Pickled beetroot with garlic

Prepare the marinade: Boil water and add to it all the ingredients except beetroot and garlic. Boil for a minute or two. Cool to room temperature.
Chop boiled beets coarsely in any way. Circles, cubes, cubes. It looks beautiful if cut with a curly cheese knife.
Fold into a high tray.
Add garlic. Chopped, crushed or cut into plates.
Pour the marinade and let it brew. It is better to do it at night.
If the beetroot is eaten quickly, you can cook it again and put it in the same marinade.
If necessary, you can roll it into jars for the winter in the usual way (pre-wash and sterilize the jars). You can also close it with nylon lids, but then store the jars with the workpiece in the refrigerator, or roll them up (you can store them in a cool place).

So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.