Pickles & Preserves

Mustard Pickled Beets

image :  Mustard Pickled Beets


  • 16 medium sized beets, cleaned and trimmed
  • 2 cups cider vinegar
  • 1 1/2 cups water
  • 2 tablespoons mustard powder
  • 2 tablespoons salt
  • 1/4 cup chopped fresh dill
  • 8 garlic cloves, minced
  • 2/3 cup granulated sugar


Preheat oven to 375°F (190°C). Wrap beets individually in foil. Place on baking sheet. Bake for about 50 to 60 minutes or until tender. Let stand until cool enough to handle. Peel skin from beets, rubber gloves work best for this. Slice beets and arrange them in hot sterilized jars.

Combine remaining ingredients in a medium saucepan over medium-high heat. Boil for 10 minutes. Pour into jars over beets leaving 1/2 inch (1cm) gap at top; seal jars.

Makes five, 250 ml jars.