Ginger Pickled Beets

• 5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact
• 1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces)
• 1 1/2 cups rice wine vinegar
• 1/4 cup plus 1 tablespoon sugar
• 1 teaspoon coarse salt

1. Prepare an ice-water bath; set aside.
2. Cover the beets with cold water by 2 inches in a large saucepan.
3. Bring to a boil; reduce heat.
4. Simmer the beets until tender when pierced with the tip of a knife, about 30 minutes.
5. Transfer the beets with a slotted spoon to the ice-water bath.
6. Discard the cooking liquid.
7. Trim the beets, and rub off the skins with paper towels, or peel the beets with a paring knife.
8. Cut the beets into very thin rounds; transfer to a large bowl.
9. Bring the ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until the sugar is dissolved.
10. Pour the liquid over the beets; stir.
11. Let stand until completely cool, at least 1 hour.
12. Transfer to an airtight container, and refrigerate up to 1 month.
13. Per serving (1/2 cup)
14. Calories: 91
15. Fat: 0g
16. Cholesterol: 0mg
17. Carbohydrate: 33g
18. Sodium: 309mg
19. Protein: 1g
20. Fiber: 3g

red beets, ginger, rice wine vinegar, sugar, coarse salt

Taken from www.epicurious.com/recipes/food/views/ginger-pickled-beets-393367 (may not work)