Healthy pickled beets recipe

4 medium-sized beets

1 cup apple cider vinegar

1 cup water

1 teaspoon salt

1/4 cup honey or maple syrup (adjust to taste)

1/2 teaspoon black peppercorns

1/2 teaspoon mustard seeds

2 cloves garlic, sliced

1 bay leaf

Optional: fresh dill or other herbs for additional flavor

Wash the beets thoroughly to remove any dirt.
Cut off the tops and roots.
Boil the beets in a large pot of water for about 30-40 minutes, or until they are tender when pierced with a fork.
Drain and let them cool. Once cooled, peel the skins off (they should slip off easily) and slice the beets into thin rounds or wedges.

In a medium saucepan, combine the apple cider vinegar, water, honey (or maple syrup), salt, peppercorns, mustard seeds, garlic, and bay leaf.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

Place the sliced beets into clean, sterilized jars.
Pour the hot pickling solution over the beets, making sure they are fully submerged. If you’re adding fresh herbs like dill, place them in the jars before pouring in the liquid.
Seal the jars with lids.

Allow the jars to cool to room temperature.
Once cooled, refrigerate the jars. The beets will be ready to eat in about 24 hours, but they will develop more flavor if you let them sit for a few days.

Store the pickled beets in the refrigerator. They should keep well for about 1-2 months.

You can adjust the sweetness and tanginess by modifying the amount of honey or vinegar.
For a spicier version, add a few slices of fresh ginger or a small chili pepper to the pickling solution.

Enjoy!