Ingredients:

  • 3 lbs fresh beets, scrubbed and trimmed
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 2 tbsp pickling salt
  • 6 cloves garlic, smashed
  • 1/2 cup fresh dill, coarsely chopped
  • 1 tbsp whole black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Preheat oven to 400°F (200°C). Toss beets with olive oil and salt on a foil-lined sheet. Roast for 45–60 minutes until a knife slides into the center with zero resistance.
  2. While still warm, gently rub the skins off the beets using a paper towel or your fingers. Slice into 1/4-inch thick rounds or quarters.
  3. Combine vinegar, water, sugar, and salt in a pot. Bring to a rolling boil, then reduce to a simmer for 5 minutes. Stir in the smashed garlic, peppercorns, and mustard seeds.
  4. Divide the sliced beets and fresh dill evenly among three pint jars. Pour the hot brine over the beets, ensuring they are fully submerged. Seal tightly and let cool to room temperature before refrigerating for 24 hours.