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

John Currence
September 2010

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© Peter Frank Edwards

Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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