By Diane Riehm, Inspired by “BellyFull”
Extra Thoughts: Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack! Double the batch if you have beet lovers in your home!
Ingredients:
4 medium cooked beets, peeled & sliced
1 cup cider vinegar
1 cup water
1 Tablespoon honey or sugar
1 teaspoon salt
1/2 teaspoon whole cloves
1/4 teaspoon (dry) ground mustard, optional
5 whole black peppercorns, optional
1. Bring the vinegar, honey/sugar, salt, cloves, and mustard to a boil in a medium saucepan, stirring until honey/sugar is dissolved. Simmer for a few minutes, take off the heat and allow to cool a bit.
2. Add peppercorns and beets to a clean glass jar with a tight fitting lid. Pour the brine into the jar, covering all the beets.
3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.