Healthy Pickled Beets Recipe

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These refrigerator pickled beets are a masterclass in “set it and forget it” nutrition. The addition of apple cider vinegar doesn’t just provide that signature tang; it actually helps stabilize blood sugar levels when eaten alongside a meal.

Since you’re building your recipe collection, I’ve formatted this into a clean, full-recipe card for your records. I’ve also highlighted a “Pro-Tip” for peeling beets without the mess!

Healthy Refrigerator Pickled Beets

A vibrant, tangy, and antioxidant-rich staple for salads and snacks.

  • Prep time: 15 minutes

  • Cook time: 30–40 minutes

  • Yield: Approx. 2 pint jars

  • Shelf Life: Up to 3 weeks (refrigerated)

Ingredients

The Star:

  • 3 to 4 medium fresh beets, scrubbed and stems trimmed to 1 inch

The Pickling Brine:

  • 1 cup apple cider vinegar

  • 1 cup water

  • ½ cup honey (or adjust to taste for a lower-sugar version)

  • 1 tsp sea salt (or to taste)

  • ¼ tsp black pepper

Optional Aromatics (Choose your favorite):

  • 2 cloves garlic, smashed

  • 1 tsp mustard seeds

  • 1 tsp whole peppercorns

  • 2 sprigs fresh dill

  • ½ red onion, thinly sliced

Instructions

  1. Cook the Beets: Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30–40 minutes (or until fork-tender). Alternatively, you can roast them in foil at 400°F (200°C) for 45–60 minutes for a deeper flavor.

  2. Peel and Slice: Drain the beets and run under cold water. Once cool enough to handle, slip the skins off with your thumbs. Slice into ¼-inch rounds or 1-inch cubes.

  3. Prepare the Brine: In a small saucepan, combine the apple cider vinegar, water, honey, salt, and pepper. Bring to a simmer over medium heat, stirring until the honey and salt are fully dissolved. Remove from heat.

  4. Jar It Up: Pack the sliced beets into clean, sterilized glass jars. If using aromatics (garlic, dill, etc.), tuck them into the sides of the jars amongst the beets.

  5. Submerge: Pour the hot brine over the beets, ensuring they are completely covered. Leave about ½ inch of headspace at the top of the jar.

  6. Chill: Let the jars sit at room temperature until cool. Seal with lids and refrigerate.

  7. The Wait: While you can eat them right away, the flavor peaks after 24 to 48 hours.

Health Benefits at a Glance

  • Heart Health: High in dietary nitrates which help dilate blood vessels and support healthy blood pressure.

  • Antioxidant Power: Rich in betalains, which provide the deep red color and offer anti-inflammatory benefits.

  • Low Calorie: Only 55–75 kcal per half-cup serving with zero fat.

Pro-Tips for Success

  • The Peel Trick: To avoid staining your hands, peel the cooked beets under a stream of cool running water or wear kitchen gloves. The skins should slide right off!

  • Sweetener Swap: If you want to make these even lower in points/calories, you can swap the honey for a heat-stable stevia or monk fruit sweetener (start with a small amount and taste as you go).

  • Safety First: Because this is a refrigerator recipe and not a pressure-canned recipe, always keep these stored in the fridge.

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