Name: Cider-Vinegar-Pickled Beets
Total time: 30 min
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

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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Cider-Vinegar-Pickled Beets

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