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Instant Beetroot Pickle with Jaggery in a glass jar

Instant Beetroot Pickle with Jaggery

  • Author: Shradha Rawat
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes


Dipped in savoury & sweet vinegar this Instant Beetroot Pickle with Jaggery is a delicious addition to salads, sandwiches or just eaten plain with cheese.



  • 23 beetroots, cooked
  • 1 cup of water
  • 1 cup apple cider vinegar
  • 3 tbsp jaggery powder
  • 1 tsp salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp red chilli flakes
  • A bunch of dill leaves
  • 34 garlic, chopped


  1. Cook beetroots in a pressure cooker until 1-2 whistles.
  2. Let them cool. Remove the head and peel them. Chop into slices.
  3. Meanwhile, in a pan, mix water and apple cider vinegar. Let it boil.
  4. While it’s boiling, add salt, jaggery powder, black peppercorns, mustard seeds and red chilli flakes.
  5. Then, when this mixture is cooled down, in a glass jar add chopped beetroot, garlic and dill leaves.
  6. Pour the vinegar mixture and close the jar.
  7. You can consume it after an hour but to ferment it further let it sit for 24 hours and then you can store in refrigerator for atleast a month.


  1. Add more water if you want the pungency to be mild. 
  2. Feel free to adjust the sweetness according to your taste.
  3. Avoid using plastic or metal container to store this pickle. Use glass jars or containers as glass is inert and doesn’t react to with the vinegar in the pickle.

Keywords: vegan, beetroot, pickle, instast