Dill Pickled Beets
Prep time: 
Cook time: 
Total time: 
Serves: 3 jars
  • 4-5 bunches of beets (about 1.5-2 kg)
  • 1 litre Raw Apple Cider Vinegar
  • 1-2 Tbsp Sea Salt
  • 2 tsp Whole Coriander
  • 2 tsp Dill Seed
  • 2 tsp Mustard Seed
  • ½ tsp Turmeric powder
  • ½ tsp Black Peppercorns
  • 10 sprigs of Fresh Dill
  • 12 Garlic Cloves, peeled
  1. Preheat the oven to 350*F
  2. Trim the tops off of the beets (reserve them for another use -juicing, steaming, adding to soup etc) and wash the beets well (don't peel them).
  3. Spread them out in a couple of casserole-style dishes, add an inch of water to the bottom, cover with foil (or a lid) and let roast/steam for 60-75 mins or until you can poke them with a knife and it comes out easily. (if they are a little bit on the raw side that's ok, they will still pickle, but traditionally they are cooked all the way through)
  4. Meanwhile, in a small pot or pan bring to a simmer the dry spices, salt and as much vinegar as it takes to cover the bottom of the pot/pan.
  5. Simmer for a few minutes (don't let it boil dry), make sure the salt has dissolved and add to a measuring cup/pitcher with the rest of the vinegar (so that it's ready to pour).
  6. Once the beets are cooked and have cooled enough to touch, cut them into wedges, dice them or slice them and pack them into some mason jars (you will fill 3-4 of the 1 liter/quart ones) with the fresh dill and garlic cloves.
  7. Mix the vinegar well to disperse the spices and pour over the beets in the jars (top up with more vinegar if you need to)
  8. Store in your fridge and let pickle at least overnight before using. These keep for several weeks in your fridge.
  9. Make sure use use the pickley garlic in the jars too (anywhere you would use fresh garlic) and the pickling vinegar too, in dressings and dips.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/roots/dill-pickled-beets/