Quick Pickled Beets

Chopped beets pickled in a jar, garnished with dill and garlic.

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A super quick way of pickling beetroots. No need for canning or sanitizing jars. You can enjoy them just after 24 hours.



For Pickling:

  • 4 medium beets

  • 2 cloves garlic, sliced

  • ¼ bunch of fresh dill

For pickle brine:

  • 1 and ½ cup boiling water
  • 2 teaspoons salt
  • 2 lemons, juice only
  • 1 cup vinegar (apple vinegar, white vinegar)


  1. Prepare the beets. Place the beets in a pan and fill it with water. Bring it to a boil. Reduce the heat and let it simmer until the beets are tender, for about 30 minutes. Fill a large bowl with cold water. Transfer the beets into it. Let them cool.



  • You can use roasted, steamed or canned beets for this recipe.

  • Make sure to cover all beet slices with the brine.

  • We don’t use sugar in this pickling marinade as we find the sweetness of beets is enough. But if you want a little more sweetness, then add 1 tablespoon of sugar in the brine. You can add it into boiling water along with salt.

  • Although you can immediately eat them after they are completely cool, we recommend eating them at least after 24 hours. 

  • Use a clean fork each time to get beet pickles from the jar. Don’t use the same fork that you use to taste the pickle. This will cause bacteria and shorten the length of the storage.