Pickled Beets with Caraway
From Martha Rose Shulman in The New York Times.- Ingredients:
- 2 c. thinly sliced beets, cut in half-moons if desired
- 2 tsp. caraway seeds
- 1/2 c. (135 g.) seasoned rice wine vinegar
- 1 Tbsp. (15 g.) sherry vinegar
- 1/4 c. (50 g.) sugar
- 1 c. (230 g.) water
- 2 1/4 tsp. (10 g.) kosher salt
1. Place the beets and caraway seeds in a bowl or jar.
2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the beets and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks, the longer the better. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the beets to keep them submerged. Remove from the brine with a slotted spoon to serve.