Refrigerator Pickled Beets

You may always have some refrigerator pickled beets on hand for a side, salad, or nutritious snack because they are so simple to make and keep for up to 6 weeks.

Prep Time: 10 minutes
Dill Time: 1 Day
Total Time: 1 Day 10 minutes

Ingredients:

• 4 medium roasted beets
  
• 1 cup cider vinegar
  
• 1 cup water
  
• 1/3 cup granulated sugar
  
• 1 teaspoon kosher salt
  
• 1/4 tsp ground mustard (dry)
  
• 5 whole black peppercorns

Instructions:

1. In a medium saucepan, bring the vinegar, water, sugar, salt, and mustard to a boil while stirring constantly to dissolve the sugar. Simmer for a few minutes, then turn the heat off and let the mixture cool slightly.
   
2. Beets and peppercorns should be placed in a clean glass jar with a secure lid. (This specific recipe fits neatly into a jar with a 1 liter capacity.) All the beets should be submerged in the brine.
   
3. Put a cover on it and leave it for a few hours (or up to 24), then put it in the fridge.