Quick pickled beets
Instructions:
- Have ready a 1-quart jar that has been sterilized in boiling water or run through the dishwasher on the hottest cycle. The jar should have a sterilized tight-fitting lid. The jar and lid do not have to stay hot, but they must stay sterile.
- Simmer the beets in a large saucepan of water until tender, about 30 minutes, depending on their size and freshness. Drain and rinse under cold running water until cool enough to handle. Peel and trim the beets. Leave very small beets whole or cut them in half. Cut larger beets into 1⁄4-inch slices or thin wedges. Put the beets into the prepared jar.
- Stir together the vinegar, water, sugar, pickling salt, and pickling spice in a small saucepan. Bring to a boil, reduce the heat, and simmer for 15 minutes, stirring until the sugar dissolves. Pour the hot brine over the beets, making sure they are submerged. Let sit undisturbed until they cool to room temperature. Cover the jars tightly and refrigerate for at least 2 days before serving. They will keep in the refrigerator for up to 1 month.
- Variation: Seasoning cooked beets with ginger is an old southern custom. To make Ginger Pickled Beets, make the brine from 1⁄2 cup thinly sliced fresh ginger, 11⁄2 cups rice wine vinegar, 1⁄2 cup sugar, and 1 teaspoon pickling salt.
- What else works? You can replace the beets with carrot sticks, radishes, or Japanese turnips. Depending on their size, leave the round vegetables whole or cut them into bite-sized wedges. Blanch very hard vegetables for 2 minutes before adding them to the brine.