Pickled garlic heads with beetroot for winter
There are always a lot of different snacks in the pantry of a diligent hostess. Among them, there are necessarily a couple of cans of pickled garlic with whole heads. Roll it up with beets and spices. The fragrant vegetable turns out to be crispy, tasty and beautiful!
Ingredients
- Garlic - 1 kg
- Beetroot - 500 g
- Bay leaf - 3 pieces
- Black Pepper - 6 peas
- Vinegar - 150 ml
- Sugar - 80 g
- Salt - 80 g
- Water - 1,5 l
Step-by-step cooking recipe
Peel the garlic from the top layer of the husk, rinse and place in a saucepan with boiling water.
Boil for 2 minutes, and then fish with a slotted spoon and transfer to a bowl with cold water.
Wash the beets, peel and cut into small pieces.
Put the bay leaf, black pepper, beetroot pieces and whole garlic heads into the prepared jars.
Pour boiling water, cover with lids and leave for 30 minutes.
Drain the water into a saucepan and boil for 3 minutes.
Pour sugar and salt into the jars. Pour in the vinegar, boiling marinade and roll up.
