Ingredients
• 8 medium fresh beets
• 1 cup vinegar (white or apple cider)
• ¼ cup sugar substitute (Swerve, monk fruit, or erythritol)
• 1½ tsp whole cloves
• 1½ tsp whole allspice
• ½ tsp salt
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Instructions
1. Cook the beets
• Scrub beets well and trim tops, leaving about 1 inch of stem.
• Boil in water for 25–30 minutes or until fork-tender.
• Drain, cool, peel skins, and slice.
2. Prepare the pickling liquid
• In a saucepan, combine vinegar, sugar substitute, cloves, allspice, and salt.
• Bring to a boil and simmer for 5 minutes.
3. Pickle the beets
• Place sliced beets in a glass jar or bowl.
• Pour hot pickling liquid over beets.
• Cover and refrigerate for at least 1 hour (overnight is even better).
4. Serve
• Drain excess liquid if desired and enjoy chilled.
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Tips
• Taste improves after 24 hours
• Great as a side dish, salad topping, or with meats
• Naturally low-carb, fiber-rich, and nutrient-packed