Pickled beetroot salad with zucchini, vinegar and onions
Ingredients
- 2 kg courgettes
- 1 kg beetroot
- 1 kg onions
- 200 g sugar
- 100 ml vegetable oil
- 40 g salt
- ½ tsp pepper
- 100 ml vinegar, 9%
Utensils
- grater
- bowl
- pot
- mixing spoon
- jars
Instructions
- Wash the zucchini well and grate on a coarse grater.
- Peel the beetroot and also grate on a coarse grater.
- Cut the onion into thin half rings.
- Put the vegetables in a saucepan.
- Sugar, Add oil, salt, pepper.
- Bring everything to a boil.
- Reduce the heat and let it simmer for 35 minutes.
- Add the vinegar, mix everything well and cook for another 5 minutes.
- Place the finished beetroot salad in clean glasses and roll up.
