Cobra salad for the winter from beets

Beets are one of the healthiest vegetables, and most of the vitamins and microelements they contain are preserved even after heat treatment. This makes it possible to make beet salad for the winter in a simple way, without fear that the appetizer will lose its beneficial properties due to prolonged cooking. Therefore, such canned food is popular; many housewives prepare them for future use.

Salad of beets, tomatoes, carrots - a very tasty recipe for the winter

A simple salad made from ordinary vegetables will please literally everyone thanks to its spicy taste. The recipe is familiar from Soviet times, tested by time and thousands of housewives. A universal appetizer, you can spread it on bread, add it to borscht, or add it to potatoes. As a result, we can safely say that the salad is to die for.

Prepare:

Beetroot – 3 kg.
Carrots – 1 kg.
Garlic head.
Tomatoes - kilogram.
Salt – 1.5 large spoons.
Vegetable oil - ½ cup.
Essence – 30 ml.
Hot chili powder – ½ teaspoon.
Granulated sugar – 125 gr.

Preparation:

Grind carrots and beets in any way - grate, pass through a meat grinder, punch with a blender.
Remove the skin from the tomatoes and divide into small pieces.
Heat oil in a thick saucepan. Add half the beets. Add salt, sugar, red pepper, and acetic acid.
Bring to a boil, continue to simmer over moderate heat until the beets are soft.
Add the second half, add carrots and tomatoes.
Continue simmering until the vegetables soften.
Add crushed garlic and cook the salad for another 10 minutes. At the end, let it boil strongly, turn off the gas.
Distribute into jars and seal. Store in a cool place.

Recipes for canning tomatoes and beets for the winter

If you like to surprise your loved ones and preserve vegetables for the winter, then you should definitely know how to preserve tomatoes and beets for the winter, because they don’t take much time to prepare, and they are eaten just as efficiently.

Recipes

Today we will look at several options for canning tomatoes and beets. All the solutions presented will not require many ingredients and will take a minimum of your precious time.

Standard recipe

This option can be called classic, because this is what all housewives use.

One small beet;
A little sugar (about five tablespoons);
A little salt (tablespoon);
Garlic (three cloves);
One dill umbrella;
A little pepper (six peas);
Seventy percent vinegar (tablespoon).

Now let's start marinating:

To do this, prepare liter jars in advance and sterilize them. Then take the garlic, beets and wash them thoroughly, and cut the latter into thin slices.
Next, take a jar and leave dill, garlic, pepper and literally a few chopped beet slices at the bottom.
Place tomatoes on top of this.
Now you can take a regular electric kettle, heat the water and fill all the jars to the top so that the tomatoes are completely covered with water, it will turn red.
Now you need to drain the water from the cans into some container, for example a saucepan, add the indicated proportions of sugar and salt there, and boil.
Let it boil for a few minutes, then add vinegar and pour it all back into the jars.
Now, using pasteurized lids, roll up the tomatoes, turn the jars over and cover them with something.
In the morning you can put it away for storage in the basement.

Boiled beet salad without sterilization

Take:

Boiled beets – 7 pcs.
Tomatoes – 3-4 pcs.
Onions - a couple of pieces.
Large carrot.
Garlic cloves – a couple of pieces.
Water - a glass.
Sugar - a spoon.
Table vinegar - half a glass.
Unscented sunflower oil – half a glass.
Salt – ½ large spoon.
Ground pepper.

How to prepare a delicious winter salad:

Boil the root vegetables with the peel. Cool, peel, finely grate on a grater with the smallest meshes.
Chop the onion into small cubes.
Pour water into the pan, add bulk spices and oil.
Boil it. When the spices have bloomed, place the carrots with onions and sliced garlic cloves into the pan.
Cook for 10-15 minutes, place tomato cubes and beets in a container. Mix the mixture thoroughly.
Simmer for a quarter of an hour over low heat, pour in acetic acid.
Simmer for another 5 minutes, let it boil vigorously, turn off the heat.
Roll up the salad under an iron lid and cool. It is permissible to store the workpiece in apartment conditions; it is excellent without loss of quality.

Beetroot salad "Alenka" for the winter

From year to year, the salad with a cute name deservedly leads among beetroot appetizers. I offer the simplest preparation option; a few more recipes in another menu.

Prepare:

Beetroot – 4 kg.
Bell pepper – 500 gr.
Tomatoes – 2.5 kg.
Garlic heads – 2 pcs.
Large onions - a couple of pieces.
Granulated sugar – 30 gr.
Unscented vegetable oil – 250 ml.
Salt – 1.5 large spoons.
Table vinegar – 80 ml.

How to cook:

Scroll the tomatoes through a meat grinder, or chop with a blender. Decide to remove the skin, additionally rub through a sieve.
Crush the garlic cloves with a press.
Grate the coarsely peeled beets.
Finely chop the onion, remove the seeds with partitions from the pepper, and cut in the same way as the onion.
Place the vegetables in a cooking vessel, immediately add all the necessary spices, including vinegar.
Cook the salad for half an hour from the moment it boils. Remove from heat and distribute into jars.
Roll up and wait until it cools down. Store the salad in the cellar or pantry.

Recipe for a delicious salad of boiled beets and apples

It tastes like adjika, but not spicy; if you finely chop the ingredients, you will get caviar. Cut the beets into strips and you will get a salad.

Take:

Boiled beets – 3 kg.
Onions, sour apples, carrots, tomatoes - take a kilogram.
Sunflower oil – 250 ml.
Salt – 2 tbsp. spoons.
Sugar, black pepper, other seasonings - take to taste.

Preparation:

Chop the vegetables into any size and shape (alternatively, grate them coarsely).
Bring to a boil, add spices and seasonings.
Boil over low heat for 15-20 minutes. Place in jars and close with an iron lid.

Tomatoes marinated with beets: 8 recipes

Marinated tomatoes with beets are a tasty and rather unusual preparation for the winter. There are many recipes for its preparation. Some include only tomatoes and beets. Others involve the use of a number of additional ingredients. These include apples, onions, garlic and various spices. All of them give the snack a spicy taste and aroma.

Secrets of canning

The taste of the dish (regardless of the recipe) largely depends on the tomatoes. It is not recommended to take salad varieties. They are great for adjika, sauces, lecho and tomato juice and are not at all suitable for whole preservation. After some time, the fruits will become too soft and will spread. In view of this, it is better to take those tomatoes that are intended for long-term storage.

When choosing tomatoes, you should ask the seller to break or cut one of them. If too much juice has been released, the whole fruit will not be suitable for canning. If it is hard, fleshy and almost without liquid, you need to take it.

It is also necessary to pay attention to the color and size of the fruit. Any color will do, but it’s better to give preference to red or pink. Fruits the size of a large egg will do. You can also use cherry tomatoes for similar recipes.

The process of preparing any recipe begins with washing the ingredients. Place the tomatoes in a deep container and cover with cold water for a third of an hour. Afterwards, wash with your hands and transfer to another bowl with a large sieve or colander on top. Fill them with water again and wait until it drains completely. The product is ready to use.

Classic recipe for tomatoes and beets for the winter

The classic recipe for pickled tomatoes with beets requires the following ingredients:

tomatoes;
small beets - 1 pc.;
granulated sugar – 5 tbsp. l.;
salt – 1 tbsp. l.;
garlic – 3 cloves;
dill - 1 umbrella;
black pepper – 6 peas;
vinegar 70% – 1 tbsp. l.

Wash the beets and garlic thoroughly and cut into thin slices.
Place in pre-sterilized jars.
Add dill and pepper. Place tomatoes on top.
Fill all jars with hot water so that it completely covers the food.
Once it turns red, pour it into the pan.
Pour sugar and salt into it. Bring to a boil and simmer for several minutes. Pour in vinegar.
Pour the marinade into jars and roll them up.
Turn the lids down and wrap them in something warm.
After cooling, place the pickled tomatoes in a pantry or cellar for storage.

How to make bean salad

A very satisfying salad, you can offer your household for a light dinner, since it is a complete dish in terms of nutritional value.

Compound:

Beetroot – 2 kg.
Carrots, onions, tomatoes - 2 kg each.
Red beans – 2 cups.
Oil – 1/2 cup.
Water – 0.5 liters.
Sugar - a glass.
Salt - ¼ cup.
Table vinegar - a glass.

Preparation:

Soak the beans overnight (8-10 hours).
Grate carrots and beets with coarse shavings. Cut the onion into rings, divide the tomatoes into slices.
Place all the ingredients from the recipe list in a cooking container.
After the contents boil, simmer for 1.5-2 hours until the beans are ready.
Distribute the finished snack into jars and roll up.

Adding to the collection of winter salads: From green tomatoes.

Eggplant globe.

Simple salad with beets and garlic in jars

Despite the simplicity of execution and a minimum of ingredients, the result is a very tasty homemade product.

Required:

Red beets – 2 kg.
Oil – 4 tablespoons.
Sugar – 120 gr.
Essence – 20 ml.
Garlic – 100 gr.
Pepper – ½ teaspoon.
Table salt – 180 gr.

How to prepare:

Peel the raw beets and cut into strips.
Chop the garlic into slices.
It is better to make the preparation in a saucepan with a thick bottom, such as a cauldron. Heat the oil. Fold in the garlic.
Fry for 8-10 minutes, stirring frequently. If the garlic starts to burn, reduce the processing time.
Throw in the beetroot strips and continue frying for another 5 minutes.
Add spices: salt, pepper, sweetness. Splash vinegar.
Simmer the contents on low heat for 30 minutes.
Fill sterile jars with preserves and screw on the lids. Once cooled, place in a cool place for winter storage.

Marinated tomatoes with beets

Every thrifty housewife should know the recipe for tomatoes marinated with beets, because it is not just tasty, but very tasty! The tomatoes turn out sweet and sour, in a delicious dark red marinade, just lick your fingers!

It is best to pack tomatoes and beets for the winter in 1-liter jars (from the specified amount of products you will get 3 jars). Vegetables and spices are placed on the bottom, tomatoes go on top, everything is poured with boiling water in two steps, and in the third step a marinade is prepared with the addition of vinegar. If you have a large family, then cook in 3-liter jars. In this case, take all the same ingredients that are indicated in the recipe. But place the vegetables in 3 layers, alternating tomatoes and beets-apples-onions-carrots. Everything will turn out the same, but it will be packed into one container of a larger capacity.

The beets need to be small, bright red, rich in color. Also take small carrots, onions and apples; for your convenience, I have given the weight in grams. They should not dominate the tomatoes, their task is only to highlight the taste of the main ingredient and color the marinade in an appetizing color, so do not overdo it. The apple gives a pleasant “compote” aroma, the marinade turns out very tasty, sweet and sour, and is drunk even faster than the tomatoes are eaten. Try it!

Ingredients

tomatoes - how much will go in (about 1.5 kg)
black peppercorns – 6 pcs.
allspice – 3 pcs.
medium sweet and sour apple – 1 pc. (70 g)
small beets - 1 pc. (80 g)
medium carrots – 1 pc. (50 g)
small onion – 1 pc. (50 g)
water – approximately 1.5 l
salt – 1 tbsp. l.
sugar – 130 g
9% vinegar – 70 ml

Preparation

We thoroughly wash the jars with soda and boil the lids. Place spices at the bottom of each 1-liter jar: 2 pcs. black and 1 pc. allspice. Cut the apple, remove the core and seeds and cut into slices. Divide into jars.

Peel the carrots and beets and cut into thin circles. Chop the onion into rings. Place in jars - each contains 4-5 circles of carrots, 4-5 slices of beets and 2 onion rings.

Fill the jars with tomatoes, tightly. It is advisable to choose small tomatoes; they fit more compactly into jars.

Boil a kettle of water and pour boiling water into jars. Cover with lids and leave for 20 minutes. Then we repeat the procedure, that is: pour the water from the jars into a saucepan and put it on the fire, as soon as it boils, we again pour it into the jars, cover with lids and leave for another 20 minutes.

Using the water poured into the pan a second time, prepare the marinade. Add salt and sugar, boil for a couple of minutes, add vinegar at the very end and immediately remove from heat. The marinade will turn out a very beautiful red color. We pour it into jars.

Roll up, turn upside down and wrap until completely cool.

We transfer it for storage to a cellar or other dark and cool place. In winter, when the time comes to try pickled tomatoes with beets, just before serving, cool the jars for a couple of hours in the refrigerator - the brine is especially tasty when cold. Bon appetit and delicious winter pickles!

Beet salad with cabbage for the winter

The salad can be considered as an independent snack, or semi-finished borscht in jars. All you have to do is add potatoes, and the first dish will be whipped up in 10 minutes. Take cabbage of late varieties, suitable for harvesting for the winter.

You will need:

Cabbage - kilogram.
Red beets - kilogram.
Onion – 100 gr.
Granulated sugar – 150 gr.
Table salt – 20 gr.
Vinegar 9% - 50 ml.
Water – 300 ml.

How to cook:

Boil the root vegetables until tender. But I advise you to pay attention to another method of heat treatment of beets - baking in the oven. The salad will turn out appetizing, bright and very tasty.
Peel the beets and grate with coarse shavings.
Chop the cabbage (into small strips). Divide the onion into half rings.
Place the vegetables in the pan.
Separately, in a small bowl, boil water, adding bulk spices and vinegar. Boil for a minute or two, pour over the vegetables.
Apply pressure and pause for a day. During this time, the vegetables will marinate. several recipes for pickling beets for the winter in another article, I invite you.
Transfer the salad to jars and sterilize. For cans with a capacity of 0.5 liters, 20 minutes are needed. For liters, increase the time to half an hour.

Beetroot and white cabbage salad

Composition (per 2 l):

beets – 1 kg;
white cabbage – 1 kg;
onions – 100 g;
water – 0.3 l;
table vinegar (9 percent) – 50 ml;
sugar – 150 g;
salt – 20 g.

Cooking method:

The salad is made from boiled beets. Therefore, you must first wash it and boil it until tender or bake it in the oven or microwave. The last option is the most preferable, as it saves time. At the same time, the beets will remain bright, appetizing, and healthy.
Cool the beets and remove the skin. Grate the root vegetable on a coarse grater.
Remove the wilted leaves and stalks from white cabbage. Chop the cabbage into small strips. Keep in mind that only late varieties of cabbage are used for preservation.
Remove the skins from the onion. Cut the onion into thin half rings.
Place the vegetables in a saucepan and stir.
In a separate container, combine salt, sugar, water and vinegar. Boil this mixture for a minute, pour it over the vegetables. Place a plate on top and a jar filled with water on top of it. Place in the refrigerator for a day.
Place the salad in clean jars. It is very important that they are the same size as they will need to be sterilized. Cover the jars with boiled lids, but do not screw them on.
Place a kitchen towel in the bottom of a large saucepan and place the jars of lettuce on it.
Fill the pan with warm water until it reaches the shoulders of the jars. Place the pan over low heat and sterilize the jars for 20-30 minutes depending on their size. It takes half an hour to sterilize liter jars, 20 minutes for half-liter jars.
Carefully, so as not to burn yourself, remove the jars from the pan and screw on the lids.
Leave the jars to cool upside down in a steam bath.

Even though the vegetables are not cooked in this recipe, the salad stands up well in winter. Cabbage retains its crunchiness and benefits in it. After all, it is rich in vitamin C, which would be destroyed at high temperatures. Therefore, this salad is worth preparing for those who care about their health.

Spicy beet salad with bell pepper

The salad from the “Finger-licking” series is worthy of inclusion in the holiday menu and will not get lost among other appetizers.

We take:

Beets – 2 kg.
Bell pepper – 250 gr.
Tomatoes – 750 gr.
Head of garlic.
Onion – 250 gr.
Acetic acid 9% - 35 ml.
Table salt - a small spoon.
Sugar – 120 gr.

How to prepare a delicious salad for the winter:

Coarsely grate the peeled beets. Remove the skin from the tomatoes and chop into cubes. To make the skin easier to remove, scald the tomatoes and immediately immerse them in cold water.
Cut the pepper into strips (discard the seeds and membranes).
Press the garlic cloves into the puree. Chop the onion into cubes.
Combine the vegetables in a saucepan, add the spices suggested in the recipe.
After boiling, reduce the heat. Simmer the salad for 20 minutes.
Fill the jars and roll them up. Cool the workpiece and store it in the cold for permanent storage. There is no cold room, keep it in the apartment, the preservation does not explode.

Tomatoes with beets for the winter

For the tomato recipe you will need:

tomatoes – 1.5kg
onions – 1/2 pcs.
apple (sweet and sour) – 1/2 pcs.
carrots – 1/2 tsp.
beets – 1 pc.
sweet pepper – 1/2 pcs.
salt – 1 tbsp.
sugar – 1/2 cup
vinegar (9%) – 65-75 ml
aspirin (1 tablet per 1 liter) – 3 pcs.

Tomato recipe:

Let's collect all the ingredients for one three-liter jar. Carefully sort the tomatoes, remove spoiled ones, rinse in cold water 2-3 times (especially if they were purchased in a store or market).

Wash the onions, carrots, beets, peel and cut into slices. Wash the sweet pepper, remove the stem and seeds, cut into strips. Peel the apple and cut into slices.

Place chopped vegetables in the bottom of a sterilized jar. Place the tomatoes tightly on top.

Boil water in a large saucepan and pour it into the jars of vegetables. Cover the jars with metal lids and set aside for half an hour.

After waiting 30 minutes, drain the water from the cans back into the pan. Place the pan back on the stove. Add salt, sugar and vinegar, stir until the salt and sugar crystals are completely dissolved and bring the water to a boil.

Place the required number of aspirin tablets in jars and pour in the prepared marinade. Roll up the jars with metal lids. Set them aside until they cool completely, and then put them in the basement until winter. Marinated tomatoes with beets, apples and sweet peppers are ready. Bon appetit!

For canning, always choose dense tomatoes so that they do not crack when putting them in jars. In addition, if you choose soft tomatoes, the process of boiling water and then fermenting them will become even softer, and the whole thing will turn into an inedible mush.

Tomatoes with beets for the winter

average score: 5.00 votes: 1