24 Best Recipes for Preserving Beets for the Winter

Beets are a healthy vegetable. Due to the high amount of vitamins, valuable elements, and other beneficial compounds found not only in the roots but also in the stems, they are often used in dietary nutrition and for medicinal purposes. Root vegetables have a beneficial effect on the digestive system. Therefore, there are many recipes for beet preserves for the winter.

What can you make from beets for the winter?

This versatile vegetable is used for both the root and the tops. It can be pickled, used in borscht, vinaigrette, and other salads. The stems and tops are eaten on their own or as a salad ingredient.

Which beets to choose for winter preparations?

The success of your preparations depends on the quality of your root vegetables. Recommended:

• choose root vegetables of the same size for even cooking;
• must be free from damage and mold, otherwise they will acquire an unpleasant smell and taste after cooking;
• to keep the beets red, add a little sugar and 2-3 tablespoons of vinegar to the water while boiling;
• To make the vegetable easy to peel, you need to pour cold water over it.

The best recipes

This healthy vegetable can be used to make many delicious preparations that will come in handy if unexpected guests arrive.

Preparation for vinaigrette in jars

These preparations are perfect for quickly making a vinaigrette. They can also be eaten as an appetizer, as they're delicious.

Required:

• boiled beets – 0.8 kilograms;
• lemon - one;
• salt – 15 grams;
• olive oil – 75 milliliters;
• granulated sugar – 35 grams.

Scheme of actions:

1. Peel the vegetable and cut into cubes.
2. Place in a saucepan, add granulated sugar and salt, pour in the oil, add lemon juice, and simmer for 10 minutes.
3. Place into clean containers and sterilize for 10 minutes.
4. Tighten the lid tightly.

With coriander

This savory preserve will appeal to discerning gourmets. Prepare according to the previous recipe. For the specified amount of ingredients, you'll need 10-12 grams of coriander.

Beets and beans for winter borscht

This preparation is made according to the vinaigrette recipe above. Incidentally, it can also be used in a salad. The ingredients listed require 250 grams of cooked beans.

Recipe without sterilization

For preserving whole vegetables, it is recommended to choose small fruits, about 5 centimeters in diameter.

You will need:

• boiled beets – 1 kilogram;
• salt – 1.3 tablespoons;
• pepper – 5-6 peas;
• water;
• vinegar – ½ cup.

Scheme of actions:

1. Peel the root vegetables, place them tightly in clean containers, pour in boiling liquid, and let stand for a quarter of an hour.
2. Drain the liquid and prepare the marinade from it: add the specified ingredients and boil.
3. Pour vinegar into the jars and fill. Seal tightly, turn upside down onto the lids, and cover to keep warm.

Grated pickled beets for cold borscht in jars

Components:

• boiled beets – 1 kilogram;
• allspice – 5 peas;
• bay leaf – 3 pieces;
• granulated sugar – 45 grams;
• water – 0.8 liters;
• salt – 25 grams;
• vinegar – 60 milliliters.

Scheme of actions:

1. Peel the vegetable, grate it, and place it in clean containers.
2. Prepare the marinade from the specified ingredients and pour into containers.
3. Sterilize the jars for 10 minutes, close tightly.

Pickled beets with garlic

These preserves have a piquant, spicy flavor. Prepare according to the previous recipe. For the specified amount of ingredients, you'll need 4-5 cloves of minced garlic.

Preparation for soups and stews

Preserving the stock allows you to save time when preparing soups. The recipe above (for borscht) is used.

If desired, the vegetable can be chopped instead of grated.

Pickled beets

Components:

• boiled beets – 1.2 kilograms;
• salt and granulated sugar - 30 grams each;
• garlic – 2 cloves;
• vinegar – 65 milliliters.

Scheme:

1. Cut the peeled vegetables into slices and place them in jars. Add pieces of garlic.
2. Add salt and granulated sugar to 0.5 liters of liquid, bring to a boil, pour in vinegar and pour into containers, roll up.

Sweet beets with zucchini for the winter

In this recipe, you can replace the sweet ingredient with honey. The dish will acquire a piquant honey flavor.

Necessary:

• boiled beets – 1 kilogram;
• onion and zucchini – 0.8 kilograms each;
• vinegar – 2/3 cup;
• sunflower oil – 60 milliliters;
• sugar – 0.15 kilograms;
• salt – 25 grams;
• allspice and black pepper - 7 grams each;
• bay leaf.

Scheme:

1. Grate the peeled root vegetables and zucchini. If the zucchini has seeds, remove them.
2. For the marinade: pour the specified ingredients into 0.5 liters of liquid and bring to a boil.
3. Peel the onion and cut into cubes.
4. Place all vegetables in the marinade and simmer for 7-10 minutes.
5. Place in dry, sterilized containers and seal.

Recipe with citric acid

The acid acts as a preservative.

Ingredients:

• boiled beets – 1-1.3 kilograms;
• black pepper – 7 peas;
• bay leaf – 3 pieces;
• salt – a tablespoon;
• acid – 1/3 teaspoon;
• granulated sugar – 2.5 tablespoons.

Preparation:

1. Peel the root vegetables and cut into cubes or strips.
2. Prepare the brine: pour the specified ingredients into 0.5 liters of liquid, add the beets, and simmer for 7-10 minutes.
3. Place in a sterilized container, pour in the remaining brine, and seal tightly.

Pickled root vegetable stems

You can make preserves not only from the roots, but also from the stems. Both the tops and roots are used.

Necessary:

• stems – 1 kilogram;
• dill – 2-3 umbrellas;
• black pepper – 3-4 peas;
• bay leaf;
• salt – a tablespoon;
• vinegar – 30 milliliters;
• sugar – 2.3 tablespoons.

Sequence of actions:

1. Remove the leaves and cut the stems into 7-8 cm strips.
2. Place in clean containers, adding a sprig of dill to each. Add a clove of garlic, if desired. Pour boiling water over the mixture. Let stand for 10 minutes.
3. Drain the liquid and prepare a marinade using the ingredients listed above. Boil for 2-3 minutes, then add the vinegar.
4. Pour the marinade over the stems. Sterilize the jars for 10 minutes, then seal.

With sorrel

Green tops can be prepared with sorrel – ideal for green borscht.

Necessary:

• green;
• salt – 15 grams;
• granulated sugar – 45 grams;
• vinegar – 60 milliliters.

Scheme:

1. Finely chop all the greens and place in jars.
2. Dissolve the specified ingredients in a liter of water, bring to a boil and pour over the herbs.
3. Sterilize for 10 minutes, close.

Korean salad

Such vegetable preserves are in demand in winter.

Necessary:

• beets – 1.3 kilograms;
• vinegar – 60 milliliters;
• salt – 1.5 tablespoons;
• granulated sugar – 25 grams;
• black pepper – the tip of a knife;
• sunflower oil – 80 milliliters;
• garlic – 3 cloves.

Actions:

1. Boil the vegetable, but do not overcook it; it should be firm.
2. Grate on a suitable grater. Sprinkle with pepper, salt, granulated sugar, and pour in vinegar.
3. Chop the garlic, place it on the beets, pour in hot oil. Stir.
4. After 10 minutes, place into prepared jars.
5. Sterilize the containers for 10 minutes, close.

Cooking with mushrooms

You will need:

• boiled beets – 1 kilogram;
• mushrooms – 0.4 kilograms;
• salt – 25 grams;
• onion - one;
• sugar – 35 grams;
• vinegar and oil for frying - 45 milliliters each.

Subsequence:

1. Wash the mushrooms and cut into cubes.
2. Dice the onion, sauté until golden, add the mushrooms. Fry until done.
3. Peel the root vegetable, cut into cubes, combine with mushrooms, add salt, sugar, and simmer for 10 minutes.
4. Pour in vinegar and distribute into prepared containers.
5. Sterilize for 10 minutes, close.

Beetroot caviar with apples

Components:

• boiled beets – 1 kilogram;
• apples – 0.3 kilograms;
• citric acid – 5-7 grams;
• sugar – 2.5 tablespoons;
• salt – 25 grams;
• black pepper - on the tip of a spoon.

Actions:

1. Grind the apples (peeled) and root vegetables in a meat grinder.
2. Add salt, sugar, pepper, and acid. Simmer for 20 minutes.
3. Place in a sterilized container and close.

Piquant caviar

Preserving caviar according to this recipe is not complicated, and lovers of spicy and piquant appetizers will appreciate the caviar.

Ingredients:

• boiled beets – 1.4 kilograms;
• onion;
• garlic – 4 cloves;
• hot pepper (optional);
• coriander – ½ teaspoon;
• black pepper – the tip of a knife;
• citric acid – 0.5 teaspoon;
• curry, parika.

Subsequence:

1. Chop the onion and sauté until soft.
2. Mince the peeled root vegetables, onion, and garlic, then add all the ingredients listed. Simmer for 20 minutes.
3. Place in a sterilized dry container and close.

Recipe for Nezhenka Caviar

This preparation will appeal to both children and adults.

Required:

• beets – 1 kilogram;
• eggplants – 0.8 kilograms;
• apples – 0.4 kilograms;
• sugar – ½ cup;
• citric acid – ½ teaspoon;
• salt – a tablespoon;
• olive oil – 110 milliliters.

Actions:

1. Peel the apples. Cut the ingredients into small cubes. You can grate the beets.
2. Add salt, acid, sugar, pepper, pour in oil, simmer for 35 minutes.
3. Beat with a blender, simmer for 5 minutes.
4. Place in a sterilized container and seal.

Unsterilized beetroot salad with carrots, peppers, and onions

Ingredients:

• boiled beets – 1.3 kilograms;
• salt – a tablespoon;
• citric acid – 7 grams;
• carrots, peppers – 0.3 kilograms each;
• sugar – 2.3 tablespoons;
• oil for sautéing – 45 milliliters;
• bulb.

Subsequence:

1. Grate the peeled root vegetable.
2. Finely chop the vegetables and sauté in batches.
3. Combine everything, add acid, salt and sugar.
4. Simmer for 20 minutes, place in sterilized containers and cover.

Beetroot juice variant

You can preserve beetroot juice concentrated, and in winter dilute it 1 to 3. To do this:

1. Use a juicer to make juice, add salt and granulated sugar to taste.
2. Boil for 5 minutes, pour into sterilized containers, close.

Fermented snack

Components:

• beets – 1.3 kilograms;
• water – 650 milliliters;
• salt – a tablespoon.

Scheme of actions:

1. Peel the root vegetables, cut into slices or pieces, and place in a jar.
2. Dissolve salt in water and bring to a boil.
3. Pour the marinade over the mixture and close with a nylon lid. After 10 days, the mixture is ready to eat.

Beets marinated in apple juice with plums

This preserve doesn't require vinegar, which makes it even healthier.

Necessary:

• carnation – 5 inflorescences;
• boiled beets – 1.6 kilograms;
• salt – 20 grams;
• plum – 0.6 kilograms;
• juice – 1.3 liters;
• sugar – 0.1 kilograms.

Subsequence:

1. Cut the peeled vegetable into rings and place in a jar.
2. Remove the pits from the plums, place them on top of the beets, and add the cloves.
3. Make a marinade from the juice, salt, and sugar. Pour the boiling liquid into the containers.
4. Sterilize the jars for 10 minutes, seal tightly.

With plums

Beets preserved with plums have a pleasant fruity tart aroma. Preparation instructions: Prepare according to the previous recipe. Use water instead of juice.

Finger-licking good recipe

Necessary:

• beets – 0.5 kilograms;
• carrots – 0.2 kilograms;
• sugar – 45 grams;
• salt – 15 grams;
• olive oil – 150 milliliters;
• vinegar – 35 milliliters;
• black pepper - on the tip of a knife.

Actions:

1. Peel and grate the vegetables. Place the saucepan in the pan, pour in the oil, add salt and sugar.
2. Simmer for 35 minutes. Place in sterilized containers and cover.

In Georgian

Necessary:

• beets – 0.7 kilograms;
• greens - bunch;
• cabbage – 1 kilogram;
• garlic – 2 cloves;
• hot and black pepper - on the tip of a spoon;
• sunflower oil – 45 milliliters;
• salt and sugar – to taste.

Scheme:

1. Cut the peeled root vegetables into slices. Coarsely chop the cabbage.
2. Place pieces of garlic on the bottom, layer the vegetables and chopped herbs.
3. Add salt, granulated sugar, pepper to 0.5 liters of liquid, bring to a boil, pour over vegetables.
4. Marinate for 2-3 days.

Shelf life and storage rules for blanks

Canned vegetables can be stored at room temperature for 6 to 8 months, or up to a year in the refrigerator. Uncooked (pickled) snacks should be refrigerated for 2 to 3 months.