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Cider-Vinegar-Pickled Beets
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Recipe Filed Under
Southern & Soul, Side Dish

Provided By:
Food&Wine

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    • These simple beets are wonderful in salads or by themselves, as a healthy snack .   Linton Hopkins: Quick Pickles

    Ingredients

    Serves:

      • 1 cup(s) cider vinegar plus 1 cup water
      • 1/2 cup(s) sugar
      • 1 small red onion, thinly sliced
      • 4 clove(s) garlic, quartered
      • 1 teaspoon(s) yellow mustard seeds
      • 2 bay leaves
      • 2 whole(s) cloves
      • 1 1/2 teaspoon(s) black peppercorns
      • 2 teaspoon(s) dried thyme
      • 1 teaspoon(s) dried oregano
      • 2 pound(s) medium red beets, peeled and cut into 2-by-1/2-inch sticks

    Directions

    1. In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme and oregano to a boil. In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl and serve.

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