Thursday, Dec 20 2007

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Beetroot Pickle

Ingredients

  250 gms. fresh juicy beetroots
250 ml. spicy vinegar

METHOD

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

Making time: 20 minutes
Makes:           450 gms. approx.
Shelflife:        2 months refrigerated

Variation: One may add some fresh chopped mint leaves to vinegar, for added flavour. Even a few green chillies may be chopped and added to mixture, while beetroot in jar.

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