SAEDNEWS: Beetroot is a warm, moist plant whose syrup helps produce red blood cells, purifies the blood, and improves circulation. Pomegranate is rich in antioxidants, vitamin C, and potassium. Combining these two fruits into a pickle creates a healthy and interesting experience.
According to Saed News Cooking Section
Red beetroot: 500 g
Vinegar: 250 ml (1 cup)
Sugar: 1 cup
Firm sour apples: 1 kg
Pomegranate: 1 kg
White vinegar: 1 liter (4 cups)
Salt: 1 teaspoon
Peel the beetroot, cook it with 1 cup of vinegar and sugar, then grate it coarsely.
Peel the apples and grate them coarsely into the beetroot cooking liquid.
Separate the pomegranate seeds and mix them with the apple and beetroot.
Add the white vinegar to the mixture.
Transfer the pickle into a sealed container and add 1 tablespoon of salt.
After 2 days, if the liquid level has decreased, add more vinegar and let it sit in a cool place for one week until it is ready.
The storage time for beetroot pickle is up to 2 months.
