Pickled Heart Beets

  Pickled Heart Beets - perfect for Valentine's Day or any day!  

My grandma was a phenomenal cook. When I think of her flitting around the kitchen humming a tune, I grin from ear to ear. She loved cooking and baking, and wow, could she eat! Besides her delicious breads and cookies, grandma cooked tasty and savory vegetables, served raw, boiled, or pickled. Grandma Grace made THE most delicious pickled beets, filled with flavor and crunch. Unfortunately, I cannot locate her recipe, so I am on a quest to replicate grandma Grace's pickled beets. In honor of my amazing grandma, this recipe incorporates the deliciousness of her traditional pickled beets along with some playful shapes. 

When pickling beets, I prefer using Bragg's Apple Cider Vinegar for its flavor and health benefits. Apple Cider Vinegar has many uses and can be very beneficial for health, such as balancing blood sugar, boosting immunity, improving nutrient absorption, promoting healthy cholesterol, and aiding digestion.

Serve pickled beets as a vibrant and flavorful side dish, added to salads for extra flavor and crunch, or as a topping to fresh tacos.


1-2 large bunches of beets* (save the greens for a nutritious sauteed side-dish)

For the Brine

  • 2 cups of water
  • 1/2 apple cider vinegar
  • 1-1/2 tablespoons kosher salt (flavor to taste)
  • 1-2 tablespoons maple syrup
  • 3 or so whole all-spice pods
  • 1 teaspoon coriander seeds
  • 1 tsp dill (fresh dill is best)
  • 6 cloves garlic, smashed
  • 1 teaspoon Mexican oregano
  • 1 teaspoon red chili flakes (flavor to taste)

*If using golden beets, substitute the oregano and coriander for rosemary and a little lemon zest.


1. Slice beets (the amount varies based on the size of your sliced beets) on a mandoline slicer (about a 1/8 of an inch thick).*

2. Put your sliced beets in a mason jar. 

3. Bring the brine to a boil on the stove. 

4. Pour the hot brine over the beets until the jar is full. 

5. Close up the jar, letting it cool completely before putting it in the fridge.

*If you do not have a mandoline slicer, slice the beets with a knife aiming for 1/8 inches thick. 

Recipe adapted from bourbonandblueberries.com