Ingredients
- 1 cup cider vinegar
- 1/2 cup sugar
- 1 small red onion, thinly sliced
- 4 clove garlic, quartered
- 1 tsp yellow mustard seed
- 2 bay leaf
- 2 whole cloves
- 11/2 tsp black peppercorns
- 2 tsp dried thyme
- 1 tsp dried oregano
- 2 lb medium red beet, peeled and cut into 2-by-1/2-inch sticks
- 1 cup water added to the vinegar
Directions
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.
