Beetroot salad for winter in jars without sterilization
Beetroot salad for winter is not only a delicious vegetable salad for every day, but also an excellent dressing for borscht. If you have never made such a blank before, I suggest you try it. The recipe is not complicated, but the result is definitely worth it.
Ingredients
- Beetroot (large) – 2 pcs.
- Tomatoes - 600 g
- Onion - 2 pcs.
- Carrots - 2 pcs.
- Bell pepper - 4 pcs.
- Vegetable oil - 60 g
- Vinegar (9%) – 2 art.l.
- Salt - 2 tsp.
- Sugar - 2 tbsp.l.
Step-by-step cooking recipe
Wash tomatoes, cut out the middle, cut arbitrarily. Then, using a meat grinder or blender, chop the fruits into tomato puree.
Wash beets and carrots, peel and grate on a grater for Korean carrots.
Peel the onion and cut it into half rings. Peel the Bulgarian pepper from the seeds and cut into thin strips.
Put all the prepared vegetables in a cooking bowl, add salt, sugar, tomato puree and vegetable oil. Bring the workpiece to a boil over high heat, then reduce the heat and boil for 35-40 minutes. At the end of cooking, add vinegar.
Pack the hot beetroot salad in pre-prepared sterile jars, roll it up, turn it upside down, wrap it up and leave it to cool for a day. Store the cooled workpiece in a cool place.
