Pickled Refrigerator Beet Relish

Ingredients

• 2 lb medium beets, trimmed
• 2 cups apple cider vinegar
• 1 1/2 cups granulated sugar
• 2 tbsp mustard seeds
• 3 whole star anise
• 2 bay leaves
• 1 tsp kosher salt

Directions

1. Cook beets in boiling water until tender, about 45 – 55 minutes. Drain and cool completely. Peel beets and cut into quarters.
2. Transfer beets to a food processor. Pulse beets until coarsely chopped. Transfer beets to a sterilized non-reactive container.
3. Combine vinegar, sugar, mustard seeds, star anise, bay leaves and salt in a medium non-reactive saucepan. Bring to a boil over high heat. Boil, stirring, until sugar is dissolved, about 2 minutes. Pour over beets.
4. Cover and let stand at room temperature until cooled, about 30 minutes. Refrigerate overnight or for up to 4 weeks.
5. To serve, drain through a colander. Discard bay leaves and star anise. May be refrigerated for up to 4 days.