| 6 | 40 | 37 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 6 |
| 3 beet(s) | Beets, raw (large) |
| 1 cup | Apple cider vinegar |
| 1/2 cup | Water |
| 8 clove(s) | Garlic |
| 29 gm | Sweetener, syrup, agave |
| 1 tsp | Salt |
1. Boil beets on stove top until soft enough to be easily sliced through with a knife.
2. Remove tough outer skin of beet and trim off top and bottom root.
3. Chop beet into small pieces.
4. In large mixing bowl combine water, apple cider vinegar, garlic, salt.
5. Stir.
6. Add beet pieces to clean jars and pour liquid mixture on top.
7. Secure lid on top of jar and allow pickled beets to marinate for at least 3 days before serving (so that beets may fully absorb flavors).
8. Store pickled beets in fridge.
| Vegetables | 0.6 |
