Quick Beet Pickles [AIP & Paleo]

Quick Beet Pickles - Paleo & AIP

Quick Beet Pickles work up quickly from lightly roasted beets, & are perfect with my AIP Chicken Shawarma! Gluten-free, AIP, and Paleo, too!

Note: This recipe was first posted on my original blog, Celebration Generation, on March 11, 2020. It was transferred over to this blog - existing comments and all - on 9/20/2021

Very quick recipe today, leading up to Friday's post!

2 months on the AIP diet, and we're definitely finding our comfort zone for eating, especially with regards to cravings for the foods I can't have, while letting things clear up.

Living here in Hamilton, Shawarma is everywhere. EVERY. WHERE.

So, I'm constantly wanting something I can't, which meant having to develop an AIP version. It went spectacularly well, has been in regular rotation here. Here's the recipe: AIP Paleo Chicken Shawarma.

Anyway, one part of traditional shawarma, is the pickled beets.

AIP Pickled Beets

Unfortunately, store bought pickled beets tend to be close, but not quite suitable for my current diet restrictions - the sugar, spices, and vinegar used, in particular.

Luckily, they're all easily swapped out, and the few tweaks produce a great pickle that tastes just like it should.

As a bonus: You can cook sliced turnips in the pickling liquid when you're done, to make shawarma pickled turnips!

Enjoy these Quick Beet Pickles - AIP & Paleo!

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5 from 5 votes

Quick Beet Pickles - AIP & Paleo

These beet pickles work up quickly from lightly roasted beets, and go perfectly with my AIP Chicken Shawarma! Gluten-free, PALEO, and AIP compliant.

Prep Time5 minutes mins

Cook Time15 minutes mins

Cooling Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Condiment

Cuisine: American, Lebanese, Middle Eastern

Servings: 10 Servings

Calories: 58kcal

Author: admin

Ingredients

• 1 lb Beets* Peeled
• ½ Cup Water
• ¾ Cup Apple Cider Vinegar
• ⅓ Cup Honey
• 1 tablespoon Salt

Instructions

• Slice the beets into sticks, whatever size you like. I like about ½" square, by the length of the beet. Set aside.
• Combine remaining ingredients in a small saucepan, bring to a boil.
• Add beets to the pot. Reduce heat, simmer for 15 minutes, or until desired texture is reached.
• Remove from heat, allow to cool to room temperature before covering and chilling.

Notes

You can use raw or roasted beets for this.

Raw will produce a fairly crunchy pickle, roasted will produce a more tender pickle.  If you're feeling lazy, you can use raw and simply increase the cooking time, to produce a softer pickle without the roasting.

Important: Nutritional information shown is *brine included*. The actual sodium content of the pickles themselves is much lower.

Nutrition

Calories: 58kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 735mg | Potassium: 166mg | Fiber: 1g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

Related posts:

Paleo Chicken Shawarma Gluten-Free Beet Gnocchi AIP Bread Stuffing AIP Paleo Flatbread