If you're looking for a delicious and nutritious way to preserve beetroots, pickling is a great option. Pickled beetroot is not only a great addition to salads, sandwiches, and burgers, but it's also a healthy snack to have on its own. In this recipe, we'll show you how to make your own pickled beetroot at home.
Ingredients
To make pickled beetroot, you'll need the following ingredients:
1 kg of beetroots
1 cup of white vinegar
1 cup of water
1 tablespoon of salt
1 tablespoon of sugar
1 teaspoon of mustard seeds
1 teaspoon of black peppercorns
1 bay leaf
Equipment
You'll also need the following equipment:
A large pot
A kitchen knife
Cutting board
A colander
A large bowl
Airtight jars
Instructions
Here's how you can make pickled beetroot at home:
Step 1: Preparing the Beetroots
Wash the beetroots thoroughly under running water. Cut off the tops and bottoms of the beetroots and peel them using a vegetable peeler or a knife. Cut the beetroots into thin slices or small chunks, depending on your preference.
Step 2: Preparing the Pickling Solution
In a large pot, mix the vinegar, water, salt, sugar, mustard seeds, black peppercorns, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally.
Step 3: Pickling the Beetroots
Add the sliced or chopped beetroots to the pot with the pickling solution. Stir to make sure the beetroots are coated with the pickling solution. Reduce the heat to low and let the beetroots simmer in the pickling solution for about 20-30 minutes or until they are tender. Check the beetroots regularly to make sure they don't overcook.
Step 4: Storing the Pickled Beetroot
Once the beetroots are cooked, remove the pot from the heat and let the pickling solution cool down to room temperature. Use a colander to drain the pickled beetroot and transfer them to a large bowl. Discard the bay leaf. Spoon the pickled beetroot into airtight jars and store them in the refrigerator. The pickled beetroot will last for several months if stored properly.
Nutrition
Pickled beetroot is a healthy snack that's packed with nutrients. Beetroots are a great source of fiber, vitamin C, folate, and potassium. Pickling the beetroots with vinegar also adds acetic acid, which can help improve digestion and lower blood sugar levels. However, pickled beetroot can also be high in sodium, depending on how much salt you use in the pickling solution. If you're watching your sodium intake, you can reduce the amount of salt in the recipe or opt for low-sodium alternatives.
Conclusion
Pickled beetroot is a delicious and healthy way to preserve beetroots. With this recipe, you can make your own pickled beetroot at home using simple ingredients and equipment. Whether you're adding it to salads or eating it as a snack, pickled beetroot is a great way to enjoy the benefits of beetroots.
