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.
Enjoy