Canteen-style beetroot marinade - recipe. Pickled beets - recipe Pickled beets according to GOST recipe

Beets are the basis of many dishes and snacks, but even more often the product is pickled for the winter. It is this move that ensures that during the cold season the whole family can enjoy a delicious snack. The benefits and harms of beets have been studied thoroughly, so there is no doubt about its value.

Pickled beets using classic technology

• laurel - 2-3 pcs.
• beets - 0.75 kg.
• granulated sugar - 135 gr.
• onion - 1 pc.
• salt - 25-30 gr.
• vinegar 6% - 0.2 l.
• peppercorns - 11 pcs.
• purified water - 0.45 l.

1. Select beets of a suitable size, wash with a hard sponge and boil until ready. Then let the vegetable cool, remove the top layer, and chop the pulp into cubes.
2. Peel the onion from the husk. Chop the vegetable into half rings, then divide each piece into 2 more parts. In total, you will get onions cut into quarters.
3. Sterilize the containers and lids that will be used for packaging in advance. Send a few peppercorns to the bottom.
4. Prepare a saucepan. Pour vinegar and water into it, add laurel, salt, sugar. Bring the contents to a boil, remove from heat. Allow the marinade to come to room temperature.
5. Now place the cooled beets into jars, add filling to the edges of the container. Seal in a convenient way and refrigerate for 24 hours. Then use as intended or store in the cellar.

Beets combined with cabbage

• garlic cloves - 6 pcs.
• laurel - 2 pcs.
• salt - 45 gr.
• granulated sugar - 175 gr.
• beets - 0.5 kg.
• white cabbage - 1.4 kg.
• vegetable oil - 0.15 l.
• carrots - 120 gr.
• vinegar with a concentration of 6% - 145 ml.

1. Separate the leaves from the cabbage, wash them and let them dry. Then cut each leaf into plates in the shape of a square, the side of which is 3-4 cm.
2. Wash the beets and carrots, brush the vegetables with a stiff brush (preferably an iron brush). Remove the top layer, pass the root vegetables through a coarse grater.
3. Start preparing the container into which the twist will be carried out. Leave the sterilized jars with lids to dry, take a separate bowl.
4. Add carrots and beets, vegetable oil, and chopped garlic. Mix everything and leave. Prepare the marinade: pour water and vinegar into a saucepan, add salt and sugar, pepper and bay leaves, boil and remove from the stove.
5. Season the vegetables with the resulting filling and keep in the cold for a day. Then pack the finished treat into jars, close and store for long-term storage.

Beets with vegetables in marinade

• medium beets - 5 pcs.
• small cucumber - 9-10 pcs.
• green tomato - 5 pcs.
• young zucchini - 1 pc.
• cauliflower (head) - 1 pc.
• celery - 3 stalks
• carrots - 4 pcs.
• onion - 1 pc.
• salt - 0.1 kg.
• purified water - 2 l.
• vinegar with a concentration of 6% - 225 ml.
• granulated sugar - 65 gr.
• cloves - to taste
• peppercorns - 12 pcs.
• laurel - 6 pcs.

1. Tackle your vegetables. They must be washed and cleaned of inedible parts. Chop the carrots into cubes, do the same with beets, zucchini and cucumbers.
2. Cut the tomatoes into slices, and the celery into circles. Separate the cauliflower into florets. Select a suitable size cooking pan and place the vegetables in it.
3. Add a whole onion here, peeling it off. Separately, boil water in the amount according to the recipe. Pour the contents over it and blanch for 6 minutes.
4. Add laurel, peppercorns, and cloves, if desired, to the bowl. Add granulated sugar and salt, add vinegar. Mix all the contents and continue simmering for another 5 minutes.
5. Sterilize containers with lids in advance. First pack the vegetables, then season them with marinade. Continue sterilizing in the oven for a quarter of an hour. Close and refrigerate after cooling.

Pickled beets with coriander

• beets - 1 kg.
• garlic head - 1 pc.
• vegetable oil - 75 ml.
• ground coriander - 16 gr.
• vinegar with a concentration of 6% - 60 ml.
• salt - 40 gr.
• crushed red pepper - 18 gr.
• granulated sugar - 0.1 kg.

1. Wash the beets, peel and chop on a grater. Do the same with carrots or chop them into strips. Peel the garlic and pass through a press.
2. Combine grated beets with sugar, garlic, coriander, salt, pepper and carrots. Add vinegar with vegetable oil and mix well.
3. Leave the product at room temperature for several hours. After this time, transfer to the cold and wait another 7 hours. Then start eating or roll up.

Beets with onions

• beets - 0.5 kg.
• apple cider vinegar - 115 ml.
• shallots - 4 pcs.
• sugar - 55 gr.
• salt - 35 gr.
• filtered water - 430 ml.
• peppercorns - in fact.

1. Take a pan of a suitable size and pour water into it. Place the container on the stove and bring to a boil. Reduce the stove's power to below medium. Add sugar, vinegar, salt and pepper to the pan. Simmer the components for 5-7 minutes.
2. Meanwhile, wash and peel the root vegetable. Chop the product into thin strips. Bring the liquid to a boil again and reduce the heat slightly. Place the vegetable in a saucepan with the marinade. Add chopped onion to the food.
3. After boiling again, the pan must be removed from the stove. Cover the container with a lid and leave the food until it cools naturally. Place the pan in the refrigerator for 2 days. After this, compact the composition into a jar and roll it up using classical technology.

• vinegar - 65 ml.
• beets - 1.4 kg.
• laurel - 3 pcs.
• peppercorns - 4 pcs.
• granulated sugar - 35 gr.
• salt - 40 gr.
• table water - 1 l.
• clove buds - 3 pcs.

1. First prepare the beets. It must be washed with a brush, then boiled until ready. After this, the root vegetables can be cooled under the tap and cleaned. Finally, chop the vegetable into equal-sized cubes.
2. Prepare a sterilized container with a volume of about 800-900 ml. (can be liter). Place the beet cubes inside and add boiling water according to the recipe. Sterilize the lids and place on the jars, wait a quarter of an hour.
3. Pour the resulting infusion into a saucepan for further cooking. Pour spices with salt and granulated sugar into a fireproof container. Boil the marinade for 6 minutes, pour in the vinegar at the end.
4. Add the filling to the jar with the chopped root vegetables. Don’t wait, immediately seal the container and turn it upside down. Cover with a sweatshirt, bring to room temperature, then transfer to the cold.

Beetroot with plums

• fresh plums - 500 gr.
• salt - 30 gr.
• water - 1 l.
• sugar - 120 gr.
• beets - 2 kg.
• roots of pink radiola - in fact
• cloves - 4 buds

1. Peel and rinse the root vegetable. Place the beets in a suitable sized saucepan. Pour in the required amount of water. Place the container on the stove and boil the vegetable until tender.
2. Chop the boiled root vegetable into thin slices. At the same time, rinse the plum and remove the pits. Boil the fruit in a separate pan for a few minutes. Keep in mind that the plum needs to be thrown into already boiling water.
3. Next, the products must be placed in sterile jars one by one. Don't forget to add cloves and roots. Pour the ingredients with a pre-cooked marinade of water, sugar and salt. Roll up the jars and, after cooling, store them for long-term storage.

Pickled spicy beets

• table vinegar - 125 ml.
• beets - 2.9 kg.
• garlic - 1 head
• cilantro - 30 gr.
• vegetable oil - 240 gr.
• peppercorns - to taste
• salt - 90 gr.
• water - 3 l.
• sugar - 480 gr.

1. Wash the root vegetables thoroughly and open them in an unpeeled state until tender. Take water not from the recipe. Cool the root vegetable, chop into small pieces. Place the vegetable in a small container.
2. Next, start preparing the marinade. Boil 1 liter in a clean saucepan. purified water. After the first bubbles appear, add vinegar and vegetable oil to the liquid. Stir the ingredients.
3. Next, add finely chopped cilantro, peppercorns, chopped garlic, salt and sugar to the broth. Simmer the ingredients for 5-7 minutes over low heat. Cool the marinade, then pour the broth over the beets.
4. Leave the product in a bowl with the marinade at room temperature for several hours. After the allotted time, the root vegetable can be rolled into sterile jars or used as an ingredient for salads.

Beets in Georgian style

• garlic - 4 cloves
• ground saffron - 9 gr.
• beets - 1.3 kg.
• bay leaves - 6 pcs.
• green coriander - to taste
• peppercorns - in fact
• sugar - 110 gr.
• freshly ground hot pepper - 6 gr.
• salt - 40 gr.
• water - 1.6 l.
• apple cider vinegar - 80 ml.

1. Start preparing the marinade. To do this, pour filtered water into a saucepan, add peppercorns and laurel leaves to it. Bring the ingredients to a boil. Next, add sugar, vinegar and salt to the liquid.
2. Turn off the heat and wait until it cools completely. Separately from everything else, boil the washed beets in their skins. Cool and chop into small cubes. Combine the root vegetable with chopped garlic, coriander, saffron and pepper.
3. Pour the marinade into the beets and stir. Place the product in the refrigerator for 3 days. After the allotted time, divide the product into portioned jars and roll using classic technology. Store in a cool place.

Traditionally, onions, cabbage and other equally healthy vegetables are added to the pickled treat. We have reviewed the most delicious recipes that will not leave you indifferent. Choose the technology you like and delight your guests!

Video: pickled beets for the winter

Beetroot is used to prepare borscht, beetroot soup, vinaigrette and other popular dishes, without which it is difficult to imagine home cooking. It can be used not only boiled or baked, but also pickled. In order to marinate it, it will not take too much time and effort, and the result will exceed all expectations. Instant pickled beets will not only add a new taste to familiar dishes, but can also serve as a complete snack itself. You can prepare it according to different recipes, but they are all quite simple.

Cooking features

Beets take a long time to cook. Sometimes the process of preparing snacks from this vegetable is time-consuming, but it is never difficult. When we talk about quick-cooking beets, we mean a relatively short period of pickling when compared to preparing this product for the winter. When preparing a quick snack from beets, you still have to spend time on its preliminary preparation. Otherwise, even a novice cook shouldn’t have any difficulties, but he may need to know a few things.

• To prepare appetizers from boiled beets, it is better to choose root vegetables of approximately the same size, otherwise it may turn out that some vegetables will be overcooked, while others will remain damp.
• You can pickle not only boiled, but also raw beets, but they must be thoroughly chopped, otherwise they will not pickle quickly. In what form to use the vegetable, raw or boiled, depends on the chosen recipe.
• It is best to pickle beets in glass or ceramic containers; it is acceptable to use high-quality plastic containers and even plastic bags. But metal utensils are not suitable for these purposes. Aluminum releases harmful substances when in contact with acids. Any metal can give the snack an unpleasant aftertaste.

Quickly pickled beets can usually be served within a day after preparation. It needs to be stored in the refrigerator. It won't go bad for at least 2 weeks, but will often last much longer.

Classic recipe for quick-cooking pickled beets

• beets – 1 kg;
• onions – 0.2 kg;
• table vinegar (9 percent) – 180 ml;
• salt – 40 g;
• sugar – 160 g;
• water – 0.6 l;
• laurel leaves – 3 pcs.;
• black peppercorns – 12 pcs.

Cooking method:

• Wash the beets, boil until tender. Give the vegetables a chance to cool and peel them.
• Cut the beets into small bars (7–8 mm wide, about 3 cm long).
• Peel the onion and cut into thin half rings. If the onions are large, you can cut them into quarters of rings.
• Stir the vegetables.
• Place peppercorns at the bottom of the container in which you plan to pickle the beets, and place the vegetables on top.
• Boil water, dissolve salt and sugar in it, add laurel leaves, boil for 5 minutes.
• Remove the bay leaves. Allow the marinade to cool to room temperature.
• Pour the marinade over the beets, cover with a lid, and put in the refrigerator.

Video recipe for the occasion:

You can try the snack after a day. If you pour hot marinade over it, it will be ready for use even earlier (in about 12 hours).

Beets marinated with garlic

• beets – 1.5 kg;
• vegetable oil – 120 ml;
• sugar – 0.25 kg;
• garlic – 4 cloves;
• cilantro – 50 g;
• water – 1.5 l;
• salt – 50 g.

Cooking method:

• Boil the beets until tender, cool. Clean. Cut into small cubes (no more than 1 cm).
• Cut the garlic into thin slices.
• Mix beets with garlic.
• Mix water with salt, sugar and vegetable oil. Boil it. You can add a few peas of bay pepper and bay leaves.
• Boil the marinade for 5 minutes, add vinegar to it. Stir, remove pan from heat.
• Let the marinade sit for half an hour, then pour it over the prepared beets. Leave for 3-4 hours at room temperature.

After the specified time, the pickled beets can be put in the refrigerator or put part of it in a vase and served. The appetizer has a spicy taste and seductive aroma.

Beets marinated with onions and mustard

• beets – 0.2 kg;
• onions – 75 g;
• French mustard – 5 ml;
• apple cider vinegar (6 percent) – 20 ml;
• water – 40 ml;
• sugar – 10–20 g;
• salt or soy sauce - to taste.

Cooking method:

• Wash the raw beets, pat dry with a napkin, and peel.
• Grind on a grater with large holes.
• Peel the onion, cut into thin quarter rings, mix with beets.
• Boil water, mix it with salt, sugar, vinegar and mustard. You can add a pinch of ground black pepper. Stir.
• Season the beets with the resulting sauce. Leave it for 2 hours at room temperature, then put it in the refrigerator and wait another 2 hours.

An appetizer made from pickled raw beets has an unusual but balanced taste. If you know how healthy raw beets are, but you find it difficult to decide to start eating them uncooked, you should try the food prepared according to the recipe given.

Beets pickled in Korean style

• beets – 1 kg;
• garlic – 8 cloves;
• ground red pepper – 5 g;
• ground coriander – 5 g;
• vegetable oil – 0.2 l;
• table vinegar (9 percent) – 60 ml;
• salt, sugar - to taste.

Cooking method:

• After peeling the raw beets, grate them on a grater designed for making Korean salads.
• Pass the garlic through a press and mix with the beets.
• Add sugar, salt, spices to the butter. Heat it in a saucepan, mix with vinegar.
• Pour the hot marinade over the beets and stir.
• After an hour, put the snack in the refrigerator. After another 5 hours it will be ready to eat.

This version of pickled beets will appeal to lovers of spicy foods.

Instant pickled beets are a healthy snack with a piquant taste. It can not only be served separately, but also used to prepare other dishes.

Preface

Beets are valued and loved for the taste and benefits of dishes made from it. By pickling this vegetable, you can significantly expand your feast menu, replenish your supplies for the winter, and always have a salad or dressing on hand for your first courses.

Repetitive operations during pickling

All recipes for pickling beets contain the same operations, which will be given in this chapter, but will be skipped later in the article. If any other or additional steps are required for preparation, this will be indicated.

It is better to pickle fresh vegetables, recently picked from the garden, which should be selected in the same way as for. First, you need to cut off the tops and roots of root crops, leaving small tails. Then wash the vegetables thoroughly. After this, cook them until fully or half cooked. In the first case, the beets will pickle faster, and in the second, more vitamins will remain in them. The taste will also be slightly different, which will not disappoint in either version of the recipe. Cool the boiled vegetables under running water, and then remove the skin from them, simultaneously removing spoiled and damaged areas, as well as the top with the remains of the tops. Next, to pickle the beets, we use the recipe recommendations.

Preparation of the marinade usually consists of the following. First, thoroughly mix the ingredients for it. The resulting solution is then heated to boiling. At the same time, if necessary, the mixture is stirred to completely dissolve all components. The marinade is used immediately after boiling.

Place the workpiece in cleanly washed and then sterilized jars, which are immediately closed with lids that have undergone the same treatment.

Sometimes, when pickling beets at home, some housewives, to be on the safe side, so that the product does not spoil for a longer time, sterilize it after packaging it in containers. To do this, jars of beets filled with marinade are covered with lids and placed in a pan filled with water, which is brought to a boil. Then keep the containers with the vegetable without removing them: 15 liter containers, and 12 minutes for half-liter containers. Then remove the jars from the boiling water and seal with lids. Everyone chooses for themselves whether to sterilize or not. Pickled can be stored well without it.

After closing the container with the hot workpiece, turn it upside down and place the lids on a thick cloth, and then wrap it with something warm. We leave the beet marinade in this form until it cools completely, and then we put it in the refrigerator or cellar for storage.

Recipes for making beet marinades

Pickling beets is no more difficult than any other vegetable. And the process of preparing it this way is not much different: the same vinegar and other seasonings and spices are used. The only slight difference is in the amount of ingredients for the marinade.

Small young beet marinade. You will need 1.5 kg of root vegetables and for the marinade:

• non-iodized salt - to taste;
• vinegar 9% and sugar - 2 tbsp. spoons.

In this recipe, vegetables are cooked in the marinade itself, which is pre-prepared. Pour 2 liters of water into a small saucepan. Then add the ingredients for the marinade. Stirring, bring everything to a boil. Then carefully place the washed root vegetables in the marinade and cook them for about 1 hour over medium heat, covering them with a lid.

We take out and place the vegetables on a dish, let them cool, and then peel them. We leave small root vegetables whole, and cut larger ones lengthwise into 3-4 slices. Place all the vegetables in jars. Strain the beetroot marinade, bring it to a boil again, and then pour it into containers.

Pickled beets with horseradish. You will need:

• root vegetables – 1.2 kg;
• horseradish (roots) – 10 g;
• dill or caraway seeds (seeds) – 1–3 g.

For the marinade:

• sugar – 200 g;
• non-iodized salt – 100 g;
• vinegar 9% – 0.6–0.9 l;
• water – 300 ml.

Cut the prepared beets into cubes, and peeled and washed horseradish into small pieces. Prepare the marinade. Boil it for 2 minutes. Mix beets with seeds and horseradish, place in jars, and then pour boiling marinade over them.

Pickled grated beets

To pickle grated beets, you can use almost any recipe for preparing this vegetable for the winter, whole or cut into pieces. The only difference is that the grated product will quickly become ready for use - it will marinate - and after opening the jar it can be immediately used for food, for salads, borscht, and so on. The workpiece still needs to be crushed into pieces and slices - shredded, cut. However, to prepare such a marinade from beets, it takes a little more time - after all, the vegetable must be grated. This is done on a regular grater through large meshes, or on a grater designed for cooking carrots in Korean.

A simple cooking method with a minimum of marinade ingredients:

• water – 1 l;
• non-iodized salt, sugar and vinegar - 1 tbsp. spoon.

Any number of root vegetables.

Grate the prepared beets and then place them in containers up to the shoulders. Prepare the marinade and pour it into jars.

Recipes for quick preparation of beet marinades

Everyone understands in their own way what the process and result of pickling instant beets should be. For some, “fast” means that the vegetables can be eaten soon after processing. Others put a different meaning into this word - it will take a minimum of time to prepare food for the winter. Below are recipes for both quick pickling and those that lead to the speedy delivery of beets to the table.

To spend a minimum of time on cooking, you need to choose small root vegetables and, preferably, young ones - they will cook faster and will not need to be cut. For one of these recipes for pickling beets you will need:

• vegetables – 1 kg;
• bay leaf - 1 piece per jar;
• cloves (buds) and allspice (peas) - 2 pieces per jar.

For the marinade:

• water – 0.5 cups;
• sugar and non-iodized salt - 0.5 tbsp. spoons;
• 3% vinegar – 1.5 cups;
• cinnamon – ¼ teaspoon;
• nutmeg – 1 pinch.

Place the prepared root vegetables, bay leaves, cloves and pepper into jars. Prepare the marinade and pour into jars.

Another way to quickly pickle beets is to make it in Korean, without boiling the root vegetables. Such preparation simultaneously allows you to speed up the marinating process and serve the vegetable on the table within a few hours. For one of these recipes you will need:

• young root vegetables – 1 kg;
• garlic (heads) – 1 piece;
• ground coriander and red pepper – 2 teaspoons each;
• vegetable oil – 200 ml;
• sugar and non-iodized salt - to taste;
• 9% vinegar - 3 tbsp. spoons.

We chop the washed, peeled beets into thin strips with a knife or grate them. In the latter case, we use a grater to prepare carrots in Korean. Press the peeled garlic through a garlic press or three on a regular fine grater. Then mix it with beets in a glass or ceramic cup. Add salt, pepper, sugar and coriander to them. Mix everything well. Then add vinegar. Mix everything again.

Heat the oil well and pour it into a cup with vegetables. Mix the beets. The oil should then cover the vegetables. Let the beets cool and place the container with them in the refrigerator for 6 hours. After this time, the pickled beets are ready to serve. Or it is laid out tightly in jars that are rolled up.

We will present to your attention classic recipes for beetroot marinade - this dish can be used as a separate side dish, a cold appetizer, or as an ingredient for a salad. In this article you will learn a recipe on how to prepare a marinade like in a cafeteria.

Canteen-style beetroot marinade - recipe

Ingredients:

• beets – 1 kg;
• sugar – 0.5 tbsp. spoons;
• salt – 1 tbsp. spoon;
• 9% vinegar – 150 ml;
• water – 200 ml;
• black pepper – 6 peas;
• allspice – 2 peas;
• cloves – 4 inflorescences;
• bay leaf – 1 pc.

Preparation

We choose approximately the same beets so that they are cooked at the same time. We wash it well and set it to cook for about fifty minutes (if the vegetables are medium-sized). While the beets are cooking, we will make the marinade. Add all the ingredients on the list to two hundred milliliters of cold water, except vinegar and beets. Place on the stove and wait until it boils. The marinade should boil for about five minutes. Then pour in the vinegar, wait until it boils again and set to cool. Some housewives throw spices into boiling water or pour them over the ingredients for a marinade, but in this case the spices behave differently and the taste is not the same.

So, the beets are cooked and the marinade is cooling. We put on rubber disposable gloves, because we understand what color our hands will be and how difficult it will be to wash them, and we peel the beets. We cut it into cubes, put everything in a container or jar and fill it with marinade, then put it in the refrigerator for a day, or better yet two. After this time, the beets are ready - you can eat them.

Beetroot marinade like in kindergarten - recipe

Ingredients:

• beets – 1 kg;
• sugar – 1 tbsp. spoon;
• salt – 0.5 tbsp. spoons;
• – 1 pinch;
• water – 200 ml;
• black pepper – 2 peas;
• vegetable oil – 3 tbsp. spoons;
• bay leaf – 1 pc.

Preparation

We wash the beets well, preferably with a brush, and let them cook for about one hour. After the beets are cooked, let them cool in the broth. Afterwards, as always when working with beets, we put on disposable gloves and peel them. Grate the peeled root vegetable on the coarsest grater and place it in a saucepan.

Let's start making the marinade. Add all ingredients except beets and sunflower oil and pour into a separate saucepan. We wait until it boils and cook for about five minutes. Now we pour this hot marinade over our beets and wait until tomorrow. The next day, drain the marinade through a colander, add oil, taste and add salt if necessary. You can send it to the table. So you have found a recipe for beetroot marinade that tastes like in kindergarten.

Beetroot in sweet marinade

This recipe will tell you how to make another type of beetroot marinade.

Ingredients:

• beets – 0.5 kg;
• water – 1 glass;
• honey (can be replaced with sugar) – 2-3 tbsp. spoons;
• cumin – 1 teaspoon;
• cinnamon – 1 pinch;
• chili pepper – 1 pinch;
• lemon – 1 pc.

Preparation

As always, we wash the beets well, not forgetting the brush to help. After we set it to cook, medium-sized beets will take fifty minutes, but depending on the variety, it may take seventy minutes. While it is cooking, we will prepare the marinade, for which we will pour Place a glass of water in a saucepan and add one teaspoon of cumin, a pinch of hot red pepper and a pinch of cinnamon. Let's wait until it boils for about three minutes and let it cool. When the boiling marinade becomes just hot, add honey and stir thoroughly until completely dissolved, because boiling honey is strictly not recommended (it becomes toxic). When the honey has dissolved, add the juice of one lemon and wait for the marinade to cool completely. We clean and cut the boiled beets as you like: into cubes, strips, stars, etc. Place the chopped pieces in a container and pour in the non-hot marinade. In a day you can already try.

Pickled beets prepared for the winter are an excellent delicacy and snack. We suggest preparing and twisting it according to the step-by-step recipes with photos below, following which you can do this very simply. Cooks are offered original preparation options: with plums, horseradish, caraway seeds and other simple and quick recipes. The piquant, juicy taste of beets prepared for future use will appeal to true gourmets. Such pickled beets are both an original independent snack and can be used in the preparation of salads and other dishes.

kerescan - Aug 2nd, 2015

Pickled beets are an excellent base for preparing a variety of savory appetizers and first courses. And, despite the fact that the popular vegetable is perfectly preserved until spring without any preservation, such a beet preparation will be useful in every housewife’s home. Therefore, I’ll tell you my recipe for how to pickle beets for the winter at home, simply and tasty.