Beets for winter vinaigrette in jars

Content

1 How to preserve beets for the winter for vinaigrette
2 Classic recipe for canning beets for vinaigrette
3 Recipe for beetroot vinaigrette for the winter with mustard seeds and cloves
4 Preparation for the winter: beets for vinaigrette with lemon
5 Baked beets for vinaigrette in jars for the winter
6 How to store beets for vinaigrette
7 Conclusion

In winter, you often want to try some kind of salad made from fresh natural vegetables, rather than store-bought products, which are stuffed with harmful substances and various antibiotics. Beets for winter vinaigrette in jars are an excellent alternative to this problem, since such preservation will not only be tastier, but also healthier.

How to preserve beets for the winter for vinaigrette

Canned beets will be tasty regardless of the cooking method, since this is exactly the product that becomes better after long-term storage in a can. It retains almost all its beneficial properties and is perfect not only for vinaigrette, but also for other salads.

Before you start cooking, you must not only carefully study the recipes, but also thoroughly know each process. Then, using the recipe, determine what ingredients are needed and prepare them for cooking. To do this correctly, you need to follow the recommendations of experienced housewives, which will greatly simplify the task:

When choosing the main ingredient, you should give preference to small fruits, and it is better that they have the same size, approximately 10 cm in diameter, so they will cook evenly.
All vegetables must be carefully sorted, eliminating fruits with any visible damage. Afterwards, wash with special care using running water to remove as much dirt as possible.
Before cooking, you need to pour the vegetables using warm water and leave to soak for several hours. It is important not to damage the peel to avoid loss of all useful and nutrients. Peeling and removing tails from vegetables is not recommended.
During the cooking process, you can add sugar and table vinegar; this will prevent the root vegetables from losing their beautiful color.
If you rinse boiled vegetables under ice water, you can easily get rid of the skin.

Canning does not take much time if you carry out all the necessary processes correctly.

Classic recipe for canning beets for vinaigrette

Canned beets for vinaigrette according to the classic recipe will be an excellent auxiliary component when preparing salads, and especially for vinaigrette. To create conservation you need to take:

2 kg beets;
1 liter of water;
2 tsp. vinegar;
1 liter of water;
55 g sugar;
55 g salt;
10 peppercorns;
3 pcs. bay leaves;
½ tsp. cinnamon.

Sequence of steps according to the recipe:

Prepare the root vegetable: boil it, let cool.
Chop the product into cubes and place in a jar.
Bring water to a boil, in which dissolve sugar and salt.
After 10 minutes, add cinnamon and bay leaf, close the lid and leave to infuse.
Boil the brine again and pour into the jars, leave for 20 minutes without closing.
Drain all the liquid from the jars and bring to a boil again.
Pour in the vegetable mixture again and seal.

Recipe for beetroot vinaigrette for the winter with mustard seeds and cloves

Beets canned for vinaigrette will not lose their integrity and juiciness even after prolonged heat treatment. If desired, you can vary the spiciness of the product, depending on your own preferences, by adjusting the pepper content.

Product set:

1 kg of root vegetables;
1 liter of water;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
4 peas each of allspice and black pepper;
9 mustard seeds;
3 carnation stars;
½ tbsp. l. vinegar.

How to make a delicious preparation according to the recipe:

Boil the root vegetable and, after cooling, cut into small cubes.
Distribute into sterilized jars.
Cook the marinade with the addition of sugar and water, after boiling, add all the other spices, cook for 10 minutes.
Pour into jars, add vinegar, roll up.

Preparation for the winter: beets for vinaigrette with lemon

By adding a small amount of lemon juice, the preparation will become tastier and more aromatic. The vinaigrette prepared according to this recipe will impress everyone due to its taste.

Main components:

1 kg beets;
25 g horseradish root;
100 g sugar;
200 g water;
3 tsp. lemon juice;
1 tsp. salt.

Cooking process:

Boil the washed root vegetables and then cool.
Grind the peeled horseradish root using a food processor and combine with the diced beets.
Add sugar, salt and lemon juice to the water.
Pour marinade over vegetables and place in jars.

Baked beets for vinaigrette in jars for the winter

The preparation is perfectly stored for a long time without losing its juiciness and freshness. Suitable not only for vinaigrette, but also for other salads and first courses.With such heat treatment, the maximum beneficial properties are preserved.

Required components:

700 g beets;
1 tsp. salt;
4 tbsp. l. Sahara;
1 lemon;
70 ml vegetable oil.

The cooking recipe includes the following processes:

Bake the beets prepared in advance in the oven in foil at 180 degrees for about half an hour.
Cool, peel and cut into small cubes.
Mix with sugar, salt, butter, lemon juice, place in a frying pan and simmer for no more than 20 minutes.
Pour into jars and close using lids.

How to store beets for vinaigrette

Such preparations for vinaigrette need to be stored in the right conditions. The ideal temperature should be from 3 to 18 degrees, moderate humidity. To preserve products, you can use a cellar, pantry or refrigerator. Canned vinaigrette can be stored for no more than 2 years. After opening, keep in the refrigerator for no more than 2 weeks.

Conclusion

Beetroot for winter vinaigrette in jars is a useful preparation that will help out the housewife if she needs to quickly prepare a salad. The unsurpassed taste and aroma of a dish prepared using this preservation will impress every lover of tasty and satisfying food.