Healthy Pickled Beets Recipe

Cook the Beets

Boil, steam, or roast beets until fork-tender (about 30–45 minutes depending on size).

Let them cool, then peel and slice into 1/4-inch rounds or wedges.

Prepare the Pickling Brine

In a small saucepan, combine vinegar, water, honey (or maple syrup), salt, peppercorns, and any optional spices.

Bring to a gentle simmer, then remove from heat.

Assemble

Pack the sliced beets into a clean glass jar.

Pour the warm brine over the beets, ensuring they’re fully submerged.

Refrigerate

Let cool to room temperature, seal the jar, and refrigerate.

Allow at least 2 hours (preferably overnight) for flavors to develop.

Tips:
Lasts in the fridge for up to 2 weeks.

Use gloves when peeling beets to avoid staining your hands.

Add thinly sliced red onions or fresh dill for extra flavor!