15 Quick Pickled Beetroot Recipes for Winter
Source: Anzhela, AdobeStockTraditionally, cucumbers, tomatoes, cabbage, and other vegetables are preserved for winter. But what about beetroot? It's also perfectly suited for this purpose. Pickled beetroot makes not only excellent standalone appetizers but also a base for future borscht, salads, and other dishes. We're sharing 15 of the best recipes!
1. Pickled Beetroot Cubes for Winter
Source: pulse.mail.ruThis beetroot is great for salads or simply on its own. Add other spices to taste.
You will need: 2 kg beetroot, 100 ml vinegar, 3 black peppercorns and 3 allspice berries, 0.5 tsp cloves, 2 bay leaves, 100 g sugar, 1.5 tbsp salt, 1 liter water.
Preparation: Boil the beetroot until fully cooked, peel, and cut into cubes. Place them in sterilized jars. Prepare the marinade from all other ingredients, pour it over the beetroot, and seal the jars.
2. Grated Pickled Beetroot for Winter
Source: polsov.comWe recommend preserving it in small jars for single use.
You will need: 2 kg beetroot, 1 liter water, 1 tbsp sugar, 1 tbsp salt, and 1 tbsp vinegar.
Preparation: Boil the beetroot until cooked, cool, peel, and grate. Distribute it into prepared jars. Separately, boil water with sugar, salt, and vinegar, simmer the marinade for 1 minute, and pour it over the beetroot. Seal the preserves.
3. Pickled Beetroot with Walnuts
Source: pro-orehi.ruAn appetizer with light Georgian notes – a very tasty and interesting combination.
You will need: 1 kg beetroot, 3 tbsp walnuts, 2 tbsp red wine vinegar, 4 tbsp lemon juice, 2 tsp lemon zest, 1/2 cup olive oil, 1 tsp salt, 1 tsp thyme, and 1 tsp rosemary.
Preparation: Slice raw beetroot into rounds, place on parchment paper, drizzle with oil, and sprinkle with rosemary. Bake for 15 minutes at 200 degrees Celsius.
Chop the walnuts in a blender and mix them with all remaining ingredients. Combine the beetroot with this mixture and leave overnight in the refrigerator. Seal the preserve in jars and store in a cool place.
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4. Whole Pickled Beetroot for Winter
Source: kleo.ruThis recipe requires small beetroots that fit easily into a jar.
You will need: 1 kg beetroot, 2 liters water, 5 allspice berries, 1 cup vinegar, 40 g sugar, 30 g salt.
Preparation: Boil the beetroot until cooked, peel, and place in clean jars. Boil water with spices and vinegar, pour over the beetroot, and sterilize the preserve for another 15 minutes in boiling water.
5. Pickled Beetroot with Vegetable Oil for Winter
Source: fermilon.ruBefore sealing, the beetroot needs to be stewed, making it very tender.
You will need: 2.5 kg beetroot, 1 tbsp salt, 1 tbsp vinegar, 150 g sugar, 150 ml vegetable oil, 200 ml water.
Preparation: Cut the beetroot into thin strips and mix with the remaining ingredients. Simmer everything together over low heat for about 1.5 hours, stirring occasionally. Seal the preserve in sterilized jars.
6. Pickled Beetroot with Bell Pepper for Winter
Source: multivarevo.ruAn original vegetable salad or dressing for first courses.
You will need: 3 kg beetroot, 500 g bell pepper, 500 g onion, 1 tbsp salt, 1 cup water, 1 cup sugar, 1 cup vinegar, and 1 cup vegetable oil.
Preparation: Boil the beetroot until cooked and grate it. Finely chop the onion and bell pepper, fry them for 5 minutes in vegetable oil, pour in water, vinegar, and add sugar and salt. Bring the mixture to a boil and simmer for 15 minutes over low heat. Add the beetroot, stew for another 20 minutes, and seal the salad in jars.
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7. Pickled Beetroot with Apples and Plums for Winter
Source: pinterest.comAn unusual beetroot appetizer for meat, and simply for decorating the table.
You will need: 1 kg beetroot, 400 g plums, 400 g apples, 4 tbsp sugar, 0.5 tbsp salt, 5 black peppercorns, 1 liter water, 1 cinnamon stick, 4 cloves.
Preparation: Boil the beetroot until cooked, cool, and peel. If large, cut it. Pour boiling water over the plums for a couple of minutes and remove the skin. Cut the apples into pieces and blanch them separately for a couple of minutes. Place everything in sterilized jars along with the spices. Boil water with salt, sugar, and vinegar, pour this marinade over the beetroot, and seal with lids.
8. Pickled Beetroot with Citric Acid for Winter
Source: eda-land.ruThis recipe is especially good for sweet varieties of beetroot, which will be enhanced by the lemon tartness.
You will need: 2.5 kg beetroot, 150 ml vegetable oil, 6 tbsp sugar, 2 tsp salt, 2 tsp citric acid.
Preparation: Boil the beetroot until cooked, let it cool, and grate it. Add oil, salt, sugar, and citric acid. Bring everything to a boil and simmer for 15 minutes over low heat, stirring occasionally. Seal in sterilized jars for winter.
9. Pickled Beetroot for Kholodnik (Cold Beet Soup)
Source: koolinar.ruJust open a jar and add a couple of spoonfuls of the preserve to your soup!
You will need: 750 g beetroot, 500 ml water, 15 g salt, 2.5 tbsp sugar, 50 ml vinegar.
Preparation: Boil the beetroot and grate it or cut it into strips. Boil water with sugar and salt, and finally pour in the vinegar. Tightly pack the beetroot into prepared jars, pour hot marinade over it, and seal with lids.
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10. Pickled Beetroot with Herbs for Winter
Source: andrewzimmern.comIf you prefer spicy appetizers, add a little more chili.
You will need: 2 kg beetroot, 3 cloves garlic, 1 tsp coriander, 10 g dill, 5 g parsley and celery leaves, 2 bay leaves, 40 ml vinegar essence, 1 liter water, 40 g sugar and 40 g salt.
Preparation: Boil water with salt and sugar, simmer for a couple of minutes, then add finely chopped herbs and garlic. Then add coriander and bay leaf. Bring the marinade to a boil again, remove from heat, and let it steep for a couple of hours under a lid.
Boil the beetroot until half-cooked, cut into strips, and tightly pack into jars. Pour the strained marinade over it and sterilize for another 20-30 minutes in boiling water.
11. Pickled Beetroot for Vinaigrette for Winter
Source: pulse.mail.ruNow you won't have to spend time boiling beetroot for your favorite vinaigrette!
You will need: 3 beetroots, 1 liter water, 1.5 tbsp lemon juice, 50 g sugar, 1 tbsp salt.
Preparation: Boil the beetroot until cooked, cool, cut into cubes, and place in jars. Boil water with salt and sugar, pour in lemon juice, and pour this marinade over the beetroot. Sterilize the preserves for another 10 minutes in boiling water and seal.
12. Pickled Beetroot for Borscht for Winter
Source: lifehacker.ruNo spices or additives are used in this preserve, as they will be added to the borscht anyway.
You will need: 1 kg beetroot, 1 liter water, 25 g salt, 3 g citric acid.
Preparation: Partially cook the beetroot, cool it in cold water, and grate it. Tightly pack it into clean jars. Boil water with salt and citric acid, pour over the beetroot, and sterilize the jars for another half hour in boiling water. Seal with lids.
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13. Pickled Beetroot Without Sterilization
Source: petitegourmets.comThis is the classic preparation method used for many fruits and vegetables.
You will need: 1.5 kg beetroot, 2 tbsp sugar, 4 black peppercorns, 4 cloves, 2 bay leaves, 2 tsp salt, 150 ml vinegar.
Preparation: Boil the beetroot, cool, cut into sticks, and tightly pack into washed jars. Pour boiling water over everything, cover with lids, and leave for 10 minutes. Drain this water, add salt, sugar, and all spices, simmer for 3 minutes after boiling, and pour in the vinegar. Simmer for another 1 minute, pour the hot marinade over the beetroot, and seal.
14. Pickled Beetroot with Carrots for Winter
Source: mirsalata.ruAnother preservation option that is equally good for salad or borscht.
You will need: 1 kg beetroot, 1 kg carrots, 1 cup water, 15 g salt, 30 g sugar, 1 cup vinegar, 1 bay leaf, 2 cloves, 5 black peppercorns and 5 allspice berries.
Preparation: Boil the beetroot and carrots, and grate them or cut them arbitrarily. Boil water and vinegar with sugar, salt, and spices. Place the vegetables in sterilized jars, pour marinade over them, and seal for winter.
15. Pickled Beetroot with Garlic for Winter
Source: wowfood.clubYou can add any spices here – even for Korean carrots.
You will need: 1 kg beetroot, 1 kg onion, 5 cloves garlic, 1 tsp salt, 3 tbsp sugar, 1 tbsp spices, 2.5 tbsp vinegar essence.
Preparation: Grate the beetroot on a regular or Korean grater, mix it with crushed garlic, salt, sugar, spices, and vinegar essence. Leave for half an hour. Slice the onion into half-rings and fry until golden in oil. The onion itself is not needed, but drain the oil from it into the beetroot. Place the preserve in jars, sterilize them for another 15 minutes in boiling water, and seal with lids.
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