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I think this is one of the coolest Pickled Garlic recipes on the internet! Bright, colorful and tasty. In Russian, we call it Marinated Garlic (Маринованный чеснок). The bright pink, almost fuchsia color of the garlic head from the pickled beets, will be the talk of the dinner table!
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Pickled Garlic Recipe with Beets (Video)

I think this is one of the coolest Pickled Garlic recipes on the internet! Bright, colorful and tasty. In Russian, we call it Marinated Garlic (Маринованный чеснок). The bright pink, almost fuchsia color of the garlic head from the pickled beets, will be the talk of the dinner table!
Course Pickled
Cuisine Russian, Slavic
Keyword marinated garlic, pickled garlic
Prep Time 15 minutes
Cook Time 4 minutes
cooling time 11 hours 41 minutes
Total Time 12 hours
Servings 1 quart
Author Peter Kolesnichenko

Ingredients

  • 6 heads of garlic trimmed and washed
  • 1 small beet

Brine

  • 2 cups water
  • 1 cup white vinegar 5% strength vinegar
  • 2 bay leafs
  • 10 whole peppercorns
  • 2 cloves
  • ½ cup sugar
  • 3 tablespoons salt

Instructions

  • Bring a pot of water to a boil. Blanch the garlic by placing in boiling water for about 3-4 minutes. Remove and immediately place into iced water to stop the cooking process.
  • Peel the beet, and slice into long strips.
  • Sterilize a glass jar in boiling water for 10 minutes and allow to cool.
  • Firmly pack the jar with the whole garlic heads and the sliced beets.

Brine

  • Bring water, vinegar, bay leaves, peppercorns, cloves, sugar and salt to a rolling boil.
  • Carefully pour the hot brine into the glas jar containing the garlic and beets. Allow to cool to room temperature and place in the fridge for 3 weeks.
  • This Pickled/Marinated Garlic must be kept only in the fridge. It is not shelf-stable, and should last a few months in the refrigerator.

Video