Ingredients
2 red or golden beets
1 fresh Thai chile
1 cup rice vinegar
1/4 cup sugar
1 fresh bay leaf
1/2 teaspoon black peppercorns
Preparation
Scrub, trim, and peel beets. Slice thinly, and transfer to a jar. Split Thai chile in half. Bring chile, rice vinegar, sugar, bay leaf, and peppercorns to a boil in a small saucepan. Pour hot mixture over beets. Seal jar, and refrigerate. Beets will keep for 1 month.
