Sugar-Free Pickled Beets and Carrots: A Flavorful Fusion of Elegance and Nutrition

Embark on a culinary adventure with our Sugar-Free Pickled Beets and Carrots, a delightful blend of earthy beets and crisp carrots immersed in a tangy, perfectly balanced brine. Elevate your snacking experience with this quick and easy pickling recipe that marries convenience and health. Whether you’re a pickling enthusiast or a newcomer to the world of preserved delights, our professional-grade instructions ensure a seamless and delicious journey into the art of pickling.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Yield: 2 quarts


2–3 cups peeled and diced beets
4–6 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)
Method: Pickled | Cuisine: American | Diet: Gluten-Free

Professional Pickling Process:

Vegetable Preparation:
Begin the pickling process by meticulously peeling and dicing the beets (2-3 cups) and cutting the carrots (4-6) into sticks of desired length.

Jar Arrangement:
Create an assembly line of flavors by placing the beets in one sterilized quart-sized jar and the carrots in another. Enhance each jar with the aromatic infusion of 2 cloves of garlic, 1 clove, and a sprig of optional herbs, such as dill or rosemary.

Brine Creation:
In a 2-quart saucepot, gently heat 2 cups of filtered water and 2 cups of apple cider vinegar over medium heat. Add 1 teaspoon of fine salt, stirring until fully dissolved over approximately 8 minutes.

Brine Immersion:
Carefully pour the brine into each jar, ensuring that the vibrant veggies are fully submerged in the tangy elixir.

Rest and Refrigerate:
Allow the jars to rest on the counter for 30 minutes, letting the flavors meld. Subsequently, cover each jar with a tight-fitting lid and store them in the refrigerator.

Canning Elegance:

For those desiring an enduring pantry staple, consider the canning option, infusing your kitchen with the timeless art of preservation.

Pre-Canning Ritual:
Boil the beets and carrots briefly, then transfer them into sterilized jars, laying the foundation for your pickled masterpiece.

Brine Application:
Pour the meticulously crafted brine over the veggies, sealing the jar with a tight-fitting lid.

Water Bath Symphony:
Elevate your canning experience by immersing the jars in a large pot of boiling water, with a rack strategically placed. Process the jars for 10-15 minutes, ensuring proper preservation.

Cool and Store:
Once the jars emerge from their water bath, allow them to cool before storing them in a cool, dry place.

Expert Tips and Notes:

Sterilization Wisdom:
The key to successful pickling and canning lies in the sterilization of mason jars. Submerge them in boiling water for optimal cleanliness, a crucial step in preserving the integrity of your creation.
Nutritional Insights:

Serving Size: 1/4 cup
Calories: 45
Fat: 0g
Carbohydrates: 9.3g
Fiber: 1.3g
Protein: 1.2g
A Symphony of Flavors and Nutrition:

In each paragraph, unravel the layers of our Sugar-Free Pickled Beets and Carrots, exploring the marriage of textures, the infusion of herbs, and the science of preservation. This culinary masterpiece offers a symphony of flavors while remaining mindful of nutritional values, making it a versatile addition to your culinary repertoire.

Versatile Culinary Companionship:

Whether gracing your snack platter, accompanying a gourmet meal, or becoming a thoughtful homemade gift, these pickled delights are a testament to the versatility of pickled vegetables. Revel in the possibilities of flavor enhancement that this recipe brings to your table.


In conclusion, our Sugar-Free Pickled Beets and Carrots redefine pickling as an art form, combining simplicity, elegance, and nutritional mindfulness. Share these pickled treasures with friends and family, celebrate the joy of pickling, and savor the culmination of flavors that transform ordinary vegetables into extraordinary delights.
Sugar Free Pickled Beets and Carrots
Prep Time: 10 Cook Time: 10 Total Time: 20 minutes Yield: 2 quarts 1x Category: Snacks Method: Pickled Cuisine: American Diet: Gluten Free

Sugar-Free Pickled Beets and Carrots:

2–3 cups peeled and diced beets
4–6 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
Quick Pickle Instructions
Add the beets to a sterilized quart-sized jar. Add the carrots to another. Add 2 cloves garlic, 1 clove, and 1 sprig of herbs to each jar as well.
Heat the water and vinegar over medium heat in a 2-quart saucepot. Add in the salt.
Bring to a light simmer and stir until salt is dissolved for about 8 minutes.
Pour the brine into the jars until the veggies are submerged.
Let them sit out for 30 minutes on the counter. Then cover with a tight-fitting lid and store in the fridge.
Always use a clean fork to retrieve veggies, and these will last several weeks.
Canning Instructions
Start by boiling your beets and carrots for a few minutes. Then draining and placing in sterilized jars (see notes for how to do this).
Make the brine as instructed above, and pour it over the veggies. Close with a tight-fitting lid.
Bring a large pot of water to boil, with a rack on the bottom, put the jars in the boiling water (carefully), you want the water to come up to an inch from the top. Process for 10-15 minutes.
Remove from the water, let cool, and store in a cool, dry place.
Recipe Notes:
The best way to sterilize a mason jar for pickling and canning is to submerge it in boiling water. A great tip to have a large pot of water with boiling water for this purpose and later to process the jars.
FAT: 0g
FIBER: 1.3g