Low Sodium Pickled Beetroot
Brighten up your pantry with this Low Sodium Pickled Beetroot recipe, a healthier twist on a classic favorite! Packed with vibrant, nutritious fresh beetroots and infused with the aromatic blend of garlic, dill, mustard seeds, and whole spices like cloves and black peppercorns, this recipe offers a guilt-free way to indulge in tangy pickled goodness. The low sodium content makes it perfect for those watching their salt intake, while the addition of white vinegar and granulated sugar balances the flavors beautifully. Easy to prepare with just 20 minutes of prep time, these ruby red pickles are ideal for salads, sandwiches, or snacking straight from the jar. Enjoy a burst of homemade flavor that’s both heart-healthy and delicious!
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Recipe Information
Ingredients
- 4 medium Fresh beetroots
- 1.5 cups White vinegar
- 1 cup Water
- 0.5 cup Granulated sugar
- 10 whole Black peppercorns
- 1 teaspoon Mustard seeds
- 1 whole Bay leaf
- 2 whole Cloves
- 2 cloves Garlic
- 1 teaspoon Dill weed
Instructions
Begin by washing the beetroots thoroughly under running water to remove any dirt. Cut off the tops and roots.
Place the beetroots in a large pot and cover with water. Bring to a boil over medium-high heat, then lower the heat and simmer for about 20-25 minutes, or until they are tender when pierced with a fork.
Once the beetroots are cooked, drain them and allow them to cool slightly. Use a paper towel or cloth to gently rub off the skins.
While the beetroots are cooling, prepare the pickling solution. In a medium saucepan, combine the white vinegar, water, and sugar. Stir well and bring to a boil over medium heat.
Add the black peppercorns, mustard seeds, bay leaf, cloves, smashed garlic cloves, and dill weed to the vinegar mixture. Stir to combine and let it simmer for 5 minutes to allow the flavors to meld.
Slice the peeled beetroots into 1/4-inch thick rounds or wedges, as preferred.
Carefully pack the beetroot slices into sterilized glass jars, leaving about 1/2 inch of space at the top.
Pour the hot pickling liquid over the beetroots in the jars, making sure the spices are evenly distributed, and the beetroots are fully submerged.
Seal the jars with airtight lids and let them cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving to allow the flavors to develop.
These low sodium pickled beetroots can be stored in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 122.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1510 mg | 32% | |
*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.
