Recipes Cider-Vinegar-Pickled Beets Be the first to rate & review! These simple beets are wonderful in salads or by themselves, as a healthy snack. Linton Hopkins: Quick Pickles More Pickled Vegetables By John Currence John Currence John Currence is a James Beard Award-winning chef from New Orleans whose career began close to four decades ago. Widely recognized for his contribution to Southern cuisine, he owns and operates four restaurants in Oxford, Mississippi, including City Grocery, and is the author of three acclaimed cookbooks.Education: In 1987, John graduated with a degree in political science from Hampden-Sydney College in Hampden Sydney, Virginia.Experience: Born in New Orleans, John Currence's early culinary influences included traveling in Europe with his parents and time spent hunting and fishing in South Louisiana. Technically, his career began right after high school when he cooked for a summer on a tugboat in the Gulf of Mexico; his first on-land kitchen experience was at Crook's Corner in Chapel Hill, North Carolina, where he worked under the legendary Southern chef Bill Neal.Back in New Orleans, he was mentored by acclaimed chef Larkin Selman at Gautreau's, one of the city's most iconic fine dining destinations. Eventually John settled in Oxford, Mississippi, where he opened the popular restaurant City Grocery, followed by three others: Bouré, Big Bad Breakfast, and Snackbar. He has also authored three cookbooks and made appearances on TV, including as a contestant on Top Chef Masters Season 3 and shows like Anthony Bourdain's Parts Unknown.Accolades: In 2009, John won the James Beard Award for Best Chef: South. The same year he won the Charleston Food and Wine Festival's Iron Chef Challenge. Food & Wine's Editorial Guidelines Updated on March 30, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Peter Frank Edwards Total Time: 30 mins Yield: 8 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 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. Rate it Print