• 4 medium beets, roasted, cooled, peeled and sliced
  • 1 C apple cider vinegar
  • 1 C water
  • 1/3 C sugar
  • 1 tsp kosher salt
  • 1/4 tsp ground mustard
  • 5 black peppercorns, whole


  1. Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
  2. Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
  3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.