Wrap the beets tightly in aluminum foil then place the wrapped beets in the preheated oven and roast for 1 hour or until tender.
Unwrap the beets and allow to cool then when the beets are cool, peel off the skins.
Cut the beets into 1/4-inch thick slices then place the beet slices into a jar.
Stir together the vinegar, salt, mustard seeds, and peppercorns in a small saucepan over medium-high heat and cook, while stirring, until the salt has dissolved.
Pour the liquid into the jar with the beet slices and make sure all the beet slices are covered in liquid.
Tightly seal the jar and refrigerate for at least 72 hours for best results.
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