The key to making the perfect healthy pickled beets is balancing the acidity of the vinegar with the natural sweetness of honey or maple syrup. This not only adds a delightful flavor but also retains the nutritional benefits of beets, which are high in fiber, vitamins, and minerals. By opting for natural sweeteners, this recipe reduces the overall sugar content, making it a healthier alternative to store-bought versions. The addition of whole spices like mustard seeds, coriander seeds, and peppercorns gives the pickles a nuanced flavor profile, turning a simple side dish into a delightful culinary experience.
Ingredients:
- 4 medium beets, scrubbed clean
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup honey or maple syrup (for a natural sweetener)
- 1/2 teaspoon salt
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 2 cloves garlic, peeled and sliced
- 1 bay leaf
- Optional: fresh dill sprigs for added flavor
Instructions:
- Prepare the Beets: Start by washing the beets thoroughly to remove any dirt. Leave about an inch of the stem attached to prevent the beets from bleeding too much while cooking. Place the beets in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 30-40 minutes, or until the beets are fork-tender.
- Peel and Slice the Beets: Once the beets are tender, drain them and let them cool slightly. When they are cool enough to handle, peel the skins off. The skins should slide off easily by rubbing them with your hands. If needed, use a paper towel to help remove the skins. Slice the beets into 1/4-inch thick rounds or wedges, depending on your preference.
- Prepare the Pickling Liquid: In a medium saucepan, combine the apple cider vinegar, water, honey (or maple syrup), and salt. Add the peppercorns, mustard seeds, coriander seeds, garlic, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the honey or maple syrup is fully dissolved.
- Pack the Jars: Sterilize a 1-quart jar or two 1-pint jars by boiling them in water for 10 minutes. While the jars are still hot, pack them with the sliced beets. Add a few sprigs of fresh dill, if desired, to each jar for additional flavor.
- Add the Pickling Liquid: Carefully pour the hot pickling liquid over the beets in the jars, making sure to cover the beets completely. Leave about 1/2 inch of headspace at the top of each jar. Use a clean knife or a bubble remover tool to remove any air bubbles by running it around the inside edge of the jar. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Seal and Store: Place the lids on the jars and screw on the bands until they are finger-tight. Allow the jars to cool to room temperature. Once cooled, refrigerate the pickled beets for at least 24 hours before serving to allow the flavors to meld. These pickled beets will keep in the refrigerator for up to 1 month.
