Peerless marinated garlic with beets - crispy, tasty, piquant

14.08.2018 Winter blanks

The harvest of garlic is different from year to year. Sometimes it grows strong, good and can lie in storage almost all winter. And sometimes it begins to dry ahead of schedule. Such garlic will not lie for a long time.

If this happens, prepare pickled garlic with beets. The recipe is simple, and garlic is obtained, as in the market in departments with Korean snacks.

The most time-consuming and complex action in this case is the cleaning of garlic. Especially if the goal is to close a large number of cans. In this case, it will be great if you find helpers for this job. For example, you can beg to help her husband. Or invite friends to help. In this case, you can combine business with pleasure - make blanks and chat.

Garlic is considered to be well pickled a month later. It turns out delicious, crispy and piquant. Pickled garlic will be a great addition to the main dishes, as well as a great self-starter.

Ingredients for 2 cans of 0.5 liters:

garlic - 620 g
beets - 130 g
mustard seeds - 10 g,
vinegar 9% - 100 ml,
water - 1 liter,
salt - 40 g
sugar - 45-50 g
black peas - 12 pcs.

How to cook pickled garlic with beets

First, thoroughly wash and sterilize the jars. I sterilize cans in the microwave. I put dry cans in the microwave and turn it on for 3 minutes. Then a break of 5 minutes, while keeping the microwave door open. Then turn it on again for 3 minutes. And that’s all! Banks are sterile.

I just rinse the lids for rolling with soda and wipe them dry. Then I prepare all the necessary products for pickling garlic.

I clean the garlic. I remove almost all the upper husk. I leave only one thin layer of film that covers each clove of garlic. If the heads of garlic are very large, then you can divide them into 2 or 3 parts. I put all the peeled garlic in a deep bowl and pour it with cool boiling water (this is not 1 liter from the list, but just a separate boiling water). Leave for 15-17 minutes. Then I drain the water.

I put the peeled garlic in a deep bowl and pour it with boiling water

I clean the beets from the skin and cut into thin strips. I lay the slices of beets and garlic heads in layers in jars. I sprinkle mustard seeds and black pepper peas.

Pour water into the pan, add salt and sugar, mix. I bring to a boil, stirring so that the salt and sugar dissolve evenly. At the very end, pour in the vinegar and immediately turn off the fire. The fill is ready. I fill the jars with a hot solution.

put garlic, grated beets in prepared jars and pour brine

The contents of the cans will become deep pink in color. I cover and clog the cans.

I wrap the jars of garlic in a blanket and leave it to cool completely. Cooled cans are best stored in a cool place.

I wrap garlic cans in a blanket and leave until completely cooled

Pickled garlic with pieces of beetroot and mustard seeds is ready! In winter, opening a jar of such beautiful and fragrant garlic, you will not regret the time spent. And even, on the contrary, on the next move you want to make a double portion. Bon Appetit!