Easy Pickled Beets

 In

Easy Pickled Beets

Yields1 Serving
 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

Easy Pickled Beets