Beetroot Pickle

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.

Ingredients

beetroot: 200 g

cloves garlic: 18

ginger piece: 2

gingelly oil: 100 ml

Turmeric powder: ½ tsp

chili powder: 2 tsp

kashmiri chili powder: 2 tbsp

fenugreek seeds: 1 tsp

asafoetida: 1 pinch

Jaggery: 50 g

salt: 2 tsp

vinegar: 2 tsp

Mustard seeds: ¼ tsp

How To Make Beetroot Pickle

1. In a thick-bottomed pan, melt jaggery with 2 tbsp water and strain to remove impurities.
2. Boil 1 cup water with salt and vinegar then set aside.
3. In a pan, heat over medium flame and sauté ginger and garlic until golden, transfer to a plat and set aside.
4. Add about teaspoon more oil and splutter mustard seeds. Once they start popping, add the spice powders and sauté for 2-3 minutes over low heat. Care must be taken not to burn the spice powders.
5. Add the beetroot and fried ginger and garlic and stir to coat.
6. Add the salt and vinegar solution and bring to simmer. Add jaggery and continue to simmer until the pickle thickens a bit.
7. Switch off the flame after 3 minutes and let cool.
8. Store in airtight jars once the pickles are completely cooled.