- 2 Beetroot
- 2 Carrots
- 3 Cucumbers
- 1 Cup Vinegar
- Half Cup Water
- 5-6 Green Chillies
- 1 Tsp Sugar
Prep: 5 minutes
Cooking: 10 minutes
- Peel and cut all the veggies into semi-thick juliennes.
- Make small slits in the green chillies, do not remove the stems.
- In a jar add vinegar, water, sugar and add the cut vegetables.
- Close the jar and let it pickle overnight or maximum for a day for best results.
- Make a big batch and keep for everyday use. Makes for a great addition to salads.