These quick pickle recipes offer an easy, no-cook approach to preserving two classic condiments. Beet Pickles combine the earthy sweetness of beets with a tangy vinegar-sugar blend, ideal for serving alongside roasts or as a vibrant salad topping. The Sweet Dill Pickles bring together sliced dill pickles with sugar, vinegar, and classic pickling spices to produce a crunchy, sweet-tart flavor perfect for sandwiches or charcuterie boards. These recipes reflect mid-20th-century kitchen shortcuts for flavor-packed results with minimal effort and no canning required
Ingredients
For Beet Pickles:
- 1 cup sugar
- ¾ to 1 cup vinegar
- 3 cups beets (Cooked or canned, sliced)
For Sweet Dill Pickles:
- 1 jar sliced dill pickles (drained and rinsed)
- 2 cups sugar
- ½ cup tarragon vinegar
- 1 tsp celery seed
- 1 tsp mustard seed
Instructions
Prepare Beet Pickles
- Mix 1 cup sugar and ¾ to 1 cup vinegar in a bowl
- Pour the mixture over cooked or canned sliced beets
- Let stand at room temperature for about 2 days
- Store in refrigerator and serve chilled
Prepare Sweet Dill Pickles
- Drain and rinse 1 large jar of sliced dill pickles
- In a bowl, combine 2 cups sugar, ½ cup tarragon vinegar, 1 tsp celery seed, and 1 tsp mustard seed
- Pour mixture over the drained pickles
- Let stand at room temperature for 3 days
- Store in refrigerator and serve chilled
Tips
- Substitute white vinegar for tarragon vinegar if unavailable
- Add sliced onions to the beet pickles for extra flavor
- Use baby dill pickles for a crunchier texture
- Add a pinch of red pepper flakes for a spicy version
- Use apple cider vinegar for a slightly fruity twist
Nutrition
Calories: 329kcalCarbohydrates: 81gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 499mgPotassium: 238mgFiber: 2gSugar: 79gVitamin A: 121IUVitamin C: 4mgCalcium: 48mgIron: 1mg
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