Beets are one of the most healthy vegetables. It retains its properties even after heat treatment. Therefore, many housewives harvest snacks from beets for the winter.
Beetroot appetizer for the winter - the basic principles of preparation
To cook not only tasty, but also healthy appetizer, you need to adhere to some cooking rules.
Beets for preservation should be only table varieties. Feed vegetable is absolutely not suitable for this. Beets should be burgundy. No white streaks or brown spots are allowed. Root crops are washed, cleaned and ground according to the recipe.
Appetizers are prepared from fresh or boiled beets. It will be much healthier and tastier if the vegetable is not boiled, but baked in the oven. This method of heat treatment will save more nutrients.
In the process of preparing a snack, it should not boil intensively, otherwise the beets can lose their bright color. In addition, table vinegar will help maintain a bright shade. That is why it is added immediately, and not at the end of cooking.
In addition to beets, other vegetables are added to the appetizer: onions, carrots, sweet peppers and even fruits.
Glass containers into which snacks will be rolled must be washed thoroughly with soda and sterilized. Without this, there is a risk that conservation will not stand idle for a long time.
The method of slicing beets and other vegetables depends on the recipe and the characteristics of the preparation.
Recipe 1. Beetroot appetizer for the winter with carrots
Ingredients
three kg of beets;
30 l of 70% vinegar essence;
kg of carrots;
100 g of salt;
kg of tomatoes;
5 g of ground red pepper;
100 g of garlic;
125 g of granulated sugar;
400 ml of vegetable oil.
Cooking method
1. Beetroot, peel. Once again, wash and grind with large sections. The appetizer will look spectacular if you grate the vegetable for Korean salads.
2. Peel a carrot with a sharp knife or peeler. We wash vegetables and grind as well as beets. We shift to a separate dish.
3. Fresh tomatoes are mine. On each we make an incision cross to cross and lower it for a couple of minutes in cool boiling water. We take out the tomatoes with a slotted spoon and transfer to a deep bowl with cold water. After a minute, drain the water and peel the tomatoes from the skins. Cut the pulp into small pieces.
4. In a large cauldron or pan, heat the vegetable oil. We spread half the grated beets in it. Salt and sprinkle with sugar. Add vinegar essence and season with pepper. Mix. Stew on low heat until the vegetable is soft.
5. Add the carrots and the remaining beets. Here we send pieces of fresh tomatoes. Mix and continue cooking until all vegetables are ready.
6. Clean the cloves of garlic. Pass them through the garlic squeezer and add them to the snack. Mix. Cooking another ten minutes.
7. Wash cans with soda, rinse thoroughly and sterilize over steam or in the oven.
8. We fill the prepared glass containers with a hot snack and tightly cork with tin lids. Turn over, cover with a warm cloth and leave for a day.
Recipe 2. Beetroot appetizer for the winter with tomato paste
Ingredients
three kg of beets;
salt;
kg onions;
60 ml of 70% vinegar essence;
three heads of garlic;
50 ml of tomato paste;
500 ml of lean oil.
Cooking method
1. Disassemble the garlic heads. Peel all the teeth and wash. Put on a cutting board and crumble into small pieces.
2. Wash the beets. Put in a large pan, fill with water and boil until soft. You can check the readiness of the root crop with a knife. If he freely enters the vegetable, then he is ready. Drain the boiling water. Cool and peel the beets. Grind on a coarse grater.
3. Peel the onion. Chop the bulbs in small pieces.
4. Pour a large amount of vegetable oil into a cauldron or pan and warm it well. Put onion and garlic. Fry until light brown.
5. Add beets to the onion, mix and simmer for a quarter of an hour.
6. Now pour the essence, salt and add the tomato paste. Stir well. Stew for another five minutes, and remove from heat.
7. Arrange the appetizer in sterile dry cans, and seal with boiled tin lids. Flip and wrap. After a day, send the snack to the pantry for storage.
Recipe 3. Beetroot appetizer for the winter with garlic
Ingredients
two kg of beets;
120 g of sugar;
100 g of garlic;
200 g of salt;
220 ml of vegetable oil;
60 g of a mixture of peppers;
80 ml of 70% vinegar essence.
Cooking method
1. We sort garlic into cloves. We clean them from husks and mine. Cut into thin plates.
2. Beetroot, peel. Rinse again and cut into thin long strips.
3. We put a pan with a thick bottom on the fire. Pour in vegetable oil. Put the garlic and fry it, constantly mixing, for ten minutes.
4. Add the beets and continue to fry, stirring regularly, for another five minutes.
5. Add table salt, a mixture of peppers and granulated sugar. Pour the essence. Stir thoroughly and simmer for half an hour.
6. We arrange the hot appetizer in sterile dry jars. We use a special key to tightly roll them with tin covers. Turn over, wrap and leave for a day. Store in the pantry or basement.
Recipe 4. Beetroot appetizer for the winter with apples
Ingredients
600 ml of filtered water;
three kg of beets;
200 g of salt;
two kg of apples;
250 ml of sunflower refined oil;
2 kg 200 g carrots.
Cooking method
1. Wash the beets, place in a large pot. Pour in water and boil until half cooked. Take small root vegetables of the same shape so that they boil at the same time. Beets can not only be boiled, but also baked. Cool, peel and chop into large chips.
2. Wash the apples. Cut in half and remove the core. Grate the fruit pulp coarsely. Combine grated beets with apples. Mix.
3. Peel, wash and chop the carrots as well as previous fruits and vegetables. Add carrots to beets with apples, mix, put in a bowl in which an appetizer will be prepared.
4. Fill everything with salt, add vegetable oil and put on a slow fire. Stew for ten minutes. Stirring occasionally.
5. Pour in water. Bring to a boil and simmer for about 20 minutes.
6. Wash jars with baking soda, rinse thoroughly, sterilize and dry. Arrange a hot snack on prepared jars. Roll them with tin cans with a special key, turn them around, wrap them up and leave for a day.
Recipe 5. Beetroot appetizer for the winter with white cabbage
Ingredients
20 g of salt;
kg of beets;
150 g of granulated sugar;
kg of white cabbage;
125 ml of 9% table vinegar;
100 g onions;
300 ml of filtered water.
Cooking method
1. My beets. Boil or bake in the oven until half cooked. Cool the root crops and peel them. Grind with large holes.
2. Remove the limp leaves from the cabbage. Cut the stump. Shred the cabbage with small straws. For this appetizer use only late varieties of cabbage.
3. Remove the peel from the onion and cut it into thin half rings. Put the vegetables in a large pot and mix.
4. In a separate bowl we combine table vinegar, filtered water, granulated sugar and salt. We put the mixture on the stove and bring to a boil. Pour the boiling mixture of vegetables. We put a plate on top, on which we put a jar of water. We clean for a day in the refrigerator.
5. Put the appetizer in dry sterile jars and cover with lids.
6. Cover the bottom of the wide pan with a kitchen towel. We expose cans of snack on it. We fill the pan with warm water so that its level reaches the shoulders of the cans. We put on low heat and sterilize for half an hour.
7. Carefully remove the cans from the pan and tightly roll up using a special key. Turn over the jars with appetizer, cover and stand for 24 hours.
Recipe 6. Winter beetroot appetizer with bell pepper
Ingredients
125 ml of 9% table vinegar;
two kg of beets;
125 g of granulated sugar;
750 g of fresh tomatoes;
50 g of salt;
250 g of bell pepper;
head of garlic;
250 g of onion.
Cooking method
1. Wash raw beets, pat the roots with a towel. Peel and chop into large chips.
2. Wash tomatoes, rinse with boiling water and peel. Cut the pulp of the vegetable into small pieces.
3. Wash bell pepper, cut the stem and remove the seeds. Chop the vegetable with a thin straw.
4. Peel the garlic cloves and pass them through a special press.
5. Peel the finely chopped onions.
6. Put the vegetables in a pan with a thick bottom, add salt and sugar. Pour in table vinegar and mix.
7. Put the pot on a small fire and bring to a boil. Cook for 20 minutes.
8. Arrange the appetizer in sterile dry jars and seal it tightly. Turn over and cool under a warm cloth.
Beetroot appetizer for the winter - tips and tricks
- To prevent the beets from losing their bright color, cook and bake them in a peel.
- Do not put too much sugar in the snack, as beets in themselves are sweet enough.
- Raw beet snacks must be sterilized, otherwise it will not stand for long.
- Do not use beets with white streaks for preservation.
