Mediterranean Pickels



Beetroot – ¼ kg

Carrot – 3 nos

Turnip – 5 nos

Dill – 1 nos

Pepper corns – 2 tbsp

Kashmiri chili – 6 nos

Sugar – 200 grams

Vinegar – ½ liter

Salt – to taste

Water – 1 liter


  1. Prepare your mise en place. While choosing your turnips, make sure they are the younger once as they will not be fibrous.
  2. Wash all the vegetables and dry them. With a vegetable peeler, peel the carrots, beetroot and turnips and clean the dill.
  3. Cut the carrots, beetroot and turnip into bite size fingers.
  4. To a pot, add in the water, salt, vinegar and sugar and bring the mixture to a boil. In a meantime, take two glass  which has tight lids. Place half the bundle of dill in each jar. Add a tablespoon of peppercorns and three Kashmiri chilies to each jar. Top one jar with only the carrots and turnips, while in the second place only the beetroot. I do this so that the vegetables retain their own colors.
  5. Once the jars are full, pour the boiling vinegar and water mixture into each jar, filling it to a centimeter below the brim. Let them cool down to room temperature before storing the jars in your fridge about three days before the pickles can be served.
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