Beetroot With Red Peppers

• 6-1/2 pounds, 1-7/8 ounces, weight Beetroots
• 3 whole Red Bell Peppers, Stem And Seeds Removed
• 3 whole Onions, Peeled
• 1 cup, 2-2/3 teaspoons, 7/8 pinches Water
• 1 cup, 2-2/3 teaspoons, 7/8 pinches Olive Oil
• 8 tablespoons, 1 teaspoon, 5-7/8 pinches Vinegar
• 5-7/8 ounces, weight Sugar
• 1 Tablespoon Salt

1. If you want to can these, you should sterilize your jars, lids and rings according to standard canning practices.
2. Put the beets in a big pot, pour in water to cover, and simmer for an hour from the moment water has boiled. When done, drain off the water and allow the beets to cool a bit. Once the are cooled, use a box grater or similar to grate them coarsely.
3. Dice peppers and onions.
4. Mix the remaining ingredients in a large pot, add peppers and onions and bring to a boil. Once it comes to a boil, allow it to boil for 15 minutes. Add beetroots and boil another 10 minutes. Then remove from heat.
5. Put the hot beetroots into clean, dry jars. Add the lids and rings and screw the lids on tightly. Process in a hot water bath according to standard safe canning practices. Then set them upside down to cool completely.

red bell peppers, onions, water, olive oil, pinches vinegar, weight sugar, salt

Taken from tastykitchen.com/recipes/canning/beetroot-with-red-peppers/ (may not work)