Ginger And Beetroot Pickled In Vinegar
Adrak-Chukandar In Vinegar
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.
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
Peel, wash and shred ginger and beetroot finely.
Leave on a towel for a few hours in the sun or overnight at room temperature. Water can make it go mouldy.
Place in a bowl and add all other ingredients.
Transfer to a jar and leave for a day or two on a sunny window sill. It is now ready to eat.
It will last for a few months, or even longer. It does not require refrigeration.