Step 1: Cook the beets
Wash the beets thoroughly and trim the tops, leaving a little of the stem attached.
Place them in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for approximately 30–45 minutes, depending on their size.
They are ready when a fork slides easily into the center.
Step 2: Cool and peel
Drain the beets and allow them to cool enough to handle.
Rub or peel away the skins. Trim the remaining ends.
Slice the beets into rounds or wedges, depending on your preference.
Step 3: Prepare the pickling brine
Add the vinegar, water, sugar, and salt to a saucepan.
Add the mustard seeds, black peppercorns, and bay leaves.
Bring the mixture to a gentle simmer and stir until the sugar and salt have dissolved.
Remove from the heat.
Step 4: Fill the jars
Place the sliced beets into clean glass jars.
If using red onion, add a few slices between the layers. Add the fresh dill as well.
Leave some space at the top of each jar.
Step 5: Add the brine
Pour the warm pickling liquid over the beets until they are completely covered.
Gently tap the jars or use a clean utensil to release trapped air bubbles.
Step 6: Cool and refrigerate
Allow the jars to cool to room temperature.
Seal them and place them in the refrigerator.
For the best flavor, let the beets pickle for at least 24 hours before eating. After several days, the flavor becomes even richer and more developed.
Step 7: Serve
Serve the pickled beets chilled as a side dish, or add them to salads, sandwiches, grain bowls, or cheese platters.
Storage
This is a refrigerator-pickle recipe, not a shelf-stable canning recipe. Keep the jars refrigerated and use clean utensils when removing the beets.
Tip: For a sweeter pickle, increase the sugar slightly. For a more savory version, reduce the sugar and add extra dill, garlic, or peppercorns.
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