Healthy Pickled Beets Recipe – Super Easy and Great Tasting (Mediterranean Diet Friendly)

Healthy Pickled Beets Recipe – Super Easy and Great Tasting (Mediterranean Diet Friendly)

This recipe prioritizes natural sweetness and tang, aligning with the Mediterranean diet’s emphasis on whole, unprocessed foods and minimal added sugars.

Yields: Approximately 2 pints

Prep time: 15 minutes

Cook time: 25-35 minutes (plus cooling and chilling time)

Ingredients:

For the Beets:

8 medium fresh beets (about 2-2.5 lbs), tops and root ends trimmed

For the Brine:

1.5 cups apple cider vinegar (or red wine vinegar)

1.5 cups water

1/4 cup pure maple syrup or honey (or adjust to 2 tablespoons for less sweetness, or omit entirely for a truly sugar-free, tangy pickle)

1-1/2 teaspoons whole cloves

1-1/2 teaspoons whole allspice

1 teaspoon black peppercorns

1/2 teaspoon mustard seeds (optional, for extra pickling flavor)

1/2 teaspoon salt (or to taste)

1 bay leaf (optional)

Equipment:

Large pot for cooking beets

Small saucepan for brine

2 (pint-sized) canning jars with lids, sterilized

Instructions:

Prepare the Beets:

Wash the beets thoroughly. Place the trimmed beets in a large pot and cover them with water by about 1 inch.

Bring to a boil, then reduce heat to a simmer. Cook for 20-30 minutes, or until fork-tender. Cooking time will vary depending on the size of the beets.

Drain the beets and let them cool slightly until they are comfortable enough to handle.

Once cooled, the skins should slip off easily. You can use your fingers or a paring knife. Trim off any remaining root or stem bits.

Cut the peeled beets into 1/4 to 1/2-inch slices, wedges, or cubes, as desired. Set aside.

Prepare the Brine:

While the beets are cooking, combine the apple cider vinegar, water, maple syrup/honey (if using), whole cloves, whole allspice, black peppercorns, mustard seeds (if using), salt, and bay leaf (if using) in a small saucepan.

Bring the mixture to a boil over medium-high heat, stirring to dissolve the maple syrup/honey and salt.

Once boiling, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.

Jar the Beets:

Pack the sliced beets tightly into your clean, sterilized pint jars, leaving about 1/2 inch of headspace.

Carefully pour the hot brine over the beets, making sure to distribute the spices evenly between the jars. Ensure the beets are completely submerged in the liquid.

Gently tap the jars on the counter to release any air bubbles. If needed, top off with more brine.

Seal and Chill:

Securely place the lids on the jars.

Allow the jars to cool completely at room temperature.

Once cooled, transfer the pickled beets to the refrigerator.

Storage and Serving:

These pickled beets are best after chilling for at least 24 hours to allow the flavors to fully develop.

Store them in the refrigerator for up to 2-3 weeks.

Serve them as a healthy side dish, on salads, in grain bowls, or as a vibrant addition to any Mediterranean-inspired meal.

Enjoy your truly healthy and delicious pickled beets!