(*) For 4 glasses with 1/2 liter capacity.
Peel the beet and the carrots and cut them into fine slices. Remove the peel from the onion and cut into fine rings. Boil 3 heaped tsp. salt and 1 tsp. sugar in 3/4 liter water, then cool.
Layer the vegetables alternately in jars. Pour the salt water over them (only to 2 cm below the rim). Close jars and let stand for 5-7 days. Keeps in a cool place up to 5 weeks.
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