Quick Pickled Beets

Pickled beets go with almost anything, but they really belong next to winter food — braises, roasts, anything rich enough to want something sharp alongside.

This is one of my favorite pickles because it comes together fast and is ready to eat in two days rather than two weeks.

Makes 1 quart jar

Ingredients

6 medium red beets
6 cloves garlic
1 teaspoon coriander seed
1 teaspoon black peppercorns
1 stalk celery, with leaves
2 bay leaves
1 cup vinegar, plus 3 tablespoons for the cooking water
1 tablespoon rock salt
The beet cooking liquid

Method

Scrub the beets well with a brush and trim the stems. Leave the skins on — they keep the color in the beet instead of bleeding it into the water.

Bring a pot of water to a boil, add 3 tablespoons of vinegar, and cook the beets whole and unpeeled until a knife goes in with light resistance. Depending on size this takes 25 to 40 minutes, not 5 — small ones cook faster, large ones take the full time.

Lift out the beets and reserve the cooking liquid.

While the liquid is still hot, add the vinegar and rock salt and stir until the salt dissolves. Aim for roughly one part vinegar to three parts beet liquid.

When the beets are cool enough to handle, slip off the skins — they come away easily. Slice into rounds or wedges.

Put the peppercorns, coriander seed, bay leaves and garlic in a clean jar. Add the celery stalk and leaves. Pack in the beets tightly.

Pour in the warm brine until the beets are fully submerged. Anything above the liquid line will spoil.

Seal and leave at room temperature for 2 days. After that they are ready.

Once opened, keep refrigerated and use within a month.