❤️ Easy Healthy Pickled Beets
Prep time: 10 minutes
Cook time: 35–45 minutes
Total time: ~1 hour
Yield: 2 medium jars
✅ Ingredients
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4 medium beets, scrubbed and trimmed
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1 cup apple cider vinegar (or white vinegar)
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1 cup water
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2 tbsp honey or maple syrup (adjust to taste)
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1 tsp salt
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½ tsp black peppercorns (optional)
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1 small bay leaf (optional)
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Optional flavor add-ins:
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1 clove garlic
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Few slices fresh ginger
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½ tsp mustard seeds
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Dill sprigs
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🔥 Instructions
1️⃣ Cook the Beets
Boil:
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Place beets in a pot, cover with water.
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Boil 35–45 minutes until fork-tender.
OR Roast (More Flavor):
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Wrap beets in foil, roast at 200°C / 400°F for 45–60 minutes.
Let cool, then peel and slice.
2️⃣ Make the Pickling Brine
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In a saucepan, combine vinegar, water, honey/maple syrup, salt, and spices.
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Bring to a gentle simmer for 3–5 minutes, stirring until dissolved.
3️⃣ Pickle the Beets
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Pack sliced beets into clean jars.
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Pour hot brine over beets until fully submerged.
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Cool to room temperature, then seal and refrigerate.
4️⃣ Chill & Enjoy
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Ready in 24 hours
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Best flavor after 2–3 days
🥗 Serving Ideas
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Toss into salads
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Add to grain bowls
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Pair with goat cheese
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Serve with grilled meats
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Eat straight from the jar 😄
❓ Q&A
Q: How long do pickled beets last?
A: Up to 3–4 weeks in the refrigerator.
Q: Can I make them sugar-free?
A: Yes—skip sweetener or use a pinch of stevia.
Q: Do I need to sterilize jars?
A: Not for fridge pickles. Just use clean jars.
Q: Are pickled beets healthy?
A: Yes! They’re rich in fiber, antioxidants, and gut-friendly compounds.
Q: Can I use canned beets?
A: Yes—skip the cooking step and go straight to pickling.
Q: Why are my beets too vinegary?
A: Add more water or a touch more sweetener to balance.