Here’s a clean, healthy pickled beets recipe that keeps things bright and not overly sweet.
🫙 Healthy Pickled Beets
Ingredients
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4 medium beets
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1 cup apple cider vinegar
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1 cup water
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1–2 tbsp honey or maple syrup (optional; adjust to taste)
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½ tsp sea salt
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½ tsp whole black peppercorns
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1 small bay leaf
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½ tsp mustard seeds (optional)
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1 small clove garlic or a few slices of red onion (optional)
Instructions
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Cook the beets
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Scrub beets and trim ends.
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Boil or roast until fork-tender (30–40 min boiling, ~45 min roasting at 400°F).
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Cool slightly, then peel and slice or cube.
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Make the brine
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In a saucepan, combine vinegar, water, honey/maple (if using), salt, peppercorns, bay leaf, and mustard seeds.
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Bring to a gentle simmer for 5 minutes, then remove from heat.
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Pickle
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Place beets (and garlic/onion if using) in a clean glass jar.
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Pour warm brine over beets until fully submerged.
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Let cool, then seal and refrigerate.
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Chill & enjoy
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Ready in 24 hours, but best after 2–3 days.
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🌱 Health Notes
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Apple cider vinegar supports digestion
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Beets = fiber, folate, and nitric oxide goodness
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Light sweetness keeps blood sugar friendly
Flavor Variations
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No-sugar: Skip honey/maple completely
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Citrusy: Add orange peel or lemon zest
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Spicy: Toss in red pepper flakes
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Herby: Dill or thyme works beautifully
They’ll keep 2–3 weeks refrigerated (no canning needed).
Want a version for blood pressure support, fermented pickles, or Mediterranean bowls?