This wellness-oriented pickled beet recipe marries earthy beetroot with a sweet-sour spiced brine enriched by cloves, cinnamon, and allspice. The result? A vibrant, tangy preserve that supports digestion, boosts skin clarity, and delivers antioxidant benefits. Pickled beets can be enjoyed solo, added to salads, blended into dips, or paired with yogurt or flatbreads.
Rooted in homestead traditions but crafted with Hassan-style flair, this version highlights the functional benefits of beetroot (for liver and skin), gentle spices (for gut health), and a low-sugar approach that keeps the pickles as nourishing as they are delicious.
🥄 INGREDIENTS:
Produce:
- 10 medium beets (fresh, unblemished, scrubbed clean)
- Optional: 1 red onion, thinly sliced (adds flavor and contrast)
Brine:
- 2 cups white vinegar (5% acidity)
- 1 cup water
- ¾ cup raw cane sugar or coconut sugar
- 1 tbsp salt (Himalayan or sea salt preferred)
Spices:
- 1 tsp whole cloves
- 1 tsp whole allspice
- 1 cinnamon stick (or ½ tsp ground cinnamon)
- Optional: 1 tsp fennel seeds or crushed cardamom pods (for floral depth)
For Canning:
- 5–6 sterilized mason jars with lids
- Cheesecloth or strainer for spice infusion
👨🍳 INSTRUCTIONS:
Step 1: Cook & Prep Beets
- Trim beet tops, leaving about an inch of stems.
- Place in a large pot, cover with water, and simmer for 35–40 minutes until tender.
- Drain, cool slightly, then rub off skins using clean hands or a paring knife.
- Slice beets into ¼-inch rounds or wedges. Optional: slice onions if using.
Step 2: Prepare the Spiced Brine
- In a saucepan, combine vinegar, water, sugar, and salt.
- Add spices (cloves, allspice, cinnamon, optional fennel or cardamom).
- Simmer for 10 minutes to allow flavors to infuse.
- Strain spices using cheesecloth or fine strainer if a clear brine is desired.
Step 3: Sterilize & Pack Jars
- Sterilize mason jars and lids in boiling water for 10 minutes.
- Fill jars with beet slices (and onion, if using), packing tightly but leaving ½ inch headspace.
- Carefully pour hot brine over beets, ensuring they are submerged.
Step 4: Seal & Process
- Remove air bubbles with a clean utensil. Wipe jar rims clean.
- Seal jars with lids and bands finger-tight.
- Process jars in boiling water bath for 30 minutes — jars should be fully submerged.
- Remove carefully and place on towel to cool. Listen for the satisfying “pop” indicating a proper seal.
Step 5: Rest & Store
- Let jars rest for 24 hours. Check seals by pressing lid center — it should not spring back.
- Label and store sealed jars in a cool, dark place.
- Flavor improves over 2–3 weeks, and sealed jars last up to 12 months.
🌿 WELLNESS HIGHLIGHTS:
- Beetroot: Boosts liver detoxification, enhances skin clarity, improves circulation
- Cinnamon & Clove: Anti-inflammatory, antimicrobial, aid in digestion
- Apple cider vinegar substitution: Adds probiotics and alkalizing touch
- Coconut sugar: Provides minerals and gentler blood sugar response
🥗 Serving Suggestions:
- Slice and serve on wellness grain bowls with lentils, yogurt, and greens
- Pair with turmeric flatbreads or cardamom-infused hummus
- Chop into salads with mint, cumin, and citrus vinaigrette