Quick Beet Pickles - AIP & Paleo
These beet pickles work up quickly from lightly roasted beets, and go perfectly with my AIP Chicken Shawarma! Gluten-free, PALEO, and AIP compliant.
Servings 10 Servings
- 1 lb Beets* Peeled
- ½ Cup Water
- ¾ Cup Apple Cider Vinegar
- ⅓ Cup Honey
- 1 Tbsp Salt
Slice the beets into sticks, whatever size you like. I like about ½" square, by the length of the beet. Set aside.
Combine remaining ingredients in a small saucepan, bring to a boil.
Add beets to the pot. Reduce heat, simmer for 15 minutes, or until desired texture is reached.
Remove from heat, allow to cool to room temperature before covering and chilling.
You can use raw or roasted beets for this.
Raw will produce a fairly crunchy pickle, roasted will produce a more tender pickle. If you're feeling lazy, you can use raw and simply increase the cooking time, to produce a softer pickle without the roasting.
Important: Nutritional information shown is *brine included*. The actual sodium content of the pickles themselves is much lower.
Calories: 58kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 735mg | Potassium: 166mg | Fiber: 1g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg