Quickles are quick pickles. These are glorious. Anything with beets arrest me with their glorious, jewel-toned beauty. Haven't even tasted them yet. No matter. I know they will be heavenly. Here's the recipe:
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
Scrub, trim, and peel 2 red or golden beets. Slice thinly, and transfer to a jar. Split 1 fresh Thai chile in half. Bring chile, 1 cup rice vinegar, 1/4 cup sugar, 1 fresh bay leaf, and 1/2 teaspoon black peppercorns to a boil in a small saucepan. Pour hot mixture over beets. Seal jar, and refrigerate. Beets will keep for 1 month.
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