Pickled beets recipe


This is a recipe for pickled beets that has been learned and passed on from generation to generation. It's a simply recipe that only requires a some ingredients.

This is the perfect recipe to use when you have a lot of beets on hand.

If you're looking for a delicious way to preserve the bounty of beets this season, then look no further. This recipe for refrigerator pickled beets is easy to follow and makes a delicious treat you can enjoy all year round.

*Ingredients (serves 8)

4 medium-sized beets, cooled, peeled, and sliced

1 cup apple cider vinegar

1 cup of water

1/3 cup granulated sugar

1 teaspoon kosher salt

1/4 teaspoon ground mustard (dry)

5 whole black peppercorns

*How to make:

Bring vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar dissolves. Simmer for a few minutes. Remove from the fire and leave to cool slightly.

Add the peppers and beets to a clean glass container with a tight-fitting lid. (This particular recipe fits well in a 1-quart pot.) Pour the brine, cover all the beets.

Cover and leave for several hours (or up to 24), then transfer to the refrigerator.


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