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.
Servings: 24 servings, makes 3 pints
Equipment
Ingredients
- 2 lbs beets
- 1 cup white vinegar or cider vinegar, 5% acidity
- 1/2 cup water
- 1/2 cup sugar
- 1 1/2 tsp salt
- 1/4 cup fresh dill weed
- 3 tsp dill seed 1 tsp per pint jar
Instructions
- 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.
- Cool slightly, then slip the peels off the beets, trim off the stem and root ends.
- 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.
- Combine the vinegar, water, sugar, and salt in a nonreactive saucepan and bring to a boil, stirring until dissolved, then remove from the heat.
- 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.
- 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.
- 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.
- For refrigerator pickles, cool, cover, and refrigerate.
Notes
Keep the vinegar-to-water ratio the same for a balanced, vinegar-based pickle brine. Beets should be nearly tender before slicing so they finish with a good texture in the jar.
Altitude Adjustments
The altitude adjustments for water bath canning Dill Pickled Beets are as follows:- For Under 1,000 Feet in Elevation - 30 minutes for pints and quarts.
- For 1,001 to 3,000 Feet in Elevation - 35 minutes for pints and quarts.
- For 3,001 to 6,000 Feet in Elevation - 40 minutes for pints and quarts.
- For Above 6,001 Feet in Elevation - 45 minutes for pints and quarts.
Nutrition
Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 177mg | Potassium: 134mg | Fiber: 1g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg