GINGER PICKLED BEETS

GINGER PICKLED BEETS image

Number Of Ingredients 10

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Makes 1 quart
One 2-inch piece fresh ginger, peeled and sliced into 1/8-inch thick disks
1
cup distilled white vinegar
2
teaspoons kosher salt
1
teaspoon sugar
1 1/4
pounds beets, peeled and very thinly sliced (using a mandoline, if you have one)

Steps:

Pour 1 cup water into a medium saucepan over medium-high heat, and add the ginger, vinegar, salt, and sugar. When the brine simmers, add the beets, and when it returns to a simmer, continue to cook for 4 minutes. Remove the pan from the heat, cover loosely, and let cool to room temperature. Transfer to a quart-size glass container with a lid, and seal tightly. Chill further in the refrigerator for 1 hour or until ready to serve. The pickles will keep in the refrigerator for about 2 weeks.