Beetroot pickle is the easiest to make. A simple vinaigrette and semi cooked beet turns into this garnet color crisp juicy tangy in every bite.
Goes well with salads or chopped on any white sauces, side with any spicy non veg grilled, pretty on cheese boards or as nibbles with drinks. Pickled beets go with pretty much anything and any cuisine.
Beetroot – 2-3 large
Sugar – 1 tsp
Salt – 1 tsp
Green chilli – 2
Vinegar – 2 tbsp (I use rice wine vinegar)
Cut off the ends of the beetroot, peel and rinse quickly. Cut into large size pieces of any shape. I have used a crinkle cutter here.
Remove stalk from green chilli , wash wipe and put a small slit do not cut.
Boil a pot with water (just enough to cover beetroot ). When it comes to a rolling boil add the beet allow it to boil on medium heat for 5 minutes. Take a beet and try to bend it if it is ready it will bend but not snap. We are looking for semi cooked beet here.
Before switching off heat add the vinegar, sugar, salt into this stir well and remove the pot from heat and allow it to cool, Add green chilli into it.
Once cool pour the beet and the liquid into a glass bottle with airtight lid.
Can be consumed after two days and this can be stored for months in the kitchen cabinet in colder climates. Refrigerate if it is getting too sour.
Use fresh beet without blemishes.
Store in the fridge if you live in hot climate.
Other optional ingredients that can be added are all kinds of dry spices like cloves, pepper, yellow mustard, onion seeds etc. Reduce vinegar if using yellow mustard as it can turn the pickle too pungent and acidic.