Easy Pickled Beets
Easy Pickled Beets
2 red or golden beets
1 fresh Thai chile or hot pepper
1 cup rice vinegar
1/4 cup sugar
1 fresh bay leaf
1/2 teaspoon black peppercorns
1
Scrub, trim, and peel 2 red or golden beets. Slice thinly, and transfer to a jar.
2
Split 1 fresh Thai chile in half.
3
Bring chile, 1 cup rice vinegar, 1/4 cup sugar, 1 fresh bay leaf, and 1/2 teaspoon black peppercorns to a boil in a small saucepan.
4
Pour hot mixture over beets.
5
Seal jar, and refrigerate. Beets will keep for 1 month.
Ingredients
2 red or golden beets
1 fresh Thai chile or hot pepper
1 cup rice vinegar
1/4 cup sugar
1 fresh bay leaf
1/2 teaspoon black peppercorns
Directions
1
Scrub, trim, and peel 2 red or golden beets. Slice thinly, and transfer to a jar.
2
Split 1 fresh Thai chile in half.
3
Bring chile, 1 cup rice vinegar, 1/4 cup sugar, 1 fresh bay leaf, and 1/2 teaspoon black peppercorns to a boil in a small saucepan.
4
Pour hot mixture over beets.
5
Seal jar, and refrigerate. Beets will keep for 1 month.
Notes
