Low Fat Pickled Beetroot
Discover the vibrant, tangy delight of homemade Low Fat Pickled Beetroot—perfect for adding a burst of flavor to salads, sandwiches, or as a standalone snack. This easy recipe features fresh, tender beets simmered until perfectly cooked, then infused with a zesty pickling brine made from white vinegar, mustard seeds, cloves, and bay leaves. With minimal sugar and no oil, it's a healthier take on traditional pickled vegetables, offering a low-fat, high-flavor option that's both nutritious and delicious. Ready in just over an hour and packed with natural goodness, this recipe yields jars of deeply-hued pickled beets to enjoy for weeks. Ideal for meal prep or gifting, these pickled beets are a must-try for anyone seeking a quick, healthy, and flavorful way to enjoy a classic favorite.
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Recipe Information
Ingredients
- 1000 grams fresh beetroots
- 400 milliliters white vinegar
- 300 milliliters water
- 100 grams granulated sugar
- 15 grams salt
- 5 grams black peppercorns
- 3 pieces bay leaves
- 5 grams mustard seeds
- 3 pieces cloves
Instructions
Thoroughly wash the beetroots to remove any dirt. Do not peel them yet as this helps to retain their vibrant color during cooking.
Place the beetroots in a large pot and cover them with water. Bring to a boil and reduce to a simmer. Cook until the beetroots are tender, approximately 45-60 minutes depending on their size.
Once cooked, drain the beetroots and allow them to cool slightly until they are safe to handle. Use gloves to prevent staining your hands.
Peel the beetroots by gently rubbing the skins off with your hands or using a small knife. Slice the beetroots into evenly sized rounds or wedges, based on preference.
In a separate saucepan, combine the white vinegar, water, sugar, and salt. Add the black peppercorns, bay leaves, mustard seeds, and cloves to the mixture.
Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely.
Place the sliced beetroots into sterilized jars, packing them tightly but ensuring there's room for the liquid.
Pour the hot vinegar mixture over the beetroots, ensuring they are fully submerged, and leave about 1/2 inch of headspace at the top of each jar.
Seal the jars with sterilized lids. Let cool to room temperature, then store in the refrigerator.
Allow the beetroots to pickle for at least 24 hours before serving for optimal flavor. They can be stored in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6715 mg | 292% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 168.2 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3724 mg | 79% | |
*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.
