Healthy Pickled Beets Recipe

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🥗 Healthy Pickled Beets Recipe

Quick, tangy, and naturally sweet — these healthy pickled beets are made without refined sugar, and they keep in the fridge for weeks. No canning required!

🧾 Ingredients (Yields ~1 quart)

For the Beets:

  • 1 ½ lbs fresh beets (about 4–5 medium beets)

  • Water, for boiling or steaming

For the Pickling Brine:

  • ¾ cup apple cider vinegar (or white vinegar)

  • ½ cup water

  • 1–2 tbsp honey or maple syrup (adjust to taste)

  • 1 tsp salt

  • ½ tsp black peppercorns

  • ½ tsp mustard seeds (optional)

  • 1 bay leaf (optional)

👩‍🍳 Instructions

1. Cook the Beets:

  1. Scrub beets clean (don’t peel yet).

  2. Boil or steam beets until fork-tender (30–40 minutes).

  3. Let cool slightly, then slip off skins using hands or paper towel.

  4. Slice into ¼-inch rounds, wedges, or cubes—your choice.

2. Make the Pickling Brine:

  1. In a small saucepan, combine vinegar, water, honey/maple syrup, salt, peppercorns, mustard seeds, and bay leaf.

  2. Bring to a simmer over medium heat, stirring to dissolve salt and sweetener.

  3. Remove from heat and let cool slightly (just warm, not hot).

3. Pickle the Beets:

  1. Pack sliced beets into a clean glass jar (quart size or two pint jars).

  2. Pour warm brine over beets, ensuring they are fully covered.

  3. Let cool to room temperature, then seal with a lid and refrigerate.

4. Wait & Enjoy:

  • Let sit at least 24 hours before eating — flavor improves after 2–3 days.

  • Keeps in fridge for up to 3 weeks.

📝 Optional Add-ins (Flavor Boosters):

  • 2 garlic cloves (smashed)

  • Few slices of red onion

  • Sprig of fresh dill or rosemary

  • Thin slices of orange or lemon zest

  • Pinch of chili flakes for heat

❓ Q&A: Healthy Pickled Beets

Q: Are pickled beets good for you?

A: Yes! Beets are high in fiber, folate, and antioxidants. Pickling them without refined sugar or excessive salt keeps them heart-healthy and gut-friendly.

Q: Can I roast the beets instead of boiling?

A: Absolutely! Roasting deepens the flavor. Wrap cleaned beets in foil and roast at 400°F (200°C) for 45–60 minutes, then peel and slice.

Q: Can I use pre-cooked or canned beets?

A: Yes, to save time! Just skip the cooking step and proceed to slicing and pickling. Look for no-salt-added varieties if you’re watching sodium.

Q: Why apple cider vinegar?

A: ACV adds a mild tang and probiotic potential. White vinegar is sharper but also works well. You can even blend with balsamic for richer flavor.

Q: Can I store these at room temperature?

A: No. This is a refrigerator pickling recipe, not shelf-stable. Always store pickled beets in the fridge.

Q: How long do they last?

A: Up to 3 weeks in the fridge. Always use a clean utensil to remove beets to avoid contamination.

Q: What can I eat pickled beets with?

A:

  • Add to salads (especially with goat cheese or arugula)

  • Serve on grain bowls or toast

  • Use in wraps or sandwiches

  • Pair with eggs or hummus

🥄 Nutritional Highlights (Per ~½ cup serving):

  • Calories: ~60

  • Sugar: ~6g (natural + honey)

  • Fiber: ~2g

  • Fat: 0g

  • Rich in folate, potassium, and antioxidants..

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