Maple Pickled Beets- Putting Up with Erin
Maple Pickled Beets- Putting Up with Erin

“Thomas Jefferson was a total fox!”… Happy Independence Day y’all!

Thanks to hurricane Arthur my 4th of July was not spent at an outdoor BBQ nor were fireworks included in my evenings’ agenda. Instead the poor weather presented me with the perfect opportunity to hide away in a cafe, drink too much espresso, and catch up on emails and blog posts. The inspiration for this recipe came entirely from a jar of the über tasty Stout Oak Farm maple syrup. This syrup is a “sugar evaporation collaboration” from a variety of maple trees out of Brentwood and Kingston, NH. Aside from dilly beans, of all the things I’ve put up in the past year, beets have surprisingly proven to be the most tasty pickle variety thus far. Though not really discernible from the photos, I did actually use a mix of golden and red beets from Wake Robin Farm for this recipe. From the quick, albeit cough inducing brine taste test, I am sure that the combination of maple syrup and apple cider vinegar is bound to result in a sweet, buttery, delicious maple beet pickle.

While we are on the topic of vinegar, though I suppose we are almost always on the topic of vinegar, a few of you have asked “how do I choose the right vinegar for my pickles?”. What’s most important is that you make sure whatever kind of vinegar you use is at least 5% acidity. Most pickle variations call for the common distilled white vinegar. White vinegar adds the classic tart flavor typically desired when making dill pickles. I tend to use apple cider vinegar in the majority of my pickle recipes mainly for the slightly sweeter pickle it produces. Apple cider vinegar has a more mellow, fruity flavor that blends well with other pickling spices. Red wine vinegar and champaign vinegar are also varieties that some people use. Fig and Fork’s easy rule of thumb is to use the vinegar that exhibits a color closest to the color of the veggie that you’re pickling.

Their examples:

Radishes, ramps, red onions, grapes, shallots, beets = red wine vinegar
Cucumbers, fennel, pineapple, kohlrabi = champagne or white wine vinegar
Turnips, carrots, apples, onions = cider vinegar


Maple Pickled Beets- Putting Up with Erin Maple Pickled Beets- Putting Up with Erin

Maple Pickled Beets

Yield: 4 pints


  • 12 medium sized beets (greens removed)
  • 10 ounces of small pearl onions (peeled)
  • 6 whole star anise
  • 6 quarter inch thick pieces of fresh ginger
  • 2 tsp pickling/sea salt
  • 1 cup maple syrup
  • 3 cups apple cider vinegar
  • 1-1/2 cup water


  1. Preheat oven to 350 degrees F. Place rack in middle of oven.
  2. Wash and scrub beets.
  3. Put the beets in a baking dish. Add about 1/4 inch of water, or just enough to cover the bottom of the dish and provide some moisture.
  4. Cover the baking dish with foil and put it in the preheated oven. Roast the beets for at least 45 minutes or up to an hour. Test for doneness with a small knife -- it should slip right into the thickest part of the beet.
  5. Remove dish from the oven and allow the beets to cool before handling them. Slice a thin layer off the top and bottom of each beet and remove the peel with your fingers or a small knife.
  6. Slice into 1/4 inch thick slices.
  7. Meanwhile, in a large-sized, non-reactive pot, combine vinegar, water, maple syrup, salt, ginger, and star anise. Bring to a boil. Let simmer on medium heat for 10 minutes.
  8. Pack beets and onions into prepared (hot and sterilized) jars. Ladle brine and brine ingredients (remove anise) into jars leaving approx. 1/2 inch of head space.
  9. Wipe rims, apply lids and rings (finger tight), then process in a covered hot-water bath for 10 minutes.
  10. Remove from water and let cool on a folded towel for 12 to 24 hours.
  11. Let pickle for at least 3 weeks before consuming.

8 responses to Maple Pickled Beets

  1. Ooh, these are so exciting! I grew up with homemade pickled beets and LOVE them. Must give this a try with some of the vast amount of beets we’ve been getting from out CSA!

  2. Awesome!! Those look quite delicious. I love pickled beets and seem to make more every year. They’ve also become a favorite of my friends who’ve become increasingly generous with the homemade stuff they’re willing to trade to get their hands on my pickled beets. I now get homemade beer, jam, apple butter, in trade, it’s pretty fantastic.

  3. Links: Pink Pickles, Cherry Rhubarb Jam, and a Winner | Food in JarsFood in Jars

  4. Ooh, these look delicious – and what a pretty color!
    Could you give more information about slicing the beets? You mention 1/4″ slices but I’m thinking that full slices wouldn’t fit in my jars. Do you cut your beets in half before slicing, for half-moons? Or are they more like wedges?

  5. I can’t wait to eat these in 21 days!! I ended up with 6 pints. 3 golden, and 3 red. The anise smell in the brine smelled amazing. Thanks for the recipe!

  6. Heirarchy of Need | edge of center

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