Ingredients
1 cup cider vinegar
½ cup sugar
1 small red onion, thinly sliced
4 clove garlic, quartered
1 tsp yellow mustard seed
2 bay leaf
2 whole clove
1 ½ tsp black peppercorn
2 tsp dried thyme
1 tsp dried oregano
2 lb medium red beet, peeled and cut into 2-by-1/2-inch sticks
1 cup water added to the vinegar
½ cup sugar
1 small red onion, thinly sliced
4 clove garlic, quartered
1 tsp yellow mustard seed
2 bay leaf
2 whole clove
1 ½ tsp black peppercorn
2 tsp dried thyme
1 tsp dried oregano
2 lb medium red beet, peeled and cut into 2-by-1/2-inch sticks
1 cup water added to the vinegar
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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