Pickled Beets

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Pickled Beets is always one of the things I have on my Christmas table. I enjoy having pickled beets in my fridge throughout the year. This is a small batch recipe and makes 2 quarts. If you don’t have room in your fridge for 2 quarts just half the recipe.

My recipes are grain free, refined sugar free, and many are dairy free. Eating this way has improved my health. I am under the care of a functional doctor as well as a western medical doctor. The functional doctor revamped my diet in order to improve my health. My western doctor has taken me off all but one of my medications due to my lab results.

Since most food items on grocery store shelves have ingredients in them that I can’t have anymore if there is something I want I need to make it myself. I am constantly researching and experimenting, and finding new ingredients. I need to think outside the box and try to create the food items I love. This recipe was not difficult to make refined sugar free. I purchased the beets already peeled and cooked all I had to do was slice them and make the pickling juices. I don’t cook my pickling juices I just combine them in the jar then add my sliced beets and seasonings. The sugar will dissolve in the vinegar due to the acidity from the vinegars.

The beets have a nice bite texture and are a slightly sweet and tart flavor. Takes a minimum of two weeks in the fridge before the beets are fully pickled. I only have one jar left in my fridge and I made this about 4 weeks ago. Need to make another small batch. These go fast at my house and pickled beets go well with any meal. These are a nice Keto snack.

Pickled Beets

Beets in a sweet, sour and salty pickling juices22
Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: American
Keyword: Pickled Beets
Servings: 2 Quart Jars
Calories: 8kcal


  • 2 cups sliced cooked beets
  • 1/4 cup white vinegar
  • 1/4 cup white wine vinegar
  • 1 3/4 cup water
  • 1/2 cup maple sugar
  • 1/4 tsp pink salt
  • 6-8 multi-colored peppercorns
  • 6 black peppercorns


  • Sterilize glass jars and lids. Slice beets. 
  • Combine both vinegars, water, maple sugar, salt 
  • Add multi-colored peppercorns to a glass jar. 
  • Add black peppercorns
  • Place lid on jar securely. Tip jar over and if any sugar is sitting in the bottom gently shake until you can't see the sugar anymore. Place jar into the refrigerator. Let sit for two weeks to develop full flavor. After two weeks they are ready to eat. Good for up to two months.


Nutrition Facts are based on Two Tablespoons Servings
Servings 64.0
Amount Per Serving
calories 8
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 12 mg 0 %
Potassium 17 mg 0 %
Total Carbohydrate 2 g 1 %
Dietary Fiber 0 g 0 %
Sugars 1 g  
Protein 0 g 0 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

3 Comments Add yours

  1. simplywendi says:

    Oh! these are one of my favorite snacks! and I never thought about using maple sugar. thank you so very much!

    1. LaRena’s Corner says:

      Wendi thanks for the kind words. I am so glad I can help. Let me know what you think. Have a wonderful awesome day/night!

      1. simplywendi says:

        Bless you! 🙂

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