Quick-pickling is an excellent way to punch up and preserve mild root vegetables like beets. Add them to grain bowls (like thissorghum salad) for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish. This recipe is fromMaricela Vega, the chef at Atlanta restaurant8ARMand founder ofChicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora.
Ingredients
Makes about 1 quart
Step 1
Thinly shave beets on a mandoline into a large bowl.
Step 2
Toast cinnamon stick, bay leaves, and peppercorns in a large pot over medium-high heat, shaking pan often, until fragrant, about 1 minute. Add 3 cups water, followed by vinegar, honey, and salt. Bring to a boil, then reduce heat and simmer, whisking often, 5 minutes, to infuse. Immediately pour brine over beets. Cover and let cool, 4–6 hours. Transfer to an airtight container; cover and chill until ready to use.
Step 3
Do ahead:Beets can be pickled 2 weeks ahead. Keep chilled.
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