Absolutely! Pickled beets are vibrant, tangy, and packed with nutrients, plus they’re much healthier when you control the sugar and salt. Here’s a simple recipe:
Healthy Pickled Beets
Ingredients (makes ~4 cups)
- 4 medium fresh beets, washed and trimmed
- 1 cup apple cider vinegar
- ½ cup water
- 2–3 tbsp honey or maple syrup (adjust to taste)
- 1 tsp salt (or to taste)
- 1 tsp whole black peppercorns
- 1–2 garlic cloves, peeled and lightly smashed
- Optional: 1 small cinnamon stick, 2–3 whole cloves, or fresh herbs like dill
Instructions
Step 1: Cook the Beets
- Place beets in a pot of water and bring to a boil.
- Simmer 25–40 minutes, until a fork easily pierces the beets.
- Drain and let cool slightly.
- Peel the skins off (they should slip off easily).
- Slice beets into thin rounds or wedges, as preferred.
Step 2: Make the Pickling Liquid
- In a small saucepan, combine vinegar, water, honey, salt, and optional spices.
- Bring to a simmer until honey dissolves, about 3–5 minutes.
Step 3: Pickle the Beets
- Place beet slices in a clean jar.
- Add garlic, peppercorns, and any optional spices/herbs.
- Pour hot pickling liquid over the beets, covering them completely.
- Let cool to room temperature, then seal the jar.
Step 4: Refrigerate
- Refrigerate for at least 24 hours before eating—the flavor improves over 2–3 days.
- Stored in the fridge, pickled beets last up to 2–3 weeks.
Tips for Extra Flavor
- Add a slice of orange or lemon for a citrusy twist
- Use balsamic vinegar instead of apple cider vinegar for a sweeter depth
- Add fresh dill for a classic Eastern European flavor
💡 Health Tip: Beets are rich in fiber, antioxidants, and nitrates that support heart health, and using minimal added sugar keeps these pickles healthy.
I can also give a quick “oven-roasted pickled beets shortcut” if you want a faster version without boiling.
Do you want me to do that?
