Sister Anastasia’s recipe for beetroot for jars. These 2 additions do the job

Sister Anastazja is a cooking champion. Its recipes are refined to perfection. This is also the case with beetroot laid on jars. The nun makes a simple pickle for them, thanks to which they come out sweet and sour. The biggest surprise is the addition of 2 vegetables turning up the taste of preserves.

Sister Anastazja does not make ordinary beetroot for jars. They look more like a salad for dinner thanks to the addition of zucchini and peppers. It is these vegetables that “play the second violin” in these preserves. Of course, the secret to their unique taste is also in a lagoon, in which the appropriate proportions are of key importance.

What ingredients do we need to make beetroot for jars?

Main ingredients:

• 2 kg of beets;
• 2 kg of zucchini;
• 500 g of red pepper;
• 500 g of onion;
• Sun.

Ingredients for the lagoon:

• 250 ml of water;
• 250 ml of vinegar;
• 250 ml of oil;
• 3 tablespoons of sugar;
• 3 teaspoons of salt;
• 10 black pepper grains;
• 5 allspice grains;
• 5 bay leaves.

At the beginning we wash and we remove the roots of them. We cook them on low heat until tender, and then strain and cool. Then peel these vegetables and rub on a large grater.

In the next step, we start preparing the remaining vegetables: Grate zucchini on a large grater, salt it and set aside for 30 minutes to let go of the juice. Then we drain this vegetable from excess water. In turn, cut the peppers into small pieces, and peel the onion and dice.

We combine all vegetables in a bowl. We need to mix them thoroughly. Then we make a pickle: Pour water, vinegar, oil, add sugar, salt and add black pepper, allspice and bay leaves into the pot. Boil and mix everything.

Pour the vegetables in a bowl with such a marinade. In this step you can still use salt and pepper if necessary.

Transfer vegetables with a pickle into scalded and dried jars. We tighten them tightly.

Finally, we pasteurize the dishes: At the bottom of the pot we put a cotton cloth, put jars on it so that they do not touch. Pour them to half the height and cook the whole for about 20 minutes from the moment of boiling water.

We take the beetroot in jars to the countertop, and when they cool down, we move them to a dark and cool place. They will be a great dinner addition. You can also eat such a salad yourself.