Pickling beets for the winter: 8 recipes

If the housewife is faced with the question of how to preserve a large amount of beets due to the lack of a cellar, then you can’t imagine better preparations than salted beets for the winter. In the old days, pickling vegetables was very popular, since it not only allowed them to preserve useful substances, but even to increase them. From those times, only the tradition of pickling or fermenting cabbage for the winter has been preserved. But salted beets are no less beneficial and delicious.

How to pickle beets at home

Surprisingly, quite a lot of different methods and recipes for pickling beets for the winter have been preserved. It can be salted fresh or boiled, whole or cut into pieces, with or without sterilization, in its pure form and with the addition of various spices and vegetables.

Any beet variety is suitable for pickling, but the best results are obtained if you use late varieties. They accumulate the maximum amount of sugar in their pulp (up to 12%).

The size of the root vegetables also does not matter much, since if desired, they can be cut into halves, or even into several parts.

For salting, you can use any utensils, except aluminum and iron without a protective coating. For small portions in a city apartment, glass jars are ideal. In a village or country house, salting can be done in barrels - wooden or the more common plastic ones now.

Preparing root vegetables for pickling involves thoroughly washing them and cleaning them from contaminants. For these purposes, you can even use a stiff brush.

It is not always necessary to peel beets - each recipe has specific instructions for this.

If the recipe requires boiling root vegetables before salting, then they are only thoroughly cleaned of contaminants, without cutting off either the tails or roots. And in its entirety it is placed in a pan for cooking. To get the best taste and color of the boiled vegetable, you should consider the following small tricks:

• the water in which beets are boiled is not salted;
• the prepared root vegetables are placed in boiling water and immediately covered with a lid;
• When cooking vegetables, the heat should be medium, not strong, and not weak;
• Immediately after boiling, the beets are poured with cold water and allowed to cool in this form.

The boiling time depends on the size of the root vegetables and can vary from 40 minutes to 1.5 hours. Beets are usually baked for an hour.

Recipe for pickling beets without vinegar

According to all ancient recipes, vinegar was never used for pickling or fermenting vegetables.Salted beets in themselves are a universal product for use (in the form of an independent snack, an addition to first courses, salads, vinaigrettes). The brine obtained during its production can be used as an independent drink, reminiscent of kvass. Especially if you add a little sugar to it.

And to make salted beets you need very little:

• about 8 kg of root vegetables;
• 10 liters of water;
• 300-400 g salt.

According to this recipe, for pickling you need to prepare any large vessel with a wide neck: a barrel, a saucepan or an enamel bucket.

1. Small and medium-sized root vegetables can be salted whole; the largest ones can be cut into two or four parts.
2. The vegetable is washed very carefully, the peel is not peeled, but the longest tails and roots are carefully cut off.
3. Prepared vegetables are placed tightly in a clean and dry container.
4. To prepare the brine, salt is completely dissolved in still warm boiled water.
5. Allow the brine to cool to room temperature and pour it over the stacked root vegetables.
6. Next, you need to place a wooden circle or lid on top of a slightly smaller diameter than the container itself. A load is placed on it (a container of water, a stone, a brick).
7. Vegetables should be covered with brine by at least 4-5 cm.
8. The top of the container is covered with gauze to prevent midges and other debris from getting into the brine.
9. Leave the container with the future salted preparation in the room at normal temperature for 10-15 days.
10. When the fermentation process begins, foam will begin to appear on the surface of the brine, which must be removed every day.
11. In addition, if the container is filled to capacity, then during fermentation some of the brine may spill out, and this point must also be taken into account.
12. After the due date, the container with salted beets is transferred to a cold but frost-free place: cellar, basement, balcony.
13. If there are no suitable conditions for storing a salty dish in a large container, then you can put the contents in jars, fill them with brine and store them in the refrigerator.

Salting beets for the winter with and without brine

How beets are salted in brine for the winter was discussed in detail in the previous recipe. But, as with fermenting cabbage, there is an option when pickling initially occurs without adding liquid.

For this recipe you will need:

• 1 kg beets;
• 1 kg carrots;
• 300 g onions;
• 25 g salt.

And additionally for the brine, which will still be needed, but later, you will need:

• 500 ml water;
• 20-30 g salt.

Preparing the salty snack:

All vegetables are washed, peeled and chopped with a sharp knife or on a coarse grater.

In a large bowl, mix everything thoroughly, add salt and stir again until the juice begins to release.

Transfer to a suitable container for fermentation, place pressure on top and leave in the room for 12 hours.

The next day, drain the resulting juice, add water and salt to it and heat to a boil.

After the salt has dissolved, cool the brine slightly (to about + 70 °C) and pour it over the vegetables.

The load is placed on top again, everything is covered with a lid, and put away in a cold place with a temperature no higher than + 3-5 ° C.

How to pickle beets for the winter in jars

For city dwellers, a recipe for pickling beets for the winter in ordinary glass jars will probably be more interesting.

For this recipe you will need:

• 1 kg beets;
• 2 pieces of onions;
• 1 tbsp. l. coriander seeds;
• 1 tbsp. l. cumin
• 750 ml water;
• 15-20 g salt.

Preparation:

1. The beets are washed, peeled and cut in a convenient way: into slices, circles, sticks, cubes.
2. The onion is peeled and cut into thin slices.
3. Salt is diluted in water, boiled for several minutes and cooled.
4. Jars are sterilized in boiling water, in the oven or microwave.
5. Sterile jars are filled with root vegetables, onions, sprinkled with spices and filled with cooled brine so that its level is 2 cm below the edge of the jar.
6. Cover with plastic lids scalded with boiling water and keep at room temperature for a week.
7. Then move it to a cool place for 5 weeks, after which the salted beets can be considered ready.

How to salt beets and garlic for the winter

Another interesting pickling recipe, according to which the dish turns out to be spicy and spicy and will serve as an excellent and healthy snack, no worse than pickles.

You will need:

• 500 g beets;
• 5 cloves of garlic;
• 2 liters of water (both for cooking and brine);
• 1.5 tbsp. l. salt;
• 10 g parsley;
• 1 bunch of dill;
• 50 g sugar;
• 20 g bay leaf;
• 1 tbsp. l. sunflower oil;
• 3-5 peas of black pepper.

For this recipe, it is better to choose small root vegetables for pickling.

Preparation:

1. Rinse the beets thoroughly and, without removing any peel or stems, place them in boiling water (1 liter) for 10 minutes.
2. Then immediately place in cold water to cool.
3. After the vegetable has cooled, remove the peel and cut off the tails on both sides.
4. Prepare a brine from the second liter of water by first dissolving the salt in it. Then bring the brine to a boil and add finely chopped herbs, chopped garlic and sugar.
5. Boil for no more than 3 minutes and cool.
6. Place layers of peeled but whole root vegetables and spices into sterile jars.
7. Pour in cooled brine, close with lids and place in a cool place.

How to pickle beets quickly

According to this simple recipe, you can prepare salted beets in jars for the winter very quickly. But it is better to store such a preparation for the winter in the refrigerator.

For salting you will need:

• 1 kg beets;
• salt - to taste (from 10 to 30 g);
• 200 g onions;
• 200 ml vegetable oil;
• bay leaf - to taste.

Preparation:

The beets are washed and immersed in boiling water for 15 minutes.

• Cool in cold water and peel and remove the stems and roots.
• Cut into cubes or rings.
• The onion is peeled and cut into rings.
• Place chopped onions on the bottom of a prepared sterile jar, then a bay leaf.
• The chopped beets in a separate container are thoroughly mixed with salt and allowed to stand for several minutes.
• Then they put it in the top layer in a jar.
• Pour in vegetable oil and shake lightly.
• Cover the neck with parchment paper, secure with an elastic band and place in the refrigerator.

You can enjoy the salty snack within a day.

A simple recipe for salted beets for the winter

Beets pickled according to this recipe turn out to be as natural as possible, since there is nothing superfluous in the ingredients. But due to sterilization, it can be stored in winter even in room conditions.

You will need:

• approximately 1 kg of beets;
• 1 liter of water;
• 20g salt.

Preparation:

1. The washed and peeled vegetable is blanched in the standard manner in boiling water for about 15-20 minutes.
2. Cool, cut in a way convenient for the housewife and place in clean jars.
3. Brine is prepared from water and salt and poured hot over the beets in jars.
   Important! The quantitative ratio of vegetable to brine should be 60 to 40.
4. The jars are covered with lids and sterilized: 40 minutes - 0.5 l, 50 minutes - 1 l.
5. Roll up tightly with lids and turn over to cool.

How to salt boiled beets for the winter

Salted beets prepared according to this recipe make especially tasty vinaigrettes, and they are ideal as a dressing for first courses.

You will need:

• 2 kg beets;
• 1 liter of water;
• 20-25 g salt.

Preparation:

1. Thoroughly washed beets are placed whole in boiling water and cooked until ready.
2. Cool, peel and stem and cut into four pieces.
3. Dissolve salt in water by heating it to a boil and boiling for several minutes.
4. Pieces of boiled beets are placed in sterile jars, filled with boiling brine and immediately sealed hermetically for the winter.

How to pickle beets and plums for the winter

Interestingly, the same technology is used to pickle beets and plums for the winter. The result is a preparation that is very original in taste, which true gourmets cannot pass by.

To make it you will need:

• 2 kg of small root vegetables;
• 1 kg of hard sour plums;
• 3 liters of water;
• 20-30 g salt;
• 100 g sugar;
• 3-4 buds of cloves;
• ½ tsp. cinnamon.

To make this recipe, use boiled beets, cut into pieces and blanched plums for 2-3 minutes in boiling water.

The rest of the preparation method is standard.

1. Beets and plums are placed in sterile jars in layers, sprinkled with spices.
2. Prepare a brine from salt and sugar with water.
3. Pour boiling brine over fruits and vegetables placed in jars and immediately screw the lids on tightly.
4. Store salted beets and plums in a cool place.

Rules for storing salted beets

Salted beets, made in sterilized jars or with hermetically sealed lids, can be stored in any cool place without light. Ordinary salted beets require cold storage, at a temperature no higher than + 4 °C.If such conditions cannot be created, then it is recommended that after the end of the fermentation process, put the workpiece into jars, fill it with brine and sterilize: 0.5 liter jars - at least 40-45 minutes, 1 liter jars - at least 50-55 minutes.

Conclusion

Salted beets for the winter are unique in taste and usefulness and very simple to prepare for the winter. Any novice housewife can handle it, and its taste can amaze even sophisticated gourmets.

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