Cider-Vinegar-Pickled Beets
Recipe from Food & Wine

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

Cider-Vinegar-Pickled Beets
Peter Frank Edwards

by 2  people

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Servings: 8
Prep Time: 30 mins
Total Time: 4 hrs 30 mins
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  • 1   cup 
    cider vinegar
  • 1   cup 
  • 1/2  cup 
  • 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
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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