Spicy Pickled Beet Slaw
This sweet and sour, super crunchy slaw is great on salads or, for an exotic twist, use it as a garnish on tacos. All beets, from deep red Bull's Blood to super sweet golden varieties, work well. Enjoy!
3-5 medium-sized beets cut into matchsticks
1 cup apple cider vinegar
1 cup water
2-3 heaping tablespoons good honey
Zest of 1 lemon (just use a vegetable peeler to get larger pieces of zest)
Juice of half lemon
1-3 serrano peppers, quartered (removing seeds and veins will reduce the spiciness)
Peel and chop beets into thin matchsticks. Place in a jar with fitted lid, leaving a few inches between the beets and top. On medium-high heat, bring Apple cider vinegar, water, honey, peppercorns, lemon zest, juice and peppers to a boil for 2 minutes. Pour hot mixture in jar with beets. Allow to cool completely, seal with lid and refrigerate. Wait 24-48 hours to eat. This quick pickle recipe will keep for 7 days in the fridge. Variation: For slightly softer, sweeter beets, blanch matchsticks for no more than 2 minutes before adding to jar.
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