Healthy Pickled Beets Recipe
Healthy pickled beets are a vibrant, tangy, and nutrient-rich addition to your meals. Packed with earthy sweetness and a zesty pickling brine, they’re not just delicious but also offer numerous health benefits, including being rich in fiber, antioxidants, and essential vitamins. This recipe keeps it simple and wholesome by focusing on fresh ingredients and natural flavors. Whether served as a side dish, added to salads, or eaten straight from the jar, these pickled beets are a versatile and nutritious staple that will elevate your meals with minimal effort.
Equipment
• Large pot
• Knife and cutting board
• Peeler
• Medium mixing bowl
• Large saucepan
• Mason jars with lids (sterilized)
• Measuring cups and spoons
Ingredients
• 4 medium-sized fresh beets
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup honey or maple syrup (for a natural sweetener)
• 1 tsp salt
• 1/2 tsp black peppercorns
• 1/2 tsp mustard seeds (optional)
• 2 garlic cloves, peeled and smashed
• 1 small bay leaf
Instructions
1. Prepare the beets: Wash the beets thoroughly and trim off the tops and roots. Peel the skin and slice them into thin rounds or wedges.
2. Cook the beets: Bring a large pot of water to a boil, add the sliced beets, and simmer for 15–20 minutes until tender. Drain and set aside.
3. Make the pickling brine: In a large saucepan, combine apple cider vinegar, water, honey (or maple syrup), salt, peppercorns, mustard seeds (if using), garlic cloves, and the bay leaf. Bring the mixture to a boil, then simmer for 5 minutes.
4. Pack the jars: Place the cooked beet slices into sterilized mason jars, leaving some space at the top. Pour the hot pickling brine over the beets, ensuring they’re fully submerged.
5. Seal and cool: Seal the jars tightly and let them cool at room temperature before refrigerating. Allow the beets to pickle for at least 24 hours for the best flavor.
Notes
• For extra flavor, add a few slices of onion or fresh herbs like dill to the jars.
• Adjust the sweetness or acidity of the brine to suit your taste.
• Beets can stain surfaces, so wear gloves and protect your cutting board.
Storage Options
• Refrigerator: Store the pickled beets in the fridge for up to 4 weeks. Ensure they remain submerged in the brine to maintain freshness.
• Canning (optional): For long-term storage, process the sealed jars in a water bath canner according to safe canning guidelines. Properly canned pickled beets can last up to 12 months in a cool, dark pantry.