© Peter Frank Edwards
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8

These simple beets are wonderful in salads or by themselves, as a healthy snack.  Linton Hopkins: Quick Pickles  More Pickled Vegetables

How to Make It

Step

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.

You May Like