Canned vinaigrette

For 10 cans ? l:

1,3 kg beet

1 kg sauerkraut

600 g potatoes

600 g carrots

250 g onions

200 g vinegar 9%

50 g salt

Separately, boil until cooked carrots and beets, 20 and 40 min, respectively, immediately place in cold water, peel, cut into cubes.

Potato peel, cut into cubes, rinse with water for 5-6 min to put in boiling water, drain in a colander with cold water to cool.

Separate the cabbage from the brine, large pieces cut into small pieces, chop onion, combine all the vegetables, spread along the banks of the clear liquid into each 20 g of vinegar.

Pour vinaigrette marinade: 1 l of water to 25 g of salt.

Next, pickled vinaigrette served with lids, sterilized water at a low boil for 20 minutes

Then banks roll, shake, rolled on his side, cooled and cleaned in the cold.