The beautiful thing about shrubs is that there are only two rules: something sweet and something acidic. From there, your imagination can run wild. Typically some variety of sugar does the heavy lifting, but here maple syrup offers a perfect hit of character and complexity. And although the beets maybe seem like an odd or unnecessary addition, they actually keep the sweetness in check with a welcome earthiness.
- 4 Medium beets
- 1 1-inch piece of ginger, peeled and thinly sliced
- 1/2 tsp Mustard seeds
- 1 Bay leaf
- 1 cup Apple cider vinegar
- 1/2 cup Maple syrup
- 1 tsp Kosher salt
Peel the beets - cut each into eight wedges, and add to a 1-quart jar along with the ginger, mustard seeds and bay leaf.
In a saucepan, combine the vinegar, maple syrup and salt with 1 cup of water. Stir to combine and bring to a boil over medium heat. Pour enough liquid into the prepared jar to cover the beets and let cool to room temperature.
Refrigerate for at least 12 hours and up to 2 weeks, shaking the jar every few days to distribute the flavors. Makes 1 quart.