Best Pickled Beets

The Best Pickled Beets Ever

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  1. Preheat oven to 425°F.
  2. Wrap the beets tightly in aluminum foil. 
  3. Place the beets on a baking sheet. 
  4. Bake the beets for 50-60 minutes or until easily pierced with a knife. 
  5. Peel the beets and cut into wedges. 
  6. In a saucepan combine the water, vinegar, honey and salt. 
  7. Bring to a boil over high heat. 
  8. In a jar pack the beets, mustard seeds and black peppercorns. 
  9. Pour the hot vinegar mixture over the cucumbers. 
  10. Put the lid on and leave to cool.
  11. Refrigerate for at least 5 days before eating. 
  12. Store in the fridge for up to 1 month.

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