1. Peel the beets - cut each into eight wedges, and add to a 1-quart jar along with the ginger, mustard seeds and bay leaf.
2. 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.
3. Refrigerate for at least 12 hours and up to 2 weeks, shaking the jar every few days to distribute the flavors. Makes 1 quart.
-Recipe from Liquor.com
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