Quick Pickled Beets

Ingredients

• 3 cups sliced or chopped cooked beets (see notes)
• 1 cup apple cider vinegar
• 1 cup water
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 3/4 teaspoon whole mustard seeds
• 3/4 teaspoon whole black peppercorns

Instructions

1. 1

   Slice or chop the prepared beets to your desired size - I usually chop into 1" cubes. Add them to a 1-quart jar and set aside while you make the brine.

2. 2

   In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring mixture to a boil and cook until sugar and salt dissolve.

3. 3

   Pour the brine over the beets, making sure to cover them completely. Let cool to room temperature.

4. 4

   Seal the jar/container and place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve, but they will have a lightly pickled flavor after 15 minutes.