Keto Pickled Beets
Indulge in the vibrant tang of **Keto Pickled Beets**, a nutrient-dense, sugar-free spin on classic pickled vegetables that's perfect for your low-carb lifestyle. This recipe transforms fresh, tender beets into a flavorful masterpiece, infused with the aromatic essence of apple cider vinegar, mustard seeds, cloves, and a hint of sweetness from granular erythritol. With a simple stovetop preparation and overnight pickling, these beets offer a delightful balance of earthy and tart notes while remaining keto-friendly. Serve them chilled as a refreshing side dish, a bold addition to salads, or a nutritious snack that’s sure to brighten up your meals. Make the most of their intensifying flavors as they sit, delivering unmatched taste with every bite.
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Recipe Information
Ingredients
- 4 pieces medium-sized fresh beets
- 1 cup apple cider vinegar
- 1 cup water
- 0.5 cup granular erythritol
- 1 tablespoon sea salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 4 pieces whole cloves
- 1 piece bay leaf
Instructions
Begin by thoroughly washing and trimming the beets. Remove any greens, leaving around an inch of the stems. Do not peel the beets.
Place the beets in a large pot and cover them with water. Bring to a boil over high heat, then reduce the heat to medium and let the beets simmer for about 45 minutes, or until they are fork-tender.
While the beets are cooking, prepare the pickling solution. In a separate saucepan, combine apple cider vinegar, water, granular erythritol, sea salt, whole black peppercorns, mustard seeds, whole cloves, and the bay leaf. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the erythritol.
Once the beets are cooked, drain them and allow them to cool for a few minutes. When they are cool enough to handle, peel the beets by gently rubbing off the skins. The skins should come off easily after boiling.
Slice the peeled beets into desired shapes—either slices or wedges.
Pack the sliced beets into clean, sterilized jars, leaving about 1/2 inch of space at the top.
Pour the hot pickling liquid over the beets in the jars, ensuring the beets are completely submerged. Leave the bay leaf and spices distributed among the jars.
Seal the jars with airtight lids and let them cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Allow the beets to pickle for at least 24 hours in the refrigerator before consuming. The flavor will intensify the longer they sit, becoming more delicious over the next few days.
Serve chilled or at room temperature as a side dish, salad topping, or a keto-friendly snack.
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7420 mg | 323% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 38.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
