Pickled Beets with Dill and Maple Syrup

Earthy beets pickled with fresh dill and a touch of maple syrup for a sweet and tangy Canadian side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

136 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.52/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1lbBeets(medium size, about 4-5)

£0.80

1cupWhite vinegar(5% acidity)

£0.10

0.5cupWater

2tablespoonsMaple syrup(Pure maple syrup)

£0.40

1teaspoonSalt

£0.01

2tablespoonsDill(Fresh, chopped)

£0.50

0.5teaspoonBlack peppercorns(Whole)

£0.15

2clovesGarlic(optional, thinly sliced)

£0.10

Total Cost

£2.06

£0.52 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Wash beets and trim the tops, leaving about 1 inch of stem attached. Wrap beets individually in foil and bake for 30-45 minutes, or until tender when pierced with a fork. Baking time depends on size of beets.
2.
Let beets cool slightly, then peel them. The skins should slip off easily. If not, use a paring knife.
3.
Slice or dice the peeled beets to your desired size.
4.
In a medium saucepan, combine the white vinegar, water, maple syrup, and salt. Bring to a simmer over medium heat, stirring until salt is dissolved.
5.
Add the sliced beets, dill, black peppercorns, and optional garlic to the simmering vinegar mixture. Simmer for 5 minutes to allow the beets to absorb the flavors.
6.
Carefully transfer the pickled beets and the brine to a sterilized glass jar. Make sure the beets are completely submerged in the brine.
7.
Let the pickled beets cool to room temperature before sealing the jar and refrigerating. They are best after chilling for at least 24 hours to allow the flavors to meld.

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My Notes

Nutrition Information

Nutrition per serving (142g)

136 kcal / 569 kJ

Carbs

30.2g

12% of RDA

Fat

0.2g

0% of RDA

Protein

2.5g

5% of RDA

Detailed Breakdown

Fibre

5.8 g

19% of RDA

Sugar

22.4 g

25% of RDA

Sodium

610 mg

27% of RDA

Saturated Fat

0 g

Chef's Tips

For a longer shelf life, process the filled jars in a boiling water bath according to canning instructions. Always follow proper canning safety guidelines.

Pickled beets can be stored in the refrigerator for up to 2 weeks.

Adjust the amount of maple syrup to your desired level of sweetness.

Add other spices like mustard seeds, coriander seeds, or a pinch of red pepper flakes for extra flavor.

Use different colored beets for a more visually appealing dish.

Cooking Equipment

Oven

Stove

Medium saucepan

Glass jar with lid (sterilized)

Wine Pairings

No wine pairing suggestions available for this recipe.

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