Cider-Vinegar-Pickled Beets Recipe

Name: Cider-Vinegar-Pickled Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes.
3
Drain and transfer to a heatproof bowl.
4
Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight.
5
Drain the beets, transfer to a bowl and serve.

270

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup cider vinegar, 1 cup water, 1/2 cup sugar, 1 small red onion, thinly sliced, and more.

Yes, Cider-Vinegar-Pickled Beets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cider-Vinegar-Pickled Beets

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