3 Medium Cooked & Peeled Beets Sliced
Brine
1/2 Cup Water
1/2 Cup Cider Vinegar
1/2 Tsp. Sugar
1/2 Tsp. Salt
Bring the water, vinegar, sugar, and salt to a boil and cook, stirring, until the sugar melts.
You may add and seasonings you like such as garlic cloves, thinly sliced red onion, a sprig of dill, cinnamon stick, or cloves.
Placed the sliced beets into a clean sterilized jar, leaving about an inch of space at the top. Pour the hot brine over the beets being sure to completely cover the beets, and screw on your metal lid. Allow to cool somewhat and then refrigerate.
NOTE: this is not a canned shelf stable product and must be refrigerated. The beets will last for up to 6 weeks in the refrigerator.