Beet salad for the winter allows you to immediately get both a delicious appetizer and a dressing for borscht. Such a canned dish is prepared simply from budget products. Bell peppers, tomatoes, onions and garlic are in perfect harmony with beets as companions.
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Tandem with sweet pepper
For a delicious beetroot salad for the winter, you need to take the following ingredients:
- 6 kg of beets;
- 1 kg of onions;
- 1 kg of red or yellow pepper;
- 0.4 l of refined sunflower oil;
- 0.4 kg of sugar;
- 2 tbsp. l. table salt;
- 0.4 l of water;
- 0.4 l of 9% acetic acid.
First, the roots are washed and boiled in a separate container until tender. Then they cool, peel off and grind on a coarse grater. You can use a special attachment in a meat grinder or food processor for this purpose.
Bell peppers are freed from the stalk, cut in half and cored with seeds. Then cut into small strips. The onion heads are peeled and chopped in random order. You can chop the onions into thin half rings, quarters, or cut into cubes.
Pour oil into a wide-bottomed saucepan and place the container on medium heat. All vegetables, except for the beet mass, are fried for 5 minutes. Then add sugar, vinegar and salt. The last component must be chosen carefully. The salt should only be rock salt. Extra, iodized and marine use is not allowed. Otherwise, the beetroot salad will turn out to be too soft and unpleasant in taste. Such products will not be stored all winter.
As soon as the vegetables are stewed in a sweet and sour composition for 10-15 minutes, you can add the beetroot mixture. Then the product is cooked for another 20 minutes and poured hot into sterilized 1-liter glass jars. Roll up the salad for the winter with tin lids and turn the container upside down. Cover with a tea towel on top and hold until the salad cools completely. Then the blanks are transferred to storage in a cellar or basement.
Beets with tomatoes
If it is not possible to buy sweet peppers, but there are reserves of tomatoes in the refrigerator, you can make a beet salad with the addition of these fruits and garlic. Take:
- 6 kg of beets;
- 2 kg of carrots;
- 2 kg of ripe tomatoes;
- 200 g sugar;
- 200 g of garlic;
- 400 ml of sunflower oil;
- 50 ml of vinegar essence;
- 75 g salt;
- 10 g of ground dried chili.
All vegetables are washed. Beets and carrots are peeled and chopped on a grater designed for Korean salad. If desired, you can use the combine by choosing the appropriate attachment.
Tomatoes are washed, the stalk is removed. The vegetables are cut into small cubes, the garlic cloves are peeled and passed through a press.
Refined oil is poured into a large container, half of the beet mass is laid out and covered with granulated sugar. As soon as the vegetables shrink a little, the rest of the beets and carrots are sent to them. All are stewed until soft. Then tomato cubes, salt, hot pepper and vinegar concentrate are added to the composition. Stew for 5-10 minutes and immediately distribute to the banks that were previously sterilized. Roll up with tin lids. You can store the salad for the winter in the closet, refrigerator, or in the cellar.
Do you make beetroot salads for the winter?
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