By David Cohen
I know pickled beets don’t exactly sound like something that’s going to make you want to crank up the music and dance alone in your kitchen, but they may just surprise you.
I love having them around for a last-minute side dish, a snack, or for jazzing up a salad. And with a quick pickle, they can be ready to go in about an hour … and will last for several weeks in the fridge.
Peel and slice four medium beets. Boil or steam until fork tender and then drain and rinse with cold water. Next, slice and quarter a peeled, sweet onion.
In a large bowl, combine 1 cup of cider or white vinegar with 1 cup of water, 1/4 cup of sugar, and 1 tablespoon of salt. Stir until the sugar and salt dissolve completely and then add the beets and onions and refrigerate. You could also transfer to a large jar, but either way, make sure the beets and onions are completely submerged in the vinegar.
If you want to get more of a zip, try adding a large pinch of chili flakes, some grated ginger or fresh dill to the mixture.