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Thanksgiving Recipe

Recipe for beet refrigerator pickles

Lisa Zwirn for The Boston Globe

Makes two 1-quart jars

Thinly sliced raw beets get tastier by the day as they sit in a vinegary sweet-spicy pickling brine that takes minutes to assemble. Using the root vegetable uncooked keeps the slices crisp and bright tasting. Because the jars aren’t processed for room temperature storage, keep them refrigerated.

4large beets (about 1½ pounds), trimmed and peeled
1cups water
1cup apple cider vinegar
¾cup sugar
5teaspoons kosher salt
½teaspoon coarsely ground black pepper
teaspoon crushed
red pepper
large red onion, thinly sliced

1. Have on hand two 1-quart canning jars and lids. Wash well.

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2. Rinse the beets under a cold tap. Cut them crosswise into thin slices, about -inch-thick (if beets are large, half lengthwise before slicing). Divide the beets between the 2 jars.

3. In a large saucepan, combine the water, vinegar, sugar, salt, black pepper, and red pepper. Bring to a boil and stir to dissolve the sugar. Simmer for 2 minutes. Add the red onion and simmer for 4 minutes more.

4. Using a slotted spoon, divide the red onion between the 2 jars. Using a canning jar funnel or small ladle, carefully pour the hot liquid into the jars; it should come up about halfway. Cool at room temperature for 1 hour. Cover with the lids and refrigerate for 2 days, turning the jars upside down and letting them sit like that for a few hours; then turning right side up. Refrigerate for up to 1½ months. Lisa Zwirn

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