Garlic with beetroot in marinade with vinegar and cloves for winter

An unusual snack will add piquancy to your menu! Garlic pickled with beets is very easy to cook, even for a beginner. The snack is extremely tasty, it will go perfectly with fried or boiled potatoes. Such garlic can be cooked for the winter by sterilizing the filled jars in boiling water for about 5 minutes, then roll up with iron lids. From the specified amount, three half-liter cans will be obtained.

Ladle

Recipe author

Garlic with beetroot in marinade with vinegar and cloves for winter

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Composition / ingredients

servings:

Garlic

Beetroot

250

For 1 liter of marinade:

Salt

Sugar

Peppercorns (black)

Vinegar (9%)

100

Carnation

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 0 % 0 g

Carbohydrates 83 % 15 g

72 kcal

GI: 81 / 0 / 19

Cooking method

Cooking time: 3 d 50 min

1. Peel the garlic heads from the upper husk, put them in boiling water for a minute, then transfer them to a container with ice water.

2. Beets are cleaned, washed, cut into small cubes.

3. Clean and pre-sterilized jars are filled with garlic, shifting it with beetroot cubes.

4. Prepare the marinade: pour water into a saucepan, send it to the fire, bring it to a boil, pour salt, sugar, black pepper, peas and cloves, keep it on fire until the sugar and salt crystals completely dissolve. Then remove the pan from the stove, pour vinegar into the marinade, mix.

5. Pour hot marinade into jars with garlic, leave at room temperature for 3 days.

Now garlic can be consumed, it turned out very tasty, try it!