Dark purple in colour, beetroot is a popular root vegetable that is mostly grown in the highlands or the cooler climes of Sri Lanka. Packed with vitamins, mineral and many other nutritional values, it is believed to have the ability to lower the blood pressure while increasing the athletic capacity. Most of us are familiar with the Beetroot curry—full of flavour and curried goodness, it is without a doubt a favourite of many. However, many may not know that beetroot can be cooked in various other ways, be it a soup, pickled or even blended into a smoothie. Let us discover how to make the perfect Beetroot Pickle right at our own homes…
Ingredients
- Beetroot 1kg
- Pepper
- Cloves
- Vinegar 70ml
- Sugar 50g
- Salt Tablespoon 01
*A jar (or a jam jar) of about 425 ml: To prepare the jar for storage, first boil it in water for about 10 minutes. Then set it aside to dry.
Method
- Peel and wash the beetroot well and cut them into 2cm cubes.
- Boil the cubes in water for about 15 minutes
- Keep 1 cup of the boiled beetroot water aside to make the syrup.
- Put a clove and a pepper into the jar and then fill it with the boiled beetroot cubes.
- Pour the syrup and once again boil the bottle for about 5 minutes for hygienic
- purposes before setting aside to preserve.
How to Make The Syrup
- Take the 1 cup of boiled beetroot water and pour into a separate pan.
- Add vinegar, sugar, and salt to the water and boil until the syrup is ready.
