Refrigerator Pickled Beets

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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