Modern housewives will appreciate the proposed recipes of beetroot in banks for the winter. This harvesting will save a lot of time for cooking borscht or beetroot in the off-season and fill the dish with summer fresh taste.
How to prepare refueling for beetroot in banks for the winter?
Ingredients:
- beets dining room - 2 kg;
- tomatoes - 950 g;
- carrots - 950 g;
- onion - 1,1 kg;
- garlic - 4-5 heads or to taste;
- sweet Bulgarian pepper - 450 g;
- vegetable refined oil - 350 ml;
- fresh greens - 280 g;
- vinegar 9% - 175 ml;
- salt - 140 g;
- granulated sugar - 320 g.
Preparation
My tomatoes, we remove the stems, cut into several parts and pass through a meat grinder. Washed beets and carrots are cleaned and let through a large grater. Also, we clean and finely chop the onion and garlic, and we remove the sweet Bulgarian pepper from the stem and the seed box and grind it with straw. Cleaned and dried fresh herbs shall be minced lightly with a sharp knife.
Mix all the prepared ingredients in a deep enameled container, add salt, sugar, vegetable oil without a smell, vinegar and leave to separate the juice for about an hour and a half.
After the time has passed, we spread the beetroot according to the previously washed dry jars, cover them with covers and determine into a container with water so that it covers the cans over the hangers. We place the construction on the plate, warm it to a boil and hold half liter containers for twenty, and a liter thirty minutes. Then we seal the jars with the beetroot lids, let them cool inverted, and then determine for storage to the remaining billets.
Harvesting beetroot for the winter in cans without sterilization - recipe
Ingredients:
- beet table - 1.5 kg;
- tomatoes - 1,5 kg;
- carrots - 1 kg;
- onion - 1 kg;
- bitter pepper of small size - 2 pcs .;
- sweet Bulgarian pepper - 1 kg;
- vegetable refined oil - 500 ml;
- fresh greens - 250 g or to taste;
- vinegar 9% - 125 ml;
- salt - 120 g;
- granulated sugar - 50-75 g.
Preparation
To prepare the preparation for this recipe, we will initially prepare all the vegetables properly. Beets and carrots are cleaned and let through a grater. Sweet Bulgarian and bitter peppers are saved from the pedicels and seeds and shredded straws, and the peeled onion is cut into cubes or half-rings. Tomatoes are mine, and squeeze out the juice from them or twist them with a meat grinder or blender.
In a deep enameled container we pour vegetable oil, we first put on onions, pat it a little, add carrots and after five minutes we throw beets, Bulgarian and bitter peppers and pour out tomato. Also season the mass with salt, sugar, pour vinegar, throw the previously finely chopped fresh herbs and stand on a moderate fire for fifty minutes.
On readiness we pour hot workpiece on previously sterilized dry jars, seal with sterile lids and thoroughly wrap the containers until completely cooled, turning them over before bottoming up.
The billet from the following recipe is perfect for preparing beetroot or it will become an excellent snack salad.
How to roll a beetroot salad for the winter?
Ingredients:
- beets dining room - 1.7 kg;
- tomatoes - 0,7 kg;
- carrots - 07 kg;
- onion - 0.7 kg;
- apples Antonovskie - 0,7 kg;
- sweet Bulgarian pepper - 0,7 kg;
- vegetable refined oil - 250 ml;
- fresh greens (optional) - to taste;
- vinegar 9% - 100 ml;
- salt - 100 g;
- granulated sugar - 280 g.
Preparation
Pre-washed and peeled carrots, beets and apples are grated on a large grater and placed in a capacious enameled container. Add the peeled and chopped onions and bell peppers, as well as peeled and diced tomatoes. Determine the container with a salad on the fire, add salt, sugar and cook after boiling on low heat for twenty minutes. Then pour in the vinegar, add finely chopped fresh herbs (if desired), stand on the fire for another five minutes and immediately lay out on clean and dry jars. We put them in a container with hot water and sterilize half liter containers twenty, and a liter thirty minutes.