Sugar-Free Pickled Beetroot
Elevate your preservation game with this vibrant Sugar-Free Pickled Beetroot recipe, a healthier twist on classic pickling that retains all the tangy goodness without added sugar. Using wholesome ingredients like fresh beetroot, aromatic bay leaves, black peppercorns, and garlic cloves, this recipe creates a deeply flavorful brine with the perfect balance of tartness from white vinegar and savory hints of dill (optional). Crafted with simplicity, it only takes 20 minutes of prep time and a quick simmer to create a jar of pickled perfection. Whether served alongside hearty roasted meats, added to salads for a burst of color, or enjoyed as a nutrient-packed snack, these pickled beets are a must-have in any kitchen pantry. Plus, their sugar-free nature makes them suitable for a variety of dietary preferences. A delightful blend of bold flavors and healthy eating, prepare these tangy beetroot slices to enjoy the benefits of homemade goodness!
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Recipe Information
Ingredients
- 1000 grams Beetroot
- 500 milliliters White vinegar
- 250 milliliters Water
- 15 grams Salt
- 10 grams Black peppercorns
- 2 pieces Bay leaves
- 2 pieces Garlic cloves
- 10 grams Fresh dill (optional)
Instructions
Start by washing the beetroot thoroughly under running water to remove any dirt. Trim the leaves, leaving about 1 inch of the stalk attached to prevent bleeding while cooking.
Place the beetroot in a large pot and cover them with water. Bring to a boil on high heat, then reduce the heat to medium and let it simmer for about 30-40 minutes, or until the beetroots are tender when pierced with a fork.
While the beetroots are cooking, prepare the pickling liquid. In a separate pot, combine the white vinegar, 250 ml of water, salt, black peppercorns, bay leaves, and peeled garlic cloves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes. Remove from heat and set aside to cool slightly.
Once the beetroots are cooked, drain them and allow them to cool enough to handle. Use a paper towel or your fingers to rub off the skins gently. They should slide off easily.
Slice the beets into your preferred size—either rounds, half-moons, or wedges, and place them into clean, sterilized jars.
Optionally, add fresh dill to the jars for additional flavor.
Pour the slightly cooled pickling liquid over the beetroot slices in the jars, making sure they are fully submerged.
Seal the jars tightly and let them cool to room temperature. Once cooled, refrigerate the jars and allow the beets to pickle for at least 24 hours before enjoying. For fuller flavor, let them sit for 3 days.
Your sugar-free pickled beetroot is now ready to be enjoyed as a tangy side dish or vibrant salad addition!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6707 mg | 292% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 70.2 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3863 mg | 82% | |
*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.
