Beetroot marinade for the winter: very tasty recipes

Beets have become a traditional Russian vegetable since the 14th and 15th centuries, and there are many recipes for dishes made from them. In the 20th century in the Soviet Union, it was easy to find beetroot marinade in stores - a sweet and sour spicy snack, which was also in the assortment of any canteen. But preparing beetroot marinade like in a cafeteria is not at all difficult. In addition, this appetizer can be served for the winter so that you can enjoy a vitamin-rich and colorful dish at any time throughout the cold period of the year.

How to make beetroot marinade at home

Beetroot marinade is universal in its use. This is both an excellent appetizer and a wonderful ready-made side dish for meat and fish dishes. It is very useful for children of any age, and, in extreme cases, it can be used as a semi-finished product for borscht or warm vegetable salad.

Most often, beets are boiled for marinade, sometimes baked.There are original recipes in which the marinade is prepared from raw vegetables and fried together with other ingredients in a frying pan.

There are several secrets on how to optimally cook beets for marinade:

1. The vegetable is usually boiled in its peel, so it is important to rinse it thoroughly before cooking, freeing it from all possible contaminants and tails on both sides.
2. Boil in a small amount of water. On average, cooking time ranges from 40 to 90 minutes, depending on the size of the root crop.
3. Beets do not like rapid boiling when cooking, so the heat under them should be low.
4. If you do not salt the water, the root vegetable will cook faster.
5. If you need to boil a vegetable as quickly as possible, then you need to let it boil for the first 15 minutes, then drain the boiling water and fill it with cold water again. After boiling again, the beets will be ready in about 15 minutes.
6. It is important to cool cooked beets properly. To do this, immediately after cooking it is placed in cold water. Then the color of the root crop will remain bright and rich.

And peeling a properly cooked and cooled vegetable will be much easier.

Depending on the amount of vinegar and sugar used for the marinade, it can be sour or sweet. And various additives highlight and enrich the taste of beets.

Classic beetroot marinade recipe

According to the classic recipe, the beetroot marinade is prepared for about one and a half hours, and a step-by-step description of the process itself with photos can help novice housewives.

To make this recipe you will need a minimum amount of products:

• 2 kg beets;
• 500 ml water;
• 250 ml 9% vinegar;
• 30 g salt;
• 25 g sugar;
• bay leaf and black and allspice peas - as desired and to taste.

The process of making the snack itself is not at all complicated and most of the time is spent cooking the beets.

1. So, the vegetable is boiled according to all the rules and placed to cool in cold water.
   
2. Then they are peeled, cut into beautiful strips or grated on a coarse grater.
   Advice! You can use a Korean carrot grater to add additional aesthetics to the dish.

   

3. Place the chopped beets tightly in small, clean jars.
   
4. While cooking the vegetable, prepare a vinegar filling in a separate container. Dissolve spices and seasonings in boiling water, cook for about 7 minutes, add vinegar and heat again to a boil.
   
5. Pour the boiling solution over the beets and place the jars in a wide pan of hot water on a sterilization stand.
6. Half-liter containers with beet marinade just need to spend 15 minutes in boiling water, after which they are sealed hermetically for the winter.

Beetroot marinade for the winter with cloves

There are several interpretations of the classic beet marinade recipe. One of the popular recipes is with the addition of cloves and cinnamon. The dish turns out to be rather sweet and children really like it.

You can prepare it exactly according to the above technology, only add a pinch of ground cinnamon and 3-4 buds of cloves to the ingredients for 1 kg of beets, and take about 60 g of sugar.

A simple recipe for beetroot marinade for the winter with garlic

The marinade can be easily and, most importantly, quickly prepared even from raw beets. And the garlic in this recipe will enrich the dish with a special aroma and taste.

Prepare:

• 2000 g beets;
• 16th century l. wine vinegar;
• 16 cloves of garlic;
• 60 g salt;
• 150 g sugar;
• 5-6 bay leaves;
• 8 peas of allspice.

Manufacturing:

Marinade for beets is prepared by adding the amount of salt, sugar, allspice and bay leaf specified in the recipe to 1 liter of water.

1. After boiling, boil it for at least 5 minutes, add vinegar.
2. The peeled raw root vegetable is ground on a fine grater. You can use a food processor.
3. Finely chop the garlic with a knife.
4. Prepared sterilized jars are filled with grated beets mixed with garlic.
5. Pour boiling marinade, sterilize for 10-15 minutes and seal with sterile lids.

How to make beetroot marinade with lemon

This recipe for beetroot marinade with photo should attract supporters of a healthy diet, since it uses only natural ingredients and raw beets. The marinade turns out very tasty, and the vegetables are tender and slightly crispy.

Required:

• 350 g peeled raw beets;
• 150 ml of freshly squeezed lemon juice (this amount is obtained on average from 4-5 lemons);
• 100 ml orange juice;
• 1 tbsp. l. honey;
• 50 ml vegetable oil;
• 5 g salt;
• 3 bay leaves;
• black pepper - to taste.

Preparing this marinade according to the recipe is quite simple, but if you want to save the preparation for the winter, then you need to use sterilization.

1. Grate the beets using a grater or food processor.
2. Pour it with a mixture of citrus juices, oil, honey. Add salt, pepper and bay leaf.
3. After mixing thoroughly, place the beet marinade in the refrigerator.
4. After 5-6 hours, the snack is ready to eat.
5. To preserve the snack for the winter, place it in clean glass jars, place it in a saucepan with cold water and, after bringing to a boil, sterilize it for at least 15 minutes.

Recipe for beetroot marinade with cumin and cinnamon

This version of the recipe for sweet beetroot marinade for the winter also uses only natural ingredients.

• about 1 kg of beets;
• 250 ml water;
• 1 lemon;
• 3 tbsp. l. honey (can replace 6 tbsp sugar);
• 1 tsp. caraway;
• a pinch of cinnamon and ground pepper;
• salt - to taste.

Manufacturing:

1. The beets are thoroughly rinsed, removing dirt with a brush if necessary, and boiled.
2. Prepare the marinade by boiling water with the addition of cumin, honey, cinnamon, pepper and salt. At the end, squeeze the juice from one lemon into it.
3. Boiled beets are cut into pieces of a convenient shape and size.
4. Pour a boiling solution with spices and sterilize in hot water for 10-15 minutes.

Delicious beetroot marinade in a frying pan

To make this temptingly delicious winter snack recipe you will need:

• 1 kg beets;
• 2 medium onions;
• 150 ml 6% vinegar;
• 2 tbsp. l. vegetable oil;
• 10 g salt;
• 1 tbsp. l. honey;
• 100 ml of cold boiled water;
• 3-4 black peppercorns;
• 2-3 bay leaves.

Manufacturing:

1. The beets are grated on a Korean carrot grater and placed in a frying pan with hot vegetable oil, where they are fried with regular stirring for about 15 minutes.
2. The onion is chopped into thin half rings and added to the fried root vegetables.
3. After frying for 5-10 minutes, add water with vinegar, honey, salt and pepper.
   
4. Stew vegetables for a quarter of an hour, add bay leaf.
5. Steam over medium heat for another 6-7 minutes, pour the finished marinade into jars and sterilize in boiling water.

Roasted beetroot marinade

A very tasty marinade is made from baked beets, and a dish made according to this original recipe can surprise all your friends and acquaintances.

You need to prepare:

• 500 g peeled beets;
• 2 rosemary sprigs (or 5 g dried rosemary);
• 2 tbsp. l. apple cider vinegar;
• 4 tbsp. l. olive oil;
• 2 tsp. ground walnuts;
• 1 tsp. chopped lemon zest;
• 1 tsp. thyme herbs;
• 5 g salt.

Preparation:

1. The beets are washed, the tails are lightly cut off on both sides and baked directly in the peel in the oven, which is preheated to a temperature of 200 °C.
2. The duration of baking depends on the size of the root vegetables and can range from 20 to 40 minutes.
   
3. The vegetable is cooled, cut into strips or grated with a grater and placed tightly in clean glass containers.
4. Pour the mixture of all the remaining ingredients on top; if the liquid is not enough to cover, add vegetable oil.
5. Leave for about 12 hours.
6. If it is necessary to preserve the beetroot marinade for the winter, then the jars with it are sterilized in boiling water or in the oven for about a quarter of an hour.

Recipe for delicious beetroot marinade for the winter with onions and bell peppers

Bell pepper will give the beet marinade a southern Balkan flavor and fill the house in winter with the spirit of a sultry summer day.

You will need:

• 1 kg of raw peeled beets;
• 1 kg of sweet bell pepper;
• 1 kg of onion;
• 250 g refined vegetable oil;
• 50 g of salt, but it’s better to taste and add to taste;
• 1 tbsp. l. vinegar essence;
• 150 g sugar;
• 1 tsp. ground pepper.

The process of preparing the recipe is simple and will take about an hour.

1. Grate the beets, cut the bell pepper into strips, and cut the onion into thin half rings.
2. Mix all the vegetables and simmer in a frying pan with oil and spices for about 40-50 minutes.
3. At the very end, add vinegar essence, mix and distribute the finished marinade into sterile jars. Immediately roll up, wrap until cool and store.

How to prepare beetroot and tomato marinade for the winter

If you add tomatoes to the beet marinade prepared according to the previous recipe, the taste of the finished dish will be irresistible.

For 1 kg of beets, use from 0.5 to 1 kg of tomatoes. If desired, instead of tomatoes, you can add 5-6 tablespoons of high-quality tomato paste.

Rules for storing beet marinade

If recipes with sterilization are used to prepare beet marinade, then the preparation can be stored under normal room conditions, in a place without direct sunlight.

In other cases, it is better to use a cooler place for storage, that is, a cellar, basement or refrigerator.

Conclusion

Beetroot marinade, like in the canteen, is usually obtained from boiled root vegetables. But other less traditional recipes for making this delicious winter snack are worthy of attention.

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