Pickled Beetroot || Spiced Beetroot Pickle

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity note while lemon juice is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener, while jaggery is a traditional, less processed option.

Peel and slice the beetroot into thin, even pieces.

Slice a few cloves of garlic and set them aside.

Heat oil in a pan over medium heat.

Add mustard seeds. Once they start to splutter, add fenugreek seeds.

Add chopped ginger and garlic. Cook for a minute until fragrant.

Add sliced beetroot to the pan. Season with salt and cover. Cook for 7-8 minutes until tender.

Uncover the pan and add Kashmiri chilli powder, turmeric powder, and asafoetida. Mix well.

Pour in vinegar. Cook for another 2-3 minutes, stirring occasionally.

Remove from heat and allow the pickle to cool completely.

Transfer the pickle to clean glass jars.

Store the jars at room temperature and wait until the next day to serve, as the flavors will have had time to develop and intensify.

Cooking Techniques

Equipment Needed

Spice Level: