🥗 Healthy Pickled Beets (No-Refined-Sugar)
Makes: 2–3 jars (pint-size)
Style: Light, tangy, naturally sweet
Ingredients
For the beets
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2–3 lbs fresh beets
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Water for boiling/roasting
For the brine
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1 cup apple cider vinegar (or white vinegar)
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1 cup water
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2–3 tbsp honey or maple syrup (adjust to taste; optional for a lightly sweet brine)
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1–2 garlic cloves, sliced (optional)
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½ tsp whole black peppercorns
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½ tsp mustard seeds (optional)
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½–1 tsp salt (use less for low-sodium)
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1 small bay leaf per jar (optional)
Instructions
1. Cook the beets
Choose one method:
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Boil: Cover whole beets in water, simmer 30–45 minutes until fork-tender.
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Roast (best flavor): Wrap in foil or place in covered dish, bake at 400°F (205°C) for 45–60 minutes.
Cool slightly, then peel (skins slide off easily).
Slice into rounds, cubes, or wedges.
2. Make the healthy brine
In a pot, combine:
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Vinegar
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Water
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Honey/maple
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Salt
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Peppercorns + mustard seeds
Heat until just simmering. Turn off heat.
3. Pack the jars
Fill clean jars with:
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Sliced/cubed beets
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Garlic + bay leaf (optional)
Pour hot brine over the beets, leaving ½ inch of space.
4. Chill + marinate
Let cool to room temperature, seal, and refrigerate at least 24 hours.
Flavor improves after 2–3 days.
Keeps in the refrigerator for 3–4 weeks.
Tips for Healthiest Pickled Beets
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Skip sugar entirely if you like them sharp and tangy.
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Use golden beets for less earthy flavor.
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Add fresh dill or ginger for extra antioxidant flavor.
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Use raw apple cider vinegar for probiotic benefits (flavor is stronger).
Want variations?
I can give:
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Spicy pickled beets
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No-salt version
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Mediterranean herb version
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Canning-safe version (long shelf-stable)
Just tell me!
