𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗕𝗲𝗲𝘁𝘀 𝗥𝗲𝗰𝗶𝗽𝗲

Here’s a healthy pickled beets recipe that’s tangy, slightly sweet, and perfect as a side or salad topping:

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Healthy Pickled Beets Recipe

Ingredients

• 4–5 medium fresh beets, washed and peeled

• 1 cup (240 ml) apple cider vinegar

• 1 cup (240 ml) water

• 2–3 tbsp honey or maple syrup (adjust to taste)

• 1 tsp salt

• ½ tsp black peppercorns (optional)

• 1–2 garlic cloves, smashed (optional)

• 1 tsp mustard seeds or dill seeds (optional, for extra flavor)

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Instructions

1. Cook the beets:

   • Boil: Place beets in a pot of water and boil 30–40 minutes until tender.

   • Or roast: Wrap beets in foil and roast at 400°F (200°C) for 40–50 minutes until tender.

   • Let cool, then slice into rounds or wedges.

2. Make the pickling liquid:

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

   • Bring to a gentle boil, then simmer 2–3 minutes.

3. Combine:

   • Place sliced beets in a clean jar or container. Pour hot pickling liquid over the beets until fully covered.

4. Cool and refrigerate:

   • Let the jar cool to room temperature, then seal and refrigerate.

   • Beets will taste great after a few hours, but flavor improves after 1–2 days.

5. Storage:

   • Keep refrigerated for up to 2–3 weeks.

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💡 Tips:

• Add fresh herbs like dill or thyme for extra aroma.

• Use less sugar if you prefer a tangier, more savory pickle.

• Pickled beets are great in salads, sandwiches, or as a healthy snack.

If you want, I can also give a quick 10-minute version that doesn’t require boiling or roasting—super handy for fast pickles.

Do you want me to share that version too?