Ingredients
Scale
- 4 peeled, sliced cooked beets
- 1 cup water
- 1 cup apple cider vinegar
- 5 black peppercorns
- 1 teaspoon salt
- 1/3 cup white sugar
- ¼ teaspoon mustard powder
Instructions
Put the vinegar, water, salt, mustard and sugar to a boil in a pan and cook until the sugar dissolves.
Simmer for several minutes then let it cool down a bit.
Put the beets and peppercorns in a 2-pint sized jar and pour the brine on top.
Cover tightly with the lid and keep it somewhere cool and dry for 24 hours, then keep refrigerated.
