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.