Quick Pickled Golden Beets by Caitlin
I had a few small yellow beets in the CSA box last week and was happy with how these beet pickles they turned out, still crunchy after a few weeks in the fridge and perfect for adding a splash of golden colour to salads.
from Momfuko by David Chang
1 cup hot water from the tap
1/3 cup PLAIN rice vinegar
6 tb sugar
2 1/4 tsp kosher salt
prepared vegetables, thinly sliced, cut into matchsticks, or half moons. I used three small beets for this recipe and would recommend only small beets be used, big ones will not be as delicious.
Combine the first four ingredients and stir well until salt and sugar mostly dissolve
Pack the cut vegetables into a glass jar (I use mason jars with a lid that screws on) and pour the brine over the vegetables.
Cover and refrigerate. You can eat immediately, or wait three or four days. My beets were still good two weeks later and this is generally true for harder vegetables. Cucumbers are best eaten immediately or in a few days otherwise they get too soft.