Refrigerator Pickled Beets

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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 pure maple syrup
1 tsp salt, or to taste

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.

*Small, medium, or large beets work for this recipe. Just note that the small beets may take only 30 minutes to steam and the larger beets closer to 1 hour to steam. So if they are all various sizes keep this in mind and remove them accordingly.
Beets can also be roasted or boiled for this recipe. I just found the steaming method to be the easiest and I believe it retains a good amount of the nutrients.
I love to use remaining brine, I just pour over sliced fresh cucumbers and serve bright pink cucumbers, they’re so pretty!
Nutrition estimate based on 1 Tbsp maple syrup and 1/2 tsp sodium being absorbed into beets (not serving remaining brine).

Refrigerator Pickled Beets#