Ingredients
- 200 g beetroot
- 18 cloves garlic
- 2 ginger piece
- 100 ml gingelly oil
- ½ tsp Turmeric powder
- 2 tsp chili powder
- 2 tbsp kashmiri chili powder
- 1 tsp fenugreek seeds
- 1 pinch asafoetida
- 50 g Jaggery
- 2 tsp salt
- 2 tsp vinegar
- ¼ tsp Mustard seeds
Learning to pickle vegetables and fruits should be a goal for everyone. Pickling vegetables just has too many benefits. The most important is you can store them for long periods of time, making them a great investment for any kitchen. They also pair well as snacks and garnishes. And almost any fruit or vegetable can be pickled, so you never have to worry about not being able to eat your favorite food out of season. Beetroot pickles are a unique variation that makes for a surprising addition to any meal. The beets can be sweet or sour, so you can pair it with a wide range of meals. Pack it in your Vaya Tyffyn lunchbox and eat alongside your lunch at work.
Health Benefits
There are many natural benefits to eating pickles. The pickling process is a way to preserve food for a long period of time. The fermentation process used in the preservation of pickles that is perfect for developing probiotic bacteria. Probiotic bacteria is used in the stomach lining to aid in digestion. Eating some pickles is a great natural way to renew probiotic bacteria levels and improve digestion.
The beets in this dish provide a plethora of vitamins, minerals, and nutrients that make them a welcome addition to any diet. They provide carotenoids, lutein/zeaxanthin, glycine, betaine, dietary fiber, vitamin C, magnesium, iron, copper, and phosphorous; they are also a source of beneficial flavonoids called anthocyanins.
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How to make Beetroot Pickle
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