Refrigerator Pickled Beets

These refrigerator pickled beets are a quick, painless way to get plenty of these sweet and tangy pickles on your shelf! All they require is a simple brine of sugar, salt, pepper, mustard, orange, and vinegar and a night in the fridge.
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Ingredients
4 medium beets (roasted or boiled)
1 cup cider vinegar (See Note 1)
1 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon dry mustard
1 orange
6 whole black peppercorns
Instructions
Remove the greens from the beets. Wash and scrub the beets. Use an apple peeler and get 2-3 lengthwise pieces of the orange zest. Save orange for other use.
Roasting method - Preheat oven to 400°F. Rub the beets with olive oil and wrap all in foil. Roast one hour or until they are easily pierced with a fork. Let them cool to the touch. Slice into half-inch slices or quarter them depending on size.
Boiling method - Slice the beets in half if large and place in a large saucepan and cover with 1-inch of water. Bring to a boil on high heat, lower heat and simmer for 35 to 45 minutes, depending on the size of the beets, until easily pierced with a fork. Let them cool to the touch. Slice into half-inch slices or quarter them depending on size.
Bring the vinegar, water, sugar, salt, dry mustard, orange strips and peppercorns to a boil in a medium saucepan. Stir until sugar is dissolved. Turn heat to low and simmer for 3 few minutes. Remove from heat.
Add cooked beets to a clean, 1 liter glass jar with tight fitting lid. Strain the brine over, covering the beets. Cover and set aside to cool completely, then transfer to the refrigerator, will keep for 1 week.
Notes
1. You can substitute white or rice vinegar for the cider vinegar. I had these with a Japanese ume plum vinegar and they are delicious. I highly recommend giving the ume plum vinegar a try instead of the cider vinegar.
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