Momofuku Beet Pickle Recipe

• 1 pound medium beets, tops trimmed, peeled, and sliced paper thin
• 2 (4-inch-by-2-1/2-inch) pieces kombu
• 1 cup rice vinegar
• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons kosher salt

1. Place the beets and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.
2. Make the brine: Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
3. Immediately pour the brine over the beets, making sure to cover them completely but leaving 1/4 inch of room at the top of the jar.
4. Let cool to room temperature, about 1 hour.
5. Cover the jar with a tightfitting lid.
6. Shake the jar or turn it upside down to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using.
7. (The pickled beets can be kept in the refrigerator for up to 2 months.)

beets, kombu, rice vinegar, sugar, water, kosher salt

Taken from www.chowhound.com/recipes/momofuku-beet-pickle-14237 (may not work)