Sugar Free Pickled Beets + Carrots (Whole30, Paleo, AIP)

Pickled red onions are a staple in my kitchen as is obvious by my Instagram feed (@thecastawaykitchen), along with Garlic Confit. Both highly coveted recipes which appear in my first book Made Whole. However, these sugar-free pickled beets and carrots are not to be unappreciated! They are squeaky clean, paleo, Whole30, and yes! Even great for a low carb and keto diet.  They have been absolute lifesavers during my AIP KETO RESET!

Why Veggies Rule!

Beets are about 13g of carbs per cup, but about 1/3-1/2 of these babies are more than sufficient to add color to your plate, salad or to dip in pate (my favorite way to eat them). However, they deliver a healthy dose of potassium, folate, and vitamin C!

Carrots are about 10 grams of carbs for two medium carrots, these pickled carrots are cut into carrot stick so a serving of 4 sticks will be about 5 grams of carbs, and carrots have Vitamin A, beta-carotene, calcium, and potassium!

I don’t know about you, but I rather eat my veggies (and offal) than take a whole bunch of supplements for the rest of my life. Nature truly provides everything we need to thrive and these colorful root veggies are a great way to get them in.

How To Enjoy Them

I love slicing up some beets over my salad or using the carrots or beets to scoop up pate or other fatty dips. They are a great burger or taco topper and add a huge pop of color to any plate! They are tender and tangy, and for some reason, the pickling process really brings out their natural sweetness!

I was lucky enough to get some beautiful farm fresh beets for this. I used golden beets and Chioggia beets (the stripped or peppermint beets). I find them to be less earthy! I also used rainbow carrots… for well.. fun and color!

I have a theory that if you eat by color, the more color the better, the more nutritious your meal will be!

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Sugar Free Pickled Beets and Carrots

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• Author: Cristina Curp
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 2 1x

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Description

A quick pickle recipe for your beets and carrots without sugar!

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Scale 1x2x3x

Ingredients

• 2–3 cups peeled and diced golden and striped beets
• 4–6 rainbow carrots, peeled and cut into sticks
• 2 cups filtered water
• 2 cups apple cider vinegar
• 1 teaspoon fine salt
• 4 cloves garlic
• 2 cloves
• 2 sprigs fresh dill or rosemary, optional

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Instructions

1. Add the beets to a clean quart sized jar. Add the carrots to another. Add 2 cloves garlic, 1 clove and 1 sprig of herbs to each jar as well.
2. Heat the water and vinegar over medium heat in a 2 quart sauce pot. Add in the salt.
3. Bring to a light simmer and stir until salt is dissolved, about 8 minutes.
4. Pour the brine into the jars until the veggies are submerged.
5. Let them sit out for 30 minutes. Then cover with a tight fitting lid and store in the fridge.
6. Always use a clean fork to retrieve veggies, and these will last several weeks.

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