Quick Spicy Pickled Beets
Recipe from Recipe Iseasy Kitchen
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- Peel 1 pound of golden or red beets, then slice into matchstick-sized pieces. Sprinkle with 1 1/2 teaspoons kosher salt and let sit until juicy, about 15 minutes. Rinse, drain well, pat dry with a towel, and place in a glass bowl.
- In a small saucepan, combine 1 cup cider vinegar, 1 cup water, 1/2 cup sugar, 1 serrano chile (halved, seeds removed if desired), 4 strips grapefruit zest, 1 1/2 teaspoons peppercorns, and 1/4 teaspoon salt. Bring to a boil, then pour over beets. Cool completely, cover, and refrigerate at least 1 day (up to 10 days for peak flavor).
TIP: These zesty, crunchy pickled beets bring fiery tang like sauerkrautelevate your sandwiches, burgers, or hot dogs with this irresistible topping!
How to Peel and Juice a Beet | Photograph by Kang Kim | Recipe courtesy Recipe Iseasy Magazine
