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. 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