🥕 Healthy Pickled Beets (No Refined Sugar)
Makes: ~2 jars | Time: 30–40 min
Ingredients
4–5 medium beets (fresh)
1 cup apple cider vinegar (or white vinegar)
1 cup water
1–2 tbsp honey or maple syrup (optional, adjust to taste)
1 tsp salt (sea salt or Himalayan salt)
½ tsp black peppercorns
2 cloves garlic (smashed)
1 bay leaf
Optional flavor boosters: ginger slices, cinnamon stick, clove, dill
How to Make
Cook the beets
Wash beets. Boil or roast until fork-tender (20–30 min). Cool, peel, and slice.
Make the pickling liquid
In a pot, combine vinegar, water, honey/maple syrup, salt, peppercorns, garlic, and bay leaf.
Bring to a gentle boil, then simmer 2–3 minutes.
Jar it up
Pack sliced beets into clean glass jars. Add optional spices if you like.
Pour & cool
Pour the hot brine over beets until fully covered. Let cool uncovered, then seal.
Chill & enjoy
Refrigerate at least 12–24 hours before eating (flavor gets better over 2–3 days).
🧠 Pro Tips
Less sour? Use ¾ cup vinegar + 1¼ cups water.
Spicy twist: Add chili flakes.
Sweet & warm vibe: Add a cinnamon stick + 1 clove.
Crunchy add-ins: Toss in sliced red onion.
🥗 How to Eat Them
On salads 🥬
In wraps & sandwiches
With yogurt or feta
As a tangy side for rice bowls
🧊 Storage
Keeps in the fridge 2–3 weeks in a sealed jar.
Want a quick 10-minute “no-cook” version or a fermented probiotic version next?
