Pickled garlic

Russian cuisine

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Description Products Steps

The recipe for pickled garlic will certainly come in handy during the winter preparation season. You can prepare garlic arrows and cloves for future use. The main thing is that the garlic is young. There are many ways to pickle garlic. One of the fastest recipes is with the addition of beet juice.

1. Calories
   28,28 kcal
2. Protein
   1,15 gram
3. Fat
   0,18 gram
4. Carbohydrates
   7,67 gram
5. ~ Time
   10 H 1 Min
6. Pepper
7. Complexity

Products per 12 serving:

1. Garlic

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   4 head = 160 g
2. Beet

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   200 g
3. Salt

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   2 tbsp. l. = 50 g
4. Sugar

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   1 tbsp. l. = 25 g
5. Water

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   750 ml = 750 g
6. Dill

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   10 g
7. Bay leaf

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   1 piece = 1 g
8. Carnation

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   5 pcs. = 5 g
9. Vinegar essence

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   1 tbsp. l. = 15 g
10. Vegetable oil

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    optional
11. Rye bread

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    optional

Steps:

1. 
   Separate the garlic heads into cloves and peel. Wash the beets, peel them, grate them and squeeze out the juice. Wash the dill and dry on paper towels. Prepare a sterilized jar and a nylon lid. Cook borscht to serve.
2. 
   Fill the jar with garlic and spices. Place dill, bay leaf, and cloves at the bottom of a sterile jar. Then fill the container with garlic cloves.
3. 
   Make the marinade. Pour water into a ladle, add salt and sugar. Place over medium heat, after boiling, add vinegar, beet juice, stir and turn off the heat.
4. 
   Add the marinade to the jar and finish preparing the pickled garlic. Pour the beetroot marinade into a jar with garlic cloves and close with a nylon lid. Place in a cool place.
5. 
   Pickled garlic will be a good addition to a plate of borscht. It will be especially tasty if you eat it with a slice of black bread, greased with vegetable oil.

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