Pickled Beets With Caraway

• 2 cups thinly sliced beets, cut in half-moons if desired
• 2 teaspoons caraway seeds
• 1/2 cup (135 grams) seasoned rice wine vinegar
• 1 tablespoon (15 grams) sherry vinegar
• 1/4 cup (50 grams) sugar
• 1 cup (230 grams) water
• 2 1/4 teaspoons (10 grams) kosher salt

1. Place the beets and caraway seeds in a bowl or jar.
2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar.
3. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture.
4. Stir until the sugar is dissolved.
5. Add the salt and stir well.
6. Pour over the beets and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks, the longer the better.
7. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the beets to keep them submerged.
8. Remove from the brine with a slotted spoon to serve.

beets, caraway seeds, rice wine vinegar, sherry vinegar, sugar, water, kosher salt

Taken from cooking.nytimes.com/recipes/1014708 (may not work)