll up immediately.

Then turn the jars upside down with lids to check the tightness, leave under a warm blanket for a couple of days. After that, you can leave for long-term storage.

How to quickly pickle beets for borscht

Pickling beets for borscht for the winter can be turned into a quick process that does not take much time and will be available even for a novice hostess.

Products for a quick recipe:

• kilogram of raw root crop;
• litere of water;
• 50 grams of granulated sugar and salt;
• 100 ml of vinegar.

The preparation steps are:

1. Grate the beets on a coarse grater.
2. Expand in banks.
3. Prepare a marinade from water, salt and sugar.
4. Before boiling, it is necessary to introduce vinegar into the marinade.
5. The resulting marinade should be poured over the beets, immediately rolled up.

The cooking time is reduced by half an hour, which in other recipes is used for cooking the root crop. If the jars are sterilized well, and the marinade is poured boiling, then the workpiece will be stored for a long time. It is enough to let the preservation cool as slowly as possible, and then, after a few days, calmly lower it into the basement or cellar.

Rules for storing beets pickled for the refrigerator

Any preservation that remains for the winter must be stored under certain conditions. Then the shelf life will be at least six months. First of all, it should be a dark room. Conservation does not like direct sunlight. Therefore, it is recommended to store in dark rooms or on buried shelves. Temperature is also important. In the preservative storage room, it should be no more than 15 °C, but also not fall below +3 °C. This is especially important for balconies in the apartment. They must be insulated so that in winter the temperature does not fall below zero.

The best option for safety is a cellar or basement. If it is necessary to store blanks in an apartment – an unheated pantry or a balcony. It is important that there is no high humidity in the room.

Conclusion

Pickled beets for the winter for the refrigerator is an excellent preparation that requires a minimum amount of food, little time. The hostess will be able to cook cold borscht in winter quickly and inexpensively. And most importantly, it will be a useful product, since in winter the root crop is not only expensive, but also not so fresh. The main thing is to properly preserve the preservation, and for this it is important to hermetically close the workpiece, cool it properly and only then send it to storage. This is an important technological point in pickling any vegetable.