Beetroot Pickle is a tangy, candy, and barely spicy protect constituted of boiled or blanched beets soaked in a vinegar-based brine infused with mustard seeds, garlic, and spices. Its naturally vibrant coloration and earthy taste make it each stunning and wholesome. This pickle is straightforward to make and retains properly for weeks within the fridge — an ideal mix of selfmade allure and connoisseur style.
🥕 Components
For about 1 medium jar:
- 3–4 medium beetroots
- 1 cup white vinegar (or apple cider vinegar for a milder taste)
- ½ cup water
- 2 tablespoons sugar (regulate to style)
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon black peppercorns
- 2 cloves garlic (sliced)
- 1–2 dried pink chilies (non-obligatory, for a gentle spice)
🥣 The best way to Make Beetroot Pickle
Step 1: Put together the Beets
Wash the beetroots totally. Peel and minimize them into skinny slices or small wedges. Boil or steam them for 8–10 minutes — simply till tender however nonetheless barely agency. Drain and allow them to cool.
Step 2: Make the Pickling Brine
In a small saucepan, mix vinegar, water, sugar, and salt. Add mustard seeds, peppercorns, garlic, and dried chilies. Carry to a delicate boil, then simmer for two–3 minutes till the sugar dissolves.
Step 3: Mix and Retailer
Place the beet slices right into a clear, dry glass jar. Pour the nice and cozy brine over them, making certain they’re fully submerged.
Seal tightly and let it cool to room temperature.
Step 4: Relaxation and Serve
Refrigerate for at the very least 24 hours earlier than serving — this permits the flavors to mix superbly. The longer it sits, the richer the style turns into.
🍽️ Serving Concepts
- Serve with grilled meats, burgers, or wraps.
- Add to salads, cheese platters, or sandwiches.
- Pair with rice dishes or Indian meals for a tangy twist.
💡 Storage Tip:
Retailer the beetroot pickle within the fridge for as much as 4 weeks. All the time use a clear spoon when serving to maintain it recent and crisp.