Beets and zucchini are my favorite winter foods! I make tons of them and they always disappear. Check out this easy recipe for a fantastic side dish that will become a permanent part of your kitchen!
Prep time: 30 minutes
Marinating time: 2 hours
Pasteurization time: 20 minutes
Total time: 2 hours 50 minutes
Yield: 13 glasses, 370 ml each
Type of dish: Preserves
I measured the ingredients using a 250 ml glass.
Ingredients
3 kg beetroot
2 kg green courgette
1/2 kg onion
1 cup 10% spirit vinegar
1 cup rapeseed oil
3/4 cup sugar
2 tablespoons salt
How to prepare it step by step
You can use either green or yellow zucchini for this salad – both will be delicious! I prefer to choose young ones because they have soft skin, a mild flavor, and I don’t have to remove the core. However, if you have large, older zucchini on hand, be sure to peel them and remove the spongy flesh with large seeds, otherwise they will simply ruin the texture of the entire salad.
Thanks to pasteurization, my beets can easily last in a dark, cool cellar for many months. However, they are best eaten within the first year of harvest.
Watch my short video and see how to prepare delicious beet and zucchini for the winter step by step. A simple recipe for a great salad from a jar that is perfect for any dinner!
In this video, I’ll show you the whole process: from grating the beets and zucchini, to mixing them with the marinade, to pouring the salad into jars and pasteurizing. See how quick and easy it is!
Enjoy your meal!