Take 4-6 medium sized roasted beets cut into circular slices or quarters.  Because I get my beets from the garden, I often have a variety of sizes. I pack what I can into the quart mason jar, and then save the rest for salads and snacking. Your quartered beets will resemble a lime wedge.

Put your cut roasted beets into a quart size, clean, mason jar. Top with the ground mustard, and dried dill.

In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Boil until the liquid is clear. Remove from heat.

Pour the vinegar mixture into the quart sized jar until the liquid reaches the bottom of the lip. The liquid will go down as you begin to eat your pickled beets.

Place a lid on the jar. I love these plastic reusable ones. They are perfect for pickling, or topping any mason jar. They are not to be used while canning!

Once cooled, place in the refrigerator. They will be amazing for up to 6 weeks! Enjoy right away or wait a 2-3 hours to let the flavor sink in.