Cider-Vinegar-Pickled Beets

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

Cider-Vinegar-Pickled Beets
Photo: © Peter Frank Edwards
Total Time:
30 mins


  • 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


  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.

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