Description

Sliced or strips of beetroot soaked in flavoured vinegar brine is termed as Pickled Beetroot. It goes well as an accompaniment to main courses which include meat etc. To make pickled beetroot at home, follow this easy recipe.

Peel and boil two large beetroots. Cool and cut into "French fry" pieces. Place in pickle jars. Keep aside. Combine ½ cup water, 1 cup vinegar, ½ cup sugar, salt to taste, cinnamon stick, 2 to 3 cloves, bayleaf and 3 to 4 peppercorns in a broad pan and bring to a boil. Reduce the flame and simmer for 5 more minutes. Strain and add to the jar containing beetroots. Seal and store for 1 hour before use. Use as required. Store under refrigerated conditions.

How to select

Pickled beetroot is usually prepared at home. Ensure that you use good quality beetroots for the same.

Culinary Uses

· Very small beetroots are also preserved in vinegar (especially in Germany) where they are served with boiled meat and are used for making pickles.
· Use in salads and as topping for open sandwiches.
· It goes well as accompaniment to main course which contain meat etc.

How to store

Store in refrigerated conditions in sterilized jars.