Horseradish and Tarragon Pickled Gold Beets

Makes 4 cups


3 cups baby gold beets, steamed, peeled and halved
1 tablespoon fresh horseradish, grated
¼ cup fresh tarragon, chopped
¾ cup white wine vinegar
1 cup water
2 teaspoon sugar
2 teaspoon salt
1 teaspoon cracked pepper corns


In a large deep mixing bowl whisk together all the ingredients except the beets. Add beets, cover and refrigerate for at least 2-3 hours until desired taste and firmness.