Pickled garlic with beets for the winter: a recipe with photos and videos

Marinated garlic with beets is a traditional combination of products known to culinary specialists since ancient times. A savory dish is not only very tasty, but also he althy. Garlic contains antibacterial substances that help to avoid colds and strengthen the immune system. Pickled beetroot is also suitable for eating.

Cooking whole heads

Whole Beetroot Pickled Garlic is a great winter snack. Preservation, prepared according to the classic recipe, has a slightly spicy taste and incredible aroma.The presence of beet gives the heads a pink tint, which makes the dish even more attractive.

Ingredients:

• garlic 1 kilo;
• medium-sized beets 1 piece;
• dill umbrellas;
• water 1 liter;
• table s alt 60 g;
• granulated sugar 50 g;
• 9% acetic acid 100 ml;
• pepper 6-7 peas;
• spicy cloves 4-5 pieces.

During the cooking process, you will need liquid to boil the whole garlic and then cool it.

1. The garlic is washed. The top husk is removed, leaving the bottom layer. It is better to use young heads. Slices, without dividing among themselves, lay in boiling water and boil for 2 minutes.Then they are thrown into a colander and poured with ice water. Rapid cooling makes it easier to separate the lower skin later.
2. The beets are washed. The peel is removed. The root crop is cut into thin slices. The thickness of the slices should not exceed 1 cm.
3. In the prepared jars lay cutting with heads. The layers alternate with each other.
4. Next, prepare the brine. The water is brought to a boil. All spices are added to it. Marinade is cooked no more than 5 minutes. Then remove from heat and add acetic acid.
5. The hot marinade is poured into jars and left to cool completely. After that, the preservation is closed with metal lids and cleaned in a dark place. It will take 15-20 days to marinate the dish.

During the specified period, the marinade may become cloudy or dark. This is the fermentation process.

Mustard Recipe

Not only cucumbers and tomatoes are closed for the winter. It turns out that the recipe for garlic with beets is very tasty. To make the garlic taste softer and spicier, use mustard in the marinade.

Ingredients:

• garlic 250g;
• beets 80 g;
• acetic acid 10 g;
• vegetable oil 15g;
• water 0.5 cup;
• sugar 10g;
• mustard seeds 0.5 tsp;
• lavrushka 1 sheet;
• allspice 10 pieces;
• s alt 5 g.

The indicated volume of products goes to a jar of half a liter. Garlic with beets for the winter is best obtained from fresh vegetables.

1. Garlic heads are disassembled into slices. Excess husks are removed from them.
2. Cold water is brought to a boil. Prepared cloves are placed in boiling water. They are boiled for 3-4 minutes, after which they are cooled in ice water. This will allow you to easily remove the last layer of peel after marinating.
3. Beets are washed under running water and peeled. The root crop is cut into thin slices.
4. 110 milliliters of cold water is boiled with sugar, vegetable oil and s alt. Vinegar is added last to the brine.
5. Bay leaf, mustard and sweet peas are placed at the bottom of sterilized jars. The slices are laid out in layers, alternating with beetroot pieces. The vegetables are lightly tamped.
6. Marinade is poured under the very throat of the jar. The hot brine is left with the vegetables for 10 minutes to sterilize. After that, the preservation is rolled up with lids and put away in a cold place for storage.

The dish is ready to eat after 1 week. It is optimal to keep it for at least 20 days in a cold place.

Quick pickling methods

There is not always time to cook the classic recipe for pickled garlic with beets. Sometimes you want to try it right away. In such a situation, a quick pickling method saves. A distinctive feature of this method is longer boiling and the use of concentrated marinade.

Ingredients:

• fresh garlic at least 1 kilogram;
• table s alt 90g;
• granulated sugar 75g;
• beets 2 pieces medium size;
• dill;
• lavrushka 3-4 leaves;
• allspice 5-6 peas;
• coriander to taste;
• acetic acid 145g;
• cold water 1 liter.

The indicated amount of ingredients is suitable for preparing 1 liter of concentrated marinade. For the winter, a quick pickling recipe is also well suited. It contains more acetic acid, s alt and sugar than the classic version.

1. The heads are thoroughly washed under water, cleaned of hard husks and divided into slices.
2. The cloves are boiled for 5-8 minutes. After that, they are laid out on a towel to remove excess moisture.
3. The root crop is washed, the peel is peeled. Vegetables are cut into thin slices. You can grate the root crop on a coarse grater, then the beetroot color will be more saturated.
4. Beets with cloves are placed in pre-prepared jars, evenly distributing the entire volume.
5. A liter of water is brought to a boil with the addition of s alt and sugar. Bay leaf, dill, allspice, coriander, vegetable oil are thrown into boiling water. After boiling, the marinade is turned off. After that, acetic acid is added.
6. Prepared jars are poured with marinade and closed with lids. Garlic should be pickled in a cold place for two days. After that, the dish is ready for tasting.

Recommended