Beetroot Pickle
This vibrant, sweet, and tangy pickle transforms earthy beetroots into a delightful condiment using a traditional method from 1900. Tender beet slices are steeped in a spiced syrup of strong vinegar and sugar, infused with the warmth of fresh ginger and whole black peppercorns. The result is a crisp, ruby-red preserve that matures over a few days, perfect for adding a zesty crunch to rich curries or simple meals.
Ingredients
- 1 pound Beetroots (Choose tender but thick beets. Originally '1 ratal'.)
- 1 pound Granulated sugar (Originally '1 ratal soji sugar'.)
- 1 ounce Fresh ginger (Peeled and very thinly sliced. Originally '2.5 tola' (approx 29g).)
- 1 ounce Whole black peppercorns (Originally '2.5 tola' (approx 29g).)
- 1 teaspoon Salt (Originally '0.5 tola' (approx 6g).)
- 3 cups Strong white vinegar (Originally '1 bottle'. Quantity estimated for pickling coverage.)
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Instructions
- 1Select good quality, tender beetroots that are thick (about the thickness of sugarcane). Wipe them with a wet cloth. Trim the leaves but leave a small amount of the stem attached to prevent bleeding. Place them in a pot of water and boil until tender enough for the skin to peel off easily. Do not use beets with damaged skin, as the color will bleed out during boiling, leaving them pale.
- 2Once boiled, remove the beets immediately from the water. Peel off the skin using your hands. Cut the beets into slices approximately 1 inch thick. If the beetroots are very large and thick, cut them into 1-inch slices first, and then quarter the slices.
- 3Dissolve the sugar in the vinegar. Strain the mixture into a non-reactive pot (originally a tin-coated vessel). Add the finely sliced ginger and whole black peppercorns. Bring the mixture to a single boil (one bubble), then remove from heat and let it cool completely. Once cool, stir in the salt.
- 4Pack the beetroot slices into a clean jar (or wide-mouthed bottles). Pour the cooled vinegar syrup over the beets until covered. Cover the jar tightly. If storing for a long time, ensure the bottle is corked tightly and sealed (originally sealed with wax). The pickle will be ready to eat in 4 to 5 days.
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