Pickled Beetroot
These easy homemade AIP pickled beets are tangy, naturally sweet, and free from refined sugars, additives, and preservatives. Perfect for burgers, salads, and healthy snacking on your Autoimmune Protocol journey.
Equipment
- large pot with lid
- cutting board
- sharp kitchen knife
- jar with lid for storing beetroot (1.5L jar)
- bowl or measuring jug to mix the pickling juice
- measuring cups and spoons
Ingredients
- 3-4 lbs fresh beetroot
- 2 cups apple cider vinegar
- ½ tsp table salt
- 8 tsp honey
Instructions
Prepare Beetroot
- Cut off the greens, but leave beetroot intact.
- Wash beetroot, scrub with soft brush if needs, be to remove any dirt.
- Place in a large pot and cover with cold water.
- Bring to a boil. Then reduce heat and simmer for 30-50 minutes. This is dependent on the size of the beetroot. Larger beets will take longer to cook.
- With a fork, pierce the largest beetroot to see if they are soft. Once it is soft, remove from heat.
- Drain and let cool until you can handle the beetroot with your hands.
- Cut off the ends.
- With your hands, peel off the skin. For well cooked beets this is done fairly easily by applying some pressure with your thumb and rubbing the skin off.
- Slice or cube the beetroot into the size you would like. We prefer slices, but cubes work just as well.
Prepare Pickling Juice
- Into your pickling jar or a jug, measure out the vinegar and add salt to it, making sure it is fully dissolved.
- Add honey, again making sure it is fully dissolved.
- Taste the pickling juice to make sure you like the balance of sweet and acid. If you want it sweeter just add more honey.
Combine
- Fill your jar with beetroot, leaving about 1 inch gap from the top.
- Iif your pickling juice was mixed in a jug or bowl, add enough pickling juice to cover all the beetroot.
- Note: Beetroot is quite dense in a jar and does not need a lot of liquid to cover it, but it is very possible that you will need to add maybe another cup of vinegar, a 1/4 teaspoon of salt and about 4 teaspoons of honey to cover it all.
- Seal the jar, shake and store in the refrigerator.
Notes
The pickling juice works in ratios. If you need more pickling juice to cover your beetroot, just stick to the same proportions. Always taste it to before adding to your beetroot to make sure you like the balance. Want it a bit sweeter, add more honey. And if your proportions are slightly out, that is also OK. It is a pretty simple recipe and you cannot really mess it up.