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1 quart or 2 pint jars
2 (15 oz.)
- Place beets in jar.
- In a saucepan, over medium heat, bring vinegars, water, honey, salt, and peppercorns to a boil. Cook for 5 minutes.
- Pour brine over beets and tighten lid on the jar. Leave on counter for 24 hours, then place in fridge.