Keto Pickled Beets
Tangy, vibrant, and perfectly keto-friendly, these Keto Pickled Beets are a delicious low-carb twist on a classic snack or side dish. Made with fresh, tender beets and infused with the flavors of apple cider vinegar, aromatic spices like mustard seeds, cloves, and black peppercorns, and a touch of sweetness from granular erythritol, this recipe delivers on both taste and health benefits. Each jar is brimming with bold flavors while keeping things sugar-free, making it ideal for those following a ketogenic or low-carb lifestyle. With just 15 minutes of prep and a simple technique that highlights the natural earthiness of beets, these refrigerator pickles are perfect as a tangy salad topping, a unique charcuterie board addition, or a satisfying snack. Try them chilled for an irresistible zesty bite that intensifies in flavor over time!
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Ingredients
- 4 pieces medium-sized fresh beets
- 1 cup apple cider vinegar
- 1 cup water
- 0.5 cup granular erythritol
- 1 tablespoon sea salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 4 pieces whole cloves
- 1 piece bay leaf
Directions
Step 1
Begin by thoroughly washing and trimming the beets. Remove any greens, leaving around an inch of the stems. Do not peel the beets.
Step 2
Place the beets in a large pot and cover them with water. Bring to a boil over high heat, then reduce the heat to medium and let the beets simmer for about 45 minutes, or until they are fork-tender.
Step 3
While the beets are cooking, prepare the pickling solution. In a separate saucepan, combine apple cider vinegar, water, granular erythritol, sea salt, whole black peppercorns, mustard seeds, whole cloves, and the bay leaf. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the erythritol.
Step 4
Once the beets are cooked, drain them and allow them to cool for a few minutes. When they are cool enough to handle, peel the beets by gently rubbing off the skins. The skins should come off easily after boiling.
Step 5
Slice the peeled beets into desired shapes—either slices or wedges.
Step 6
Pack the sliced beets into clean, sterilized jars, leaving about 1/2 inch of space at the top.
Step 7
Pour the hot pickling liquid over the beets in the jars, ensuring the beets are completely submerged. Leave the bay leaf and spices distributed among the jars.
Step 8
Seal the jars with airtight lids and let them cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Step 9
Allow the beets to pickle for at least 24 hours in the refrigerator before consuming. The flavor will intensify the longer they sit, becoming more delicious over the next few days.
Step 10
Serve chilled or at room temperature as a side dish, salad topping, or a keto-friendly snack.
Nutrition Facts
| Serving size | (1162.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 308.6 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7420.0mg | 0% |
| Total Carbohydrate 175.6g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 38.0g | |
| Protein 9.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 142.4mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 2005.9mg | 0% |
Source of Calories