Ingredients

For the Beets

  • 2 lb (900 g) fresh beets
  • 2 cups (480 ml) water
  • 1 cup (240 ml) apple cider vinegar
  • 1 cup (240 ml) white vinegar
  • 2 tablespoons sugar
  • 1½ teaspoons salt
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • 2 cloves garlic, lightly crushed
  • 2–3 sprigs fresh thyme
  • 1 small bay leaf

Instructions

  1. Cook the beets: Wash the beets thoroughly and trim the tops, leaving a small stem. Place them in a large pot, cover with water, and simmer for 35–50 minutes, depending on their size, until fork-tender.
  2. Cool and peel: Drain the beets and allow them to cool until comfortable to handle. Rub off the skins and cut the beets into slices or wedges.
  3. Prepare the pickling liquid: In a saucepan, combine the water, apple cider vinegar, white vinegar, sugar, salt, peppercorns, mustard seeds, garlic, thyme, and bay leaf.
  4. Heat the brine: Bring the mixture to a gentle boil, stirring until the sugar and salt completely dissolve. Simmer for about 2 minutes.
  5. Fill the jars: Place the sliced beets into clean glass jars, leaving a little space at the top. Pour the hot pickling liquid over the beets until they are completely covered.
  6. Cool: Allow the jars to cool uncovered for about 30 minutes. Once cooled, seal them with clean lids.
  7. Refrigerate: Place the jars in the refrigerator and let the beets pickle for at least 24 hours. For a stronger flavor, wait 2–3 days.
  8. Serve: Enjoy the pickled beets cold as a side dish, salad topping, sandwich filling, or accompaniment to grilled meats and eggs.

🫙 Storage

Keep these as refrigerator pickles and store them continuously in the refrigerator. Use a clean utensil when removing beets from the jar.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Pickling Time: 24–72 hours
Total: About 1 hour + pickling
Servings: 8–10