Low Sodium Pickled Beets
Elevate your pantry staples with this flavorful recipe for Low Sodium Pickled Beets! Perfect for anyone seeking a healthier twist on traditional pickling, this recipe balances vibrant fresh beets with a tangy, spiced brine featuring white vinegar, sugar, and fragrant spices like cinnamon, cloves, and mustard seeds—all while keeping sodium levels to a minimum. With a quick 15-minute prep time and straightforward cooking steps, you can create jars of beautifully pickled beets that boast rich flavors without added salt. Ideal as a salad topper, a savory side, or a snack straight from the jar, these beet pickles become irresistibly complex after a 24-hour refrigeration period. A wonderful make-ahead treat that captures wholesome, guilt-free goodness!
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Recipe Information
Ingredients
- 4 medium-sized fresh beets
- 1 cup white vinegar
- 1 cup water
- 1 cup sugar
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 piece bay leaf
- 0.25 teaspoon ground cloves
- 1 piece cinnamon stick
Instructions
Remove the beet greens, leaving about an inch of the stem to prevent bleeding.
Thoroughly wash the beets under cold running water to remove dirt.
In a large pot, boil the beets until they are tender (about 30-40 minutes). Test doneness by inserting a fork or skewer into the beets.
Drain the beets and let them cool under cold water. Once cool enough to handle, slip off the skins. Trim ends and cut the beets into slices or wedges.
In a medium saucepan, combine white vinegar, water, and sugar. Stir until the sugar dissolves, then bring to a low boil over medium heat.
Add in the peppercorns, mustard seeds, bay leaf, ground cloves, and cinnamon stick. Allow this mixture to simmer gently for 10 minutes, letting the spices infuse the liquid.
Place the sliced beets into clean, sterilized jars, ensuring they are evenly distributed.
Carefully pour the hot vinegar mixture over the beets, leaving about 1/2 inch of headspace at the top of each jar.
Seal the jars with lids and cool them to room temperature.
Refrigerate the pickled beets for at least 24 hours to develop flavor before serving. These pickled beets will keep in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 39.4 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 310 mg | 7% | |
*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.
