Home Fruits and VegetablesBeetroot Beetroot Pickle

Beetroot Pickle

by Sunita Karthik

250 gms. fresh juicy beetroots
250 ml. spicy vinegar

Peel and slice beetroots thickly.
Add salt to 1 litre water in a large vessel.
Bring to boil, add beetroot, cooking till tender but firm.
Slices should not become soft and break.
Drain well, spread on a clean kitchen cloth.
Dab out excess moisture.
Pile into a sterile jar, pour spicy vinegar over them.

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1 comment

Anu April 20, 2010 - 3:27 am

Just what I Wanted!


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