4 medium roasted beets , cooled, peeled, and sliced
1 cup vinegar
1 cup water
1/3 cup sugar
1 teaspoon kosher salt
1/4 teaspoon (dry) ground mustard
5 whole black peppercorns
Bring the vinegar, water, sugar, salt, and mustard to a boil during a medium saucepan, stirring until sugar is dissolved. Simmer for a couple of minutes; begin the warmth and permit to chill a touch .
Add peppercorns and beets to a clean glass jar with a decent fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
Cover and put aside for several hours (or up to 24), then transfer to the refrigerator.
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