Recipe for pickled beets

4 beets of medium size, cooled, peeled, and cut into slices.
1 cup of apple cider vinegar
1 cup of water
1/3 cup of sugar
1 teaspoon of coarse salt
1/4 teaspoon of dry mustard powder
5 entire black peppercorns

*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!