Cider-Vinegar-Pickled Beets

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

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  • Total Time:
  • Servings: 8
  • Time(Other): Plus 4 hr pickling

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  • 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

How to make this recipe

  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.

Contributed By Photo © Peter Frank Edwards Published September 2010

495172 recipes/cider-vinegar-pickled-beets 2013-12-06T23:19:16+00:00 John Currence fall|summer|entertaining|pickling|southern-soul-food|side-dishes|8|make-ahead|vegetarian september-2010,john currence,pickled beets,pickled vegetables,summer pickling recipes,cider-vinegar-pickled-beets 495172

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