Easy Pickled Beets


4 medium beets, roasted
1 cup cider vinegar
1 cup water
1/3 cup sugar
1 tsp salt
1/4 tsp dry mustard
5 whole black peppercorns

Cooking Instructions:

  1. In a saucepan, bring vinegar, water, sugar, salt, and mustard to a boil over medium-heat until sugar has dissolved.
  2. Simmer for a few minutes then remove from heat and let cool.
  3. Add peppercorns and sliced beets to clean glass jar(s). Pour brine into the glass jars covering the beets. Cover and set aside for a few hours.
  4. Refrigerate for up to 6 weeks!

Our substitutions:

  • honey for sugar
  • pickling spice for black peppercorns

Recipe Courtesy of Belly Full