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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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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