Sort ingredients
chefmomager
QR Code
Listen
Pdf
Slice or chop the prepared beets to your desired size - I usually chop into 1" cubes. Add them to a 1-quart jar and set aside while you make the brine.
In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring mixture to a boil and cook until sugar and salt dissolve.
Pour the brine over the beets, making sure to cover them completely. Let cool to room temperature.
Seal the jar/container and place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve, but they will have a lightly pickled flavor after 15 minutes.