Refrigerated Beet Pickles 

2 1/2 C beets chopped 

1 C white vinegar 

1 C water plus more for boiling 

1/3 C apple cider vinegar 

2 T sugar 

1 1/2 tsp kosher salt 

1/2 tsp black peppercorns 

To steam: place in a pot fitted with a steamer insert. Add water to the pot and place the beets in the insert. Place the lid over the pot and cook on medium low for 10-15 minutes.   To roast: place cubed beets on a baking sheet and roast at 425 degrees until beets are easily pierced with a knife (15-30 minutes, depending on the size of the beets).  To boil: cover your cubed beets with water and cook on medium high for 15-20 minutes. Strain and rinse in cold water. Once your beets have cooked, set aside to cool. Meanwhile, in a small saucepan or microwave safe container, combine water, apple cider vinegar, white vinegar, sugar, and kosher salt. Heat until the sugar and salt has dissolved (two minutes on high in a microwave). Allow it to cool to room temperature.  Add peppercorns and any spicy peppers you're using (optional) to your jars.  Add in the beets and cover with brine. Cover with a lid and set aside on the counter for 24 hours. Then move to the fridge.  Make sure the beets are covered with the brine during the pickling process. This will keep everything safe and edible. These refrigerator pickled beets will last for six weeks in the fridge.