- Three large beets
- 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.