Quick Pickled Beets with Dill
Updated Jul 14, 2021, Published Jul 27, 2019
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Quick Pickled Beets with Dill are super simple to make. Once you make them yourself, you’ll never purchase them from the supermarket again! They’re great on the side with my Hungarian Goulash or Reuben Casserole!
Now that it’s the middle of summer and great produce is everywhere, I’m thinking about and craving all things pickled.
If there is such a thing as a pickle-aholic, I am one. I crave the sourness and the saltiness so I’m always looking for new things to pickle.
Although I leave the canning to my husband, I love to “quick pickle” things like giardiniera. It’s so much easier than getting the canner out and I love the “small batch” concept.
If you have access to ramps or wild leeks in the spring, be sure to try my Pickled Ramps. If you’re really looking for something new to try and love Brussels sprouts and spicy food as much as I do, you’ll love my Quick Pickled Brussels Sprouts with Jalapeno.
Although we love beets in all forms, hubby and I both LOVE pickled beets. So, when I saw some beautiful red beets, I decided to give pickled beets a try.
How to make Quick Pickled Beets with Dill:
- Start with two bunches of fresh beets (8-10 medium-sized beets).
- Give them a good scrub to remove all the dirt. Save the tops for a salad or quick sauteed garlicky greens.
- Then, boil, roast or steam.
- To boil, place in a medium saucepan and fill with water so they’re covered by an inch or so. Bring to a boil then lower the heat and simmer for 35-45 minutes or until you can easily pierce with a paring knife. Drain and rinse under cold water then peel.
- To roast, preheat the oven to 375 degrees. Rub with olive, canola or any vegetable oil and wrap in foil. Roast for an hour or until easily pierced with a paring knife. Let cool then peel.
- To steam, place in a steamer basket over 2 inches of water in a single layer. Bring to a boil, cover and cook 40-50 minutes or until the beets are tender. Be sure to check the water several times when it’s getting low so it doesn’t boil out! Cool under cold tap water then peel.
- Once your beets are cooked, quarter or slice them and place in a jar with red onion and fresh dill.
- Make a simple brine of white wine vinegar, water, sugar, salt and black peppercorns. I prefer a simple brine such as this for pickled beets without a lot of other spices so the flavor of the beets come through.
- Carefully pour the hot brine over the beets, let cool, refrigerate and voila!
Quick Pickled Beets with Dill!
Be sure to check out my other beet recipes!
- Roasted Hasselback Beets with Dill Dressing
- Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing
- Roasted Beets with Red Wine Glaze
Quick Pickled Beets with Dill
Ingredients
- 2 bunches beets, approximately 6-8 large or 8-10 medium beets
- 1/2 medium red onion, thinly sliced vertically
- 2 tablespoons chopped fresh dill, or 1 tablespoon dried
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt, or to taste
- 1 tablespoon black peppercorns
Instructions
Cook the beets:
- TO BOIL: Place in a medium saucepan and fill with water so they're covered by an inch or so. Bring to a boil then lower the heat and simmer for 35-45 minutes or until you can easily pierce with a paring knife. Drain and rinse under cold water then peel and slice or quarter.
- TO ROAST: Preheat the oven to 375 degrees. Rub with olive, canola or any vegetable oil and wrap in foil. Roast for an hour or until easily pierced with a paring knife. Let cool then peel and slice or quarter.
- TO STEAM: Place in a steamer basket over 2 inches of water in a single layer. Bring to a boil, cover and cook 40-50 minutes or until the beets are tender. Be sure to check the water several times when it's getting low so it doesn't boil out! Cool under cold tap water then peel, slice or quarter.
- Place the beets in a 1-quart glass canning jar, alternating with the onion and adding dill as you go.
- Combine vinegar, water, sugar, salt and black peppercorns in a small saucepan.
- Bring to a boil and stir 1-2 minutes or until the sugar has fully dissolved.
- Slowly and carefully pour the hot brine into the jar over the beet.
- Push the beets down into the brine if necessary.
- Screw a lid onto the jar and invert once or twice so the dill gets evenly distributed. Let cool at room temperature.
- Refrigerate 4-5 days before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The recipe sounds good, however the brine quantity for each liquid seems to be over jar, leaving me wonder if it’s the same for the dill, 1 TB per jar?
HI, Aimee, Thanks so much for your question but I’m not understanding it. Can you clarify it for me? Thanks!