Pickled Beets
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Pickled Beets make a great snack or salad topping and take fairly little effort to throw together. It’s a great way to get rid of or preserve a large amount of beets!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Pickled Beets
Pickled Beets make a great snack or salad topping and take fairly little effort to throw together. It's a great way to get rid of or preserve a large amount of beets!
Ingredients
- 1 pound beets scrubbed clean
- 1/2 cup apple cider vinegar
- 1/4 cup pure cane sugar
- 2 whole bay leaf
- 1/4 teaspoon sea salt
- 1/2 teaspoon black peppercorns omit for AIP
Instructions
- In a medium saucepan, cover the beets with water and bring them to a boil. Cover, reduce the heat to a simmer, and cook until tender, 45-60 minutes.
- Drain the beets, rinse them with cold water, and drain them again. Allow to cool until they are comfortable to handle, then trim the roots, peel off the skin, and thinly slice before packing into mason jars or other airtight storage container.
- Combine the vinegar and sugar in a small saucepan and bring to a boil, then cook for 5 minutes. Remove from heat and stir in the seasonings. Pour over the beets, cover and allow to cool slightly, then refrigerate.
- Discard the bay leaves after 1 hour, and allow the beets to brine at least 8 hours before serving.