Pickling beetroot salad with onions for the winter
Ingredients
- 1¹⁄₂ kg beetroot
- 500 g onions
- 100 ml vegetable oil
- 10 g salt
- ¹⁄₂ tsp paprika, ground
- ¹⁄₂ tsp black pepper
- 70-80 g sugar
- 50 ml vinegar, 9%
Utensils
- Heavy-bottomed saucepan
- Knife
- Cutting board
- Julienne cutter
- Sterilized jars
Instructions
- Put the beets in a saucepan and cook until tender, about 2 hours.
- Let cool and peel.
- Use a julienne cutter to cut into strips or grate coarsely.
- Peel and finely chop the onions.
- Heat the oil in a saucepan and sauté the onion.
- Add the salt, paprika, pepper and sugar to the onions.
- Add the beetroot and mix well.
- Set the stove to high and cook the vegetables, stirring, until 20 Cook for minutes.
- Add the vinegar and simmer for another 5 minutes.
- Spread the lettuce into sterilized jars, seal tightly and turn upside down.
- Cover with something warm and leave to cool.
- Beetroot lettuce Store in a cool place .
