Mamta's Kitchen

Ginger And Beetroot Pickled In Vinegar

Adrak-Chukandar In Vinegar

Mamta Gupta

I often pickle ginger in vinegar. One day, I had some fresh beetroot in my vegetables box. So I decided to pickle them together. Not only did they look lovely, they were delicious. This is a really, really easy pickle to make.

Ingredients

  • 1/2 cup peeled and shredded/thinly sliced ginger

  • 1/2 cup peeled and shredded/thinly sliced raw beetroot

  • 1 1/2 tsp. salt

  • 1 1/2 tsp. powdered jaggery (gur) or brown sugar

  • 1 cup vinegar (any light vinegar). I used Cider vinegar, but you can use any that you have or like

  • 1 cup boiled water

Instructions

  1. Peel, wash and shred ginger and beetroot finely.

  2. Leave on a towel for a few hours in the sun or overnight at room temperature. Water can make it go mouldy.

  3. Place in a bowl and add all other ingredients.

  4. Transfer to a jar and leave for a day or two on a sunny window sill. It is now ready to eat.

  5. It will last for a few months, or even longer. It does not require refrigeration.

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