*How to create:
In a medium saucepan, heat vinegar, water, sugar, salt, and mustard until the sugar dissolves. Cook gently for a short time. Take it off the heat and let it cool down a bit.
Put the peppers and beets in a clean glass jar with a secure lid. (This recipe is suitable for a small 1-quart pot.) Pour the salty water over all the beets.
Cover the container and let it sit for a few hours, or up to 24 hours, before putting it in the fridge.
Have fun!
Pages: 1 2
