Healthy Pickled Beets Recipe

2. Slice the Beets

• Cut into rounds, wedges, or cubes—your choice.

3. Make the Brine

1. In a small pot, combine vinegar, water, honey/maple syrup, and salt.

2. Heat until it reaches a gentle simmer and everything dissolves.

3. Add garlic, peppercorns, or bay leaf if using.

4. Remove from heat.

4. Pickle

1. Pack the sliced beets into a clean glass jar.

2. Pour the warm brine over top, fully submerging the beets.

3. Seal and let cool to room temperature.

5. Chill

• Refrigerate at least 12 hours (better after 24–48 hours).

How Long Do They Keep?

• Up to 3–4 weeks refrigerated (these are refrigerator pickles, not canned).

Tips for Extra Flavor

✔ Add sliced red onions
✔ Add a pinch of mustard seeds
✔ Use golden beets for a sweeter, milder version
✔ Reduce sweetener for ultra-tangy pickles