Low Carb Pickled Beets
Elevate your beet game with this easy and flavorful Low Carb Pickled Beets recipe! Perfect for those watching their sugar intake, this recipe swaps traditional sweeteners for erythritol, creating a healthier yet equally tangy and aromatic brine. Fresh, tender beets are infused with a delightful blend of apple cider vinegar, white vinegar, cinnamon, cloves, mustard seeds, and peppercorns, resulting in a perfectly spiced pickle with a bold, satisfying crunch. Ready in just about an hour and yielding up to 8 servings, these low-carb pickled beets are ideal for salads, charcuterie boards, or as a vibrant, zesty side. Plus, they last up to 4 weeks in the fridge, making them an easy-to-prepare staple. Whether you're low-carb or simply a pickled veggie enthusiast, these flavor-packed beets are sure to become a favorite!
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Recipe Information
Ingredients
- 6 medium-sized fresh beets
- 1.5 cups white vinegar
- 1 cup water
- 0.5 cup apple cider vinegar
- 3 tablespoons erythritol
- 1 tablespoon salt
- 4 pieces whole cloves
- 1 piece cinnamon stick
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
Instructions
Start by thoroughly washing the beets to remove any dirt. Trim the tops and roots, but do not peel them.
In a large pot, place the beets and cover them with water. Bring to a boil over high heat, then reduce the heat and simmer for about 25-30 minutes, or until the beets are tender when pierced with a fork.
Once cooked, drain the beets and allow them to cool until they are comfortable to handle. Peel the beets by gently rubbing the skins off using your hands or a paper towel.
Slice the peeled beets into 1/4 inch thick rounds or quarters, depending on your preference.
In a separate saucepan, combine the white vinegar, water, apple cider vinegar, erythritol, salt, whole cloves, cinnamon stick, mustard seeds, and black peppercorns.
Bring the mixture to a boil over medium-high heat, stirring occasionally until the erythritol and salt dissolve completely.
Once the pickling liquid has reached a boil, remove it from the heat and let it cool slightly for 5 minutes.
Place the sliced beets into sterilized jars, filling them about 3/4 full.
Carefully pour the warm pickling liquid over the beets in each jar, ensuring that the beets are fully submerged.
Seal the jars with airtight lids and let them cool to room temperature.
Once cooled, transfer the jars to the refrigerator and allow the beets to pickle for at least 24 hours before serving for the best flavor.
Store the pickled beets in the refrigerator for up to 4 weeks.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7739 mg | 336% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 56.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3070 mg | 65% | |
*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.
