Beetroot with peppers

There's something magical about foggy mornings. It's the only gray reality I love.

I lost this recipe on my computer a while ago, then found it while tidying up the house. I use it year after year to make beets, and I'm always happy with it.

Ingredients for 6 jars of 0.5 liters:

• 3 kg beets
• 2 large red peppers
• 2 large onions
• Pour:
• 1 liter of water
• 3/4 cup vinegar
• 6 tablespoons of sugar
• 1.5 tablespoons of salt
• A few peppercorns
• 2 bay leaves

Boil the beets and let them cool. Then peel them and grate them on a coarse grater. Peel the onion and chop it finely. Peel the pepper, remove the seeds and cut it into small cubes. Add the onion and pepper to the beets.

Boil the marinade ingredients. Pour the hot marinade over the beets and set aside for a few minutes. Then stir the beets and put them in the jars. Fill them with the marinade (you don't have to use all of it, just enough to fill each jar). Close the jar tightly and pasteurize for about 20 minutes.

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