Easy Healthy Pickled Beets Recipe!

 


Easy Healthy Pickled Beets Recipe

These refrigerator pickled beets are naturally sweet, tangy, and loaded with flavor — no canning needed. Just boil (or roast), slice, brine, and chill. That’s it!

✅ Ingredients:

  • 4 medium beets, scrubbed clean

  • 1 cup apple cider vinegar (or white vinegar)

  • 1/2 cup water

  • 2–3 tablespoons honey or maple syrup (adjust for sweetness preference — or skip for sugar-free)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper (optional)

  • 1–2 garlic cloves, thinly sliced (optional)

  • 1–2 sprigs of fresh herbs like dill or thyme (optional)

👨‍🍳 Instructions:

1. Cook the Beets

  • Boil: Place beets in a pot, cover with water, and simmer for 30–40 minutes until fork-tender.

  • OR Roast: Wrap in foil and bake at 400°F (200°C) for 45–60 minutes.

  • Let cool, then peel (skins should rub off easily). Slice into rounds or wedges.

2. Make the Pickling Brine

  • In a small saucepan, combine vinegar, water, honey (or maple syrup), salt, and optional black pepper and garlic.

  • Bring to a light simmer, stir to dissolve, then remove from heat.

3. Pack and Pour

  • Place beet slices into a clean 1-quart glass jar or two pint jars.

  • Tuck in herbs if using.

  • Pour warm brine over the beets, ensuring they’re completely covered.

4. Chill and Store

  • Let the jar cool to room temperature.

  • Seal with a lid and refrigerate.

  • Allow at least 24 hours for the flavors to develop — even better after 2–3 days!

🧊 Storage:

  • Keeps well in the refrigerator for up to 2 weeks.

  • Great in salads, with grilled meats, or on their own!

💡 Tips & Variations:

  • Try golden beets for a milder flavor and a beautiful color contrast.

  • Skip the sweetener for a low-carb/keto version.

  • Add a pinch of red pepper flakes for a spicy kick.

  • Love spice? Add a few mustard seeds or a clove.

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