Pickled beets are not only a delicious addition to salads, sandwiches, or as a side dish, but they also pack a serious health punch. Beets are rich in essential nutrients like fiber, vitamin C, and manganese, while the pickling process adds beneficial probiotics when done naturally. This recipe uses apple cider vinegar, which offers its own health benefits such as aiding digestion and balancing blood sugar levels. By swapping out refined sugar for honey or maple syrup, this version of pickled beets is a lighter, more wholesome option that retains all the flavor without compromising on nutrition. Enjoy them as a quick snack or a vibrant, tangy topping for your meals.
Ingredients:
- 6 medium-sized fresh beets
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/3 cup honey or maple syrup (optional for a sweeter taste)
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 2 cloves garlic, peeled
- 1 bay leaf
- 2 whole cloves
- Fresh dill or thyme sprigs (optional for added flavor)
Instructions:
- Prepare the beets: Begin by trimming the beet greens (you can save these for salads or stir-fries). Wash the beets thoroughly to remove dirt. Place the whole beets in a large pot, cover with water, and bring to a boil. Cook for 30-40 minutes or until the beets are tender when pierced with a fork.
- Cool and peel the beets: Once the beets are cooked, drain them and allow them to cool slightly. Under running cold water, gently rub off the skin using your hands or a paper towel. Slice the beets into 1/4-inch thick rounds or cubes depending on your preference.
- Prepare the pickling brine: In a medium saucepan, combine the apple cider vinegar, water, honey (or maple syrup), salt, mustard seeds, black peppercorns, garlic, bay leaf, and cloves. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the honey or syrup.
- Pack the beets into jars: Sterilize glass jars by washing them in hot soapy water or running them through the dishwasher. Once dried, tightly pack the sliced beets into the jars. If you’re using fresh herbs like dill or thyme, add a sprig or two to each jar for added flavor.
- Pour the brine: Carefully pour the hot brine over the beets, making sure they are fully submerged. Leave about 1/2 inch of space at the top of the jar. Discard the bay leaf and cloves.
- Seal and store: Tightly seal the jars with lids. Allow the jars to cool to room temperature before refrigerating. For the best flavor, let the pickled beets sit for at least 24 hours before consuming. They can be stored in the refrigerator for up to 2 months.
