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Canned beet and dill pickle salad with small red beet cubes, finer pickle pieces and fresh dill.
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Canned Beet and Dill Pickle Salad

Canned beet and dill pickle salad is a quick, tangy side made from two already-prepared ingredients. Sweet, earthy plain beets are cut into small cubes, while the pickles are chopped a little finer so their sharpness reaches several bites without taking over the bowl. A little oil, fresh dill, and finely chopped onion complete the salad.
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Prep Time 15 minutes
Chilling time 15 minutes
Total Time 30 minutes
Servings: 3 side servings
Ingredients Method Notes

Ingredients
  

Salad and dressing
  • 9 ounces drained plain canned beets 250 g; cut into 1/2-inch cubes
  • 1/2 cup drained dill pickles 75 g; cut into 1/4-inch pieces
  • 2 tablespoons finely chopped red onion about 20 g
  • 1 tablespoon olive oil or neutral oil
  • 1 tablespoon finely chopped fresh dill
  • 1 teaspoon cider vinegar plus 1/2 teaspoon more only if needed
  • 1/8 teaspoon freshly ground black pepper
  • 1-2 teaspoons reserved dill pickle brine only if needed, after tasting
  • 1 pinch fine salt only if needed

Method
 

Mix, chill and serve
  1. Drain canned plain beets for about 5 minutes in a colander. Pat dry and cut into 1/2-inch cubes.
  2. Drain and pat the dill pickles dry, chop into 1/4-inch pieces, and finely chop the red onion.
  3. In a serving bowl, stir the oil, the first 1 teaspoon cider vinegar, and black pepper. Hold back the optional salt and brine.
  4. Gently fold the beets, pickles, red onion, and fresh dill into the dressing without crushing the beet cubes.
  5. Cover and chill for 15 minutes. Taste a complete bite; add 1 teaspoon of reserved pickle brine only if it needs more tang or saltiness. Taste again before adding more.
  6. If needed, add up to 1/2 teaspoon more vinegar for acidity without extra salt. Salt sparingly, only after tasting, and serve cold.

Notes

  • Use plain cooked canned beets, not sweet pickled beets. Measure the drained weight and pat both beets and pickles dry.
  • Keep beet pieces about 1/2 inch and pickle pieces about 1/4 inch. Fold gently to preserve the beets.
  • Hold optional brine and salt until after the 15-minute refrigerated rest. Extra brine adds both acidity and salt.
  • Refrigerate covered at 40°F (4°C) or below; use within 3 days for best texture. Refrigerate within 2 hours, or 1 hour above 90°F (32°C). Mixing a new salad does not extend the storage time of previously cooked ingredients.