Refrigerator Pickled Beets

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.