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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
Raw Pickled Beets

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


  1. Scrub, trim, and peel 2 red or golden beets. Slice thinly, and transfer to a jar. Split 1 fresh Thai chile in half. Bring chile, 1 cup rice vinegar, 1/4 cup sugar, 1 fresh bay leaf, and 1/2 teaspoon black peppercorns to a boil in a small saucepan. Pour hot mixture over beets. Seal jar, and refrigerate. Beets will keep for 1 month.


Reviews (1)

  • PepperMilkBento 6 Oct, 2011

    I adore this recipe! It's easy and fast. I never liked beets until I tried this and now I'm a huge fan. My 6yo son requests these in his lunches and even as a part of the spread for his birthday party each year! They're not very spicy but the chili really needs to be there. I tried it without and it just wasn't as good. The beets never last a whole month so we end up throwing bits of onion or carrot into the brine once the beets are gone too.

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