Pickled beets are a delightful way to preserve the earthy sweetness of fresh beets while infusing them with tangy, aromatic flavors. This healthy pickled beet recipe uses natural sweeteners like honey or maple syrup and incorporates spices like peppercorns and mustard seeds to create a complex, flavorful brine.
Ingredients:
- 3-4 medium-sized beets
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
- 2 cloves garlic, peeled and sliced
- 1 small red onion, thinly sliced (optional)
Instructions:
- Prepare the Beets: Wash the beets thoroughly, then place them in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for about 30-40 minutes, or until the beets are tender when pierced with a fork. Remove from heat, drain, and let cool.
- Peel and Slice Beets: Once cooled, peel the beets by rubbing the skins off with your hands or a paper towel. Slice the beets into thin rounds or wedges, as preferred.
- Make the Brine: In a medium saucepan, combine the apple cider vinegar, water, honey (or maple syrup), salt, peppercorns, mustard seeds, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the sliced garlic and red onion (if using) to the brine.
- Pack the Jars: Sterilize your jars and lids. Pack the sliced beets into the jars, leaving about 1/2 inch of headspace. Pour the hot brine over the beets, making sure they are completely submerged. Remove any air bubbles by gently tapping the jars and adjusting the contents as needed.
- Seal and Store: Wipe the rims of the jars clean and place the lids on tightly. Allow the jars to cool to room temperature before refrigerating. Let the beets pickle for at least 24 hours before serving for best flavor. They can be stored in the refrigerator for up to 2 months.
