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Author Notes: When I was visiting my mother in Florida, she whipped up a batch of these gingered beet pickles every couple of days, and served them with sandwiches at lunch, and on burger night. They come from Matt Lee and Ted Lee's latest book The Lee Bros. Simple Fresh Southern. - Amanda Hesser
Makes 1 quart
- One 2-inch piece fresh ginger, peeled and sliced into 1/8-inch thick disks
- 1 cup distilled white vinegar
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 1/4 pounds beets, peeled and very thinly sliced (using a mandoline, if you have one)
- Pour 1 cup water into a medium saucepan over medium-high heat, and add the ginger, vinegar, salt, and sugar. When the brine simmers, add the beets, and when it returns to a simmer, continue to cook for 4 minutes. Remove the pan from the heat, cover loosely, and let cool to room temperature. Transfer to a quart-size glass container with a lid, and seal tightly. Chill further in the refrigerator for 1 hour or until ready to serve. The pickles will keep in the refrigerator for about 2 weeks.
- This recipe is a Community Pick!
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