How to salt beets for the winter at home

How to salt beets for the winter

Beets are an appetizing and necessary vegetable, from which borsch is prepared, various salads and snacks. Beetroot contains many nutrients, has a unique taste and is very useful because it contains iron, which improves blood composition. Let's talk how to salt beets for the winter at home.

How to cook beets before pickling

Beetroot with beetroot in a bowl

How to accurately prepare a dish for the winter, so that all useful substances remain in it? First you need to properly boil the vegetable.


  • Beets - about 1.5 kg;
  • Garlic - about 5 cloves;
  • Salt - 1.5 tbsp. l .;
  • 1 liter of water for brine.
  1. I select root crops of bright red color. Wash so that there is no dirt left.
  2. I put beets in a saucepan, pour cool water and start cooking. In its raw form during heat treatment, it retains many useful substances.
  3. I check the readiness with a fork. Cool the cooked root vegetables and clean them.

Pickled Instant Beets

Photo of ripe beets

Cooking options number 1:

Servings: +10
  • beet 3 PC
  • vinegar 9% 100 ml
  • water 500 ml
  • salt ½ tsp
  • sugar 1 Art. l
  • Bay leaf 2 leaf
  • allspice 4 grains
  • clove 3 PC
Calories and BJU per 100 g
Calories 36 kcal
Proteins: 0.9 g
Fats: 0.1 g
Carbohydrates: 8.1 g
30 minutes.Video
  • I cut the beets into slices, a little more than one centimeter wide (determined by eye).
  • I pour water into the pan and dissolve the salt. At will I can take a bay leaf. I put the brine on the fire.
  • As the water boils, turn off the heat and cool the water to room temperature. I put the vegetable in a jar, fill it with ready brine and cover it with a saucer.
  • Leave for a few days in a dark place. During this time, root crops will salinize and salted beets for the winter will be ready for use.

To stop further fermentation, I put the jar in the refrigerator, previously closing the capron lid.

Cooking options №2:

  1. Boil vinaigrette beets until cooked in a peel.
  2. I make a marinade. I pour water into the pan, throw bay leaf, peppercorns, cloves, sugar, salt.
  3. I put it on the fire and bring it to a boil.
  4. While the marinade cools, the vegetable is cooked. Depending on how and where the appetizer will be used, we choose the size and shape of the slices (if for salads, then you can cut them in the form of small sticks).
  5. I spread the beets in a container (preferably, deeper). By this time, the marinade has already cooled down. Pour them a vegetable. I close the container with a lid and put it in the refrigerator for 24 hours.

The marinated dish is ready. Keep it only in the refrigerator.

How to cook beetroot salad for the winter in jars

  • 8 pieces of beets;
  • 3 pieces of onions;
  • 4 tomatoes;
  • 2 cloves of garlic;
  • 1 cup tomato juice;
  • 0.5 cup vinegar;
  • 1 tablespoon of sugar;
  • some vegetable oil;
  • salt about 2 tbsp. l

How to cook:

  1. My beets and carrots are good, I peel them off and rub them on a small grater.
  2. I clean the onions and cut them into small pieces. I cut my tomatoes in small cubes.
  3. I take a suitable pan, melt the butter, add the tomato juice, granulated sugar and salt.
  4. I put the pan on medium heat and bring to a boil. Spread grated carrots and chopped onionadd the peeled garlic.
  5. I cook for 10-15 minutes and put chopped tomatoes and beets. I stir and continue to simmer another 15 minutes.
  6. Pour vinegar into the resulting vegetable mixture and boil for another 5 minutes. Turn off the fire.

I spread the salad in sterilized jars and roll up the clean lids. As it cools, I put it in a cold place.

Video cooking

Delicious marinated beetroot recipe for borscht

Marinated beets for borscht are also convenient for making cold okroshka.


  • beet;
  • litere of water;
  • five teaspoons of salt;
  • sugar - 0.5 tbsp .;
  • two grams of ground cinnamon;
  • cloves - six buds;
  • seven peas of fragrant pepper;
  • 9% vinegar - ten tsp;
  • cans.
  1. About half an hour I cook the beets, then cut into small cubes.
  2. I cook marinade: I mix sugar, salt, cloves, cinnamon and hot pepper in water. Bring to a boil.
  3. I pour ten teaspoons of 9 percent vinegar, remove from heat.
  4. I lay out the sliced ​​root crop in liter jars and fill it with marinade. This is followed by a 15-minute sterilization. And roll up the cans

Useful Tips

Finally, I will share some useful cooking tips.

  • So that the beets do not lose their nutritional properties, you need to wash it, but do not cut off the roots or roots, and only then put it in a pan to cook.
  • Boil in boiling water and in a dish with a lid closed. To keep the beets juicy and soft after cooking, put it in boiling water, cover the pan with a lid and cook until cooked.
  • It’s easier and faster to cook small root vegetables.
  • If you want to improve the taste, then there should be no salt in the water in which the vegetable is cooked.
  • Vinaigrette salad will look a little more attractive if greased boiled beets with vegetable oil.
  • Want to cook beetroot juice? Add citric acid to the beetroot broth.

Bon Appetit!

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The author of the article
Sokolova Svetlana
I can’t imagine life without traveling. And without a camera - nowhere (there are a lot of interesting works). I prefer active tourism without package tours ...
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