Pickled beetroot with garlic is a fairly versatile preparation for the winter, which is suitable for almost any side dish and meat dishes. The snack has a pleasant sweet and sour taste, because it is prepared without adding salt. Serve with fresh herbs.
Ingredients
- Beetroot - 1 kg
- Garlic - 5 teeth
- Vegetable oil - 1 glass
- Vinegar (9%) – 3 tbsp.l .
- Sugar - 3 tsp.
Step-by-step cooking recipe
Rinse the beets well, peel them off. Cut into thin strips or grate on a coarse grater (a Korean carrot grater is also suitable).
Peel and chop the garlic, send it to the grated beetroot.
Mix beetroot and garlic well, add sugar. Leave the workpiece for a few minutes so that the beetroot will let the juice.
Pour vinegar into the vegetable mass and mix well.
Pour vegetable oil into a frying pan and bring to a boil.
Pour red-hot vegetable oil over the beetroot and garlic, mix well and cool slightly for 5-10 minutes.
Place the workpiece in pre-sterilized jars, seal tightly, turn upside down and cool. Store the cooled beetroot with garlic in a cool dark place.
