Pickled Beets

Name: Pickled Beets
Yield: Makes about 1 quart
Ingredients: 1½ lb. medium mixed beets (such as Chioggia, red, and/or golden), scrubbed; 1 cinnamon stick; 2 bay leaves; 2 Tbsp. black peppercorns; 2 cups apple cider vinegar; 1 cup honey, preferably local; 2 Tbsp. plus 1½ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt

By Maricela Vega

January 12, 2021

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Photograph by Jessica Pettway, Food Styling by Sue Li, Prop Styling by Sophie Strangio

Quick-pickling is an excellent way to punch up and preserve mild root vegetables like beets. Add them to grain bowls (like this sorghum salad) for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish. This recipe is from Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora.

Recipe notes

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