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.
Calories30.8kcal
Proteins1.3grams
Fats0.2grams
Carbohydrates6grams
Garlic
4
head
Water
500
ml
9% table vinegar
50
ml
Salt
50
g
Black peppercorns
10
pc
Caraway
1
tsp
Bay leaf
1
pc
Beetroot
50
g
1
Prepare the necessary 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.
- 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.
- Garlic: 4 heads
- Beetroot: 50 g
7
For the marinade, boil water with salt and spices.
- Water: 500 ml
- Salt: 50 g
- Black peppercorns: 10 pieces
- Allspice berries (whole): 2 pieces
- Caraway: 1 teaspoon
- Bay leaf: 1 piece
8
Then remove from heat and add vinegar.
- 9% table vinegar: 50 ml
9
Pour hot marinade over the garlic, cover it, and let it cool completely.
- Garlic: 4 heads
- 9% table vinegar: 50 ml
10
Then put it in the refrigerator. After 2 weeks, the garlic will be ready.
