more beet-y goodness from the bounty of a garden. Herewith some pickled beets, to accompany your Summer time feasts...
Raw Pickled Beets- makes one jaradapted from Martha Stewart Living, May 2009
2 red or golden beets
1 fresh Thai chile
1 cup rice vinegar (not the seasoned kind)
1/4 cup sugar
1 fresh bay leaf
1/2 teaspoon black peppercorns
-Scrub, trim, and peel 2 red or golden beets. Slice thinly (a mandoline works best), 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.
PS Don't hate me because Martha is mentioned...really, sometimes she does have the Last Word...