Pickled Beetroot Easy Recipe

Pickled Beetroot Easy Recipe

I love pickled vegetables especially pickled beetroot and pickled onions. They go really well as an accompaniment to your food and also taste great in wraps and sandwiches just like gherkins or jalapenos. Here, I am sharing the recipe for pickled beetroots. I used the exact same method for pickling carrots too. It adds a tart, spicy hint to veggies that is delectable.

pickled beetroot

Without further ado, here is my recipe of Pickled Beetroot:

Pickled Beetroot Easy Recipe
 
Prep time
Cook time
Total time
 
This is a tangy, spicy and tasty pickled beetroot recipe that really requires no skill. Serve it along with your food as a crunchy salad accompaniment or in wraps.
Author:
Recipe type: Accompaniment
Cuisine: Indian
Ingredients
  • 2 beetroot (peeled and cut into strips)
  • 3 tbsp. vinegar
  • ½ tsp. black salt
  • ½ tsp. salt
  • 1 tsp. chilly powder
  • ½ tsp. sugar
  • 1 tsp. chopped dill (optional)
  • Some water
Instructions
  1. Take beetroot strips in a bowl.
  2. Add all the ingredients to it and mix.
  3. Add enough water so that the beetroot strips are soaked in the vinegar solution.
  4. Keep them soaked for 2-3 hours. It is ready to be consumed.
Notes
You can use regular vinegar or even apple cider vinegar if you have it.

You can reduce chilly powder as per taste. Some people prefer using black pepper instead of chilly powder.

You can skip black salt and substitute with regular salt.

Adjust salt as per taste.

Chopped dill is my addition as I like its taste. It is completely optional.

Use the same method to pickle carrots and small onions.

The pickled beetroots can be easily kept in the fridge for upto a week. The taste matures as you keep longer. Just remove the vinegar solution and store.

I find beetroots not very tasty as salad hence I prefer to consume them in this manner which makes them tastier.

pickled beetroot

Let me know if you try this recipe.

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14 thoughts on “Pickled Beetroot Easy Recipe

  1. I love beetroot in any form! It was such a healthy and delicious vegetable. I have a doubt regarding this recipe. My husband hates fermented smells so cannot stand vinegar. Is there a way I can replace it with lemon juice in this recipe? Will it give the same effect and crunch to the vegetable?

    1. Actually this does not smell at all. The vinegars these days are not strong smelling. You can replace with lemon juice but the effect won’t be the same. It will get soggy instead of crunchy.

  2. Pickled beetroot sounds really interesting and easy. I am definitely trying this out considering that the only way I eat beetroot is as a salad. Thanks for sharing this tangy way of having beetroot!

  3. I have never developed a taste for pickled veggies but I can try. Also, can I use this over a long time?
    Also, I like that your recipes are possible to try πŸ™‚ Thanks for sharing!

    1. This one tastes good. You can use this over a period of 2 weeks. I had kept mine in the fridge for that much time. And you can try out this recipe with just one beetroot for the first time to check if you like the taste. Just halve all the ingredients.

      You are most welcome. I don’t like slogging in the kitchen either. πŸ™‚

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