Amazing pickled garlic with beets - crispy, delicious, piquant
Garlic harvests vary from year to year. Sometimes they grow strong and well-produced, and can last almost the entire winter in storage. Other times, they begin to dry out prematurely. This garlic won't keep for long. If this happens, try making pickled garlic and beets. The recipe is simple, and the garlic tastes just like the kind you'd find in the Korean snack aisle at the market.
The most labor-intensive and difficult task in this case is peeling the garlic, especially if you're planning to preserve a large number of jars. In this case, it would be great to find helpers for this task. For example, you could ask your husband for help. Or invite friends to help. In this case, you can combine business with pleasure – making preserves and chatting.
Garlic is considered well-marinated after a month. It turns out delicious, crisp, and piquant. Pickled garlic makes a wonderful addition to main dishes, as well as a great appetizer on its own.
Ingredients for 2 jars 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 peppercorns – 12 pcs.
How to make pickled garlic with beets
First, I thoroughly wash and sterilize the jars. I sterilize the jars in the microwave. I place the dry jars in the microwave and microwave for 3 minutes. Then, take a 5-minute break, keeping the microwave door open. Then microwave for another 3 minutes. And that's it! The jars are sterilized.
I simply rinse the jar lids with baking soda and wipe them dry. Then I prepare all the ingredients needed for marinating the garlic.
I peel the garlic. I remove almost all the outer skin, leaving only a thin layer of film that covers each garlic clove. If the garlic heads are very large, you can divide them into 2 or 3 pieces. I place all the peeled garlic in a deep bowl and pour boiling water over it (not the 1 liter listed, just boiling water). I let it sit for 15-17 minutes. Then I drain the water.
I peel the beets and cut them into thin strips. I layer the beet pieces and garlic heads in jars. I sprinkle in mustard seeds and black peppercorns.
I pour water into the pan, add salt and sugar, and stir. Bring to a boil, stirring until the salt and sugar dissolve evenly. At the very end, I pour in the vinegar and immediately turn off the heat. The dressing is ready. I pour the hot solution into the jars.
The contents of the jars will turn a rich pink color. I cover the jars with lids and seal them.
I wrap the jars of garlic in a blanket and leave them until they cool completely. Once cooled, it's best to store the jars in a cool place.
Pickled garlic with beetroot pieces and mustard seeds is ready! In winter, opening a jar of this beautiful and aromatic garlic will be worth the effort. In fact, you'll even want to make a double batch next time. Enjoy!
