Pickled beets are easy to cook in the refrigerator and can be stored for up to 6 weeks, so you can always eat them as a side dish, salad, or healthy snack.Remember that wonderful pickled radish your grandmother used to make?

* Ingredients :

° 4 medium beets, cooled, peeled and sliced
° 1 cup apple cider vinegar
° 1 cup water
° 1/3 cup granulated sugar
° 1 teaspoon kosher salt
° 1/4 teaspoon ground mustard (dry)
° 5 whole black peppercorns

* Directions :

Bring vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar dissolves. Simmer for a few minutes. Removing from heat & leave to col slightly.

Add the peppers and beets to a clean glass bowl with a tight-fitting lid. (This particular recipe fits nicely in a 1-quart pot.) Pour in the brine, and cover all of the beets.

Cover and set aside for several hours (or up to 24 hours), then transfer to the refrigerator.

Enjoy !