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Dill pickled beets
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4.50 from 2 votes

Dill Pickled Beets for Canning or Refrigeration

These dill pickled beets are not only a family favorite, but also a fourth generation family recipe originally created by my grandma and great grandma over 50 years ago. Great recipes stand the test of time and this one is a keeper!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Canning
Cuisine: American
Servings: 9 quarts


  • Beets to fill 4 quart jars
  • 2 cups Sugar
  • 2 ½ cups White Vinegar
  • 1 cups water
  • 1 tablespoon Pickling Salt
  • 1 head of fresh dill per jar


  • Leaving 1” of stem and all of roots intact, boil the beets for ~1 hour, or until easily pierced with a knife.
  • Remove beets and let cool enough to handle.
  • Boil sugar, salt, water and vinegar in pot.
  • Remove outer skin and quarter beets (or cut into manageable sizes) and place in clean quart jars along with 1 head of dill.
  • Pour over brine solution, add lids, and process in water bath for 30 minutes if canning, otherwise place in refrigerator and let sit for a few days before enjoying.


Yields 2-4 quarts, depending on how packed the beets are.
30 minute processing time comes from similar USDA approved recipe, however it is important to note this is not a USDA tested or approved recipe.
To guarantee safe processing place jars in refrigerator rather than canning for long term storage.
Pickling spice can also be added for additional flavor!