Pickled Beets

Pickled Beets

Three ingredient pickled beets.  Beets are a staple in our house.  Not only are they delicious but they are an incredibly healthy super food.  Here is a quick explanation of how I prepare and make my beets.

I leave the skins on nearly all my veggies. There is no need to skin beets and the skin is very healthy as well.  The use of apple cider vinegar brings a sweetness so sugar is not needed. There is also no salt in this.

In this example, I used Golden Beets. They are milder than red beets and provide beta-carotene.

1-quart mason jar 
Apple Cider Vinegar 
Medium saucepan 
Filtered water

Set your empty mason jar next to your cutting board.

Cut the stems off of the beets and put them in a colander.  Wash them very well as most have residual dirt on them.

Cut the stems into 1″ pieces.  The leaves get rough chopped.

As you cut your beets, stems, and leaves add them to the mason jar.

Once the mason jar is full, add filtered water until it reaches the top of the jar.

This is how you know how much water is needed.

Pour the jar into a medium saucepan.  Now add 1-2 cups more filtered water to make sure the beets are covered with an extra 2″ or so of water.

Bring them to a boil. Cover, reduce to a simmer and cook for 12 minutes.

Once done, remove from the heat and add ¼ cup apple cider vinegar.  We like it to be more acidic so I started adding a ½ cup.

Let it cool to room temperature.

Spoon the beets, stems, and leaves back into the mason jar.

Then carefully pour the liquid from the pan into the jar. You might end up with extra liquid that won’t fit in the jar.  Drink it, don’t throw it away.

Always remember to drink the beet juice.  A percentage of the nutrients from the beets will be in the juice.  Plus it’s delicious.

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