Beetroot and zucchini salad

Ingredients for 15 servings:

• 3 kg beetroot
• 3 kg zucchini
• 1 kg onion(s)
• ½ kg red bell pepper(s)
• n. B. Salt
• 200 ml water
• 200 ml oil
• 200 ml vinegar (10% acid)
• 2 tsp salt
• 3 tbsp sugar
• 8 grains of allspice
• 1 tbsp peppercorns
• 4 bay leaves

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Clean the beets and boil them with the skin on. Peel and grate them coarsely. Grate the zucchini coarsely, but do not peel it first. Salt both vegetables separately and let stand. Peel, chop, and salt the onions, and let stand as well. Chop the bell peppers. Combine the onions and zucchini, then mix with the beets and bell peppers. Mix the remaining ingredients for the infusion and simmer for 20 minutes. Let the infusion cool. Season to taste if desired. Pour over the vegetables and mix well. Pour everything into jars and simmer for about 15-20 minutes. It makes a great winter storage container.