Pickled Beetroot Easy Recipe
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.
Servings 12 people
- 2 beetroot peeled and cut into strips
- 3 tbsp. vinegar
- 1/2 tsp. black salt
- 1/2 tsp. salt
- 1 tsp. cayenne or chilli flakes
- 1/2 tsp. sugar
- 1 tsp. chopped dill optional
- Some water
Take beetroot strips in a bowl.
Add all the ingredients to it and mix.
Add enough water so that the beetroot strips are soaked in the vinegar solution.
Keep them soaked for 2-3 hours. It is ready to be consumed.
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.
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 170mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg