Pickled Beets Recipe

Trim and wash

Trim beet greens to about 1/2" from the crown (leaving some stem prevents bleeding while cooking). Rinse beets thoroughly under cold water to remove dirt. Do not peel at this stage.

Boil until tender

Place beets in a large pot and add about 2 liters of water and 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until beets are easily pierced with a paring knife (20–40 minutes depending on size). Test a few; larger beets take longer.

Cool and peel

Drain beets and transfer to a bowl of ice water to stop cooking and make handling easier. Once cool, rub the skins off with your fingers or a paper towel; the skins should slip off easily. Slice beets to desired thickness: 1/8"–1/4" rounds or wedges. Place sliced beets in a clean bowl.

In a medium saucepan combine 2 cups vinegar, 1 cup water, 3 tablespoons sugar, 1 tablespoon kosher salt, 1 teaspoon black peppercorns, 1 teaspoon allspice (if using) and 2 bay leaves. Add mustard seeds if using. Bring the mixture to a simmer over medium heat, stirring until sugar and salt dissolve. Simmer gently for 2 minutes to bloom the spices, then remove from heat.

Divide sliced beets evenly between two sterilized pint jars. Tuck in optional thinly sliced red onion, smashed garlic cloves, and a dill sprig in each jar so aromatics are distributed. Pour the hot brine over the beets leaving about 1/2" headspace; tap jars gently to release trapped air and ensure beets are submerged. Remove any floating solids or foam.

Wipe jar rims with a clean cloth, place lids and screw rings on fingertip-tight. Let jars sit at room temperature until cool, about 1–2 hours.

For refrigerator pickles: once cool, refrigerate jars. Let pickled beets rest at least 48 hours for best flavor; they improve after 3–5 days. Stored in the refrigerator, they keep well for 2–3 weeks.

For shelf-stable jars (optional water-bath canning): if you want long-term storage, process jars in a boiling water bath. Place jars in a canner with racks, cover with 1–2" of water, bring to a gentle boil and process pint jars for 20 minutes (adjust for altitude). Remove jars and let cool undisturbed 12–24 hours; check seals before storing. Properly sealed jars are shelf-stable for up to 1 year.

Serve chilled or at room temperature as a side, salad component, or condiment. Discard dill sprigs and bay leaves before serving if desired. Use within recommended storage times.