Full Recipe
Author
Sasha Marx | 2017-03-31
Description
Most people associate pickled beets with the cloyingly sweet, soft, and syrupy product sold in grocery stores. In our minds, those descriptors don't jive with the things we value in a good pickle—crispiness, crunch, salt, acidity, and refreshment. We wanted to give beets a chance to redeem themselves, with the help of a preserving process called lacto-fermentation.
