SAEDNEWS: Beetroot pickle is one of the most delicious and simplest winter-season pickles. Its delightful and beloved taste makes it one of the most popular pickles.
Red beetroot pickle is one of the popular types of Iranian pickles, known for its numerous vitamins and minerals, offering many health benefits. You can prepare this pickle using beetroot alone or combined with other fruits and vegetables. Below are several methods to make beetroot pickle.
Ingredient | Quantity |
|---|---|
Beetroot | 1 kg |
Black seed (Nigella) | 2 tablespoons |
Coriander seeds | 1 tablespoon |
Sugar (optional) | 2 tablespoons |
Peppercorns | 5 pieces |
Rosemary | 1 leaf |
Vinegar | 2 cups |
Salt | As needed |
Wash the beetroots thoroughly and place them in a pot with some water. Cook over heat for about 2 hours until tender. Then cut them into the desired shape.
Place the chopped beetroots in a pot along with sugar and vinegar. Heat for about 2 minutes, allowing the flavors to blend. Remove the pot from heat and let the mixture cool slightly.
Add spices such as coriander seeds, black seed, pepper, rosemary, and salt to the beetroot mixture and stir well to combine.
Pour the pickle into a clean jar, seal tightly, and place it in the refrigerator for one week to allow it to fully develop its flavors.
Beetroot pickle comes in many varieties to suit different tastes. By adjusting ingredients or preparation methods, you can achieve different flavors and textures. Below are some popular versions:
Peel and coarsely grate the beetroots.
Place the grated beetroot in a pot with vinegar, water, and a little sugar.
Cook over low heat for 20 minutes.
Peel and coarsely grate the carrots.
Add the carrots to the beetroot and cook for another 20 minutes.
Season with pepper, salt, Persian hogweed (golpar), and any preferred spices.
Once cooled, transfer to a suitable container.
The pickle can be consumed 24 hours after preparation.
Boil beetroots in a pot of water over low heat for about an hour until soft. Meanwhile, remove pomegranate seeds and set aside.
Once the beetroots have cooled, cut them into the desired size.
Combine the chopped beetroot and pomegranate seeds in a bowl. Add salt, sugar, and spices like golpar and coriander seeds, and mix well.
Transfer the mixture into a clean, dry jar. Pour vinegar until the ingredients are completely covered. Seal the jar and store in a cool, dark place.
This colorful and flavorful pickle is ready to eat after 3–7 days.
After cooking the beetroots, chop them into pieces or coarsely grate them. Wash and dry red cabbage, then cut into thin strips or matchsticks.
Place chopped cabbage in a large bowl, sprinkle with a little salt, and leave for an hour to release water. Squeeze out excess water by hand.
Mix the beetroot and cabbage in a suitable container, adding a little sugar and golpar for balanced flavor.
Transfer to a clean, dry jar, add vinegar to fully cover the ingredients, seal, and leave for about three days.
The beetroot and red cabbage pickle is then ready to serve.
Cook beetroots until just tender to preserve their texture.
Coriander seeds, black seed, and golpar powder are ideal spices for beetroot pickle.
To keep the red color vibrant, store the finished pickle in the refrigerator.
Ensure jars are completely clean, dry, and free of grease.
Red grape vinegar is best for preserving color; white vinegar, apple cider vinegar, or pomegranate vinegar can also be used.
If vinegar taste is too strong, balance it with a little sugar, rock candy (nabat), or grape syrup.
Beetroot pickle with rock candy can be prepared by boiling rock candy with vinegar or adding it at the end before sealing.
For quick pickle, pour hot vinegar over cooked beetroot, let cool, and refrigerate. No long waiting period is needed.
Raw beetroot pickle recipes require 1–2 hours of cooking to slightly soften the beetroots. Otherwise, the pickle will be hard and less colorful.
Avoid mold by ensuring the jar and ingredients are completely dry. Cooking beetroots also increases shelf life.
Prepare beetroot pickle in smaller batches for freshness.
Preparation time for ingredients: ~30 minutes
Cooking and waiting time: ~2 hours
Quantities given are suitable for 8 servings
