Pickled Beets with Dill and Maple Syrup

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.

Let beets cool slightly, then peel them. The skins should slip off easily. If not, use a paring knife.

Slice or dice the peeled beets to your desired size.

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.

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.

Carefully transfer the pickled beets and the brine to a sterilized glass jar. Make sure the beets are completely submerged in the brine.

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.