Pickled Garlic Cloves

1. 1 Garlic≈ $10.00 per kg 150 g
2. 2 Beetroot≈ $2.50 per kg 30 g
3. 3 Salt 5 g
4. 4 Sugar 10 g
5. 5 Vinegar 9%pack 500 ml ≈ $1.30 40 ml
6. 6 Black peppercorns 1 g
7. 7 Bay leaves to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash a 250 ml jar and a plastic lid with baking soda, sterilize the jar over steam or in the oven at 120 °C for 10 minutes, and pour boiling water over the lid.

2. Separate the garlic¹ into cloves, cover with boiling water for 2 minutes, and peel. Trim off the root ends. You should have about 150 g.

3. Peel the beet² and slice into thin pieces, 30 g. Place the beet in the bottom of the jar with the bay leaf and peppercorns.

4. Pack the garlic¹ cloves tightly on top of the beet², leaving 1 cm of headspace.

5. Bring 100 ml water to a boil with 5 g salt and 10 g sugar, remove from the heat, and pour in 40 ml vinegar⁵. Pour the hot marinade over the garlic¹ to the rim.

6. Close with the plastic lid, let cool at room temperature, and refrigerate. The garlic¹ will be ready in 7–10 days.

7. Do not can the garlic¹ or store it in the pantry. Store only in the refrigerator for up to 30 days.