If you seek you will find.
I wanted an easy recipe for pickled beets that I had bought at the Farmers Market.
Thank you google!
This recipe made one jar.
Note: the jar would have been filled completely if I did not eat some beets while warm.
4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)Note:***I boiled my beets until fork went through skin easily. Cooled , peeled and sliced them.1 cup cider vinegar1 cup water1/3 cup granulated sugar1 teaspoon kosher salt1/4 teaspoon (dry) ground mustard5 whole black peppercorns
Note: ***I did not use any peppercorns
***my adaptation
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.
Adapted from Bellyfull
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