Refrigerator Pickled Beets

Ingredients:

• 4 medium roasted beets ~ cooled, peeled, & sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1/3 cup granulated sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon (dry) ground mustard
• 5 whole black peppercorns

Directions:

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.