Home Berries Boiled grated beets for the winter in jars. Beets for the winter - recipes in jars are very tasty - pickled, canned, beet salad and dressing. How to store a vegetable in the winter at home

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Boiled grated beets for the winter in jars. Beets for the winter - recipes in jars are very tasty - pickled, canned, beet salad and dressing. How to store a vegetable in the winter at home

Beetroot snack for the winter is an original and versatile preparation. It can be used for salad or borscht, as an appetizer with vodka or caviar for a sandwich, and some recipes can also be served as a dessert.

You can add absolutely any vegetables or even berries to beets in an appetizer. And making a salad for the winter with beets is no more difficult than usual. .because the technology of preparation of this snack is the same as usual. We clean the vegetables and have a good opening, send them to sterilized jars, roll them up.

By the way, it is sterilization that plays a dominant role in the preparation of canned salad. There are several sterilization options at once. Some put jars in the oven, many process jars in the microwave, and it is better to proceed as follows - sterilize the jars with the salad right away. To do this, lay out the salad in jars, cover them with lids. We put the cans in a deep bowl, pour water over the shoulders of the cans. Make sure that the cans do not touch each other and the sides of the dishes. It is better to put a towel on the bottom. We cover the jars with lids and turn on the fire. We sterilize for 10-20 minutes, depending on the cans.

How to make a beetroot snack for the winter - 15 varieties

This salad can be used as a substitute for the famous "horseradish" appetizer. It goes well with jellied meat and meat dishes.

Ingredients:

Beets - 4 kg
Garlic - 180 g
Horseradish - 400g
Sugar - 3 tbsp. l.
Salt - 1 tbsp l.
Vinegar - 1 tbsp. l.

Preparation:

Beets must first be boiled until half cooked. Then mince the beets and garlic. Grind horseradish with a blender. Put the pot with beets and garlic on the fire and bring to a boil adding sugar and salt. When the beets have boiled, add the horseradish, leave it on fire for another 20 minutes, then add the vinegar. Mix everything well. Now you can lay out the banks.

A delicious and simple recipe for those who know a lot about beets.

Ingredients:

Beets - 3 kg
Salt - 100 g
Vinegar 9% - 100 ml

Preparation:

Wash the beets and cut off the roots. Transfer to a saucepan, cover with cold water and put the pan on fire. Cook over high heat until tender. Then take out and cool. While the beets are cooling, cook the marinade. To do this, add salt and vinegar to 500 ml of water. Cook until boiling. Then remove from heat and let cool. We clean the beets and cut them into cubes. We spread the beets in jars and fill with marinade. We roll up the covers. Beets can be served as a side dish for meat dishes.

A very tasty and unusual option for salting cabbage.

Ingredients:

Cabbage - 2 kg
Beets - 0.4 kg
Carrots - 0.3 kg
Garlic - 4 tooth
Bay leaf - 2 pcs.
Vinegar essence - 150 ml

Preparation:

We clean the cabbage from old leaves and dirt. Cut off the rocker. Cut the beets into cubes and send them to the jar. Cut the chili peppers into small pieces and send them to the bottom of the jar. Cut the cabbage into small pieces. We put the cabbage in a jar. Cut the carrots into rounds. We spread the carrots in the next layer. Cut the garlic into small slices and spread it in the next layer. Then again we spread the beets, cabbage, carrots. Repeat the layers until the jar is full. Pour vinegar into a liter of water, add sugar, salt, peppercorns, bay leaf. Put the saucepan on the fire and bring to a boil. Pour the cabbage with boiling marinade. Add 2 tablespoons of vegetable oil to the jar. We roll up the can.

Bon Appetit.

This recipe will definitely remain on your menu. If you cook this salad at least once. Delicious cabbage with beets.

Ingredients:

Garlic - 120 g
Beets - 1 kg
Cabbage - 2 kg
Celery root - 1 pc.
Vinegar - 100 ml
Sugar

Preparation:

We clean the cabbage from old leaves, cut off the stalk. Cut into small cubes. We clean the beets and cut into circles 0.5 cm thick. Chop the garlic. Finely chop the celery. Put the salad in layers in a jar. Boil half a liter of water in a saucepan, add vinegar, sugar and salt. Mix well and remove from heat. Pour the marinade over the salad.

Bon Appetit.

Surely the name of this salad comes from the fact that this dish acts on anyone like a love potion, you want to eat again and again.

Ingredients:

Green tomatoes - 1 kg
Red tomatoes - 1 kg
Sweet pepper - 0.5 kg
Raw beets - 0.5 kg
Carrots - 0.5 kg
Onions - 0.5 kg
Sugar - 250 g
Vinegar - 40 ml
Garlic - 2 heads

Preparation:

Rinse and peel all vegetables well. On a coarse grater three beets and carrots. Cut the tomatoes into slices. Cut the onion into half rings. Cut the pepper into strips. Finely chop the garlic. Mix all the vegetables in a bowl, add sugar and salt. Mix well. Put on fire, simmer for 30 minutes. Fill in the oil 10 minutes before the end. Add vinegar 3 minutes before the end of cooking. Arrange the hot appetizer in the jars. Roll up and wrap up with a blanket.

Bon Appetit.

A very good option for making pickles. The recipe is for a 500 ml jar.

Ingredients:

Cherry - 250 g
Garlic - 2 heads
Small beets - 2 pcs.
Green onion - 2 stalks
Chili pepper - 1 tsp. L.
Dill
Parsley
Apple cider vinegar - 50 ml
Bay leaves - 2 pcs.
Barberry - to taste
Sugar
Juniper - 4 berries
Pepper

Preparation:

We pierce the cherry tomatoes with skewers and send them to a saucepan with 500 ml of water. Add chili, vinegar, salt and sugar. Marinate for 1 hour. In the meantime, prepare the rest of the vegetables. Peel the garlic. Cut the onion into long cloves. We clean the beets and cut into 4 parts. When the tomatoes are pickled, take out the toothpicks from them. We send beets to the marinade where the tomatoes were. Rinse the greens and chop finely. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. Put cherry, onion, garlic, tomatoes, berries in a jar and fill with marinade. We twist the jar.

Bon Appetit.

Such an appetizer will be a great help for any housewife. This appetizer can be used both for borscht and for salads. Very comfortably.

Ingredients:

Beets - 1 kg
Sugar - 4 tbsp. l.
Salt - 1 tsp
Lemon - 1 pc.
Oil - 4 tablespoons

Preparation:

Boil the beets and grate them on a coarse grater. Pour 120 ml of oil, 10 g of salt, 50 g of sugar into a saucepan. Squeeze the lemon juice out of the beetroot. Cook for 15 minutes. We lay out the salad on the banks.

It is very convenient! Season borsch with fresh vegetables harvested from summer. And it takes less time to cook your favorite dish.

Ingredients:

Carrots - 1 kg
Sweet pepper - 1 kg
Onions - 1 kg
Tomatoes - 1 kg
Beets - 1 kg
Vegetable oil - 400 ml

Preparation:

Peel and chop the vegetables. Pepper and carrot strips. Cut the onion into cubes.

Cut the tomatoes into small pieces. Grate beets. We put all the vegetables in one saucepan and cook slowly. Add vegetable oil, salt. After boiling for an hour, arrange the salad in sterilized jars.

We roll up the cans.

Bon Appetit.

A very tasty snack for sandwiches and more.

Ingredients:

Beets - 1 kg
Onions - 300 g
Tomatoes - 500 g
Spices
Bay leaf

Preparation:

Boil the beets until half cooked. Pass all vegetables through a meat grinder. Then combine all the vegetables in a bowl. Add bay leaves, sugar, salt, oil and spices. Simmer for 20-30 minutes. We lay out the salad in the jars. We twist and insulate.

Bon Appetit.

Delicious and very juicy salad for lovers of fresh vegetables in winter.

Ingredients:

Beets - 1 kg
Pumpkin - 1.8 kg
Tomatoes - 1.5 kg
Sweet pepper - 0.5 kg
Vinegar 6% - 100 ml
Garlic - 150 ml
Salt - 50 g
Sugar - 50 g
Parsley - 2 bunches

Preparation:

All vegetables are washed and cleaned. Three beets on a coarse grater. Cut the pumpkin into large cubes. Pass the garlic and tomatoes through a meat grinder. Chop the greens finely. In a liter of water, dilute the vinegar, salt and sugar. We collect vegetables in one saucepan and fill with marinade. We boil for about 1 hour. At the same time, we sterilize the jars and lids.

It is imperative to sterilize the lids, because they also collect dust and dirt that the human eye has not seen, so do not be too lazy to boil them in water.

We put the salad in jars and roll it up.

If you do not have a cold room, you can prepare a snack like this to save the beets for the winter.

Ingredients:

Beets - 3 kg
Tomatoes - 3 kg
Pickled cucumbers - 1 kg
Chili pepper - 2 pcs.
Salt - 60 g
Oil - 200 ml
Sugar - 100 g
Vinegar - 4 tablespoons
Garlic - 100 g

Preparation:

Boil the beets until tender. Sterilize banks. Let the tomatoes, cucumbers, chili and beets pass through a meat grinder. Stir vegetables into a saucepan and put it on fire. Add salt and sugar. After 10 minutes of cooking, add oil. Cook for another 20 minutes, add garlic. Add vinegar after 20 minutes. Remove from heat and place in hot jars.

Bon Appetit.

This salad has a very spicy taste, try it, you will also like it.

Ingredients:

Beets - 1 kg
Black currant - 250 g
Vinegar - 9% - 70 ml
Salt - 30 g
Cinnamon to taste
Cloves to taste
Pepper to taste

Preparation:

We clean and wash the beets. Cut into cubes. We put beets and currants in jars. Cooking the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour the salad over it. We put the cans in a large basin. Fill the jars with water up to the shoulders and turn on the fire. We boil with the lids covered for 15 minutes. Then we roll up and insulate.

Bon Appetit.

Pickled beets are not only tasty and quick preparation for the winter, but also very healthy.

Ingredients:

Beets - 1 kg
Vinegar - 50 ml
Sugar - 10 g
Black peppercorns.

Preparation:

We clean the beets and cut them into cubes.

Pour half a liter of water into a saucepan and put on fire. When the water boils, add salt, sugar, vinegar, bay leaf and pepper. Add the beets to the marinade. Mix well and immediately remove from heat. We spread the pickled beets in jars and fill with marinade. We sterilize for 15 minutes in a water bath. We roll up the cans.

If you keep the beets in boiling water longer, the beets will lose their beautiful color.

Ingredients:

Prunes - 0.5 kg
Beets - 1.5 kg
Apple juice - 1.2 l
Lemongrass leaves - 10 pcs.
Carnation - 5 pcs.
Sugar - 200 g
Salt - 20 g

Preparation:

We wash the beets and send them to boiling water to cook for 1 hour. Peel, cut into slices or cubes. Pour the prunes with boiling water and leave for 30 minutes. Dissolve salt and sugar in apple juice. Place the beets and prunes in the jars. Fill with apple juice. Add cloves and lemongrass leaves. Put the jars to pasteurize in a deep bowl. We boil for 15 minutes.

Bon Appetit.

A simple and very interesting salad for the winter from a large number of different vegetables.

Ingredients:

Beets - 2 kg
Carrots - 250 g
Onions - 250 g
Tomatoes - 750 g
Hot pepper - 0.5 pcs.
Sweet pepper - 350 g
Garlic - 75 g
Oil - 150 g
Sugar - 100 g
Salt - 1.5 tablespoons
Vinegar - 100 ml

Preparation:

Three carrots on a coarse grater. Dice the onion. Cut the sweet pepper into strips. We pass the tomatoes through a meat grinder or grind them in a blender.

Grind the chili and garlic in a blender.

We send the tomatoes to a large saucepan. Add oil, salt, sugar. Bring the tomatoes to a boil. When the tomatoes boil, add the rest of the vegetables to them. Mix well and cook for 40 minutes. Now add the garlic, pepper and vinegar.

We boil for 15 minutes and put in sterile jars.

Beetroot was born wonderfully well! There are a lot of vegetables, large, juicy. This is undoubtedly very good, but what to do with such a crop? There is no cellar, so most of the beet will disappear. In this case, homemade preparations always come to the rescue. We invite you to consider the best recipes with a beet for the winter, which will allow you to preserve the royal harvest and provide variety on the table in the cold season.

There are infinitely many recipes for beet harvests - they are all original and useful

How to prepare beets?

Beets are often overlooked. But in fact, this simple, cheap and affordable vegetable bypasses many of its "closest relatives" in terms of nutritional value and healing qualities. Beetroot is the prevention of cancer, intestinal problems, as well as an additional "motor" for the brain, which increases the activity of its cells. If you use this root vegetable daily, you can significantly improve your health, while saving a significant amount of money. And preservation of a beet for the winter will allow you to get vitamins all year round. So, let's go to the kitchen.

Pickled beets

Marinated beetroot for the winter is not only an excellent appetizer, it can be added to salads or served as a side dish with meat or fish.

Prepare ingredients:

beet - 900 g;
horseradish root - 20 g;
sugar - 55 g;
citric acid - 2 teaspoons;
water - half a glass;
salt to taste.

Cooking process.

We wash the beets, fill with water and boil until tender.
We peel our main ingredient and rub on a beetroot grater.
Grind the horseradish root.
We turn to the preparation of the marinade - add salt, citric acid and sugar to the water, mix until the bulk components are completely dissolved.
Combine the beets with horseradish and put them in sterilized jars.
Pour the vegetables with marinade.
Boil water in a large container, place cans of beets and sterilize for several minutes.
We roll up the jars with lids and transfer them to a storage area.

Beetroot caviar

Beetroot caviar is not only tasty, but also very original. Such a preparation will not become costly and will certainly add variety to the winter table. We assure you this recipe deserves your attention.

Prepare ingredients:

beet - 2 kg;
tomatoes - 700 g;
bulgarian pepper - 330 g;
onions - 200 g;
garlic - 80 g;
salt - 2-2.5 tablespoons;
vegetable oil - 250 ml;
9% table vinegar - 80 ml.

Cooking process.

My beets, rub on a beetroot grater.
We also thoroughly rinse the tomatoes under running water and cut them into slices.
Chop bell peppers and onions in half rings.
Free the garlic from the husk and pass through a press.
Bring the oil to a boil and put the onion in it.
When the onion becomes transparent, add tomatoes to it, cover the container with a lid and simmer the contents for 5 minutes.
After the specified time has passed, we send bell peppers to the vegetables, wait until everything boils and pour in the vinegar.
Mix everything thoroughly, add beets, sugar and salt.
Cover the container with a lid and simmer over low heat for about 40 minutes.
Put the garlic, stir the caviar and pour it into hot, clean jars.
We roll up the lids, turn them upside down, wrap them up and leave until they cool completely.

Beet salad

The following recipe for beetroot salad for the winter is very popular with housewives. It is healthy and delicious. Let's cook.
Prepare ingredients:

beet - 1-1.2 kg;
onions - 500 g;
vegetable oil - 75-80 ml;
salt - 0.5 tablespoon;
9% table vinegar - 50 ml.

Cooking process.

First of all, we pay attention to the main ingredient - we clean the beets and rub them on a beetroot grater.
Next, free the onion from the husk and cut it into half rings.
Combine vegetables in one container, add oil and vinegar, add salt and sugar.
Mix everything thoroughly and leave for 12 hours.
When the mixture is infused, it must be transferred to the stove and boiled over low heat for 20 minutes.
We quickly transfer the still hot salad to clean jars and roll up the lids.

Dressing for borscht

Preparing borsch dressing with a beet for the winter is a matter of honor for every housewife. After all, you will agree, what could be more pleasant than enjoying a rich summer borschik in a cold winter? Moreover, cooking this dish with a dressing is an activity that will not take more than half an hour.

The beauty of this dressing is that it can contain most of the ingredients for borscht. In other words, everything that is at hand at the moment.

Prepare ingredients:

beet - 3 kg;
tomatoes - 1 kg;
carrots - 1 kg;
white cabbage - large forks;
onions - 5 heads;
bell pepper - half a kilo;
sugar - 250 g;
9% table vinegar - 200 ml;
salt - 4 tablespoons;
vegetable oil - 250 ml.

Cooking process.

Rinse the vegetables thoroughly in running water.
Finely chop the onions, tomatoes and bell peppers.
Peel the beet and carrots and chop on a coarse grater.
Finely chop the cabbage.
Fill a saucepan with a capacity of at least 8 liters with vegetables.
Pour in oil and vinegar, add sugar and salt.
Mix everything thoroughly and simmer over low heat for about 20 minutes.
We lay out the hot gas station in clean cans and roll up the lids.

Borsch dressing without cabbage

Beetroot for the winter for borscht can be prepared according to another recipe.
Prepare ingredients:

beets - 1.4-1.5 kg;
tomatoes - 1 kg;
celery root - 200 g;
carrots - 1 kg;
bulgarian pepper - 1.4-1.5 kg;
parsley - a large bunch;
dill - a large bunch;
salt - 3 tablespoons.

Cooking process.

To begin with, the vegetables are thoroughly washed and cleaned.
We pass the tomatoes through a meat grinder or grind them with a blender.
Chop the bell pepper into small strips.
Rub carrots, beets and celery on a beetroot grater.
Wash the greens in a large amount of running water and chop finely.
Put the tomatoes in a large saucepan and set it on fire.
Simmer the tomatoes with a minimum supply of gas for 10 minutes.
Then add beets, carrots, celery, herbs, salt and simmer for another 15 minutes.
We quickly pour the finished dressing into sterilized cans and roll it up.

As you can see, preserving beetroot for the winter is not at all troublesome and even less expensive. Make homemade preparations with pleasure, and they are sure to give you a delicious taste and diversify the menu in winter.

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

Beetroot is a healthy vegetable, it speeds up metabolism, improves skin color. Keeping it fresh is easy, but after a month from the date of harvest, the roots acquire a taste and a pronounced smell of earth. Taking into account the peculiarities of Russian cuisine, pickled beets, along with potatoes, cabbage and carrots, should be constantly in the hostess's arsenal. The easiest way to store beets is pickled or canned, as salads, dressings.

Beetroot is a healthy vegetable, it speeds up metabolism and improves skin color

When rolling pickled beets into jars under a metal lid, sterilization of the product and jars is not required. An acidic environment is not a microclimate where bacteria and fungi are comfortable to multiply.

Attention! Beets, when immersed in an acidic environment, even with further cooking, will not soften. Therefore, before immersing the product in the marinade, it should be boiled.

It is necessary to cook the root vegetable in the peel, without cuts. This will preserve the color. Before immersion in a saucepan, beets must be rinsed under running water. You need to cook it until soft. Medium beets do not need to be boiled for more than one hour.

When rolling pickled beets into jars under a metal lid, sterilization of the product and jars is not required

There is no need to wait for the beet to cool down. It is much easier to peel a vegetable that has not yet cooled down by peeling the peel from it with your hands under running water.

Preparation for soups and stews

You can marinate small root vegetables, which, after peeling, completely pass into the neck of the jar, without additional cutting or shredding. The only condition: it will be possible to use it no earlier than in 2-3 weeks.... Otherwise, its middle will not have time to soak in the marinade. Sliced vegetables are soaked in pickles and marinades much faster and can be used after a few days.

Homemade recipes without sterilization for the winter are a good way to replenish stocks with delicious compotes, jams, pickles and other snacks, ready-made meals. Do not forget to follow the advice of experienced craftsmen to help you prepare quality canned food, as well as share your secrets to keep them at home.

For the preservation of conservation, it is important to observe precautions. Every housewife knows very well that heat treatment can get rid of germs and infections, so homemade preparations are always sterilized very carefully. If the lids are swollen, the contents of such blanks can no longer be eaten.

Despite this, you can prepare homemade preparations for the winter without sterilization - this method is much easier. Thus, many beneficial trace elements and vitamins can be preserved in foods. When using this method, you must also follow certain rules, otherwise all the work will be wasted.

Do you think you can pickle without sterilizing the jars?

Yes you canNo, everything will explode

How to prepare jars

It's pretty simple. Banks must be washed, checked for chips, cracks. They just have to be perfect! It is also necessary to check the covers: if they are screwed, it is advisable that they are new.

This piece has a slightly spicy flavor.

Products for canned beets are taken as follows:

A kilogram of beets.
200 ml of water.
200 ml of 9% vinegar.
1 tablespoon sugar
Half 1 tsp salt.
Several black peppercorns and one bay leaf per jar.
Half a cinnamon stick.

Canning sequence:

The beets are cleaned of dirt and washed well, then filled with water and cooked.
After that, the water is drained, and the beets are cooled.
Cold vegetables are peeled and cut into arbitrary cubes.
Sterilize the containers and, while they are warm, place the beetroot pieces in them.
At this time, boil a glass of water with vinegar, bay leaves (2 pcs), black pepper (4 peas), cinnamon, sugar and salt.
Containers with beets are poured with marinade, screwed up with lids and left upside down for 12 hours. After that, the workpieces are transferred to a dark and cool place.

Such beets are prepared quickly. The recipe is for 4 liter cans.

First of all, prepare the following foods:

Beets - 2 kg.
9% vinegar - 2 tbsp. l.
4 glasses of water or beetroot broth.
Up to 8 tbsp. l. Sahara.
Salt - 2 tsp
Carnation - 8 pcs.
Several bay leaves.

Cooking process:

Beetroot peels well. Everything is thoroughly washed.
Now the beets need to be boiled until tender, which is checked with a knife. It should pierce the product freely.
The broth is poured into a separate cup and cooled.
After cooling, the tubers are peeled and cut into strips.
Beet blanks are placed in cans. 1-2 leaves of laurel and 2 carnations are stacked on top.
4 cups of broth is put back on the stove, salt, sugar and vinegar need to be added there. After boiling, the mixture is poured over the banks.
The cans are twisted and turned upside down. Leave for 10 minutes. And after cooling, turn over and put in a dark and cool place.

A vegetable prepared in this way prevents the development of atherosclerosis, as it cleans blood vessels.

Required Ingredients:

Water - 1 liter.
Salt - 100 g.
Sugar - 4 tbsp. l.
Beets - 1 kg.

Beets are prepared like this:

The water is boiled in a saucepan and then cooled. After that, salt and sugar are added to the liquid.
The beets are cooked in another saucepan, after which the water is drained and only vegetables remain.
After that, they are peeled and cut into slices in any option.
Everything fits into containers and poured with marinade, after which the jars are twisted.

For borsch

In the summertime, you can prepare a dressing for borscht.

To do this, you need the following products:

Beets - 3 kg.
2 medium onions.
A pound of tomatoes.
Carrots - 1 kg.
Bulgarian pepper - 0.5 kg.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
The rest of the spices to taste.

The cooking procedure consists of the following steps:

Containers and lids are prepared in advance. Then they are left warm.
Tomatoes are crushed to a state of gruel. To do this, take a blender or meat grinder.
Beets are peeled and cut into strips.
Peeled carrots are grated.
The onion heads are peeled and diced.
Bulgarian pepper is cut in the same way.
Tomato gruel is boiled over a fire for 15 minutes, spices, salt and sugar are added to it.
After that, beets are added to the tomato mass, and after 20 minutes, the rest of the vegetables.
After that, you need to boil the dressing for another 30 minutes.
Then the mass is poured into jars, which twist well. After the dressing has cooled down, it can be removed to a specially designated place - dark and cool.

Prepare the following foods:

Beets - 1 kg.
Vegetable oil - 100 ml.
3 tbsp. l. Sahara.
Salt - 1 tsp
9% vinegar - 4-5 tbsp. l.
Ground black pepper - 1 tsp
Cilantro seeds - 1 tsp
Garlic - 1 large head.
Walnuts - 10 pcs.
Ground red pepper.

Sequence of work:

Garlic and walnuts are crushed, and cilantro is ground with a mortar.
All products intended for the marinade are combined.
Beetroot cut into large strips is poured with marinade and put under oppression for a day.
After that, the beets are laid out in jars, they are closed with a nylon lid and placed in the refrigerator.

Boiled beets for the winter without sterilization

Such beets are usually harvested for vinaigrette.

Required products:

2 kg of beets.
2 liters of brine water.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
5 peas of black and allspice.
Mustard beans - 5 pcs.
Carnation - 5 pcs.
Table vinegar - 1 tbsp. l.

Preparation:

Rinse the root crop well and boil until soft, cool.
Cut the beets into cubes, the size is chosen as desired.
Place the blanks in clean, pre-well-washed jars.
Now the marinade is being prepared: the water is brought to a boil, salt, sugar and other spices are added to it.
Boil the brine for another 10 minutes, so some of the water will evaporate and the liquid will become more saturated.
Hot brine is poured into the jars, after which you need to add a spoonful of vinegar to each of them and immediately roll up the container. Now you can leave the blanks to cool, and then transfer them to the marinade storage room.

Tips: 9% vinegar can replace 5%, but then take three glasses instead of two. You can sterilize jars in a water bath, microwave, or oven. The lids must be sterilized in boiling water. It is important that the marinade itself is poured into warm jars. This will provide a good twist and there is no need to be afraid that the can will burst due to the temperature drop.

How and how much to store

Keep jars of canned beets best in the basement, cellar, refrigerator. It is important to determine a place for each jar, to create a suitable climate, and then you can enjoy mouth-watering snacks until spring. Can also be stored on the balcony (most importantly, to avoid frost!). Usually, blanks are stored for no more than 2 years.

One of the healthiest vegetables is beets, which also have decent taste. Many housewives prepare canned beetroot salads due to the fact that this vegetable goes well not only with sweet and sour additional ingredients, but also spicy ones. Therefore, before cooking, you need to decide which recipe for beetroot salad will be to the taste of each family member. To do this, you should pay attention to the required ingredients.

Beetroot is one of the healthiest vegetables.

This salad is perfect for spicy food lovers. One of its advantages is that such a blank has a longer shelf life due to the presence of hot chili peppers in it.

For cooking you need:

4 kilograms of beets;
2 kilograms of bell pepper;
2 kilograms of onions;
2 kilograms of tomatoes;
2 chili pods;
15 grams of salt;
80 grams of olive oil.

Spicy beetroot salad is prepared according to the following principle:

Root crops and tomatoes are washed, peeled.
The bell pepper is washed, freed from seeds and stalks.
Oil is poured into the pan.
The pulp of the pepper is cut into slices, the tomatoes are turned into a paste using a meat grinder, the beets are boiled for 35 minutes, and then grinded.
The onions are peeled, finely chopped, fried until golden brown.
Beets are transferred to a skillet along with tomato paste. The mass is fried for 7 minutes.
Pour onions into the pan, pieces of peeled chili. Everything is mixed, salted, stewed for 1 hour.
The prepared salad is laid out in pre-sterilized glass containers, rolled up and cooled upside down, wrapped in a warm cloth.

Store this snack in a cool, dark place. Due to the fact that it contains hot chili peppers, it is not necessary to store winter salad in the refrigerator.