8 step-by-step recipes for beetroot marinade for the winter and storage instructions

With the onset of frost, the price of beets in grocery stores increases significantly, so it's best to plan ahead. Beetroot marinade is a delicious winter snack, with simple and quick recipes. Furthermore, the vegetables retain all their valuable nutrients after cooking.

Features of preparing beetroot marinade

There are several important guidelines to keep in mind when preparing this snack:

1. To ensure the root vegetable marinates well, it should be chopped as finely as possible.
2. The marinade will be much tastier if you leave it in the cold.
3. The appetizer can be served as a side dish to various meat dishes, or simply eaten with bread.

Important! To preserve the product's beneficial properties as much as possible, you should can raw beets, but keep in mind that this marinade will have a noticeable crunch.

The best recipes for winter

There are several options for making winter snacks that differ in the taste and aroma of the original product.

Classic method of preparation

Component structure:

• 2 kg of root vegetables;
• 1 tbsp. sugar;
• 1 tbsp. salt;
• 1 liter of water;
• 60 ml bite;
• 7 hot peppers;
• 3 bay leaves.

Sequence of actions:

1. Wash the beets, boil or bake in the oven, then cool and grate.
2. Place the vegetables in jars and add spices.
3. Pour water into a separate container, add sugar, salt, wait until it boils and pour in a little vinegar.
4. Fill the jars to the brim with marinade and roll up.

Preparing a marinade from boiled beets

List of main products:

• 2 kg beets;
• 1 liter of water;
• 1 tbsp. salt;
• 1 tbsp. sugar;
• 1 tbsp. vinegar.

Manufacturing technology:

1. Wash the main ingredient, removing any small debris, and place it in a pot of water on the stovetop. Bring to a boil. Cook for 2 hours, checking regularly to avoid overcooking.
2. Place them under cold water to cool thoroughly, peel them with a knife.
3. Grate the fruit using a special grater for Korean carrots, or you can use a regular grater.
4. Combine water with vinegar, add salt, sweeten and place on the fire and cook until the spices dissolve.
5. Fill the jars with beets and top them up with brine, seal with lids, and store in a warm place. Once the mixture has cooled completely, store it.

Prepare a marinade with garlic

Component composition:

• 600 g beets;
• 2 tbsp thyme;
• 2 tbsp garlic;
• 2 onions;
• 100 ml vinegar;
• 400 ml of water;
• 1 bouillon cube;
• 3 tbsp. sugar;
• salt;
• 1 tsp mustard (seeds).

The recipe involves the following steps:

1. Bring water to a boil and add salt to taste. Add the washed vegetables, half the required amount of thyme, and cover with a lid.
2. Cook for 45 minutes. Remove the beets from the water and let cool.
3. Peel the cooled root vegetable and chop it using any convenient method.
4. Peel the onion and cut into rings. Remove the dry layer from the garlic and chop into slices.
5. Pour water into a saucepan, bring to a boil and add a bouillon cube, stir well and turn off the heat, pour vinegar, sugar, salt, mustard and thyme into the broth, wait until it boils.
6. Add onion and garlic, cook for another 1 minute, add beets and boil for a few more minutes.
7. Fill the jars to the brim with the prepared marinade and seal with a lid.

Recipe for a multicooker

Set of products:

• 2 beets;
• 1 onion;
• 100 ml tomato juice;
• 1 garlic;
• 2 tbsp. sugar;
• 2 tbsp. vegetable oil;
• salt, spices.

Step-by-step recipe:

1. Wash the vegetables, place them in a multicooker bowl, and cover with water.
2. Turn on the “Steam” mode for 30 minutes.
3. Peel and finely chop the onion and garlic.
4. After half an hour, when the beets are cooked, add more water, oil, the remaining vegetables and turn on the “Bake” mode for 20 minutes.
5. Then add the tomato and spices and cook in the same mode for no more than 15 minutes.

Preparation without vinegar

Components and their proportions:

• 1 liter of water;
• 2 tbsp. salt;
• 1 tbsp. sugar;
• 1.5 tsp citric acid.

Recipe step by step:

1. Cook the root vegetable until done, periodically checking the degree of softness with a knife.
2. Let the vegetable cool and chop into cubes, tamp into jars.
3. Combine water with salt and sugar, bring to a boil and add citric acid.
4. Pour the marinade into the beetroot containers to the brim and close using a lid.

Marinade without sterilization

Main components:

• 2 kg beets;
• 2 tbsp. vinegar;
• 8 tbsp. sugar;
• 2 tsp salt;
• 8 cloves;
• bay leaf.

Culinary processes:

1. Wash the root vegetable thoroughly with a sponge and cut off the tops.
2. Cook until fully cooked over medium heat for 30 minutes, checking for doneness with a knife.
3. Pour the decoction into a separate container. The volume should be 1 liter.
4. Let the vegetables cool, then chop them into cubes or strips. Distribute the chopped vegetables among clean jars.
5. In a separate container, combine the remaining broth, sugar, season with salt, and pour in the vinegar. Bring to a boil.
6. Pour the marinade into containers and close the lid tightly.

In sterilized jars

Necessary components:

• 1 kg beetroot;
• 200 g onions;
• 1 liter of water;
• 50 g salt;
• spices.

The manufacturing process includes certain stages:

1. Boil the washed beets until done, then chop into cubes.
2. Peel the onion and cut into rings.
3. Pour spices into the bottom of the pan and place vegetables on top, alternating onions and beets.
4. Place on fire, add salt, pour in water.
5. Cover with a lid.
6. Sterilize for 1 hour, roll up and store.

Korean-style beetroot marinade

Component composition:

• 1 kg beetroot;
• 3 tbsp. vinegar;
• 1 garlic;
• ½ tsp pepper;
• 1 tsp coriander;
• 1 tbsp. sugar;
• 1 teaspoon salt;
• 3-4 tbsp. vegetable oil.

Sequence of actions:

1. Wash the root vegetable, remove the tops, and put it to boil in boiled water until half-cooked.
2. Let the vegetable cool, chop into strips, add salt and sugar, add vinegar and leave for 30 minutes at room temperature so that the preparation is soaked and releases juice.
3. Add all the spices and garlic.
4. Heat oil in a frying pan and pour it into a container with beets.
5. Pour the prepared marinade into jars and sterilize for 10 minutes. Then seal with lids.

Duration and storage rules

Store home-canned food in a cool, dark place with low humidity for no more than 1 year.

Advice! It is recommended to store the opened product in the refrigerator for no more than 7 days.

Beetroot marinade is gaining popularity every day. This healthy vegetable can be used to create a delicious preserve. Simply choose the right option from the collection provided, and then enjoy a homemade snack this winter.