Pauly’s Quickled Pickled Beets
1 bunch 4-5 beets
¼ cup cider vinegar
1 tbsp sugar
1 tbsp olive oil
½ tsp dry mustard
salt and pepper
Cut and boil beets for half an hour or until fork easily pierces. Peel beets and allow to cool. Combine cider vinegar, sugar, olive oil, and dry mustard. Whisk. Add salt and pepper to taste. Add beets. Allow to sit for half hour.
Thought pickled beets have to sit for a day? Not this one! Any fan of beets will love this recipe and they’ll think you’ve been cooking for days!!
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