Easy Healthy Pickled Beets Recipe
These refrigerator pickled beets are naturally sweet, tangy, and loaded with flavor — no canning needed. Just boil (or roast), slice, brine, and chill. That’s it!
✅ Ingredients:
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4 medium beets, scrubbed clean
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1 cup apple cider vinegar (or white vinegar)
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1/2 cup water
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2–3 tablespoons honey or maple syrup (adjust for sweetness preference — or skip for sugar-free)
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1/2 teaspoon salt
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1/4 teaspoon black pepper (optional)
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1–2 garlic cloves, thinly sliced (optional)
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1–2 sprigs of fresh herbs like dill or thyme (optional)
👨🍳 Instructions:
1. Cook the Beets
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Boil: Place beets in a pot, cover with water, and simmer for 30–40 minutes until fork-tender.
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OR Roast: Wrap in foil and bake at 400°F (200°C) for 45–60 minutes.
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Let cool, then peel (skins should rub off easily). Slice into rounds or wedges.
2. Make the Pickling Brine
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In a small saucepan, combine vinegar, water, honey (or maple syrup), salt, and optional black pepper and garlic.
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Bring to a light simmer, stir to dissolve, then remove from heat.
3. Pack and Pour
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Place beet slices into a clean 1-quart glass jar or two pint jars.
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Tuck in herbs if using.
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Pour warm brine over the beets, ensuring they’re completely covered.
4. Chill and Store
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Let the jar cool to room temperature.
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Seal with a lid and refrigerate.
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Allow at least 24 hours for the flavors to develop — even better after 2–3 days!
🧊 Storage:
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Keeps well in the refrigerator for up to 2 weeks.
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Great in salads, with grilled meats, or on their own!
💡 Tips & Variations:
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Try golden beets for a milder flavor and a beautiful color contrast.
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Skip the sweetener for a low-carb/keto version.
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Add a pinch of red pepper flakes for a spicy kick.
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Love spice? Add a few mustard seeds or a clove.