Healthy Pickled Beets Recipe
Ingredients
Beets
- 6–8 medium fresh beets
- Water (for boiling)
Pickling Brine
- 1 cup apple cider vinegar
- ½ cup water
- 2–4 tbsp honey (or skip for sugar-free)
- 1 tbsp salt
- 1 tsp black peppercorns
- 1–2 bay leaves (optional)
- 2 cloves garlic, sliced (optional)
Instructions
1. Cook the beets
- Wash beets well (don’t peel yet)
- Boil in water for 35–45 minutes until fork-tender
- Let them cool, then peel (skin comes off easily)
2. Slice
- Cut beets into slices or cubes
- Place into clean glass jars
3. Make the brine
- In a small pot, mix: vinegar + water + salt + honey + spices
- Bring to a light boil, then turn off heat
4. Pickle the beets
- Pour hot brine over beets in jars
- Make sure beets are fully covered
- Close lids
5. Rest time
- Refrigerate at least 24 hours
- Best flavor after 2–3 days
Storage
- Keep in fridge
- Lasts about 2–3 weeks
Tips
- Add onions or mustard seeds for extra flavor
- Roasting beets instead of boiling gives a sweeter taste
- Use gloves to avoid staining hands