Semi-finished product from beets

Semi-finished product from beets

Category: Blanks

Ingredients
beet
water	1,3 l
salt	2 tbsp. l.
sugar	2 tbsp. l.
vinegar 9%	1.5 tbsp. l.

Cooking method

• Everything is very simple!
• Wash the beets, boil (or bake), cool, peel, chop coarsely.
• Arrange in jars, pour hot marinade and sterilize for 5-7 minutes (0.5-0.7l jars). Roll up.
• Everything.
• I have a closet in my apartment.

The dish is designed for

5-7 cans (0.5, 0.7 l)

Time for preparing:

30 + 15 minutes

Cooking program:

stove (oven), handles

Note

So do not be surprised that I propose to preserve just beets, or, as we say, beetroot.
Last year I had a bucket of small dacha buryats left. On one of the forums I found this recipe and made it, just so that the good does not disappear. And in winter it turned out to be a wonderful piece! Open in winter and ...
1. Just rub and season with butter / sour cream / mayonnaise
2. Use for vinaigrette
3. Use for Fur Coat
4. Cut into circles, sprinkle with chopped garlic, sprinkle with fragrant oil, let stand and ... delicious!
5. Yes, anywhere!

This beetroot has a slightly acidic taste, very pleasant, and does not interfere with salads at all.
We now have a beet in the store worth mere pennies, and in winter it has never been expensive and in short supply. But this blank turned out to be very convenient, she was in shock! the only inconvenience for me - it takes up space in the closet. But I will do it anyway!

I take it in the bookmarks, the small beets will be from my garden, so I will close them in jars, otherwise I will not save them, they will wither. And so let’s go into business. Svetik thank you for the recipe!

I had a lot of my own beets last year, but they were mostly all small. It is not suitable for storage, but there was a lot of food all at once.
I also wanted to marinate.
I boiled it for a couple, peeled it and cut it on a cube cutter. Then she looked at her chest and thought: "Why would I marinate it if I can freeze these cubes"
I packed it in bags with zipper, crushed it with a flat cake and sent it to the freezer. It is also very convenient, I used all the eimu in the vinaigrette.
But I don’t even know how best to come up with Shuba. I just always rub beets on a coarse grater on Shuba. I decided for myself that I will cook beets for Shuba just before use.

the only inconvenience for me - it takes up space in the closet. But I will do it anyway!

yeah ... eternal problem with the place! I have a place to put the jars, in the basement there will always be a free nook, but the l9ar, although large, but there is not enough space for all the Wishlist! But I'll do it anyway, at least a couple of packages.

[Nelya]

Nelya, I also cook beets for salads in winter. And these banks are just on the catch, when you want and need to quickly. I take these jars to my dad, it's great for him - there is always a salad.
And I cannot compare the freezer with your chest, I cannot borrow it with a beet, so I will roll it up. Try to make a couple of jars, you won't regret it!

With such beets, delicious cold beetroot turns out. Okroshechny salad, beetroot, water + sour cream, or kefir, or kefir with mineral water 50/50. An excellent alternative to okroshka!

[Rick]

Rick, good addition, thank you. I will try to make a beetroot in winter, even though we have it only in summer.

Yes, Sveta, it often happens that you need to quickly, right now! Then such jars and sachets will help us a lot. And you are right, and for people like dad, this is also simply not a replaceable thing. I opened a ready-made salad!
But I have very few beets planted this year, and they are kind of ... mmm ... pretty grown up. So there won't be much sorting.Maybe I'll freeze the bag and that's it, but I won't buy it specially for this purpose. Thank God, but we have never had any problems with beets in winter.

Eh, put down a cup of small beets, wanted to try to ferment. But I will not marinate according to your recipe in small jars.

[Rick]

Rick, good addition, thank you. I will try to make a beetroot in winter, even though we have it only in summer.

Personally, I am ready to eat okroshka and beetroot soup all year round. And so, of course, this is still more of a summer dish.

[Olekma]

Olekma, Katya, pickle, you will not regret it!

[svetta]

svetta, another thanks from me. My beets lie badly in the winter, they wither, the recipe is very useful!

[Svetta]

With such beets, delicious cold beetroot turns out ... kefir, or kefir with mineral water 50/50.

a friend from Lithuania taught me how to do this a long time ago. And I even specially bought pickled beets in cans, they used to be sold.
Svetta, recipe to bookmarks. I will close mine next year. Thank you!

[svetta]

But I don’t even know how best to come up with Shuba. I just always rub beets on a coarse grater on Shuba

Boil, if small - do not cut, if larger, then in half. Into vacuum bags and into the freezer. If necessary, defrost and rub.

svetta, thanks for the recipe. Last year I made cubes - really very convenient, I opened - an almost ready-made salad. There are already a lot of beets. Moreover, the young one is much tastier than the usual old one. So bookmark the recipe and definitely do

a friend from Lithuania taught me how to do this a long time ago. And I even specially bought pickled beets in cans, they used to be sold.

Yes, Galina, for lack of mine I buy ready-made in the store. You can also brew the beets just before use, only time is needed for it to cool down. I don’t remember the recipe now, I’ve written it down at home.

Sveta, thanks! The recipe is super. We also love beets in all kinds.

[svetta]

svetta, Svetik, the beetroot is wonderfully sterilized. But I closed one jar without sterilization, hurried ... The lid puffed up, opened, bubbles, fermentation works. I boiled it lightly in water and added it to the vinaigrette. Everything worked out great, sterilization is required.
And then somewhere I read the same recipe and without sterilization, people will make and throw out all the cans.

Girls, I closed the beetroot the other day. I do not like sterilization of already filled cans, therefore, on the advice of one of our members of the forum, I boiled beets in brine, poured everything together into sterilized jars and immediately rolled them up. It's too early to say, but if you're interested, I'll report back later on how they stand.

[Irina]

Irina, that's how great that the recipe came in handy! And it's not at all difficult to sterilize a little, but it will stand well. I still have half a bucket of Buriaks waiting for their turn while I struggle with viburnum.

Rick Zhenya, how interesting! Perhaps I'll try to do this too, but I don't like sterilization. I will wait for your answer, as the banks are. If not now, then it will come in handy for the future.

Svetik, sister I will definitely report back. I took your recipe to my favorites, while with my amendments. I tried the beets that did not fit into the jars, delicious

[svetta]

svetta, please tell me, how many beets do you need for a given amount of marinade?

[Mila Sweetheart]

Mila Sweetheart, I find it difficult to answer, because I cook a lot at once. But I think that for 5-7 jars you need (very approximately) 1.5 kg.

[Mila Sweetheart]

Mila Sweetheart, I wrote it down for myself for the future. For 2 kg of beets - 1.5-1.7 liters of water. Otherwise, this question also arises every time)

[Evgeniya]

Evgeniya, thanks for the update.

Thank you girls, I went to put beets. And how to cut it?

[Mila Sweetheart]

Mila Sweetheart, do not chop too finely. The pieces should be easy to grate.

[svetta]

svetta, Thank you. And along the way, a question arose about vinegar. Is that 1.5 tablespoons for the whole marinade? Not a little? Or is it in every jar?

[Mila Sweetheart]

Mila Sweetheart, vinegar for the whole marinade. Not enough, otherwise the beets will be sour in the jar.
Checked - well worth it! I just found last year's last can the other day, the taste hasn't changed.

And I just cut it like a venigret. I closed half of the coarsely chopped so that it was convenient to rub, half smaller so that it could go straight from the jar to the salad.)

For many years I have been doing beets (and carrots) like this:
I cut it into convenient pieces (now Kesha is chopping into cubes, and for borscht - into cubes), into a saucepan, water - just cover until boiling for 5-10 minutes on a slow boil and into sterile jars (if there is not enough liquid, then I add boiling water). The principle of five-minute jam.
I used to add some salt, sugar, now I don't add anything, that is, a purely boiled vegetable. I take a handful of cubes on the fur coat and rub it through a grater, they are soft, I just press with my palm, the same cubes go to the vinaigrette. Vodichka - in borscht, vegetables can also be there, only at the very end, because they are already ready-made.
If in the freezer, then I pour the necessary portion into the bag, stuff it into a container so that the freeze is in a convenient form for storage, then I take it out, tie it and store it.

[LudmilaN]

LudmilaN,

I used to add some salt, sugar, now I don't add anything, that is, a purely boiled vegetable.

Even without vinegar?

Without
If we are talking about the safety of the product, then in this case the preservative is the temperature
All other additives are for taste and you get another dish - something in the marinade / salty / sweet, etc.
And I just need boiled vegetables (as we boil for all kinds of salads)

[LudmilaN]

in this case, the preservative is temperature

LudmilaN, so almost all preservation is sterilized. But for safety, vinegar is placed so that there is an acidic environment.

And I just need boiled vegetables (as we boil for all kinds of salads)

Lyudmila, you have to try it and just do it in water. Although with the amount of vinegar that is in my recipe, beets are obtained practically without acid, barely sour. But in a vinaigrette or a fur coat, this is more likely a plus, and I always sprinkle the shabby beets with vinegar.
As they say, to each his own.

Sveta, I don't argue about tastes at all, you can add whatever you like. Your recipe is also an addition to other dishes and can be an independent dish. What I shared is not a recipe, but just boiled unleavened vegetables, ready anywhere, and in the beginning it slipped in how to keep the little things so that they don't dry out.

Mila Darling, temperature (both + and -), sugar, salt, vinegar will be preservatives only in a ratio of 3 or 5 to 1. And 1.5-2 SPOONS per 1-1.5 LITER of water - this is only for taste and for safety does not affect in any way. Try to remove sterilization (or rather pasteurization) from this or similar recipes and in a week or two you will have homemade fireworks.

Girls, I don’t argue. This year I just started making blanks. Therefore, the small amount of vinegar confuses. I hope for more experienced hostesses.
Boiled 2 kg. beets. Just fit in the pot. It turned out only 4 jars of 0.7. Fills from 1.3 liters. left about a glass. It seems that it was not very tight. We will try later

The main thing is to write down what and how you did it, and when you taste it, then mark in the recipe to your taste - what more / less to put or that everything is normal.

[svetta]

svetta, Svetik coming to you with a huge thank you !!! Today I opened a jar of beets, decided to make a vinaigrette, the beets fit in perfectly, the salad turned out superb as always !. The recipe is forever in my box, just a lifesaver.

Sveta, I also came with a BIG THANKS! What a delicious beetroot, and how quickly to depict a salad with it And I added it to borscht, and made it with garlic, fits for all occasions ... The recipe is favorite and obligatory now!

[Irishk @]

Irishk @, OlekmaHow nice it is to read that my simple recipe came in handy, and even got into my favorites!

[Irina]

Irina, that's how great that the recipe came in handy! And it's not at all difficult to sterilize a little, but it will stand well.I still have half a bucket of Buriaks waiting for their turn while I struggle with viburnum.

Rick Zhenya, how interesting! Perhaps I'll try to do this too, but I don't like sterilization. I will wait for your answer, as the banks are. If not now, then it will come in handy for the future.

They are great. I really liked this beet in a venigrette and in a fur coat. But with garlic and mayonnaise, we still like boiled more.

[Rick]

Rick, Zhenya, thank you for unsubscribing. Now I will do that too.

[svetta]

svetta, Svetochka, thank you for the beet. She made a vinaigrette and a fur coat. Everything worked out for the top five! I wrote down the recipe in the permanent ones.

[Tatyana]

Tatyana, I'm glad the recipe came in handy. To your health!

[Rick]

Rick,

Girls, I closed the beetroot the other day. I do not like sterilization of already filled cans, therefore, on the advice of one of our members of the forum boiled the beets in brine, poured everything together in sterilized jars and immediately rolled them up. It's too early to say, but if you're interested, I'll report back later on how they stand.

Zhenya, thank you for this method! I also read your post below that everything stood perfectly in winter. The other day I bought beetroots for a share of cheap ones and closed several jars. And how in time I remembered your described method! I made 3 jars in pieces, and cut 3 jars into cubes as for a vinaigrette, thanks to the girls, they also suggested. Everything is fast, easy, no sterilization, beauty!

You are welcome!))
And this year I cut the raw beets into cubes, boiled them in brine and rolled them up. I tried a few cubes and were ready. She also wrapped the banks later.

I cut the raw beets into cubes, boiled them in brine and rolled them up. I tried a few cubes and were ready. She also wrapped the banks later.

Class! I will also do so. Thank you for sharing your experience, it came in handy!

I am very happy when my advice comes in handy

[svetta]

svetta, I am very grateful for the recipe!
Today I opened a jar of 0.65, beets with a tiny sourness, for the vinaigrette it's just the right thing! We love it very much, so I do it quite often.
A great way to have beets cooked all the time.

I also like the vinaigrette with this beet. I only do it with her now. Even if you have time to cook fresh

[Wiki]

Wiki, I'm sorry, I just saw this review. Thank you for cooking this wonderful beetroot, Evgeniya correctly writes that it is very convenient to use it for a vinaigrette. Yes, and always at hand at the right moment.