Pickled beets for the winter: recipes for cooking at home, benefits and harm, as well as storage methods Russian farmer

Definition of fermentation

Fermentation is one of the ways to preserve a product. A special type of homemade preparations that allows you to preserve all the beneficial properties of fruits and vegetables.

Preservatives can have a negative effect on the body due to the high content of salt and vinegar in them. Salted foods are less harmful, but salt, which is the main preservative, gives the food a specific taste. Sometimes vegetables need to be soaked to remove excess water before being consumed.

When fermenting, salt is used in minimal quantities; the main active ingredient is lactic acid , which is formed during the softening and fermentation of fruits. This effect is achieved by storing products for a sufficiently long time before they are sent for storage.

IMPORTANT! The most useful way to prepare fruits and vegetables for the winter is pickling.

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Benefits and harms

Beetroot supplies the body with valuable active substances - betanin and betaine. Effective in treating:

anemia;
diabetes;
various diseases associated with digestive disorders.

Helps with:

liver diseases;
high blood pressure;
chronic rhinitis.

Improves the functioning of the gonads, affects tumor formations.

Pickled beets are considered one of the healthiest vegetables. All its valuable components are preserved undamaged :

acids – malic, tartaric, citric;
vitamins – C, E, A, B1, B2, B9, beta-kerotene and PP;
potassium, phosphorus and other trace elements .

Besides:

During fermentation, which occurs during the fermentation process, most of the sugar is absorbed by beneficial bacteria. This allows it to be used by people with diabetes.
Also, during fermentation, probiotics are formed, which are necessary for digestion.
Such beets fight scurvy and stimulate the immune system.
The calorie content of beets when fermented is only 32 kcal per 100 grams. product. This allows people who are overweight to include it in their regular diet.

ATTENTION! A contraindication to the use of pickled beets would be diseases of various digestive organs during an exacerbation period.

In case of exacerbation of the following diseases, it is not recommended to use:

pancreatitis;
gastritis;
cholecystitis;
ulcer of the duodenum and stomach.

Also not recommended for gout and osteoporosis.

Additional Tips

To ensure that the prepared pickled root vegetable pleasantly surprises you with its taste, and its use is healthy, use the following tips:

Find out also

Do not ferment in aluminum containers. Aluminum oxidizes, which has a bad effect on the taste and benefits of the product.
If you want to use plastic containers for your starter, make sure that the plastic used to make it is food grade. But many consider this material unsuitable.
You can ferment vegetables in food-grade steel, enameled (without damaging the enamel) or glass containers.
Wooden barrels have proven themselves to be the best.
Any heavy object that must be clean is suitable as a load. Metal objects can oxidize and spoil the taste if they come into contact with the brine.
To prevent the spilled brine from staining everything around during the fermentation process, do not stack the vegetable to the top, and the containers can be placed on a tray or in a basin.
The beets and additional ingredients must be thoroughly washed, peeled, tops and tails removed.
If you plan to add the product to borscht, you can ferment it raw; if you want to add it to salads, it is better to boil it first, although many people prefer not to do this.
When fermented, this vegetable gives a piquant taste to borscht.

Recipes for salads with pickled beets:

For 300 g of root vegetables, onions and pickled cucumber, 1 tbsp. l. horseradish, lightly salt, season with lemon juice with mayonnaise or olive oil.
Add a little green and onion to the pickled beets, add salt and season with sour cream.
Mix 0.5 kg of pickled beets and cabbage, add finely chopped onion, grated carrots, salt and pepper to taste, add herbs, season with olive oil.

In conclusion, we can say that pickled beets are not only tasty, but also healthy. The proposed methods for fermenting it will help you look at this vegetable differently and, perhaps, discover a new taste. Surprise your loved ones with new salads based on the recipes recommended in the article, or experiment and find your own version.

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How to ferment vegetables?

There are many recipes for making pickled beets. You can add various spices, herbs and other ingredients , use pressure, ferment the vegetable whole or in pieces. From a variety of options, it’s easy to choose the most suitable one in terms of cooking method and taste.

For borscht

For a half-liter jar of blanks you will need:

beets – 1-2 pieces;
salt - a third of a teaspoon;
garlic – 2 cloves;
peppercorns – 5-6 pieces;
one bay leaf;
water.

Wash the beets, peel them, dry them, cut them into thin rings or small pieces.
Garlic, pepper and bay leaf are placed at the bottom of the jar. Next you need to pack the beets quite tightly.
You need to dilute salt in 100 grams of water and pour the contents of the jar. If necessary, add water so that it covers the layers of beets.
The jar is placed in a warm place for fermentation and fermentation for one to two weeks.
Next, the container is closed with a lid and stored in the refrigerator.

Also, for borscht, pickled beets are made without salt and spices. For this:

The beets, previously peeled and cut into pieces, are placed in a jar, filled with water and placed in a warm place for about 3-4 days.
As soon as the fermentation process begins, foam appears on the surface. It can be removed, but not necessary.
Once fermentation has stopped, the product is ready for use.
Next, place the jar in the refrigerator, closing the lid, and use it as needed.

IMPORTANT! When choosing any similar recipe, you should remember that the water should cover the root crop, but at the same time leave room for fermentation; you cannot fill the jar under the neck.

In Georgian

In addition to beets, the main ingredient will be white cabbage. Required components:

raw beets – 1.5 kg;
cabbage – 2-3 kg;
celery – 150 gr.;
cilantro – 100 gr.;
red hot pepper – 2 pods;
garlic – 2 medium heads;
salt – 90 gr.;
water - about two liters.

Peel the cabbage, remove the stalks.
Also peel the beets and cut into thin slices.
Garlic cloves, previously peeled, are cut into two parts.
The pepper is peeled from the stem and seeds, washed, and cut into slices.
Celery and cilantro are washed and finely chopped.

Next, the brine is prepared. It is better to ferment vegetables in a large container, for example, in an enamel pan, using a press:

After the water has boiled, add and dissolve salt and cool.
A layer of beets is placed on the bottom, then a layer of cabbage, again beets, etc.
In the middle you need to add a layer of garlic, pepper and herbs.
The top layer should be beetroot for uniform coloring of the workpiece.
Vegetables are poured with cold brine and pressed under pressure. They can use a 3 liter jar of water.
The pan is placed in a warm place.
Every day, all layers must be pierced with a knife so that gases can escape from the cabbage.
After foam has stopped appearing on the surface and the brine has become transparent, the workpiece can be placed in jars.
You can cover with regular lids and store in the refrigerator or other cool place.

According to Bolotov

Bolotov’s recipe is universal for all pickled vegetables , including beets.

Place peeled and cut beets into circles or slices into a three-liter jar.
Fill with water up to the neck.
Pour water from the jar into a container.
Add 1 tbsp there. l sugar, 1 tsp salt and 1 tsp sour cream.
Then the brine is poured back so that the vegetables are completely covered.
Place the jar in a warm place for 2-3 days.
If mold begins to form, it must be removed with a spoon.
After this, place the jar in the refrigerator.

The total time it takes to ferment is two weeks.

With carrots

Required ingredients:

beets – 1 kg;
carrots – 1 kg;
onion – 300 g;
salt – 25 g.

For brine you need 500 ml of water and 20 g of salt.

Peel, wash, and chop the beets, onions, and carrots into small pieces.
Place in a container, add salt and mix carefully.
Keep warm for 10 hours.
Drain the juice that forms, add water, add salt and boil.
Vegetables are poured with hot brine and covered with oppression.
Place in a cool place for several days until ready.

Beet juice

When choosing an option for preparing beets for the winter, you should pay attention to beet juice. After all, the drink is a real storehouse of vitamins and minerals. The juice lowers blood pressure, saturates the body with vitamins A, C, and group B. In addition, beetroot drink is a natural energy product that increases the mental and physical performance of the body by 16%. And it’s very easy to prepare the healthiest juice, using the proposed recipe as a basis.

Beet juice

Components:

Beetroot – 1.5 kg
Limonka – 2 g.

The algorithm for preparing beet juice is as follows:

Rinse the beets thoroughly.
Blanch the vegetable in boiling water, placing it in a colander, for 25-30 minutes. Cool the beets.
Without peeling, chop the vegetable on a grater or cut into small strips. You can also grind the vegetable slices in a meat grinder or grind them in a blender. Then transfer the beet slices or puree to cheesecloth and squeeze out the juice.

Attention! You can also get beet juice from boiled or raw beets using a juicer.

Strain the resulting drink through cheesecloth several times in a row. Add citric acid to the juice.
Place the container with juice on low heat. Bring the liquid to a temperature of 70-80 degrees.
Pour the juice into disinfected jars.
Pasteurize the workpiece in a water bath for 10-15 minutes.
Roll up the jars with boiled lids.

Instant recipes at home

Spiced

Required components:

beets – 1 kg;
salt – 1 tbsp. l;
hot pepper – 1 pc.;
garlic – 1 head;
water – 600 ml;
dill seeds – 1 dec. spoon;
black peppercorns – 1 tsp;
allspice peas – 1 tsp;
dill greens.

Wash the beets thoroughly and place in cold water.
Boil for about an hour.
Remove from the water, peel and cut into slices or slices.
Pour spices into the bottom of a sterilized jar.
Add peeled and chopped garlic cloves and a whole pepper pod.
Layers of beets are sprinkled with cloves of garlic and dill seeds. It needs to be laid more tightly.
Add salt and remaining spices to the water.
Boil for 5 minutes.
Cool to room temperature.
Pour brine over the beets to cover them completely.
The jar is placed in a warm place for three days.
Then the finished product is covered with a sterilized lid and put in the refrigerator.

Kvasim in a jar without additives

Rinse half a kilogram of beets, dry them, and grate them coarsely.
Add half a tablespoon of salt and mix well.
Place the beets in a dry, sterilized jar, tamping down a little so that they release juice. There should be 2-3 cm left to the top of the jar.

To prepare the brine:

For 1 tbsp. Take a spoonful of salt and stir until dissolved.
After this, it is poured into the jar almost to the top.
Cover with a lid and shake lightly.
Screw on the lid and place the jar in a dark, warm place for two days, after which the beets are ready to eat.

Classic recipe for pickled beets for the winter

For the classic recipe, you only need 1 kg of beets, as well as a liter of water and salt to taste. This is the minimum set of products that will be needed for the simplest recipe for pickled preparation for the winter. This will give the preparation a standard taste and pleasant aroma, and borscht and other winter dishes will have a pleasant burgundy color.

The preparation algorithm is not difficult:

Cut the root vegetable.
Make a brine from water and salt.
Pour brine over the beets.
Place a heavy weight on top.
Leave for 2 weeks, constantly skimming off any foam and mold that has formed.

After two weeks, it is possible to put the jar in a cellar or other cool place to store the workpiece.

Difficulties and problems

In order for the pickling of beets to be correct, you need to remember some general rules:

It is better to choose medium-sized beets, red varieties;
if beets are cut for pickling, they must be peeled;
jars for long-term storage must be sterilized;
mold and foam that form during the fermentation process must be removed;
The brine, except for certain recipes, should be at room temperature.

Recipe for beets pickled with horseradish

A spicy recipe for which you should prepare everything you need in advance so that it does not irritate your eyes. The ingredients are:

150 g horseradish root;
root vegetable - 1 piece;
2 spoons of sugar;
a small spoon of sugar;
6 spoons of 5% vinegar.

The cooking algorithm is also simple:

First of all, you should chop the horseradish root.
Also chop the root vegetable and add its juice to the horseradish.
You can also add vegetable pulp to the horseradish to make the seasoning less spicy.
Add salt, granulated sugar, and vinegar. Mix everything and place in clean, sterilized jars.
The best option is to prepare everything in advance so as not to come into too much contact with the horseradish.

The downside of this snack is that it does not last long, as it quickly loses its strength. Therefore, experienced housewives prepare it in small portions.

What can be made from the product?

Pickled beets can be consumed as:

addition to borscht, vegetable stews, salads;
stew as a side dish;
Use as an independent snack, depending on the recipe.

The process of preparing pickled beets is quite simple and does not require any special culinary skills. The benefits of such preparations are enormous. Fermented beets add variety to the diet, retain all vitamins , which is especially necessary in winter, and make familiar dishes tastier and more original.

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