Quick Pickled Beets or Fennel - Edible Santa Barbara and Wine Country
Make tangy quick-pickled beets or fennel for salads and sandwiches. Ready in minutes, this recipe is versatile and flavorful.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
- Mason jar
Ingredients
- 1 large beet (or 1 large fennel bulb, trimmed and cored)
- ¼ cup white wine vinegar (or red wine vinegar)
- 1 tablespoon honey (or sugar)
- Salt
- pepper
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