𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗕𝗲𝗲𝘁𝘀 𝗥𝗲𝗰𝗶𝗽𝗲

These Healthy Quick-Pickled Beets are a fantastic, vibrant addition to your culinary rotation. They are naturally fat-free, loaded with antioxidants, and feature a brilliant balance of earthy sweetness and tangy bite.

Ingredients

• The Beets:
  • 2 lbs fresh whole beets (about 4 to 5 medium beets) — choose firm beets with smooth skins.
• The Pickling Brine:
  • 1 cup apple cider vinegar (gives a wonderful fruity tang)
  • 1 cup water
  • 2 tbsp honey or pure maple syrup (keeps it refined-sugar-free)
  • 1 ½ tsp kosher salt or coarse sea salt
• The Aromatics & Spices:
  • 1 small yellow onion or red onion, thinly sliced into half-moons
  • 2 cloves garlic, smashed
  • 1 tsp whole black peppercorns
  • 1 bay leaf
  • ½ tsp whole mustard seeds (optional)

Instructions

1. Cook the Beets

• Trim the leafy greens off the beets, leaving about 1 inch of the stem attached (this keeps them from bleeding too much color/flavor into the water). Wash them thoroughly.
• Place the whole beets in a medium saucepan and cover them with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 30 to 45 minutes (depending on size).
• They are done when a fork slides easily all the way to the center.

2. Peel and Slice

• Drain the hot water and immediately plunge the cooked beets into a bowl of ice water to shock them and stop the cooking.
• Once cool enough to handle, use your hands or a paper towel to simply rub the skins right off—they should slip off easily!
• Slice the peeled beets into ¼-inch rounds, half-moons, or wedges.

3. Make the Pickling Brine

• In a small saucepan, combine the apple cider vinegar, water, honey (or maple syrup), and salt.
• Bring the mixture to a gentle boil over medium heat, stirring just until the salt and sweetener are completely dissolved. Remove from heat.

4. Pack the Jars

• In clean glass mason jars (two pint-sized jars work best), layer your sliced beets tightly along with the sliced onions, smashed garlic, peppercorns, bay leaf, and mustard seeds.

5. Pour and Seal

• Carefully pour the warm pickling brine over the beets and onions, making sure all the vegetables are completely submerged in the liquid.
• Let the jars cool uncovered on the counter to room temperature (about 30 minutes), then secure the lids tightly and place them in the refrigerator.

6. Chill and Marinate

• While you can snack on them after an hour, they taste infinitely better after sitting in the fridge for at least 24 hours as the brine penetrates the beets.

Pro-Tips for Success

• Wear Gloves for Peeling: Beets are notorious for staining fingers a bright magenta! If you want to keep your hands clean, slip on a pair of kitchen gloves while peeling and slicing.
• How Long Do They Last? Because these are stored in the refrigerator, they will keep easily for 3 to 4 weeks, getting more flavorful the longer they sit.
• How to Serve: Toss them into a goat cheese and arugula salad, pile them onto grain bowls, or use them to add a tangy crunch to burgers and wraps!