smorrebrod with leverpostej and pickled beets

Ive been having this for a couple days in the morning. Creating a smorrebrod from toast, liverpost (chopped liver), pickled beets and a little bit of horse radish.

I made my own pickled beets with a very simple pickling recipe that is usually used for pickling cucumbers.

I started by baking beets in oven at 400 F for an hour.

Mix...in a small pot

• 1/3 cup of apple cider vinegar
• 1/2 tsp of salt
• 2 tbs of sugar
• 1/2 tsp of pepper
• 1/3 cup of water
• 1 tsp of dried dill
  

stir at med-high heat till its all super saturated. Let cool.

Slice beets up, put into jar for pickling and pour the mixture over beets.

Now let it sit for a day or two and enjoy.