Food & Cooking Recipes Lunch Recipes Pickled Dill Beets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 15 mins Total Time: 7 days Yield: 2 pints Ingredients 1 ½ cups distilled white vinegar or apple-cider vinegar 2 teaspoons sugar ½ teaspoon whole black peppercorns ½ teaspoon coriander seeds 3 whole allspice berries 2 dried bay leaves Coarse salt 12 ounces baby beets, peeled and cut into ½-inch wedges 8 sprigs dill 4 cloves garlic Directions Combine beets, vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with boiling brine. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months. Rate it Print