Easy Pickled Beets

Scrub, trim, and peel 2 red or golden beets. Slice thinly, and transfer to a jar.

Split 1 fresh Thai chile in half.

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.

Pour hot mixture over beets.

Seal jar, and refrigerate. Beets will keep for 1 month.