Make Quick Pickled Beets, Easy and Sugar-Free
Out of pickled beets? No problem! With this quick and easy recipe, you can create a batch of tangy pickled beets in just three simple steps using your Instant Pot.These vibrant slices are perfect for adding to salads, complementing main dishes, or enjoying as a tasty snack throughout the day. Plus, they’re delicious and low in carbs, making them a fantastic addition to your meal prep!serving size: 3 slices carbs: 5.2g / fibre: 4.9g / net carbs: 0.3glow-carb / sugar free
Ingredients
- 5-6 Medium-sized beets washed and trimmed
- 1 cup Water plus extra for topping up the jars if required
- 1 cup White Vinegar
- ½ cup Sweetener
- 4 tsp Pickling Spice divided
Instructions
Step 1: Boil or Pressure Cook the Beets
- Wash the beets and trim off the root and stem ends. Either boil the beets or pressure cook them in the Instant Pot.
Boiling Method
- Bring a large pot of water to a boil. Add the beets and boil them for about 20-30 minutes, or until they are soft (fork tender) with a bit of bite.
- Allow the beets to cool, then peel off the skins and cut them into semi-circles or cubes, ready for quick pickling.
Instant Pot Method
- Fill the inner pot of the instant pot with one cup of water and place a trivet at the bottom.
- Lay the beets on the trivet, close the lid, and set the pot to pressure cook on HIGH for 14 minutes.
- Press Cancel and Natural Release for 5 minutes before releasing the pressure.
- Open the lid, and check the beets are fork-tender (the juice will run out once you poke a fork into them). Allow the beets to cool before taking the skins off.
- Next, take the vibrant beets and slice them in half, then cut them into semi-circles or cubes and ready for quick pickling.
Step 2: Make the Brine
- Make the brine solution by adding water, vinegar, and sweetener in a saucepan and boil on medium heat until the sweetener dissolves completely.
- Let the brine cool for 10 minutes, then transfer it to a measuring jug.
Step 3: Pickle the Beets
- Add pickling spice to the bottoms of the mason jar.
- Lay the beets over the pickling spice and fill up the jars, leaving some room at the top.
- Pour equal amounts of brine into the jars over the beets, covering them entirely. Add extra water if the solution runs out.
- Allow the pickled beets to cool, then tightly cover the jars and place them in the refrigerator.
- Wait 12-24 hours for the best results and to fully enjoy the beets.
Notes
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