A blend of various vegetables, left to soak together in this vinegar base pickle, got me all entangled in its unique tangy taste. I call it healthy as there is less salt and no oil added in this recipe, which is generally a must for pickles, also the natural flavours of the vegetables are preserved in this pickle. A must have accompaniment with our meals everyday; the pickle did not survive a long shelf-life at my home. The vegetables you can also add to this pickle are carrot, peas, radish and even florets of cauliflower. I’ll bet you will squeal your way through meals, as the tickly tangy vegetable pieces of the pickle are munched upon.
- ½ cup peeled red onions
- ½ cup peeled garlic pods
- 3 thin slices of beetroot cut in strips
- 2-3 green chillies
- 1-2 tbsp vinegar
- 1-2 cups water boiled and cooled
- salt to taste
- oil for seasoning
- ½ tsp mustard seeds for seasoning
- 1 sprig of curry leaves
- Take water in a vessel add vinegar and salt to it and stir well.
- Heat about 2 drops of oil in a thick bottomed vessel and add the green chillies.
- Add the red onions, garlic pods and heat till the onions turn slightly pink.
- Toss it into the water.
- Season it with mustard seeds and curry leaves.
- Add the beetroot strips to it.
- Mix well and bottle it. Ensure that the water level is above the contents.
- It is ready to serve after 30 mins, but the flavour is rich after 24 hrs.
Preparation Time: 30 minutes
Makes: 500gm (1 bottle)
- Keep refrigerated for longer period of use.
- Shelf life (when not refrigerated) is for about a week.