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Quick Pickled Beets

Quick Pickled Beets

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It’s still hot as heck here in Arizona, but autumn is just around the corner-and that means canning and pickling season! Well, actually, for me every season is canning and pickling season. It’s a great way to deliciously preserve your fruits and veggies and to enjoy them in a different way. 

Todays recipe is a really easy one. It’s for quick pickled beets. I’ve had a taste for beets and have been adding them to my morning juice (kale+beets are an easy and delicious combination!). I’m trying to keep healthy snacks in the house and this is one of them. Some of the benefits of beets include:

  • contain vitamin C, folate, vitamin B6, magnesium, potassium, phosphorous, manganese, fiber, antioxidants and iron

  • they can help keep blood pressure at a healthy level

  • some studies suggest that the nitrates in beets can help enhance physical performance and increase oxygen use by up to 20% 

  • fight inflammation

  • may improve digestive health

  • May improve brain health and have anti-cancer properties

  • can suport healthy weight loss

This recipe is really easy to make and have on hand for a snack, salads, sandwiches, or whatever you can think to use them for! Read on for the simple recipe. 

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Ingredients-Pickling Liquid

  • 2 cups vinegar

  • 2 cups water

  • 2 tablespoons sea salt

  • 1 tablespoon raw sugar (adjust to taste)

Ingredients-Pickled Beets

  • 2 med-lrg Beets, sliced or chopped

  • 1 tsp red pepper flakes

  • 3 cloves of garlic, sliced or chopped

  • 2 sprigs of fresh sage

  • Half a thumb joint sized piece of ginger, sliced or chopped

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Directions

  1. Combine all ingredients for the pickling liquid in a pot. 

  2. As you’re bringing it to a rolling boil, layer the beets and seasoning in a pint-sized mason jar. Pressing them down to make sure to leave about an inch above the ingredients. 

  3. Carefully pour the boiling pickling liquid over the beets. 

  4. Carefully put the lid on the mason jar and let cool for a few hours before storing in the fridge. 

You can start eating it in about 8 hours, but it's tastier after a few days-if you can wait that long! Your pickled beets will keep in the fridge for up to three weeks. you can also preserve it using the hot water canning method. See the bottom of my Lilac Simple Syrup recipe for hot water canning instructions for longer storage.

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Don't forget to check me out in the latest issue of Mantra Wellness Magazine's "The Wisdom of Women" feature! Available at Barnes & Noble, Sprouts, Whole Foods, Target and other international stores and outlets.

 

 

 

 

 

 

 

 

©2018 Cazoshay Marie. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cazoshay Marie with appropriate and specific direction to the original content.

D.I.D. with Cazoshay and its materials are not intended to treat, diagnose, cure or prevent any disease. All material on this blog is provided for educational purposes only. Always seek the advice of your physician or another qualified healthcare provider for any questions you have regarding a medical condition, and before undertaking any diet, exercise or other health related program.

Cold-Brew Rosewater Tea

Cold-Brew Rosewater Tea

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