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Pickled garlic with beetroot

10 servings

20 minutes

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

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
10servings
Garlic
4 heads
Water
500 ml
Vinegar 9%
50 ml
Salt
50 g
Black peppercorns
10 pieces
Allspice peas
2 pieces
Caraway
1 teaspoon
Bay leaf
1 piece
Beet
50 g
Cooking steps

  • 1

    Prepare the necessary ingredients.
    Required ingredients:
    1. 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:
    1. 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:
    1. Garlic: 4 heads
    2. Beet: 50 g

  • 7

    For the marinade, boil water with salt and spices.
    Required ingredients:
    1. Water: 500 ml
    2. Salt: 50 g
    3. Black peppercorns: 10 pieces
    4. Allspice peas: 2 pieces
    5. Caraway: 1 teaspoon
    6. Bay leaf: 1 piece

  • 8

    Then remove from heat and add vinegar.
    Required ingredients:
    1. Vinegar 9%: 50 ml

  • 9

    Pour hot marinade over the garlic, cover it, and let it cool completely.
    Required ingredients:
    1. Garlic: 4 heads
    2. Vinegar 9%: 50 ml

  • 10

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