Lightly pickled with apple cider vinegar, these sugar free beets are the perfect way to ensure you have this delicious super food on hand to add to your meals all week!
Course:
Side Dish
Cuisine:
International
Keyword:
easy, Healthy, Pickled Beets, Pickles
Servings: 20
Calories: 33 kcal
Author: Berry Sweet Life
-
6
large beets
beetroot
-
6
tbsp
apple cider vinegar
-
5
tbsp
honey
-
Handful fresh dill
optional
-
Salt & black pepper to taste
-
3 1/2
cups
warm water
-
Place the beets in a large saucepan and cover with water. Simmer on a medium high heat for about 35 mins, or until the beets are cooked through. Take the beets out of the water and allow to cool. Wearing a pair of rubber gloves, pull the skins off the beets with your fingers (they should come off easily) and top and tail them with a sharp knife.
-
Slice the beets into small cubes or rounds. Place them in glass jars with airtight lids. Add a few sprigs of dill in each jar (optional).
-
In a large jug, mix together the apple cider vinegar, honey, salt & pepper, and warm water. Pour into the glass jars until the beets are covered.
-
Store in the fridge overnight for the flavours to infuse, then enjoy!
I would suggest storing these pickled beets in the fridge as they are only lightly pickled.