Cider-Vinegar-Pickled Beets

Serving Size: 8
Prep Time:
Total Time:


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


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.