Ukranian Pickled Beets
Elevate your side dishes with the vibrant and tangy flavors of Ukrainian Pickled Beets—a centuries-old tradition bursting with color and taste. This recipe combines tender, gently boiled beets with a perfectly balanced brine of white vinegar, sugar, and salt, infused with the earthy aromatics of garlic, fresh dill, and black peppercorns. Ideal for snacking, garnishing salads, or accompanying hearty meals, these homemade pickled beets are easy to prepare and develop deeper, more complex flavors the longer they marinate. Ready in just an hour but best enjoyed after a full day of pickling, they’re a stunning addition to your refrigerator staples and a celebration of Ukrainian culinary heritage.
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Recipe Information
Ingredients
- 4 medium beets
- 4 cups water
- 2 cups white vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 4 cloves garlic cloves
- 4 sprigs dill sprigs
- 1 teaspoon black peppercorns
Instructions
Wash and trim the beets, leaving about 1 inch of the stems attached to prevent bleeding.
Place the beets in a pot and cover with the 4 cups of water. Bring to a boil, then reduce the heat to medium and simmer for 30-40 minutes, or until the beets are fork-tender.
Drain and allow the beets to cool slightly. Once cool enough to handle, rub off the skins using a paper towel or your hands. Trim the ends and slice the beets into thin rounds or wedges.
In a separate pot, combine the vinegar, sugar, salt, and black peppercorns. Heat over medium heat and stir until the sugar and salt are fully dissolved. Remove the brine from heat and let it cool slightly.
Sterilize a large glass jar or multiple smaller jars by rinsing them with hot water. Place one garlic clove and one sprig of dill into each jar.
Pack the sliced beets into the jars, leaving about 1/2 inch of space at the top.
Pour the brine over the beets, ensuring they are fully submerged. Tap the jars lightly to release any air bubbles.
Seal the jars with tight-fitting lids and let them cool to room temperature before transferring them to the refrigerator.
Allow the beets to pickle for at least 24 hours before serving. The flavor intensifies over time and they can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 37.0 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
