Ingredients
3 lbs fresh beets, trimmed and scrubbed
2 cups apple cider vinegar
1 cup water
1/2 cup granulated sugar (or substitute with a sweetener like stevia for lower points)
2 teaspoons salt
1 cinnamon stick
6 whole cloves
6 whole allspice berries
1 tablespoon whole peppercorns
Optional: 1/2 teaspoon mustard seeds
Optional: 1/4 teaspoon red pepper flakes (for a bit of heat)
Instructions:
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Prepare the Beets:
Start by trimming the tops and roots of the beets. Scrub them thoroughly under cold water to remove any dirt.
Boil the Beets:
Place the beets in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and let the beets simmer until they are tender when pierced with a fork, about 30-45 minutes depending on size.
Cool and Peel the Beets:
Once the beets are cooked, drain them and let them cool until they are comfortable to handle. Use a paper towel or your fingers to peel off the skins. Trim off any remaining roots.
Prepare the Pickling Liquid:
In a separate pot, combine the apple cider vinegar, water, sugar (or sweetener), salt, and spices (cinnamon stick, cloves, allspice berries, peppercorns, mustard seeds, and red pepper flakes if using). Bring to a boil over medium-high heat, stirring until the sugar (or sweetener) is dissolved. Reduce the heat and let the mixture simmer for about 5 minutes.
Pack the Beets:
While the pickling liquid is simmering, pack the peeled beets into clean, sterilized jars. You can slice, quarter, or leave the beets whole depending on your preference.
Add the Pickling Liquid:
Once the pickling liquid has simmered, carefully pour it over the beets in the jars, covering them completely. Leave about 1/2 inch of space at the top of each jar.
Remove Air Bubbles and Seal:
Use a clean knife or chopstick to remove any air bubbles trapped in the jars. Wipe the jar rims with a clean damp cloth to ensure they are clean, then seal the jars with sterilized lids and rings.
Process (Optional):
If you plan to store the pickled beets for an extended period outside of refrigeration, you can process the jars in a boiling water bath. Place the sealed jars in a large pot of boiling water, ensuring they are covered by at least 1 inch of water. Process for 10-15 minutes, then carefully remove and let cool completely.
Cool and Store:
Let the jars cool to room temperature. Check the seals; they should not flex when pressed. Store the cooled jars in a cool, dark place for at least 1 week before consuming to allow the flavors to develop.
Serve and Enjoy:
Once opened, store any remaining pickled beets in the refrigerator. They will keep for several weeks if properly stored.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 60
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 280mg
Total Carbohydrate: 14g
Dietary Fiber: 2g
Sugars: 11g
Protein: 1g
SmartPoints (WW Points):
Each 1/2 cup serving of these pickled beets counts as 1 SmartPoint on the WW Blue, Green, and Purple plans.
Additional Tips:
For a sweeter taste, increase the amount of sugar or sweetener.
You can adjust the spice levels to your preference by adding more or fewer spices.
Pickled beets are great as a side dish, in salads, or even on sandwiches. They add a tangy, flavorful punch to any meal.
This recipe for WW Healthy Pickled Beets provides a delicious way to enjoy this nutritious root vegetable while keeping your SmartPoints in check. The pickling process enhances their natural sweetness and adds layers of aromatic spices, creating a versatile condiment that pairs well with many dishes. Whether you’re a beet enthusiast or new to pickling, this recipe offers a straightforward method with detailed instructions to ensure success every time.