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Maple Balsamic Pickled Beets

Maple Balsamic Pickled Beets

Maple Balsamic Pickled Beets

During copious sugar shack feasts, crunchy pickles are a welcome breath of fresh air. They add colour and a touch of tangy tartness—a nice respite between two mouthfuls of oreilles de crisse! Our pickled beets follow in their footsteps, but borrow Italian balsamic vinegar to create a rich yet balanced brine. We’ve also added dill and chives for an even sharper, brighter flavour. Just the thing to put a little pep in your step… and your plate!

Preparation 20 min
Cooking time 45 min
Portions 10-12

Foresee 24h resting time to marinate the beets. You can also use pre-cooked beets.



  1. In a large pot, bring enough water to a boil to accommodate the beets.
  2. Cook beets until almost tender, about 25-35 minutes. Drain and let cool.
  3. Peel the beets and cut into halves or quarters lengthwise, depending on size.
  4. In a saucepan, add vinegars, syrup, water, salt, cinnamon sticks and ginger. Bring to a boil, then reduce heat and let simmer, uncovered, for 10 minutes.
  5. In a bowl, add the beets and the liquid, ensuring beets are submerged in the pickling liquid. Let marinate at room temperature for an hour before refrigerating overnight.
  6. To serve, place marinated beets on a serving dish. Garnish with fresh chives, dill and dollops of sour cream.
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