Pickled Beets

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  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/3 cup sugar of choice
  • 1 tsp mustard seeds
  • 2 bay leaves
  • 1 1/2 black peppercorns
  • 1 tsp oregano
  • 1 tsp dried thyme
  • 2 whole cloves
  • 2 lbs fresh beets
  • *optional – 1 sliced onion


  • In a saucepan, bring the all of the ingredients (except the beets) to a boil for 10 minutes.
  • Shut off and let sit for a  minutes to cool.
  • At the same time, in a large pot of boiling water, cook the beets for about 10 minutes.
  • Drain the beets and and transfer to a heatproof bowl or glass ball jar.
  • Add the onions now if using.
  • Carefully, pour the hot, vinegar liquid over the beets and be sure to completely cover the beets.
  • Let beets stand at room temperature for 4 hours or refrigerate overnight. 

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