Healthy Pickled Beets Recipe

Ingredients

• Beets: 2 pounds (about 4 to 5 medium-sized beets), washed and trimmed with about 1 inch of stem left on
• Water: 1 cup (plus extra for boiling beets)
• Vinegar: 1 cup apple cider vinegar (or white vinegar for a sharper taste)
• Sweetener: 2 tablespoons honey or maple syrup (optional; can be adjusted to taste or omitted for a sugar-free version)
• Salt: 1 teaspoon kosher salt or sea salt
• Aromatics & Spices:
  • 1 small yellow or red onion, thinly sliced
  • 1 garlic clove, smashed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole mustard seeds
  • 2 whole cloves (optional)
  • 1 bay leaf

Step-by-Step Instructions

1. Cook the Beets

• Place the trimmed beets in a medium saucepan and cover them with water.
• Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 to 45 minutes (depending on size), or until they are easily pierced with a fork.
• Drain the hot water and immediately plunge the beets into a bowl of ice water to stop the cooking process and cool them down quickly.

2. Peel and Slice

• Once cooled, use your hands or a paper towel to rub the skins off—they should slip right off easily. Trim off the root and stem ends.
• Slice the beets into quarter-inch rounds, half-moons, or wedges, depending on your preference.

3. Prepare the Brine

• In a separate saucepan, combine the water, apple cider vinegar, honey/maple syrup, and salt.
• Add the peppercorns, mustard seeds, cloves, and bay leaf.
• Bring the mixture to a gentle boil, stirring until the salt and honey are completely dissolved. Remove from heat.

4. Pack the Jars

• Pack the sliced beets and thinly sliced onions tightly into a clean glass jar (a 1-quart mason jar works perfectly).
• Pour the warm brine (along with the spices) over the beets, ensuring they are completely submerged in the liquid.

5. Cool and Chill

• Let the jar cool uncovered at room temperature for about 30 minutes.
• Secure the lid tightly and place the jar in the refrigerator.

Storage & Tips

• Flavor Development: While you can eat them right away after they cool, they taste best after sitting in the fridge for at least 24 hours as the flavors meld.
• Shelf Life: Because these are refrigerator pickles (not pressure-canned for shelf stability), keep them stored in the refrigerator. They will stay fresh and crisp for up to 3 to 4 weeks.
• Health Benefits: Beets are packed with essential nutrients, fiber, folate, and powerful antioxidants (betalains) that support heart health and reduce inflammation. Using apple cider vinegar in the brine also adds gut-healthy organic acids!