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Quick pickled beets in a glass jar with fresh dill, mustard seeds, bay leaves, and peppercorns visible at the top and in the jar, on a dark background.
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Pickled Beets

Earthy, tangy roasted beets in a spiced vinegar brine – no sugar needed. Ready the next day and keeps up to a month in the fridge.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Condiments
Cuisine: Californian
Author: Daniela Gerson

Ingredients

  • 1 – 1½ lbs small beets any color
  • a few sprigs fresh dill
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1 tablespoon Diamond Crystal kosher salt
  • ½ teaspoon mustard seed
  • ½ teaspoon mixed peppercorns
  • 1-2 bay leaves

Instructions

  • Roast the beets: wrap whole beets in foil and roast at 400°F for 45–60 min, until a fork pierces through easily. Cool, peel, and slice into wedges.
  • Pack the sliced beets and dill into a pint jar.
  • Heat the vinegar, water, salt, mustard seed, peppercorns, and bay in a small pot over medium until the salt dissolves. Let cool slightly.
  • Pour the warm brine over the beets. Cover, cool to room temperature, then refrigerate.
  • Better the next day. Keeps up to a month in the fridge.

Notes

  • No sugar – beets are sweet enough, especially roasted.
  • Dry spices go in the brine; fresh dill goes in the jar.
  • Pre-cooked beets work too – just make sure they're tender before pickling.
  • Don't toss the brine – repurpose it as the vinegar base in salad dressings.