Beets with Carrots for Winter
Description
Homemade preserves keep for a long time. For the salad, measure the exact amount of vegetables; the weights I give are net (peeled/cleaned). You can sterilize the jars any way that suits you: heat them in the oven or steam them; some home cooks simply fill them with boiling water and let them stand for 5–10 minutes. Boil the lids in hot water for a couple of minutes, but no longer, so you don’t ruin the rubber seals. See all the details in the recipe “Preserves Ready for Winter Storage.”
Instructions
- 1
Step 1
Prepare the vegetables, sterile jars, and lids. Let's get started!
- 2
Step 2
Peel the beets and grate them on a coarse grater; for salads I use a Korean-style grater (the kind usually used for Korean-style carrots).
- 3
Step 3
Peel the carrots and grate on a coarse grater.
- 4
Step 4
Cut the tomatoes into small dice and the sweet pepper into thin strips.
- 5
Step 5
Slice the onion into half-moons, and simply chop the garlic finely with a knife.
- 6
Step 6
Pour vegetable oil into a saucepan, add all the vegetables, sugar, salt, and ground black pepper. Set over medium-low heat and bring the oil to a boil. Stir occasionally. Reduce the heat to the lowest setting. Braise under a lid for 45 minutes. The vegetables will slowly fry, release their juices, and simmer in their own liquid; the salt and sugar will help them do so more quickly.
- 7
Step 7
Pour the vinegar into the finished salad, stir, and remove from the heat immediately.
- 8
Step 8
Pack the salad into sterile jars; I ended up with 3 jars of 500 ml each and a small leftover.
- 9
Step 9
Seal the jars with a jar wrench. Turn upside down, wrap in a blanket, and leave overnight to cool. In the morning, move to a cool place for storage.
- 10
Step 10
Happy preserving!