We try to store root crops (turnips and rutabaga, carrots and beets) for the winter fresh and in the required quantity. But in addition to raw food can be made and canned, very tasty, preserving all the useful properties and greatly facilitate the work of the hostess in the kitchen. It's about red beets.
Beets under the marinade
Pickled beets on borsch for the winter - this is perhaps the most popular type of canning of healthy root crops. I want to note that beets can be served as a side dish, and as a snack for meat, fish dishes and stewed vegetables, etc. A huge advantage of the recipe is the ease of preparation. The workpieces are stored perfectly: you can not be afraid that the product will deteriorate. How to harvest beets? For borsch (for the winter), it is preserved as follows: root vegetables are cleaned, washed well and shredded with a thin straw. Lay out on the banks. Now prepare the fill: for every 1 liter of water there is 100 g of fruit vinegar (best of all is apple cider vinegar, in the absence of the latter - grape vinegar), 25-30 g of salt. To make your beets on borscht for winter tastier and more fragrant, put several peas of allspice and bitter pepper in a jar, cut a clove of garlic, and 2-3 clove inflorescences. If you want a spicier snack, add another piece of cayenne pepper. The marinade should cover the vegetable on approximately the finger. Sterilize the filled cans as follows: half-liter - 10-12 minutes, liter - 20 minutes. Then roll up. Beets cooked in such a way for borsch for the winter can be stored directly in the kitchen, under the table or in cabinets. You can rest assured that the jars obviously will not have time to get dust!
Canned beets with onions
We offer another very useful semi-finished product, which, by the way, is useful at any time of the year. This is a
beetroot dressing . Its components: beetroot (i.e. beets), ordinary onions, spices. Marinade dressing is useful for acidification of the first dishes, it is very delicious! So, peel and slice the beets into thin slices, put them in an enameled pan and fill them with dressing. It requires 100 g of vinegar (fruit) for every 1 liter of water, the same amount of honey (natural, the variety does not matter, but better without a pronounced specific smell), salt (15 g), pepper, coriander, other seasonings (on your taste). Put the pan on the gas, let it boil and hold it for 3-5 minutes. Cut the onion into rings. Lay hot beets and onions in layers and pour boiling marinade. Continue canning beets for borscht with sterilization: half-liter cans - 15 minutes, liter - 20 minutes. Roll up the lids, turn the containers upside down, cover and leave for a day. Then store in a dry and cool place.
Beetroot dressing
Another tasty and convenient borsch dressing is obtained from canned beet tops. You can use it as a side dish or salad. The product preserves almost all the vitamins that are found in herbs. The composition of canned food: tops - 1 kg, garlic - half the head, dill - twigs or umbrellas, currant leaves, allspice and bitter pepper. Salt is consumed 20-25 g. We make the harvest as follows: thoroughly wash the tops of the beetroot, chop rather large. In the prepared container (pan, barrel), lay the tops, shifting it with chopped garlic, dill and currants, peppercorns. Sprinkle each layer with salt. Cover with a clean cloth from above and press with the yoke. Let the tops stand in the kitchen for several days. Then rearrange it in a cool place, as you would do with sauerkraut.
Tasty and successful preparations for you!