Momofuku Beet Pickle

Name: Momofuku Beet Pickle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 454 grams beets, tops trimmed, peeled, and sliced paper thin; 237 milliliters granulated sugar; 8 inches by-2-1/2-inch) pieces kombu; 2 Tbsps kosher salt; 237 milliliters rice vinegar; 237 milliliters water

Momofuku Beet Pickle is a gluten free and vegan side dish. This recipe serves 2. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 0g of fat, and a total of 512 calories. If you have beets, granulated sugar, rice vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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 1/4 inch of room at the top of the jar.

Ingredients you will need

Vinegar

Beet

Brine

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Whisk

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.)

Ingredients you will need

Pickled Beets