We make beetroot and carrot pickle by boiling the beetroot with its skin on and reserving the water, then combining it with the carrots and spices in a sterilized jar. A traditional Shami pickle that develops its flavor over time and keeps in the refrigerator for weeks.
In my grandmother's house we used to prepare homemade pickles at the start of winter, and the beetroot would last for many weeks.
My mother would mix it with carrots and spices and store it in tightly sealed glass jars on the cold kitchen shelf.
Wash the beetroot well, boil it with its skin on, and reserve the cooking water.
Peel the beetroot, then cut it as desired.
Wash the carrot, peel it, and cut it as desired.
Strain the cooking water through a sieve, then add the other ingredients (except for the beetroot and carrot) to it and mix well.
Combine the beetroot and carrot with the cooking water mixture, and store it in a sterilized jar in the refrigerator.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Beetroot and Carrot Pickle (Shami), and how to fix them:
Reduce the aromatic herb bundle, choose fresh beetroot that has not been stored for long, and add more vinegar if needed.
In a sealed sterilized jar for up to 3 weeks. Minimize air exposure by closing the jar after each use.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Aromatic herb bundle | 1 teaspoon of ready-made pickling spice | 1:1 | Gives the same herby flavor |
Choose medium, evenly sized beetroot, since doneness varies by size. Leave the pickle in the refrigerator for two days before opening so it develops its full flavor.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
