Cider-Vinegar-Pickled Beets

• 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.

cider vinegar, water, sugar, red onion, garlic, yellow mustard seeds, bay leaves, cloves, black peppercorns, thyme, oregano, red beets

Taken from www.foodandwine.com/recipes/cider-vinegar-pickled-beets (may not work)