Beetroot and pepper salads for the winter

Very often in winter the body suffers from a lack of vitamins, so many housewives make all kinds of preparations. These can be salads made from a variety of vegetables. Correctly selected ingredients make the snack tasty, fortified and very nutritious. Pepper with beets for the winter is a simple and quick dish that even a young housewife can prepare.

How to cook beets with bell peppers

There are a lot of recipes for making appetizers from beets and bell peppers. By choosing the option you like best, you can provide your family with vitamins throughout the winter.

To prepare a delicious snack, one recipe is not enough. You need to know some simple rules to ensure that preserves prepared for the winter look beautiful and are stored at room temperature for as long as possible:

1. Choose only sweet, juicy beet varieties.
2. To ensure that the root vegetable retains as many vitamins as possible, it is baked rather than boiled.
3. The vegetable mass is stewed over low heat so that the beets do not turn white and become less appetizing.
4. When preparing beet stock, vinegar is added during the cooking process, and not at the end.
5. For long-term storage, jars are washed with soda solution and sterilized.
6. To store at room temperature, the finished dish must be sterilized.

Before preparing canned food, you need to prepare the vegetables. They are washed and chopped: the root vegetables are cut into cubes, the onion is cut into half rings or cubes, the sweet Bulgarian vegetable is chopped into strips, the tomatoes are doused with boiling water, the peel is removed and ground into puree.

Beetroot with bell pepper for the winter

A tasty and healthy dish without extra effort and time.

Ingredients:

• boiled root vegetable - 3 kg;
• peppers and onions – 0.5 kg each;
• granulated sugar - 3 tbsp. l.;
• water – 1 tbsp.;
• salt – 2 tbsp. l.;
• oil 250 ml;
• vinegar – 150 ml.

Execution:

1. The root vegetable is grated, the Bulgarian vegetable is chopped into strips, and the onions into half rings.
2. Boil water, add spices, onions, peppers and cook for about 10 minutes.
3. Add the root vegetable, vinegar and cook over low heat for another half hour.
4. The hot dish is laid out in prepared containers, sealed with metal lids and put away for storage.

Delicious beet and pepper salad for the winter

The snack has a pleasant aroma, uniform consistency, spicy taste and beautiful color.

Ingredients:

• root vegetable - 3.5 kg;
• tomatoes, peppers, onions, carrots - 0.5 kg each;
• horseradish root – 0.5 kg;
• garlic – 1 head;
• salt – 30 g;
• granulated sugar – 10 g;
• oil – 1 tbsp.;
• vinegar – ½ tbsp.

Execution:

1. Vegetables are washed, seeds and peels are removed, horseradish is thoroughly cleaned. Everything is crushed into a homogeneous mass.
2. Heat the oil in a saucepan, add spices and vegetables.
3. Cook over low heat under a closed lid for at least half an hour.
4. A few minutes before the end of cooking, add vinegar.
5. Place into containers and cool.

A simple recipe for the winter: bell peppers with beets and garlic

Spicy, aromatic preserves are ideal for meat dishes.

Ingredients:

• root vegetable – 1000 g;
• pepper – 1000 g;
• garlic – 1 pc.;
• butter – ½ tbsp.;
• granulated sugar – 120 g;
• salt – 180 g;
• chili – 1 pc.;
• vinegar - 1 tbsp. l.;
• black pepper – ½ tsp.

Performance:

1. Vegetables are cut into small cubes, garlic and chili are chopped.
2. Heat a little in a saucepan and fry the garlic.
3. After a few minutes, add the prepared products and continue cooking for another 5 minutes.
4. Add spices and vinegar, reduce heat and cook for about half an hour.
5. The prepared dish is packaged in jars.

Beets for the winter with peppers, tomatoes and onions

A beautiful dish that will not be embarrassing to put on the holiday table.

Ingredients:

• tomatoes – 1500 g;
• root vegetable – 4000 g;
• onion – 500 g;
• parsley – 200 g;
• pepper – 500 g;
• garlic – 2 heads;
• oil – 500 ml;
• sugar – 200 g;
• salt – 90 g;
• vinegar – 200 ml.

Execution method:

1. Vegetables are thoroughly washed and peeled.
2. Tomatoes, garlic and Bulgarian vegetables are crushed, and the root vegetable is grated.
3. Onion half rings are fried.
4. All products, except beets, are transferred to a saucepan, salt, sugar, vinegar are added and brought to a boil.
5. After some time, the root vegetable is introduced into the vegetable mass and cooked over low heat for half an hour.
6. At the end of cooking, add chopped herbs.
7. The hot dish is transferred to prepared jars.

How to cook beets with peppers and carrots for the winter

Bright quick salad.

Ingredients:

• carrots, beets, tomatoes and peppers - 500 g each;
• onions – 2 heads;
• oil – 1 tbsp.;
• sugar – 100 g;
• salt – 60 g;
• vinegar – ½ tbsp.

Performance:

1. Root vegetables are cut into small cubes, the Bulgarian vegetable is chopped into strips.
2. The tomatoes are blanched and crushed.
3. The onions are cut into half rings and fried for 2-3 minutes.
4. Mix everything, add salt, sugar, vinegar, oil and cook for half an hour.
5. The hot dish is placed in containers and, after cooling completely, put in the refrigerator.

Beetroot with pepper and tomato paste for the winter

This preservation is ideal for meat dishes.

Ingredients:

• root vegetable - 1.5 kg;
• onions and peppers – 1 kg each;
• tomato paste – 200 g;
• salt – 60 g;
• sugar – 10 tbsp. l.;
• apple cider vinegar – ½ tbsp.;
• refined oil – 250 ml.

Step by step execution:

1. The root vegetable is cut into strips, the onion into half rings, the sweet, Bulgarian vegetable into cubes.
2. All ingredients are mixed, salt, sugar, butter are added and put on low heat to simmer.
3. After half an hour, add vinegar and tomato paste, mix everything and continue to simmer for another 20 minutes.
4. Pour into prepared containers and store.

Beetroot with pepper for the winter without sterilization

Instant snack.

Ingredients:

• boiled beets – 7 pcs.;
• tomatoes – 4 pcs.;
• onion - 1 head;
• bell pepper – 3 pcs.;
• carrots – 1 pc.;
• garlic – ½ head;
• oil – 100 ml;
• water – 250 ml;
• sugar – 1 tbsp. l.;
• salt – 30 g;
• vinegar – 100 ml.

Execution method:

1. Root vegetables are grated, Bulgarian vegetables are chopped, tomatoes are crushed in a blender.
2. Boil water in a saucepan, add spices, oil, carrots, diced onion, chopped garlic and cook for 10-15 minutes.
3. After the time has passed, add the remaining vegetables, mix, reduce the heat and leave to simmer for 20 minutes.
4. Turn off the stove, cover the pan with a lid and leave to simmer for a quarter of an hour.
5. Transfer into jars, close with lids and put away for storage.

Rules for storing beet and pepper preparations

Fresh preparations are healthy and tasty. Over time, oxidation and the aging process occur inside the cans. In a harvest year, you want to make as many salads as possible for the winter and you cannot predict how many of them will be eaten. Therefore, it is necessary to know the maximum shelf life.

Salad with peppers and beets for the winter is prepared using vinegar essence. Therefore, it can be safely stored for about one and a half years. If the amount of preservative is minimal, then it is better to use the product within 10 months.

Salads can be stored in a cellar or apartment:

1. When storing in a cellar, it is necessary that it is equipped with good ventilation and does not freeze. And also before placing the cans for storage, to prevent the formation of fungus and mold, the walls are treated with copper-containing preparations or a bleach solution.
2. When storing in an apartment, the blanks are stored in the refrigerator, on an insulated balcony or at room temperature, away from heating appliances.

Preservation cannot be kept open for a long time, so it is better to package it in small, portioned jars.

Conclusion

Fans of simple and tasty salads will love peppers and beets for the winter. The preparations are prepared quickly, from accessible and inexpensive ingredients. Everyone can choose the recipe they like best and surprise the family with their culinary skills. And thanks to its beautiful coloring, the salad is not a shame to put on the holiday table.

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