Ingredients
1/2 c. cider vinegar
1/4 c. water
2 tsp. dry mustard
1/2 tsp. salt
1/3 c. sugar
1/2 tsp. celery seed
2 c. sliced, cooked beets
1 medium onion, sliced
Method
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
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Pink pickled ginger — sushi palate cleanser, garnish, sandwich
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chinese pickled greens — noodle soup, stir-fry, pork belly braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat the vinegar & water to boiling. Add the mustard, salt & sugar. Blend until mixed and let boil again. Then pour over the combined celery seed, beets & onion. Cover and place in the refrigerator to marinate overnight or longer. Serve cold.