Pickled garlic with beets is a traditional combination of products known to chefs since ancient times. The savory dish is not only very tasty, but also healthy. Garlic contains antibacterial substances that help prevent colds and strengthen the immune system. Pickled beets are also suitable for consumption.
Preparation of whole heads
Whole pickled garlic with beets 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 kilogram;
- medium-sized beets 1 piece;
- dill with umbrellas;
- water 1 liter;
- table salt 60 g;
- granulated sugar 50 g;
- 9% acetic acid 100 ml;
- pepper 6-7 peas;
- spicy cloves 4-5 pieces.
The cooking process will require liquid to cook the whole garlic and then cool it.
- The garlic is washed. The top husk is removed, leaving the bottom layer. It is better to use young heads. The slices, without separating each other, are placed in boiling water and boiled for 2 minutes. Then drain into a colander and fill with ice water. Rapid cooling makes it easier to separate the lower peel later.
- The beets are washed. The peel is removed. The root vegetable is cut into thin slices. The thickness of the slices should not exceed 1 cm.
- Sliced pieces with heads are placed in the prepared jars. The layers alternate with each other.
- The brine should be prepared further. The water is brought to a boil. All the spices are added to it. The marinade is cooked for no more than 5 minutes. Then remove from heat and add acetic acid.
- The hot marinade is poured into jars and left to cool completely. After this, the preservation is closed with metal lids and put away in a dark place. It will take 15-20 days to marinate the dish.
During this period, the marinade may become cloudy or darken. This is the fermentation process.
Recipe with mustard
Not only cucumbers and tomatoes are closed for the winter. It turns out that the recipe for garlic and beets turns out very tasty. The use of mustard in the marinade allows you to make the garlic taste softer and more piquant.
Ingredients:
- garlic 250 g;
- beets 80 g;
- acetic acid 10 g;
- vegetable oil 15 g;
- water 0.5 cups;
- sugar 10 g;
- mustard seeds 0.5 teaspoon;
- bay leaf 1 leaf;
- allspice 10 pieces;
- salt 5 g.
The specified volume of products goes into a half-liter jar. Garlic and beets for the winter are best made from fresh vegetables.
- Garlic heads are disassembled into slices. Excess husks are removed from them.
- Cold water is brought to a boil. The 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.
- The beets are washed under running water and cleaned. The root vegetable is cut into thin slices.
- 110 milliliters of cold water are boiled with the addition of sugar, vegetable oil and salt. Vinegar is added to the brine last.
- Bay leaves, mustard and sweet peas are placed at the bottom of sterilized jars. The slices are laid out in layers, alternating with beet slices. Vegetables are lightly compacted.
- The marinade is poured right up to the neck of the jar. The hot brine is left with the vegetables for 10 minutes to sterilize. After this, the preservation is rolled up with lids and put 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
You don’t always have time to prepare the classic recipe for pickled garlic and beets. Sometimes you want to try it right away. In such a situation, a quick marinating method comes to the rescue. A distinctive feature of this method is longer boiling and the use of concentrated marinade.
Ingredients:
- fresh garlic at least 1 kilogram;
- table salt 90 g;
- granulated sugar 75 g;
- 2 medium-sized beets;
- dill;
- bay leaf 3-4 leaves;
- allspice 5-6 peas;
- coriander to taste;
- acetic acid 145 g;
- cold water 1 liter.
The indicated amount of ingredients is suitable for preparing 1 liter of concentrated marinade. The quick pickling recipe is also good for winter. It contains more acetic acid, salt and sugar compared to the classic version.
- The heads are thoroughly washed under water, cleared of hard husks and divided into slices.
- Boil the cloves for 5-8 minutes. After this, they are laid out on a towel to remove excess moisture.
- The root crop is washed and the peel is peeled. Vegetables are cut into thin slices. You can grate the root vegetable on a coarse grater, then the beetroot color will be more saturated.
- Beets with cloves are placed in pre-prepared jars, evenly distributing the entire volume.
- A liter of water is brought to a boil with the addition of salt and sugar. Add bay leaf, dill, allspice, coriander, and vegetable oil into boiling water. After boiling, turn off the marinade. After this, acetic acid is added.
- The prepared jars are filled with marinade and covered with lids. Garlic should be marinated in a cold place for two days. After this, the dish is ready for tasting.
