The beauty of this healthy pickled beets recipe lies in its balance between sweet and tangy, without the use of refined sugar. The apple cider vinegar, paired with natural honey or maple syrup, not only preserves the beets but enhances their earthy sweetness. Meanwhile, aromatic spices like mustard seeds, cloves, and bay leaves add layers of depth to each bite. This recipe delivers not only on flavor but also on nutrition, as beets are rich in fiber, antioxidants, and essential minerals. These pickled beets make for a vibrant addition to salads, sandwiches, or as a stand-alone snack!
Ingredients:
- 2 ½ pounds of fresh beets (about 4-5 medium-sized beets)
- 1 ½ cups apple cider vinegar (or white vinegar)
- 1 cup water
- ½ cup honey (or maple syrup for a vegan option)
- 1 tablespoon kosher salt
- 1 cinnamon stick (optional)
- 3-4 cloves (optional)
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 small red onion, thinly sliced (optional)
- 2 cloves garlic, peeled and halved
Instructions:
- Prepare the Beets:
- Rinse the beets under cold water to remove dirt. Place them in a large pot, cover with water, and bring to a boil. Reduce the heat and let the beets simmer for about 30-40 minutes, or until they are tender when pierced with a fork.
- Once cooked, drain the beets and allow them to cool. Once cool enough to handle, peel the skins off by gently rubbing them with your fingers or using a paring knife. Slice the beets into thin rounds or wedges, depending on your preference.
- Sterilize the Jars:
- While the beets are cooling, sterilize your jars and lids. Place them in a large pot of boiling water for 10 minutes. Remove them carefully with tongs and let them air dry on a clean towel.
- Prepare the Pickling Brine:
- In a medium saucepan, combine the apple cider vinegar, water, honey (or maple syrup), salt, mustard seeds, black peppercorns, bay leaves, and optional spices like cinnamon sticks and cloves. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld.
- Pack the Jars:
- Place the sliced beets into the sterilized jars, layering them with the sliced onions and garlic cloves if using. Make sure to leave about ½ inch of space at the top of the jars.
- Add the Brine:
- Pour the hot pickling brine over the beets in the jars, ensuring that the beets are fully submerged. Leave about ¼ inch of space at the top of each jar. Use a clean utensil to remove any air bubbles by gently stirring the contents.
- Seal the Jars:
- Wipe the rims of the jars with a clean cloth to remove any residue, then place the lids on tightly. If you’re using these pickles for short-term use, you can store them in the refrigerator after they cool to room temperature.
- For Canning (Optional):
- To make these pickled beets shelf-stable, process the jars in a water bath canner. Submerge the jars in boiling water for 10 minutes, then remove them carefully and let them cool at room temperature. Once sealed, these jars can be stored in a cool, dark place for up to 12 months.
- Resting Time:
- For the best flavor, let the pickled beets sit for at least 24-48 hours before consuming. This allows the beets to absorb the tangy brine and develop their rich flavors.
