Cider-Vinegar-Pickled Beets

These simple beets are wonderful in salads or by themselves, as a healthy snack.

Recipe from Food & Wine
Cider-Vinegar-Pickled Beets
Peter Frank Edwards
SERVINGS
8
PREP TIME
30 mins
TOTAL TIME
4 hrs 30 mins
Ingredients
  • 1   cup cider vinegar
  • 1   cup water
  • 1/2  cup sugar
  • 1   small red onion, thinly sliced
  • 4   garlic cloves, quartered
  • 1   teaspoon yellow mustard seeds
  • 2   bay leaves
  • 2   whole cloves
  • 1 1/2  teaspoons black peppercorns
  • 2   teaspoons dried thyme
  • 1   teaspoon dried oregano
  • 2   pounds 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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