This recipe offers a healthier twist on traditional pickled beets, using less sugar and incorporating apple cider vinegar for its probiotic benefits. The result is a tangy, vibrant, and nutritious side dish that’s perfect for salads, sandwiches, or as a standalone snack.
Ingredients:
- 2 pounds fresh beets, trimmed and quartered
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 teaspoon dried dill weed
Instructions:
- Prepare the Beets:
- In a large pot, combine the beets with enough water to cover.
- Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until tender.
- Drain the beets and let them cool slightly.
- Make the Pickling Liquid:
- In a medium saucepan, combine the apple cider vinegar, water, honey, salt, peppercorns, bay leaf, and dill weed.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Pickle the Beets:
- Pack the cooled beets into sterilized jars.
- Pour the hot pickling liquid over the beets, ensuring they are completely covered.
- Seal the jars tightly.
- Let it Cure:
- Let the jars cool completely before storing them in a cool, dark place.
- The pickled beets will be ready to enjoy in 2-3 days, but they will continue to improve in flavor over time.
Tips:
- For a more intense beet flavor, consider roasting the beets before pickling.
- Experiment with different herbs and spices to customize the flavor profile.
- To reduce the sodium content, use less salt or a sodium-reduced salt substitute.
- Store the pickled beets in the refrigerator to keep them fresh.
Enjoy these vibrant and flavorful pickled beets as a healthy and delicious addition to your meals!