Low Sodium Pickled Beets Recipe (No Salt Added)
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Jump to Recipe Print Recipe Share Pin For Later EmailThis low sodium pickled beets recipe is a bright, fresh, & flavorful way to enjoy beets without added salt! Soak cooked or canned beets and thinly sliced onions in a tasty salt-free brine of vinegar, sugar, and spices for a great snack.
I love enjoying a dish of these pickled beets along side dinner, or when I want a little something savory and sweet!
Pickled beets have always been a quick and easy favorite side dish that we make year-round! They are easy to make (especially if you used pre-cooked or unsalted canned beets) and add a nice tang to your dinner plate.
Start by adding cooked and sliced beets to a jar, and mixing in the vinegar, sugar, and spice ingredients, and add water to cover. In just 24 hours you’ll have a great salt-free side dish that everyone will love!
Just a note: this is a refrigerator pickle recipe, and not suitable for long-term canning. These beets will last up to 1 week in the refrigerator… unless you eat them first!
These Low Sodium Pickled Beets Are
- Bright
- Earthy
- Tasty
- Simple to Make
- Fresh
- Made Without Salt
Natural Sodium in Beets
Beets do naturally contain sodium, so be sure to factor that into your daily sodium amount. According to the USDA, 1/2 cup of sliced cooked beets contains 65mg of sodium.
Canned beets can also have additional sodium in the brine or preservatives, so be sure you use a no-salt-added canned beet variety. And as always, check your nutrition labels to ensure you are calculating the correct amount of sodium per serving… even if you aren’t adding salt!
Ingredients for these Salt Free Pickled Beets
- Beets – you can use red or golden beets, any kind you prefer. Unsalted cooked sliced beets have ~65mg sodium for 1/2 cup. I used no salt added canned beets I found at Whole Foods, but you can use unsalted pre-cooked sliced beets in a package or even cook beets in the Instant Pot.
- Onion – I used a yellow sweet onion, thinly sliced. Adds a nice flavor and crunchy texture.
- Fresh garlic cloves
- Sugar – or any natural sweetener you prefer.
- Black Pepper
- White Vinegar
- Water
How To Make Pickled Beets Without Salt
- In a quart-sized mason jar (or other quart-sized airtight container), add the cooked sliced beets.
- To the beets, add the onion, garlic, sugar, black pepper, vinegar, and water. Add more water to cover the beets if necessary.
- Seal the mason jar with a lid (or put a lid on your airtight container). Refrigerate for up to 2 hours before enjoying.
- Beets will last for up to 2 weeks in the refrigerator.
Low Sodium Side Dishes for a Better Meal
This low sodium beets recipe is a fantastic side to make without salt. We’re all about making recipes low in sodium every chance we get. Low sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around fresh ingredients and bright flavorful spices you can make better meals for you and your family. Check out all my low sodium side dish recipes here that are on LowSoRecipes. These easy and tasty recipes are fantastic sides for everyone at your dinner table.
More Tasty Low Sodium Side Dishes You’ll Love
-
Canned Mango Salsa Recipe
-
Low Sodium Apple Walnut Salad Recipe (No Salt Added)
-
Low Sodium Baked Ziti Pasta Recipe
-
Low Sodium Bean Salad Recipe (No Salt Added)
-
Low Sodium Biscuits Recipe
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Low Sodium Pickled Beets
Equipment
- Mason Jar and Airtight Lids
Ingredients
- 2 14-ounce cans beets drained, or 3 cups cooked beets, sliced
- ½ onion sliced
- 2 cloves garlic minced
- 2 tablespoons sugar
- ½ teaspoon black pepper
- ⅔ cup white vinegar
- ⅔ cup water
- 2 tablespoons extra virgin olive oil optional, for drizzling
Instructions
- In a quart-sized mason jar (or other quart-sized airtight container), add the cooked sliced beets.
- To the beets, add the onion, garlic, sugar, black pepper, vinegar, and water. Add more water to cover the beets if necessary.
- Seal the mason jar with a lid (or put a lid on your airtight container). Refrigerate for up to 2 hours before enjoying.
- Optional – but I like to drizzle my beets with a little olive oil just before serving. I don't add the olive oil to the jar, as it can harden in the refrigerator, but it adds a nice texture to the beets right before you eat!
- Beets will last for up to 2 weeks in the refrigerator.
Notes
Serving Size
This recipe makes about 8 1/2-cup servings. So about for servings total, or 1 quart. The nutrition information above is for one 1/2-cup serving of these beets and the vinegar ‘brine’. Your ingredients may vary from mine, so ensure that you are calculating the nutrition information for the ingredients you are using.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Very delicious