Pickled garlic with beetroot

10 servings

20 minutes

Making healthy things beautiful - pickled garlic with beetroot juice. A bright anti-cold snack for the coming cold months.

Energy value per serving

• Calories: 30.8
• Proteins: 1.3g
• Fats: 0.2g
• Carbohydrates: 6g

Ingredients

• Garlic: 4 head
• Water: 500 ml
• Vinegar 9%: 50 ml
• Salt: 50 g
• Black peppercorns: 10 pc
• Allspice peas: 2 pc
• Caraway: 1 tsp
• Bay leaf: 1 pc
• Beet: 50 g

Cooking steps

1. Prepare the necessary ingredients.

   Required ingredients:

   • Garlic: 4 heads

2. Cut off the legs and trim the roots of the garlic.

3. Remove the outer skin from the garlic so that the heads remain whole.

4. Blanch the garlic in boiling water for 10 seconds.

   Required ingredients:

   • Garlic: 4 heads

5. Then transfer it to ice water to cool it quickly.

6. Place the cooled garlic in a jar tightly with slices of fresh beetroot.

   Required ingredients:

   • Garlic: 4 heads
   • Beet: 50 g

7. For the marinade, boil water with salt and spices.

   Required ingredients:

   • Water: 500 ml
   • Salt: 50 g
   • Black peppercorns: 10 pieces
   • Allspice peas: 2 pieces
   • Caraway: 1 teaspoon
   • Bay leaf: 1 piece

8. Then remove from heat and add vinegar.

   Required ingredients:

   • Vinegar 9%: 50 ml

9. Pour hot marinade over the garlic, cover it, and let it cool completely.

   Required ingredients:

   • Garlic: 4 heads
   • Vinegar 9%: 50 ml

10. Then put it in the refrigerator. After 2 weeks, the garlic will be ready.