So, yesterday I set off to do one thing -- pickle radish from my bushel --, and was, of course, side-tracked by these golden pretties. I love, love, love beets. Heart the earthy, sweet way they taste, the smell of them roasting, the texture -- like 'em raw in a slaw too -- I dig it all. So it's not surprising that while I was preparing the pickling liquid for my radish (remember them?), I started thinking about the bunch of golden beets in the fridge, and how amazing they would be pickled in a salad -- or along side a meat, or chopped as a garnish for soup, or eaten straight from the jar without abandon... you get my point here.
I love that these quick fridge beets don't ask for boiling in advance, or lots of effort for all they yield in return. Not these golden ones. Nope, they sail on easy the entire route, and present the perfect "just-a-tad-bit-of-crunch" as an end result. That's what I'm talking about.
All the while I prepare the beets, I'm drooling, thinking about a salad with goat cheese, roasted chickpeas and these tangy/crunchy/sweet delights (that salad is coming this weekend, no doubt!).
quick pickled golden beets with orange peel, pink peppercorns and honey
(makes about 1 quart-sized jar)
1 bunch of golden beets (mine had 3 extra large beets), peeled, cut in half and sliced very, very thin
1 1/2 cups rice wine vinegar
1 1/2 cups water
2 heavy teaspoons honey
1 teaspoon orange peel
1/2 teaspoon crushed aleppo pepper (pink peppercorn)
1 teaspoon salt
Place the sliced beets in a clean jar. Sprinkle on the orange peel and pink peppercorn. Heat the vinegar, water, honey and salt to a boil in a saucepan. Pour pickling liquid over beets and allow to cool completely. Close lid and shake to incorporate the spice. Refrigerate, shaking occasionally, for 3-4 days and enjoy!! They will keep for at least a couple of weeks in the fridge.
As a side note, the pickled radish petty much rocked, too.