Step 1: prepare the garlic.

First, pour a couple of liters of purified water into a deep saucepan and put it on high heat, letting it boil. Then we clean the undisassembled heads of garlic from the top peel, so as not to damage the integrity, and wash them thoroughly.

Step 2: Blanch the garlic.

As soon as the water in the pan boils, add the prepared garlic and let it sit there 2 minutes. After that, put it in a colander for a couple of seconds to drain off excess moisture, transfer it to a deep bowl with ice liquid and cool completely.

Step 3: prepare the beets.

Without wasting a minute, use a sharp kitchen knife to peel small beets, rinse them under running cold running water, dry them with paper kitchen towels, place them on a cutting board and chop them into slices, strips, rings or small pieces of any shape up to 1-thick. centimeter

Step 4: prepare the marinade.

Next, distribute the prepared garlic and beets into glass jars or plastic containers, laying them out in layers. Then put a pan with a liter of purified water on high heat and, after it boils, reduce its level to medium. Add the required amount of salt, sugar, black peppercorns and cloves to the bubbling liquid. Cooking the marinade 2–3 minutes, then remove from the stove, add 9% vinegar, mix everything with a wooden tablespoon or spatula until smooth and proceed to the next step.

Step 5: prepare pickled garlic with beets.

Pour the hot marinade over the garlic and beets and let it cool completely. After this, carefully seal the container in which the workpiece will be stored with a metal or plastic tight-fitting lid and leave it at room temperature in a dark place. for 10, or better yet 15–20 days. During all these days you will observe how the liquid darkens and becomes cloudy, this is the marinade fermenting, there is no need to worry, this is how it should be. After the required time, you can try the dish, but it is better to let it stand in the refrigerator for a couple of days and then taste it.

Step 6: serve pickled garlic with beets.

Pickled garlic and beets prepared in this way are stored in the refrigerator, pre-packed in a clean container and sealed airtight. Before serving, it is washed, dipped in paper kitchen towels, placed in a salad bowl or on a large flat dish along with other marinades, as well as pickles, and served at the table as an appetizer for the first or second hot courses. The taste of this preparation is sweet and sour with a pleasant spice. Enjoy!
Pyrite appetite!

If you want to preserve garlic and beets, then pour hot marinade over them, cover the jars loosely with lids, place them in a pan of boiling water so that it reaches the hangers of the glass container, and sterilize for 5 minutes. After this, seal the vegetables with tight-fitting metal lids, turn them upside down, make sure that no air escapes, place them under a woolen blanket, cool for 2 days without sudden changes in temperature and move them to a more suitable place: a pantry, cellar or basement. After 20 days, such a preparation will be ready, but if it sits longer, it will turn out tastier, and the advantage of it is storage, such garlic can easily stand in a cool, well-ventilated place all winter;

Before placing the garlic with beets and dill umbrellas into the selected container, it is worth rinsing it thoroughly using a kitchen sponge, soda or detergent with a minimal content of chemicals. After this, it is better to sterilize the glass container in any convenient way, for example, in a microwave, oven or on the stove, and pour boiling water over the heat-resistant plastic container;

An alternative to dried dill is fresh or a few sprigs of parsley, and an alternative to black pepper is allspice, which is less spicy but more aromatic.

In winter, salads, pastas and snacks containing garlic often appear on everyday and holiday tables. The appearance of a strong smell and acute bitterness often stops the desire to try the salad, but as always, there is a way out.

Pickled garlic with beets is a classic combination of ingredients. Many people remember how, from childhood, their parents put spicy grated beet salad seasoned with mayonnaise on a plate in order to prevent respiratory diseases and strengthen the immune system. But it’s not so easy to persuade children to eat such a savory dish. It can be replaced with pink garlic marinated with beets. After cooking, the bright “cheerful” cloves of this lobed plant may seem funny and earn the trust of little gourmets. And for adults, such a dish will become indispensable in the kitchen as a spice and an interesting snack.

Pickled garlic cloves with beets

The main thing in this preparation is garlic, so you will need a lot of it. The amount of ingredients is taken based on 1 kg of garlic and 1 liter of water (for the marinade).

For marinating you will need:

• kilogram of garlic;
• 2 pcs. medium-sized beets;
• 125 ml vinegar;
• 4 cloves;
• 6 peppercorns;
• 2 tbsp. spoons of salt and sugar;
• water.

During the day, the marinade in jars may become slightly cloudy and darken. Don't worry - this is a normal process. This preparation must be stored in the refrigerator to prevent rapid fermentation.

We marinate the garlic with beets while it is young, saturated with juices and has not lost its elasticity.

Cooking process:

Preparing the marinade:

1. Boil water with sugar and salt.
2. Add spices and boil for a couple more minutes.
3. Add vinegar.

Garlic prepared according to this recipe will be ready for use in 3-4 days.

To pickle garlic and beets for the winter, it should be placed in a pre-sterilized container. It is also worth boiling already filled jars for about 5 minutes, lining the bottom of the pan with a towel.

You should also close the preservation with sterile lids, screwing them tightly. In this case, the marinade has just boiled and is poured. The jars are then placed upside down on a flat surface and wrapped in a thick cloth or blanket. This way the preservation cools down, and then it is put away for storage in a cellar or basement.

Recipe for pickled pink garlic and beets

It is not at all necessary to use completely peeled garlic for preparation. It can also be pickled with whole heads.

Process for pickling whole garlic:

For pickling, you can only use beet juice, squeezed from the pureed root vegetable. In this case, it must be boiled separately and then mixed with the marinade.

Preparing the marinade:

1. Boil a liter of water with salt and sugar (50 grams each).
2. Add (you can use twigs), bay leaf, pepper, coriander.
3. Let the marinade steep a little and add vinegar.
4. Pour the spicy marinade over the garlic and seal the jars.

Instant recipe

For those who do not have time, a quick recipe for pickled garlic and beets is suitable. To do this, boil for longer - about 5 minutes, pour in a more concentrated marinade (you need to increase the amount of salt, vinegar and sugar by 1 tablespoon) with the addition of vegetable oil heated with spices (2 tablespoons).

After two days in the refrigerator, you can taste the finished dish.

When pickled, garlic does not lose its beneficial properties, and it continues to have antiviral and antimicrobial effects. At the same time, its taste and aroma soften, and the beets acquire an interesting garlicky smell.

Garlic marinated with beets should be rinsed with cold water before serving. Serve it in a salad bowl, laying it out with herbs, beet slices and, if desired, seasoning with aromatic oil. You can also place it on the same dish with various pickles. This garlic is also used in the preparation of other dishes as a dressing.

Not every home prepares pickled garlic for the winter, but it is an original and tasty appetizer that is good served with meat dishes, borscht, and jellied meat. You can pickle garlic either in cloves or whole heads, with various combinations of herbs and spices. In any case, it will not be as hot as fresh, but no less healthy.

How to pickle garlic

Pickled garlic will turn out tastier and more appetizing if you follow the advice of experienced chefs.

• You can pickle garlic with peeled and unpeeled cloves, as well as whole heads, but this does not mean that it is not necessary to peel it. The top layer of husk is removed in any case, leaving only one layer.
• If you want to pickle the fruits whole or in unpeeled slices, you need to choose young garlic. You can pickle garlic of any age with peeled cloves, as long as the cloves are even and undamaged.
• To store pickled garlic for the winter, place it in sterilized jars and close them with clean, boiled lids. If you close the jar with a nylon lid, then you can only store the snack in the refrigerator.
• To preserve garlic, it is better to use small jars, since this appetizer is not for everyone. It is preferable to prepare several small jars of pickled garlic for the winter, rather than one three-liter jar.
• Before you start pickling garlic, you should soak it in cold water for a couple of hours. Thanks to this simple action, it will be possible to preserve its color. Otherwise, the garlic may darken and will no longer look as appetizing.

There are many recipes for making pickled garlic for the winter. If you have never tried such a snack before, it makes sense to prepare a couple of jars of garlic according to different recipes, and then compare their taste and aroma.

Pickled garlic heads: a simple recipe

• garlic – 1 kg;
• water – 0.4 l;
• table vinegar – 0.4 l;
• bay leaf – 2–3 pcs.;
• granulated sugar – 100 g;
• salt – 40 g;
• allspice peas – 10 pcs.;
• cloves – 3–4 pcs.

Cooking method:

• Place cloves, peppercorns, and laurel leaves into sterilized jars. You will need 2 liter jars or 3 with a capacity of 0.65–0.75 liters. Smaller jars for pickling garlic heads will not work.
• Pour boiling water over the garlic, then rinse with cold running water, remove the top layers of husk. One layer should be left so that the slices do not crumble. Cut off the roots of the garlic heads.
• Place the garlic heads in the jars as tightly as possible.
• Heat the water, add salt and sugar, boil for a few minutes, pour in the vinegar and remove the marinade from the heat.
• Pour hot marinade over garlic. Seal the jars and wrap them up. Once completely cooled, store in a cool place away from bright light until winter.

Perhaps someone will be confused by the large amount of vinegar that is included in the marinade. The fears are unfounded: the finished snack will not be too sour. However, if you want to use less vinegar, it is better to use another recipe.

Whole garlic marinated with pepper

• young garlic – 1.5 kg;
• hot capsicum – 3 pcs.;
• bay leaf – 3 pcs.;
• water – 0.6 l;
• table vinegar – 0.2 l;
• salt – 20 g;
• sugar – 60 g.

Cooking method:

• Remove the outer layers of skin from the garlic heads, leaving only the bottom layer holding the cloves together. Cut off the remaining roots.
• Sterilize three liter jars. In each, place a bay leaf and a whole hot pepper pod, which is a natural preservative. Thanks to it, you can add less vinegar, salt, and sugar to the marinade, so that the taste of the pickled garlic itself will be more pronounced.
• Place the heads of garlic in the jars, filling them as tightly as possible.
• Boil water, dissolving salt and sugar in it. Boil for 3 minutes and pour in vinegar.
• Immediately after adding vinegar to the marinade, pour it over the garlic in the jars.
• Cover the jars with metal lids or screw them tightly if using screw lids.
• Turn the jars over, cover them with a winter blanket, and let them cool under it.

The pickled heads of garlic can be removed for storage in a cool room when they have cooled completely. In winter, it is better to keep them in the cellar, but you can also keep them in the pantry at a temperature slightly below room temperature.

Heads of garlic marinated with beets

• garlic – 1 kg;
• beets – 0.3 kg;
• dill – 2 pcs.;
• water – 1 l;
• salt – 40 g;
• sugar – 40 g;
• table vinegar – 100 ml;
• black peppercorns – 7 pcs.;
• cloves – 5 pcs.

Cooking method:

• Carefully peel the top layer of husk from the garlic heads and rinse under running water.
• Boil water and add the heads of garlic, blanch for two minutes.
• Place the garlic in cold water and let cool.
• Place the garlic heads in a colander to drain.
• Wash, peel and dry the beets with a paper towel. Cut it into pieces about one centimeter wide, twice or three times as long.
• Sterilize the jars, put dill and spices on the bottom of each jar, arrange garlic and pieces of beets in the jars.
• Cook the marinade from a liter of water, two tablespoons of salt and the same amount of granulated sugar.
• Pour vinegar into the boiling marinade, stir, remove from heat.
• Pour the marinade into jars, wait until their contents cool slightly (about a quarter of an hour), close tightly. You can use either a metal or polyethylene lid, depending on the conditions under which the workpiece will be stored.
• Leave the jar at room temperature in a dark place for two weeks. During this time, the marinade will have time to become cloudy and lighten. After this, the canned food should be stored in a cool room. They should be stored at a temperature no higher than 16 degrees, and if they are closed with a plastic lid, in the refrigerator.

Heads of garlic marinated with beets acquire a beautiful color.

Garlic pickled with cloves: a simple recipe

• garlic – 1 kg;
• water – approximately 0.5–0.7 l;
• salt – 40 g;
• sugar – 40 g;
• bay leaf – 2 pcs.;
• dill seeds – 5 g;
• black peppercorns – 5–6 pcs.;
• allspice peas – 5–6 pcs.;
• table vinegar – 60 ml.

Cooking method:

• Peel the garlic. Soak the garlic cloves for half an hour in cool water, drain in a colander, and let the water drain.
• Sterilize several small jars.
• Spread dill seeds and peppercorns over them.
• Place garlic cloves in jars.
• Boil water and pour garlic into it.
• After 20 minutes, pour the water from the cans into the pan.
• Place bay leaves in it, add the amount of salt and sugar indicated in the recipe, bring to a boil and boil for a minute.
• Pour vinegar into the marinade, stir, turn off the heat.
• Pour the hot marinade over the garlic and immediately seal with metal lids.
• Let cool under something warm, after turning the jars upside down.

Garlic marinated according to this recipe can be used as an independent snack and as one of the ingredients for preparing sauces and soup dressings.

Garlic cloves marinated with pepper

• garlic – 0.5 kg;
• chili pepper - 2-3 small pods;
• allspice peas – 10–12 pcs.;
• black currant leaves – 3–4 pcs.;
• salt – 20 g;
• sugar – 40 g;
• table vinegar – 60 ml;
• water – 0.5 l.

Cooking method:

• Disassemble the garlic heads into cloves, remove the husks from them, cut off the thickening. Throw away rotten and damaged cloves, wash good ones.
• Wash the pepper pods and dry them.
• Wash 2–3 0.25–0.35 liter jars with soda. Sterilize them and boil the lids that go with them. In this case, it is convenient to use screw ones.
• Place peppercorns and currant leaves into jars. Place one chili pepper in each.
• Fill the jars with garlic cloves.
• Pour boiling water over the garlic, cover the jars with lids and leave for 15 minutes. Throw out the water.
• Boil clean water again and pour boiling water over the garlic. After 10 minutes, drain the water.
• Mix half a liter of water with salt and sugar, bring to a boil and boil for three minutes.
• Pour vinegar into jars. Immediately pour the hot marinade over the garlic.
• Screw the lids on tightly and turn the jars upside down. Wrap yourself up in something warm. Even a terry towel folded in half will do.

After a day, the jars of garlic cloves can be transferred to the pantry. You can safely store them all winter at room temperature. They will be ready for use only after three weeks - in order to marinate and acquire a spicy aroma, garlic needs time.

Garlic cloves marinated in beet juice

• garlic cloves (already peeled) – 0.5 kg;
• fresh beets – 0.2 kg;
• water – 0.5 l;
• bay leaf – 1 pc.;
• cloves – 1 pc.;
• salt – 20 g;
• sugar – 20 g;
• black peppercorns – 3 pcs.;
• table vinegar – 30 ml.

Cooking method:

• Separate the garlic cloves, peel, remove all spoiled ones, wash the remaining ones, pour over boiling water, keep in it for 5 minutes, rinse in cold running water and dry.
• Sterilize the jars and place the garlic in them.
• Wash and peel the beets, grate them on a fine grater. Pour water over the beetroot puree, stir and strain.
• Mix beet juice with salt and sugar, add bay leaves, peppercorns, and cloves. Bring to a boil.
• Pour table vinegar into jars and pour marinade on top.
• Cover the jars with lids and place in a saucepan with water. Sterilize for a quarter of an hour.
• Careful not to burn yourself, remove the jars and seal them with boiled twist-off lids.

Garlic cloves marinated in beet juice are not only tasty, but also very beautiful.

Garlic marinated in soy sauce

• garlic – 1 kg;
• table vinegar – 0.5 l;
• soy sauce – 1 l.

Cooking method:

• Separate the head of garlic into cloves. Do not peel the cloves, but wash them well and dry them.
• Place the garlic in a clean jar and fill it with vinegar.
• Place the container with garlic in a cool, dark place for a week.
• Sterilize the jars and place the garlic soaked in vinegar in them, filling each jar about halfway.
• Boil the soy sauce for 10 minutes and pour it over the garlic cloves. The sauce should reach the very neck of each jar.
• Close the jars tightly with metal lids that have been previously sterilized. Place in a cool place.

Garlic marinated in soy sauce will be ready for use in 3 weeks, but you can store it longer if desired.

Pickled garlic is a savory appetizer. You can prepare it for the winter in different ways. It will not become as vigorous as fresh, but will not lose most of its beneficial properties. In addition, it will acquire an unusual spicy taste that many people like.

Calories: Not specified
Cooking time: Not indicated

When buying pickled vegetables at the market, you are always amazed - the taste is amazing, the ingredients are perfectly chosen, spices and vinegar are always in moderation. Today we are preparing pickled garlic with beets, the recipe is the same as at the market. Now you will always have something in your bins that you can get out at any time. Garlic with beets in a marinade turns out very tasty, it is simply incomparable in combination with meat or poultry. By the way, last time we suggested doing .

So, let's move quickly from words to action.

- garlic – 300 g;
- beets – 1 pc.;
- water – 500 ml;
- salt and sugar – 1 tbsp each;
- vinegar – 50 ml;
- laurel – 2 pcs.;
- cloves and peppercorns – 3-5 pcs.;
- chili pepper - optional.

Recipe with photos step by step:

It is advisable to buy garlic that is not very large in size - it is better to choose medium or small heads, since it will be pickled whole. So, sort and review all the garlic, then remove the top husk from all the heads. Rinse the garlic under running water and dry lightly.




Separately, boil water, pour boiling water into the garlic, and blanch the heads for about three to four minutes. Then place the garlic heads in a sieve.




Next, prepare the marinade - add the spices according to the list to half a liter of filtered water. Boil the marinade for about five minutes so that all the salt and sugar crystals are completely dispersed, the spices open up and give all their flavor to the marinade. Pour in a portion of vinegar at the very end of cooking.




Take young beets, rich burgundy color and sweet. Peel the beets and rinse. Now cut the beets into slices, the thickness should be medium.






While the marinade is boiling on the stove, prepare the jars - wash and sterilize - in the oven/microwave or over steam. Also sterilize the lids - boil for 10 minutes in boiling water. Fill the jars with garlic, cover the empty spaces with beets. Add a couple of chili peppers if desired.




Pour the boiling marinade into jars. Immediately place the lids on the neck, twist tightly or tighten with a wrench.




Cool the workpieces under a blanket, upside down. After 20-25 days you can eat garlic and beets. Or move the jars to the cellar and store until winter.




Bon appetit!
Here's how to prepare

The recipe for pickled garlic with beets will surely interest lovers of interesting and savory snacks. And it will also appeal to those who love beautiful and interesting things - after all, it’s simply impossible to take your eyes off a jar of pickled garlic with beets - it’s so bright and appetizing!

And its taste will not disappoint you - don’t even doubt it! I've never covered garlic like this for the winter before. But one day I tried this kind of preservation with friends and was simply absolutely delighted with it! The garlic remains elastic, but absorbs the marinade and has a light, barely noticeable beetroot flavor and a beautiful red color.

Of course, I immediately asked in detail how to pickle garlic and beets. It turned out that everything was very simple and fast. So now this is one of my favorite preparations - because it is very easy to make, but it turns out tasty and unusual! I usually cover whole heads of garlic this way and use young garlic - after all, it is more juicy and elastic than old one, and its partitions are not yet hard. But you can use the same principle to cover pickled garlic cloves with beets, in which case the old one will do.

Ingredients:

• 1 kg garlic;
• 1 beet;
• greenery;
• hot peppers.

Marinade:

• 1 liter of water;
• 2 tbsp. salt;
• 2 tbsp. Sahara;
• 100 ml. 9% vinegar.

*The amount of garlic, beets and marinade in 1 jar is quite approximate; it also depends on the shape of the jars, the size of the heads of garlic and the size of the beet slices.

How to pickle garlic and beets:

We wash the beets, peel them and rinse. We cut the beets into thin, 3-4 mm slices. We cut off the root bottom of the young garlic, remove the rough surface husk, leaving only 1 layer. Cut off the tail, leaving 2-3 cm of the stem.

Place the prepared garlic heads into boiling water and blanch for 3 minutes. Then immediately immerse the garlic in cold water.

We sterilize the jars in advance (in a way convenient for you), boil the lids for 4-5 minutes.

We fill the jars with garlic heads, placing them with beet slices. We place the beets in the gaps between the garlic.

We put dill and hot red pepper on top so that the pickled garlic and beets have a slightly piquant taste.

Prepare the marinade: add salt and sugar to water and bring to a boil. Stirring, cook for 1-2 minutes until the crystals are completely dissolved. Turn off the heat and pour vinegar. Immediately fill the jars with garlic with marinade and cover them with lids.

We place the jars in a place where direct sunlight does not reach. After a few days, we securely close the jars of pickled garlic and beets for the winter and move them to a cold place - a refrigerator or cellar.