Pickled Beets with Garlic

Wash the beets, wrap them tightly in foil, and roast in the oven for about 1.5 hours until tender (or you can boil the beets in a pot), then let cool.

Pour 250 ml of water into a saucepan and add the allspice, bay leaf, sugar, and salt. Bring to a boil and simmer for about 5 minutes, then let cool until warm.

Peel the garlic and slice it into thin pieces.

Peel the beets and cut them into small thin slices.

Layer the beet slices in a jar, sprinkling garlic between the layers.

Add the vinegar to the marinade. Pour the marinade over the beets and close the lid. Refrigerate for two days.

The pickled beets can be used in salads (such as vinaigrette), soups, or as a side dish with potatoes.