Low Carb Pickled Beets
Add a flavorful twist to your low-carb lifestyle with these irresistible Low Carb Pickled Beets! This recipe takes traditional pickled beets and transforms them into a keto-friendly delight by swapping sugar for erythritol, a natural low-carb sweetener. Fresh, tender beets are simmered to perfection before being infused with a tangy blend of white and apple cider vinegar, aromatic spices like whole cloves and cinnamon, and a hint of mustard seeds for added depth. Perfect as a vibrant side dish, salad topping, or snack, these pickled beets are quick to prepare and store beautifully in the fridge for up to four weeks. With bold flavors, vibrant colors, and a guilt-free ingredient list, these Low Carb Pickled Beets are sure to become a household favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 medium-sized fresh beets
- 1.5 cups white vinegar
- 1 cup water
- 0.5 cup apple cider vinegar
- 3 tablespoons erythritol
- 1 tablespoon salt
- 4 pieces whole cloves
- 1 piece cinnamon stick
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
Directions
Step 1
Start by thoroughly washing the beets to remove any dirt. Trim the tops and roots, but do not peel them.
Step 2
In a large pot, place the beets and cover them with water. Bring to a boil over high heat, then reduce the heat and simmer for about 25-30 minutes, or until the beets are tender when pierced with a fork.
Step 3
Once cooked, drain the beets and allow them to cool until they are comfortable to handle. Peel the beets by gently rubbing the skins off using your hands or a paper towel.
Step 4
Slice the peeled beets into 1/4 inch thick rounds or quarters, depending on your preference.
Step 5
In a separate saucepan, combine the white vinegar, water, apple cider vinegar, erythritol, salt, whole cloves, cinnamon stick, mustard seeds, and black peppercorns.
Step 6
Bring the mixture to a boil over medium-high heat, stirring occasionally until the erythritol and salt dissolve completely.
Step 7
Once the pickling liquid has reached a boil, remove it from the heat and let it cool slightly for 5 minutes.
Step 8
Place the sliced beets into sterilized jars, filling them about 3/4 full.
Step 9
Carefully pour the warm pickling liquid over the beets in each jar, ensuring that the beets are fully submerged.
Step 10
Seal the jars with airtight lids and let them cool to room temperature.
Step 11
Once cooled, transfer the jars to the refrigerator and allow the beets to pickle for at least 24 hours before serving for the best flavor.
Step 12
Store the pickled beets in the refrigerator for up to 4 weeks.
Nutrition Facts
| Serving size | (1595.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 470.9 |
| Total Fat 2.9g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7739.4mg | 0% |
| Total Carbohydrate 120.4g | 0% |
| Dietary Fiber 25.3g | 0% |
| Total Sugars 56.3g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.1mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 3070.3mg | 0% |
Source of Calories