No sugar pickled beets offer a naturally tangy and vibrant way to preserve the earthy sweetness of beets without added sugars. This recipe focuses on using vinegar, spices, and salt to create a flavorful, shelf-stable condiment that complements many dishes and supports a low-sugar lifestyle.
Ingredients
- 3 pounds fresh beets (about 8 medium beets), washed and trimmed
- 4 cups distilled white vinegar (5% acidity)
- 4 cups water
- 3 tablespoons kosher salt or pickling salt (non-iodized)
- 1 tablespoon whole black peppercorns
- 2 teaspoons mustard seeds
- 2 teaspoons whole allspice berries
- 2 teaspoons whole cloves
- 1 large onion, thinly sliced (optional, for added flavor)
- 4 cloves garlic, peeled (optional)
Instructions
- Prepare the beets: Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork, about 30-45 minutes depending on size. Drain and rinse under cold water. When cool enough to handle, peel the skins off by rubbing with your hands or using a paring knife.
- Slice the beets: Cut the peeled beets into 1/4-inch thick slices or wedges, depending on your preference. Set aside.
- Sterilize jars and lids: Wash canning jars and lids in hot soapy water and rinse well. Place jars in a boiling water bath or dishwasher on sanitize cycle to sterilize. Keep jars warm until ready to fill to prevent breakage.
- Make the pickling brine: In a large saucepan, combine the vinegar, water, and salt. Bring to a boil, stirring until the salt dissolves. Remove from heat.
- Add spices and aromatics: Divide the peppercorns, mustard seeds, allspice, and cloves evenly among the jars. Add optional sliced onion and garlic if using.
- Pack the jars: Tightly pack the sliced beets into the jars, leaving about 1/2 inch of headspace at the top.
- Pour the brine: Carefully ladle the hot vinegar brine over the beets, covering them completely but maintaining the 1/2 inch headspace.
- Remove air bubbles: Use a non-metallic spatula or chopstick to gently release trapped air by sliding it down the sides of the jar.
- Seal jars: Wipe rims with a clean, damp cloth. Place lids on jars and screw on bands until fingertip tight.
- Process in a pressure canner: Because beets are a low-acid vegetable, process jars in a pressure canner at 10 pounds pressure for 30 minutes (adjust time for altitude accordingly). This step is critical to prevent botulism and ensure safe preservation.
- Cool and store: After processing, carefully remove jars and place on a towel or cooling rack. Let sit undisturbed for 12-24 hours. Check seals by pressing the center of the lid—if it does not pop back, the jar is sealed. Store in a cool, dark place for up to 1 year.
Tips
- Use pickling or kosher salt: Avoid iodized table salt as it can cause cloudiness and off-flavors in your pickles.
- Adjust spices to taste: Feel free to add bay leaves, cinnamon sticks, or fresh dill for a personalized flavor profile.
- Keep jars warm before filling: This prevents thermal shock that can crack glass jars during hot liquid filling.
- Pressure canning is essential: Do not use water bath canning for beets since they are low-acid and require pressure canning for safety.
Serving Suggestions
These no sugar pickled beets are excellent as a tangy salad topping, added to sandwiches or wraps, or served alongside roasted meats and cheeses. They also make a colorful addition to grain bowls or can be chopped into a vinaigrette-based beet salad. The vinegar bite pairs well with creamy dressings or yogurt-based dips.
Variations
To vary this recipe, try using apple cider vinegar instead of white vinegar for a milder, fruitier flavor. You can also include a splash of lemon juice or fresh herbs like thyme or rosemary in the jar for complexity. For a spicier version, add sliced fresh chili peppers or a pinch of red pepper flakes to the jars before canning.
Storage and Reheating
Properly canned no sugar pickled beets can be stored unopened for up to 1 year in a cool, dark, and dry place. Once opened, keep refrigerated and consume within 2-3 weeks for optimal freshness. There is no need to reheat pickled beets before serving; they are best enjoyed chilled or at room temperature. If you prefer warm beets, gently heat on the stovetop or microwave but avoid boiling.
Frequently Asked Questions
Can I use red wine vinegar instead of white vinegar?
Yes, red wine vinegar can be used for a richer flavor, but ensure it is 5% acidity for safe preservation. The color of the beets may darken slightly.
Why is pressure canning necessary for beets?
Beets are a low-acid vegetable, and water bath canning does not reach temperatures high enough to kill harmful bacteria like Clostridium botulinum. Pressure canning at 240°F ensures safety.
Can I add sugar substitutes to this recipe?
You can add natural sweeteners like stevia or monk fruit, but they do not preserve like sugar does. Because this recipe is designed without sugar, it relies on vinegar and salt for preservation and flavor.
How do I know if my jars sealed properly?
After cooling, press the center of each lid. A properly sealed lid will be concave and will not flex or pop back. If a jar did not seal, refrigerate and consume within a week.
Can I use beets that are not freshly harvested?
Fresh beets yield the best texture and flavor, but you can use refrigerated beets as long as they are firm and not spoiled. Avoid beets that are soft or moldy.
Is it necessary to peel the beets before pickling?
Peeling is recommended for a smoother texture and better brine penetration. The skins can be tough and may impart an earthy bitterness.
By following these steps and safety guidelines, you can enjoy vibrant, no sugar pickled beets year-round without compromising flavor or preservation integrity.
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