Kellen's Maple Syrup Pickled Beets

Ingredients

• 3 lbs fresh beets

• 3/4 cup apple cider vinegar

• 1/4 cup water

• 3/4 cup maple syrup

• 1 tsp kosher salt

• sprinkle granulated garlic to taste

• Optional spices:

  • 2–3 whole cloves

  • 1 small cinnamon stick

  • 1/2 tsp mustard seed

  • 1/2 tsp allspice berries

Instructions

• Cook the beets: Wash beets, cut in half, sprinkle with kosher salt and steam 35–45 minutes until fork-tender. Cool, and peel skins off (they’ll slide right off).

• Slice: Slice beets into rounds or wedges.

• Make the brine: Combine vinegar, maple syrup, salt, garlic, or optional spices. Pour into jar.

• Jar it: Place beets in clean jars. Pour brine over beets until submerged.

• Cool & refrigerate: Let cool, seal, and refrigerate at least 24 hours before eating.

Storage

• Refrigerated pickled beets keep 4–6 weeks

• Flavor improves after 3–7 days

• Always keep submerged in brine