Clean and Tangy Pickled Beets
May 11, 2025
I use this Monk Fruit/ Allulose sweetener blend https://amzn.to/43c9Zb9
The Apple Cider Vinegar I use is this https://amzn.to/44tvjex
The Apple Cider Vinegar I use is this https://amzn.to/44tvjex
Persons
7
Serving Size
1 pint size jars
Notes
Experience the pure, vibrant flavor of pickled beets, crafted with a simple yet delightful brine. These ruby-red gems are pickled to perfection using the tangy zest of apple cider vinegar, balanced by the natural sweetness of a monk fruit and allulose blend. The clean taste of water and a touch of salt enhance the earthy sweetness of the beets, creating a crisp and refreshing pickle without any added refined sugar.
Ingredients
- 10 pounds fresh beets
- 3 cups apple cider vinegar
- 2 cups monk fruit/ allulose blend sweetener
- 4 cups water
- 1 1/2 tsp salt
Instructions
- Wash and sterilize the jars, lids, and rings
- Trim off tops of beets and wash
- Fill large stock pot with 3/4 full of water and cook for 15-20 minutes, until beets are tender OR you can use the instant pot to pressure cook the beets for 10-15 minutes. You can also wrap each beet in parchment paper place on cookie sheet and bake at 375 for 1 hour, check after 45 minutes.
- While beets are cooling , combine the vinegar, sweetener, salt, water in a sauce pan and bring to a boil, stirring occasionally, and then reduce to a simmer
- Peel beets with your fingers by removing the skins
- Once the skin is removed, trim tops and any remaining roots.
- Quarter or slice beets and pack them in your sterilized jars
- Ladle the hot pickling mixture leaving 1/4 inch of head room.
- Remove any bubbles and place lid and ring on jar.
- Place in canner . Make sure jars are covered with 2 inches of water. process for 30 minutes
- Remove jars and place upright on towel to cool completely. Check lids to see if sealed by pressing middles of lids with finger. If lids spring back , lids are not sealed and must be refrigerated.
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