Pickled Beets
- 2 pounds small beets, stems trimmed to 1/2 inch, peeled, and cut into small wedges
- 3 tablespoons plus 2 teaspoons kosher salt
- 1 cup champagne vinegar
- 3/4 cup sugar
- 1 (2-inch) piece of fresh ginger, cut into 1/4-inch-thick coins
- 6 garlic cloves, smashed and peeled
- 4 medium dried red chiles, such as de Arbol
- Put the beets and the 2 teaspoons salt in a nonreactive 4-quart pot.
- Add water until the beets are just barely covered and bring to a boil over medium-high heat.
- Reduce the heat to medium and simmer for 5 to 7 minutes, until the beets are crisp-tender.
- Drain in a colander, reserving 4 1/2 cups of the cooking liquid.
- Let the beets cool.
- Pour the reserved cooking liquid back into the pot and add the remaining 3 tablespoons salt, the vinegar, and the sugar.
- Bring to a boil and cook for 30 seconds, stirring until the sugar and salt dissolve.
- Let cool completely.
- Put the beets into a 2-quart jar or other container, layering them with the ginger, garlic, and chiles (smash the chiles if you want spicier beets).
- Pour in the pickling liquid to cover, screw on the lid, and refrigerate for at least 2 days and up to 1 month.
beets, kosher salt, champagne vinegar, sugar, ginger, garlic, red chiles
Taken from www.epicurious.com/recipes/food/views/pickled-beets-377649 (may not work)