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Pearl absolutely loves instant pickled beets and makes her own using—brace yourself—canned beets! Yes, you heard that right! Her Sweet & Tangy Beets recipe starts with unsweetened canned beets, but just because I’m mentioning it doesn’t mean I’m endorsing it! While canned beets may be convenient, I can’t bring myself to use them when steaming fresh beets is so simple, so much more flavorful, and in my opinion, far more nutritious.
If you’re making an entire meal around these instant pickles—like my Nitric Oxide Salad—you want the real thing. Though they aren’t fermented, the vinegar still provides fantastic health benefits. Trust me, fresh is the way to go!
I’ve labeled this recipe as FP or E because beets can be Fuel Pull if you stick to a moderate serving. But let’s be real—I don’t do that! I make a big pot at a time and devour a massive serving, which puts me solidly in E mode. One thing’s for sure—these beets never go to waste in my house!
~Serene
Pearl loves instant pickled beets and makes her own out of… well… hmm… canned beets!!!!!! FREAK OUT!!! Her recipe is Sweet & Tangy Beets, but just because I’m mentioning it does not mean I’m endorsing it! While canned beets may be convenient, I can’t bring myself to use them when steaming fresh beets is so simple, so much more flavorful, and in my opinion, far more nutritious. This recipe is part of the Wisdom Recipe Collection.
After they’ve cooled, liberally toss enough ACV over them so they all get a lovely splash and coating. They don’t have to swim, but they can all get their feet wet in the vinegar, so to speak. Add the Gentle Sweet to taste, Mineral Salt, and black pepper. Those at goal weight might like to experiment with a little raw honey if desired. If using honey, add the honey to the vinegar and shake first to combine. Adjust flavors to get the perfect pickle taste that you love. Toss well in the casserole dish to combine all the flavors.