Low Sodium Pickled Beetroot
Brighten your plate and your palate with this vibrant and heart-healthy Low Sodium Pickled Beetroot recipe! Packed with earthy, tender beets and infused with a tangy vinegar brine spiced with black peppercorns, mustard seeds, bay leaves, and cloves, this pickled delight is a flavorful twist on the classic. With minimal sodium and natural sweetness from granulated sugar, it’s perfect for those looking to lower their salt intake without sacrificing taste. Simple to prepare in under an hour, this recipe yields crisp, zesty beets that are perfect for salads, sandwiches, or snacking straight from the jar. Make-ahead friendly, these pickled beets develop even deeper flavors after resting in the fridge for 24 hours, and they can be stored for up to three weeks. Elevate your pantry with this easy, tangy, and low-sodium treat today!
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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
Directions
Step 1
Begin by washing the beetroots thoroughly under running water to remove any dirt. Cut off the tops and roots.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Slice the peeled beetroots into 1/4-inch thick rounds or wedges, as preferred.
Step 7
Carefully pack the beetroot slices into sterilized glass jars, leaving about 1/2 inch of space at the top.
Step 8
Pour the hot pickling liquid over the beetroots in the jars, making sure the spices are evenly distributed, and the beetroots are fully submerged.
Step 9
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.
Step 10
These low sodium pickled beetroots can be stored in the refrigerator for up to 3 weeks.
Nutrition Facts
| Serving size | (1048.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 635.0 |
| Total Fat 2.3g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 290.8mg | 0% |
| Total Carbohydrate 140.3g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 122.6g | |
| Protein 7.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 183.2mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 1509.7mg | 0% |
Source of Calories