Clean Eating Pickled Beet Recipe The recipe is here first comment

Ingredients

• Beets: 1 fresh beet (~0.7 lbs), peeled and sliced into finger-sized bite-sized sticks
• Sweet Onion: ½ sweet onion, sliced
• Ginger: Thumb-sized piece of ginger, sliced
• Salt: 1 to 1.5 teaspoons of real salt (e.g., Redmond real salt)
• Vinegar & Water: 1 cup apple cider vinegar (ACV) and ½ cup water (Note: If you prefer a milder taste or are new to ACV, you can adjust to a 1:1 ratio of vinegar to water)

Instructions

1. Prep the Vegetables: Peel and cut the fresh beet into bite-sized matchsticks/batons. Slice the sweet onion and ginger.
2. Layer the Jar: Using a clean glass jar (like a repurposed 28–32 oz pasta sauce jar), layer the ingredients: start with a handful of beets, followed by onion, repeating the layers, and placing the sliced ginger on top. Top off with the remaining beets and onions.
3. Add Seasoning & Liquids: Add the salt, apple cider vinegar, and water into the jar.
4. Shake & Chill: Seal the jar tightly and give it a thorough shake to mix everything well. Place it in the refrigerator to chill and marinate for at least 3 hours before serving.