4 beets, medium roasted, cooled, peeled, and sliced
1 cup cider vinegar
1 cup water
⅓ cup granulated sugar
1 tsp. kosher salt
¼ tsp. ground mustard, (dry)
5 whole black peppercorns
Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Sugar: 11g
:
Calcium: 10mg
Calories: 57kcal
Carbohydrates: 13g
Fat: 1g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 157mg
Protein: 1g
Saturated Fat: 1g
Sodium: 274mg
Vitamin A: 14IU
Vitamin C: 2mg
