In Wahls Protocol Recipes
Pickled Beets
Author: Deborah B.
I have made substitutions to make the recipe more consistent with what I would do.
  • 6 red beets
  • 1/4 cup molasses
  • 1 teaspoon salt
  • 3/4 cup cider vinegar
  • 1 cup of water
  1. Remove surface dirt from the beets and steam for 15 minutes.
  2. When cool, peel beets and top and tail them. Cut up into bit-sized pieces, and place in a glass container.
  3. In a measuring cup add molasses, salt, cider vinegar, and water.
  4. Whisk liquid to dissolve molasses and salt, and pour over the prepared beets.
  5. Refrigerate.


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Showing 3 comments
  • Elfriede Doty

    How long can you keep it in the refrigerator?

  • Natasha

    It is much healthier and very easy, to ferment your beets. Check out Sally Fallon’s book or Sandor Katz.

  • Shelly Wassman

    How does the molasses work better than the sugar?

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