IMAG1070Pickled beets are a different dish than probiotic fermented beets, such as kvass. 

Pickled beets uses apple cider vinegar which is still highly beneficial. Apple cider vinegar, with the mother, replicates hydrochloric acid in the stomach. GAPS folks generally have low stomach acid and need a regular dose of HCl stimulation. 

Harvesting beets fresh from the garden happens here twice year, so pickled beets happens at the same time.

Peel beets and slice roughly 1/4 inch thick.

IMAG1065This picture count, minus 4 of the big beets (because Mama wanted some french fried!), were used in this recipe. It’s difficult to give an exact ratio of beets as we just use what is harvested and adjust the apple cider vinegar and honey to taste. We generally fill a 3-quart saucepan three quarters of the way full.

Toss cut up beets into the 3-quart saucepan and cover with filtered water. Bring to a boil and cook until soft. This process only takes a few minutes. 

Drain the pot until there’s roughly a half cup of water remaining. This will be less than it looks. Add a half cup of local honey and one cup apple cider vinegar. Stir until combined.



Pickled Beets - GAPS Approved
A zippy side dish that everyone loves.
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  1. Beets
  2. 1/2 cup local honey
  3. 1 cup apple cider vinegar
  1. Peel and slice enough beets to fill a 3-quart saucepan 3/4 of the way full. Bring to a boil, cook for a few minutes until soft. Drain water until 1/2 cup remains - this is less than it looks. Add one cup apple cider vinegar and one cup local honey. Stir. Serve. Some like this cold, others like it warm.
Nourishing Plot
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.




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