New This Month

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


  1. 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.

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