Beetroot With Red Peppers

Name: Beetroot With Red Peppers
Ingredients: 6-1/2 pounds, 1-7/8 ounces, weight Beetroots; 3 whole Red Bell Peppers, Stem And Seeds Removed; 3 whole Onions, Peeled; 1 cup, 2-2/3 teaspoons, 7/8 pinches Water; 1 cup, 2-2/3 teaspoons, 7/8 pinches Olive Oil; 8 tablespoons, 1 teaspoon, 5-7/8 pinches Vinegar; 5-7/8 ounces, weight Sugar; 1 Tablespoon Salt

8 ingredients

5 steps

Ingredients

6-1/2 pounds, 1-7/8 ounces, weight Beetroots
3 whole Red Bell Peppers, Stem And Seeds Removed
3 whole Onions, Peeled
1 cup, 2-2/3 teaspoons, 7/8 pinches Water
1 cup, 2-2/3 teaspoons, 7/8 pinches Olive Oil
8 tablespoons, 1 teaspoon, 5-7/8 pinches Vinegar
5-7/8 ounces, weight Sugar
1 Tablespoon Salt

Directions

1

If you want to can these, you should sterilize your jars, lids and rings according to standard canning practices.
2

Put the beets in a big pot, pour in water to cover, and simmer for an hour from the moment water has boiled. When done, drain off the water and allow the beets to cool a bit. Once the are cooled, use a box grater or similar to grate them coarsely.
3

Dice peppers and onions.
4

Mix the remaining ingredients in a large pot, add peppers and onions and bring to a boil. Once it comes to a boil, allow it to boil for 15 minutes. Add beetroots and boil another 10 minutes. Then remove from heat.
5

Put the hot beetroots into clean, dry jars. Add the lids and rings and screw the lids on tightly. Process in a hot water bath according to standard safe canning practices. Then set them upside down to cool completely.