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