⏱ Prep Time
15 minutes
🔥 Cook Time
40–45 minutes
🍽 Makes
About 2 jars
🥕 Ingredients
- 8 medium fresh beets
- 1 cup vinegar (white or apple cider)
- ¼ cup sugar substitute (Swerve or monk fruit)
- 1½ tsp whole cloves
- 1½ tsp whole allspice
- ½ tsp salt
👩🍳 Instructions
1️⃣ Cook the Beets
- Wash beets and trim stems (leave a little to prevent bleeding).
- Boil in water for 30–40 minutes until fork-tender.
- Drain, cool slightly, then peel and slice or cube.
2️⃣ Make the Pickling Brine
- In a saucepan, combine vinegar, sugar substitute, cloves, allspice, and salt.
- Bring to a gentle boil.
- Simmer 5 minutes to infuse the spices.
3️⃣ Pickle
- Place sliced beets into clean jars or a heatproof container.
- Pour hot brine over beets, making sure they’re fully submerged.
4️⃣ Cool & Chill
- Let cool to room temperature.
- Cover and refrigerate at least 24 hours before eating (best flavor after 2–3 days).
⭐ Tips & Variations
- Less spice: Tie cloves & allspice in cheesecloth for easy removal.
- Extra flavor: Add a cinnamon stick or bay leaf.
- Sweeter taste: Increase sugar substitute slightly (some brands are less sweet).
- Storage: Keeps in the fridge 2–3 weeks.
🍽 How to Use
- Toss into salads
- Serve with grilled meats
- Add to sandwiches or wraps
- Pair with goat cheese or feta
