Beetroot can be used to prepare a wide variety of preparations for the winter. Canned beets are consumed not only as an independent dish, but also added to borscht or chill. Alternatively, you can canned beets along with other vegetables in the form of salad or caviar.
It is necessary
- Pickled beets:
- - 10 half-liter cans
- - 5 kg of beets
- - 0.5 kg of sugar
- - 1, 5 Art. tablespoons of coarse salt
- - 2 tbsp. spoons of cloves
- - 0.5 l of beet broth
- - 300 ml nine percent vinegar
- - 2 heads of garlic
- Beetroot caviar
- - 5 liter cans
- - 3 kg of beets
- - 0.3 kg of carrots
- - 3 medium-sized onions
- - 70 g tomato paste
- - 1 tbsp. spoonful of sugar
- - 1 tbsp. spoon of salt
- - hot pepper to taste
- - refined vegetable oil for frying
- Beetroot, cabbage and carrot salad:
- - 10 half-liter cans
- - 2 kg of beets
- - 2 kg of white cabbage
- - 0.5 kg of carrots
- - 0.5 kg of onions
- - 2 liters of vegetable broth
- - 4 tbsp. tablespoons of sugar
- - 2 tbsp. tablespoons of salt
- - 6 tbsp. tablespoons of nine percent vinegar
Instructions
Step 1
Pickled beets
Rinse the beets thoroughly. Place the beets in a large pot, cover with water, cover the pot and put it on high heat. When the water boils, reduce heat to low and cook the beets until tender. Small tubers are boiled for about half an hour, medium ones 40-50 minutes, large ones - 1-1.5 hours. Drain the beetroot broth, cool and peel the beets. Cut the beets into 1-1.5 cm thick slices and arrange them in sterilized jars. Peel the garlic, place 2-3 coarsely chopped cloves of garlic in each jar. Prepare the brine. To do this, boil the beetroot broth, vinegar, salt and sugar in a saucepan. Pour the resulting marinade over the beets in jars and roll them up with sterilized metal lids. Place the jars in boiling water so that they are completely submerged. After 10 minutes, remove the jars, cool and store in a cool place.
Step 2
Beetroot caviar
Peel the onions, chop them into small cubes and fry in a little vegetable oil until golden brown. Wash and peel the carrots and beets, grate them on a medium grater and fry in a little vegetable oil until tender. Combine fried onions and beets with carrots, add salt, sugar and tomato paste. Stir the caviar, put it on low heat and simmer for 10 minutes. Spread the prepared caviar in sterilized jars and roll them up with sterile lids. If you add hot red pepper to vegetables, you get spicy beetroot caviar. Store the cans of beetroot caviar in a cool place.
Step 3
Beetroot, cabbage and carrot salad
Wash and peel the beets and carrots, boil until tender, cool and peel. Do not pour out the vegetable broth, it will be needed to prepare the brine. Cut the beets and carrots into strips. Peel the onion, cut it into rings. Chop the cabbage. Boil the remaining vegetable broth. Dissolve sugar and salt in it. Transfer all vegetables to a deep saucepan, cover with vegetable broth and cook for 10 minutes. Add vinegar to vegetables a minute before cooking. Divide the salad into sterilized jars and roll them up with sterile lids. Place the jars in boiling water so that the water covers them along with the lids. Boil the jars for 15 minutes. Cool the salad jars and store them in a cool place.
