From beets, you can cook a variety of blanks for the winter. Canned beets are used not only as an independent dish, but also added to borsch or a cold store. In addition, you can preserve beets along with other vegetables in the form of salad or caviar.
Pick your recipe
You will need
- Pickled Beets:
- - 10 half liter cans
- - 5 kg of beets
- - 0.5 kg of sugar
- - 1.5 tbsp. tablespoons coarse salt
- - 2 tbsp. cloves
- - 0.5 l of beetroot broth
- - 300 ml of nine percent vinegar
- - 2 heads of garlic
- Beetroot caviar
- - 5 liter cans
- - 3 kg of beets
- - 0.3 kg of carrots
- - 3 medium onions
- - 70 g of tomato paste
- - 1 tbsp. spoon of sugar
- - 1 tbsp. spoon of salt
- - hot pepper to taste
- refined cooking oil for frying
- Beetroot, cabbage and carrot salad:
- - 10 half liter cans
- - 2 kg of beets
- - 2 kg of white cabbage
- - 0.5 kg of carrots
- - 0.5 kg of onions
- - 2 liters of vegetable broth
- - 4 tbsp. tablespoons of sugar
- - 2 tbsp. tablespoons of salt
- - 6 tbsp. tablespoons nine percent vinegar
Instruction manual
1
Pickled beets
Rinse the beets thoroughly. Put the beets in a large saucepan, fill with water, cover the pan with a lid and put it on high heat. When the water boils, reduce the heat to a minimum and cook the beets until cooked. Small tubers are boiled for about half an hour, medium 40-50 minutes, large - 1-1.5 hours. Drain the beetroot broth, cool and peel the beets. Cut the beets in circles 1-1.5 cm thick and lay them in sterilized jars. Peel the garlic, put in each jar 2-3 coarsely chopped cloves of garlic. Cook the brine. To do this, boil beetroot broth, vinegar, salt and sugar in a saucepan. Pour the beets in jars with the resulting marinade and roll them up with sterilized metal lids. Place the jars in boiling water so that they are completely submerged. After 10 minutes, remove the cans, cool and store in a cool place.
2
Beetroot caviar
Peel the onions, chop them into small cubes and fry in a small amount of vegetable oil until golden brown. Wash and peel the carrots with beets, grate them on a medium grater and fry in a small amount of vegetable oil until tender. Combine the fried onions and beets with carrots, add salt, sugar and tomato paste. Stir the caviar, put it on a slow fire and simmer for 10 minutes. Spread the finished caviar in sterilized jars and roll them with sterile lids. If you add hot red pepper to vegetables, you get sharp beetroot caviar. Store cans of beetroot caviar in a cool place.
3
Beetroot, Cabbage and Carrot Salad
Wash and peel the beets and carrots, boil until cooked, cool and peel. Do not pour the vegetable broth, it will be needed to prepare the brine. Cut the beets and carrots into strips. Peel the onion, cut it into rings. Chop the cabbage. Boil the remaining vegetable broth. Dissolve sugar and salt in it. Transfer all the vegetables to a deep pan, pour the vegetable broth and cook everything for 10 minutes. Add vinegar to the vegetables a minute before cooking. Arrange the salad in sterilized jars and roll them with sterile lids. Place the jars in boiling water so that the water covers them along with the lids. Boil the jars for 15 minutes. Cool the jars of salad and store them in a cool place for storage.