Quick Pickled Beets

Ingredients

2lb. medium beets, stems removed and scrubbed
4 sprigs fresh dill
2 cups distilled white vinegar
1/2 cups granulated sugar
2 Tablespoons salt
2 garlic cloves, smashed
8 whole black peppercorns
1/2 teaspoon mustard seeds

Place the beets in a large pot with enough water to cover them. Bring to a boil. Boil for 1 minutes then reduce heat to medium low. Cover pot and cook for 30 to 40 minutes. Remove the beets from the pot and let cool until they are easy to handle.

Once cool remove skins of the beets. This can be messy, and beets turn everything red. Covering any equipment with plastic wrap can avoid some staining. Cut the beets into 1/8-1/4-inch slices and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs.

In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well making sure the sugar is completely dissolved. Remove from the heat and immediately pour the vinegar mixture over the beets, stopping at ½ inch from the rim of the jar. Let cool to room temperature. Once cooled, cover and transfer to the refrigerator. Enjoy for 1-3 weeks.