By Devi Poojari
June 14, 2024
The earthy pink root vegetable, which is considered to be loaded with essential nutrients, pickling the vegetable not only extends its shelf life but also preserves its crunch. Use pickled beetroot as a garnish, in sandwiches or wraps or even as an accompaniment to your bowl of hummus.
Peel the beetroot and slice it thinly, adjusting the thickness as per preference.
Combine equal parts salt and sugar, along with vinegar and spices in a saucepan.
Bring the mixture to a boil, stirring occasionally to ensure the sugar and salt completely dissolve.
Carefully pour the hot pickling liquid over the beetroot in the jars, ensuring all the beetroot is covered.
Allow the jars to cool to room temperature before transferring them to the refrigerator.