Beetroot pickle is a bright, tangy, and slightly sweet condiment full of flavour, adding that twist to most meals. Known for its deep red colour and earthy taste, beetroot pickle is the talk of the town among people who prefer it over rice or parathas, even in sandwiches. With the natural sweetness of the beetroot balanced with spices, it is a scrumptious complement to your meals. Follow the method to make beetroot pickle: Cook fresh beetroots by boiling or roasting them until tender. Peel the cooked beetroots and slice into paper-thin pieces or cut small cubes. Spice mix preparation: Take a pan and heat mustard oil. Then, add mustard seeds, cumin seeds, and fenugreek seeds. Once they splutter, add the chopped garlic, ginger, and green chillies, followed by turmeric, red chilli powder, and a pinch of asafoetida (hing). Add the beetroot pieces to the pan when the spices emit their aroma, and mix well. Then add some vinegar, sugar, and salt and let it simmer for a few minutes. The beetroot pickle recipe can be modified by adjusting its spice and sweetness contents to suit your taste. After preparing the pickle, let it sit for a few days to allow the flavours to blend. The beetroot pickle is delicious and contains good antioxidants and vitamins. Its sweet-tart flavour makes it perfect for many dishes, bringing bright colour and taste to your meals.

• 2 beetroot
• 1/2 cup vinegar
• 1/2 tsp himalayan pink salt
• 1/2 tsp salt
• 1 tsp chilli flakes
• 1/2 tsp sugar
• 1 tsp peppercorns

• This recipe of beetroot pickle is here to stay. Start with 2 medium-sized beetroots.
• Peel them to reveal their deep red glory, then chop them into small cubes or strips.
• The smaller the pieces, the faster they soak up all that pickling goodness.
• Set them aside for a moment while you whip up the magic brine.
• In a large mixing bowl, combine 1/2 cup of vinegar (apple cider vinegar works great for a slightly mellow tang, but white vinegar does the trick too), 1/2 cup of water, and 1/2 teaspoon each of pink Himalayan salt and regular salt.
• For some heat, add 1 teaspoon of cayenne pepper or red chili flakes—adjust the spice level to match your mood.
• To balance the acidity, stir in 1/2 teaspoon of sugar.
• The sugar doesn't overpower but rounds out the flavors beautifully.
• Toss in 1 teaspoon of peppercorns for a subtle kick and, if you're feeling fancy, 1 teaspoon of chopped dill for a zesty herbal note.
• The dill is optional, but it pairs wonderfully with the beets' earthy sweetness.
• Now, add the beetroot pieces to the brine, making sure they're fully submerged.
• Stir everything together so the flavors start mingling.
• Transfer the mixture into a clean, airtight jar.
• Seal it up tightly and let it sit at room temperature for 24–48 hours.
• This waiting time is where the magic happens—beets soak up all the tangy, spicy, and slightly sweet flavors, transforming into pickle perfection.
• Once ready, move the jar to the fridge, where the pickle will keep for up to 2–3 weeks (if you can resist eating it all sooner).
• This beetroot pickle is a versatile powerhouse.
• Its vibrant color and bold flavors make it the perfect sidekick for rice, parathas, or even a boring sandwich.
• Toss it into salads for an instant upgrade or serve it alongside hearty curries for that tangy punch.
• Sweet, tangy, and spicy—this beetroot pickle has it all, and you'll want to put it on everything.