Eating pickled produce aides digestion. Tastes great too!
1 bunch beets
3 cloves Garlic
½ tablespoon black peppercorns
½ teaspoon celery seeds
¾ cup apple cider vinegar
¾ cup water
3 tablespoons raw honey
2 teaspoons sea salt
Slice the tops off of the beets, slice in half and then thinly slice into half moons. Place in a large canning jar. Slice into the garlic cloves in multiple places, then put on top of the sliced beets. Top with the peppercorns and celery seeds.
In a small saucepan, combine the vinegar, water, honey and sea salt. Place over medium heat and stir constantly until it comes to a boil. Pour the mixture over the beets.
Allow the mixture to come to room temperature. Serve immediately or keep in the fridge for up to 2 weeks. Enjoy!
Calories: 178
Fat: 1g
Carbohydrates: 14g
Sodium: 364mg
Fiber: 5g
Protein: 5g
Sugar: 35g