Pickled Beets

Name: Pickled Beets
Ingredients: 1½ lb. medium mixed beets (such as Chioggia, red, and/or golden), scrubbed; 1 cinnamon stick; 2 bay leaves; 2 Tbsp. black peppercorns; 2 cups apple cider vinegar; 1 cup honey, preferably local; 2 Tbsp. plus 1½ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt

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www.bonappetit.com

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Servings: 1

Author : Maricela Vega

recipes healthyish vegan

Ingredients

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1½ lb. medium mixed beets (such as Chioggia, red, and/or golden), scrubbed1 cinnamon stick2 bay leaves2 Tbsp. black peppercorns2 cups apple cider vinegar1 cup honey, preferably local2 Tbsp. plus 1½ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt

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Instructions

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Step 1

Thinly shave beets on a mandoline into a large bowl.

Step 2

Toast cinnamon stick, bay leaves, and peppercorns in a large pot over medium-high heat, shaking pan often, until fragrant, about 1 minute. Add 3 cups water, followed by vinegar, honey, and salt. Bring to a boil, then reduce heat and simmer, whisking often, 5 minutes, to infuse. Immediately pour brine over beets. Cover and let cool, 4–6 hours. Transfer to an airtight container; cover and chill until ready to use.

Step 3

Do ahead: Beets can be pickled 2 weeks ahead. Keep chilled.