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
Instructions
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.
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.
Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.