Pickled Beets

With apple cider vinegar and maple syrup.

10-12 Beets

1/2 Cup Apple Cider

1/2 Cup Water

2 Tbsp. Maple Syrup

1 tsp. Salt

15 Peppercorns

Preheat your oven to 400 degrees. Wash your beets and trim root end and tops. Wrap them in parchment paper, I wrap about 4 together at a time. Roast beets for about 1 hour, pierce with a knife for tenderness. Cook longer, if necessary. When the beets are tender, remove them from the oven and let them cool slightly. Using a paper towel to help you, wipe off the skins. Cut the beets into bite size pieces. Heat the water, cider vinegar and salt until the salt dissolves, turn off the heat and allow to cool a bit, add the maple syrup. Next, add the peppercorns and beets to a quart jar (or separate into smaller jars) and pour the liquid over. Place in the refrigerator for at least and hour or overnight for best results. Enjoy!