- 4 beets
- 9 cloves of garlic
- 100 ml grape vinegar
- 3 tsp of sea salt
Place 4-5 beets in a large saucepan with water. Boil them 20-25 minutes. They should not be too soft. Keep and cool enough boiled water of the beets. Peel the beets gently with using kitchen cloves. A bowl of cold water might be useful while peeling the beets.
Take a medium size jar and place 9 cloves of garlic in it. Slice the beets however you like and place them in the jar. Add 100ml grape vinegar. Amount of vinegar is up to your taste. Add boiled beet water and 3 tsp of sea salt. Close the jar tightly and shake it several times.
Leave the jar overnight and the next pickled beets will ready to be served.