Saturday, July 28, 2012

Not Your Grandma's Pickled Beets

Following a theme...
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...

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