Easy Pickled Beets with Mustard Seed
These Easy Pickled Beets with Mustard Seed are a vibrant, tangy refrigerator pickle made entirely without added sugar. Earthy beets are simmered until tender, then steeped in a simple vinegar brine loaded with mustard seeds, peppercorns, and garlic.Ready in under an hour of active work and best enjoyed after 48 hours in the fridge, this is a low sodium pickling recipe that delivers bold, complex flavor with minimal effort.
Equipment
- Large pot
- Small saucepan
- Wide-mouth mason jars (2 pint-size)
- Sharp knife and cutting board
- Disposable gloves
Ingredients
- 2 pounds fresh beets scrubbed, tops and tails trimmed
- 1 cup white wine vinegar or apple cider vinegar
- 1 cup water
- 1 teaspoon kosher salt reduce to 1/2 teaspoon for low sodium version
- 1 tablespoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 2 cloves garlic smashed
- 3 sprigs fresh dill optional but recommended
Instructions
- Scrub beets under cold running water and trim the tops and tails. Leave the skins on during cooking to preserve color and nutrients.
- Place beets in a large pot and cover with cold water by at least 2 inches. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 35 to 45 minutes, depending on size, until a fork slides in with minimal resistance.
- Transfer cooked beets to a large bowl of ice water and let cool for 10 minutes. Once cool enough to handle, slip off the skins using your hands or a paper towel. Wear gloves to avoid staining. Slice beets into rounds or wedges about 1/4 inch thick.
- Combine the vinegar, water, salt, mustard seeds, peppercorns, and smashed garlic in a small saucepan over medium heat. Bring to a gentle boil, stirring until the salt is fully dissolved. Remove from heat and allow to cool for 5 minutes.
- Pack sliced beets and fresh dill sprigs into clean, wide-mouth mason jars, alternating layers for even distribution. Pour the warm brine over the beets, ensuring the mustard seeds, peppercorns, and garlic are evenly divided between jars. Leave about 1/2 inch of headspace at the top.
- Allow jars to cool to room temperature with lids loosely resting on top, about 30 minutes. Seal lids tightly and refrigerate for at least 24 hours before eating. For best flavor, wait 48 to 72 hours before serving.
Notes
These are refrigerator pickles and are not shelf-stable. Store sealed jars in the refrigerator for up to 3 weeks. Do not reuse the brine once the beets are finished. For truly salt free pickles, omit the kosher salt entirely and rely on the vinegar and spices for flavor. Golden or Chioggia beets can be substituted for a milder flavor and different visual presentation. Always wear gloves when handling beets to prevent staining your hands and surfaces.