Refrigerator Pickled Beets

Ingredients: 

  • 4 medium cooked beets, cooled, and sliced
  • 1 cup water
  • 1 cup cider vinegar
  • 1/3 cup sugar
  • 1 tsp salt
  • 1/4 tsp dry ground mustard
  • 5 whole black peppercorns

Instructions:

  1. Bring vinegar, water, sugar, salt, and mustard to a boil in a saucepan.
  2. Stir until sugar is dissolved; simmer; take off heat and cool slightly.
  3. Add peppercorns and beets to clean glass jar; add brine and cover beets completely.
  4. Close jar with tight fitting lid, allow to sit 24 hours, refrigerate.
  5. Beets last up to 6 weeks refrigerated. Add to salads or to hard boiled eggs.
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