PICKLED DILL BEETS

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Pickled Dill Beets image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time P7D

Yield Makes 2 pints

Number Of Ingredients 10

1 1/2 cups distilled white vinegar or apple-cider vinegar
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
3 whole allspice berries
2 dried bay leaves
Coarse salt
12 ounces baby beets, peeled and cut into 1/2-inch wedges
8 sprigs dill
4 cloves garlic

Steps:

  • Combine beets, vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with boiling brine. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

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