Pickled Beets

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

Steps

1. Use a mandoline to shave the beets thinly, collecting them in a large bowl.
2. In a large pot over medium-high heat, toast the cinnamon stick, bay leaves and peppercorns for about 1 minute, shaking often, until fragrant. Add 3 cups water, then the vinegar, honey and salt. Bring to the boil, lower the heat and simmer for 5 minutes, whisking often to infuse. Pour the brine over the beets immediately. Cover and cool for 4–6 hours, then move to an airtight container, cover and chill until needed.
3. You can pickle the beets 2 weeks in advance; keep them chilled.