Spiced Beetroot Pickle

Beets Pickle: • Pickled Beetroot || Sp...
Spicy Pickled Beets: A Delicious and Zesty Recipe
Ingredients:
500g beetroot
6-7 garlic cloves
2 tbs oil
1 tsp mustard
1 tbs salt
2 tsp chilli powder
1/2 tsp turmeric
1/4 tsp fenugreek
1/3 cup vinegar
2/3 cup water
To make a delicious and tangy beetroot pickle, start by peeling and slicing the beetroot into thin, even pieces. Slice a few garlic cloves and keep aside.
Heat some oil in a pan over medium heat and add in the mustard seeds. Once they start to splutter, add in the garlic and sliced beetroot. Season with salt and cover the pan. Cook for 7-8 minutes, or until the beetroot is tender.
Uncover the pan and add in the chilli powder, turmeric powder, and fenugreek. Mix well, ensuring all the ingredients are evenly coated. Pour in vinegar and water, and bring the mixture to a boil. Cook for a further 2-3 minutes, then remove from heat.
Allow the pickle to cool completely, and transfer it to clean glass jars. Store the jars at room temperature and wait until the next day to serve, as the flavors will have had time to develop and intensify. This pickle will last for approximately one week at room temperature, but it is best to enjoy it within the first few days for the best flavor.
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[@Spicylicious]

SUBSCRIBE ► bit.ly/spicylicious
ADD ME ON:
Instagram : instagram.com/spicyylicio...
Pinterest : www.pinterest.ie/gospicylicious/

[@FeinDining]

Yum! We love beetroot dishes 👏

[@RetiredSchoolCook]

😀 The beets look very flavorful , tasty and so good .❤👍

[@deviscurryworld6054]

👌

[@homesteadingwithsadie]

I should try this, maybe I will like beets this way

[@FCPK]

So nice and healthy

[@vapeguru5162]

How long we can keep it

[@Spicylicious]

This pickle will last for approximately one week at room temperature.

[@lindapotratz2481]

Can this be water bathed so it has a long shelf life

[@Spicylicious]

Absolutely, you can water bath can high-acid foods for extended shelf life.

[@daksilesia1680]

Ingredients please

[@Spicylicious]

Spicy Pickled Beets: A Delicious and Zesty Recipe
Ingredients:
500g beetroot
6-7 garlic cloves
2 tbs oil
1 tsp mustard
1 tbs salt
2 tsp chilli powder
1/2 tsp turmeric
1/4 tsp fenugreek
1/3 cup vinegar
2/3 cup water
To make a delicious and tangy beetroot pickle, start by peeling and slicing the beetroot into thin, even pieces. Slice a few garlic cloves and keep aside.
Heat some oil in a pan over medium heat and add in the mustard seeds. Once they start to splutter, add in the garlic and sliced beetroot. Season with salt and cover the pan. Cook for 7-8 minutes, or until the beetroot is tender.
Uncover the pan and add in the chilli powder, turmeric powder, and fenugreek. Mix well, ensuring all the ingredients are evenly coated. Pour in vinegar and water, and bring the mixture to a boil. Cook for a further 2-3 minutes, then remove from heat.
Allow the pickle to cool completely, and transfer it to clean glass jars. Store the jars at room temperature and wait until the next day to serve, as the flavors will have had time to develop and intensify. This pickle will last for approximately one week at room temperature, but it is best to enjoy it within the first few days for the best flavor.