This raw beet and onion pickle is given a hint of Japanese by adding some kombu for umami goodness. This pickle tastes best after a week of pickling and can be kept for 3 months in the fridge.
- 200 grams of beets
- 1 red onion
- 1 strip of kombu
- 100 ml brown rice vinegar
- 100 ml water
- 100 grams sugar
- 1 heaped salt
- 3 pimento berries
- 3 cloves
- 1 laurel leaf
Slice the beets and onion into thin slices. I prefer using a knife for the onion but a mandolin works very well on the beats. Re-hydrate the kombu in a bowl of warm water. Slice it in two finger wide strips.
First arrange two strips of kombu in a cross pattern in your container. Now layer the beets and onion.
The rest of the ingredients until salt and sugar are completely dissolved.
Pour directly onto the beets but be sure to leave some room at the top. Turn over your container whilst it is still hot. Once it is cooled down it can go into the fridge.
I used the pickled beets in this beet and mackerel temaki.