pickled beets recipe
- The Best pickled beets recipe
- Easy Crispy Pickled Beets with Honey-Dill Dressing
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Crispy Pickled Beets with Honey-Dill Dressing Works
- ❓ Frequently Asked Questions About Crispy Pickled Beets with Honey-Dill Dressing
The Best pickled beets recipe
I love how pickled beets hold up so well, too. You can make a big batch and keep them in the fridge for weeks, and they’re always ready to brighten up a plate. They’re great for game day snacks, summer picnics, or even just a quick bite when you’re craving something fresh. And honestly, they’re a great way to introduce kids to vegetables they might otherwise skip. The tangy flavor makes them taste like something fun, not like a health requirement. Plus, they’re so simple to make—just a few ingredients, a little time, and a jar of vinegar. It’s one of those recipes that feels like a no-brainer, but somehow always ends up being a hit.
Easy Crispy Pickled Beets with Honey-Dill Dressing
A quick and tangy way to preserve beets for summer snacks. These bright, crunchy pickles add a sweet-savory bite to salads, sandwiches, or as a standalone snack.
🥘Ingredients
- 4 medium beets (about 1.5 lbs total)
- 1 cup apple cider vinegar
- 1 cup water
- 1 tbsp salt
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 small onion, sliced
- 2 tbsp honey
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 small garlic clove, minced
👨🍳Directions
-
1
Preheat oven to 400°F. Peel beets by scoring the skin in a crosshatch pattern, then boiling in salted water for 20–25 minutes until tender. Drain and let cool. -
2
Slice beets into 1/4-inch thick rounds. In a bowl, combine vinegar, water, salt, mustard seeds, peppercorns, and onion slices. Submerge beets and let marinate for at least 2 hours. -
3
Pack beets into clean jars, leaving 1/2 inch headspace. Boil jars in a water bath for 10 minutes to sterilize. -
4
While jars cool, mix honey, dill, lemon juice, and garlic in a small bowl. Once cooled, pour dressing over beets in jars.
🔧Equipment
- Large pot
- Colander
- Clean jars with lids
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
- For extra crunch, add sliced green onions or radishes to the jars.
- Store pickled beets in the fridge for up to 3 months. Refrigerate the dressing separately if not using immediately.
Watch Video Of How Easy Crispy Pickled Beets with Honey-Dill Dressing Works
❓ Frequently Asked Questions About Crispy Pickled Beets with Honey-Dill Dressing
1. What is the best way to store pickled beets for long-term use?
Pickled beets keep well in the refrigerator for up to three months in an airtight container. For longer storage, transfer them to a glass jar, label with the date, and refrigerate. If you plan to use them beyond three months, consider freezing them in portions for up to six months.
2. Can I use fresh beets instead of canned for this recipe?
Yes, you can use fresh beets, but they’ll take longer to pickle. Wash and peel them, then slice them into rounds or sticks. Simmer them in salted water for about 15–20 minutes until tender before following the rest of the recipe. Fresh beets will add a slightly earthier flavor.
3. Why do some pickled beets turn a different color?
Color variations in pickled beets are normal and depend on the beet variety, prep method, and fermentation time. Some beets may appear slightly greenish if not blanched properly before pickling. The bright red or purple hue comes from natural beet pigments, so don’t worry if the color isn’t uniform—it’s just part of the process.
4. Can I make this recipe without a pressure canner?
Yes, you can make pickled beets in a water bath canner if you use a vinegar-based brine. Follow standard water bath canning guidelines for jars, including proper sealing and processing times. For safety, check your canner’s instructions for the correct water level and heat settings.
