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Preparations for the winter are made by all housewives who care about preserving the harvest for the winter. In the cold season, you can quickly prepare any soup or salad, if there is a preparation. Marinated beets for the winter for a fridge will help prepare delicious cold borscht, which will perfectly satisfy the whole family.
How to pickle beets for cold borscht correctly
To marinate the root vegetable, you need to choose the right vegetable. It should be a table variety, preferably small in size. The product must be free from signs of disease and must be exceptionally fresh and strong. The fruits should be washed well and prepared. If the vegetable is large, then for faster cooking it must be cut into several parts.
For preparation, you need to prepare cans. The containers must be washed with soda and then sterilized. This can be done in the oven or over steam. It is important that all jars are clean and thermally treated. Then the workpiece will stand all winter.
Beets marinated for borscht have several recipes. It all depends on the personal preferences of the hostess, as well as on the desired result. The most commonly used preservative is 9% vinegar. If a more concentrated essence is available, then it must be diluted to the desired concentration. Or simply lower the amount indicated in the recipe.
The classic recipe for pickled beets for a fridge
Pickled beets for cold borscht are prepared according to a variety of recipes. But at the same time, there is a classic version, which is the most frequently used. Ingredients for preparing for a cold chiller:
- 1.5 kg of fresh root vegetables;
- clean water - 1 liter;
- table salt - 30 g;
- 5 large spoons of granulated sugar;
- table vinegar 9% - half a glass;
- 10 black peppercorns.
Step-by-step cooking looks like this:
- The fruits must be peeled, washed, and also cut into cubes.
- Place in a saucepan for 20 minutes.
- Separately pour water into a saucepan and add salt, pepper, vinegar, sugar.
- Boil.
- Fill the jars with beets and pour the marinade on top.
You can immediately roll up the workpiece and then wrap it in a warm blanket. So the workpiece will be able to cool down more slowly, and after a day you can safely lower it into the cellar for subsequent storage.
Beets for the winter for cold borscht with herbs
Making pickled beets for cold borscht with herbs is not difficult. The products are selected the same as in the classic recipe, just add greens. Then the fridge becomes even tastier and more aromatic. The ingredients you need are:
- a kilogram of root vegetables;
- a liter of clean water;
- 50 g of salt and granulated sugar;
- 100 ml vinegar 9%;
- parsley.
You can add dill to the taste of the hostess. The cooking process consists of several stages:
- Rinse the root vegetable and cut into 4 parts.
- Boil 20 minutes after boiling.
- Grate on a coarse grater.
- Add finely chopped greens.
- Prepare a brine from water, salt and sugar, boil everything, add vinegar to the boiling marinade.
- Arrange the beets in hot, prepared jars, pour over boiling marinade.
Close the workpiece hermetically and immediately wrap it in a warm towel.
How to pickle beets for cold spiced borscht
Marinating beets for cold borscht is excellent with the addition of various spices.The taste of such a blank turns out to be original, the chiller in winter will delight any gourmet.
Ingredients for a delicious recipe:
- a kilogram of beets;
- litere of water;
- 0.5 tsp cinnamon;
- 50 grams of salt and sugar;
- 6 peas of black pepper;
- 3 laurel leaves;
- 100 ml vinegar;
- 4 pieces of carnation.
It's easy to prepare an original blank:
- Boil the root vegetable for 20 minutes.
- Grate on a coarse grater.
- Divide into clean, sterilized jars.
- Then prepare the marinade: boil water and add all the spices, salt, sugar, vinegar.
- Pour vinegar before boiling the marinade.
- Pour the hot marinade into jars of beets and roll up immediately.
Then turn the cans upside down with lids to check the tightness, leave under a warm blanket for a couple of days. After that, you can leave for long-term storage.
How to quickly pickle beets for borscht
Marinating beets for borscht for the winter can be turned into a quick process that does not take much time and will be available even for a novice housewife.
Quick recipe products:
- a kilogram of raw root vegetables;
- litere of water;
- 50 grams of granulated sugar and salt;
- 100 ml vinegar.
The cooking steps are as follows:
- Grate the beets on a coarse grater.
- Arrange in jars.
- Prepare a marinade with water, salt and sugar.
- Before boiling, you must add vinegar to the marinade.
- The resulting marinade should be poured over the beets, immediately rolled up.
The cooking time is reduced by half an hour, which in other recipes is used for boiling root crops. If the cans are sterilized well, and the marinade is poured boiling, then the workpiece will be stored for a long time. It is enough to let the conservation cool as slowly as possible, and then, after several days, calmly lower it into the basement or cellar.
Rules for storing beets pickled for cold storage
Any preservation that remains for the winter must be stored under certain conditions. Then the shelf life will be at least six months. First of all, it should be a dark room. Conservation does not like direct sunlight. Therefore, it is recommended to store it in dark rooms or on buried shelves. Temperature is also important. In the storage room for preservation, it should not exceed 15 ° C, but also not fall below +3 ° C. This is especially important for apartment balconies. They must be insulated so that the temperature does not drop below zero in winter.
The best option for preservation is a cellar or basement. If it is necessary to store the workpieces in the apartment - an unheated storage room or a balcony. It is important that there is no high humidity in the room.
Conclusion
Pickled beets for the winter for a fridge are an excellent preparation that requires a minimum amount of products, little time. The hostess will be able to cook cold borscht quickly and inexpensively in winter. And most importantly, it will be a healthy product, since in winter the root crop on the shelves is not only expensive, but also not so fresh. The main thing is to properly preserve the conservation, and for this it is important to hermetically close the workpiece, cool it correctly and only then send it for storage. This is an important technological moment in pickling any vegetable.
