Since we love refrigerator bread and butter pickles, I decided to give refrigerator beet pickles a try. They are great and so easy to make. I dug up the last of my garden beets and we will enjoy them as pickles.
- 8 medium roasted (or cooked) beets, cooled, skinned and sliced
- 1 1/2 cups vinegar
- 1 1/2 cups water
- 1/2 cup sugar
- 2 teaspoons salt
- 1/2 teaspoon dry mustard
- 10 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 clean glass jars with a tight fitting lids. Pour the brine over, covering all the beets.
- Cover and set aside until cool; then refrigerate.
