🥣 Homemade Pickled Beets — Full Recipe

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.Fruits & Vegetables

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.Cooking & Recipes

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.Sugar

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.Cookware & Diningware

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