We preserve beets for the winter: simple and original recipes for harvesting

Beet canning is a simple and not time-consuming process, the main thing is to choose the right fruits and follow all the recommendations. Beets, which have a dark red color, are ideal for harvesting. Among the most suitable varieties, Bordeaux and Egyptian beets are noted. Not only pickled beets are well stored, but also a preparation for borsch, caviar made from this vegetable. The main rule is to use exclusively fresh fruits so that the preservation is as tasty as possible and there are no problems with its storage.

Pickled beets with vinegar in a jar

It is impossible to find a way to preserve beets that is simpler than pickling. Sliced ​​beets, rich in taste and pleasantly crispy - just a godsend for absolutely any dish.

You will need:

  • 800 g of beets;
  • 4 incomplete tsp vinegar
  • 2 incomplete Art. l salts;
  • a quarter cup of sugar;
  • 5 glasses of water;
  • 3 star cloves;
  • 3 peas of allspice.

Stages of preparation:

  1. The beets are thoroughly washed, and then cooked over medium heat until cooked. It is cooled and cleaned.
  2. The root crop is cut into thin strips or simply chopped with a grater.
  3. Chopped beets are laid out in jars that have been pre-washed and dried, but not sterilized.
  4. Water is poured into the marinade container, spices are added, and salt and sugar are added. The liquid is brought to a boiling state.
  5. Prepared jars are poured in boiling marinade.
  6. All containers with laid beets are immediately poured with vinegar, covered with pre-boiled lids and sterilized for a quarter of an hour.
  7. At the end of the sterilization, the cans roll up and cool down.

Canned Apple Salad Recipe

The peculiarity of this salad is that it is canned quickly enough, and eat - lightning fast. In addition, a combination of ingredients such as carrots, beets and apples makes the workpiece as fortified as possible.

You will need:

  • 3 kg of young beets;
  • 2 kg of Antonov apples;
  • 1.5 kg of carrots;
  • 6 with a slide Art. l salts;
  • 1.5 cups of any vegetable oil;
  • half a liter of water.

Stages of preparation:

  1. Beets are thoroughly washed and folded into a deep container.
  2. Vegetable is filled with water and put on fire.
  3. On medium heat, the beets are boiled until half cooked.
  4. The root crop is cooled and chopped with a grater.
  5. Apples are washed. The peel and core are removed from them. They are finely chopped or ground on a grater.
  6. The carrots are also peeled and rubbed.
  7. All prepared components are laid out in a deep container.
  8. Oil, salt and water are added. Everything is thoroughly mixed and put on fire.
  9. The salad is cooked for a quarter of an hour.
  10. Banks are treated with soda and must be sterilized.

When the salad is ready, it is immediately laid out in jars and rolled up.

Caviar Preservation

Zucchini, as well as eggplant caviar is familiar to everyone. But few people know about beetroot. Although in terms of taste it surpasses other options.

You will need:

  • 1.5 kg of beets;
  • 250 g of young carrots;
  • 250 g of onion;
  • 2 pcs. any sweet pepper;
  • 2 pcs. red pepper;
  • 250 g of tomatoes;
  • a glass of any vegetable oil;
  • salt;
  • sugar.

Stages of preparation:

  1. Beets are boiled. After that, it is cooled, cleaned and ground with a grater.
  2. Tomatoes are boiled with boiling water. After this manipulation, they are easily peeled and finely chopped.
  3. Carrots are also chopped using a regular grater.
  4. Peppers and onions are chopped as small as possible.
  5. All prepared vegetables are laid out in a deep container, bulk ingredients are added to them: salt and sugar.
  6. All ingredients are thoroughly mixed and the container is set on fire.
  7. Stew vegetables should be at least half an hour, stirring as often as possible.
  8. Ready caviar is spread in clean and dry jars, after which they are sterilized for a quarter of an hour.
  9. It remains only to roll up, turn over the jars and wrap.

Such a home-made dish, prepared with one's own hand, can never be compared with what is offered to try in the dining room. It is very tasty to spread bread with such caviar. It perfectly complements any side dish.

Appetizing appetizer of canned boiled beets with beans

Beet canning is often used to make delicious borscht, but if you add another ingredient to the harvest - beans, then in winter you will have to boil the potatoes with meat, add the contents of the jar and boldly invite everyone to a family dinner.


  • 1 liter of beans (raw);
  • 750 g of beets;
  • 950 g of tomatoes (ripe red);
  • 500 g of carrots;
  • 480 g of onion;
  • 350 g of sweet pepper;
  • 260 ml of vegetable oil;
  • 125 g sugar sand;
  • 35 g of salt;
  • 250 ml of tomato sauce;
  • 15 ml of vinegar essence.


  1. Pre-pour the beans with water for 10 hours, then boil, making sure that it does not boil.
  2. After blanching, remove the skin from the tomatoes with a sharp knife (if you don’t have time or desire, you can’t clean it).
  3. Grind raw vegetables (carrots and beets) on a grater with large holes.
  4. Peppers to clear from seed boxes and cut together with onions into thin half rings.
  5. All prepared (chopped) vegetables should be sent to a large container, then add the rest of the ingredients (except the essence) and put on high heat.
  6. After boiling violently, reduce the fire to a minimum. Boil a little longer than an hour and a half.
  7. Pour the essence, immediately put into small glass containers, seal with tin lids.

"Quick" - preservation of beets without sterilization

The simplicity of the recipe, the absence of prolonged sterilization, the mouth-watering appearance and excellent taste made this preparation a popular preservation in every kitchen. Residents of apartments for whom it is problematic to store beets in the winter will especially appreciate the recipe, because despite all the tricks, it will certainly turn into a soft "accordion".


  • 1 kg 850 g beets;
  • 2 kg 650 g of tomatoes;
  • 315 g of garlic (for those who do not like hot, you can reduce the amount);
  • 280 ml of refined oil;
  • 50 g of chili peppers;
  • 30 g of salt;
  • 45 g of sugar sand.


  1. Grind raw vegetables - rub the beets, and turn the tomatoes into mashed potatoes with a blender or a meat grinder.
  2. Cook with oil a little less than two hours, trying to mix frequently and thoroughly.
  3. Add the remaining ingredients, boil at a slow boil for a quarter of an hour and send to prepared containers (sterilized clean and hot jars).
  4. Cool upside down, you can not even wrap it up.

Preparation for borsch with cabbage

Such a dressing will be a lifesaver for those who do not have the opportunity to allocate time for cooking borsch.

You will need:

  • 1 kg of tomatoes;
  • 1 kg of onion;
  • 2 kg of young carrots;
  • small head of cabbage;
  • 1 kg of ordinary medium-sized beets;
  • 3 incomplete art. l salts;
  • a third of a glass of sugar;
  • a glass of any vegetable oil;
  • incomplete glass of vinegar.

Stages of preparation:

  1. Tomatoes and onions are cut in half rings.
  2. Cabbage is finely chopped.
  3. Beets and carrots are chopped using a grater.
  4. All ingredients, with the exception of vinegar and beets, are placed in a deep container and put on fire.
  5. A quarter of an hour after the resulting mass boils, you can add beets and pour vinegar.
  6. The mass is boiled for a maximum of 10 minutes.
  7. Ready refueling is laid out in pre-sterilized banks and rolled up.

An excellent borsch is obtained from such a dressing.

Pickling tops

Beet tops are very useful. And if it is cooked correctly, it is still incredibly tasty.

You will need:

  • stalks of tops - 300 g;
  • salt - 1 tsp. with horseback;
  • sugar - 0.5 tsp;
  • garlic - 1 clove;
  • horseradish - half a leaf;
  • dill - 1 umbrella;
  • allspice - 5 pcs.;
  • black pepper - 10 pcs;
  • vinegar - a quarter cup.

Stages of preparation:

  1. The stalks of leaf tops are thoroughly washed and cut. The size of the pieces depends on where you plan to use the finished product. If in the soup - then small, if in the form of a snack - you can chop more authentic.
  2. Finely chopped garlic and horseradish are put in jars pre-washed with soda and treated with boiling water, dill and a mixture of peppers are added.
  3. To the very edges of the bank is filled with beet stalks.
  4. A filled jar is poured with cooked boiling water and must be infused for a couple of minutes.
  5. After a while, the boiling water merges into the container.
  6. In the same way, another filling is performed, after which empty cans must be covered with prepared lids.
  7. Sugar and salt are poured into the water drained into the container. The resulting mixture is put on fire, brought to a boil.
  8. Vinegar and hot pickle pour into each can.
  9. It remains to roll up the cans with lids and wrap them until they have completely cooled.

How to pickle beets for the winter (video)

Despite the fact that beets can be bought without any problems at any time of the year, the period of its conservation still falls in the fall. With the help of tasty and simple blanks, you can not only significantly reduce the cooking time, but also complement the festive table with wonderful dishes. Moreover, from beets you can cook not only dressings and salads. It goes well with berries, and jam and marmalade are cooked from it.