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.



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

23 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 3
Rating: 1 stars
The raw beets remained raw and it felt like I was biting into a piece of rubber. The brine was good, but the beets failed
Rating: Unrated
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.