Pickled Beets

Wow!  It sure has been a long time since I posted!  Anyway... I attempted a juice cleanse about a week ago.  All I have to say is- Never. Again.  So, I had a bunch of beets left over.  I hate beets.  Luckily for me, I didn't have to throw them away!  My husband loves them.  So, being the cheapskate that I am, I decided to attempt to do something with them.  I made pickled beets, and let me tell you, my husband is raving about them (he says they're just like his mother's!).  Here's my recipe (adapted from several on the internet):

Ingredients:
2 bunches of beets (3 large beets per bunch)
5/8 cup white vinegar + more to cover beets in jar
2.5 Tbsp Pure Cane Sugar (I use Zulka Morena sugar)
2.5 Tbsp Olive Oil
1.5 tsp Coleman's dry Mustard (If you can't find it, use a spicy dry mustard if possible, otherwise plain dry mustard will do)
Salt and Pepper to taste

First, slice beets into uniform sized slices.  This is pretty hard while they are raw, but get a good cutting board and a very sharp knife.  Boil for about 30-40 minutes, or until you can easily stick a fork in them.  Once they're done boiling, run the entire pan under cold water.  Rub the outsides of the beets to remove the skin.  Place sliced beets into a mason jar.  (I had to use two because my beets were so big.)

In a mixing bowl, mix together the ingredients and pour into the mason jars.  (I had to divide mine between the two jars).  Close the jar and give it a good shake to coat the beets.  Now that they're all coated, pour vinegar over beets until the top beet is submerged.  Close up the jar again and give it another good shake.  I refrigerated the beets immediately and let them set a few days, but you can leave them out and eat them in a few hours.  Enjoy!