🫙 Ingredients

For the beets:

  • 2 lb (900 g) fresh beets
  • 1 cup water
  • 1 cup apple cider vinegar
  • ½ cup white vinegar
  • 2 tablespoons honey or sugar
  • 1 teaspoon salt
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • 2 cloves garlic, sliced
  • ½ teaspoon dried dill
  • 2–3 fresh dill sprigs, optional
  • ½ small red onion, thinly sliced, optional

👩‍🍳 Instructions

  1. Prepare the beets:
    Wash the beets thoroughly and trim the tops and roots. Don’t peel them yet.
  2. Cook the beets:
    Place the beets in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 30–45 minutes, depending on their size, until fork-tender.
  3. Cool and peel:
    Drain the beets and allow them to cool enough to handle. Rub off the skins and cut the beets into slices or bite-sized cubes.
  4. Prepare the pickling liquid:
    Add water, apple cider vinegar, white vinegar, honey or sugar, salt, peppercorns, mustard seeds, garlic, and dill to a saucepan.
  5. Heat the brine:
    Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring until the salt and sweetener dissolve.
  6. Fill the jars:
    Pack the cooked beet pieces into clean glass jars. Add a few slices of red onion and fresh dill between the layers if desired.
  7. Add the brine:
    Carefully pour the hot pickling liquid over the beets until they are completely covered. Leave about ½ inch (1–1.5 cm) of space at the top.
  8. Cool:
    Let the jars cool uncovered until they reach room temperature.
  9. Refrigerate:
    Seal the jars and refrigerate for at least 24 hours. For stronger flavor, allow them to pickle for 2–3 days.

🥗 How to Serve

Serve these pickled beets:

  • Over green salads
  • Alongside grilled chicken or fish
  • With hummus and whole-grain bread
  • In grain bowls
  • As a colorful side dish
  • Chopped into a Mediterranean-style salad

Prep time: 20 minutes
Cooking time: 40 minutes
Pickling time: 24–72 hours
Yield: About 4–5 pint jars