Author: Dani Lind
- 1 pound medium raw beets, tops trimmed, peeled, and sliced paper thin
- 2 (4-inch-by-2-1/2-inch) pieces kombu (optional; a seaweed you can get a food co-op or Asian food store)
- 1 cup rice vinegar
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons kosher salt
- 2-3 dill flower heads (about what’s in your box)
- Place the beets, dill and kombu(optional) in a 1-quart jar, leaving at least ½ inch of room at the top of the jar.
- Make the brine: Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
- Immediately pour the brine over the beets, making sure to cover them completely but leaving ¼ inch of room at the top of the jar.
- Let cool to room temperature, about 1 hour.
- Cover the jar with a tightfitting lid.
- Shake the jar or turn it upside down to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using.
- (The pickled beets can be kept in the refrigerator for up to 2 months.)