Here’s a simple, healthy pickled beets recipe that keeps added sugar low and focuses on natural flavor.
🥗 Healthy Pickled Beets
Ingredients
- 4–5 medium beetroot, washed
- 1 cup apple cider vinegar (or white vinegar)
- 1 cup water
- 1–2 teaspoons salt (adjust to taste)
- 1–2 teaspoons honey or skip for sugar-free version
- 2–3 cloves garlic (optional)
- 1 teaspoon whole black peppercorns
- 1–2 bay leaves (optional)
Instructions
1. Cook the beets
- Boil beets in water for 30–40 minutes until tender
or roast at 200°C (392°F) wrapped in foil for about 45–60 minutes. - Let cool, then peel and slice into rounds or cubes.
2. Make the pickling brine
- In a saucepan, combine vinegar, water, salt, honey (if using), garlic, peppercorns, and bay leaves.
- Bring to a gentle boil, then simmer 2–3 minutes.
3. Combine
- Place sliced beets in a clean glass jar.
- Pour hot brine over them until fully covered.
4. Store
- Let cool, then seal and refrigerate.
- Best flavor after 24–48 hours.
Storage
- Keeps in the fridge for 2–3 weeks
👍 Health notes
- Beets are naturally rich in nitrates, which may support blood pressure and heart health.
- This version is low in sugar and uses minimal salt.
- Vinegar helps preservation and adds probiotic-friendly acidity (though not fermented unless left longer at room temp).
If you want, I can also give you a fermented probiotic beet recipe or a no-sugar diabetic-friendly version.
