RAW PICKLED BEETS

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Raw Pickled Beets image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

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

Steps:

  • 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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