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!
Servings 1 quart
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
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.