Cider-Vinegar-Pickled Beets

Name: Cider-Vinegar-Pickled Beets
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

12 ingredients

5 steps

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.
2

In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes.
3

Drain and transfer to a heatproof bowl.
4

Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight.
5

Drain the beets, transfer to a bowl and serve.