Quick Pickled Beets

• servings: 1 serving
• active time: 5 minutes
• total time: 15 minutes

Ingredients

3 cups sliced or chopped cooked beets (see notes)

1 cup apple cider vinegar

1 cup water

3 tablespoons granulated sugar

1 tablespoon kosher salt

¾ teaspoon whole mustard seeds

¾ teaspoon whole black peppercorns

Directions

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.

Nutrition

• Serving Size: 1
• Calories: 57 kcal
• Sodium: 527 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 1 g