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Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Thinly shave beets on a mandoline into a large bowl.
Step 2
Toast cinnamon stick, bay leaves, and peppercorns in a large pot over medium-high heat, shaking pan often, until fragrant, about 1 minute. Add 3 cups water, followed by vinegar, honey, and salt. Bring to a boil, then reduce heat and simmer, whisking often, 5 minutes, to infuse. Immediately pour brine over beets. Cover and let cool, 4–6 hours. Transfer to an airtight container; cover and chill until ready to use.
Step 3
Do ahead: Beets can be pickled 2 weeks ahead. Keep chilled.
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