To prepare this recipe you can certainly take a large beet and then slice them, but the small looks presentable. The beets thoroughly wash, brush, cut off the tails, put into cold water, bring to a boil and cook on slow fire with the lid closed, 1 hour. Drain the water, allow the beets to cool. Perhaps you have other technology of cooking, but for me the criterion is that the finished beets are cleaned in one motion: just two arms pivoted to the beets in opposite directions and the skin is left in the hands. Larger beets cut in half.

Prepare the marinade. In water, put salt, chili pepper (broke in half), dill seeds and vinegar.

Pour sweet soy sauce Kikkoman.

Bring the marinade to a boil.

To the beets add the finely cut garlic.

Fill the beets with garlic hot marinade.

Allow the beets to cool. For convenience, you can shift in a jar and put at least a day in the fridge. Serves as snack or side dish, or added to salads, vinaigrette. Bon appetit!