This healthy 5-ingredient sugar-free pickled beet is a versatile side dish for the superfood. The goodness-packed beet is definitely a vegetable we want to add to our diet regularly, and this is a healthy and easy way to do it. A little messy, yes, but it's worth it!
If you have a little time, I have the perfect time-filler for you - 5 Ingredients Healthy Pickled Beets Made with Apple Cider Vinegar and No Sugar! Just under an hour in the kitchen, and you'll have pickled beets for weeks.
I'm really fond of beets, we call it beetroot from where I come from, but I don't agree with calling it beets... Seems like a friendlier name to them.
* Ingredients :
° 10 lb (4.5 kg) beetroot bag
° 625 ml (2 12 cups) vinegar
° 180 ml of water
° 375 ml (1 12 cups) brown sugar
* Directions :
Brush the beets, reserving the peel and a piece of the stem. Separate the large beets from the small.
Put the large beets in a large saucepan and the small beets in another saucepan. Fill both pans with water and bring to a boil. Simmer, over low heat, until softened, 1 hour 30 minutes for large beets and 1 hour for small beets. Remove from heat. Strain and leave to cool.
Beets also can be cooked in a press cooker (presto) in a small water (2 cm - 3/4 inch). It taking 21 min for large beets also 15 min for little beets.
Wear gloves to peel the beets and cut them into slices or cubes.
Place the beets in mason jars that have been heated in the oven at 65°C (150°F).
For the marinade, bring vinegar, water, and brown sugar to a boil. Boil for 5 minutes.
Pour the boiling liquid into the jars and close the lid immediately.
Enjoy !
This healthy 5-ingredient sugar-free pickled beet is a versatile side dish for the superfood. The goodness-packed beet is definitely a vegetable we want to add to our diet regularly, and this is a healthy and easy way to do it. A little messy, yes, but it's worth it!
If you have a little time, I have the perfect time-filler for you - 5 Ingredients Healthy Pickled Beets Made with Apple Cider Vinegar and No Sugar! Just under an hour in the kitchen, and you'll have pickled beets for weeks.
I'm really fond of beets, we call it beetroot from where I come from, but I don't agree with calling it beets... Seems like a friendlier name to them.
* Ingredients :
° 10 lb (4.5 kg) beetroot bag
° 625 ml (2 12 cups) vinegar
° 180 ml of water
° 375 ml (1 12 cups) brown sugar
* Directions :
Brush the beets, reserving the peel and a piece of the stem. Separate the large beets from the small.
Put the large beets in a large saucepan and the small beets in another saucepan. Fill both pans with water and bring to a boil. Simmer, over low heat, until softened, 1 hour 30 minutes for large beets and 1 hour for small beets. Remove from heat. Strain and leave to cool.
Beets also can be cooked in a press cooker (presto) in a small water (2 cm - 3/4 inch). It taking 21 min for large beets also 15 min for little beets.
Wear gloves to peel the beets and cut them into slices or cubes.
Place the beets in mason jars that have been heated in the oven at 65°C (150°F).
For the marinade, bring vinegar, water, and brown sugar to a boil. Boil for 5 minutes.
Pour the boiling liquid into the jars and close the lid immediately.
Enjoy !
