Korean beetroot for winter in jars

1. Beets are thoroughly washed. Tails do not need to be cut. Put the beets in a saucepan, pour cold water. Cook for 10-15 minutes from the moment of boiling. The cooking time directly depends on the size of the vegetables. However, in this short time, the root crops will not be cooked completely. So it is necessary according to the recipe.

2. Drain the water, cover the beetroot with running cold water. When the vegetables cool down, we clean and chop them. You can chop the beetroot with a vegetable peeler, thinly cutting it into strips. it can also be grated on a special grater for Korean salads.

3. We put the prepared beets in a bowl. Sprinkle with salt and sugar, add spices for vegetables in Korean, pour vinegar.

4. Mix and arrange in sterilized jars. We try to tamper thoroughly. We are waiting for half an hour, it is necessary that the beetroot let in a sufficient amount of juice.

5. We put the frying pan on the fire. Pour sunflower oil, heat it. Garlic is cleaned, passed through a press. Put the garlic in the heated oil, fry for 10 seconds, no longer!

6. Immediately after frying, pour fragrant garlic oil into the beets in jars. We close the jars with sterile lids. This beetroot salad is best stored in the refrigerator.

7. For storage in the cellar, you need to immediately cover the jars with lids and sterilize them. To do this, we put a towel or any piece of non-slippery fabric in the pan at the bottom. Place the jars in a saucepan.

8. Pour water into the pan so that it reaches the hangers of the jars. We put the structure on fire. We sterilize the blanks within 10 minutes from the moment the water boils. After that, we roll up the jars hermetically.

Have a pleasant tasting!