Momofuku Beet Pickle Recipe


  • 2 tablespoons kosher salt
  • 1 cup water
  • 1 cup sugar
  • 1 cup rice vinegar
  • 2 (4-inch-by-2-½-inch) pieces kombu
  • 1 pound beets

1. Place the beets and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar. 2. 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. 3. Immediately pour the brine over the bee...

View full recipe at SpringPad


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