Golden beets in a lightly spiced brine become “luminous” with the addition of a small red beet in the bottom of the jar. I discovered this years ago when I was pickling both red and golden beets one afternoon, and had a few left over from each batch. I combined them, only to discover that the yellow beets became exquisitely tinged with color, reminding me of a winter sunset. Make these one or two days, at least, before serving. I hope you enjoy them. ;o)
Combine the vinegar, water, sugar, salt, spices and ginger in a one-pint mason or similar jar.
Microwave for about 2 minutes, checking after 1 minute and reducing the power for the final minute if the brine is simmering or boiling. (It’s okay for it to simmer or boil; you just don’t want it to boil over!)
Add the red beet pieces to the bottom of the jar. Then add the golden beets. Top with more vinegar and water in equal measure, if necessary.
Cover the jar, let cool for at least three or four hours, and refrigerate for up to 10 days, gently turning the jar upside down once every day or two to let the red-stained brine color the golden ones.
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)