Dessertscreativecanning
Dill Pickled Beets
Sweet-tangy dill pickled beets combine tender sliced beets with a bright vinegar brine, fresh dill weed, and dill seed for a classic pickle flavor. Make a small batch for the fridge or water-bath can pint jars for shelf-stable pantry pickles.
👥 24 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 1h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Cook the beets (boil or roast) until nearly tender. Total timing varies, but is usually ⏱️ 20-30 minutes, depending on the size and age of the beets.
beets2 lbs
2
Cool slightly, then slip the peels off the beets, trim off the stem and root ends.
beets2 lbs
3
Cut the beets in half and slice into 1/4-inch slices. Small beets under 1 1/2 inches in diameter can be left whole.
beets2 lbs
4
Combine the vinegar, water, sugar, and salt in a nonreactive saucepan and bring to a boil, stirring until dissolved, then remove from the heat.
5
Pack the prepared beets into clean, hot jars, dividing the dill weed and dill seed among the jars. Leave about 1 inch of headspace above the solids, so you can ensure everything is well covered by the brine.
beets2 lbsdill seed (1 tsp per pint jar)3 tsp
6
Pour the hot brine over the beets, covering them and leaving 1/2 inch final headspace. Remove air bubbles, wipe rims, apply lids, and tighten bands to fingertip tight.
beets2 lbs
7
For waterbath canning, process pint jars in a boiling-water canner for ⏱️ 30 minutes (adjusting for altitude, see notes). Turn off the heat, remove the canner lid, and let jars rest ⏱️ 5 minutes before removing. Cool ⏱️ 24 hours, check seals, and store sealed jars in a cool, dark place for up to 1 year.
8
For refrigerator pickles, cool, cover, and refrigerate.
Nutrition Facts
calories
36 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
177 mg
protein Content
1 g
carbohydrate Content
8 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.13 g
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