Raw Pickled Beets
Superthin slices of red and yellow beets retain their crunch in this zesty liquid. Toss in a salad, eat from the jar, or serve as a bright side.
- Servings: 6
Source: Martha Stewart Living, May 2009
- 2 red or golden beets
- 1 fresh Thai chile
- 1 cup rice vinegar
- 1/4 cup sugar
- 1 fresh bay leaf
- 1/2 teaspoon black peppercorns
Scrub, trim, and peel beets. Slice thinly, and transfer to a jar. Split Thai chile in half. Bring chile, rice vinegar, sugar, bay leaf, and peppercorns to a boil in a small saucepan. Pour hot mixture over beets. Seal jar, and refrigerate. Beets will keep for 1 month.