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Garlic Pickled Beets

Simple but tasty. See for yourself! And share it with your friends)))). The recipe is simple but quite delicious. The guys love it with a shot of vodka, and I love it with mashed potatoes)))

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Pickled beetroot with garlic
Pickled beetroot with garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 1 g
Fats 32 % 6 g
Carbohydrates 63 % 12 g
106 kcal
GI: 0 / 0 / 100
  • Make the marinade: Boil the water and add all the ingredients except the beets and garlic. Simmer for a minute or two. Cool to room temperature. Cut the boiled beets coarsely however you like — rounds, sticks, or cubes. They look pretty cut with a crinkle (garnishing) knife. Pack them into a tall container. Add the garlic — minced, pressed, or thinly sliced. Pour the marinade over and let it steep; overnight is best. If the beets get eaten up quickly, you can boil more and add them to the same marinade. If you like, you can can them for the winter the usual way (wash and sterilize the jars first). You can also seal them with nylon lids, but then keep the jars in the refrigerator; or process them in sealed jars (those can be stored in a cool place).
  • To make sure your summer harvest delights you all through the cold season, read up on the basic rules, secrets, and tips for putting up food for the winter.

Caloric content of the products possible in the composition of the dish

  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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