Holiday Pickled Beets 

In case you missed our Holiday Home Cook-along event, we’ve shared the video and recipe with you here! These pickled beets are red and shiny, just like Christmas! They would be perfect on an appetizer board with cheese and crackers. They also make a zingy salad topping or a quick snack with cottage cheese. 


• 1 bunch beets (3 medium-sized = 3 cups cooked beet quarters) 

• 1 ½ cups apple cider vinegar 

• 1 ½ cups water 

• 1 tablespoon brown sugar 

• ½ teaspoon sea salt 

• ½ teaspoon whole peppercorns 

• ½ teaspoon mustard seed 

• pinch red pepper flakes 

• 2 cloves garlic, sliced 

• 1 small bunch of fresh dill 


Scrub the beets well under running water. Cut into 1” wedges and place in a saucepan with enough water to cover. Bring to a boil and cook until the beets are tender, 10-15 minutes. 

While the beets boil, make the pickling liquid. Add the vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes into a small saucepan set over medium heat. Bring to a simmer for 5 minutes. 

Place the beet wedges, garlic, and dill into a quart-sized canning jar, leaving at least 1/2″ to the top of the jar. Pour the pickling liquid over the beets into the jar, leaving 1/2″ headspace. You may not need all of the liquid. If spices remain in the saucepan, just spoon them into the jars. 

Cool to room temperature, then store in the refrigerator. 


Nutrition Facts: 

Serving size: 1/6 of recipe 

Calories: 35 

Total Fat: 0 g 

Sodium: 100 mg 

Potassium: 300 mg 

Carbohydrate: 0 g 

Fiber: 6 g 

Protein: 1 g 


Total Time 25 min, Serves 6