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Quick-pickled beets without cookingtopcook.tomathouse.comPreparation:Peel 1 pound (450 grams) of yellow or red beets, then cut into strips. Mix with 1.5 teaspoons (1.5 teaspoons) of salt and let sit for 15 minutes to release the juices. Rinse, drain, and pat dry; transfer to a glass bowl.In a small saucepan, combine 1 cup apple cider vinegar, 1 cup water, 1/2 cup sugar, 1 serrano chili pepper half (seeds optional), 4 strips grapefruit zest, 1 1/2 teaspoons peppercorns, and 1/4 teaspoon salt. Bring to a boil. Pour the marinade over the beets. Let cool, then cover and refrigerate for at least 1 day and up to 10 days. Ingredients: |