Beetroot is one of the few vegetable crops that is rich in all kinds of nutrients, as well as a variety of flavors. That is why every housewife is trying to procure this root crop for the future, for the entire next year. Today, there are many ways to harvest beets, but not every canning in a jar can please a rich and elegant taste. We will examine in detail the most popular ways of rolling red beets for the winter, and also share the main secrets of the process.
Beet selection and preparation
Absolutely any beet is suitable for spinning in the winter, so you can resort to its conservation both at the beginning of the plant growing season and in late spring. At the same time, the size of the fruit is not the main one, since the root crop is carefully chopped during processing.
Did you know? Beetroot began to be used as food in the 2nd millennium BC. e., however, until the IV century BC. e. For culinary processing, only the leaves of the plant were selected.
The greatest attention when choosing beets for pickling should be given to the integrity of the fruits. They should not be damaged by infections or fungi, as evidenced by a variety of spots or other inclusions on the skin.An ideal fetus for preservation should:
- have a smooth skin;
- differ in a saturated and uniform burgundy shade (without any bright spots or stripes);
- be tight to the touch and dry on the cut.
The main stages of preparing root crops for conservation:
- Eliminate the tops.
- Wash the beets under running water (be sure to brush them on the surface of the fruit).
- Boil the root vegetables until half ready, their consistency should be softened by half.
- After boiling, remove the hot beets and dip them in cold water for a few minutes. This will help not only instantly cool the fruits, but also achieve peeling of the peel.
- Peel the boiled root vegetables and remove the tails.
- Wash the fruits under running water.
- Grind beets, young fruits of small sizes are not cut, as they are perfectly marinated and whole.
How to preserve beets: the best recipes
For most housewives, it is not difficult to twist the beets for the winter, since this process is practically no different from the preservation of other crops. However, the harvesting of vegetables has some nuances, without which all the pickles will quickly become unusable.
Let us consider in more detail how to cook a variety of beetroot pickles for everyday and holiday dishes.
Borsch billet
To make a semi-finished product for borsch, you will need:
- boiled and peeled beets - 1 kg;
- a small lemon - 1 pc.;
- vegetable oil - 4 tbsp. l .;
- sugar - 4 tbsp. l .;
- salt - 1 tsp.
Beetroot harvest for borsch: video
Stages of preparation for preservation:
- Finely grate the root crop on a grater or food processor and pour it into a deep container.
- Add vegetable oil, salt, sugar and freshly squeezed lemon juice to the grated beets.
- Stir everything and send to simmer on low heat for about 15 minutes.
- Pour the boiling mixture into sterile jars and roll them up.
- Wrap the rolled cans with a terry towel or jacket and leave to insist until cool.
- Transfer the pickles to a cold basement or refrigerator for later storage.
Did you know? In Russia, beets were used as a dessert product. It was baked in the oven and served as a sweet dish for tea or other drinks.
Whole
Spinning root crops entirely have a lot of advantages, in addition to the fact that such pickles are simple to manufacture, the resulting product can be safely used for any dishes in the future.
For 1 liter of spins you will need:
- boiled and peeled beets - 1 kg;
- water - 1 l;
- black pepper (peas) - 5 pcs.;
- allspice - 2 pcs.;
- bay leaf - 1 pc.;
- table vinegar (9%) - 2 tbsp. l .;
- salt - 2 tbsp. l .;
- sugar - 1 tbsp. l
Whole beet canning: video
Stages of conservation:
- Pour spices into sterile containers for seaming, and then lay on top of the root crop.
- Pour water into a separate container, and then add sugar, salt and vinegar.
- Boil the liquid for 10 minutes.
- Pour the fruits with marinade, and cover the jars with a lid.
- Take a large pan, fill it halfway with water and place on the stove.
- Carefully move the cans with beets in a bowl of water, and boil everything for 10 minutes.
- Roll up hot jars and soak them under a terry towel until cool.
- Move the pickles to a permanent storage location.
Salad dressing
This recipe is ideal for all lovers of vinaigrettes and other beet salads. It makes it possible to preserve a fragrant root vegetable for a long time and give winter salads a special aroma and aftertaste.
To make such a blank you need to take:
- boiled and peeled beets - 1 kg;
- boiled water - 1 l;
- bay leaf - 2 pcs.;
- black pepper (peas) - 15 pcs.;
- cloves - 4 pcs.;
- sugar - 1 tbsp. l with a slide;
- salt - 1 tbsp. l .;
- table vinegar (9%) - 70 ml.
- Cut the fruit into small cubes.
- Pour water, spices, salt and sugar into a separate container, and then put the mixture on a slow fire, bring it to a boil.
- Boil water with spices for 10-15 minutes.
- Pull bay leaf and cloves out of hot liquid.
- Pour the chopped root vegetable into the marinade and boil the mixture.
- After boiling, pour vinegar into the boiling mixture, cover the pan with a lid and warm for 5 minutes.
- Lay the hot beets with liquid in jars and roll them up.
- Wrap the jars with a terry towel or jacket and leave to insist.
- Transfer cooled pickles to a permanent storage location.
Important! Vinegar must be poured at the beginning of the boil, otherwise the root crop will lose its rich dark color.
No sterilization
This recipe is suitable for all those who do not like excess spices in canned food. In addition, such twists leave the consistency of the vegetable and its taste unchanged, which will help give winter dishes a light summer freshness.
To spin, you should get:
- boiled and peeled beets - 1 kg;
- water - 1 l;
- table vinegar (6%) - 60 ml;
- sugar - 2 tbsp. l .;
- salt - 2 tbsp. l .;
- bay leaf - 2 pcs.;
- black pepper (peas) - 3-5 pcs.;
- cloves - 3 pcs.
- Slice the root crop into pieces.
- Put the chopped fruit in sterile jars and fill it with boiling water, and then close it with a metal lid.
- Soak the fruit in boiling water for no more than 15 minutes.
- Drain the liquid into a separate container, add salt, sugar and spices to it, and then boil for about 5 ° ∞ ° C.
- Add vinegar to the boiling liquid, and remove it from the heat.
- Pour the beets with hot marinade, and then roll the cans.
- Wrap the jars with a jacket or terry towel, soak to cool and transfer to a permanent storage location.
No vinegar
Despite the fact that vinegar is used universally in food, this substance in large quantities is harmful to the body, so most doctors recommend, if possible, to remove this ingredient from winter pickles. In addition, preservation without vinegar is an ideal dietary product suitable for daily use.
To prepare the pickles you should take:
- boiled and peeled beets - 1 kg;
- water - 1 l;
- black pepper (peas) - 20–25 pcs.;
- bay leaf - 7–8 pcs.;
- sugar - 7 tbsp. l .;
- salt - 5 tbsp. l .;
- citric acid - 2.5–3 tbsp. l
- Grind the fruits into small cubes.
- Put spices and then chopped beets in sterilized jars.
- Pour water into a separate container, pour sugar, salt and citric acid into it, and then bring the mixture to a boil over medium heat.
- Boil the liquid for no more than 7 minutes.
- Pour the root marinade with hot marinade, and then roll the cans over with lids.
- Wrap the jars with a terry towel or jacket, after cooling, transfer them to the refrigerator or other storage place.
Important! Boil root crops whole, I do not take the skins, otherwise the root crop will lose its saturated color and density.
How and how much to store canned beets
Closing the cans is only half the battle, the most important thing ahead is to create optimal conditions for pickles for long-term preservation throughout the cold season. Beetroot preparations are best stored in a refrigerator or cellar at a temperature of 0 ... + 15 ° C, and relative humidity of about 75%.
In such conditions, the twists are able to maintain their freshness for 24 months from the date of manufacture.
But, not each of us can boast a specialized place for pickles, so in the apartment cans with spins can be stored on the balcony, in the closet or on the mezzanine. On the balcony, at a temperature not exceeding + 15 ° C, cans can be stored for up to 24 months.
If you store beets in a heated room, at a temperature of about + 22 ° C, it can be stored for about 12 months after spinning. However, in this case, the cans should be protected from direct sunlight.
Useful Cooking Tips
In order for beet harvests to be of only benefit, and the preservation process itself is as simple as possible, we recommend that you adhere to the following recommendations:
- pure pickled salt is the best to emphasize the taste of pickles, any impurities in it (iodine, fluorine, etc.) cause an unpleasant aftertaste;
- slightly unripe fruits are considered most suitable for harvesting, since after heat treatment they do not lose their shape;
- sterilized jars cool only naturally, sudden changes in temperature lead to glass cracking;
- rolled cans necessarily cool upside down, this contributes to better heat treatment of the spins, which extends the duration of their storage;
- the beets are strictly cooked for a long time, otherwise preservation can go bad in just a few weeks;
- in banks, there must be an air gap between the liquid and the lid, since during heating, liquids tend to expand;
- When preparing pickles, damaged enameled containers must be avoided. Under the influence of aggressive marinade, enamel particles can get into banks;
- on each jar with pickled beets, it is necessary to put the date of manufacture, this will help to protect against poisoning by spoiled pickles.
The main thing is to choose a quality fruit, since the taste of both the workpiece and the dishes prepared from it depends on it in many respects.