Quick Pickled Beets & Radish
Save money by making quick pickled beets at home! They couldn't be easier to make and last up to 6 weeks in the fridge, so you can always have some available for a side, salad, or healthy snack! (Try them dipped in hummus!)
Ingredients
- 3-4 4 medium, roasted beets (or raw but read notes) *use 4 if not using the radish
- 1 large watermelon radish, peeled (optional) *use only 3 beets if using radish
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup monk fruit or granulated sweetener of choice
- 1 tsp sea salt
- 1/4 tsp ground mustard
- 5 whole black peppercorns
Instructions
- Note: If you want slightly crunchier beets, don't roast them as long. With golden beets, I just pickle them raw, but they turn out super crunchy (so definitely roast them if you don't want them extra crunchy!).
How to roast beets
- Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip.Rinse and scrub the beets under cool water (careful not to damage the skin). Rub each beet with a bit of coconut oil & sprinkle with a bit of sea salt. Place on a baking sheet and Roast at 400F until a knife or skewer slides easily to the middle of the beet, anywhere between 40 to 60 minutes. Let cool, then peel the skin off.
Quick pickled veggies
- Prepare the brine: You can make different brines for different vegetables or mix and match. You'll start by heating the water, vinegar, sweetener, and salt in a small pot on the stove. Bring to a boil, then remove from the heat.
- Prepare your jars: You'll want to use a glass jar or ceramic vessel. Place the peeled and sliced beets (and radish if using) in the jars along with any aromatics you want to use. Carefully pour the vinegar mixture over the veggies, filling the jars. It's okay if you have leftover brine – you can make another jar or just toss it.
- Let the jars come to room temperature, then seal them shut and store in the fridge. Let them marinate for at least an hour before enjoying, to really let them get that pickle flavor!