Ingredients

For the Beets

  • 2 lb (900 g) fresh red beets
  • 1 cup water
  • 1 cup apple cider vinegar
  • ½ cup white vinegar
  • ⅓ cup granulated sugar
  • 1½ teaspoons salt
  • ½ small red onion, thinly sliced
  • 2 garlic cloves, lightly crushed
  • 1 teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • ½ teaspoon coriander seeds, optional
  • 2–3 fresh dill sprigs
  • 1 small bay leaf

👩‍🍳 Instructions

1. Prepare the Beets

Wash the beets thoroughly and remove the leaves and stems.

Place the whole beets in a large saucepan and cover them with water.

Bring the water to a boil, then reduce the heat and simmer for approximately 30–45 minutes, depending on their size.

The beets are ready when a knife or fork slides easily into the center.

2. Cool and Peel

Drain the beets and allow them to cool until they are comfortable enough to handle.

Rub or peel away the skins.

Cut the beets into ½-inch thick rounds, wedges, or bite-sized pieces.

3. Prepare the Pickling Brine

In a saucepan, combine:

  • 1 cup water
  • 1 cup apple cider vinegar
  • ½ cup white vinegar
  • ⅓ cup sugar
  • 1½ teaspoons salt
  • Black peppercorns
  • Mustard seeds
  • Coriander seeds
  • Bay leaf

Bring the mixture to a gentle simmer.

Stir until the sugar and salt completely dissolve.

Remove from the heat.

4. Prepare the Jar

Use a clean glass jar or airtight container.

Add a few slices of red onion and some dill to the bottom.

Add a layer of sliced beets.

Continue alternating the beets with the remaining onion and dill until the jar is filled.

Add the crushed garlic.

5. Add the Brine

Carefully pour the warm pickling liquid into the jar.

Make sure the beets are completely submerged in the liquid.

Leave a little space at the top of the jar.

6. Cool

Allow the jar to cool uncovered at room temperature until it is no longer hot.

Then seal the jar tightly with its lid.

7. Refrigerate

Place the jar in the refrigerator.

For a mild flavor, allow the beets to pickle for 24 hours.

For a stronger, deeper flavor and darker color, refrigerate them for 2–3 days.

The flavor will continue developing as they sit.

🍽️ How to Serve

These pickled beets are delicious:

  • On green salads
  • With boiled or scrambled eggs
  • Alongside grilled chicken
  • With sandwiches and wraps
  • On cheese boards
  • With roasted vegetables
  • Over avocado toast
  • As a tangy side dish
  • Chopped into potato or egg salad

🌿 Optional Flavor Variations

Sweet Pickled Beets: Increase sugar to ½ cup.

Spicy Pickled Beets: Add 1–2 sliced jalapeños or a pinch of red pepper flakes.

Dill Pickled Beets: Add extra fresh dill and ½ teaspoon dill seed.

Orange-Ginger Beets: Add a few strips of orange zest and 1 teaspoon freshly grated ginger.

⏱️ Recipe Details

Prep Time: 15 minutes
Cooking Time: 30–45 minutes
Pickling Time: 24–72 hours
Total: About 1 hour + refrigeration
Yield: Approximately 1½–2 quarts