Pickled Beet “Olives”

01 October

Makes 1 medium size jar

1 cup distilled white wine vinegar
½ cup water
2 tablespoons sweetener
½ cup orange juice
1 teaspoon whole brown mustard seeds
1 teaspoon black peppercorns
3 beets, peeled
3 cloves garlic, roughly diced

1. In a small pot or saucepan, mix the vinegar, water, and sweetener. Add the orange juice, mustard seed, and the peppercorns.
2. Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook 6-8 minutes. Remove from the heat and allow to cool for at least 20 minutes.
3. While the liquid is cooling, cut the beets into olive-sized cubes and place them with the garlic in a clean container or jar.
4. When the liquid is lukewarm, pour it into the container, covering the beets. Close the container tightly, give it a good 5-6 shakes, and put into the refrigerator to cool. In 24-48 hours they will be ready to eat, and will stay fresh in the frig for up to a week.