Luminous Spiced Golden Beet Pickles

• 3 medium-small golden beets, cooked (roast or boil), peeled and cut into 1/8ths, lengthwise
• 1 small red beet, cooked (roast or boil), peeled and cut into 1/8ths, lengthwise
• Scant 1/3 cup cider or white wine vinegar
• Scant 1/3 cup water
• Generous pinch of kosher salt
• 2 heaping tablespoons sugar
• 3 slices of peeled fresh ginger, each about 1/4 inch thick, mashed with the side of a large knife
• 2 allspice berries, lightly crushed

1. Combine the vinegar, water, sugar, salt, spices and ginger in a one-pint mason or similar jar.
2. Microwave for about 2 minutes, checking after 1 minute and reducing the power for the final minute if the brine is simmering or boiling. (It's okay for it to simmer or boil; you just don't want it to boil over!)
3. Add the red beet pieces to the bottom of the jar. Then add the golden beets. Top with more vinegar and water in equal measure, if necessary.
4. Cover the jar, let cool for at least three or four hours, and refrigerate for up to 10 days, gently turning the jar upside down once every day or two to let the red-stained brine color the golden ones.
5. I hope you enjoy these. AntoniaJames ;o)

golden beets, red beet, cider, water, generous, sugar, fresh ginger, allspice berries

Taken from food52.com/recipes/38901-luminous-spiced-golden-beet-pickles (may not work)