Low Sodium Pickled Beets
Transform your salads, snacks, and sides with the irresistible tang of these Low Sodium Pickled Beets, a heart-healthy twist on a classic favorite. This recipe highlights the natural sweetness of tender, freshly boiled beets, balanced with a vibrant brine of white vinegar, sugar, and a medley of warming spices like cinnamon, cloves, and mustard seeds. With no added salt, this low sodium option is perfect for those looking to reduce sodium intake without sacrificing flavor. Simple to prepare in under an hour, these pickled beets develop their full zest after just 24 hours of refrigeration and can be enjoyed for up to a month. Whether served as a colorful addition to charcuterie boards or a tangy topping for leafy greens, these pickled beets are as versatile as they are delicious.
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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
Directions
Step 1
Remove the beet greens, leaving about an inch of the stem to prevent bleeding.
Step 2
Thoroughly wash the beets under cold running water to remove dirt.
Step 3
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.
Step 4
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.
Step 5
In a medium saucepan, combine white vinegar, water, and sugar. Stir until the sugar dissolves, then bring to a low boil over medium heat.
Step 6
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.
Step 7
Place the sliced beets into clean, sterilized jars, ensuring they are evenly distributed.
Step 8
Carefully pour the hot vinegar mixture over the beets, leaving about 1/2 inch of headspace at the top of each jar.
Step 9
Seal the jars with lids and cool them to room temperature.
Step 10
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
| Serving size | (1231.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1110.5 |
| Total Fat 3.0g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 441.4mg | 0% |
| Total Carbohydrate 256.8g | 0% |
| Dietary Fiber 18.0g | 0% |
| Total Sugars 236.9g | |
| Protein 9.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 170.3mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 2020.5mg | 0% |
Source of Calories