Description

This easy homemade sour pickle recipe uses fresh beetroot to create a stunning visual impact and add a subtle earthy sweetness to the classic dill flavor. It’s a refrigerator pickle method, meaning no boiling water baths required, just simple steps to get crunchy, colorful results every time.

Ingredients

Scale

2 lbs small pickling cucumbers (Kirby type)
1 medium fresh beetroot, peeled and thinly sliced
2 cups filtered water
2 cups white distilled vinegar (5% acidity)
2 tablespoons pickling salt (non-iodized)
4–6 cloves fresh garlic, halved
4–6 fresh dill sprigs
1 tablespoon mustard seeds
1 teaspoon black peppercorns
2 bay leaves

Instructions

Sterilize Jars and Prepare Cucumbers: Wash jars thoroughly and sterilize them in boiling water or a dishwasher; keep them warm. Trim both ends of the cucumbers to ensure maximum brine absorption and a crisper pickle; cut larger cucumbers into spears for faster infusion.
Simmer Brine with Beetroot: In a medium saucepan, combine water, vinegar, and pickling salt; stir until dissolved over medium heat. Add the beetroot slices to the brine mixture and bring to a rolling boil over medium-high heat, then reduce the heat and simmer gently for 5 minutes.
Pack Jars with Aromatics: Place the fresh dill sprigs, garlic halves, mustard seeds, peppercorns, and bay leaves in the bottom of the warm sterilized jars. Tightly pack the prepared cucumbers into the jars, leaving as little space as possible. Add a few of the simmered beetroot slices amongst the cucumbers for visual appeal.
Pour Brine and Seal Jars: Carefully pour the hot brine over the packed cucumbers, ensuring they are fully submerged. Leave about 1 cm (0.5 inch) headspace from the rim and tap gently to remove air bubbles. Wipe the rims clean, center the lids, and screw on the bands finger-tight.
Cool and Refrigerate: Let the sealed jars cool completely at room temperature for several hours. Once cooled, transfer the jars to the refrigerator for a minimum of 3-5 days to allow the flavors to fully develop and the cucumbers to absorb the vibrant ruby color.

Notes

Use non-iodized pickling salt and white distilled vinegar (5% acidity) for best results. Trim both the stem and blossom ends of the cucumbers for a crisp texture. Ensure proper sealing by wiping the rims clean and releasing any persistent air bubbles with a clean skewer. Refrigerate for at least 3-5 days before serving to allow flavors to develop.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Condiment
Method: Refrigerator Pickling
Cuisine: American

Nutrition

Serving Size: 1 spear (28 g)
Calories: 8 calories
Sugar: 0 g
Sodium: 250 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0.5 g
Protein: 0 g
Cholesterol: 0 mg

Keywords: homemade sour pickles, refrigerator pickles, beetroot pickles, dill pickles, canning, easy recipe, tangy, crunchy, side dish, condiment