These quick pickled beets are sliced thin, so they can be eaten once they’re cooled and chilled, but they will also improve with age.
- 1 pound beets
- 2 ounces red onion, sliced thin
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seeds
- 2 bay leaves
- Trim the tops and bottoms of the beets and cut in half widthwise, not through the end, but through the middle.
- Steam beets until they are tender, about 30 minutes depending on the size. Cool completely.
- Peel the skins off with a vegetable peeler and slice very thin on a mandolin or with a sharp knife.
- Place sliced beets and the red onions in a heat-proof container like a Pyrex bowl.
- Bring remaining ingredients to a boil, stirring occasionally to dissolve the sugar. Lower heat and simmer for 5 minutes. Remove from heat and pour over the beets. Cool completely and chill for a few hours. You can eat the beets anytime, but they improve after a week.
Yield: 1 1/4 pound of beets