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5 from 3 votes

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.
Prep Time5 mins
Cook Time15 mins
Cooling Time1 hr
Total Time1 hr 20 mins
Course: Condiment
Cuisine: American, Lebanese, Middle Eastern
Servings: 10 Servings
Calories: 58kcal
Author: Marie Porter


  • 1 lb Beets* Peeled
  • ½ Cup Water
  • ¾ Cup Apple Cider Vinegar
  • 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