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Pickled Beets

Prep time 5 min
Cook time 10 min
Total time 15 min

Prep time 5 min
Cook time 10 min
Total time 15 min


Eating pickled produce aides digestion. Tastes great too!

Serves 2

1 bunch beets

3 cloves Garlic

½ tablespoon black peppercorns

½ teaspoon celery seeds

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: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —

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