Sugar-Free Pickled Beetroot
Delight your taste buds with this vibrant and tangy Sugar-Free Pickled Beetroot recipe, a healthier spin on the classic favorite with no added sugar. Perfectly tender beets are gently simmered, then infused with a zesty pickling liquid featuring white vinegar, garlic, bay leaves, and peppercorns for a bold, natural flavor profile. This recipe is quick to prepare, with earthy, nutrient-rich beets transformed into a versatile side dish or salad topper in just a few simple steps. Customize your jars with a pop of fresh dill for an extra aromatic touch and enjoy this guilt-free condiment after a mere 24-hour marination in your refrigerator. Wholesome, easy, and endlessly tasty, this sugar-free pickled beetroot will be your new go-to for clean, flavorful eating!
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Slice the beets into your preferred size—either rounds, half-moons, or wedges, and place them into clean, sterilized jars.
Step 6
Optionally, add fresh dill to the jars for additional flavor.
Step 7
Pour the slightly cooled pickling liquid over the beetroot slices in the jars, making sure they are fully submerged.
Step 8
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.
Step 9
Your sugar-free pickled beetroot is now ready to be enjoyed as a tangy side dish or vibrant salad addition!
Nutrition Facts
| Serving size | (1799.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 563.2 |
| Total Fat 2.6g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 6707.0mg | 0% |
| Total Carbohydrate 110.3g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 70.2g | |
| Protein 17.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 293.6mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 3863.2mg | 0% |
Source of Calories