- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 4 People
- Calories: 728 kcal
- Carbohydrate Content: 54.93 g
- Cholesterol Content: 0 mg
- Fat Content: 57.3 g
- Fiber Content: 11.4 g
- Protein Content: 9.31 g
- Saturated Fat Content: 9.419 g
- Serving Size: 1
- Sodium Content: 5391 mg
- Sugar Content: 16.57 g
- Trans Fat Content: 0.292 g
Pickled Beets Recipe
Beets are healthy and high in various vitamins. People usually have it in a salad or make a juice of it and enjoy it. Also, some people prefer to have it boiled or steamed and eat it as a side dish. Here I am sharing a pickled beets recipe that is tangy and delicious in taste. To make beet pickle is easy and can be ready quickly. In this recipe, I have not boiled or steamed the beets it's first sun-dried and then used to make a pickle of it. So you can store it for a longer time in your refrigerator. The vinegar used in the recipe helps them last longer.
Ingredients of Pickled Beets Recipe Recipe
- Beetroot - 4
- Garlic cloves - 20
- Curry leaves - 15
- Ginger - 1
- Chopped green chilies - 10
- Turmeric powder - 1 Teaspoon
- Fenugreek seeds - 2 Teaspoons
- Vinegar - 2 Teaspoons
- Kashmiri red chili powder - 1 Teaspoon
- Salt - 2 Teaspoons
- Asafoetida - 1 Teaspoon
- Mustard seeds - 1/2 Teaspoon
- Pickle masala - 2 Tablespoons
- Dry mango powder - 4 Teaspoons
- Castor oil - 4 Tablespoons
How to Make Pickled Beets Recipe
Step 1: Take beetroots and wash them properly then make small pieces of them.
Step 2: Sundry the beetroots.
Step 3: Now, in a saucepan, heat four tablespoons of castor oil.
Step 4: Add mustard seeds to it, and once it starts crackling, add asafoetida, ginger, garlic, green chilies, curry leaves, turmeric powder, Kashmiri red chili powder, and saute it for 3-4 minutes.
Step 5: Once the mixture sauteed well, add chopped beet pieces to it and mix them well.
Step 6: Now, add salt, dry mango powder, pickle masala, Fenugreek seeds and again mix them and cover the pan with the lid and let it cook for 10 minutes. Keep stirring in between.
Step 7: After that, remove the pan from the flame and keep it aside to cool.
Step 8: Add 2 teaspoon vinegar in it and store the beet pickle in the glass jar and keep the jar in direct sunlight for 2-3 days.
Step 9: Then it’s ready to serve in your meal. Enjoy.