Refrigerator Pickled Beets

Ingredients

  • 1.5 lbs fresh beets (preferably medium size*), rinsed and scrubbed clean, tops removed, root trimmed

  • 2/3 cup apple cider vinegar

  • 2/3 cup water

  • 2 Tbsp maple syrup

  • 1 tsp salt, or to taste

Instructions

  • Place a steamer basket (or steamer attachment of pot) in a pot and fill pot with about 1 1/2-inches to 2-inches of water (it shouldn't touch the steamer basket). Bring water to a simmer over medium-high heat.

  • Place beets in basket, reduce heat to medium-low, cover pot with lid and let steam until beets are tender when pierced with a fork (they shouldn't be overly soft, I like a very light bite to them), about 45 to 50 minutes. Keep an eye on the water level you may need to add more water to the pot as they steam.

  • Remove beets and let them cool in a cutting board. Once cool enough to handle rub skins off of beets using paper towels.

  • Cut beets into chunks about 1 to 1 1/2-inches. Transfer pieces to a 32 oz mason jar or other food storage container.

  • In a 2-cup liquid measuring cup whisk whisk together apple cider vinegar, water, maple syrup and salt. Pour mixture over beets in jar.

  • Cover with lid and refrigerator at least 24 hours, or up to 4 weeks.

Recipe from cookingclassy