Beets with cauliflower

Description

A simple canning recipe without unnecessary fuss. At home, this beet with cauliflower is at its best on the fifth or sixth day of marinating. It turns tangy and spicy but stays crisp. If you prefer milder flavors, you can eat it as early as the third day. Jars keep for up to a year in a cool place.

Instructions

1. 1

   Step 1

   

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   1. Separate the cabbage into florets, and grate the beet and carrot. For the marinade, bring water to a boil, add sugar, salt, vinegar, and oil. Let it simmer for 5 minutes, then remove from the heat and cool.

2. 2

   Step 2

   

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   2. In a clean jar, layer the carrots, beets, and cabbage. Pour in the cooled marinade, add the spices, seal with a lid, and keep refrigerated for three days.

3. 3

   Step 3

   

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   3. Done!