Brine

• 1 cup water
• 1 cup apple cider vinegar
• 1/3 cup sugar
• 1/4 tsp ground mustard
• 1 tsp kosher salt

Warm on stovetop to incorporate.

Black pepper corns and mustard seeds for bottom of jars.

Wrap cleaned and trimmed beets in foil and roast to tender. 425 1 hour. This varies with sizes.

After toasting- the skin will perl right off. Peel and slice to desired sizes.

Assemble 5 black peppercorns and 1/4 tsp mustard seeds in bottom of storage jar.

Assemble beet slices in jar and cover with warm brine.

Seal and refrigerate. Keeps up to 6 weeks.

I made three pint jars with this recipe.

We enjoy on salads, as garnish in fish tacos or just out of the jar.