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Red beet is among the healthiest crops of autumn and winter. It contains vitamins, minerals and antioxidants that benefit the heart, blood pressure and the body’s defenses. Combined with garlic – a natural “antibiotic” – you get a true vitamin bomb to support the immunity of the whole family. Below you will find a traditional, simple and proven recipe.
Why pickled red beet with garlic is so healthy
Red beet is rich in vitamin C, folic acid, iron, potassium and fiber. It helps with detoxification, improves digestion and supports healthy blood circulation. Regular consumption can contribute to better recovery and increased energy, which you will appreciate especially in the cold months.
Garlic is known for its antibacterial and antiviral effects. It supports the respiratory tract and can also help with elevated blood pressure. Together they form an ideal duet for the flu and cold season, when the body needs a natural boost.
Ingredients (approx. 6 jars)
- 5 kg cleaned red beet
- 1 tablespoon of salt
- 8 cloves of garlic
Step-by-step preparation
- Cut the cleaned beet into small cubes. Choose pieces roughly the same size, so they sterilize evenly.
- Add grated or crushed garlic and salt, mix everything thoroughly. Let the mixture sit for a few minutes, so the flavors can meld.
- Layer the mixture into previously sterilized jars and pack down well. Keep the rims of the jars clean, tighten the lids firmly.
- Place the jars into a large pot with hot water (approx. up to the neck) and sterilize at around 90 °C for about 20 minutes. The water should not boil vigorously, a gentle simmer is sufficient.
- After sterilization, carefully remove the jars, turn them upside down, wrap them in a cloth and let them cool slowly. After cooling, check that the lids are sealed.
Time, yield and storage
Preparation time: approx. 30–40 minutes (cutting and mixing)
Sterilization: approx. 20 minutes
Total: approximately 60–70 minutes
Yield: approx. 6 jars (depending on size)
Storage: in a cool, dark place for several months. After opening store in the refrigerator and consume within 5–7 days.
How to use pickled red beet in the kitchen
Pickled red beet with garlic is great as a side dish to meat or roasted potatoes. It’s excellent in salads, spreads or on its own. Experts recommend a few teaspoons a day to replenish the body’s important vitamins and minerals. Thanks to antioxidants, it protects cells from free radicals.
Editorial tips for best results
- When filling jars, work with gloves – beet stains strongly. You’ll save time on cleaning.
- Maintain cleanliness and careful sterilization to extend shelf life. Do not fill jars completely to the brim.
- You can gently adjust the flavor with pepper or caraway (optional), but the basic recipe works great even without spices.
Conclusion
Pickled red beet with garlic is tasty, simple and affordable. It supports immunity, digestion and overall vitality. Try this recipe and include it in your diet – your health will thank you.
