Orange & Ginger Pickled Beets

MAKES: 1 quart (~1L)

INGREDIENTS:

• 4 medium beets, peeled and sliced into ⅛ inch-thick (0.3cm) rounds
• 1 tsp (5g) brown mustard seeds
• 1 tsp (5g) whole allspice
• 1 tsp (5g) black peppercorns
• 1 tsp (5g) whole cloves
• 2 sticks cinnamon
• 1-inch (2.5cm) piece ginger, peeled and cut into matchsticks
• Peel of 1 orange, cut into wide strips
• 2 tbsp (30mL) whey
• 2 tbsp (30mL) honey
• 3 cups (708mL) warm water
• Salt

STEPS:

1. Bring a saucepan of salted water to a boil and add beets. Cook until just tender, about three minutes.
2. Drain, transfer to a bowl of ice water, and let sit for two minutes.
3. Drain again and place beets in a jar, along with mustard seeds, allspice, peppercorns, cloves, ginger, and orange.
4. In a bowl, stir whey, honey, and water. Pour over beets until covered and seal jar.
5. Cover jar with a kitchen towel and let cure on the counter at room temperature for around a week. Afterward, season with salt and chill before enjoying.