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Beetroot salad for winter in cans

Canned Beet Salad for Winter

Stays tasty and good for you year-round! In a city apartment it's hard to keep vegetables fresh all year. Putting up a beet salad for the winter solves that — it's easy to make, and it's a real time-saver later on.

Ropotushka

Recipe author

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Composition / ingredients

Servings:

Beets (unpeeled)

1.3

Table salt (heaping)

Sugar

Vegetable oil

Distilled vinegar (9%)

Water

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 21 % 4 g

Carbohydrates 68 % 13 g

95 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make beet salad for the winter? Get all the ingredients together. Note that the recipe gives the weight of the beets unpeeled.
Step 2:

Peel and rinse the beets. Grate them on a coarse grater or cut them into thin strips.
Step 3:

Add all the ingredients except the vinegar. Mix well.
Step 4:

For stewing, grab a bowl or pot big enough to hold everything comfortably — I used a large pot. Add the beets and set it over medium heat. Wait for the beets to release their juices; you can cover the pot to speed this up. Once it comes to a boil, simmer for 1½ hours, stirring occasionally. Take it off the heat, pour in the vinegar, and stir.
Step 5:

While the salad simmers, get your jars ready — about 1.5 liters total (roughly three 16-oz jars). Wash and sterilize them well. Here's my method: carefully pour a thin stream of boiling water into the bottom of the jar, about a quarter full — keep the water off the sides so the jar doesn't crack. Cover with a lid and leave for 10 minutes, then pour the water out; the jar is ready to use.
Step 6:

Divide the finished salad evenly among the jars and seal them with lids. Turn the jars upside down, wrap them up, and leave them to cool completely at room temperature, about a day. Then store them in a cellar or another cool spot.

Keep in mind that in canning recipes, salt, sugar, and vinegar (or its substitutes) aren't just for flavor — they act as preservatives. So never cut back on the salt or sugar, and don't swap in a vinegar (or essence) weaker than the recipe calls for; otherwise the vinegar (or salt/sugar) won't do its preserving job and the batch will spoil.
Follow the basic canning rules so your preserves keep well and trouble-free: scrub the vegetables thoroughly, even if you're peeling them; clear any debris, dirt, or soil off produce and herbs; toss anything that's started to rot; don't reduce the amount of preservatives, and follow the recipe's guidance; sterilize empty jars (10 min for 0.5 L / 1 pint; 15 min for 1 L / 1 quart; 20 min for 2 L; 25 min for 3 L) and boil the lids for 10 minutes; when sealing with a canning tool, make sure the lids sit tightly against the jar; turn the jars upside down to confirm they've sealed properly.
For the best result, use filtered or bottled water that's neutral in taste. Tap water can leave the dish with an off, characteristic flavor.
The beet salad from this recipe can be served on its own or used as an ingredient in other dishes.